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MMMMM----- Recipe via Meal-Master (tm) v7.07
Title: Almond Mushroom Pate
Categories: Appetizers
Servings: 6
2 tb Margarine
1 sm Onion, Chopped
Clove Garlic, Minced
1 1/2 c Sliced Mushrooms
1/2 ts Tarragon
1 c Blanched Whole Almonds
1 tb Lemon Juice
2 ts Soy Sauce
1 ds White Pepper
2 tb Cream Cheese, Optional *
* or Kefir cheese, or Neufchatel cheese GARNISH: Slivered or finely chopped
almonds, fresh parsley sprigs, pimiento strips, or sweet red pepper strips,
optional.
~------------------------------------------------------------------------
In a large skillet, melt margarine. Add onion, garlic, and mushrooms. Saute
until tender but not browned. Add tarragon, stir until it is softened. Pour
mixture into a bowl of food processor. Add remaining ingredients. Process
until mixture is smooth. Add cheese if you prefer a more spreadable
consistency. Spoon into a serving bowl. Top with garnish of your choice.
Makes 1 1/2 cups. People who do not like ordinary pate seem to love this
one. Vary the herbs and substitute the vegetables as you wish. Serve with
water crackers, thick slices of crusty French bread, thin slices of whole
wheat bread, or unsalted whole wheat crackers. May be frozen. VARIATIONS: -
Substitute other vegetables for the mushrooms (maybe broccoli.) -
Substitute 1/2 t fennel for the tarragon and 1 c whole pecans for the
almonds - vary the flavor by using other seasonings such as basil, oregano,
dillweed, curry powder, or nutmeg.
MMMMM
MMMMM----- Recipe via Meal-Master (tm) v7.07
Title: Almond Puff
Categories: Appetizers
Servings: 6
1/2 c Butter (or margarine),
-softened
1 c Gold Medal flour
2 tb Water
1/2 c Butter (or margarine)
1 c Water
1 ts Almond extract
1 c Gold Medal flour
3 Eggs
Chopped nuts Confectioners' Sugar Glaze (below)
Heat oven to 350. Cut 1/2 C. butter into 1 C. flour. Sprinkle 2 tbsp. water
over mixture; mix with fork. Round into ball; divide in half. On ungreased
baking sheet, pat each half into a strip, 12 by 3 inches. Strips should be
about 3 inches apart.
In medium saucepan, heat 1/2 C. butter & 1 C. water to rolling boil. Remove
from heat & quickly stir in almond extract & 1 C. flour. Stir vigorously
over low heat until mixture forms a ball, about 1 minute. Remove from heat.
Beat in eggs, all at one time, until smooth. Divide in half; spread each
half evenly over strips, covering completely. Bake about 60 minutes or
until topping is crisp & brown. Cool. Frost with Confectioners' Sugar Glaze
& sprinkle generously with nuts. 10 to 12 servings
CONFECTIONERS' SUGAR GLAZE
Mix 1 1/2 C. confectioners' sugar, 2 tbsp. butter,(softened), 1 to 1 1/2
tsp. almond extract or 1 1/2 tsp. Vanilla & 1 to 2 tbsp. warm water until
smooth.
**** And that is it.. **** Enjoy it!! V.O.
MMMMM
MMMMM----- Recipe via Meal-Master (tm) v7.07
Title: Almond Stuffed Dates with Bacon
Categories: Appetizers
Servings: 6
1 pk (4-oz) blanched whole
-almonds
1 lb Pitted dates
1 1/2 lb Lean thinly sliced bacon cut
-into thirds
Put an almond in each date. Wrap a piece of bacon around each stuffed date
and secure with a toothpick. Line cookie sheet with aluminum foil. Place
dates on foil and bake in preheated 400 degree oven for 12-15 minutes or
until bacon is crisp. Remove to rack or paper towel; drain. Serve warm.
MMMMM
MMMMM----- Recipe via Meal-Master (tm) v7.07
Title: Anchovy Olive Dip
Categories: Dips
Servings: 6
1 c Dairy sour cream
1/2 c Finely chopped stuffed green
-olives
1 1/2 tb Anchovy paste
1/2 ts Grated onion
Combine ingredients; mix well. Chill
Randy Rigg
MMMMM
MMMMM----- Recipe via Meal-Master (tm) v7.07
Title: Anchoyade
Categories: Appetizers
Servings: 6
Jim Vorheis
4 oz Flat anchovy fillets
2 md Cloves garlic, finely
-chopped
1 ts Tomato paste
1 tb To 1 1/2 tb olive oil
2 ts Lemon juice (or red wine
-vinegar)
Freshly ground black pepper
8 To 10 slices French bread,
-1/2-inch thick, cut into
Strips
1 ts Finely chopped fresh parsley
Soak anchovies 10 minutes in cold water and pat dry with paper towels.
Place in a large mortar or heavy bowl with the garlic and tomato paste.
Pound with a pestle, wooden masher or spoon into a very smooth puree, or
use food processor with steel blade. Dribble the oil in, a few drops at a
time, stirring constantly until thick and smooth, like mayonnaise. Stir in
lemon juice and a few grounds of black pepper. Preheat oven to 500 F. Brown
bread lightly on one side. While bread is warm, spread untoasted side with
anchovy mixture, pressing it into bread with back of fork or spoon. Bake
for 10 minutes. Sprinkle with parsley and serve at once.
Note: For a first course, use whole slices of French bread spread with
anchovy mixture.
Colorado Cache Cookbook (1978) From the collection of Jim Vorheis
MMMMM
MMMMM----- Recipe via Meal-Master (tm) v7.07
Title: Angel of Death Cheese Spread
Categories: Cheese, Spreads, Appetizers
Servings: 6
1 lb Gorganzola or Bleu Cheese
1 lb Ricotta cheese
2 Cloves chopped garlic
1 c Chopped walnuts
4 Fresh sage leaves
salt to taste cheese cloth
Chop garlic. Add to 1/4 C of water in a small saucepan. Reduce to 2
tablespoons.
Beat cheeses together. Add garlic mixture and salt, if desired.
In a double layer of cheesecloth - put sage leaves in a pattern in the
center. Sprinkle nuts on top. Put cheese mixture on top of nuts. Gather
cheesecloth and form into a ball. Tie together.
Put the cheeseball in a strainer over a dish and let sit in the fridge
overnight to drain.
Unwrap and serve!
MMMMM
MMMMM----- Recipe via Meal-Master (tm) v7.07
Title: Angels on Horseback
Categories: Seafood, Appetizers
Servings: 1
Bacon slices
Oysters, fresh, raw
Salt and pepper
Paprika
Toothpicks
Wrap thin slices of bacon around freshly shucked oysters, sprinkled with
salt, pepper and paprika, and secure them with wooden picks. Put them on a
rack in a shallow baking pan and brown them slowly in a moderate oven
(350F), turning once, until the bacon is crisp. Serve hot, on parsley
sprigs or watercress. Angels on horseback may also be browned under the
broiler. They should be turned to crisp the bacon on all sides. Source:
Gourmet Cookbook, Volume 1
MMMMM
MMMMM----- Recipe via Meal-Master (tm) v7.07
Title: Antipasto
Categories: Appetizers, Seafood
Servings: 10
2 Green Peppers
1 Medium Onion
2 Stalks Of Celery
3 Carrots
1 Garlic Clove
1/2 lb Sliced Mushrooms
1 Flowerets Of Med Cauliflower
2 tb Oil
1 c Tuna Fish Drained
1 Juice Of One Lemon
1 ts Granulated Sugar
13 oz Bottle Of Catsup
Finely chop peppers, onion, celery, carrots, garlic, mushrooms and
cauliflower; cook in hot oil for 5 minutes, mix well. Cook 5 minutes. Pour
into sterilzed jars, cool and refrigerate. When serving, place antipasto
in a pretty dish, surround with crackers.
MMMMM
MMMMM----- Recipe via Meal-Master (tm) v7.07
Title: Appetizer Cheese Ball
Categories: Appetizers, Cheese, Eggs
Servings: 12
8 oz Cream Cheese, Room Temp.
4 oz Blue Cheese, Crumbled
4 oz Cheddar Cheese, Shredded
2 ts Mustard, Dijon Style
1 ts Worcestershire Sauce
1/8 ts Garlic Powder
1/4 ts Salt
1/2 c Pecans, Finely Chopped
2/3 c Currants
3/4 c Parsley, Chopped
MMMMM-----------------------------DIPPERS----------------------------------
Assorted Crackers
Apple Wedges
Place the cream cheese, blue cheese, cheddar cheese, mustard,
Worcestershire, garlic powder and salt in a mixer bowl and beat at low
speed just until well mixed. Stir in the pecans and currants. Taste and
adjust seasoning. Refrigerate the cheese mixture for 30 minutes or until
slightly firm, then shape into a ball. Roll in the chopped parsley to coat
well. Cover with plastic wrap and refrigerate until ready to serve. Let
stand at room temperature for about 30 minutes before serving. Place on a
platter surrounded with crackers and apple wedges.
MMMMM
MMMMM----- Recipe via Meal-Master (tm) v7.07
Title: Apple Fritters
Categories: Appetizers
Servings: 12
1 Egg
1/3 c Milk
1 c Flour, all purpose
1 1/2 ts Baking powder
3 tb Sugar
1/4 ts Salt
1 c Apples, diced
Beat egg and add milk. Sift flour, measure and sift again with baking
powder, sugar and salt. Add to beaten egg and milk. Stir in apples. Drop
by teaspoonfuls in shortening and fry until golden brown. Drain on paper
towels. Serve with Kayro light corn syrup or sprinle with powdered sugar.
MMMMM
MMMMM----- Recipe via Meal-Master (tm) v7.07
Title: Artichoke Squares #1
Categories: Appetizers, Eggs, Cheese
Servings: 24
12 oz Canned Artichokes
1 Small Onion, Minced
4 Large Eggs
8 oz Mozzarella Cheese
1/4 c Dried Bread Crumbs
2 tb Chopped Parsley
1/4 ts Salt
1/4 ts Pepper
Non-Toxic Flowers To Garnish
Drain liquid from 1 jar of artichokes into 1-puart saucepan. Drain liquid
from second jar of artichokes and discard. Finely chop all artichokes; set
aside. Grease 12 inch by 8 inch baking dish. In liquid in saucepan, over
medium heat, cook minced onion until tender. In medium bowl, with fork,
beat eggs until blended. Stir in cooked onion and chopped artichokes,
mozzarella cheese, bread crumbs, parsley, salt and pepper. Spread mixture
evenly in baking dish. If not baking right away, cover and refrigerate.
ABOUT 1 HOUR BEFORE SERVING; Preheat oven to 325°F. Bake artichoke mixture
30 to 35 minutes until set and lightly browned. Cool 15 minutes in dish on
wire rack. With knife, cut lengthwise into 4 strips then cut each strip
crosswise into 6 pieces. Arrange appetizer on platter; garnish and serve.
MAKES 24 HORS D'OEUVRES.
MMMMM
MMMMM----- Recipe via Meal-Master (tm) v7.07
Title: Artichoke Dip #1
Categories: Appetizers, Dips, Spreads, Cheese
Servings: 4
1 c Parmesan Cheese
1 c Mayonnaise
1 1/2 c Artichoke Hearts
Garlic Powder
Combine equal amounts Parmesan cheese and mayonnaise. Add garlic powder.
Add artichoke hearts and combine with cheese mixture. May be served cold
or heated 10 to 20 minutes in 350°F oven or until cheese is melted (do not
heat in microwave). Serve with chips or as a spread on french bread. Typed
by Syd Bigger.
MMMMM
MMMMM----- Recipe via Meal-Master (tm) v7.07
Title: Artichoke Spinach Dip
Categories: Dips, Syd's book
Servings: 1
1 1/2 oz Jar Artichokes Drained
10 oz Bag Spinach
3/4 c Mayonnaise
3 tb Lemon Juice
1/2 ts Grated Lemon Rind
1 Tabasco To Taste
1 Salt And Pepper To Taste
Chop artichoke hearts in food processor fitted with steel blade. Set
aside. Wash spinach well. Blanch in boiling water; drain; squeeze dry and
chop in food processor. Add chopped artichoke hearts and remaining
ingredients and process just until blended. Prepare a day in advance.
Serve with vegetable sticks. Yield 2 1/2 cups. From: Syd's Cookbook.
MMMMM
MMMMM----- Recipe via Meal-Master (tm) v7.07
Title: Artichoke Bottoms with Bay Scallops
Categories: Appetizers, Seafood
Servings: 8
3/4 lb Scallops, bay, washed
1 c Bread crumbs, fresh, fine
3 tb Parsley, fresh, minced
1/2 ts Tarragon, dried
1/4 c Celery, minced
2 Garlic, cloves, minced
28 oz Artichoke bottoms, drained
(2-14 oz cans)
Oil, canola, for brushing
On grill rack
Mix scallops, bread crumbs, parsley, tarragon, celery and garlic in a bowl.
Gently mound filling into artichoke bottoms.
Prepare grill. When coals are hot, set artichokes on grill rack, brushed
with oil, about 4 to 6 inches from heat source. Cover grill. Cook stuffed
artichokes for about 3 minutes or until scallops are opaque. Using a
long-handled spatula, transfer artichoke bottoms to serving dish. Serve
hot.
MMMMM
MMMMM----- Recipe via Meal-Master (tm) v7.07
Title: Artichoke Chili Dip
Categories: Appetizers, Dips
Servings: 6
1 cn (14-oz) artichoke hearts
-drained and chopped
1 c Grated parmesan cheese
1 cn (4-oz) green chili peppers
-chopped
1 c Mayonnaise
Tortilla chips for dipping
In a small mixing bowl combine artichokes, cheese, peppers and mayonnaise.
Transfer mixture to an 8 inch round baking dish. Bake, uncovered, in a 350
degree oven for 20 minutes. Serve warm with tortilla chips.
MMMMM
MMMMM----- Recipe via Meal-Master (tm) v7.07
Title: Artichoke Dip #2
Categories: Appetizers, Dips
Servings: 6
10 oz Frozen artichoke hearts
1 c Sour cream
1 c Mayonnaise
1/2 c Grated Parmesan cheese
PREHEAT OVEN TO 375F. Defrost artichoke hearts and drain. Mix together sour
cream, mayonnaise and Parmesan cheese. Add artichoke hearts and mix
thoroughly. Turn into a baking dish and bake until hot and bubbly.
Makes 3 Cups
PETER KUMP - PRODIGY GUEST CHEFS COOKBOOK
MMMMM
MMMMM----- Recipe via Meal-Master (tm) v7.07
Title: Artichoke Squares #2
Categories: Appetizers
Servings: 1
1 lg Onion
1 Garlic clove, minced
4 Eggs (beaten)
1/4 c Bread crumbs
2 Jars of artichoke hearts,
Chopped (not liquid)
1 1/2 ts Oregano
Salt, pepper to taste
ds Tabasco
2 c Shredded cheddar cheese
Saute the onion and garlic in marinade from 1 jar of artichoke hearts. Beat
the eggs and add bread crumbs, artichoke hearts (chopped), oregano, salt
and pepper, Tabasco, onion and garlic mix, shredded cheddar cheese. Pour
into a 9 x 13 inch or 7 x 11 inch pan; cook for 30 minutes at 325 degrees.
MMMMM
MMMMM----- Recipe via Meal-Master (tm) v7.07
Title: Asian Guacamole
Categories: Dips, Appetizers
Servings: 6
1 tb Black or white sesame seed
1 lg Firm-ripe avacado
1 tb Shredded pickled ginger
3 tb Seasoned rice vinegar
-OR
3 tb Cider vinegar,mixed with
1 ts Sugar
1/2 ts Wasabi powder or
-prepared horseradish
MMMMM------------------------POTSTICKER CRISPS-----------------------------
12 Round potsticker skins
Place sesame seed in a 7-8" frying pan over medium-high heat. Shake pan
often until seed begins to pop, 3-4 minutes. Pour from pan; set aside to
cool.
Peel and pit avacado; dice into a bowl. Add 1/2 teaspoon sesame seed,
ginger, vinegar, and wasabi; mix gently. Transfer to a serving bowl and
sprinkle with remaining seed. Serve with potsticker crisps.
Per serving: 81 calories; 1.1 grams protein; 7.2 grams fat; (1.1 grams
saturated fat); 4.8 grams carbohydrates; 27 milligrams sodium; 0 milligrams
cholesterol.
*** POTSTICKER CRISPS ***
One at a time, dip potsticker skins in water; shake off excess. Lay in a
single layer on a greased 12x15" baking sheet.
Bake in a 450'F. oven until browned and crisp, 4-8 minutes, depending on
thickness. Cool on racks. If made ahead, package airtight and store at room
temperature up to 2 days.
Per crisp: 39 calories; 1.8 grams protein; 0.1 grams fat; (0 grams
saturated fat); 7.8 grams carbohydrates; 3.9 milligrams sodium; 0
milligrams cholesterol.
MMMMM
MMMMM----- Recipe via Meal-Master (tm) v7.07
Title: Asparagus and Crabmeat Salad
Categories: Appetizers, Seafood
Servings: 4
1 c Mayonnaise
1 tb Lemon juice - fresh
1 1/2 ts Tomato paste
1 1/2 ts Shallot - minced
1/2 ts Dijon mustard
1/4 ts Pepper
1 lb Asparagus - trimmed
8 oz Crabmeat - cooked
4 lg Boston lettuce leaves - or
-butter lettuce leaves
Calories per serving: Number of Servings: 4 Fat grams per
serving: Approx. Cook Time: Cholesterol per serving: Marks:
*DIRECTIONS*
Whisk mayonnaise, lemon juice, tomato paste, shallot, Dijon mustard and
pepper in medium bowl. Cover and refrigerate until ready to use. (Can be
prepared 3 days ahead.) Cook asparagus in large pot of boiling salted water
until crisp-tender, about 4 minutes. Transfer to bowl of ice water and
cool. Drain and pat dry. mix crabmeat into mayonnaise. Season to taste
with salt. Arrange 1 lettuce leaf on each plate. Top with asparagus.
Spoon crabmeat mayonnaise over and serve.
Bon Appetit, April, 1991.
MMMMM
MMMMM----- Recipe via Meal-Master (tm) v7.07
Title: Asparagus Roll Ups
Categories: Appetizers
Servings: 12
1 Can Asparagus
1 Loaf Bread *
4 oz Bleu Cheese
1 ts Worcestershire Sauce
1 Beaten Egg
8 oz Cream Cheese
Garlic Powder To Taste
Pepper To Taste
* Remove crusts and flatten each slice.
Mix bleu cheese, worcestershire sauce, beaten egg, cream cheese and
seasonings. Spread on bread - place an asparagus spear on top and roll up.
Roll in melted butter and cut in thirds. Place on cookie sheet and bake for
about 20 min.-- at 350 degrees.
MMMMM
MMMMM----- Recipe via Meal-Master (tm) v7.07
Title: Avocado and Raisin Dip
Categories: Appetizers, Dips, Syd's book
Servings: 4
2 Avocados, Peeled & Chopped
1/2 c Raisins
1/2 c Vegetable Oil
1/4 c Lime Juice
1 tb Sugar
1 tb Salt
1/4 tb Freshly Ground Pepper
Place all ingredients in blender container. Cover and blend on high speed
until smooth, about 45 seconds. Serve with raw vegetables, assorted
crackers or fried tortillas. Makes 1-2/3 cups of dip. From: Syd's
Cookbook.
MMMMM
MMMMM----- Recipe via Meal-Master (tm) v7.07
Title: Avocado-Tofu-Egg Dip
Categories: Dips, Eggs, Appetizers
Servings: 6
10 Min to prepare
Yield 1 1/2 c
3 tb Cider vinegar
3 tb Cold water
1 Cake (1/4 lb) tofu
1 md (4" long) ripe avocado
2 Hard cooked eggs
1/2 ts Dijon mustard
1/2 ts Prepared horseradish
1/2 c Very finely minced red onion
From "The Enchanted Broccoli Forest" By Molle Katzen.
salt to taste pepper to taste
Place vinegar, water, tofu and avocado in the jar of a blender - or a food
processor fitted with the steel blade attachment. Puree until smooth.
Transfer to a bowl.
Coarsely grate or finely chop the hard-cooked eggs. Stir these, plus all
remaining ingredients into the puree. Cover tightly and chill.
Posted by Theresa Merkling.
MMMMM
MMMMM----- Recipe via Meal-Master (tm) v7.07
Title: Aztec Pyramid Avocado Dip
Categories: Appetizers, Dips, Cheese, Syd's book
Servings: 8
3 Avocado *
1 c Cream Cheese, Softened
2 c Sour Cream
1 1/3 oz Taco Seasoning Mix, 1 Pkg
2 c Cheddar, Sharp, Shredded
3 c Fresh Tomatoes, Fine Chopped
5 Green Onions, Sliced,Use All
1/2 c Black Olives, Sliced
2 tb Lemon Juice
LAYER 1: (Bottom) Mash the avocados and blend in the lemon juice, mixing
well, and spread evenly in a bowl or on a serving plate to the edges of the
dish. LAYER 2: Beat the cream cheese until smooth and creamy. Blend in the
sour cream, mixing well, and blend in the taco seasoning, blending well.
Spread over the avocado layer. LAYER 3: Sprinkle the cheddar cheese over
the cream cheese mixture. LAYER 4: Distribute the tomatoes over the cheddar
cheese layer. LAYER 5: Spread the green onions over the tomato layer. LAYER
6: Top with the black olives. Serve at room temperature. Makes about 10
1/2 cups of dip. SUGGESTED DIPPERS: Tortilla Chips, Bell peppers, Lobster,
Jicama. From: Syd's Cookbook.
MMMMM
MMMMM----- Recipe via Meal-Master (tm) v7.07
Title: Baba Ghannouj
Categories: Appetizers
Servings: 6
Med Eggplant *
1/4 c Tahini
1 tb Lemon Juice
Clove Garlic
1/4 ts Black Pepper
1 ds Ground Cumin
2 tb Sesame Seeds
2 tb Finely Chopped Fresh Parsley
* Peeled and cut into 1/2" cubes (about 3 cups)
~-------------------------------------------------------------------------
Steam eggplant until tender, about 8 minutes. Place cooked eggplant in
food processor. Add tahini (sesame paste),lemon juice, and garlic. Puree.
Stir in remaining ingredients; spoon into serving bowl. Garnish with
parsley sprig. Serve warm or chill. Makes 2 cups. HINTS: - Smaller
eggplants have thinner peels and a sweeter flavor. Select those with firm
skin free of soft spots. Store sesame seeds in cool, dark place in
refrigerator.
MMMMM
MMMMM----- Recipe via Meal-Master (tm) v7.07
Title: Baba Ghannuj (Eggplant Appetizer)
Categories: Appetizers
Servings: 1
1 Large eggplant
1 Clove garlic; crushed
1 ts Salt
1/4 c Tahini; Sesame Seed Paste
2 tb Water
1/4 c Lemon juice
Lemon wedges
Parsley
Olive oil
Set oven to 375F. Wash eggplant and remove stem. Pierce with a fork 4-6
times. Place in baking dish. Bake for 45 minutes or until tender. Remove
from oven and run under cold water. Peel and mash; set aside. In serving
bowl combine garlic, salt, and Tahini. Gradually add water and lemon juice,
beating well. Fold in mashed eggplant. Garnish with lemon wedges, finely
chopped parsley and a sprinkle of olive oil. Scoop up eggplant with pieces
of Pita Bread to eat or serve as a side dish with any meal. Shared by Rita
Taule, Prodigy ID# BTVC62A.
MMMMM
MMMMM----- Recipe via Meal-Master (tm) v7.07
Title: Baby Pear Tomatoes and Brie
Categories: Cheese, Appetizers
Servings: 4
4 1/2 oz Round Brie cheese
Coarsely cracked black
-pepper
7 oz Baby pear tomatoes (red and
-yellow)
1 To 2 Tbsp. snipped fresh
-herbs (choose from basil,
-oregano, marjoram,
Fresh herb sprigs savory, dill, or a combination of them Sliced French
Bread
Generously line a 9 inch microwave-safe pie plate or quiche dish with fresh
herb sprigs. Place cheese over herbs in dish. Using the tip of a paring
knife, score top of the cheese in a diamond pattern. Generously top cheese
with black pepper. Micro-cook, uncovered, on 100% power (high) 1-1/2 to 2
minutes or till cheese just starts to melt. Arrange tomatoes around
cheese. Sprinkle cheese and tomatoes with snipped herbs. Cook on high 1
minutes more or till tomatoes are warm. Cut cheese into wedges; serve with
tomatoes and bread. Makes 4 to 6 appetizer servings.
From: 1990 Best-Recipes Yearbook, Better Homes and Gardens Shared By: Pat
Stockett
MMMMM
MMMMM----- Recipe via Meal-Master (tm) v7.07
Title: Baby Shrimp and Tarragon Mustard
Categories: Appetizers, Dips, Seafood, Syd's book
Servings: 4
2 ts Dijon Mustard
1 ts Lemon Juice
1 1/2 ts White Wine Vinegar
2 ts Fresh Tarragon, Chopped
2 ts Dried Tarragon, Crushed
1 c Mayonnaise
3/4 c Baby Shrimp
1/2 c Sour Cream
Mix the mustard, lemon juice, vinegar, and tarragon. Blend in the
mayonnaise. Add the shrimp, then the sour cram. Blend well. Cover and
chill. Makes about 2 1/2 cups of dip. SUGGESTED DIPPERS: Butterflake
Biscuit Chips, Cabbage, Chili Peppers, String Beans, Artichoke Leaves.
From: Syd's Cookbook.
MMMMM
MMMMM----- Recipe via Meal-Master (tm) v7.07
Title: Bacon and Smoked Oysters
Categories: Appetizers, Seafood
Servings: 15
2 cn Smoked oysters
1/4 c Light vegetable oil
1/2 lb Bacon strips
40 Round wooden toothpicks
3 tb Garlic, minced
1. Cut bacon strips in thirds.
2. Wrap a bacon slice around each oyster and place a toothpick through to
hold it in place.
3. In a medium skillet, heat oil, and add garlic.
4. Cook wrapped oysters in oil until bacon is crisp.
5. Remove from pan and drain on a paper towel to drain.
Serves 15
MMMMM
MMMMM----- Recipe via Meal-Master (tm) v7.07
Title: Bacon and Cheese Eggs
Categories: Eggs, Appetizers
Servings: 6
6 Hard cooked eggs
3 tb Mayonnaise
2 sl Crisp bacon
2 ts Vinegar
1/4 c Grated cheddar
1/8 ts Salt
Mash egg yolks and stir with bacon, cheese, mayonnaise, vinegar and salt.
Fill egg white halves. Top with crumbled bacon.
From: Barbara Younger (FCTP67A) - Prodigy Posted by: Debbie Carlson -
Cooking Echo
MMMMM
MMMMM----- Recipe via Meal-Master (tm) v7.07
Title: Bacon Artichoke Bundles
Categories: Appetizers, Entertain
Servings: 30
1 lb Bacon
3 Jars marinated artichoke
-hearts; drained
1 Jar spicy brown mustard
Slice strips of bacon in half crosswise. Spread one side of bacon with a
thin layer of mustard. Drain artichoke hearts thoroughly and place one
piece of articoke at one end of bacon. (If artichoke hearts are too large,
they may be sliced in half before wrapping in bacon.) Roll and secure with
a wooden toothpick. Place rolled bacon strips on a broiler pan, making sure
they do not touch each other. Bake in a 375 degree oven for 30-45 minutes,
turning once, until bacon is cooked. (This may be done early in the day.)
Drain on paper towels and refrigerate until serving time. Reheat on baking
sheet at 350 degrees for 10 minutes or until hot. Source: "Teasers and
Appeasers", an Hors d'Oeuvre cookbook. Reformatted by: CYGNUS, HCPM52C
MMMMM
MMMMM----- Recipe via Meal-Master (tm) v7.07
Title: Bacon Horseradish Dip
Categories: Dips
Servings: 1
1/2 c Miracle Whip
1 c Sour Cream
1/4 c Real Bacon Bits
1/4 c Prepared Horseradish
Combine all ingredients and mix until blended. Cover and chill until
serving time. Makes 2 cups. From: Los Angeles Times.
MMMMM
MMMMM----- Recipe via Meal-Master (tm) v7.07
Title: Bacon Olive Hot Appetizer
Categories: Appetizers, Pork, Cheese
Servings: 4
6 Slices Bacon Crumbled
1 c Ripe Olives, Chopped
1/2 c Green Onion Tops, Chopped
1 1/2 c Shredded Cheddar Cheese
1 ts Curry
1/2 c Mayonnaise
Mix all ingredients. Toast bread on one side and cut in assorted shapes.
Spread mixture on untoasted side. Broil until brown or freeze until ready
to use. Typed by Syd Bigger.
MMMMM
MMMMM----- Recipe via Meal-Master (tm) v7.07
Title: Bacon Roll Ups
Categories: Appetizers, Pork, Cheese
Servings: 50
6 oz Cream Cheese With Chives
1 tb Milk
25 Mixed Grain Sandwich Bread
25 Bacon Cut In Halves
Combine milk and cheese. Stir to spreading consistency. Spread about 2
teaspoons on each side of bread, thin cut in 2 pieces. Roll bread and wrap
with bacon. Place on broiler pan. bake at 350°F for 30 minutes or until
bacon browns. These freeze well. Thaw before cooking. Yields 50.
MMMMM
MMMMM----- Recipe via Meal-Master (tm) v7.07
Title: Bacon-Flavored Dip Mix
Categories: Dips
Servings: 1
2 tb Instant Bacon Bits
1 ts Instant Beef Bouillon
1 tb Instant Minced Onion
1/8 ts Minced Garlic
Combine all ingredients in a small bowl; blend well. Spoon mixture onto a
6-inch square of aluminum foil and fold to make airtight. Lable as
Bacon-Flavored Dip Mix. Store in a cool, dry place and use within 6
months.
Makes 1 package (about 3 T) of mix. Bacon Flavored Dip: Combine 1 cup of
sour cream and 1 package of mix. Chill at least 1 hour before serving.
Makes about 1 cup of dip.
VARIATIONS: Substitute 1 cup yogurt, 1 cup cottage cheese or 1 (8 oz)
package of softened cream cheese for sour cream.
MMMMM
MMMMM----- Recipe via Meal-Master (tm) v7.07
Title: Baked Cheddar Olives
Categories: Appetizers, Cheese
Servings: 24
1 c Cheddar Cheese, Grated
2 tb Unsalted Butter, Softened
1/2 c Flour
1/8 ts Cayenne Pepper
24 Pimiento-Stuffed Olives
Drain olives and pat dry with towels. Combine cheese and butter in a bowl.
Add flour and cayenne and blend until well mixed. Drop the dough by
tablespoons onto wax paper and wrap or mold each piece of dough around an
olive, covering it completely. Bake the wrapped olives on a baking sheet
in the middle of a preheated 400°F oven for 15 minutes or until golden.
Serve warm. Makes 24 olives. A 1969 Gourmet Magazine Favorite.
MMMMM
MMMMM----- Recipe via Meal-Master (tm) v7.07
Title: Baked Party Dip
Categories: Dips
Servings: 6
1 lg Round loaf dark bread (about
-2 pounds, unsliced)
1 bn Scallions, chopped
6 Garlic cloves, finely minced
2 tb Butter or margarine
1 pk (8 ounces) cream cheese, cut
-into small chunks and
-softened
2 c (16 ounces) sour cream
3 c (12 ounces) grated mild or
-medium cheddar cheese
1 cn (14 ounces) artichoke hearts
-(water packed, not
-marinated),
From: Mr. Food Cookbook (subtitled: Ooh It's So GOOD!) Posted in FidoNet
Cooking Echo by Sonya Whitaker-Quandt 1/92
"Your party will be the best one of the year when you serve this special
dip baked inside a loaf of bread. It will be the centerpiece of the table
and the centerpiece of the party, too."
drained and cut into quarters Garlic bread for serving
Preheat oven to 350 degrees. Cut a hole about 5 inches in diameter in the
top of the bread. (If you wish, make a decorative zigzag pattern.) Reserve
crusty part to make top for loaf. Scoop out most of the soft inside portion
of the loaf and save for another purpose, such as stuffing or bread crumbs.
In a skillet, saute' the scallions and garlic in the butter until scallions
wilt. Do not burn! Place the cream cheese in a medium sized bowl; add the
scallions, garlic, sour cream, and Cheddar cheese. Mix well. Fold in the
artichoke hearts. Fill hollowed-out bread with this mixture. Replace top of
bread and wrap in a double thickness of heavy-duty aluminum foil. Bake for
about 1-1/2 to 1-3/4 hours. Remove foil and top of bread and serve, using
thin slices of warm garlic bread as dippers.
Note: The best part of this dish is when the dip is gone and all you have
left is the breadd, which is soaked in all those delicious ingredients.
Just break the bread up and pass it around!
MMMMM
MMMMM----- Recipe via Meal-Master (tm) v7.07
Title: Baked Potato Chips
Categories: Appetizers
Servings: 6
3 1/2 lb Red Boiling Potatoes -
Or white boiling potaotes,
Cut crosswise into
1/8-inch thick slices
6 tb Butter - melted (3/4 stick)
Salt and freshly ground
Pepper
Position racks in upper and lower third of oven and preheat to
500F. Lightly grease 2 baking sheets. Arrange potato slices in single
layer on prepared baking sheets. Brush generously with butter. Bake
7 minutes. Switch pan positions and continue baking until potatoes
are crisp and browned around edges, about 7 to 9 minutes. Transfer to
heated platter. Sprinkle with salt and freshly ground pepper. Serve
immediately.
MMMMM
MMMMM----- Recipe via Meal-Master (tm) v7.07
Title: Baked Potato Spears
Categories: Appetizers
Servings: 4
3 lg Baking Potatoes
1/4 c Miracle Whip Salad Dressing
;Onion Salt
;Pepper
Scrub the potatoes and cut them lengthwise into thick slices, then cut the
slices into thick strips. Brush the strips with the salad dressing. Place
on a greased 15 1/2 X 10 1/2-inch jelly roll pan and season to taste with
the onion salt and pepper. Bake in a preheated 375 Degree F for 50 minutes
or until tender and golden brown.
NOTE:
The recipe can be doubled for an entertaining snack or to serve with
hamburgers or bratwurst.
MMMMM
MMMMM----- Recipe via Meal-Master (tm) v7.07
Title: Baked Spinach
Categories: Appetizers
Servings: 6
1/2 c Butter
8 oz Cream Cheese
2 pk Frozen Spinach
1 pk Lipton Onion Soup Mix
Breadcrumbs
Melt butter in a large frying pan. Add 2 packages of spinach. Break up
and stir. Add cream cheese and onion soup mix. Stir well. Place in a
casserole. Top with breadcrumbs and bake at 300oF for 45 minutes.
MMMMM
MMMMM----- Recipe via Meal-Master (tm) v7.07
Title: Baked Sweet Red & Yellow Pepper Wedges
Categories: Appetizers
Servings: 6
2 md Size sweet red peppers
2 md Size sweet yellow pepper
1 md Size onion fine chopped
1 cn (28-oz) crushed tomatoes
-well drained
1/4 c Chopped fresh parsley
1/4 c + 2 tablespoon olive oil
3 tb Pine nuts
4 Clove garlic fine chopped
1 ts Salt
1/4 ts Pepper
1/4 c Fresh bread crumbs
Preheat oven to 375 degrees. Lightly oil 13 x 9 inch baking pan. Trim tops
off peppers; discard stems and finely chop tops. CUt each pepper lengthwise
into sixths. Place wedges, cut side up, in oiled pan; set aside. Combine
pepper tops, onion, tomatoes, parsley, the 1/ 4 cup olive oil, pine nuts,
garlic, salt and pepper in medium size bowl. Spoon equal amounts of mixture
into each of the pepper wedges. Bake wedges in preheated oven at 375
degrees for 25-30 minutes or until just tender. Sprinkle bread crumbs and
remaining 2 tablespoon oil over all. Bake 10 minutes longer.
MMMMM
MMMMM----- Recipe via Meal-Master (tm) v7.07
Title: Baked Vegetable and Seafood Won Tons
Categories: Appetizers
Servings: 6
1 Envelope vegetable soup mix
-15 ounces
ricotta cheese 1/2 pound imitation crabmeat, chopped 1/4 teaspoon
garlic powder 1/8 teaspoon black pepper 40 won ton
wrappers 1 Tablespoon vegetable or olive oil
Preheat oven to 350~F.
In a medium bowl, combine soup mix, cheese, crab, garlic powder and pepper
Place 1 Tablespoon mixture on center of each won ton. Brush edges with
water; fold each corner into center and press to seal. Arrange seam side
down on lightly greased cookie sheet; brush wontons with oil. Bake 25
minutes or until crisp and golden brown, turning once.
Variation: Use 1 1/2 cup chopped shrimp in place of crab.
Note: If not going to back immediately, cover filled won tons with damp
cloth until ready to bake, then brush with oil.
Nutr. Info. Per won ton: Calories 45/fat 2g/cholestrol 6mg
Prep time 25 minutes Bake time: 25 minutes
MMMMM
MMMMM----- Recipe via Meal-Master (tm) v7.07
Title: Banana Curry Dip
Categories: Dips
Servings: 2
1 tb Butter
1 Onion, finely chopped
1 Banana
1 tb Curry powder
1/2 c Water
1 tb Apricot jam
1/2 c Sour cream
1/2 c Mayonnaise
1/2 ts Salt
Absolutely delicious with crunchy vegetables, this is also great with
crackers, chicken fingers and wings.
pepper
In saucepan, melt butter over medium heat; cook onion for 3 minutes, or
until softened but not browned. Push to side of pan. Thickly slice banana.
Add to pan and cook for 1 minutes. Add curry powder and cook for 1 minute,
stirring all ingredients together. Add water and bring to boil; reduce heat
and simmer for 10 minutes or until thickened and liquid is reduced by half.
Remove from heat; stir in jam. Transfer to food processor or blender;
process until smooth. Add sour cream,mayonnaise, salt, and pepper to taste;
process just until combined. (Can be covered and refrigerated for up to 1
day. Let stand at room temperature for 30 minutes before serving.) Makes 2
cups.
Origin: Canadian Living, December 1991. Shared by: Sharon Stevens
MMMMM
MMMMM----- Recipe via Meal-Master (tm) v7.07
Title: Bar Cheeze a la Win Shooter's *** (Fbpm0
Categories: Appetizers
Servings: 12
1 lb Velveeta cheese; (no substit
1/2 lb Unsalted butter at room t
8 oz Pkg cream cheese; softened
5 oz Bottle prepared horseradi
1/4 Melted and strained bacon gr
2 pt Onion juice
1/8 pt Tabasco hot red pepper sauce
1 Few drops of red and yell
Place all ingredients in top of double boiler over
simmering water. Stir occasionally until melted and
smooth. The mixture will look coarse in texture. For
best results put it through blender; using on/off
speed on high for two or three minutes until satiny
smooth. If you do not have a blender; use electric
mixer on high speed, beating until smooth. Pour into
refrigerator containers. Keeps well up to four or five
weeks if tightly covered and refrigerated. Freezes
well up to six months. Makes about a quart, which
won't last long!
MMMMM
MMMMM----- Recipe via Meal-Master (tm) v7.07
Title: Barbecue Bits
Categories: Pork, Appetizers
Servings: 10
1 lb Franks, 1/2 " rounds
1/4 c Vinegar
3 tb Brown Sugar
1 tb Worcestershire
1 Garlic Clove, minced
1/4 ts Pepper
1 1/2 c Tomato Sauce
1 Onion, small, minced
1 tb Mustard
1/2 ts Curry Powder
1 ts Salt
Picks
Combine all ingredients, except FRANKS, in saucepan. Simmer 15 min. Chill
until serving time. Heat sauce in chafing dish 15 min. before serving. Add
FRANK rounds; heat thoroughly. For serving, guests spear FRANKS with picks.
MMMMM
MMMMM----- Recipe via Meal-Master (tm) v7.07
Title: Barbecued Garlic
Categories: Appetizers, Barbecue
Servings: 8
8 Heads Garlic
4 tb Butter
Springs Of Fresh Rosemary *
* Fresh Oregano also may be used.
~-------------------------------------------------------------------------
Remove the papery outer covering from whole garlic head, but do not
separate the cloves or peel them. Place as many whole heads of garlic on a
large square of aluminum foil as there are people to be served. Top with
butter (4 T per 8 Heads) and a few sprigs of fresh rosemary or oregano. If
fresh herbs are unavailable, substitute dried (2 t of dried herbs for 8
heads of garlic). Fold the foil over the garlic and seal the package well.
Cook over hot coals for 45 minutes, turning the package occasionally with
tongs.
MMMMM
MMMMM----- Recipe via Meal-Master (tm) v7.07
Title: Barbecued Spareribs
Categories: Appetizers
Servings: 4
2 lb Pork spareribs
2 tb Dark soy sauce
1 tb Tomato paste
2 pn Five Spice Powder
3 tb Honey
1 Garlic clove, crushed
1 Piece ginger root, peeled,
-grated (1/2")
1/2 c Unsweetened orange juice
1/4 ts Mustard powder
Orange peel (opt)
Preheat oven to 375'F. (190'C.). Cut ribs in single portions and arrange in
a single layer in a roasting pan.
Mix remaining ingredients in a bowl until thoroughly combined. Spoon
approiximately 1/2 of the sauce over ribs and bake in preheated oven 30
minutes.
Increase oven temperature to 400'F. (205'C.). Turn ribs and spoon remaining
sauce over ribs. Bake 50-60 minutes, basting and turning frequently until
ribs are glazed and rich golden brown. Garnish with orange peel, if
desired, and serve hot.
MMMMM
MMMMM----- Recipe via Meal-Master (tm) v7.07
Title: Basic Crepe Recipe
Categories: Appetizers
Servings: 4
1 1/2 c Flour
1 ts Sugar
1/8 ts Salt
3 Eggs
1 1/2 c Milk
2 tb Butter or oil; melted/cooled
Mixing crepes by hand.
Sift the dry ingredients into a bowl. Break the eggs into another bowl and
mix until yolks and whites are blended. Make a hole in the middle of the
dry ingredients and pour in beaten eggs. (French chefs often break the
eggs right into the dry ingredients but this makes mixing more difficult.
Stir the flour mixture into the eggs little by little. The dough will be
difficult to work and it may be necessary to add a little milk (or whatever
liquid is used in the particular recipe) to incorporate all the flour. Add
the liquid a spoonful at a time and mix it in thoroughly before adding more
liquid. When the mixture becomes easy to work (when about half of the
liquid has been used) the remainder can be added in two portions.
Add melted butter (and flavorings if indicated).
Mix again, cover and set aside for at least an hour but not more than 6
hours at room temperature. Crepe batter can be held overnight in the
refrigerater. If necessary, the crepe batter can be cooked immediately,
but the "resting" time allows the flour to absorb more liquids, makes the
mabber easier to handle, and gives the crepes more flavor. Since flours
vary in their ability to absorb liquid, if the crepe batter seems too thick
when you are ready to cook it, a small amount of extra liquid can be added
at this time. The consistency could be at least as thin as heavy cream.
From: You can do anything with crepes. 1993 Cooking Echo Picnic Cookbook
exchange. Happy Charring
~-- EZPoint V2.2 * Origin: "LaRK's" Place (1:343/26.3)
===========================================================================
BBS: High Country East Date: 07-31-93 (23:19) Number: 1775 From: LAWRENCE
KELLIE Refer#: NONE To: ALL Recvd: NO Subj: recipe Conf: (52)
Cooking
MMMMM
MMMMM----- Recipe via Meal-Master (tm) v7.07
Title: Basic Fish Mousse
Categories: Seafood, Appetizers
Servings: 6
1/2 lb Whitefish fillets
1/2 lb Cooked lobster
2 tb Finely diced onion
1/2 ts Salt
2 tb Brandy
1 tb Tomato paste
1/2 c Egg whites
3/4 c Whipping cream
PREHEAT OVEN TO 350F. Combine whitefish, lobster, onion, salt, brandy and
tomato paste in a food processor and blend until smooth. Add the egg whites
and blend until incorporated. Transfer the mixture to a bowl, cover and
chill for 30 minutes. Stir in the cream until incorporated. Divide the
mousse between buttered ramekins. Place the ramekins in a water bath, cover
and place in oven for 20 minutes. To serve, turn the contents of each
ramekin out onto a warm plate, spoon some Hollandaise-based sauce over each
mousse and serve immediately.
MICHAEL ROBERTS - PRODIGY GUEST CHEFS COOKBOOK
MMMMM
MMMMM----- Recipe via Meal-Master (tm) v7.07
Title: Basic Fondue (Fondue Neuchateloise)
Categories: Appetizers, Cheese
Servings: 1
2 1/2 fl Dry white wine
Clove garlic
5 1/2 oz Emmental and Gruyere cheese*
1 ts Cornstarch
1/2 fl Kirsch**
Shake pepper
Grind fresh nutmeg
6 oz White bread, cubed
(Note: the above measurements are for *each* person.
Multiply by your number of guests.)
* Grated and mixed half and half. ** This is Swiss cherry firewater:
clear, dry-tasting -- *not* "cherry brandy", which is dark and sweet.
Most good liquor stores should carry it, at least one of the US brands like
Hiram Walker, or else maybe Bols. The best Kirsch is "Etter" brand from
Switzerland, but the odds of your finding it are minuscule. -- In
Switzerland, fondue is usually perpared in a "caquelon", an earthenware
dish with a handle, glazed inside; but any enamelled saucepan can be used,
or a not too shallow fireproof dish. Rub the inside of the pan with half a
cut clove of garlic, and let it dry until the rubbed places feel tacky. Put
the wine in the dish and bring it to a boil. Slowly start adding cheese to
the boiling wine, and stir constantly until each bit is dissolved, then add
more. When all the cheese is in, stir the kirsch into the cornstarch well,
then add the mixture to the cheese and keep stirring over the heat until
the mixture comes to a boil again. Add freshly ground pepper and nutmeg to
taste. -- Remove the dish to on top of a small live flame (Sterno or
alcohol burner) and keep it bubbling slowly. Bread should have been cubed
~- about 1-inch cubes -- for spearing with fondue forks and stirring around
in the cheese. The old custom is that if you accidentally lose the bread
into the cheese from the end of your fork, if you're male, you have to buy
a round of drinks for the table: if you're female, you have to kiss
everybody. (Hmm.) .
Other fondue info: Do not drink water with fondue -- it reacts unkindly in
your stomach with the cheese and bread. Dry white wine or tea are the
usual accompaniments. Another tradition: the "coupe d'midi", or "shot in
the middle", for when you get full: a thimbleful of Kirsch, knocked
straight back in the middle of the meal, usually magically produces more
room if you're feeling too full. Don't ask me how this works...it just
does. -- The crusty bit that forms at the bottom of the pot as the cheese
keeps cooking is called the "crouton", and is very nice peeled off and
divvied up among the guests as a sort of farewell to dinner.
MMMMM
MMMMM----- Recipe via Meal-Master (tm) v7.07
Title: Basic Salsa
Categories: Dips, Condiments
Servings: 2
1 Whole clove garlic
1 lb Ripe plum tomatoes, cored
-and finely diced but not
-peeled
1/2 sm Red onion, finely chopped
1/4 c Minced fresh coriander OR
1/4 c Minced flat leaf parsley,
-plus 1/2 tsp ground
-coriander
1 tb Lime juice
1/4 ts Salt
Keep this savory sauce on hand as a dip for taco chips, a topping for
scrambled eggs, or an accompaniment for Tex Mex dishes
Prep time: 15 minutes Cook time: 2 minutes.
Drop the garlic into a small saucepan of boiling water. Let
boil,uncovered, over moderate heat for 2 minutes. Drain well, then mince.
Place the minced garlic in a medium sized bowl and mix in the
tomatoes,onion, coriander, lim juice, and salt. Cover with plastic food
wrap and let stand at room temperature for 1 hour. Transfer the mixture to
a 1 quart preserving jar. Keeps in the refrigerator for 10 days. Makes
2-1/3 cups.
RED HOT SALSA
Increase the garlic to 2 cloves, the lime juice to 1-1/2 tbsp, and add 1
tbsp chopped jalapeno pepper and 1/4 tsp red pepper sauce. Proceed as
directed.
Makes 2-1/3 cups. **Wash hands after handling the pepper**
///\oo/\\\ From the hearth in Sandee's Kitchen...
MMMMM
MMMMM----- Recipe via Meal-Master (tm) v7.07
Title: Bay Scallop Seviche
Categories: Appetizers, Seafood
Servings: 6
1 1/2 ts Ground cumin
1 c Fresh lime juice
1/2 c Fresh orange juice
2 lb Bay scallops
1 Hot red chili pepper *
1/4 c Red onion, finely chopped
3 Ripe plum tomatoes **
1 Red pepper; seeded & chopped
3 Scallions; chopped
1 c Cilantro, chopped
1 Lime; sliced, for garnish
*Note: Hot red chili pepper should be finely chopped. ** Plum tomatoes
should be seeded and chopped.
Stir the cumin into the lime and orange juices and pour over the scallops.
Stir in the chopped chili pepper and red onion. Cover and refrigerate for
at least 2 hours.
Just before serving, drain the scallops and mix with the chopped tomatoes,
sweet pepper, scallions and cilantro. Garnish with the slices of lime.
From: American Bistro - by Irena Chalmers ISBN: 0-8092-5047-0
MMMMM
MMMMM----- Recipe via Meal-Master (tm) v7.07
Title: Beacon Hill Clam Dip
Categories: Appetizers, Seafood
Servings: 6
1 cn Gorton's Clams
2 ts Prepared horseradish
1 3 oz pkg. cream cheese
1 ts Lemon juice
Mix horseradish, lemon juice with cream cheese. Add 1 tsp. of clam juice
from the can, blend into cream cheese mixture. Add drained clams. Add
additional clam juice if necessary to reach the desired consistency. Serve
with chips.
Shared By: Pat Stockett
MMMMM
MMMMM----- Recipe via Meal-Master (tm) v7.07
Title: Bean Dip a la Dr. Pepper
Categories: Dips, Beans
Servings: 2
1 Can Red Kidney Beans, Drain
3 tb Tomato Paste
2 tb Oil
1 ts Salt
1/4 ts Black Pepper
1 Clove Garlic, Minced
1/2 c Dr. Pepper
4 oz Can Green Chilies, Drained
1 ts Worcestershire Sauce
1 c Sharp Cheddar, Shredded
Crisp Chopped Bacon
Combine all ingredients except the last 2 in saucepan; heat to boiling.
Pour into blender or electric mixer; add cheese. Blend on high speed until
well mixed. Pour into warmer dish; cover with bacon. Serve with chips,
crackers. Source: Cookin' with Dr. Pepper.
MMMMM
MMMMM----- Recipe via Meal-Master (tm) v7.07
Title: Bean Dip
Categories: Dips, Beans
Servings: 6
29 oz Can refried beans
1 4 oz can chopped ripe olives
1/2 c Chopped onion
1/4 c Taco sauce
1 ts Garlic
1 1/4 c Grated cheese
Mix and bake at 350 degrees for 30 minutes. Good as dip with tortilla
chips or veggies. Would make a great burrito.
MMMMM
MMMMM----- Recipe via Meal-Master (tm) v7.07
Title: Beaver Tails
Categories: Appetizers
Servings: 1
Beaver Tail
This tid-bit of the old time trappers will be tasted by few of the younger
generation. Broil the beaver tail over hot coals for a few minutes (or in
one of those new electric ovens). The rough scaly hide will blister and
come off, leaving the tail clean, white and solid. Then roast or boil until
tender. This is considered very strengthening food (use only young beaver).
For a special treat, cool, souse in vinegar, add raw onion rings, salt and
pepper to taste.
MMMMM
MMMMM----- Recipe via Meal-Master (tm) v7.07
Title: Beef Cheese Ball
Categories: Beef, Cheese, Appetizers
Servings: 6
8 oz Cream cheese, (yogurt cheese
-would be just fine) 2 tsp.
-horseradish, 1
BEEF CHEESE BALL
Shred 2 jars chipped beef, saute in 2 Tbls. butter. Combine half of this
with tsp. prepared mustard. Roll into ball, then roll in remaining chipped
beef.
MMMMM
MMMMM----- Recipe via Meal-Master (tm) v7.07
Title: Beef Jerkey
Categories: Beef, Appetizers
Servings: 30
1 1/2 lb Flank Steak
Select a 1/2 inch thick flank or top round steak. trim away all fat then
partially freeze until firm. Slice across the grain in a 1/4 to 1/2 inch
wide strips. Place meat strips in a shallow dish or heavy plastic bag. Add
soy or terriyaki sauce to cover meat. If desired onion or garlic powder or
Worcestershire sauce may be added. Toss to coat each piece. Cover and
refrigerate several hours or over night. Lift meat from marinade, drain
will then air dry for a couple of hours. Arrange meat strips in single
layer on fine wire screen or cake cooling rack. Place in low oven (175° to
200°F) or slowly smoke-cook in smoker until meat is completely dried. Store
in air-tight container. Serve as a snack or appetizer.
MMMMM
MMMMM----- Recipe via Meal-Master (tm) v7.07
Title: Beef Jerky
Categories: Appetizers
Servings: 1
1/2 c Soy Sauce
1/2 c Worcestershire Sauce
2 tb Ketchup
1/2 ts Pepper (MORE FOR HOT)
1/2 ts Garlic Powder
1/2 ts Onion Salt
1 lb Beef Roast
Marinate 1 hour or overnight. Bake in oven 150 to 170, overnight for 10 -
12 hours. FROM: KAZ GLOVER DATE: 06-24-93
MMMMM
MMMMM----- Recipe via Meal-Master (tm) v7.07
Title: Beef Sausage - Nella
Categories: Appetizers
Servings: 8
5 lb Lean Ground Beef
5 ts Morton Tender Quick Salt
2 1/2 ts Garlic Salt
2 1/2 ts Coarse Ground Pepper
1 ts Hickory Smoke Salt
In a large bowl combine ground beef, salts and pepper. Mix well, cover and
refrigerate. On second day mix again. Refrigerate. On third day mix
again. Refrigerate. On fourth day shape into 5 rolls, about 1-1/2" X 10"
Spray broiler rack with Pam. Lay rolls on rack, place on lower oven rack.
Cook at 150°F for 8 to 10 hours.
MMMMM
MMMMM----- Recipe via Meal-Master (tm) v7.07
Title: Beef Yakitori
Categories: Appetizers, Beef
Servings: 4
1/2 c Soy Sauce
2 tb Lemon Juice
2 tb Sugar
1 Garlic Clove (Crushed)
1/2 ts Ginger (Ground)
2 tb Vegetable Oil
1 ts Sesame Seeds
1 lb Beef Sirloin (Fine Chopped)
2 Green Onions (Fine Chopped)
In a 9x5 inch loaf pan, combine soy sauce, lemon juice, garlic, ginger,
oil, sesame seeds and onion. Thread meat on 18 to 20 six inch bamboo
skewers, pushing the skewer in and out as though sewing. Place skewered
meat in marinade, turn to coat all sides. Cover and refriderate 4 hours;
drain. Arrange on broiler pan and broil 5 to 8 inches from heating
element. Broil 1.5 to 2 minutes; turn to broil 1 minute longer. Serve hot.
MMMMM
MMMMM----- Recipe via Meal-Master (tm) v7.07
Title: Beer Batter Fried Veggies 'n' Things
Categories: Appetizers
Servings: 4
Oil
1 Env. Golden Onion Soup Mix
1 c Unbleached All-Purpose Flour
1 ts Baking Powder
2 Large Eggs
1/2 c Beer, Any Regular Beer
1 tb Prepared Mustard
Veggies 'N' Things
In deep fat fryer, heat oil to 375°F. Meanwhile, in large bowl, beat
golden onion recipe soup mix, flour, baking powder, eggs, mustard and beer
until smooth and well belnded. Let batter stand 10 minutes. Dip Suggested
Veggies 'N' Things into bater, then carefully drop into hot oil. Fry,
turning once, until golden brown; drain on paper towels. Serve warm. Makes
about 4 cups Veggies 'N' Things.
MMMMM
MMMMM----- Recipe via Meal-Master (tm) v7.07
Title: Beggars' Purses
Categories: Appetizers
Servings: 6
MMMMM------------------------------CREPES-----------------------------------
1 1/2 c Milk
4 Eggs
3 3/4 oz Pastry flour -=OR=-
3 oz - All-purpose flour -AND-
3/4 oz - Cake flour
1 pn Salt
1/2 oz Melted butter
MMMMM-----------------------------FILLING----------------------------------
Chives; blanched
Caviar
Sour cream
-(or creme fraiche)
Butter; melted
COMBINE ALL INGREDIENTS for the crepes, except the butter. Whisk well and
pass through a fine strainer. Let rest 1 hour. Add butter before cooking
the crepes. Cook the crepes and be careful not to brown them. Lay the crepe
out on a piece of parchment or a clean towel (don't lay out more than 12 at
a time or they will dry out). Fill with a spoonful of caviar and sour
cream. Pull the edges of the crepes up to form small purses and tie with a
chive. Serve warm or at room temperature, lightly brushed with butter.
These crepes can also be rolled or folded in the more traditional manner if
forming the purses seems like a daunting task. The result is beautiful,
however, and worth the extra effort.
This elegant recipe comes from Katherine Alford, chief instructor at the
New York Cooking School. Katherine used to be the chef at the Quilted
Giraffe in New York. These crepes are a signature dish of that restaurant.
PETER KUMP - PRODIGY GUEST CHEFS COOKBOOK
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Title: Black Bean Dip
Categories: Appetizers, Dips, Beans
Servings: 4
1 1/2 c Black Beans, Cooked
1/3 c Celery, Minced
1/2 ts Coriander, Ground
1/4 ts Salt
1 ts Dried Cilantro, Crushed, *
1/3 c Carrot, Minced
1 ts Oregano, Dried
1 ts Cumin, Ground
1/2 c Sour Cream
MMMMM-----------------------------GARNISH----------------------------------
Fresh Cilantro, OR
Parsley, Chopped
1 tb Garlic, Minced
1 tb Fresh Cilantro, Chopped
* Use either the fresh leaves or the dried leaves for this recipe.
~-------------------------------------------------------------------------
Coarsely mash half the beans by hand. Add the remaining whole beans and
all of the other ingredients, blending well. Cover and chill. Garnish with
cilantro or parsley. Makes about 2 3/4 cups of dip. SUGGESTED DIPPERS: Bok
Choy, Tortilla Chips, Corn Bread Croutons
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Title: Black Olives with Tomatoes and Capers
Categories: Appetizers
Servings: 4
1 tb Olive oil
3 md Garlic cloves, chopped fine
1 sm (3oz) onion, coarsely
-chopped
16 oz Can salt free whole tomatoes
1 c (about 48) medium sized
-canned, low salt, pitted
-black olives,drained and
Most of us tend to think of olives as a salty-fatty food. But it's
possible to buy low salt black olives, featured in the Mediterranean style
sauce, that have all the good flavor without all of the salt. Yes, the
capers that lend spark to the sauce are themselves salty; but you can cut
down on their saltiness by choosing a brand that ranks salt further down,
and thus in lesser concentration-on the ingredients list,and then draining
and rinsing the capers well before adding them. Serve with medium to large
strands, ribbons, or shapes.
broken by hand or chopped into about 4 pieces each 3 tbsp capers, drained
and rinsed 1 tbsp balsamic or good quality red wine vinegar 1 tbsp double
concentrate tomato paste 2 tsp sugar 1/2 tbsp dried oregano
In a large skillet or saucepan, heat the olive oil with the garlic and
onion over moderate heat. When they sizzle, add the tomatoes, breaking
them up with your hands. Then stir in the remaining ingredients. Simmer
the sauce until it is thick but still slightly liquid, 5-7 minutes. Serve
over cooked pasta. Serves 4.
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Title: Blini with Three Caviars
Categories: Appetizers
Servings: 18
2 1/2 tb Sugar
2 c Milk
2 tb Unsalted butter, melted,
Plus additional for brushing
-the griddle
1 c Buckwheat flour (available
-at natural foods stores and
Specialty foods shops)
1 c All-purpose flour
1 ts Salt
2 lg Eggs, separated
3/4 c Well-chilled heavy cream
(Buckwheat Yeast Pancakes With Three Caviars) from 1989
a 1/4-ounce package (2 1/2 teaspoons) active dry yeast about 2 cups sour
cream as an accompaniment about 4 ounces each black caviar, golden caviar,
and salmon roe
In a large bowl proof the yeast with 1/2 tablespoon of the sugar in 1/3 cup
lukewarm water for 10 minutes, or until it is foamy. Stir in 1 cup of the
milk, heated to lukewarm, the remaining 2 tablespoons sugar, 2 tablespoons
of the butter, and the buckwheat flour, beat the batter for 1 minute, and
let it rise, covered with plastic wrap, in a warm place for 2 hours or
chill it, covered tightly, overnight. (Chilling overnight produces a
tangier flavor. Let the batter come to room temperature before continuing
with the recipe.) Stir in the remaining 1 cup milk, heated to lukewarm, the
all-purpose flour, the salt, and the yolks, beat the mixture for 1 minute,
and let it rise, covered with the plastic wrap, in a warm place for 1 hour,
or until it is double in bulk and bubbly. In a bowl beat the cream until it
holds soft peaks and fold it into the batter. In a metal bowl beat the egg
whites until they just hold stiff peaks and fold them into the batter
gently but thoroughly.
Heat a griddle or large skillet over moderate heat until it is hot, brush
it lightly with the additional melted butter, and spoon tablespoons of the
batter onto the griddle, spreading them to form 3-inch rounds. Cook the
blini for 1 minute on each side, or until the undersides are golden.
Transfer the blini as they are cooked to a platter and keep them warm,
covered with a kitchen towel. Make blini with the remaining batter in the
same manner, brushing the griddle lightly with the butter as necessary. The
blini may be made 2 days in advance and kept covered and chilled. Reheat
the blini, covered with foil, in a 350~ F. oven for 10 to 15 minutes, or
until they are warm, or microwave them on a microwave-safe platter, covered
with microwave-safe plastic wrap, at high power (100%) for 2 minutes, or
until they are warm.
Arrange 3 or 4 blini on each of 18 small plates, top them with some of the
sour cream, and arrange some of the caviar decoratively on the sour cream.
Serves 18 with blini to spare.
Source: Gourmet magazine, January 1991 - favorite recipes from old issues
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Title: Blintz Batter - (Mama Leah Cookbook)
Categories: Appetizers
Servings: 16
4 Eggs
1 tb Corn oil
1 c Milk or water
1 c Flour
1 pn Pinch salt
Combine oil and eggs in bowl and beat until light and frothy. Beat in milk
or water, then beat in flour and optional salt until well blended. Pour
batter into a pitcher, cover and refrigerate for 10 to 15 minutes, until
flour absorbs liquid and thickens. Place an 8 or 9 inch pan over medium
heat. Dip a paper towel into some vegetable oil and lightly grease pan.
When it is very hot, quickly pour batter into pan, swirl very quickly to
cover entire surface and rapidly back excess into pitcher. Shake crepe on
to clean tea or paper towel. Cover with plastic wrap or damp towel until
ready to use. To freeze: Place wax paper between layers. Wrap well in foil.
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Title: Blue Cheese Dip
Categories: Dips, Cheese
Servings: 8
1 pk Blue cheese(4oz)
1 pk Cream cheese,softened(8oz)
1/3 c Sweet white wine
1 tb Snipped parsley
1 ts Worcestershire sauce
1 ds Garlic powder
2 tb Snipped parsley
Mix blue cheese and cream cheese in small mixer bowl; stir in wine
gradually. Beat until light and fluffy. Beat in 1 tablespoon parsley, the
Worcestershire sauce and garlic powder.
Cover and refrigerate until ready to serve. Garnish with 2 tablespoons
parsley.
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Title: Blue Cheese & Walnuts
Categories: Appetizers, Cheese
Servings: 6
1 c Walnuts
1 c Crumbled blue cheese
1 Egg beaten with 1 tb water
Just chop 1 cup of walnuts (depending on the size of brie you need to
cover) and stir into 1 cup crumbled blue cheese. Press onto the top of the
brie and carefully wrap a sheet of thawed puff pastry dough (Roll out to
size needed). Use fingers wet with cold water to seal underside of pastry.
Cut off excess to make cut-outs and adhere to top of brie with a little
cold water. I refrigerate my brie at this point until I'm ready to bake.
Remove from fridge, Brush w/egg wash (1 egg beaten with a Tbsp. cold water)
and bake on a cookie sheet covered with baking parchment in a 375 degree
oven for about 20 minutes until golden. (Parchment makes it simple to
transfer brie to serving dish.) Let Baked Brie stand for 20-30 Min. before
cutting to let it firm up a little.
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Title: Blue Cheese Souffle
Categories: Cheese, Dips
Servings: 6
1 Envelope unflavored gelatin
2 tb Cool water
4 tb Sweet butter
4 oz Cream cheese
4 oz Blue cheese--softened
1 Egg--seperated
1 ts Dijon mustard
1/2 c Heavy cream--whipped
Blue Cheese Souffle
A wonderful dip.
Soften gelatin in cool water, then gently stir over low heat to dissolve.
Using a food processor or electric mixer, beat together butter and cheeses,
adding egg yolk, mustard and gelatin. Beat egg white until stiff BUT NOT
DRY, and gently fold into mixture. Then fold in whipped cream. Prepare a
1-cup souffle dish with a colar of oiled waxed paper or foil. Tie to the
dish with string. Spoon mixture into the dish so that it comes up over the
sides and up to the top of the collar. Chill for several hours or
overnight. Remove the collar and serve with crackers or raw vegetables.
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Title: Blue Cornmeal Crepes
Categories: Appetizers
Servings: 6
1/4 c All-purpose flour
1 ts Salt
1/4 c Blue corn meal
4 Eggs
1 c Milk
2 oz Clarified butter
Mix dry ingredients and add to the wet ingredients. Let stand 1/2 hour.
Using non-stick pan with 1 ounce of liquid, roll around the pan until the
edges turn brown. Flip over and cook for 5 seconds. Remove from the pan
and fill with favorite stuffing--salsa, crabmeat, etc.
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Title: Bluegill Dip
Categories: Seafood, Dips
Servings: 6
Worcestershire sauce
-garlic powder
Liquid smoke
-lemon juice
Salt and pepper
-mayonnaise
Steamed fish fillets,
-boneless
Directions: Combine all ingredients for fish dip.
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Title: Bob Hope's Favorite Lemon Pie
Categories: Appetizers, Appetizers
Servings: 6
1 c Sugar
2 tb Sugar
1 c Water, boiling
2 tb Butter
1 Salt
1 Pie shell, baked
2 tb Sugar
4 tb Lemon juice
4 Egg yolks
1 Grated rind of lemon
3 Egg whites
Combine cornstarch and 1 cup plus 2 tbl. of sugar, add water slowly,
stirring constantly, until thick and smooth. Add slightly beaten egg
yolks, butter, lemon rind and juice and salt. Cook 2 or 3 minute. Pour
into baked shell. Cover with meringue made from 3 egg whites, beaten stiff
and 2 tbl. sugar. Bake in a slow oven 15 minutes or untilbrown.
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Title: Boboli Aka Focaccia Bread
Categories: Appetizers
Servings: 8
1 pk Yeast
1/4 c Water
2 1/4 c Warm water
6 tb Olive oil,+ extra for pans
5 1/2 c To 6 cups flour
1 ts Salt (optional)
1 Pkg yeast. 1/4 C water, 2 1/4 C warm water, 6 T. olive oil, plus some
extra for pans, 5 1/2 to 6 C flour, 1 t. salt (optional). Mix together and
let rise 30 to 40 minutes. Divide dough into 3 parts and place in 3
olive-oiled pie pans. Dimple dough with fingers. Place on top the following
mixture: Coarse sea (or Kosher) salt, fresh ground pepper, chopped
rosemary and thyme. If herbs are dried, soak them in water for 10 minutes
and then pat dry on paper towels.
Let rise 50 to 60 minutes. Bake at 350 degrees F for 25 minutes. May dip
in olive oil. Happy Charring
~-- EZPoint V2.2 * Origin: "LaRK's" Place (1:343/26.3)
===========================================================================
BBS: High Country East Date: 08-02-93 (08:30) Number: 1962 From: LAWRENCE
KELLIE Refer#: NONE To: ALL Recvd: NO Subj: recipe Conf: (52)
Cooking
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Title: Bourbon Pate
Categories: Appetizers
Servings: 6
Jim Vorheis
10 1/2 oz Beef broth
4 oz Can Sell's or other good
-quality pate
3 oz Cream cheese
2 ts Unflavored gelatin
1/2 c Cold water
1/2 c Bourbon
Mix cream cheese and pate and spread in bottom of 3 cup mold. Chill.
Dissolve gelatin in cold water. Heat beef broth and combine with gelatin.
When pate mixture is firm, pour gelatin on top. Chill. Unmold and serve
with club crackers.
Colorado Cache Cookbook (1978) From the collection of Jim Vorheis
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Title: Brandied Cheddar Spread
Categories: Appetizers, Dips, Spreads, Cheese
Servings: 5
1 lb Sharp Cheddar Cheese
1/3 c Brandy
3 tb Butter, Room Temperature
2 tb Heavy Cream
1 ds Nutmeg
1 ds Cayenne Pepper
Put the cheese through a meat grinder, food processor and etc. using the
finest blade. Combine the cheese in a mixing bowl with all other
ingredients. Mix well. Chill in the refrigerator. Remove from the
refrigerator about a half-hour before serving so the cheese may be spread
easily. A good bourbon may be substituted for brandy with excellent
results. Makes about two cups.
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Title: Brandied Gorgonzola Dip
Categories: Appetizers, Cheese, Dips
Servings: 2
1/2 c Gorgonzola Cheese
3/4 c Sour Cream
1/4 ts White Pepper
3/4 ts Brandy
Blend the gorgonzola cheese and sour cream until smooth. Add the remaining
ingredients and blend well. Cover and chill. Makes about 1-1/4 cups of
dip. SUGGESTED DIPPERS: Cherry Tomatoes, Green Zucchini, Jicama,
Pearapple, Anjou Pear, Nectarine.
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Title: Brandied Tomato Gravy
Categories: Appetizers
Servings: 12
1 cn Tomatoes(8oz)
4 tb Butter or margarine
2 tb Flour,all-purpose
1 cn Beef broth(14oz)
1 tb Brandy
1/2 ts Meat-extract paste
1/4 ts Salt
1. Drain tomatoes; reserve liquid. Finely chop tomatoes; set aside.
2. In 1-quart saucepan over medium heat, melt butter or margarine. Stir in
flour; cook 1 minute.
3. Gradually stir in beef broth, tomato liquid and tomatoes, brandy,
meat-extract paste and salt; cook, stirring until gravy thickens and
boils.
NOTE: Meat-extract paste is an extract of meat, concentrated to a paste,
with seasoning added and packed in a jar. It is available in most
supermarkets.
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Title: Brandy Cheese Ball
Categories: Appetizers, Cheese
Servings: 10
4 oz BLUE CHEESE,SOFT,CRUMBLED
8 oz CREAM CHEESE,SOFTENED
2 tb PARSLEY,FRESH,CHOPPED
2 tb BRANDY OR COGNAC
1 GARLIC CLOVE,FINELY CHOPPED
1/3 c SESAME SEED, TOASTED
BEAT BLUE CHEESE, CREAM CHEESE, PARSLEY, BRANDY AND GARLIC IN SMALL BOWL ON
LOW SPEED UNTIL SMOOTH. COVER AND REFRIGERATE ABOUT 6 HOURS OR UNTIL FIRM.
JUST BEFORE SERVING, SHAPE CHEESE MIXTURE INTO A BALL; ROLL IN SESAME SEED.
GARNISH WITH CHOPPED PARSELY IF DESIRED.
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Title: Brie En Croate
Categories: Appetizers, Cheese, Eggs
Servings: 5
1 Brie Round
1 Pasrty Dough
1 Egg
2 tb Milk
Completty enclose cheese in pastry. Make egg wash of egg and milk. Put
brie on baking sheet with seam side of dough down. Brush with egg wash.
Cut garnish of leaves, flowers, etc., from scraps of pastry and decorate
top of Brie. Bake at 350°F about 30 minutes or until golden brown.
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Title: Broccoli and Blue Cheese in Prepared Puff
Categories: Appetizers, Cheese
Servings: 8
Prepared Pie Pastry
4 Eggs
1 lb Ricotta Cheese
1/2 lb Crumbled Bleu Cheese
4 c Cooked Broccoli Florets
Preheat oven to 400°F for 10 minutes. Beat eggs until light. Mix in both
cheeses, pepper and nutmeg until well mixed. Stir in broccoli. Set aside.
Place prepared pie crust in 9" quiche dish. Pour filling into crust. Bake
30 minutes.
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Title: Broccoli and Mushroom Dip
Categories: Appetizers, Dips, Cheese
Servings: 1
2 c Broccoli, Chopped
1 tb Vegetable Oil
1 Garlic Clove
1/2 Onion, Chopped
1/4 lb Mushrooms, Chopped
3/4 c Cottage Cheese, Low Fat
1/4 c Yogurt, Low Fat Plain
1 pn Salt And Pepper To Taste
Cook broccoli just until tender-crisp, (3 minutes). Drain and put under
cold water. In nonstick skillet, heat oil over medium heat; add garlic,
onion and mushrooms and cook, until onion is tender. Set aside. In
blender, combine cottage cheese and yogurt; season with salt and pepper to
taste. Process just until mixed. Cover and refrigerate. Makes 2-1/2 cups.
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Title: Broiled Deviled Tomatoes
Categories: Appetizers
Servings: 4
4 Garlic Cloves Mashed
1 tb Dijon Mustard
1/2 ts Dry Mustard
1 Salt And Pepper To Taste
2 tb Virgin Olive Oil
4 Small Tomatoes, Halved
In bowl, combine garlic, Dijon mustard, salt and pepper to taste. Add oil,
drop by drop, whisking till smooth. Place tomatoes in buttered baking dish
and spread with mustard mixture. Broil tomatoes 3 inches from heat for 1
minute or till tops are bubbly and golden.
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MMMMM----- Recipe via Meal-Master (tm) v7.07
Title: Broiled Seafood Canapes
Categories: Appetizers, Seafood
Servings: 12
1 c Cooked seafood, flaked
6 sl White bread
1/4 c Butter
1/4 c Cheddar or 1/3 cup ketchup
-or chili sauce
American cheese, grated
Toast bread on one side; trim off crusts and cut bread in half. Butter un
toasted sides; cover with a layer of seafood, then ketchup and top with
cheese. Place canapes on a baking sheet under the broiler. Broil until the
cheese is melted and the canapes are heated through. Makes 12 canapes.
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Title: Brunch Quiche
Categories: Appetizers
Servings: 6
1 (7-oz) or 1/2 lb pkg elbow
-macaroni - 2 cup uncooked
6 sl To 8 sl bacon chopped
2 c Shredded american cheese
2 c Shredded monterey jack
-cheese
2 c Soft bread cubes
1 md Onion finely chopped
1 sm Green bell pepper finely
-chopped
4 Egg separated
2 c Milk
1 ts Salt
6 To 8 drop bottled hot pepper
-sauce
Red salsa (optional)
Prepare elbow macaroni according to package directions; drain. In medium
skillet, cook bacon until crisp; drain. In large bowl, combine macaroni,
bacon, cheeses, bread cubes, onion and green pepper. In medium bowl, beat
together egg yolks, milk, salt and hot pepper sauce. Add to macaroni
mixture; mix well. In large bowl, beat egg whites until stiff. Fold into
macaroni mixture. Put into buttered 12 inch quiche dish or a 13 x 9 inch
baking dish. Place a shallow baking dish with 1-2 inches water on lowest
rack of a 325 degree oven. Place quiche on center rack. Bake until set and
knife inserted in center comes out clean, about 1 hour. Let stand 5 minutes
before cutting. Garnish as desired. Serve with salsa. Refrigerate
leftovers.
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Title: Buffalo Chicken Wings W/ Blue Cheese Dipping Sauce
Categories: Chicken, Appetizers
Servings: 6
6 tb Butter or margarine
1/4 c Hot pepper sauce
Vegetable oil for frying
18 Chicken wings, disjointed,
-tips discarded
Dipping Sauce:
1/4 lb Blue cheese, Roquefort or
-Gorgonzola
1/2 c Mayonnaise
1/2 c Sour cream
1 tb Lemon juice
1 tb Wine vinegar
hot pepper sauce to taste
Prep: 10 minutes Cook: 35 minutes Serves: 36 mini-drumsticks
These spicy hot wings w/ cool, creamy dip are all the rage. Serve w/ plenty
of ice-cold beer.
1. Melt butter in a small saucepan. Add hot sauce & remove from the heat.
2. In large frying pan or deep-fat fryer, heat 1" of oil to 375°. Fry wings
in batches w/o crowding until golden brown, 12 1/2 minutes. Drain on paper
towels.
3. Brush wings w/ spicy butter & serve warm w/ Blue Cheese dipping sauce.
BLUE CHEESE DIPPING SAUCE
In small bowl, mash the blue cheese, leaving some small lumps. Whisk in the
mayonnaise until blended. Add the remaining ingredients & whisk to blend
well. Cover & refrigerate until serving time.
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MMMMM----- Recipe via Meal-Master (tm) v7.07
Title: Buffalo Chicken Wings with Blue Cheese Dipping Sauce
Categories: Appetizers, Poultry
Servings: 36
10 x Minutes preparation time
35 x Minutes cook time
MMMMM--------------------------CHICKEN WINGS-------------------------------
6 tb Butter
1/4 c Hot pepper sauce
Vegetable oil; for frying
18 Chicken wings (about 3lb)
-disjointed with tips discrd
MMMMM--------------------BLUE CHEESE DIPPING SAUCE-------------------------
1/4 lb Blue cheese; roquefort or
-gorgonzola
1/2 c Mayonnaise
1/2 c Sour cream
1 tb Lemon juice
1 tb Wine vinegar
ds Hot pepper sauce
1. Melt butter in a small saucepan. Add hot sauce and remove from heat.
2. In large frying pan or deep-fat fryer, heat 1 inch of oil to 375F. Fry
wings in batches without crowding until golden brown, 10 to 15 minutes.
Drain on paper towels.
3. Brush wings with spicy butter and serve warm, with blue cheese dipping
sauce.
Sauce:
In a small bowl, mash the blue cheese, leaving some clumps. Whisk in the
mayonnaise until blended. Add remaining ingredients and whisk to blend
well. Cover and refrigerate until serving time.
From: 365 Ways to Cook Chicken
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Title: Butter Dips
Categories: Dips, Spreads
Servings: 6
1/3 c Butter(or margarine) put in
-jelly roll pan in 450
-degree oven and melt
Butter Dips
~ Remove from oven when melted. While melting make the following:
2 1/4 cups flour 1 Tbls sugar 3 tsp baking powder 1 1/2 tsp salt (I cut
this to 1/2 tsp as I am cutting down on salt) 1 cup milk
Blend dry ingredients, add milk, turn onto well floured board, knead
lightly. Roll out on floured board to 12x8" rectangle. Cut dough in half
lengthwise, then cut crosswise into 16 (or so 3/4") strips. Dip each strip
in melted butter, turn and dip again and lay in pan. To do this I put the
pan at an angle, dip and put strips at top.
Bake 15-20 min at 450.
Variations:
1. Add 1/2 cup grated cheese to mixture.
2. Sprinkle paprike, celery salt or garlic powder over dips before baking.
3. Add 1/4 cxup minced chives or parsley to mixture.
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Title: Bye Bye Birdy Curry Dip
Categories: Appetizers, Cheese, Dips
Servings: 4
2 c Water
1 1/2 ts Lemon Juice
1 Medium Granny Smith Apple
1 c Mayonnaise
1 c Celery, Finely Diced
3/4 c Fresh Pineapple, Crushed, OR
8 1/4 oz Pineapple, Crushed, Drained
2 ts Curry Powder
1/2 ts Salt
1/4 ts Black Pepper
1/2 c Cashews, Chopped
1/4 c Blue Cheese, Crumbled *
* Use Gorgonzola cheese if available otherwise any blue-veined cheese will
do.
~-------------------------------------------------------------------------
Mix the water and lemon juice in a small bowl. Slice the Granny Smith
apple and put the slices into the lemon water to soak. Set aside. Put the
mayonnaise into a serving bowl and add the celery, pineapple, curry powder,
salt and pepper and blend well. Fold in the cashews. Remove the apple
slices from the lemon water and dice. Stir into the mixture and then stir
in the Gorgonzola cheese, blending well. Cover and chill. Makes about 2
cups of dip. SUGGESTED DIPPERS: Pita Triangles, Bread Chunks, Radishes,
Scallions, Turnips, Bell Peppers
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Title: Caesar Mayo Dip
Categories: Appetizers, Cheese, Dips, Seafood
Servings: 4
2 Anchovy Fillets
1 1/2 c Mayonnaise
1 ts Dijon Mustard
1 ts Worcestershire Sauce
1/4 ts Black Pepper
2 tb Parmesan Cheese
1 tb Lemon Juice
Chop and mash the anchovy fillets on a cutting board. Put in a bowl and
blend in the mayonnaise. Add the remaining ingredients and blend well.
Cover and chill. Makes about 1-3/4 cups of dip. SUGGESTED DIPPERS:
Seafood, Deli Roast Beef Or Turkey, Radishes, Broccoli, Cauliflower, Snow
Peas.
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Title: Cajun Style Chicken Nuggets
Categories: Appetizers, Chicken
Servings: 12
1 Env. Onion Soup Mix *
1/2 c Plain Dry Bread Crumbs
1 1/2 ts Chili Powder
1 ts Ground Cumin
1 ts Thyme Leaves
1/4 ts Red Pepper
2 lb Boneless Chicken Breasts **
Oil
* You can use onion or onion-mushroom recipe soup mix in this recipe. **
Chicken breasts should be cut into 1-inch pieces.
~-------------------------------------------------------------------------
In large bowl, combine onion recipe soup mix, bread crumbs, chili powder,
cumin, thyme and pepper. Dip chicken in bread crumb mixture, coating well.
In large skillet, heat 1/2-inch oil and cook chicken over medium heat,
turning once, until done; drain on paper towels. Serve warm and if desired
with assorted mustards. MICROWAVE DIRECTIONS: Prepare chicken as above. In
13 x 9-inch baking dish, arrange chicken, then drizzle with 2 to 3 T oil.
Heat uncovered at High (Full Power) 6 minutes or until chicken is done,
rearranging chicken once; drain on paper towels. Serve as above. Makes
about 5 dozen nuggets.
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Title: Calavo Guacamole Dip
Categories: Dips
Servings: 1
1 sm Chili pepper
1 md Onion
1 sm Garlic clove
1 sm Tomato, peeled
2 md Ripe Calavo avocados
1 tb Fresh lemon or lime juice
3/4 ts Salt
1 ds Seasoned salt
1 ds Dry mustard
pepper to taste
Chop chili pepper, onion, garlic, peeled tomato and blend. Cut avocado
into halves, remove seed and skin, mash with chili mixture. Blend in lemon
or lime juice, salt, pepper, seasoned salt and dry mustard. Serve with
crackers, corn chips, potato chips or tortillas. Makes 1 1/2 cups dip.
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Title: Candied Pecans
Categories: Appetizers
Servings: 6
Jim Vorheis
1 ts Cold water
1 Egg white
1 lb Large pecan halves
1 c Sugar
1 ts Ground cinnamon
1 ts Salt
Beat water and egg white until frothy. Mix well with pecans. Combine
sugar, cinnamon and salt. Mix well with pecans. Spread on cookie sheet.
Bake at 225 F for 1 hour. Stir occasionally.
Colorado Cache Cookbook (1978) From the collection of Jim Vorheis
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Title: Caramel Fondue
Categories: Appetizers
Servings: 6
14 oz Pack of caramels
1/3 c Water
Melt in double boiler - stir frequently. Add dash of salt - pour into
fondue pot.
Serve apple chunks, marshmallow, or other fruits as dippers. Roll in
chopped nuts after dipping.
Source: My recipe Box
Courtesy of: Joann Pierce
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MMMMM----- Recipe via Meal-Master (tm) v7.07
Title: Caramelized Onion Dip
Categories: Appetizers, Dips
Servings: 6
1 tb Unsalted Butter
1 tb Peanut Oil
1 lg Red Onion, Sliced
1/2 c Sour Cream
1/2 c Mayonnaise
1/4 ts Salt
1/4 ts Cayenne Pepper
1 ts Red Pepper Flakes
1/8 ts Tabasco Sauce
Crackers Or Chips
Saute onion in butter and oil until caramelized (golden brown), about 20
minutes. Cool and combine the remaining ingredients. Mix well and chill
for at least 1 hour. Serve with crackers or chips.
MMMMM
MMMMM----- Recipe via Meal-Master (tm) v7.07
Title: Caribbean Guacamole
Categories: Dips, Appetizers
Servings: 8
1/2 lb Sweet bread,Hawaiian or
-Portugese
2 tb Coconut,sweetened,flaked,
-dried
1 sm Firm-ripe papaya
1 lg Firm-ripe avacado
2 tb Lime juice
1 ts Sugar
1/4 ts Crushed dried redhot chilies
Cut bread into 1/4" thick slices, then cut diagonally into triangles.
Arrange in a single layer in a 10x15" pan. Bake in a 300'F. oven until
lightly browned, about 10 minutes; turn slices over halfway through baking.
Cool on racks. If made ahead, wrap airtight and store at room temperature
up to a day.
In a 7-8" frying pan, stir coconut over medium-high heat until golden
brown, about 3 minutes. Pour from pan; set aside.
Cut papaya in half lengthwise. Discard seeds and peel, leaving halves
intact. From 1 half, cut 2 lengthwise slices, each about 1/4" thick. Dice
remaining papaya; set fruit aside.
Cut avacado in half lengthwise. Discard pit and peel, leaving halves
intact. From 1 half, cut 2 lengthwise slices, each about 1/4" thick.
Sprinkle slices with 1 teaspoon lime juice; set aside. Dice remaining
avacado and mix with remaining lime juice, sugar, and red chilies.
On a platter, arrange avacado mixture and diced papaya side by side in
separate mounds. Fan reserved avacado slices next to diced papaya, and
reserved papaya slices next to avacado mixture. Sprinkle with coconut.
Serve with toasted bread.
Per serving: 157 calories; 2.8 grams protein; 7.3 grams fat; (1.1 grams
saturated fat); 21 grams carbohydrates; 172 milligrams sodium; 0 milligrams
cholesterol.
MMMMM
MMMMM----- Recipe via Meal-Master (tm) v7.07
Title: Castle Nacho Grande
Categories: Appetizers, Beef
Servings: 6
10 White Castle hamburgers
1 lg Can nacho cheese
1 Head lettuce, chopped
2 Chopped tomatoes
1 md Chopped onion
1 lg Jar salsa
1 lg Bag nacho chips
8 oz Sour cream
25 Chopped black olives
1 lg Bag shredded chedder cheese
Spread 1/3 salsa on the bottom of a 9" x 13" pan. Spinkle with 1/2 cup
shredded cheese and chopped onion. Cut each sandwich into 4 - 6 pieces and
arrange on top of salsa, cheese and onion. Add more salsa, shedded cheese,
onion and black olives. Pour nacho cheese over all and bake at 350 deg F>
for 15-20 minutes. Remove and cool 5 minutes. Top with lettuce, chopped
tomatoes, onions, shredded cheese, black olives and sour cream dollops.
Serve with nacho chips.
Don Marsh, Indianapolis, Indiana
MMMMM
MMMMM----- Recipe via Meal-Master (tm) v7.07
Title: Catalan Saute of Calamari (Squid) in Onion Marmalade
Categories: Appetizers, Seafood
Servings: 4
1 1/4 lb Calamari And Tenacles, Clean
3 tb Olive Oil, Virgin
1 Dry Red Chile Pepper, Broken
3 lg Onions
Salt & Pepper To Taste
Clean calamari and cut tubes crosswise into 1/2" rings. Dry calamari on
paper towels and reserve. In a medium frying pan, heat 1 Tbs. oil over
medium-high heat. Add the calamari and saute until the rings turn opaque
white, about 30 seconds to one minute. Transfer calamari to a bowl and set
aside. Wipe pan dry, add remaining oil and heat. Add chile pepper and heat
until it turns dark. Remove chile with a slotted spoon and discard. Add the
onions to the hot chile oil and cook, stirring, until onions are wilted,
about 5 minutes. Reduce heat to medium, partially cover pan and cook,
stirring occasionally, until onions are caramelized (golden brown), 30-40
minutes. (Add more oil if onions are dry or stick to the pan). Season with
salt/pepper. Add calamari and stir until heated throughout. Serve with
slices of hot or toasted French bread.
MMMMM
MMMMM----- Recipe via Meal-Master (tm) v7.07
Title: Caviar Kisses
Categories: Appetizers, Entertain
Servings: 2
1 sm Cucumber, scrubbed and
-trimmed
1/3 c Sour Cream
1 ts Dried dill weed
Freshly ground black pepper
-to taste
1 Jar red salmon caviar
Fresh dill sprigs
8 Thin slices whole-wheat
-bread
Butter or margarine
Serves 2
Slice cucumber into 1/4-inch rounds. In a small bowl, combine sour cream,
dried dill and pepper. Place one teaspoon of the sour cream mixture on
each cucumber slice. Garnish each with about 1/2 teaspoon caviar and a
dill sprig. Cut bread slices with heart-shaped cookie cutter. Toast and
butter. Place cucumber slices in center of serving plate and surround with
toast hearts.
From: Military Lifestyle magazine, Feb 90. Posted by: Bill McGimpsey
MMMMM
MMMMM----- Recipe via Meal-Master (tm) v7.07
Title: Caviar Mold
Categories: Appetizers
Servings: 10
1 Envelope unflavored gelatin
1/4 c Water
Sour cream
2 tb Mayonnaise
2 tb Lemon juice
2 ts Grated onion
1/4 ts Sugar
1 ds Hot pepper sauce
4 oz Caviar
-(lumpfish or white fish)
Salt, white pepper
Parsley sprigs
Toast rounds
-or unsalted crackers
Sprinkle gelatin over water and let stand until softened. Warm 1 cup sour
cream over low heat, add gelatin and stir constantly until gelatin melts, 1
to 2 minutes. Remove from heat and add mayonnaise, lemon juice, onion,
sugar and hot pepper sauce, blending well. Place caviar in strainer and
rinse carefully with cold water. Shake strainer to remove excess water.
Reserve 1 tablespoon caviar. Add remaining caviar to sour cream mixture,
stirring gently. Season to taste with salt and white pepper. Turn into
greased 2-cup mold or into 8 to 10 small individual molds and chill until
firm, about 3 to 4 hours. Unmold on serving plate. Place about 6
tablespoons sour cream on top of large mold or 1 tablespoon on each
individual mold. Place some of reserved caviar on top of sour cream.
Surround with parsley and accompany with toast rounds.
(C) 1992 The Los Angeles Times
MMMMM
MMMMM----- Recipe via Meal-Master (tm) v7.07
Title: Caviar Mousse
Categories: Appetizers, Dips
Servings: 1
7 Hard-Boiled Eggs
2 tb Lemon Juice
2 tb Water
1 sm Package Unflavored Gelatin
6 Anchovy Fillets
1 ts Worcestershire Sauce
1 c Mayonnaise
1 pn Onion Powder
Pepper To Taste
3 1/2 oz Caviar
Combine all ingredients and refrigerate until ready to serve.
MMMMM
MMMMM----- Recipe via Meal-Master (tm) v7.07
Title: Caviar, Dill and Purple Onion Dip
Categories: Appetizers, Cheese, Dips, Eggs
Servings: 4
1/2 c Cream Cheese, Softened
3/4 c Sour Cream
3 oz Red Or Black Caviar
1 ts Lemon Juice
1 ts Dried Dill, Crushed
2 ts Purple Onion, Diced
MMMMM-----------------------------GARNISH----------------------------------
1 Egg, Large, Hard Boiled
1 tb Fresh Dill, Chopped
Beat the cream cheese to a smooth consistency. Blend in the sour cream and
add the remaining ingredients, blending well. Cover and chill. Just
before serving, garnish with the egg which has been finely chopped. Makes
about 1 1/2 cups of dip. SUGGESTED DIPPERS: Cocktail Rye Bread, Toast
Triangles, Cucumber, Turnips, Red Bell Pepper Strips.
MMMMM
MMMMM----- Recipe via Meal-Master (tm) v7.07
Title: Cayenne Mayonnaise Dip
Categories: Appetizers, Dips
Servings: 4
1 1/2 c Mayonnaise
1/2 c Sour Cream
Cayenne Pepper, To Taste
Blend all of the ingredients together until smooth. Cover and chill. Makes
about 2 cups of dip SUGGESTED DIPPERS: Seafood Chunks, Pineapple, Cherry
Tomatoes, Rye Or Cheese Crackers
MMMMM
MMMMM----- Recipe via Meal-Master (tm) v7.07
Title: Cayenne Pepper Wafers
Categories: Appetizers
Servings: 72
1/2 lb Gruyere cheese, grated
1 c Unsalted butter, at room
Temperature
1 ts Cayenne pepper
1 ts Salt
2 1/2 c Sifted all-purpose flour
1 c Chopped walnuts or pecans.
Heat the oven to 350F. Cream the cheese and butter. Sift together
the cayenne pepper, salt and flour; add gradually to the butter mixture.
Add the chopped nuts and mix well. Divide the dough in half and shape into
logs 1 1/2 inches in diameter. Wrap well and refrigerate for at least 1
hour.
Line baking sheets with parchment paper. With a sharp knife, cut the
logs into 1/4-inch thick slices. Place the wafers 1 to 2 inches apart on
the baking sheets.
Bake for 15 to 20 minutes, until lightly colored. Cool and store in
an airtight container.
Makes 6 dozen.
[The Baltimore Sun; Dec 8, 1991] Posted by Fred Peters.
MMMMM
MMMMM----- Recipe via Meal-Master (tm) v7.07
Title: Cereal Crunch
Categories: Appetizers
Servings: 4
1 c Unsalted pretzel twists
1 1/2 c Cheerios
1 1/2 c Crispix cereal
1/3 c Raisins
1/4 c Unsalted dry-roasted peanuts
Mix all ingredients in a large bowl or jar for a snack mix.
4 servings, approx 1 cup each 213 calories, 5 g protein, 5 g fat, 40 g
carbohydrate, 3.3 g fiber, 0 cholesterol, 206 mg sodium, 266 mg potassium.
Exchanges: 2 starch/bread, 1/2 fruit, 1 fat Source: Univ. of Calif. San
Diego UCSD Healthy Diet for Diabetes c.1990
My note: a dieter would not be able to have 1 cup of this at a time
because it would use up too many exchanges of the daily meal plan. For
comparison 3 c air-popped popcorn is 1 starch/bread exchange.
MMMMM
MMMMM----- Recipe via Meal-Master (tm) v7.07
Title: Ceviche
Categories: Seafood, Appetizers
Servings: 4
Karen Mintzias
1 lb Sea bass; diced in 1/4" pcs.
3/4 c Lime juice, freshly squeezed
2 Tomatoes
- peeled, seeded and diced
1/4 Onion; chopped
2 Serrano chiles; seeded,diced
1/8 ts Ground oregano
1 tb Olive oil
1 c Clam juice
Salt & white pepper to taste
In a medium bowl place the sea bass and the lime juice. Gently toss them
together. Cover the bowl and refrigerate it for 12 hours.
Place the marinated fish in a colander and let it drain for 1 hour.
In another medium bowl place the remainder of the ingredients and mix them
together.
Add the fish and gently mix it in.
Chill the ceviche for 2 hours.
Source: Sausalito South - Manhattan Beach, California
: Southern California Beach Recipe - ISBN: 0-9622807-3-9 Typos
courtesy of Karen Mintzias
MMMMM
MMMMM----- Recipe via Meal-Master (tm) v7.07
Title: Chalupa Dip
Categories: Dips, Appetizers, Cheese
Servings: 4
3 Avocados
2 ts Lemon Juice
1/2 ts Salt
1/4 ts Pepper
8 oz Sour Cream
1/2 c Mayonnaise
1 pk Taco Seasoning Mix
1/2 c Green Onion (Chopped)
3 Tomatoes (Chopped/Drained)
8 oz Cheddar Cheese (Grated)
Mash avocados with lemon juice, salt and pepper until smooth. In separate
bowl, mix sour cream with mayonnaise and taco seasoning mix. In loaf pan,
layer beans, avocado mix, sour cream mix, onions, tomatoes and cheese.
MMMMM
MMMMM----- Recipe via Meal-Master (tm) v7.07
Title: Cheddar and Broccoli Appetizers
Categories: Cheese, Appetizers
Servings: 30
10 oz Frozen chopped broccoli*
8 oz Whole kernal corn; drained
1/4 c Onion; chopped
1/2 c Walnuts; coarsely chopped
1/2 c Milk
1/4 c Butter; melted
2 Eggs
1/2 c Bisquick
1/4 ts Garlic salt
1 c Cheddar cheese; shredded
*Thaw and drain the broccoli. Heat oven to 375.
Grease a 9x9x2" pan. Mix broccoli, corn, onion and walnuts. Place in pan.
Beat remaining ingred. except cheese until smooth, 15 sec. in blender on
high, stopping blender frequently to scrape sides if necessary, or 1 min.
with electric mixer on high.
Pour evenly into pan. Bake until knife inserted in center comes out
clean, 23-25 min.; sprinkle with cheese. Bake until cheese is melted, 2-3
minutes longer. cool 30 minutes. Cut into triangles or squares. Makes 30
appetizers.
FROM; BISQUICK RECIPE CLUB LISA CRAWLEY TSPN00B
MMMMM
MMMMM----- Recipe via Meal-Master (tm) v7.07
Title: Cheddar Chili Cheesecake
Categories: Entertain, Appetizers, Cheese
Servings: 12
1 1/2 tb Butter (for pan)
1/4 c Fine breadcrumbs, toasted
1/4 c Finely grated ched. cheese
6 oz Thinly sliced ham
1 1/2 lb Cream cheese, room temp.
3/4 lb Sharp cheddar, grated
1 c Cottage cheese
3/4 c Chopped green onion
4 Eggs
3 tb Jalapeno pepper*
2 tb Milk
1 Garlic clove, halved
*seeded and finely chopped Preheat oven to 325. Butter 9" springform pan.
Mix breadcrumbs and 1/4 cup cheddar. Sprinkle mixture into pan, turning to
coat. Refrigerate. Dice about half of ham; reserve remaining slices. Mix
diced ham with remaining ingredients in blender or processor until smooth.
Pour slightly more than half of filling into prepared pan. Top with
reserved ham slices in even layer. Cover with remaining filling. Set pan on
baking sheet. Bake 1 1/4 hours. Turn oven off and cool cheesecake about 1
hour with door ajar. Transfer cheesecake to rack. Remove sides of pan.
Cool to room temperature before serving. (Bon Appetit, July 1983)
MMMMM
MMMMM----- Recipe via Meal-Master (tm) v7.07
Title: Cheddar Harvest Fondue
Categories: Cheese, Appetizers
Servings: 4
3/4 c Milk
1 tb Dijon-style mustard
2 ts Onion powder
1/4 ts Salt
1 ds Ground black pepper
3/4 c Apple juice
1/4 c All-purpose flour
6 oz (1 1/2 cups) shredded sharp
-cheddar cheese
4 c Italian bread cut in 1-inch
-cubes
4 c Assorted blanched
-vegatables, cut in
-bite-size
Pieces
In a medium saucepan combine until smooth: milk, apple juice, flour,
mustard, onion powder, salt and black pepper. Cook and stir over medium
heat until mixture thickens and boils; cook and stir one minute longer.
Remove from heat; add cheese; stir until melted. Transfer to a fondue pot;
keep warm. Serve with bread cubes and assorted vegetables. This makes 4
portions (about 2 cups).
From: Steve Herrick Source: Best Recipes Mar/Apr 1991
MMMMM
MMMMM----- Recipe via Meal-Master (tm) v7.07
Title: Cheddar Spread
Categories: Appetizers, Cheese
Servings: 4
1 lb Butter
8 oz Cheddar, Sharp, Grated
4 oz Romano Cheese, Grated
1 ts Worcestershire Sauce
1/4 ts Garlic Powder
1/2 ts Paprika, Sweet Or Hot
All the ingredients should be at room temperature before starting this
recipe. Whip slowly, in a medium mixing bowl, with the mixer until the
mixture is fluffy. Spread on Bread Slices. (Rye, Sourdough or regular
French Bread are great.) Toast under the broiler until hot.
MMMMM
MMMMM----- Recipe via Meal-Master (tm) v7.07
Title: Cheddar, Sage, and Walnut Torta
Categories: Cheese, Appetizers
Servings: 1
1/2 lb Cream cheese; softened
3 tb Fresh sage leaves, chopped
Whole sage leaves
1/2 lb Sharp cheddar cheese
-(such as Vermont Cabot)
-- shredded
1 c Walnuts, chopped
Whole walnut halves
Place the cream cheese in a food processor with the chopped sage leaves.
Blend. Line a 2-cup mold with a double thickness of cheesecloth. Arrange
the whole sage leaves in a decorative pattern on the bottom of the mold.
Add half the cream cheese mixture, then add shredded cheddar, smoothing out
the layer and pressing it slightly. Add the walnuts, again pressing
gently. Smooth the remaining cream cheese mixture over the walnuts. Fold
the ends of the cheesecloth over the top of the torta mixture and press
lightly. Refrigerate the mold overnight.
To unmold, fold back the top of the cheesecloth. Invert a serving plate on
top of the mold and flip them over together. Lift off the mold and
carefully remove the cheesecloth. Garnish the torta with walnut halves.
Source: The Herb Companion - June/July 1993 Typos by: Karen Mintzias
MMMMM
MMMMM----- Recipe via Meal-Master (tm) v7.07
Title: Cheese and Sausage Snacks
Categories: Pork, Cheese, Appetizers
Servings: 6
3 c TEABISK (BISQUIK)
1 ROLL SAUSAGE MEAT
1 lb GRATED CHEDDAR CHEESE
-(ORANGE)
1 SPANISH ONION FINELY CHOPPED
3/4 c MILK
Blend sausage meat and onion (in blender if you wish). Add remaining
ingredients and mix well. (important to have onion finely ground).
Drop from teaspoon onto greased cookie sheet
Bake at 425 (four twenty-five) degrees Fahreneheit 10 -15 minutes until
browned.
This is a QUICK and DELICIOUS snack especially helpful for this time of
year.
This is my firts time on this echo. Merry Christmas to all.
MMMMM
MMMMM----- Recipe via Meal-Master (tm) v7.07
Title: Cheese Balls #1
Categories: Appetizers, Cheese
Servings: 20
1 Stick Butter, Melted
1 c Plain Flour
1/8 ts Cayenne Pepper
1 c Grated Sharp Cheddar Cheese
1 c Rice Krispies
1 ds Tabasco Sauce
Mix all ingredients well. Mold in small balls (dime size). Bake at 350°F
for 8-10 minutes. Watch carefully as they brown quickly. Will keep
indefinitely if put in a tin.
MMMMM
MMMMM----- Recipe via Meal-Master (tm) v7.07
Title: Cheese Ball
Categories: Appetizers
Servings: 6
3 c Shredded chedder cheese,
-packed
8 oz Package cream cheese,
-softened
2 Heaping tablespoons
-mayonnaise
2 tb Worcestershire sauce
1 1/2 ts Onion powder
chopped walnuts
Mix together chedder cheese, cream cheese, mayonnaise, Worchetershire sauce
and onion powder. Roll in chopped walnuts. Let chill for 2 hours. Serve
with crackers.
MMMMM
MMMMM----- Recipe via Meal-Master (tm) v7.07
Title: Cheese Balls #2
Categories: Cheese, Appetizers
Servings: 10
1/2 lb Grated cheese
4 Egg yolk
1 oz Seasoned flour
Oil for frying
1 c Tomato sauce, as a dip
Blend egg yolks and cheese to a paste. Shape into small balls and pass in
seasoned flour then fry in oil til golden brown. Serve with tomato sauce.
MMMMM
MMMMM----- Recipe via Meal-Master (tm) v7.07
Title: Cheese Chiles
Categories: Appetizers, Cheese
Servings: 12
1 c Cheddar Cheese, Shredded
1 c Colby Cheese, Shredded
1 ts Red Chiles, Ground
1 Cilantro Stems, Bunch *
Paprika
* Cut the cilantro stems into 1/2-inch pieces.
~-------------------------------------------------------------------------
Place all ingredients except cilantro and paprika in food processor work
bowl fitted with steel blade; cover and process until smooth, about 1
minute. Roll mixture by teaspoonfuls into chile shapes. Insert cilantro
pieces in wide ends of shape for stems. Sprinkle with paprika. Cover and
refrigerate until serving time.
MMMMM
MMMMM----- Recipe via Meal-Master (tm) v7.07
Title: Cheese Chili Bites
Categories: Appetizers
Servings: 20
1 c All-purpose flour
1/4 ts Salt
1/2 ts Dry mustard
1/2 ts Hot chili powder
1 lg Pinch cayenne pepper
1/4 c Butter or margarine
1/2 c Finely grated Cheddar cheese
1 Egg, beaten
1 tb Cold water
1 tb Sesame seeds
1 tb Poppy seeds
Preheat oven to 400'F. (205'C.). Sift flour, salt and spices into a bowl.
Cut in butter finely until mixture resembles breadcrumbs. Add grated cheese
and mix well. Mix egg with cold water. Add 2 tablespoons of egg mixture to
cheese mixture and mix to form a fairly stiff dough. Knead gently on a
lightly floured surface. Roll out dough to a 12x6" rectangle. Trim edges.
Cut in half lengthwise and transfer to a baking sheet.
Breush each half with remaining egg mixture. Sprinkle 1 half with sesame
seeds and the other half with poppy seeds. Cut each half in 10 triangles
and separate slightly to prevent sticking. Bake in preheated oven 10-12
minutes or until light golden and cooked through. Cool on a wire rack.
Store in an airtight container up to 2 weeks.
MMMMM
MMMMM----- Recipe via Meal-Master (tm) v7.07
Title: Cheese Crackers
Categories: Appetizers
Servings: 1
1/2 c Grated sharp cheddar cheese
1/2 c Flour, part for rolling
2 tb Margarine or butter
1/4 ts Salt
pn Paprika
pn Cayenne pepper
2 tb Water
Mix all together in a bowl. Original directions suggested shaping into a
roll 1 1/2 inch wide, chilling at least 2 hours wrapped in wax paper and
cutting in thin slices to make 1 dozen or more crackers. This would
produce neatly shaped crackers, possibly thicker than desired.
By rolling very thin, this amount of dough will make small crackers about
1/2 inch apart to cover 1 1/2 small cookie sheets. They do puff up while
baking. May be cut quickly in random small shapes with a plastic knife.
Suggested toppings coarse salt (made them too salty), garlic salt, celery
salt, curry powder, or freshly ground black pepper. If the dough is very
dry after rolling, brush tops with water before salting. If it is soft,
sprinkle lightly and press the salt into the crackers.
Bake 5 minutes at 425 F or until browned.
Based on Jean Pare's Muffins and More, Alberta Canada Shared by Elizabeth
Rodier 5/93
MMMMM
MMMMM----- Recipe via Meal-Master (tm) v7.07
Title: Cheese Crisps
Categories: Appetizers
Servings: 30
1 c Grated sharp cheddar cheese
1/4 c Unsalted butter
1/4 ts Salt
1/2 c Whole whaet flour
In large bowl, combine the cheese, butter and salt. Add the flour and
mix thourghly. Roll into small balls. Place the balls on an oiled cookie
sheet and flaten.
Bake at 400 degrees F for 5 to 8 minutes. Do not let the edges get
browned. Tastes great warm or cold.
MMMMM
MMMMM----- Recipe via Meal-Master (tm) v7.07
Title: Cheese Diablo Wafers - Hot
Categories: Appetizers, Cheese
Servings: 10
1 c Unbleached Flour
1/2 lb Sharp Cheddar Cheese, Grated
1/2 c Softened Butter Or Margarine
1 ts Cayenne Pepper
Mix all ingredients and shape in 1-inch balls. Arrange about 2 inches
apart on baking sheet and bake in very hot oven (450°F) about 6 minutes.
Serve hot or cool. Makes about 4 dozen
MMMMM
MMMMM----- Recipe via Meal-Master (tm) v7.07
Title: Cheese Fondue #1
Categories: Appetizers, Cheese
Servings: 4
8 oz Natural Swiss cheese,diced
8 oz Gruyere cheese,diced
2 tb Flour
1 Clove garlic,halved
2 c Dry white wine
1 tb Lemon juice
3 tb Kirsch
French bread,1" cubes
Place cheese in plastic bag; sprinkle with flour. Toss until cheese is
coated.
Rub cut clove of garlic on bottom and side of 3-quart saucepan; add wine.
Heat over low heat just until bubbles rise to surface (wine must not boil).
Stir in lemon juice; add cheese, about 1/2 cup at a time, stirring
constantly with wooden spoon. Stir until cheese is melted. Stir in kirsch.
Pour into ceramic fondue pot over low heat. Use long-handled forks to spear
bread cubes; then dip and swirl in fondue with stirring motion.
NOTE: The Swiss cheese should be aged at least 6 months.
MMMMM
MMMMM----- Recipe via Meal-Master (tm) v7.07
Title: Cheese Fondue #2
Categories: Appetizers, Cheese
Servings: 6
1 c Water
2 c Dry white such as sauterne
1 ts Season salt
1 tb Butter
Place in top part of double boiler and place directly on burner and bring
to boil. Put pan in bottom of double boiler and add 4 cups swiss american
cheese. Add 3 Tbl. cornstarch, softened with water. Stir until cheese
melts. Put into fondue pot.
Source: My recipe box
Courtesy of: Joann Pierce
MMMMM
MMMMM----- Recipe via Meal-Master (tm) v7.07
Title: Cheese Hoosies
Categories: Cheese, Appetizers
Servings: 6
1/4 lb Butter or margarine
1/4 lb "rat" cheese (American)
2 ts Salt
2 c Sifted flour
1 ds Cayenne
Cream grated cheese and shortening; work in flour and salt. Knead on board
until smooth. Roll into long thin roll (size of a 25 cent piece) and
chill. Slice thin and bake on cookie sheet in 350 degree (F) oven for 8
minutes. Dust with sugar and keep indefinitely. Serve as hors d'oevres.
MMMMM
MMMMM----- Recipe via Meal-Master (tm) v7.07
Title: Cheese Log
Categories: Appetizers, Cheese, Eggs
Servings: 10
1/2 lb New York Sharp Cheese
1/2 lb Pimento Cheese
1/2 lb Cream Cheese
2 Garlic Cloves
2 ts Worcestershire Sauce
1/4 ts Red Pepper
2 tb Mayonnaise
1/4 ts Salt
Grate cheese and mix together with remaining ingredients. Form mixture
into a long log shaped roll. Chill a little and divide into thirds. Roll
in paprika. Can be frozen.
MMMMM
MMMMM----- Recipe via Meal-Master (tm) v7.07
Title: Cheese Onion Morsels
Categories: Cheese, Appetizers
Servings: 96
1 lb Cheddar Cheese (Grated)
1/2 c Soft Butter
1 Egg
1/4 c Water
2 c All-Purpose Flour
1 ts Salt
2 ts Sugar
1/2 ts Baking Powder
1/2 ts Paprika
1/2 c Onions (Finely Chopped)
1/4 c Parsley (Chopped) Or Flakes
Beat cheese and butter. Add egg and water. Blend. Combine flour, salt,
sugar, baking powder and paprika. Add flour mixture, onions and parsley to
the cheese mixture. Blend. Drop onto cookie sheet. Bake at 350°F for 15
minutes or until golden brown. May be frozen and thawed. Reheat at 375°F
for 5 minutes. Makes 8 dozen.
MMMMM
MMMMM----- Recipe via Meal-Master (tm) v7.07
Title: Cheese Pretzels
Categories: Appetizers, Cheese
Servings: 2
1/2 c Unsalted butter, softened
2 1/2 c Shredded aged cheddar cheese
2 tb Dijon mustard
1 1/4 c Flour
1/2 ts Salt
1/4 ts Cayenne pepper
1 Egg white
** %%%%% CHEESE PRETZELS %%%%% **
Shape these nibblies into pretzels, or make sticks or rounds. You can make
them up to three days ahead, then store in a cookie tin. Serve at toom
temperature or reheat them in a 300 oven for 5 min.
poppy or sesame seeds
In bowl, cream butter until fluffy; beat in cheese and mustard. Combie
flour, salt and cayenne; add to bowl and stir just until mixture holds
together, being careful not to overmix. Form into disc and wrap in plastic
wrap. Chill for 30 minutes Divide into 1 tbsp balls; roll each ball into 10
inch strip. Twist ends over each strip to form pretzel; place on baking
sheet. Brush with egg white; prinkle with poppy seeds. Bake in 375 oven
for 12 to 15 minutes or until pale golden color. Makes about 2 dozen.
Origin: Canadian Living Magazine; December 1990 issue. Shared by: Sharon
Stevens.
MMMMM
MMMMM----- Recipe via Meal-Master (tm) v7.07
Title: Cheese Puffs
Categories: Appetizers, Cheese, Eggs
Servings: 4
8 Slices White Bread
2 c Milk
8 oz Old English Cheese Slices
1/2 ts Pepper
3/4 ts Dry Mustard
1/4 c Butter, Melted
1 ts Salt
3 Eggs
May be prepared the day before. At least 4 hours before cooking, trim
crusts and cut bread into 1" squares. Cut cheese into bite size pieces. In
large greased casserole, alternate layers of bread and cheese. Pour melted
butter over top. Beat eggs well, stir in salt, pepper, mustard and milk.
Combine thoroughly. Pour over casserole. Cover and refrigerate. One hour
before serving, bake at 350°F for 30 minutes covered, then 30 minutes
uncovered until top is golden and puffy.
MMMMM
MMMMM----- Recipe via Meal-Master (tm) v7.07
Title: Cheese Snacks
Categories: Appetizers, Cheese, Syd's book
Servings: 1
1 1/2 c Flour
1/4 ts Salt
1/4 ts Cayenne Pepper
1/4 lb Butter
1 c Grated Cheese
Sift the first 3 ingredients together. Work in butter and cheese. Form
into a long roll. Chill and slice. Bake in a 350°F oven for 12 to 15
minutes. May be kept in refrigerator, sliced and baked as needed. From:
Syd's Cookbook.
MMMMM
MMMMM----- Recipe via Meal-Master (tm) v7.07
Title: Cheese Snack Rounds
Categories: Cheese, Appetizers
Servings: 6
1 Jar (5oz) Sharp pasteurized
-process cheese spread
1/2 c Bisquick baking mix
2 tb Toasted sesame seed
FROM THE KITCHEN OF: Gary & Margie Hartford [Eugene, Oregon]
Mix cheese spread and baking mix. shape into a roll, about 1 inch in
diameter, on lightly floured cloth covered board. Roll in sesame seed,
pressing lightly if necessary. Wrap and refrigerate until firm, at least 2
hours.
Heat oven to 375 degrees F. Cut roll into 1/4 inch slices. Place on lightly
greased cookie sheet. Bake until golden brown, 8 to 10 minutes. About 42
appetizers.
From: The recipe files of General Mills Inc. (1981) Shared 7/93
MMMMM
MMMMM----- Recipe via Meal-Master (tm) v7.07
Title: Cheese Straws
Categories: Appetizers
Servings: 20
1 lb Puff pastry
3/4 c Parmesan; grated
1. Roll out puff pastry dough into a rectangle 20 by 24 inches.
Sprinkle half of the Parmesan evenly over the dough and gently press cheese
into the dough with the rolling pin.
2. Fold the dough in half crosswise, roll it out again to 20 by 24
inches, and sprinkle on remaining cheese.
3. Using a sharp thin knife, cut the dough into 1/3-inch strips. Take
each strip by its end and twist until evenly corkscrewed. Lay the twists
of dough on an ungreased baking sheet, arranged so they are just touching
each other; this will prevent untwisting.
4. Set the baking sheet in the middle of a preheated 350F oven and
bake until the straws are crisp, puffed brown, 15 to 20 minutes.
5. Remove from the oven, cool for 5 minutes, then cut apart with a
sharp knife. Finish cooling the straws on a rtack, then store them in an
airtight tin or plastic bag until serving time. They will stay fresh for
about 1 week. About 20 straws. Arrange a basketful on the bar when
entertaining and watch them disappear! Source: The Silver Palate Cookbook
MMMMM
MMMMM----- Recipe via Meal-Master (tm) v7.07
Title: Cheese Stuffed Pineapple
Categories: Appetizers, Cheese
Servings: 2
1 Pineapple, ripe
1 pk Cream cheese (8-oz)
1/2 c Well-aged Cheddar, grated
1 tb Chives, minced
1/4 ts Dry mustard
1 tb White rum
1/4 ts Salt (optional)
Cut off the top of the pineapple far enough down so that a wide rim is
formed. Scoop out the fruit and chop it fine. Blend together the cheeses,
chives, 1-1/2 cups of the chopped pineapple, mustard, rum, and salt. Pile
mixture into pineapple shell. Serve with Triscuits, toast rounds or
squares. Makes about 2 cups.
From: A Salute to Cheese, by Betty Wason, Hawthorn Books, Inc., 1966.
Shared by: June Hoffman, 8/93
MMMMM
MMMMM----- Recipe via Meal-Master (tm) v7.07
Title: Cheese Triangles
Categories: Appetizers, Cheese, Eggs
Servings: 20
1 c Shredded Jack Cheese, Or:
Cottage Cheese
2 Eggs, Well Beaten
1/2 c Chopped Parsley
1 ts Salt
10 Sheets Phyllo Pastry
1 c Unsalted Butter, Melted
Combine cheese, eggs, parsley and salt and mix well. Cut each sheet of
phyllo dough in halves, working with one sheet at a time. Keep rest of
pastry covered with damp towel until ready to use. Brush with butter and
fold each half twice vertically to form narrow strip. Place about 1
tablespoon cheese mixture at one end of each strip. Fold one corner across
filling to form triangle. Brush with more butter. Continue folding in
triangles, flag-style, and brushing with butter. Place triangles on baking
sheets and bake at 350°F until pastry is golden, about 15 to 20 minutes.
(C) 1992 The Los Angeles Times
MMMMM
MMMMM----- Recipe via Meal-Master (tm) v7.07
Title: Cheesy F. B. I. Man Safe Crackers
Categories: Appetizers
Servings: 6
1/2 c Butter
2 tb Tomato juice
2 c Grated cheddar cheese
1 c Sifted all-purpose flour
3/4 c Chopped pecans
1/4 ts Red pepper
1/2 ts Salt
In a large bowl cream together the butter and tomato juice. Add the
remaining ingredients. Devide the mixture in half and roll into 2 rolls
about 12 inces long. Chill overnight.
Cut the rolls into slices about 1/4-inch thick and arrange on an
ungreased cookie sheet. Bake in a 350~ oven for 10 to 12 mintues.
Serves 6 to 8.
Source: Aunt Bee's Mayberry Cookbook. Contributor: Cordelia
Kelly-Greensboro, NC
MMMMM
MMMMM----- Recipe via Meal-Master (tm) v7.07
Title: Cheesy Mushroom Canapes
Categories: Appetizers
Servings: 4
2 tb Butter
4 oz Mushrooms, coarsely chopped
4 ts All-purpose flour
2 c Shredded cheddar cheese
1 ts Mustard powder
1 ts Worcestershire sauce
Fresh ground pepper to taste
8 Slices French bread (3/4")
2 tb Chopped fresh parsley
Paprika
Fresh parsley sprigs (opt)
In a saucepan, melt butter. Add mushrooms and cook gently 2 minutes. Add
flour and stir into mushroom mixture.
Add cheese, mustard and Worcestershire sauce. Stir well and heat through
gently 2 minutes or until mixture begins to melt. Remove from heat and
season to taste with pepper.
Preheat broiler. Toast bread on one side only. Spread cheese and mushroom
mixture on untoasted sides. Broil in preheated broiler 3-4 minutes or until
melted and bubbling. Cut slices in half and sprinkle liberally with parsley
and paprika. Garnish with parsley sprigs, if desired, and serve hot.
MMMMM
MMMMM----- Recipe via Meal-Master (tm) v7.07
Title: Cheesy Potato Skins
Categories: Cheese, Entertain, Appetizers
Servings: 6
3 md Baking potatoes
Vegetable oil
Seasoned salt
1 c Shredded cheddar cheese
6 sl Bacon, cooked and crumbled
sour cream, jalapenos, and picante sauce optional
Preheat oven to 400F.
Scrub potatoes thoroughly and rub skin with oil. Bake for 1 hour or until
done. Allow potatoes to cool to touch. Cut in half lengthwise. Carefully
scoop out pulp, leaving 1/4- to 1/8- inch shells. (Save pulp for another
recipe). Cut skins in half crosswise and deep fry in hot oil for 32
minutes until lightly browned. Drain on paper towels. Place skins on a
baking sheet. Sprinkle with salt, cheese, and bacon. Place under broiler
until cheese melts. Serve with sour cream, jalapenos, and picante sauce.
Yield: 1 dozen small servings
From: "Celebrate San Antonio - A Cookbook" by the San Antonio Junior
Forum, 1986. ISBN 0-961917-0-0 Posted by: Karin Brewer, Cooking Echo, 8/92
MMMMM
MMMMM----- Recipe via Meal-Master (tm) v7.07
Title: Cheesy Vegetable Spread
Categories: Appetizers, Cheese, Spreads
Servings: 6
4 oz Shredded Farmer Cheese
3 tb Plain Yogurt
1 ts Lemon Juice
1 ts Soy Sauce
1/4 c Chopped Apple
1/4 c Chopped Carrot
2 tb Finely Chopped Celery
2 tb Chopped Pecans
2 tb Currants
1 tb Toasted Wheat Germ
1/2 ts Curry Powder
In food processor, process cheese, yogurt, lemon juice, and soy sauce until
smooth. Stir in remaining ingredients. Use as a spread on crackers, whole
wheat bread, or pita crisps, or stuffed into pita pockets. Makes 1-1/2
cups. Variations: - substitute shredded Cheddar for the farmer cheese. -
mayonnaise may be substituted for the yogurt. - Chop veggies small, spread
mixture on split pitas, and place under preheated broiler for about 3
minutes. - serve as accompaniment to soups or salads. - use as a sandwich
spread Spread may be made in advance, and refrigerated 3-4 days.
MMMMM
MMMMM----- Recipe via Meal-Master (tm) v7.07
Title: Chesapeake Bay Crab Cakes
Categories: Appetizers, Seafood
Servings: 4
1 ts Sharp prepared mustard
1 tb Freshly squeezed lemon juice
6 tb Olive oil, divided
1/2 ts Salt
1/2 ts Freshly ground black pepper
1 lb Lump crabmeat, picked clean
1/2 c Dry, unflavored bread crumbs
1 pn Of cayenne pepper
4 tb Butter
Chesapeake Bay Crab Cakes
Parsley, lemon wedges, tartar sauce as desired
Using an electric blender or wire whisk, beat together mustard, lemon juice
and egg until thoroughly combined. While beating vigorously, gradually
pour 4 Tbs of olive oil into the egg mixture in a thin stream. When
smooth and creamy, stir in salt and pepper.
Gently fold in crabmeat, then bread crumbs and cayenne pepper. Shape into
8 patties, each about a half-inch thick. They will want to fall apart, but
that's the idea of a good crab cake. You want only enough non-crab stuff
to just barely bind them.
Melt butter together with 2 Tbs of olive oil in skillet over medium
heat. When butter sizzles (but before it burns!) gently ease the crab
cakes into the skillet to cook. When well browned (2 to 3 minutes),
gently turn and cook other side. Drain on paper towels. Serve
immediately.
Makes 4 main-course servings, 8 appetizers
From: Captain's Galley, Main St., Chrisfield, Md.
Cheryl
MMMMM
MMMMM----- Recipe via Meal-Master (tm) v7.07
Title: Chick Pea & Tahini Dip
Categories: Appetizers
Servings: 6
8 oz Soaked chick peas
2 ea Lemons, juiced
2 ea Crushed garlic cloves
5 tb Olive oil
2 tb Tahini
Salt & pepper
Water
Paprika & parsley
Drain chick peas, cover with water in a pot & cook for 60 minutes. Drain &
cool. Place in a processor with lemon juice, garlic, oil, tahini & salt &
pepper. Blend till smooth adding more water if needed. You should have a
thick paste. Check seasonings. Garnish with paprika & parsley. Serve
with pita bread.
"Entertaining with Cranks"
MMMMM
MMMMM----- Recipe via Meal-Master (tm) v7.07
Title: Chicken and Ham Mousse
Categories: Appetizers, Poultry
Servings: 8
10 -minutes preparation time
3 -minutes cooking time
2 -hours chill time
MMMMM---------------------------INGREDIENTS--------------------------------
1 tb Butter
4 Scallions; chopped
2 c Chicken stock
1 pk Unflavored gelatin
1 c Chicken; chopped cooked
1 c Ham; chopped, cooked
1 tb Madeira
1 c Heavy cream
1. In a medium-size saucepan, melt butter over medium heat. Add scallions
and cook 2 mintues. Stir in stock and gelatin. Simmer, stirring, until
gelatin dissolves. Pour into a food processro.
2. Add chicken,ham and madeira to processor. Process until smooth. Pour
into a bowl, cover, and chill until almost set.
3. Meanwhile, beat cream until stiff. Fold whipped cream into chicken and
ham mixture and pack into a lightly greased 6-cup mold. Cover and
refrigerate at least 2 hours, or overnight, until set.
From: 365 Ways to Cook Chicken
MMMMM
MMMMM----- Recipe via Meal-Master (tm) v7.07
Title: Chicken Canapes
Categories: Appetizers
Servings: 1
8 oz Philadelphia cream cheese
4 oz Sour cream
2 cn Underwood chunky chicken
Chopped pecans
Mix contents, keep chilled. Just before serving, spread on butter
crackers.
MMMMM
MMMMM----- Recipe via Meal-Master (tm) v7.07
Title: Chicken Deviled Eggs
Categories: Chicken, Eggs, Appetizers
Servings: 6
6 Hard cooked eggs
1/2 c Finely chopped cooked
-chicken
3 tb Mayonnaise
1 tb Grated onion
1 ts Dijon mustard
1/2 ts Dry mustard
3/4 ts Hot pepper sauce, to taste
1 tb Minced parsely
Paprika, for garnish
1. Cut eggs lengthwise in half. Remove yolks & place in a small bowl.
2. Marsh yolks w/ a fork. Add chicken, mayonnaise, onion, Dijon mustard,
dry mustard, hot sauce & parsely. Blend well. Stuff egg whites w/ yolk
mixture. Sprinkle tops w/ paprika to garnish. Cover & refrigerate until
serving time.
MMMMM
MMMMM----- Recipe via Meal-Master (tm) v7.07
Title: Chicken Dumplings with Orange Dipping Sauce
Categories: Chicken, Dips
Servings: 6
2 c Shredded Nappa cabbage
1/4 c Minced shiitake mushrooms
1/2 lb Ground chicken
1 Green onion, minced
1 ts Ginger root, minced
3 tb Water
1/2 ts Salt
30 Round wonton wrappers-3 1/2"
Nonstick cooking spray
1 1/4 c Chicken broth
1/3 c Orange marmalade
3 tb Rice vinegar
In nonstick skiller, over medium-high heat, saute cabbage and mushrooms for
2 mintues, cool. Stir in ground chicken, green onion, ginger, water and
salt. Place 1 tsp filling on each wrapper. Moisten edges with water and
join over filling.
(Note: Make dumplings in advance. Cover with damp cloth and plastic wrap
and chill until cooking time.)
With cooking spray, grease skillet. Over medium heat, brown dumplings,
half at a time, 6 minutes. Turn. Over medium-high heat, add 1/2 cup
broth. Cover and cook 3 minutes, until broth evaporates.
For sauce, blend marmalade, vinegar and remaining broth.
6 servings - about 1 cup sauce
Per serving, 205 calories, 13 g protein, 34 g carbohydrate, 2 g fat, 31 mg
cholesterol, 388 mg sodium.
From McCall's, July 1991 - Grandma Sheila (Exner)
MMMMM
MMMMM----- Recipe via Meal-Master (tm) v7.07
Title: Chicken Fondue in Ginger Broth
Categories: Chicken, Appetizers
Servings: 6
4 c Of chicken stock
2/3 c White wine or 1/4 cup (50
-ml) cider of 150 ml of rice
-vinegar
2 Lemon slices
2 lg Cloves garlic, minced
2 tb Minced gingerroot
2 ts Granulated sugar
* Chicken and Vegetable
-Tray:
1 lb Boneless, skinless chicken
-breasts
1/2 bn Broccoli
1 sm Yellow summer squash or
-zucchini
2 c Torn Swiss chard or romaine
-lettuce
1 Sweet recd pepper or green
-pepper
1/4 lb Mushrooms
Hot Chili Sauce (recipe
-follows)
Garlic Sauce (recipe
-follows)
* Fondu Cooking Stock: Directions: Fondue Cooking Stock: In fondue pot,
electric skillet or electric wok, combine chicken stock, white wine, lemon
slices, garlic, ginger and sugar. Just before serving, heat to simmer.
Chicken and Vegetable Tray: Cut chicken into 3/4 inch pieces; place on
serving platter. Cut broccoli, summer squash, Swiss chard and sweet pepper
into bite-sized pieces; arrange along with mushrooms on a separate platter.
Using long fondue forks, spear chicken or vegetables; dip into simmering
fondue broth to cook. Cook chicken pieces until no longer pink inside, and
vegetables until tender-crisp. Serve with Hot Chilli Sauce and Garlic
Sauce for dipping.
Garlic Sauce:
(For a variation, substitute chopped fresh basil or coriander to taste for
the garlic and reduce the parsley to 1 tbsp.)
* 1/2 cup light sour cream or low-fat yogurt or a mixture of both. * 2
cloves garlic, minced. * 1/4 cup of chopped fresh parsley.
In a small bowl combine sour cream, garlic and parsley.
Hot Chili Sauce:
* 1/3 cup water * 2 tbsp. lemon juice or lime juice * 1 tbsp low-sodium soy
sauce * 1 tsp granulated sugar * 1/4 tsp hot pepper flakes
In a small bowl, combine water, lemon or lime juice, soy sauce, sugar and
hot pepper flakes.
MMMMM
MMMMM----- Recipe via Meal-Master (tm) v7.07
Title: Chicken Fritters
Categories: Poultry, Appetizers
Servings: 6
20 -minutes preparation time
10 -minutes cooking time
MMMMM---------------------------INGREDIENTS--------------------------------
2 c Chicken; finely chopped
-cooked
1 ts Salt
2 ts Mincd fresh parsley
1 tb Lemon juice
1 1/4 c Flour
2 ts Baking powder
1 Egg; beaten
2/3 c Milk
Oil; for frying
MMMMM--------------------------HONEY MUSTARD-------------------------------
1 c Dry mustard
1 c White wine vinegar
2 Egg; beaten
3/4 c Honey
1/4 ts Salt
1. In a large bowl, toss chicken with salt, parsley, and lemon juice. Set
aside for 15 minutes. In another large bowl, combine flour, baking powder,
egg, and milk. Stir to blend well.
2. Add flour mixture to chicken and mix well.
3. In a large frying pan, heat 1 inch of oil to 375F. Drop batter by
tablespoons into hot oil and fry in batches without crowding for 2 minutes,
until golden brown. Drain on paper towels and serve with honey mustard for
dipping.
Honey mustard directions
1. Combine mustard and vinegar in a small bowl and set aside for 30
minutes or overnight.
2. In a double boiler over medium heat, stir together mustard-vinegar
mixture, eggs, honey, and salt. Cook about 20 minutes until thickened,
stirring often.
From: 365 Ways to Cook Chicken
MMMMM
MMMMM----- Recipe via Meal-Master (tm) v7.07
Title: Chicken Liver and Anchovy Savory
Categories: Chicken, Appetizers
Servings: 3
4 tb Butter
6 Chicken livers
1/2 ts Pepper
2 Anchovy fillets
1/2 c Stock
3 sl Buttered toast (edged,
-trimmed and cut in 1/2)
2 tb Bread crumbs
2 tb Gratd Parmesan cheese
Melt butter in skillet. Saute chicken livers, chop the livers with pepper
and anchovy fillets until well blended. Return mixture to skillet and add
stock. Cook over medium heat 5 minutes, stirring frequently. Place mixture
on toast. Sprinkle bread crumbs and cheese. Place under broiler for 1
minute to brown. Serves 3. Anita Douglas
From: Paul Kimball Cooking Capers Shared By: Pat Stockett
MMMMM
MMMMM----- Recipe via Meal-Master (tm) v7.07
Title: Chicken Liver Pate
Categories: Appetizers, Poultry
Servings: 8
10 -minutes preparation time
10 -minutes cooking time
3 -hours chill time
MMMMM---------------------------INGREDIENTS--------------------------------
6 tb Butter
2 md Onions; finely chopped
1 Garlic clove; crushed
1 lb Chicken livers, trimmed
-halved
1/2 ts Salt
1/4 ts Thyme
1/4 ts Tarragon
1/8 ts Pepper; freshly ground
2 tb Cognac; or brandy
1. In a large frying pan, melt 2 T of the butter over moderately low heat.
Add onions and cook until onion i ssoft, about 5 minutes. Add garlic and
cook for 1 minute longer. Transfer to a food processor or blender.
2. Melt remaining 4 T of butter in the same pan. Add livers and saute
over medium-high heat, tossing, until browned outside but still rosy
inside, 3 to 5 mintues. Sprinkle withk salt, thyme, tarragon, pepper, and
Cognac. Cook, scraping up any browned bits from the bottom of the pan, for
1 minute. Scrap liver and pan juices into food processor. Puree until
smooth. Scrape into a serving bowl or crock. Let cool to room temperater.
Cover and refrigerate until cool, several hours or overnight.
From: 365 Ways to Cook Chicken.
MMMMM
MMMMM----- Recipe via Meal-Master (tm) v7.07
Title: Chicken Pate
Categories: Appetizers, Chicken, Cheese
Servings: 6
1 1/2 c Minced Chicken Breast
8 oz Neufchatel Cheese, Softened
3 tb Chopped Onion
2 tb Dry Sherry
2 tb Mayonnaise (Diet)
2 ts Lemon Juice
1/4 ts Hot Sauce
1/8 ts Ground Nutmeg
1 ds Paprika
Combine chicken (which has been finely chopped), Neufchatel, onion, sherry,
mayonnaise, lemon juice, hot sauce, and nutmeg in container of electric
blender; process until smooth. Transfer mixture to a 2 cup mold coated with
cooking spray (Pam). Cover, and chill overnight. Unmold onto a serving
plate. Sprinkle with paprika. Garnish with parsley sprigs, if desired.
Serve with Melba toast rounds or unsalted crackers. Yield: 1 3/4 cups (28
calories per Tablespoon.) PER SERVING (1 T): 28 calories, 2.8 g fat, .3 g
carbohydrates, 0 g fiber, 10 g cholesterol, 30 mg sodium, 27 mg potassium.
MMMMM
MMMMM----- Recipe via Meal-Master (tm) v7.07
Title: Chicken Puffs
Categories: Dips, Appetizers, Chicken, Cheese
Servings: 4
2 tb Butter
1/4 c Flour
1 Egg
1/4 c Swiss Chesse (Shredded)
2 c Chicken (Cooked, Fine Chop)
1/4 c Celery (Finely Chopped)
2 tb Pimento (Chopped)
2 tb 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 400°F for 20 minutes. Remove
from oven; cool and split. Combine remaining ingredients, 1/2 t salt and
dash of pepper. Fill each puff with 2 teaspoons.
MMMMM
MMMMM----- Recipe via Meal-Master (tm) v7.07
Title: Chicken Puffs Amandine
Categories: Appetizers, Chicken
Servings: 6
1/2 c Canned chicken broth
1/4 ts Almond extract
1 cn Devil chicken spread
3 tb Diced toasted almond
-optional
2 Eggs
1/8 ts Salt
1/2 c Sifted flour
1/4 c Butter
Heat oven to 450 degrees. Bring broth to boil over moderate heat. Add
butter and salt. Stir until butter melts. Reduce heat. Add flour all at
once. Stir vigorously until mixture can be formed into a ball. Remove from
heat and add eggs, one at a time, beating thoroughly after each one.
Continue beating until smooth and shiny. Stir in chicken spread, almonds
and extract. BLend well. Drop by small teaspoonfuls onto greased cookies
sheets and bake 10-12 minutes until golden. Can be made ahead and reheated
at 350 degrees for 5-7 minutes. Serve warm.
MMMMM
MMMMM----- Recipe via Meal-Master (tm) v7.07
Title: Chicken-Cheese Canapes
Categories: Chicken, Appetizers
Servings: 6
2 c Chopped cooked chicken
3/4 c Mayonnaise
2 Scallions, minced
1/2 ts Dried basil
1/4 ts Dried thyme
1/4 ts Freshly ground pepper
1/2 c Grated Swiss cheese
1/2 c Grated Parmesan cheese
4 English muffins, split
1. Preheat oven to 350°. In a medium size bowl, combine chicken, mayonnaise
& scallions. Blend in basil, thyme & pepper. Add Swiss cheese & 2 tbsp. of
the Parmesan; blend well.
2. Spread chicken mixture over English muffin 1/2's, dividing evenly.
Sprinkle w/ remaining Parmesan cheese. Arange on a foil lined baking sheet
& bake about 10 minutes until browned on top.
3. Cut muffins into 1/4's & serve hot.
MMMMM
MMMMM----- Recipe via Meal-Master (tm) v7.07
Title: Chili and Corn Relish
Categories: Dips
Servings: 1
2 Anaheim and yellow chili
-peppers
1/3 c Canned corn, drained
1/3 c Chopped red onion
1/8 ts Ground coriander
1 ts Lime juice
If you like an assertive chili-based relish, try this flavorful one on
nearly any white-fleshed fish (whole, steaks or fillets). Like it hotter?
Add some more chilies!
Grill chilies 4 to 5 inches from hot coals until soft and the skin
ruptures. Let cool slightly; rub skin off. Seed and cut into a coarse
dice. Add remaining ingredients and let sit while fish cooks. May be made
the day before. Serve cold or at room temperature.
Makes 1 cup.
Per Tbsp: 8 cal./.3 g prot./2 g carbo./0 g sat./0 g mono./0 g poly./0 g
om-3/0 mg chol./63 mg sdm.
MMMMM
MMMMM----- Recipe via Meal-Master (tm) v7.07
Title: Chili Cheese Cornsticks
Categories: Appetizers
Servings: 6
1 1/4 c Yellow cornmeal
1 lg Egg
1/2 c Flour
1 c Milk
2 tb Sugar
1/2 c Shredded Cheddar
1 tb Baking powder
2 tb Chopped green chilies
Beat egg, milk and 1/4 c. vegetable oil. Add dry ingredi- ents, stirring
only to mix. Toss in cheese and chilies. Bake in greased pans at 425
degrees for 15 minutes.
MMMMM
MMMMM----- Recipe via Meal-Master (tm) v7.07
Title: Chili Cheese Roll
Categories: Appetizers, Cheese
Servings: 14
1 8 oz package American
-cheese, grated
1 3 oz package cream cheese
1/8 ts Garlic powder
1/4 c Chopped pecans
2 tb Chili powder
** %%%%% CHILI CHEESE ROLL %%%%% **
Have cheese at room temperature; mix both until well blended. Stir in
garlic powder and pecans. Form into a roll about 10 inches long. Spread the
chili powder on waxed paper and coat the outside of cheese with the chili
powder by rolling over the waxed paper. Chill. Slice and serve with
crackers or Melba toast. Makes forty 1/4 inch thick slices.
Origin: Spices of the World Cookbook, by McCormicks Sent by: Sharon
Stevens.
MMMMM
MMMMM----- Recipe via Meal-Master (tm) v7.07
Title: Chili Con Carrot
Categories: Appetizers, Dips
Servings: 6
1/2 c Carrot, Diced
2 c Sour Cream
1/2 c Yellow Onion, Diced
1 ts Cumin, Ground
2 ts Dried Parsley, Crushed *
1 tb Dijon Mustard
1 tb Chili Powder
* 2 T of fresh parsley can be used in place of the dried.
~-------------------------------------------------------------------------
Combine all of the ingredients, blending thoroughly. Cover and chill.
Makes about 3 cups of dip SUGGESTED DIPPERS: Brussels Sprouts, Salami,
Cocktail Rye Bread
MMMMM
MMMMM----- Recipe via Meal-Master (tm) v7.07
Title: Chili Con Queso
Categories: Appetizers, Microwave, Cheese
Servings: 2
1/4 c Chopped Onion
1 ts Butter Or Margarine
1/2 c American Cheese Spread
1 md Tomato *
2 tb Chili Peppers **
Dash Hot Pepper Sauce
Tortilla Or Corn Chips
* Tomato should be peeled, seeded, and chopped. ** Chili Peppers should be
canned, diced, green chili peppers.
~-------------------------------------------------------------------------
In a small nonmetal bowl micro-cook the chopped onion and butter or
margarine, uncovered, on 100% power for 1 1/2 to 2 minutes or till the
onion is tender but not brown. Stir in the American cheese spread.
Micro-cook, uncovered, on 100% power for 2 to 3 minutes or till the cheese
spread is melted, stirring occasionally. Stir in chopped tomato, green
chili peppers, and bottled hot pepper sauce, if desired. Micro-cook the
cheese mixture, uncovered, on 100% power for 30 seconds to 1 minute more or
till the cheese mixture is heated through. Serve immediately with tortilla
or corn chips. Makes about 1 cup of dip.
MMMMM
MMMMM----- Recipe via Meal-Master (tm) v7.07
Title: Chilied Red Bean Dip
Categories: Appetizers, Dips, Beans
Servings: 6
2 tb Corn oil
1 Garlic clove, crushed
1 Onion, finely chopped
1 Fresh green chili, seeded,
-finely chopped
1 ts Hot chili powder
1 cn Red kidney beans (15 oz)
1/2 c Shredded Cheddar cheese
Salt to taste
Thin slivers fresh red and
-green chilies
Fresh parsley sprig (opt)
Tortilla chips
Heat oil in a skillet. Add garlic, onion, green chili and chili powder and
cook gently 4 minutes.
Drain kidney beans, reserving juice. Reserve 3 tablespoons beans; process
remainder in a blender or food processor to a puree. Add to onion mixture
and stir in 2 tablespoons of reserved bean liquid; mix well.
Stir in reserved beans and cheese. Cook gently about 2 minutes, stirring
until cheese melts. Add salt and mix well. If mixture becomes too thick,
add a little more reserved bean liquid. Spoon into a serving dish and
garnish with chilies and parsley sprig, if desired. Serve warm with
tortilla chips.
MMMMM
MMMMM----- Recipe via Meal-Master (tm) v7.07
Title: Chinese Laundry Cafe's Feta and Garlic Pate
Categories: Appetizers
Servings: 1
2 Garlic cloves; minced
4 Anchovy fillets; minced
6 tb Butter; softened
10 oz Cream cheese; 300 g.
6 oz Feta cheese; 175 g.
1/4 c Sour cream
1 tb Chives, fresh; chopped -OR-
1 tb -Green onions
Tabasco sauce; few drops
1 pn -Pepper; freshly ground
"This funky little cafe is a regular hangout for Queen's university
students. Lucky students." this recipe comes from the owner, Ann Marie
Rousseau. Combine all ingredients in food processor until very smooth and
creamy. Spread on crackers, bread or bagels. Also terrific in sandwiches.
MAKES: 2 CUPS SOURCE: Bonnie Stern's "Quick Cuisine"column in the Toronto
Star posted by Anne MacLellan
MMMMM
MMMMM----- Recipe via Meal-Master (tm) v7.07
Title: Chinese Style Spareribs
Categories: Appetizers, Pork
Servings: 12
1/2 c Butter Or Margarine
1 md Clove Garlic *
1 Envelope Soup Mix **
16 oz Tomato Puree
1/2 c Brown Sugar
1/4 c Imported Soy Sauce ***
1/4 c White Vinegar
1/4 c Chili Sauce
5 lb Spareribs ****
* Garlic Clove should be finely chopped. ** You can use the following **
You can use the French Onion or Regular Onion soup mixes in this recipe.
*** For best taste use the imported soy sauce. **** Country style spareribs
can be used, but baby back ribs are the best.
~-------------------------------------------------------------------------
Preheat oven to 375°F. In large saucepan, melt butter and cook garlic with
onion recipe soup mix over medium heat until garlic is golden. Stir in
tomato puree, sugar, soy sauce, vinegar and chili sauce. Bring to a boil,
then simmer, stirring occasionally, 15 minutes. Meanwhile, in a large
aluminium foil-lined baking pan or broiler rack, arrange spareribs, meaty
side up, and bake 20 minutes. Brush spareribs generously with sauce, then
continue baking, meaty side up, brushing occasionally with remaining sauce,
50 minutes, or until spareribs are done. Makes 6 main servings.
MMMMM
MMMMM----- Recipe via Meal-Master (tm) v7.07
Title: Chorizo & Rice Wrapped in Cabbage Leaves
Categories: Pork, Appetizers
Servings: 8
1/3 c Rice, uncooked (not
Converted)
1 c Water
1/4 ts Salt
4 Cabbage leaves, large
1/4 lb Chorizo, dry or pepperoni
1 Onions, green, (bunch)
1 Cucumber, medium
3 tb Oil, olive
1 tb Parsley, minced
1 ts Garlic, minced
1/4 ts Pepper sauce, hot
Salt
In saucepan, combine rice, water and salt. Bring to boil, cover and simmer
30 minutes. Turn off heat and let sit 10 minutes. Uncover and cool
slightly. (Rice will be sticky). Cut chorizo and cucumber into long,
1/4-inch wide by 6-inch long matchsticks. Cut green onions into 6-inch
lenghts. Bring large pot of water to boil; add cabbage leaves. Cook 30
seconds or until leaves are softened. rinse in cold wter; drain on paper
towels. trim each cabbage leaf to a 5X6-inch rectangle.
Spoon 1/4 cup rice along the 6-inch length of each cabbage leaf, not far
from edge. Arrange 4 rows of chorizo sticks (using extra pieces, if
necessary, to make them 6-inch long), 2 green onion pieces and 1 cucumber
stick over rice, and gently press into rice. Roll up cabbage leaf tightly,
brushing ends with oil to seal. Gently squeeze roll so that filling holds
together. Cut each roll into 1-inch pieces. Arrange pieces cut-side down
on serving dish. In small bowl, combine oil, parsley, garlic, hot pepper
sauce and salt to taste. Spoon over chorizo rollsa dn serve at room
temperature.
MMMMM
MMMMM----- Recipe via Meal-Master (tm) v7.07
Title: Christmas Crab Quesadillas
Categories: Seafood, Appetizers
Servings: 8
1/4 lb Butter or margarine,
Divided
1 Whole shallot (or 2 or 3
Green onion), finely
Minced
1 ts Chopped fresh chives
1/2 lb Lump crab meat, picked over
To remove shells
2 tb Sour cream
1 ts Chopped fresh dill
Salt, to taste
Hot pepper flakes, to taste
6 10-inch flour tortillas at
Room temperature
3/4 c Grated Monteray Jack cheese
MMMMM----------------------------GARNISHES---------------------------------
1/2 c (each) finely chopped red
And green bell peppers
Radicchio leaves, 3 per
Plate
Salsa
Quacamole
Sour cream
Preheat the oven to 375F.
Reserve 2 tablespoons of the butter. Place the remaining butter in a
sauce pan and melt over low heat. Add the shallots and chives. Saute
until translucent. Remove from the heat and add the crab, sour cream,
dill, salt and hot pepper flakes. Mix well.
Spread the crab mixture on one half of each tortilla. Top with a
sprinkling of the grated chese. Fold the tortillas in half and place them
on a baking sheet. Brush the tops of the tortillas with the reserved
butter.
Bake in the preheated oven for about 5 minutes or until the tops are
golden brown. Let rest for 5 minutes before cutting into quarters.
Place 3 small radicchio leaves on each plate. Fill one with sour cream,
one with quacamole, and one with salsa. Place three triangles of
quesadilla on each plate. Sprinkle with a confetti of chopped green and
red bell peppers.
Serves 8.
[The Baltimore Sun; Dec 11, 1991] Posted by Fred Peters.
MMMMM
MMMMM----- Recipe via Meal-Master (tm) v7.07
Title: Chunky Chopped Chicken Liver
Categories: Chicken, Appetizers
Servings: 8
2 lb Chicken liver
4 lb Onions (3 giant); sliced and
-quartered
2 Cloves garlic; minced
3 tb Butter
6 tb Vegetable oil
1/4 c Water
4 Eggs; boiled
Saut onions on a medium heat with garlic, 2 tb oil, 2 tb butter and water
until browned. Remove and set aside.
Saut chicken livers with 4 tb oil, 1 tb butter and some of the onions until
browned. Livers should be rare and not overcooked.
In a mixing bowl mash cooked livers and eggs into small chunks. Add onions
and mix together adding small amount of oil if needed. Salt to taste and
serve.
Source: Eric Maurer, family secret
MMMMM
MMMMM----- Recipe via Meal-Master (tm) v7.07
Title: Chunky Kidney Bean Dip
Categories: Appetizers, Dips, Beans
Servings: 2
1 1/2 c Kidney Beans, Cooked
1/4 c Sour Cream
1 ts Lemon Juice
1 ts Hot Sauce
1 tb Cumin, Ground
1 tb Coriander, Ground
Mash the beans by hand, using a fork or the back of a wooden spoon. Blend
in the sour cream, mixing until smooth. Add all the other ingredients and
blend well. Cover and chill. Makes about 1 3/4 cups of dip. SUGGESTED
DIPPERS: Polish Sausage, Celery, Corn Crackers
MMMMM
MMMMM----- Recipe via Meal-Master (tm) v7.07
Title: Chutney Cheese Toasts
Categories: Appetizers
Servings: 6
1 ts Butter
4 Rashers bacon, cut in half,
-rind removed
1 Onion, sliced
1 Tomato thinly sliced
4 sl Cheese
4 Pieces toast, buttered 1
-side and spread with fruit
-chutney
1. melt butter, add next two ingredients, saute until onion is tender and
bacon is golden.
2. drain well. arrange tomato over toast, top with bacon and onion and
slice of cheese.
3. place under hot grill until cheese has melted and becomes golden brown.
serve hot.
MMMMM
MMMMM----- Recipe via Meal-Master (tm) v7.07
Title: Cindy Black's Garlic Mousse
Categories: Appetizers
Servings: 6
4 Heads garlic
1 tb Olive oil
2 c Whipping cream
Salt
White pepper to taste
2 tb Chives, chopped (optional)
Rub garlic heads with olive oil. Wrap individually in aluminum foil and
roast in 375 degree oven for about 45 minutes.
Remove roasted garlic from oven and squeeze the cooked garlic from from
each clove. Puree softened cloves in food processor.
Whip cream until soft peaks form. Fold whipped cream into garlic puree.
Season to taste with salt and white pepper. Add chives if desired.
Recipe from Cindy Black's Restaurant, La Jolla, California
MMMMM
MMMMM----- Recipe via Meal-Master (tm) v7.07
Title: Clam and Olive Dip
Categories: Dips
Servings: 6
1 cn Black olives, drained
1 cn Chopped or minced clams,
-drained
1 pt Sour cream
Salt
Powdered garlic
Cayenne pepper
Open can of olives. Eat a handful, just to make sure. Eat a few more. As
long as you leave at least half the can, you've got enough. Chop them up.
Add the chopped olives to the rest of the ingredients, stir, and chill for
2 hours before serving.
Quantities on the spices are left to you.
Btw, if you have never tried cream cheese and chopped olive sandwiches, let
me recommend them. Soften a package of cream cheese, add small can chopped
olives and a teaspoon or so of lemon juice. Stir well and spread. Gutsy
eaters add turkey.
MMMMM
MMMMM----- Recipe via Meal-Master (tm) v7.07
Title: Clam Stuffed Mushroom Caps
Categories: Appetizers
Servings: 6
1/2 c Butter
2 lb Mushrooms, 1-1/2" to 2" in
-diameter
1 c Minced clams, with liquid
1 Clove garlic, minced
1/2 c Dried bread crumbs
1/3 c Parsley, chopped
3/4 ts Salt
1/4 ts Ground black pepper
Lemon juice
Melt butter in sauce pan. Remove and dice mushrooms stems. Dip caps in
butter and place, rounded side down, on a rack on a cookie sheet. Drain
clams and reserve liquid. In melted butter, saute mushrooms stems and
garlic. Add clam liquid and simmer until mushroom stems are tender. Remove
from heat and stir in remaining ingredients. Spoon mixture into mushroom
caps. Broil about 6 " from heat for about 8 minutes, until mushrooms are
tender and tops are lightly browned. Sprinkle a few drops of lemon juice
on each and serve hot.
From: The Clam Lovers Cook Book Shared By: Pat Stockett
MMMMM
MMMMM----- Recipe via Meal-Master (tm) v7.07
Title: Clams Casino
Categories: Seafood, Appetizers
Servings: 6
24 Cherrystone clams
1 lg Garlic clove, minced
4 tb Green pepper, chopped
8 tb Butter
1 tb Lemon juice
6 tb Seasoned bread crumbs
Preheat oven to 450f. Open clams and discard top shell. Place clams in a
shallow baking pan. In a saucepan, melt 4 Tbsp. butter and saute the garlic
and green pepper for 2 - 3 minutes. Add remaining butter, lemon juice, and
bread crumbs, mixing thoroughly. Place 1 teas. of mixture on top of each
clam and bake for 10 minutes.
MMMMM
MMMMM----- Recipe via Meal-Master (tm) v7.07
Title: Classic Cream Cheese-Salsa Spread
Categories: Dips, Condiments
Servings: 1
1 pk Regular or light cream
-cheese (8 oz)
Pace Thick & Chunky Salsa
Chopped fresh cilantro (opt)
Place cream cheese on rimmed plate; let stand at room temperature about 30
minutes to soften. Pour Pace Thick & Chunky Salsa over and around cream
cheese. Garnish with cilantro, if desired. Serve with vegetable dippers,
crackers or chips.
MMMMM
MMMMM----- Recipe via Meal-Master (tm) v7.07
Title: Classic Pace Con Queso Dip
Categories: Dips
Servings: 1
8 oz Pace Picante Sauce
-OR
8 oz Pace Thick & Chunky Salsa
1 lb Velveeta cheese food, cubed
In a saucepan or microwave-safe bowl, combine Pace and Velveeta cheese
food. Cook over low heat 10 minutes or microwave at HIGH 5 minutes - just
until cheese is melted, stirring occasionally. Surround with chips or
Christmas-colored red and green pepper rings or strips and, if you're so
inclined, sprinkle the dip with chopped fresh cilantro for flavor and color
contrast.
MMMMM
MMMMM----- Recipe via Meal-Master (tm) v7.07
Title: Classy Mustard Garlic Mayonnaise Dip
Categories: Appetizers, Dips
Servings: 4
1 ts Dijon Mustard
1/2 ts Garlic Powder
1 c Mayonnaise
1 ts Capers
1 ts Fresh Tarragon, Chopped, OR
1 ts Dried Tarragon, Crushed
1 ts Fresh Parsley, Chopped, OR
1 ts Dried Parsley, Crushed
Blend all of the ingredients, together until smooth. Cover and chill.
Makes about 1 1/4 cups of dip. SUGGESTED DIPPERS: Shrimp, Crabmeat, Duck,
Brussels Sprouts, Jimcama, Radishes.
MMMMM
MMMMM----- Recipe via Meal-Master (tm) v7.07
Title: Cocktail Crab Dip
Categories: Appetizers, Dips, Seafood, Cheese
Servings: 4
3/4 c Catsup
1/8 ts Hot Sauce
1/2 c Crabmeat, Flaked, OR
6 oz Crabmeat, Flaked, Drain Well
1 c Cream Cheese, Softened
1/8 ts Salt
2 tb Prepared Horseradish
3 tb White Onion, Diced
Combine the catsup, horseradish and hot sauce. Remove any remaining
filament from the crabmeat. Add the crabmeat to the catsup mixture and
continue to blend. Add all other ingredients and blend till smooth. Serve
at room temperature. Makes about 2 1/2 cups of dip. SUGGESTED DIPPERS:
Salty Potato Chips, Potato Skins, Green Bell Peppers, Turnips.
MMMMM
MMMMM----- Recipe via Meal-Master (tm) v7.07
Title: Cocktail Crisps
Categories: Appetizers, Entertain, Cheese, Syd's book
Servings: 1
1/4 lb Butter
1 c Flour
1 c Grated Cheddar Cheese
1 c Rice Krispies
Blend the first three ingredients well. Add the Rice Krispies. Roll into
small balls, about 1/2 teaspoon. Flatten balls out on cookie sheet. Bake
in a 350°F oven for 12 to 15 minutes. Cayenne pepper may be added along
with the first three ingredients for added zest. From: Syd's Cookbook.
MMMMM
MMMMM----- Recipe via Meal-Master (tm) v7.07
Title: Cocktail Crunch
Categories: Appetizers
Servings: 1
3 oz Rye flakes
3 oz Jumbo oat flakes
3 oz Barley flakes
3 oz Wheat flakes
3 oz Peanut kernals *see note
2 oz Flaked almonds
2 oz Sunflower seeds
1 ts (heaped) coriander seeds
1 ts (heaped) cumin seeds
1 tb Garam marsala
1 ts Tumeric
3 tb Sesame oil
3 tb Peanut oil
1 tb Soy sauce
5 tb Water
*Note: Peanuts should not be salted or dry roast.
Crush the coriander and cumin - lightly. Mix them with the nuts and seeds
on two baking trays. Set the oven to 375 F (190 C) gas mark 5 and put the
baking trays into the oven while it heats up. Meanwhile measure the flaked
grains and mix them together in a large bowl. Put into a cup the garam
marsala, tumeric, a good grinding of black pepper, a scrunch of sea salt,
the soy, both sorts of oil and the water.
When the oven has reached the required temperature, stir the nut and seed
mixture with the flaked grains. Beat the spicy oil-and-water mixture with
a fork to emulsify it, pour it on to the dry ingredients and stir for 2
minutes. Spread the mixture out on to the baking trays and bake for 40
minutes until golden. Swap the positions of the trays in the oven at least
once during this time and stir the mixture occasionally to encourage even
cooking. Let the mixture become cold and crunchy before storing in an
airtight jar. It keeps well for about a month. Makes enough to fill one
jar.
Source: Philippa Davenport in "Country Living" (British), February 1988.
Typed by Karen Mintzias
MMMMM
MMMMM----- Recipe via Meal-Master (tm) v7.07
Title: Cocktail Kebabs
Categories: Appetizers, Seafood
Servings: 8
8 lg Shrimp, cooked
2 Green onions, trimmed
1/2 Red bell pepper, seeded, cut
-in thin strips and
-decorative shapes
8 sm Ripe or green olives
1 Garlic clove, crushed
2 tb Lemon juice
2 tb Olive oil
1 ts Sugar
1 ts Coarsely ground mustard
1/4 ts Creamed horseradish
Remove heads and body shells from shrimp but leave on tail shells.
Devein shrimp by removing black spinal cord. Cut each green onion in 4
daisies. Put shrimp, green onions, bell pepper and olives in a bowl. Mix
garlic, lemon juice, olive oil, sugar, mustard and horseradish.
Pour over shrimp mixture, cover and marinate at least 2 hours, stirring
occasionally. Remove ingredients from marinade and thread equally on 8
wooden picks. Drain on paper towels.
VARIATION: Add small slices avacado to shrimp mixture.
MMMMM
MMMMM----- Recipe via Meal-Master (tm) v7.07
Title: Coconut Beer Batter Shrimp
Categories: Seafood, Appetizers
Servings: 6
2 Eggs
1 3/4 c All-purpose flour
3/4 c Beer (6 oz.)
1 tb Baking powder
4 Dozen medium shrimp, peeled
-and deveined (leave tails
-on),
About two pounds.
3 c Grated coconut, about 6 oz.
Seasoning mix: Cayenne pepper 1Tbls. Salt 2 1/4tsps. Sweet paprika 1
1/2tsps. Black pepper 1 1/2tsps. Garlic powder 1 1/4tsps. Onion powder
3/4tsps. Dried thyme 3/4tsps. Dried oragano 3/4tsps.
_____________________________________________ Vegetable oil for deep
frying. ** Thoroughly combine the ingredients for the seasoning mix in a
small bowl and set aside.
Mix 1 1/4 cups of the flour, 2 tsps. of the seasoning mix, baking powder,
eggs, and beer together in a bowl, breaking up all lumps until it is
smooth.
Combine the remaining flour with 1 1/2 tsps. of the seasoning mix and set
aside. Place the coconut in a separate bowl.
Sprinkle both sides of the shrimps with the remaining seasoning mix. Then
Hold shrimp by the tail, dredge in the flour mixture, shake off excess, dip
each in batter and allow excess to drip off. Coat each shrimp with the
coconut and place the shrimp on a baking sheet.
Heat deep fryer to 350 degrees. Drop each shrimp into the hot oil and cook
until golden brown, about 1/2 to 1 minute on each side. Do not crowd the
fryer!
Drain on paper towels and serve immediately, as is, or with a dipping sauce
or fruit preserve. (Six main dish or twelve appetizer servings.)
MMMMM
MMMMM----- Recipe via Meal-Master (tm) v7.07
Title: Codfish Balls
Categories: Seafood, Appetizers
Servings: 4
2 c Cod, cooked and flaked
1 Egg, beaten
1 ds Pepper
1 tb Butter, melted
1 1/2 c Potatoes, mashed
1/2 ts Salt
1/2 tb Onion juice
Hot deep Canola oil
Mix cod, egg, pepper, butter, potatoes, salt and onion juice. Beat until
smooth. Shape lightly into small balls and deep fry in hot oil until golden
brown, approximately 1 minute. Drain on paper towels and serve with lemon
slices and cocktail sauce, if desired. Serves 4 as a Main dish. Serves 8 to
10 as an Appetizer. Preparation time: 10 to 15 minutes. Cooking time:
Approximately 1 minute. "101 Simple Seafood Recipes" by Pam & Bill Collins
MMMMM
MMMMM----- Recipe via Meal-Master (tm) v7.07
Title: Cold Clam Dip
Categories: Dips, Appetizers, Seafood, Cheese
Servings: 4
10 oz Clams
6 oz Philadelphia Cream Cheese
1 ts Lemon Juice
1/2 ts Salt
1/8 ts Pepper
1 ts Worcestershire Sauce
1 Garlic Clove (Pressed)
Tabasco Sauce
Blend all ingredients together. Let set for 2 hours before serving. Potato
chips and all party crackers are good with this dip.
MMMMM
MMMMM----- Recipe via Meal-Master (tm) v7.07
Title: Cold Crabmeat Nacho
Categories: Appetizers, Seafood
Servings: 1
24 oz Cream cheese
2 tb Mayonnaise; the real thing
ds Tabasco
1/4 c Green onions; minced
1/4 c Celery; coarsely chopped
ds Paprika
Salt and pepper, to taste
1 cn Black olives; finely
-chopped (16 oz. can)
1/2 lb Crabmeat; flaked
1 Nacho cheese flavor doritos
The best way to prepare this recipe in a food processor, because it
chops the ingredients finely enough and blends them together for you. But
if a food processor is not handy, you can use a blender and a chef's
kniofe. It will still come out great, no matter how you do it!
First, mix the cream cheese to a pasty consistency. It has to be soft
and pliable. THen, in a large mixing bowl, whip together the cheese and
the mayonnaise until the mixture is smooth. Toss in the Tabasco at this
point and blend it in, too. Next, add the minced onions, the celery, the
seasonings, the finely chopped black olives, and the crabmeat. Just put
them all together -- it's not necessary to add them one at a time. But is
*is* necessary to blend them all *gently*. If you get rough, you'll smash
the ingredients and you'll lose the crispness.
When you're ready to serve, lay out the *whole* bag of Doritos on a
pizza pan and stuff each one, heaping on the crabmeat mixture and
sprinkling the tops with paprika. To increase the flavor, put the stuffed
chips in the refrigerator for an hour or two. Author's note: ...While
crabmeat is used in the original dish, you can also substitute chopped
shrimp or crawfish for the crabmeat, and the basic mix is also excellent
for stuffing avocados, tomatoes, celery stalks, and just about anyting your
taste dictates. Note from me: I don't care for Nacho Cheese Flavor Doritos
but instead these are great with the unsalted style chips you get with
salsa at Mexican restaurants. Source: Frank Davis Seafood Notebook
MMMMM
MMMMM----- Recipe via Meal-Master (tm) v7.07
Title: Cold Glazed Salmon
Categories: Seafood, Appetizers
Servings: 6
3/4 c Dry White Wine
8 Basil Leaves
3 Tarragon (Plus Garnish)
3 Shallots, Minced
2 Rosemary
2 Lemon Slices
3 Celery Leaves
7 lb Whole Salmon, Cleaned, Rinse
8 c Fish Aspic (See Recipe)
1 Turnip
1 Egg Yolk, Hard Cooked, Mash
1 ts Unsalted Butter
In a small saucepan, combine the wine, basil, 3 tarragon sprigs, shallots,
rosemary, lemon, and celery. Simmer the mixture for 20 minutes or until
the liquid is reduced to about 3 T. Lay the salmon on a piece of heavy
foil, twice as long as the fish. Pick up edges of foil and pour the wine
mixture over the fish. Season with salt and fold the foil to enclose it,
crimping the edges tightly to secure them. Put the salmon on a large
baking sheet or roasting pan and bake it in the middle of a preheated 375°F
oven for 50-60 minutes or until the fish just flakes. Transfer the package
to a work surface, open foil carefully, and remove the skin from the top of
the salmon below the head to the bottom of the salmon at the tail. Scrape
away any brown flesh, leaving head and tail intact. Drain liquid from the
foil, and using the foil as a guide, invert the fish onto a platter. Remove
foil and skin and prepare the other side of the salmon in the same manner.
Chill the fish, covered, overnight. Peel turnip and cut into thin slices.
Trim each slice to ressemble a flower or cut with a flower cutter. Place in
a bowl of ice water to hold until ready for use. Mash the egg yolk with the
butter and reserve at room temperature. Spoon a thin coat of cool but
liquid fish aspic over the salmon and arrange the additional tarragon
sprigs and turnip flowers decoratively on the fish. Spoon a thin coat of
liquid aspic over the whole. Transfer the yolk mixture to a pastry bag
fitted with a decorative tip. Pipe the mixture into the centers of the
flowers. Chill the salmon for at least 2 hours or up to 6 hours. Serve
surrounded with the chilled aspic, chopped. A 1964 Gourmet Magazine
Favorite.
MMMMM
MMMMM----- Recipe via Meal-Master (tm) v7.07
Title: Cold Spinach Dip
Categories: Dips, Appetizers
Servings: 4
1 pk Spinach *
1 c Water Chestnuts **
1 pk Knorr Vegetable Soup Mix
1 c Mayonnaise
8 oz Sour Cream
* Spinach should be cooked, chopped and drained. ** Water chestnuts should
be chopped and drained.
~-------------------------------------------------------------------------
Mix all ingredients and place in a sealed container. Refrigerate for 2
days. Serve on crackers.
MMMMM
MMMMM----- Recipe via Meal-Master (tm) v7.07
Title: Colorado Pate
Categories: Appetizers
Servings: 6
Jim Vorheis
1/4 lb Butter
1 lb Chicken livers
1 md Onion, chopped
3 Shallots, chopped
1/2 ts Thyme
1/2 ts Rosemary
1 Bay leaf
12 lg Fresh mushrooms, chopped
1/4 c Brandy
1/2 ts Salt
1/8 ts Pepper
In a large skillet, melt the butter. Add chicken livers, onion and
shallots. Stir over medium heat about 10 minutes. Add spices and
mushrooms. Stir frequently while cooking for 5 minutes. Discard bay leaf
and pour mixture into blender. Pour in brandy, salt and pepper. Blend 2
minutes, then pour into a 2 cup souffle dish. Chill. Garnish with parsley.
Serve with melba toast rounds.
Colorado Cache Cookbook (1978) From the collection of Jim Vorheis
MMMMM
MMMMM----- Recipe via Meal-Master (tm) v7.07
Title: Contemplating Cape Cod Clam Dip
Categories: Appetizers, Cheese, Dips, Seafood
Servings: 4
1/2 c Clams, Minced, OR
6 1/2 oz Clams, Minced, Well Drained
1 c Cream Cheese, Softened
1/8 ts Hot Sauce
1 ts Lemon Juice
1/4 ts Worcestershire Sauce
2 tb Clam Juice
1 tb Chili Sauce
1 tb Onion Juice
Blend the clams, clam juice, and cream cheese to a smooth consistency. Add
all of the other ingredients and blend well. Cover and chill. Makes about
1 3/4 cups of dip. SUGGESTED DIPPERS: Carrots, Fennel, Zucchini, Wheat
Crackers.
MMMMM
MMMMM----- Recipe via Meal-Master (tm) v7.07
Title: Continental Mushroom Caviar
Categories: Appetizers
Servings: 6
1 sm Onion, sliced and minced
2 tb Olive oil
1/2 lb Mushrooms, chopped fine
Salt and pepper
1 tb Lemon juice
Wild chives, chopped
1 tb Sour cream
Continental Mushroom Caviar
Fry the onion in the oil until soft and limp. Add mushrooms and cook until
just barely soft. Add seasoning and other ingredients. Chill well before
serving time. This is nice served with thin tomato slices or spread on
crackers. ******************** Recipe from Cooking Alaskan, page 281
MMMMM
MMMMM----- Recipe via Meal-Master (tm) v7.07
Title: Corn and Marigold Fritters
Categories: Appetizers
Servings: 4
8 oz Sweetcorn kernals
4 tb Double (heavy) cream
1 tb Flour
1/2 ts Baking powder (or soda)
Sea salt
White pepper
1 tb Marigold petals *
1 tb Sunflower oil, or more
*NOTE: Make certain that you use a pot marigold (Calendula) rather than an
African marigold (Tagetes).
This is an excellent supper dish, which children will enjoy. Serve the
fritters with a hot green vegetable or salad and brown bread and butter.
Put the sweetcorn in a bowl and pour over the cream. Sift in the flour and
baking powder (soda) and season to taste. Stir in the marigold petals.
Set a large, heavy frying pan over high heat and pour in the oil. Drop
spoonfuls of the fritter mixture into the oil and fry until golden on both
sides, turning once. Press the mixture flat with a spatula to give a lacy
effect at the edges.
Cook the fritters in bunches until all the mixture is used up, adding more
oil to the pan if necessary. Serve hot.
Source: Cooking with Flowers, by Jenny Leggatt Typed by none other than:
Karen Mintzias
MMMMM
MMMMM----- Recipe via Meal-Master (tm) v7.07
Title: Corn and Walnut Dip
Categories: Appetizers, Dips
Servings: 8
16 oz Cream Cheese, Softened
1/4 c Vegetable Oil
1/4 c Lime Juice
1 tb Red Chiles, Ground
1 tb Cumin, Ground
1/2 ts Salt
1 ds Pepper
8 3/4 oz Corn, Whole Kernel, Drained
1 c Walnuts, Chopped
1/4 c Onion, Chopped
Beat all ingredients except corn, walnuts and onion in a large bowl, with
an electric mixer on medium speed, until smooth. Stir in corn, walnuts,
and onion. Serve with tortilla chips. Makes 4 cups of dip.
MMMMM
MMMMM----- Recipe via Meal-Master (tm) v7.07
Title: Corn Fritters
Categories: Appetizers
Servings: 1
2 Eggs
1 2/3 c Corn, whole kernal style
1 1/4 c Flour, all purpose
1 ts Baking powder
1 1/2 ts Salt
Beat eggs and stir in corn. Sift flour, measure and sift again with baking
powder and salt. Combine beaten eggs and corn with flour mixture. Drop by
teaspoonfuls into deep fryer and fry until golden brown. Drain on paper
towel. Serve with butter, syrup or jelly.
MMMMM
MMMMM----- Recipe via Meal-Master (tm) v7.07
Title: Cottage Cheese Dip
Categories: Appetizers, Cheese, Dips
Servings: 4
1/4 c Cucumber, Diced
1/4 c Green Onion, Diced, Use All
1/4 c Radish, Diced
1/2 c Cottage Cheese
1/2 c Sour Cream
1/2 ts Celery Salt
1/4 ts Black Pepper
Mix the cucumber, green onion, and radishes together, then blend in the
cottage cheese and sour cream. Add the celery salt and pepper blending all
of the ingredients well. Cover and chill. Makes about 1 3/4 cups of dip.
SUGGESTED DIPPERS: Pita Bread Triangles, Potato Skins, Seafood, Turnips,
Bok Choy.
MMMMM
MMMMM----- Recipe via Meal-Master (tm) v7.07
Title: Country Club Sour Cream and Dill Dip
Categories: Appetizers, Dips
Servings: 6
3 ts Fresh dill, chopped, OR
1 ts Dried Dill, Crushed
1 ts Lemon Juice
1 c Sour Cream
1 ts Salt
1/2 ts White Pepper
2 ts White Onion, Grated
1 c Mayonnaise
Mix the dill and lemon juice together to soften the dill. Blend in all of
the other ingredients until almost smooth. Cover and chill. Makes about
2-1/4 cups of dip. SUGGESTED DIPPERS: Red Cabbage, Broccoli, Zucchini,
Tomatoes, String Beans, Cocktail Rye Bread, Seafood, Apples, Nectarines
MMMMM
MMMMM----- Recipe via Meal-Master (tm) v7.07
Title: Country Honey Mustard Dip
Categories: Dips
Servings: 1
1/2 c Salad dressing
1/2 c Sour cream
2 tb Country Dijon mustard
2 tb Honey
In small bowl combine all ingredients. Mix well and refrigerate. Makes 1
1/2 cups.
MMMMM
MMMMM----- Recipe via Meal-Master (tm) v7.07
Title: Country Pate' with Pistachios
Categories: Appetizers
Servings: 8
1 tb Butter
1/2 c Shallots; coarsely chopped
1/2 lb Pork liver; or veal liver,
1/4 ts Thyme; dry
1/2 Bay leaf; crumbled
3/4 lb Veal; lean, cut into 1-inch
1 lb Pork; lean, cut into 1-inch
1/2 lb Ham; cooked, cut into 1/2-i
1/2 c Pistachios; shelled, toaste
1/8 Allspice
1/8 ts Ground cloves
1/4 ts Ground cloves
1/4 ts Nutmeg; fresly grated
1/8 ts Ground cumin
1 pn Ground cinnamon
1 pn Cayenne pepper
1/2 c Dry white wine
1 Salt to taste if desired
1 Freshly ground pepper to tas
2 Sl Bacon; lean
Servings: 8
1. Preheat the oven to 425F. 2. Heat the butter in a heavy skillet and add
the shallots. Cook briefly, stirring. Add the liver and sprinkle with the
thyme and bay leaf. Cook about 2 minutes, stirring occasionally. 3. Put the
veal in a food processor or blender and blend it slightly finer than
store-bought hamburger. Empty the veal into a mixing bowl. 4. Put the pork
in the food processor or blender and blend it a little coarser than
store-bought hamburger. Add the pork to the veal. 5. Put the liver mixture
in the food processor or blender and blend it as finely as possible. Pour
and scrape it into the bowl with the pork and veal. Add the ham and
pistachios. Add the allspice, cloves, nutmeg, cumin, cinnamon, cayenne,
wine, salt and pepper and blend well with your fingers. To test the mixture
for seasoning, shape a small portion into a patty and cook it, turning
once, in a nonstick sillet until cook through. Taste the patty and add more
seasonings as desired. 6. Pack the mixture in a 5- or 6-cup loaf pan.
Smooth the top, rounding it slightly. Place the bacon slices on top. Cover
tightly with foil and place the pan in a heatproof baking dish. Set the
dish on the stove and pour in boiling water around the loaf pan. Bring the
water to a boil. Place the pan in the water bath in the oven and bake 45
minutes or to an internal temperature of 150F. Remove the pan from the
oven and let stand until ready to serve. 7. The pate' is excellent hot or
cold. Cut it crosswise into slices and serve. Yield: 6 to 10 servings.
Recipe from "Cuisine Rapide" by Pierre Franey and Bryan Miller.
MMMMM
MMMMM----- Recipe via Meal-Master (tm) v7.07
Title: Country Pate
Categories: Appetizers, Pork, Veal
Servings: 3
1 1/2 lb Boneless pork, ground fine
-twice
1 lb Boneless veal, ground fine
-twice
3/4 c Dry white wine
2 tb Brandy
2 tb Oil
Salt
Freshly ground black pepper
2 lg Onions, sliced thin
2 sm Cloves garlic, halved
1 lb Fresh pork fatback, sliced
-thin
1 Cornichon pickle for garnish
Servings: Makes about 3 lbs From: Sallie Krebs
DIRECTIONS: In a large bowl, combine the pork and veal. Mix the wine,
brandy and oil with salt and pepper to taste, and pour the mixture over the
meats. Scatter the onions and garlic on top. Cover the bowl tightly and
refrigerate it for at least 24 hours.
Preheat the oven to 375-F. Discard the onions, but put the garlic through a
press and knead it into the meats together with the wine mixture. Break off
a small piece of meat and fry it in a lightly oiled skillet over moderate
heat for 3 or 4 minutes, or until its juices run clear, without a trace of
pink. Taste the piece and, if you like, add more garlic, salt and pepper.
(Pork is unsafe to eat uncooked; do not taste the meats raw.)
Slightly overlapping the slices, line the bottom and sides of a 2-quart
terrine mold or a 7 1/2 x 3 1/2 x 2 1/2 inch loaf pan with the fatback.
Pack the meat mixture into the mold, and arrange the remaining slices of
fatback on top of it. Fit foil over the mold, or cover the meat mixture
with foil and a lid. To let steam escape, pierce a hole in the foil with a
skewer. If you are using a lid, insert the skewer through its hole to
puncture the foil.
Set the mold on a rack in a large pan or dish. Place them all in the oven,
and pour enough almost-boiling water into the pan to cover 2/3 of the mold.
Bake for 2 hours or until the pate shrinks slightly from the sides of the
mold and the surrounding fat and juices are a clear yellowish white with no
traces of pink. Or insert a meat thermometer; it should register 160-F when
the pate is done.
Take the pate from the oven, but leave the foil in place. Set the pate on a
rack to cool to room temperature. Then put another pan with a heavy can or
weights inside it, or even a brick, on top of the pate to compact the
meats. Chill the pate thoroughly (overnight is best) with the weights in
place. Before serving, cut the cornichon into a fan shape, slicing
lengthwise through the pickle 4 or 5 times to within 1/2 inch of one end.
Spread the slices into a fan, and garnish the pate with it.
Source: Best Recipes from Time-Life Books, ISBN# 0-517-06502-9 Originally
from: Great Dinners from Life
MMMMM
MMMMM----- Recipe via Meal-Master (tm) v7.07
Title: Cowboy Caviar
Categories: Appetizers, Dips, Cheese, Beans
Servings: 12
15 oz Black Beans, Rinse & Drain *
4 oz Ripe Olives, Chop,Drained *
1/4 c Onion, Finely Chopped,
1 Clove Garlic, Finely Chopped
2 tb Vegetable Oil
2 tb Lime Juice
1/4 ts Salt
1/4 ts Red Pepper, Crushed
1/4 ts Cumin, Ground
1/8 ts Pepper
8 oz Cream Cheese, Softened
2 lg Eggs, Hard Cooked, **
1 Green Onion W/Top, Sliced
* 1 can of each black beans and ripe olives. Drain and rinse the beans.
Drain the chopped ripe olives. ** Eggs should be peeled and chopped.
~-------------------------------------------------------------------------
Mix all ingredients except cream cheese, eggs, and green onion. Cover and
refrigerate at least 2 hours. Spread cream cheese on serving plate. Spoon
bean mixture evenly over cream cheese. Arrange eggs on bean mixture in
ring around the edge of the plate; sprinkle with green onion.
MMMMM
MMMMM----- Recipe via Meal-Master (tm) v7.07
Title: Crab & Avocado Fritters
Categories: Seafood, Appetizers
Servings: 4
2 lb Crabmeat
Salt
1 c Diced green onions
1/4 c Dry breadcrumbs
1 md Avocado, peeled and cut into
-1/4-inch pieces
Corn Oil For Deep-Frying
All-Purpose Flour
Thinly slivered green
-onion(Optional)
2 Eggs
1/2 c Hot chili salsa
Line baking sheet with parchment. Combine crab, 1 c green onions and
avocado in large bowl. Mix eggs, salsa and salt; add to crab. Mix in
breadcrumbs. Form mixture into 1 1/2 inch balls. Place on prepared sheet.
Cover with plastic and refrigerate 3 hours. (Can be prepared one day ahead
and frozen. Do not thaw before cooking.)
Preheat oven to lowest setting. Line another baking sheet with paper
towels. Pour oil into large skillet to depth of 3 inches. Heat to 350
degrees. Dust fritters with flour. Carefully ad to oil in batches (do not
crowd) and cook until golden brown, about 2 minutes per side for
refrigerated fritters and about 3 minutes per side for frozen. Drain on
paper towels. Transfer to prepared sheet and keep warm in oven until all
are cooked. Garnish with green onion slivers and serve immediately. From
Bon Appetit, Nov '86.
Makes 4 dozen
MMMMM
MMMMM----- Recipe via Meal-Master (tm) v7.07
Title: Crab and Asparagus Dijonnaise
Categories: Appetizers, Seafood
Servings: 6
1/2 ts Vegetable oil
1/2 ts Fresh lemon juice
1 ts Fresh minced tarragon or 1/4
-teaspoon dried tarragon
9/16 ts Minced shallots
1/4 ts Salt
1/2 lb Fresh crabmeat, cooked and
-shredded
2 To 3 heads Belgian Endive,
-carefully separated, rinsed
-and chilled
12 Or more asparagus spears,
-steamed, chilled and split
-lengthwise
Dijon Sauce (recipe below)
Combine the oil, lemon juice, tarragon, shallots and salt. Toss with the
crab. Place in a covered container and refrigerate for several hours to let
flavors blend.
To serve, place an asparagus spear-half on each leaf of endive. Top with
approximately 2-3 teaspoons Dijon Sauce and sprinkle with crab.
Dijon Sauce: 2 egg yolks, room temperature 1 tablespoon rice wine vinegar 2
teaspoons fresh lemon juice 5 teaspoons Dijon mustard 1/2 teaspoon sugar
1/4 teaspoon slat 1 Dash of white pepper 1/2 cup vegetable oil 1/2 cup
Creme Fraiche
Place the egg yolks, vinegar, lemon juice, mustard, sugar, salt and pepper
in a blender. Blend for a few seconds. With the motor still running, add
the oil in a slow steady stream until well incorporated.
Remove the sauce to a bowl and whisk in the Creme Fraiche. Cover and
refrigerate. This can be made several days in advance and kept in the
refrigerator. Leftover sauce is wonderful with chilled artichokes.
From California Heritage Continues -a cookbook by The Junior League of
Pasadena
Shared by Sylvia Mease
MMMMM
MMMMM----- Recipe via Meal-Master (tm) v7.07
Title: Crab and Cream Cheese Hors D'oeuvres
Categories: Appetizers, Cheese, Seafood
Servings: 1
8 oz Cream Cheese, Softened
8 oz Backfin Crabmeat
1 tb Milk
2 tb Chopped Onion
1/2 ts Horseradish
2 oz Slivered Almonds
Salt
Pepper
Blend together all ingredients except almonds and put in shallow baking
dish (salt/pepper to taste). Sprinkle almonds over top and bake at 350°F
until slightly browned on top. Serve hot on crackers. Makes 2 cups.
MMMMM
MMMMM----- Recipe via Meal-Master (tm) v7.07
Title: Crab and Corn Cakes
Categories: Seafood, Appetizers
Servings: 1
1 c Corn
2 Cloves garlic,chopped
1 ts Dijon mustard
1 Egg
1 ts Worcestershire sauce
1/2 c Crab
1/2 c Flour
2 Green onions, chopped
Blend 1/2 c corn, garlic, worcestershire sauce, mustard and egg in blender
until smooth. Add remaining corn, crab, onions and enough flour to make
thick mixture. Fry in skillet. To make low-fat and high fiber, use 2 egg
whites instead of whole egg and substitute oat flakes for flour.
Source: Modified from Health Smart Gourmet Cooking
Typed by: Sharon Verrall
MMMMM
MMMMM----- Recipe via Meal-Master (tm) v7.07
Title: Crab Claw Marinade
Categories: Appetizers
Servings: 6
1 c Olive Oil
1/2 c Vinegar
1/4 c Lemon Juice
1 ts Tarragon
3/4 ts Black Pepper
3/4 ts Salt
3/4 ts Sugar
MMMMM--------------------------FOOD PROCESSOR-------------------------------
1 c Parsley
1 c Celery
1 c Scallions
4 Cloves Of Garlic (4-10)
Mix all together, pour over claws and serve.
MMMMM
MMMMM----- Recipe via Meal-Master (tm) v7.07
Title: Crab Dip #1
Categories: Appetizers, Dips, Seafood
Servings: 12
1/2 c Mayonaise
1/2 c Sour Cream
Celery
Green Onion
3/4 lb Mock Crab, Flaked
Dill
Take mock crab and flake it into small pieces, place in a bowl. Cut up
enough celery and green onions to add to mixture. Shake an ample amount of
dill into mixture. Add mayonaise and sour cream. Chill thoroughly. Best
if chilled overnight. Stir just prior to serving. Serve on crackers.
Great dip!!
MMMMM
MMMMM----- Recipe via Meal-Master (tm) v7.07
Title: Crab Dip #2
Categories: Appetizers, Seafood
Servings: 8
1 lb Crabmeat
1/2 c Mayonnaise Or Salad Dressing
Garlic Salt, To Taste
2 tb Onion, Grated
2 ts Prepared Mustard
2 ts Powdered Sugar
2/3 c White Wine
Mix together all ingredients except crabmeat. Heat slowly. Add Crabmeat.
Serve warm with crackers.
MMMMM
MMMMM----- Recipe via Meal-Master (tm) v7.07
Title: Crab Fritters
Categories: Seafood, Appetizers
Servings: 24
1 3/4 c All-purpose flour
1 1/2 c Warm water
2 tb Vegetable oil
2 ts Baking powder
1/8 ts Salt
1 lb Crabmeat
3/4 c Fresh white breadcrums
4 lg Egg whites, divided
3 tb Chopped fresh parsley
Salt and pepper, to taste
All-purpose flour, for
Dredging
Vegetable oil,for deep
Frying
MMMMM---------------------------CURRY SAUCE--------------------------------
1 1/2 tb Olive oil
1 sm Garlic clove, minced
1 ts Curry powder
1/2 c Mayonnaise
1/2 c Sour cream
2 tb Orange Juice
1 tb Sugar
1 tb Fresh lemon juice
1 tb Chutney
Mix the first five ingredients in a medium bowl to blend. Let the
bater stand for 1 hour at room temperature. Mix the crabmeat, bread
crumbs, two of the egg whites and the parsley in a large bowl. Season with
salt and pepper. Divide the mixture into 24 mounds. press each mound
firmly into a ball. Roll each crabmeat ball in flour; shake off excess.
Immediately before frying, beat the remaining egg whites in a small bowl to
stiff peaks. Fold the egg whites into the batter.
Heat the oil in a deep fryer or heavy saucepan to 360F. Dip the crab
balls, one at a time, into the batter, coating completely. Carefully lower
into the oil. Repeat with the remaining crab balls, cooking until pale and
golden brown, about 5 minutes. Use a slotted spoonto transfer the fritters
to paper towels and drain. Serve with Curry Sauce.
Makes 24 fritters.
NOTES:
Do not overcrowd the fryer or saucepan when making these crab
fritters. Make no more than 5 fritters at a time.
Be certain to slide the fritters gently into the hot oil. Dropping
them into the oil can can cause a dangerous splash.
Turn the fritters frequently as they fry, making sure that all sides
are browned.
Heat the oil in a small heavy skillet over medium heat. add the
garlic and saute for 1 minute. Add the curry powder and stir for 1 minute.
Transfer the mixture to a blender. Add all of the remaining ingredients
and blend until smooth. Pour into a bowl.
[The Baltimore Sun; Dec 11, 1991] Posted by Fred Peters.
MMMMM
MMMMM----- Recipe via Meal-Master (tm) v7.07
Title: Crab Melt Canapes
Categories: Appetizers, Seafood, Cheese
Servings: 1
1/2 lb Crab Meat
1/4 lb Jarlsberg Or Swiss Cheese
1/4 c Mayonnaise Or Whipped Salad
1/4 ts Dry Mustard
30 Melba Toast Rounds
1/2 c Sliced Pitted Ripe Olives
Rosemary Or Watercress
ABOUT 30 MINUTES BEFORE SERVING OR EARLY IN DAY: Chop crabmeat. In small
bowl, with fork, mix crabmeat, cheese, mayonnaise, dry mustard, and 1/4 t
coarsely ground black pepper. Spread 1 heaping teaspoon crabmeat mixture on
each Melba toast round. Place on cookie sheets; sprinkle with 1/2 teaspoon
coarsely ground black pepper. If not serving right away, cover and
refrigerate. ABOUT 15 MINUTES BEFORE SERVING: Preheat broiler if
manuafcturer directs. Broil canapes about 3 minutes or until cheese melts.
Top each canape with a slice of ripe olive. Arrange canapes and garnish on
platter; serve immediately Makes 2 1/2 dozen canapes.
MMMMM
MMMMM----- Recipe via Meal-Master (tm) v7.07
Title: Crab Mousse
Categories: Appetizers, Seafood
Servings: 6
2 tb Unflavored gelatin
1/2 c Cold water
1 c Boiling water
1 c Mayonnaise
1 c Whipping cream
2 c Flaked crabmeat
2 1/2 tb Pimiento
6 Stuffed olives, stuffed
1/2 Green peper, diced
Salt and pepper to taste
Soften gelatin in cold water. Dissolve in boiling water, then chill. Fold
in mayonnaise, whipped cream, crabmeat, pimiento, olives and green pepper.
Turn into a cold, wet 6 cup mold and chill until set.
MMMMM
MMMMM----- Recipe via Meal-Master (tm) v7.07
Title: Crab Muffins
Categories: Seafood, Appetizers
Servings: 24
1/2 lb Crabmeat (7 oz. can)
1 Stick margarine
1 Jar Old English Cheese
1/2 ts Garlic salt
2 tb Mayonnaise
1/2 ts Season salt
6 English Muffins
Contributed to the echo by: Theresa Merkling CRAB MUFFINS Mix together all
except muffins. Spread on muffins. Cut muffins into quarters. Freeze on
cookie sheet. Put in bag and store in freezer until needed. Broil and
serve.
MMMMM
MMMMM----- Recipe via Meal-Master (tm) v7.07
Title: Crab Rangoon #1
Categories: Seafood, Appetizers
Servings: 6
1 pk Frozen won-ton skins
8 oz Cream cheese, softened
1 cn Or small package frozen
-crabmeat, or fresh!
Sour cream
White garlic powder
-to taste
Add a dollop of sour cream to cheese and cream until mayonnaise
consistency. Stir in drained crabmeat, add garlic powder. Place a round
teaspoonful on won-ton skin and wrap like an egg roll. Seal edge with
beaten egg white. Deep fry until golden, and serve hot!
MMMMM
MMMMM----- Recipe via Meal-Master (tm) v7.07
Title: Crab Rangoon #2
Categories: Appetizers
Servings: 48
1 pk (8oz) cream cheese
1 cn (6oz) crab meat, drained and
-flaked 2 green onions
CRAB RANGOON
including tops, thinly sliced 1 clove garlic, minced 2 tsp Worcestershire
sauce 1/2 tsp lite soy sauce 1 pkg (48 count) won ton skins vegetable spray
coating
In medium bowl, combine all ingredients except won ton skins and spray
coating; mix until well blended. (To prevent won ton skins from drying out,
prepare one or two rangoon at a time.) Place 1 tsp filling in center of
each won ton skin. Pull bottom corners down and overlap slightly; moisten
one corner and press to Lightly spray baking sheet with vegetable coating.
Arrange rangoon on sheet and lightly spray to coat. Bake in 425 degree oven
for 12-15 minutes or until golden brown. Serve hot with sweet-sour sauce or
mustard sauce.
Makes 48 appetizers.
MMMMM
MMMMM----- Recipe via Meal-Master (tm) v7.07
Title: Crab Roll Hors D'oeuvres
Categories: Appetizers, Seafood, Cheese
Servings: 1
1 lb Backfin Crabmeat
8 oz Cream Cheese, Softened
Season slightly with your choice of the following: salt, cream, onion,
sherry, pepper, Tabasco, mustard, Worcestershire. Remove all cartilage from
crabmeat. Very gently mix crab with cream cheese, being careful not to
break the pieces. Shape into a log, sprinkle with parsley, chill, and
serve with crackers.
MMMMM
MMMMM----- Recipe via Meal-Master (tm) v7.07
Title: Crab Souffle Roll
Categories: Appetizers, Seafood, Cheese
Servings: 7
1/2 c Butter
1/2 c Flour
2 c Milk
4 Egg Yolks
1/2 ts Salt
1 Dash Of Red Pepper
2 ts Snipped Chives
4 Egg Whites
1/4 ts Cream Of Tartar
1/3 c Parmesean Cheese
MMMMM-------------------------CRABMEAT FILLING------------------------------
4 Scllaions (Finely Chopped)
2 tb Butter
2 pk (6 Oz. Each) Crabmeat
3 oz Cream Cheese
1/3 c Half And Half
2 ts Snipped Parsley
1 ds Tabasco
1 Salt And Pepper To Taste
Grease 15 1/2 x 10 1/2 x 1" pan. Line with waxed paper, grease lightly and
flour. Heat butter and remove from heat. Stir in flour. Cook over low
heat, stirring til smooth and bubbly. Remove from heat, stir in milk. Heat
to boiling, stir constantly. Boil and stir 1 minute. Remove from heat,
beat in egg yolks, one at a time. Stir in salt, red pepper, chives, and
cheese. Cool at room temp, cover mix to prevent film. Heat oven 350°F.
Beat in whites with cream of tartar, sitff not dry. Fold in 1/4 whites
into mixture, fold in remaining whites. Bake until puffed and golden brown
35-45 minutes. Immediately loosen souffle from edges of pan, invert on
cloth covered cooking rack. Spread with filling. Roll from narrow end
~cut desired slices when cool. Cook and stir green onions in butter til
tender. Stir in remaining ingredients. Heat until hot.
MMMMM
MMMMM----- Recipe via Meal-Master (tm) v7.07
Title: Crab Stuffed Mushrooms
Categories: Appetizers, Seafood
Servings: 10
20 lg Mushrooms
Italian Dressing
8 oz Crabmeat, Well Picked
3/4 c Fresh Breadcrumbs
2 Eggs, Beaten
1/4 c Mayonnaise
1/4 c Onion, Minced
1 ts 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°F for 15 minutes.
Yields 20 appetizers or 4 main course servings.
MMMMM
MMMMM----- Recipe via Meal-Master (tm) v7.07
Title: Crab Stuffed Jalapenos
Categories: Appetizers
Servings: 30
1 lb Flaked crabmeat
1 cn Jalapeno peppers(1 lb, 11oz)
2 tb Green pepper; finely chopped
2 tb Onions; finely chopped
1/4 c Cracker meal
1 Egg; beaten
1/4 ts Salt
1/4 ts Black pepper
1/8 ts Cayenne pepper
1 Clove garlic; minced
1/4 c Milk
MMMMM-------------------------BREADING MIXTURE------------------------------
2 c Cracker meal
1 c Milk
2 Eggs
1/4 ts Salt
1/4 ts Pepper
Cut peppers in half lengthwise. Discard pulp and seeds and rinse carefully.
In a large mixing bowl, combine remaining ingredients except breading
mixture. Stuff pepper halves with crab mixture and press stuffing around
pepper. Set peppers aside. To prepare Breading Mixture, place cracker meal
in a flat pan, mix together milk, eggs and salt and pepper. Dip peppers in
egg mixture, then in cracker meal. Repeat procedure. Deep fry at 365
degrees until golden brown. Drain on absorbent paper.
MMMMM
MMMMM----- Recipe via Meal-Master (tm) v7.07
Title: Crab Tarts
Categories: Appetizers, Seafood
Servings: 6
3 lg Eggs, beaten
1 1/2 c Skim milk
3/4 c Swiss cheese, grated
2 tb Cream cheese, softened
1 tb Onion, minced
1/4 c Parsley, chopped
1/2 c Carrots, shredded
1 lb Regular crabmeat
1/2 ts Nutmeg
1/4 ts White pepper
1 pn Salt
pastry for 2 crust pie
Roll out dough thinly and cut into 2" diameter circles with a cookie
cutter. Lightly press dough circles into oiled tart shells. Prick dough
with fork. Bake for 5-7 minutes at 450 degrees. Remove from oven. Set
aside. Mix together remaining ingredients and spoon into tart shells,
filling 1/2 inch over top of shells. Bake for 25 minutes at 375 degrees or
until a toothpick inserted comes out clean.
MMMMM
MMMMM----- Recipe via Meal-Master (tm) v7.07
Title: Crab-Stuffed Mushrooms
Categories: Appetizers, Seafood
Servings: 6
1/4 c Minced scallions
2 ts Reduced-calorie tub
-margarine
4 oz Drained canned crabmeat,
-cartilage removed
2 tb Minced fresh parsley
1 tb Drained white horseradish
2 Cloves garlic, minced
-(pressed)
2 Drops hot red pepper sauce
2 1/4 c small mushrooms, stems
-removed* (24)
From: WWM May '91 ; Valerie Whittle Serves: 4
Ground red pepper to garnish
1. Combine scallions and margarine in 2-cup measure. Microwave on High 2
minutes; stir in crabmeat, parsley, horseradish, garlic and pepper sauce.
Stir well.
2. Place half the mushrooms, stemmed sides up, in a 9" pie plate. Fill
each mushroom cap with 1 t. crab mixture. Microwave on High 3-4 minutes,
turning plate once. Remove mushrooms to serving plate; repeat with
remaining mushrooms and filling. Let stand 2-3 minutes before serving. To
garnish, sprinkle with ground red pepper.
Each serving (6 mushrooms) provides: 1/4 FA, 1 P, 1 1/4V. Per serving: 52
cals, 7 g pro, 2 g fat, 3 g car, 120 mg sod, 25 mg chol.
*Reserve stems to use in soup.
MMMMM
MMMMM----- Recipe via Meal-Master (tm) v7.07
Title: Crabmeat Appetizer
Categories: Seafood, Appetizers
Servings: 6
12 oz Cream cheese
2 ts Worcestershire sauce
1 tb Lemon juice
2 tb Mayonnaise
1/2 c Finely chopped onion
Garlic salt to taste
12 oz Chili relish
small can crabmeat
Mix all ingredients (except chili relish and crabmeat). Spread mixture on
pie plate, cover and chill overnight. Before serving, cover cheese mixture
with chili relish, then drained crabmeat. Serve on Melba rounds.
MMMMM
MMMMM----- Recipe via Meal-Master (tm) v7.07
Title: Crabmeat Dip
Categories: Dips, Appetizers, Cheese
Servings: 6
1 8 oz pkg cream cheese
1 Stick butter
1 lb White crabmeat
1 Sm. onion, finely chopped
1 ds Tabasco sauce
1/8 ts Garlic powder
1 ds White pepper
In a double boiler, melt the cream cheese and butter. Add the crabmeat and
seasonings. Serve in a chafing dish to keep warm. Good with dip-size corn
chips, in pastry shells, or crackers.
Posted by Mike Hackmann 6/93
MMMMM
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Title: Crabmeat Mousse
Categories: Appetizers
Servings: 6
Jim Vorheis
1 tb Unflavored gelatin
1/4 c Cold water
1 c Undiluted mushroom soup
8 oz Cream cheese, softened
1 c Mayonnaise
3/4 c Finely chopped celery
6 1/2 oz Can Alaskan king crab meat,
-drained
1 tb Grated onion
1 1/2 ts Worcestershire sauce
Soak gelatin in cold water to soften. Heat soup. Stir gelatin into hot
soup, making sure it is dissolved. Add cream cheese and mayonnaise. Beat
until smooth. Add celery, crabmeat, onion and Worcestershire. Pour into
mold and chill. Serve with club crackers.
Colorado Cache Cookbook (1978) From the collection of Jim Vorheis
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Title: Crabmeat Ravigote
Categories: Appetizers, Seafood
Servings: 2
1 tb Green pepper - minced
1 tb Green onion - minced
1 tb Pimiento - minced
1 ts Lemon juice - fresh
1 ts Freshly ground black pepper
1 pn Cayenne
6 oz Crabmeat - lump, cartilage
-removed
Calories per serving: 78.4 Number of Servings: 2 Fat grams per
serving: 1.21 Approx. Cook Time: Cholesterol per serving: 65.7
Marks:
*DIRECTIONS*
Combine all the vegetables and seasonings, then gently fold in the
crabmeat, being careful not to break it up too much.
NOTE: This is a delightful summer salad or appetizer.
VARIATIONS: Artificial crabmeat can be used, as can small shrimp or
crawfish tails boiled without salt.
"Louisiana Light" by Roy F. Guste, Jr.
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Title: Crabs Carribbean-Style
Categories: Seafood, Appetizers
Servings: 8
8 tb Butter
4 Scallions chopped
1 ts To 2 ts chopped garlic
1 Hot green chili, finely
-chopped and seeded
(or use dried red pepper
-flakes)
1 tb Curry powder
3/4 To 1 lb crab meat, shredded
2 tb Chopped fresh coriander
-leaves, if possible
2 tb Finely chopped parsley
Salt nd freshly ground
-pepper
6 tb To 8 tb crab liquid or clam
-broth
2 c Bread crumbs
Melt butter in skillet; add scallions, garlic and chili peppers and cook
until scallions are wilted. Add curry powder to this mixture and blend
thoroughly. Add crab, coriander and parsley. Add salt, pepper and crab
liquid (if more is needed, add melted butter). Blend in bread crumbs. Fill
the mixture in 8 clam shells and bake at 400 degrees F about 10 minutes or
until browned. Serves 8 as an appetizer or 3 to 4 as a main course.
///\/\\\ From the hearth in Sandee's Kitchen...
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Title: Cream Cheese in Sour Dough
Categories: Appetizers, Cheese
Servings: 8
8 oz Cream Cheese
8 oz Sour Cream
1 Jar Armour Dry Beef (Chop)
4 oz Grated Chedder Cheese
1 ds Lea & Perrins Sauce
1 Garlic To Taste
1 Tabasco To Taste
3 Chopped Green Onions
1 Round Sour Dough Bread Loft
Combine all ingredients and mix until well blended. Hollow out center of
the Sour Dough round and place cheese mixture in the hollowed out cavity.
Wrap the round in foil and bake at 350°F for 45 minutes. Tear sour dough
removed from round into pieces and use for dipping.
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Title: Cream Cheese-Deviled Ham Dip
Categories: Dips
Servings: 10
1 pk Cream cheese,softened(8oz)
1 cn Deviled ham(4 1/2oz)
1/4 c Dry red wine
3 tb Finely chopped dill pickle
1 ts Instant minced onion
1 ts Worcestershire sauce
1/4 ts Instant minced garlic
1/4 ts Dry mustard
Beat cream cheese, deviled ham and wine in small mixer bowl until creamy.
Stir in remaining ingredients. Serve immediately as a dip or refrigerate to
serve as a spread.
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Title: Cream Cheese Salsa Spread
Categories: Dips, Condiments
Servings: 1
1 pk Regular or light cream
-cheese (8 oz)
PACE Picante Sauce
Chopped fresh cilantro (opt)
Place cream cheese on rimmed plate; let stand at room temperature about 30
minutes to soften. Pour PACE Picante Sauce over and around cream cheese.
Garnish with cilantro, if desired.
Serve with vegetable dippers, crackers or chips.
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Title: Creamed Herring
Categories: Appetizers, Dips, Seafood
Servings: 4
4 oz Pickled Herring *
1/2 c Apple, Tart, Finely Diced
1 c Sour Cream
1 tb White Onion, Finely Diced
* Pickled herring in sour cream.
~-------------------------------------------------------------------------
Puree the herring (sauce and all) in a food processor or blender until
smooth. Add all the other ingredients and continue to process until
smooth. Cover and chill. Makes about 2 cups of dip. SUGGESTED DIPPERS:.
Cocktail Rye Bread, Lavasch Crackers, Broccoli, Cherry Tomatoes, Zucchini
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Title: Creamed Lobster and Clams
Categories: Appetizers, Seafood
Servings: 6
2 Green onions, sliced
3 tb Butter
3 tb Flour
1/2 ts Salt
1/8 ts Cayenne
1 1/2 c Half and half (Cream & milk)
3 tb Dry white wine
1/2 c Cooked lobster
1/2 c Cooked clams, minced
Pastry shells
1 cn Mushrooms (4 1/2oz) drained
In a saucepan, saute onion in butter until tender. Blend in flour, salt and
cayenne. Add the half and half all at once. Cook, stirring constantly,
until mixture is thick and bubbly. Add the wine, clams, lobster and button
mushrooms. Heat through and serve in warm pastry shells.
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Title: Creamed Sweetbreads
Categories: Appetizers, Beef, Veal
Servings: 12
1 Pair of sweetbreads
1 c Milk
1 c White sauce
3 Eggs (hard cooked)
2 tb Butter
Patty or tart shells
Soak the sweetbreads in cold water; drain and cover with the milk, bring to
boiling point and simmer for 25 minutes. Cool, remove membrane and cut in
small neat cubes. Make one cup of "white sauce" see next recipe....season
it with 1 ts Worcestershire sauce 2 ts lemon juice 1/2 ts Salt 1/8 ts
Pepper
pn Cayenne
Force the yolks of the cooked eggs through a strainer. Cut the whites in
long strips, and add to the sauce. Add the sweetbreads and butter. Bring to
boiling point and serve in patty shells or tart shells.
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Title: Creamy Avocado with Bacon Dip
Categories: Appetizers, Pork
Servings: 4
1 Ripe Avocado
1 ts Lemon Juice
1/2 c Sour Cream
1/4 ts Onion Powder
1/4 ts Hot Sauce
2 tb Bacon, Crumbled, 2 strips,OR
2 tb Imitation Bacon Bits
2 tb Cucumber, Finely Diced
Pit, peel, and mash the avocado with a fork. Blend in the lemon juice,
blending well and then add the sour cream, blending well. Mix in all the
rest of the ingredients, blending well. Cover and chill. Makes about
1-1/4 cups of dip. SUGGESTED DIPPERS: Green Bell Pepper, Bok Choy, Celery,
Pita Bread, Radishes, Aged Cheddar Cheese, Cheese Crackers.
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Title: Creamy Cheese Fondue
Categories: Appetizers, Cheese
Servings: 6
4 c AMERICAN CHEESE,SHEDDED 16OZ
1 tb ALL-PURPOSE FLOUR
2 tb GREEN PEPPER,FINELY CHOPPED
1 tb BUTTER
1 1/4 c DRY WHITE WINE
6 oz CREAM CHEESE WITH CHIVES
1 ts PREPARED MUSTARD
1 pk BREADSTICKS/FRENCH BREAD
COMBINE SHREEDE CHEESE AND FLOUR; SET ASIDE. IN A SAUCEPAN COOK GREEN
PEPPER IN BUTTER TILL TENDER BUT NOT BROWN. STIR IN WINE; HEAT SLOWLY JUST
TILL BUBBLING. GRADUALLY ADD SHREDDED CHEESE, STIRRING CONSTANTLY, UNTIL
SMOOTH AND BUBBLY. STIR IN CREAM CHEESE AND MUSTARD; COOK AND STIR OVER
LOW HEAT TILL SMOOTH. TRANSFER CHEESE MIXTURE TO FONDUE POT.
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Title: Creamy Dijon Topped Potatoes
Categories: Appetizers
Servings: 36
1 pk Cream cheese (8 oz);
-softened
1/4 c Dijon Mustard
1 ts Dried basil
1/3 c Black olives; finely chopped
1/4 c Scallions; finely chopped
1/4 c Red Pepper; finely chopped
18 sm Red skin potatoes; roasted
-and cut in half lengthwise
Scallion tips for garnish
In medium bowl with electric mixer at medium speed, beat cream cheese,
mustard and basil until smooth. Stir in olives, scallions and red pepper.
To serve, pipe or spoon 1 tbs. mixture onto each potato half. Garnish with
scallion tips and serve.
Makes 3 dozen appetizers
Source: Reader's Digest, April 1993
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Title: Creamy Pepper Dip
Categories: Appetizers, Dips, Cheese
Servings: 1
8 oz Cream Cheese, Softened
1/3 c Hot Pepper Rings, Chopped
1 tb Liquid From Hot Pepper Rings
2 tb Fine Chopped Onions
2 tb Jelly, Apple or Orange *
2 tb Celery, Finely Chopped
2 tb Sweet Pepper, Chopped Fine
1/4 c Hot Pepper Rings (Garnish)
* Orange Marmalade
~-------------------------------------------------------------------------
In a medium bowl, stir in cream cheese until smooth. Stir in remaining
ingredients. Cover; refrigerate until serving time, at least 2 hours.
Garnish with pepper rings. Serve with fresh vegetables or crackers for
dipping.
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Title: Creamy Purple Onion and Basil Dip
Categories: Appetizers, Cheese, Dips
Servings: 6
1 c Cream Cheese, Softened
1/4 c Fresh Basil, Chopped, OR
4 ts Dried Basil, Crushed
1 c Sour Cream
1/4 c Carrot, Shredded
1/4 c Purple Onion, Chopped
1/4 ts Salt
1/4 ts Black Pepper
Beat the cream cheese to a smooth consistency, gradually adding the basil.
Blend in the sour cream and add the remaining ingredients, blending well.
Cover and chill. Makes about 2 1/2 cups of dip. SUGGESTED DIPPERS:
Unsalted Potato Chips, Water Crackers, Green Bell Peppers, Mushrooms,
Brussels Sprouts, Fennel, Smoked Deli Meats.
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MMMMM----- Recipe via Meal-Master (tm) v7.07
Title: Creamy Shrimp Spread
Categories: Appetizers, Seafood, Spreads
Servings: 8
1 Gelatine, unflavored (envel)
1/2 c Milk, skim
8 oz Yogurt, plain
1/2 c Mayonnaise
1 lb Shrimp, cleaned, cooked and
Coarsely chopped
1 Celery, chopped
1/4 c Cheese, Parmesan, grated
1 tb Mustard, Dijon, prepared
2 tb Dill, fresh, snipped
1/2 ts Salt
1/4 ts Pepper
Mixed salad greens (optional
In small saucepan, sprinkle unflavored gelatine over milk; let stand 1
minute. Stir over low heat until gelatine is completely dissolved, about 3
minutes.
In large bowl, with wire whisk, thoroughly blend gelatine mixture, yogurt
and mayonnaise. Stir in remaining ingredients except salad greens. Turn
into 4-cup bowl or mold; chill until firm, about 3 hours. Unmold onto
salad greens. Serve, if desired, on crackers or cocktail bread. Makes 4
cups spread.
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Title: Creamy Smoked Salmon and Dill Tart
Categories: Appetizers, Seafood
Servings: 6
5 Sheet phyllo - thawed
3 tb Unsalted butter - melted
4 lg Egg yolks
1 tb Dijon mustard - PLUS 1
-teaspoon
3 lg Eggs
1 c Half and half
1 c Whipping cream
6 oz Smoked salmon - chopped
4 Green onions - chopped
1/4 c Dill - fresh, chopped OR 1
-T. dried dillweed
Dill sprigs
Calories per serving: Number of Servings: 6 Fat grams per
serving: Approx. Cook Time: Cholesterol per serving: Marks:
*DIRECTIONS*
Generously butter 9-1/2-inch diameter deep-dish pie plate. Place 1 phyllo
sheet on work surface (cover remaining pieces with plastic wrap, then with
clean damp towel). Brush phyllo sheet with butter and fold in half
lengthwise. Brush folded surface with butter. Cut in half crosswise.
Place 1 phyllo rectangle, buttered side down, in prepared pie plate,
covering bottom and letting pastry overhang 1 section of edge by 1/2-inch.
Brush top of phyllo in pie plate with butter. Place second phyllo rectangle
in pie plate, covering bottom and letting pastry overhang another section
of edge by 1/2-inch; brush with butter. Repeat process with remaining 4
phyllo sheets, making certain entire surface of edge is covered to form
crust. Fold overhang under to form crust edge flush with edge of pie
plate. Brush crust edges with butter. (Can be prepared 4 hours ahead. Cover
and refrigerate.) Preheat oven to 350F. Whisk yolks and mustard in medium
bowl to blend. Beat in eggs, half and half, cream, salmon, onions and
chopped dill. Season to taste with salt and pepper. Pour into prepared
crust. Bake until center is set, about 50 minutes. Transfer to rack. Cool.
Garnish with dill sprigs and serve slightly warm or at room temperature.
NOTE: Purchased phyllo pastry is used here instead of a regular pie crust
for quick and easy assembly. This tart is best when served at room
temperature.
Recipe from Bon Appetit, April, 1991.
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Title: Creamy Tarragon Dip
Categories: Dips
Servings: 10
1 pk Cream cheese,softened(8oz)
1/2 c Mayonnaise
1/4 c Milk
4 ts Tarragon vinegar
1 ts Sugar
3/4 ts Tarragon
3/4 ts Salt
1/8 ts Pepper
Carrot sticks
Chinese pea pods
Romaine lettuce leaves
Cauliflowerets
Zucchini slices
1. In blender at low speed or in food processor with knife blade attached,
blend first 8 ingredients until smooth. Pour mixture into small bowl. Cover
and refrigerate.
2. To serve, line a large basket with a deep dish or foil. Arrange
vegetables and bowl of dip in basket. If dip becomes too thick upon
refrigeration, stir in a little milk until it reaches dripping consistency.
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MMMMM----- Recipe via Meal-Master (tm) v7.07
Title: Crispy Chicken Nuggets
Categories: Appetizers, Chicken
Servings: 48
MMMMM---------------------------INGREDIENTS--------------------------------
Vegetable oil for frying
1/2 c Milk
1/4 c Flour
1/4 c Grated Parmesan cheese
1 ts Paprika
1/2 ts Oregano
1/4 ts Dry mustard
2 1/2 lb Chicken breasts, skinless
-boneless, 1 inch pieces
1. In a large frying pan or deep fat fryer, heat 1 inch of oil to 350F.
2. Meanwhile, put milk in a bowl. In a paper bag, mix together flour,
parmesan cheese, paprika, oregano, and mustard. First dip chicken pieces
in milk, then place about a dozen pieces of chicken at a time in a gab and
shake to coat.
3. Fry chicken in hot oil in batches without crowding, turning
occasionally for about 5 minutes, until crisp and golden brown. Drain on
paper towels. Serve hot.
From: 365 Ways to Cook Chicken
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Title: Croutes Au Fromage
Categories: Cheese, Appetizers
Servings: 46
1 1/2 c Flour
1/2 ts Salt
1/8 ts Cayenne Pepper
6 tb Unsalted Butter *
1 c Sharp Cheddar Cheese, Coarse
3 tb Heavy Cream
1 lg Egg, Beaten Lightly
1 1/2 c Swiss Cheese, Fine Shredded
3 tb Butter, Softened
* Butter should be cut into small bits.
~-------------------------------------------------------------------------
Into a bowl, sift together the flour, salt, and cayenne. Blend in the
butter and Cheddar cheese. Stir in the cream, stirring until the mixture
forms dough. Chill, wrapped in wax paper, for 2 hours. Roll out dough
1/16-inch thick on a lightly floured surface and cut into rounds, using a
1-1/2-inch cutter. Reroll scraps and cut out more rounds. Arrange on
baking sheets, brush them lighly with the egg, and bake in the middle of a
preheated 450°F oven for 5-7 minutes, or until browned lightly. In a small
container, cream together the Swiss cheese and softened butter. Arrange
half the rounds, bottom sides up, on baking sheets. Divide the cheese
mixture among them. Make sandwiches by pressing the remaining rounds on
top and pressing lightly. Bake the croutes in the 450°F oven for 4
minutes, or until the cheese is just melted. Makes 46 croutes. A Gourmet
Magazine 1969 Favorite.
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Title: Croutes Au Fromage (Cheese Pastries)
Categories: Appetizers, Cheese
Servings: 46
1 1/2 c All-purpose flour
1/2 ts Salt
1/8 ts Cayenne
3/4 Stick (6 tablespoons) cold
-unsalted butter, cut into
-bits,
Plus 3 tablespoons, softened
1 c Coarsely grated sharp
-Cheddar
3 tb Heavy cream
1 lg Egg, beaten lightly
1 1/2 c Finely shredded Swiss cheese
from 1969
Into a bowl sift together the flour, the salt, and the cayenne, blend in
the 6 tablespoons butter and the Cheddar, and stir in the cream, stirring
until the mixture forms a dough. Chill the dough, wrapped in wax paper, for
2 hours.
Roll out the dough 1/16 inch thick on a lightly floured surface and using a
1 1/2 inch round cutter cut out rounds, rerolling the scraps and cutting
out additional rounds. Arrange the rounds on baking sheets, brush them
lightly with the egg, and bake them in batches in the middle of a preheated
450~ F. oven for 5 to 7 minutes, or until they are browned lightly. The
pastry rounds may be made 2 days in advance and kept in an airtight
container.
In a small bowl cream together well the Swiss cheese and the remaining 3
tablespoons butter. Arrange half the pastry rounds, bottom sides up, on
baking sheets, divide the cheese mixture among them, and sandwich the
mixture with the remaining pastry rounds, pressing the rounds together
lightly. Bake the croutes in the preheated 450~ F. oven for 4 minutes, or
until the cheese is just melted. Makes about 46 croutes.
Source: Gourmet magazine, January 1991 - favorite recipes from old issues
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Title: Crunchy Hot Crab Bites
Categories: Appetizers
Servings: 16
1 1/2 c Crab mead, drained, all bits
-of shell removed
1 tb Fresh lime or lemon muice
1/2 ts Grated lime peel
1 Green onion, minced
2 tb Minced parsley
1 ts Worcestershire sauce
1 ts Hot prepared mustard (or to
-taste)
Several dashes of liquid
-hot-pepper sauce (or to
-taste)
2 tb Unsalted butter, melted
16 Melba toast rounds
1/2 c Grated Swiss or sharp
-Cheddar cheese
Simple to prepare ans serve. If you like, use tuna, small cooked shrimp or
even deviled ham in place of the crab.
Preheat broiler. Combine crab, lime or lemon juice, lime peel, green onion,
parsley, Worcestershire sauce, mustard and hot-pepper sauce. Taste and
adjust seasonings. Brush melted butter on toast rounds and arrange in a
single layerin a broiler pan. Top each round with a portion of the crab
mixture, then with 1-1/2 tsp cheese. Broil until cheese is melted and crab
mixture is hot. Makes 16 appetizers.
Source: _Hotter than Hell_ by Jane Butler ISBN 0-89586-542-4
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MMMMM----- Recipe via Meal-Master (tm) v7.07
Title: Crunchy Stuffed Eggs
Categories: Eggs, Appetizers
Servings: 6
6 Eggs, hard-cooked
1/4 c Commercial sour cream
1/4 ts Salt
1/8 ts Pepper, coarsely ground
1 ts Parsley flakes
2 Bacon slices, cooked and
-crumbled
Paprika
6 Pimiento-stuffed olives,
-halved
Peel eggs; slice in half lengthwise, and carefully remove yolks. Mash yolks
and stir in sour cream, salt, pepper, and parsley flakes; mix until smooth.
Stir in bacon. Stuff egg whites with yolk mixture; sprinkle with paprika,
and top with an olive half.
Shared by: June Hoffman, 8/93
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MMMMM----- Recipe via Meal-Master (tm) v7.07
Title: Crustless Quiche
Categories: Appetizers
Servings: 6
1/4 lb Butter
1/2 c Flour
6 Eggs
3 oz Cream cheese, softened
1 c Milk
2 c Cottage cheese
1 lb Monterey jack cheese, cubed
1 ts Baking powder
1 ts Salt
1 ts Sugar
Melt butter in small saucepan, add flour and cook until smooth. Beat eggs,
add milk, cheeses, baking powder, salt, sugar and butter-flour mixture.
Stir until well blended. Pour into well greased 9x13x2" pan. Bake,
uncovered, at 350 degrees for 45 minutes. (From "Holiday Falderah"
cookbook, by Jackie Olden)
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MMMMM----- Recipe via Meal-Master (tm) v7.07
Title: Crustless Spinach Mushroom Quiche
Categories: Appetizers
Servings: 16
6 oz Mushrooms; sliced
10 oz Spinach; fresh, washed and
-stems removed
2 Eggs
1 ct Cholesterol-free egg replace
-ment; liquid (8 oz.)
1/2 c Parmesan cheese; grated
1/2 c Skim milk
1 ts Tarragon; fresh (or 1/2 tsp
-dried)
1/2 ts Black pepper; freshly
-ground
1/4 ts Salt
1. Preheat oven to 375 F. Lightly coat an 8-inch pie pan with non-stick
cooking spray. 2. In a 3-quart saucepan cook the mushrooms and spinach
until wilted, about 4 to 5 minutes. Drain mushrooms in a colander, and
squeeze spinach to remove excess moisture. Chop spinach lightly, and set
mushrooms and spinach aside. 3. In a medium-sized bowl whisk together the
eggs and defrosted egg replacement, then stir in the grated cheese, milk,
tarragon, pepper and salt. Add the mushrooms and spinach, and mix well. 4.
Pour the egg-vegetable mixture into the pie pan, and bake for 30 minutes on
middle oven shelf. Let cool for 10 minutes to set before cutting. Cut into
16 wedges. Yield: Makes 16 thin wedges. Each serving has approximately 55
calories, 4.7 g. protein, 3.3 g. total fat (1.9 g. unsaturated fat, 1.1 g.
saturated fat), 2.2 g. carbohydrates, 29 mg. cholesterol, 0.8 g. fiber, 145
mg. sodium, 84 mg. calcium. Exchanges per serving: 2/3 meat, 1/2 vegetable.
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Title: Cucumber Dill Dip #1
Categories: Appetizers, Dips
Servings: 4
1 md Cucumber
1/4 ts White Pepper
1 1/2 c Mayonnaise
3/4 c Sour Cream
1/4 c Green Bell Pepper, Diced
2 tb Fresh Dill, Chopped, OR
2 ts Dried Dill, Crushed
Peel, seed and finely dice the cucumber. Using a colander, squeeze out any
excess water from the cucumber chunks. Place in a bowl and blend will with
the pepper and dill. Blend in the remaining ingredients and mix
thoroughly. Cover and chill. Makes about 3 cups of dip. SUGGESTED
DIPPERS: Broccoli, Cauliflower, Radishes, Carrots, Onion Crackers.
MMMMM
MMMMM----- Recipe via Meal-Master (tm) v7.07
Title: Cucumber Dill Dip #2
Categories: Dips
Servings: 1
8 oz Cream Cheese, Softened
1 c Miracle Whip
2 md Cucumbers *
2 tb Sliced Green Onion
1 tb Lemon Juice
2 ts Snipped Fresh Dill Or
1/2 ts Dried Dill Weed
1/2 ts Tabasco Sauce
* Cucumbers should be peeled, seeded and chopped.
~-------------------------------------------------------------------------
Beat cream cheese until smooth. Stir in remaining ingredients until well
blended. Cover and chill until serving time. Makes 2-1/2 cups. From: Los
Angeles Times.
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Title: Cucumber Dip with Pita Crisps
Categories: Dips
Servings: 2
3 (6 ot 7 inch) whole wheat
-pocket (pita) breads
3/4 c Lowfat plain yogurt
2 tb Light sour cream
1 Garlic clove, minced
1 Cucumber, peeled and
-shredded (about 2 cups)
1 tb Chopped fresh mint leaves
2 ts Chopped fresh cilantro
-(Chinese parsley or fresh
-coriander)
Info: from Pillsbury's Fast and Easy Magazine, July/August 1993 posted by
Perry Lowell, RECIPE_CORNER, July 1993
Nutrition Information: 1/12 of recipe
Heat oven to 375 degrees (F). Split each pocket bread into 2 rounds. Cut
each round into eighths to make 48 triangles. Place rough side up on
ungreased cookie sheets. Bake at 375 degrees (F) for 6 to 8 minutes or
until crisp. Cool completely.
Meanwhile, in small bowl combine all remaining ingredients and mix well.
Serve with pita crisps.
Makes 2 cups of dip.
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MMMMM----- Recipe via Meal-Master (tm) v7.07
Title: Cucumber Ring with Chicken Filling
Categories: Chicken, Appetizers
Servings: 6
2 Cucumbers, peeled and finely
-grated
1 Small onion, finely grated
4 tb Lemon juice
1 tb Fresh parsley, chopped
1 tb Fresh tarragon, chopped or 1
-1/2 tsp dried
3 tb Mediu,-dry sherry
2 tb Plus 1 tsp gelatin
2 c Chicken stock
Salt and pepper
Filling:
1 1/4 c Shredded chicken
1 c Chopped celery
1 Finely chopped scallion
2 tb Lemon juice
3 tb Mayonnaise
salt and pepper
In large bowl, thoroughly mix cucumber, onion, lemon juice, parsley and
tarragon. Pour sherry into medium-size bowl, sprinkle in the gelatin, let
soften for a few minutes. Bring stock to boil, pour over gelatin and stir
until dissolved, then turn into cucumber mixture, mix thoroughly, season to
taste, pour into 5 cup ring mold, chill until set. Prepare filling by
combining all ingredients and mixing well. Turn cucumber mold out onto dish
and fill center with chicken salad. Serve with rounds of toast or hot
crunchy bread.
Serves 6 - 8
This refreshing dish even tastes as if it is good for you. A most
appropriate starter (or even a light lunch dish, served with a salad), for
Pisces, the most fluid of all the water signs, who will naturally respond
to the rhythmic curves suggested by this shimmering form.
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Title: Cucumber Stuffed with Roquefort and Hazelnuts
Categories: Appetizers
Servings: 6
1 Cucumber cut in half
-crosswise
1/4 lb Roquefort cheese
1 tb Cream
1 ts Lime juice
1/2 ts Ground white pepper
1/2 ts Caraway seeds
15 Hazelnuts, peeled and finely
-chopped
12 Hazelnuts, peeled and
-halved.
Hollow out the seeds and about a 3/4 inch diameter column from the middle
of both halves of the cucumber. Pat them dry with paper towels and
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MMMMM----- Recipe via Meal-Master (tm) v7.07
Title: Cucumber Tea Sandwiches with Mint Mayonnaise
Categories: Appetizers
Servings: 32
2 lg Egg yolks
1/2 ts Dijon mustard
2 tb Fresh lemon juice
3/4 c Fresh mint leaves, loosely
-packed
1 c Vegetable oil
Salt and pepper
16 Thin slices homemade white
-bread, crusts removed
1 Cucumber, peeled and thinly
-sliced
From Cooking with Herbs by Emelie Tolley and Chris Mead.
MINT MAYONNAISE
In a blender or food processor, combine the egg yolks, mustard, lemon
juice, and mint. With motor running, add the oil in a slow stream and
blend until emulsified. Season to taste with salt and pepper and transfer
to a bowl.
Spread each slice of bread generously on one side with the mayonnaise. On
half the slices, arrange an even layer of cucumber slices. Top with
remaining bread slices. Cut each sandwich into quarters before serving.
Makes 32 tea sandwiches.
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MMMMM----- Recipe via Meal-Master (tm) v7.07
Title: Cucumbers in Yogurt
Categories: Appetizers
Servings: 6
1 Hothouse cucumber
Salt
16 oz Plain yogurt
3 tb Minced fresh basil
2 tb Minced fresh mint
1 tb Minced green onion
1 sm Clove minced garlic
Salt
Freshly ground pepper
Cut cucumber into 1/8-inch-slices, place in colander and sprinkle with
salt. Drain 30 minutes.
Rinse cucumber and pat dry. Combine yogurt, basil, mint, onion and garlic
in medium bowl. Blend in cucumber, salt and pepper. Refrigerate at least 1
hour. (Can be prepared 1 day ahead.)
MMMMM
MMMMM----- Recipe via Meal-Master (tm) v7.07
Title: Curried Almonds
Categories: Appetizers
Servings: 4
8 oz Blanched almonds
2 tb Mango chutney
1 ts Turmeric
1 ts Curry powder
Heat oven to 350F.
Mix together the mango chutney, turmeric & curry powder. Mix in the
almonds, ensuring that they become well coated. Spread them on a non-stick
baking sheet. Bake for 10 minutes. Spread them no plates to cool.
Store almonds in covered containers & add them to salads or serve with
drinks.
Gail Duff, "A Book of Herbs & Spices"
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MMMMM----- Recipe via Meal-Master (tm) v7.07
Title: Curried Chicken Liver Pate
Categories: Appetizers, Chicken
Servings: 6
3/4 c Butter
1 Onion, finely chopped
1 Garlic clove, chopped
8 oz Chicken livers
2 ts Curry powder
1/2 c Chicken stock
2 Hard-boiled eggs, shelled
Salt to taste
Fresh ground pepper to taste
2 pn Cayenne pepper
Fresh bay leaves (opt)
Lemon slices (opt)
Crusty bread
Melt 1/2 of butter in a skillet. Add onion, garlic and chicken livers and
cook gently 5 minutes, stirring constantly.
Stir in curry powder and cook 1 minute. Add chicken stock and cook gently 5
minutes, stirring and turning livers frequently. In a blender or food
processor, process chicken liver mixture and hard-boiled eggs to a smooth
puree.
Add salt, pepper and cayenne pepper. Turn mixture into a serving dish or
terrine. Smooth surface. Melt remaining butter in a saucepan and pour over
surface of pate. Let set slightly, then garnish with bay leaves and lemon
pieces, if desired. Chill several hours or overnight before serving with
bread.
VARIATION: Add curry powder to taste to melted butter topping.
MMMMM
MMMMM----- Recipe via Meal-Master (tm) v7.07
Title: Curried Chutney Spread
Categories: Appetizers
Servings: 6
Jim Vorheis
16 oz Cream cheese
1/2 c Major Grey's chutney
1/2 c Chopped almonds, toasted
1 ts Curry powder
1/2 ts Dry mustard
Bring cream cheese to room temperature. Mix all ingredients together well.
Pack in a crock. Chill. Serve with crackers or use spread to stuff dates
or celery.
Colorado Cache Cookbook (1978) From the collection of Jim Vorheis
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MMMMM----- Recipe via Meal-Master (tm) v7.07
Title: Curried Egg Dip for Shrimp
Categories: Eggs, Dips
Servings: 1
1 c Mayonnaise
1 Hard Cooked Egg *
1 ts Ground Ginger
1 Clove Garlic
1/2 ts Salt
2 tb Chopped Green Onion & Tops
1 ts Curry Powder
1 ts Lemon Juice
Cooked Shrimp
* Very finely chopped.
~-------------------------------------------------------------------------
Mix together thoroughly the mayonnaise, chopped egg and ginger. Peel
garlic and crush thoroughly with the salt (or mash garlic and mix with
salt, or add separately). Add garlic and salt, onion, curry powder and
lemon juice, blend well. Put in small bowl surrounded by critters. Also
good with crackers.
MMMMM
MMMMM----- Recipe via Meal-Master (tm) v7.07
Title: Curried Garlic Dip
Categories: Appetizers, Dips
Servings: 4
1 c Plain Yogurt
1 c Sour Cream
1 ts Dry Mustard
2 ts Curry Powder
2 ts Garlic Powder
Add each ingredient in the order listed, blending constantly until all are
well blended and the mixture is smooth. Cover and chill. Makes about 2
cups of dip. SUGGESTED DIPPERS: Zucchini, Mushrooms, Cherry Tomatoes, Deli
Meats, Chicken Drumettes.
MMMMM
MMMMM----- Recipe via Meal-Master (tm) v7.07
Title: Curried Lentil Pate
Categories: Appetizers
Servings: 6
2 tb Safflower or peanut oil
1 md Onion, chopped
2 Cloves garlic, minced or put
-through press
2 ts Curry powder
1/4 ts Turmeric
1/4 ts Chili powder
1/2 ts Cumin seeds
1 c Dried lentils, washed and
-picked over
2 To 2 1/2 cups water
1 ts Sea salt
2 Eggs
1/4 c Milk
1/4 ts Ground ginger
From "Gourmet Vegetarian Feasts" by Martha Rose Shulman
OR 1/2 teaspoon grated fresh ginger Freshly ground black pepper, to taste
1. Heat vegetable or peanut oil in heavy bottomed saucepan or soup pot and
add onion, garlic and spices and saute gently until onion is tender, adding
more oil if necessary
2. Add lentils and water, bring to boil, add salt, cover, reduce heat, and
simmer 1 hour or until tender. Add more liquid if necessary. Remove from
heat and drain.
3. Preheat oven to 400F.
4. Puree lentils in blender or food processor with remaining ingredients.
Adjust seasonings and pour into a buttered pate terrine or casserole. Cover
and bake for 50 to 60 minutes. Cool and refrigerate, or serve warm. This
can be frozen.
Makes 6 servings.
Posted by Mimi Taylor.
MMMMM
MMMMM----- Recipe via Meal-Master (tm) v7.07
Title: Curried Peanuts
Categories: Appetizers
Servings: 6
Jim Vorheis
1 c Roasted, salted, blanched
-peanuts
1 ts Curry powder
1/2 ts Seasoned salt
1/8 ts Garlic powder
Combine spices and mix with peanuts. Spread on cookie sheet and roast at
350 F for 5 minutes.
Colorado Cache Cookbook (1978) From the collection of Jim Vorheis
MMMMM
MMMMM----- Recipe via Meal-Master (tm) v7.07
Title: Curried Shrimp Phyllo Bundles
Categories: Appetizers, Seafood
Servings: 24
1/3 c Plain yogurt
1/4 c Coconut
1/4 c Finely chopped unsalted
-peanuts
2 tb Chopped chutney
1 ts Curry powder
1/2 ts Grated gingerroot or 1/4 tsp
-ground ginger
4 oz Can tiny shrimp, drained
6 Sheets frozen phyllo dough
-(16 x 12 inches), thawed
1/2 c Margarine or butter, melted
Filling: In a small mixing bowl stir together yogurt, cocnut, peanuts,
chutney, curry powder, and gingerroot or ginger. Gently stir in shrimp.
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 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. Makes 24 bundles.
To freeze: 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.
From: FESTIVE FINGER FOOD, Better Homes and Gardens, 11/90 Posted by:
Karin Brewer, Cooking Echo, 6/92
MMMMM
MMMMM----- Recipe via Meal-Master (tm) v7.07
Title: Curried Vegetable Dip
Categories: Dips
Servings: 6
2 c Mayonnaise
3 tb Catsup
3 tb Honey
3 tb Grated onion
1 ts Lemon juice
8 Drops Tabasco sauce
1 1/2 ts Curry powder
Mix all ingredients together and refrigerate 24 hours before serving. Serve
with fresh vegetables.
MMMMM
MMMMM----- Recipe via Meal-Master (tm) v7.07
Title: Curried Yogurt Dip
Categories: Appetizers, Spreads
Servings: 4
3/4 c Plain Yogurt
2 ts Curry Powder
1 ts Lemon Juice
1/2 ts Honey
1/4 ts Black Pepper
1/8 ts Hot Pepper Sauce
GARNISH: Finely chopped almonds or walnuts, optional. In a bowl, combine
ingredients, stirring well. Spoon into serving bowl. If possible allow to
set for 30 minutes at room temperature before serving. Garnish. Makes 1
cup. Serve with fresh vegetables or pita crisps.
MMMMM
MMMMM----- Recipe via Meal-Master (tm) v7.07
Title: Curry Cream Mussels
Categories: Appetizers, Seafood
Servings: 4
2 lb Mussels, cleaned
2/3 c Water
2/3 c Dry cider
3 Sprigs fresh thyme
1 Garlic clove, crushed
2 tb Butter
3 Shallots, finely chopped
1 Stalk celery, finely chopped
1 tb Curry Powder
1 tb All-purpose flour
1/4 c Half-and-half
1/4 c Mayonnaise
Fresh dill sprigs (opt)
Hot crusty bread
Place cleaned mussels in a saucepan with water, cider, thyme and garlic.
Cover and cook over high heat, shaking pan frequently, 6-7 minutes or until
shells open. Discard any mussels which remain closed. Cool mussels in
liquid. Drain off cooled liquid, strain through a fine sieve and reserve.
Discard thyme. Remove a half shell from each mussel and arrange mussels on
4 serving plates.
Melt butter in a saucepan. Add shallots and celery and cook gently 5
minutes. Add Curry Powder and flour and cook 1 minute. Stir in 1 cup of
reserved liquid. Bring to a boil, stirring constantly. Cover and cook
gently 10 minutes, stirring frequently. Cool. Stir in half-and-half and
mayonnaise and mix well. Spoon sauce over mussels and garnish with dill
sprigs, if desired. Serve with bread.
MMMMM
MMMMM----- Recipe via Meal-Master (tm) v7.07
Title: Curry Dip #1
Categories: Dips
Servings: 6
1 c Hellman's Mayo
1 ts Curry powder
1 ts Garlic salt
2 ts Fresh grated onion
1 ts Horseradish
1 ts Tarragon vinegar
Mix in order given. Chill several hours or overnight. The flavor will get
better.
Good with cauliflower, carrots, celery, etc.
MMMMM
MMMMM----- Recipe via Meal-Master (tm) v7.07
Title: Curry Dip #2
Categories: Dips, Appetizers
Servings: 4
1 qt Mayonnaise (No Dressing)
1 ds Worcestershire Sauce
3 Green Onions (Chopped)
Crazy Salt
Black Pepper
1 tb Curry Powder
Seasonings
Mix all ingredients together and serve with fresh vegetables. Let stand in
refrigerator for 1 hour before serving; tastes better chilled.
MMMMM
MMMMM----- Recipe via Meal-Master (tm) v7.07
Title: Curry Lime Dip
Categories: Appetizers, Dips
Servings: 4
4 tb Lime Juice
2 tb Dijon Mustard
1 ts Garlic, Minced
1 c Mayonnaise
Cayenne Pepper To Taste
1 tb Curry Powder
Mix the lime juice and mustard, blending well. Add the garlic. Whisk in
the mayonnaise and then blend in the spices, blending until almost smooth.
Cover and chill. Makes about 1-1/2 cups of dip. SUGGESTED DIPPERS: Chicken
Drumettes, Onion Crackers, Chicory, Cauliflower.
MMMMM
MMMMM----- Recipe via Meal-Master (tm) v7.07
Title: Curry Puffs
Categories: Appetizers
Servings: 3
1 Recipe for two-crust pastry
2 c Finely chopped cooked lamb
1 tb Curry powder
1 tb Syrup from chutney
1 ts Season all
1/4 c Condensed cream of mushroom
-soup, undiluted
Crisp little bite sized pastried filled with an exotic curry meat stuffing,
caled "Samosas" in India.
fat for deep fat frying
Make pastry using your favorite recipe or package mix. Roll thin. Cut out
circles using a round cookie cutter 3 inches in diameter. Mix together
remaining ingredients. Place 1 heaping teaspoon of the mixture on each
circle of dough. Fold over to make a semicircle; thoroughly seal edges by
pressing with the tines of a fork. Fry in deep fat, 375 F, 4 minutes or
until golden brown. You may make these ahead of time and heat in oven when
ready to serve. Makes about 3 dozen.
Source: Spices of the World Cookbook by McCormick Shared by: Sharon
Stevens
MMMMM
MMMMM----- Recipe via Meal-Master (tm) v7.07
Title: Dallas Cowboy Tacos
Categories: Appetizers, Pork, Cheese
Servings: 3
1 Sausage (Medium Roll)
1 c Velveeta Cheese
1/2 c Onion (Chopped)
2 cn Crescent Rolls
Cook sausage over medium heat until well browned; drain. Stir in the
onions and also brown. When completed, open can of rolls and stretch the
dough until thin without splitting or tearing. In the wide part of the
dough, add the sausage and onion mixture, put cheese on top of that. Then
roll the dough as you would a regular cresent roll. Make sure you pinch
all the open areas closed. Bake in preheated oven at 375°F for 10 to 12
minutes.
MMMMM
MMMMM----- Recipe via Meal-Master (tm) v7.07
Title: Date Fried Won Ton
Categories: Appetizers
Servings: 6
1 lb Pitted dates, cut fine
1/2 c Walnut meats, cut fine
Won Ton Wrappers
1) Combine dates and walnuts. 2) Place 1 TEASpoon of mixture on one
corner of Won Ton wrapper 3) Wrap as for coconut candy won ton and fry in
deep hot oil until golden brown. 4) An american version is to roll
date'filled Won ton while hot in powdered sugar. 5) A delicious Won Ton
wrapper may be made by mixing together 1 pound of cooked mashed sweet
potatoes, cooled, and 1 cup of flour. 6) Work into a stiff dough. Pinch
off a piece of dough the size of a walnut and roll very thin.
MMMMM
MMMMM----- Recipe via Meal-Master (tm) v7.07
Title: Daube Glace
Categories: Appetizers
Servings: 6
Jim Vorheis
21 1/2 oz Consomme
1/2 cn Water
1/2 Lemon, cut in half
1 tb Vinegar
1/2 ts Cayenne pepper
3/4 ts Worcestershire sauce
2 Stalks celery, cut in
-eighths
1 Onion, cut in quarters
1/2 Green pepper, cut in half
1 1/2 ts Salt
1/2 ts Tabasco sauce
1 Clove garlic
2 pk Unflavored gelatin
1/2 c Water
1 lb Left-over pot roast
Mayonnaise for garnish
In a large covered pot, simmer consomme, 1/2 can water, lemon, vinegar,
cayenne, Worcestershire, celery, onion, green pepper, salt, Tabasco sauce
and garlic for 1 1/2 hours. Melt the gelatin in 1/2 cup water in a
saucepan. Shred pot roast and add to gelatin. Strain the stock through a
colander, add the meat-gelatin mixture and pour into an 8x8 inch pan. Chill
Before gelatin has completely set, mix meat through so it is evenly
distributed. Chill thoroughly. Cut into squares and serve on a lettuce
leaf with a dollop of mayonnaise.
Note: This may also be served for luncheon or as a hot weather dinner with
fresh fruit and rolls or French bread.
Colorado Cache Cookbook (1978) From the collection of Jim Vorheis
MMMMM
MMMMM----- Recipe via Meal-Master (tm) v7.07
Title: Deep Fried Squid Rings
Categories: Seafood, Appetizers
Servings: 6
2 lb Squid
1/2 c Flour
1 ts Salt
1/8 ts Pepper
2 Eggs
1 c Milk
1 1/2 c Italian bread crumbs
Cut 2 the cleaned squid body sacks into 1/2" wide rings. Rinse well under
cold running water. In deep fryer heat oil to 375. In plastic bag combine
flour, salt & pepper. Add a few squid rings at a time, shake until well
coated. In a shallow bowl combine 2 eggs and 1 cup milk (beaten). Dip
squid in liquid then in about 1-1/2 Cups Italian Bread Crumbs.
Fry a few at a time about 45 seconds or until golden brown. Drain and keep
warm. Serve with cocktail sauce or tartar sauce.
NEW JERSEY SEAFOOD ADVISORY
MMMMM
MMMMM----- Recipe via Meal-Master (tm) v7.07
Title: Deluxe Salmon Spread
Categories: Dips, Appetizers, Entertain, Seafood
Servings: 4
1 lb Cooked Canned Salmon
1 c Mayonnaise
2 tb Green Pepper (Diced)
2 tb Pimento Diced
2 ts Lemon Juice
1 ts Tarragon Vinegar
1 ts Horseradish
1 ts Chopped Dried Dill
Put mayonnaise, pepper and pimento into blender on low until smooth. Turn
into bowl with rest of ingredients. Mix well. Chill. Serve with brown
bread.
MMMMM
MMMMM----- Recipe via Meal-Master (tm) v7.07
Title: Desperation Diet Dip
Categories: Cheese, Dips
Servings: 6
1 pt Low-cal cottage cheese
3 lg Cloves of fresh garlic,
-minced
1 1/2 tb Finely chopped parsley
1 tb Mayonnaise
1 tb Wine vinegar
Another of my recipes. This one goes well when you're feeding people who
are ready to party, but are also trying to diet. Has a very nice garlicky
tang to it. Use it either with raw vegetables or any kind of cracker or
diet cracker.
½ tsp Italian seasoning Salt and pepper to taste
Mix all the ingredients together (you can even beat this mixture until
smooth if you're going to be dipping things like cauliflower in it).
Replace in the cottage cheese container. Cover and refrigerate for at least
an hour and preferably overnight. At party time, remove from refrigerator
and serve either picnic-style in the cottage cheese container or put in a
bowl for serving. Sprinkle a bit of paprika on the top for color.
MMMMM
MMMMM----- Recipe via Meal-Master (tm) v7.07
Title: Deviled Crab Quiche
Categories: Appetizers
Servings: 8
2 c All-purpose flour
1/2 ts Salt
1/2 ts Chili seasoning
1/4 c Cold margarine, diced
1/4 c Lard, diced
1/2 c Finely grated Cheddar cheese
3 tb Cold water
6 sl Bacon, chopped
2 Onion, chopped
4 oz Crabmeat, flaked
3 Eggs
2/3 c Half-and-half
1/2 ts Mustard powder
1/4 ts Cayenne pepper
Salt to taste
Tomato slices (opt)
Italian parsley sprigs (opt)
Preheat oven to 400'F. (205'C.). In a bowl, combine flour, salt and chili
seasoning. Cut in margarine and lard until mixture resembles bread crumbs.
Add cheese and mix well. Stir in cold water and mix to form a fairly firm
dough. Knead gently on a floured surface and roll out pastry. Set a 10"
flouted flan pan with a removable bottom on a baking sheet. Press pastry
into flutes and trim edge neatly. Prick base with a fork. Line pastry with
waxed paper and fill with dried beans.
Bake 15 minutes. Remove waxed paper and beans and bake 5-10 minutes more or
until dry and lightly golden. Fry bacon 3 minutes. Add onion; cook 2
minutes. Remove from heat; mix with crabmeat. Spoon mixture into flan
shell. Whisk eggs, half-and-half, mustard, cayenne and salt. Pour into flan
shell. Bake 30-35 minutes or until set and lightly golden. Garnish with
tomato and parsley, if desired, and serve warm or cold.
MMMMM
MMMMM----- Recipe via Meal-Master (tm) v7.07
Title: Deviled Eggs
Categories: Eggs, Appetizers
Servings: 4
3 lg Hard Cooked Eggs
2 tb Mayo Or Salad Dressing
1/2 ts Prepared Mustard
1 ds Pepper
Cut eggs lengthwise into halves. Slip out yolks and mash with a fork. Mix
in remaining ingredients. Fill the eggs with yolk mixture, heaping it up
lightly.
MMMMM
MMMMM----- Recipe via Meal-Master (tm) v7.07
Title: Deviled Ham Puffs
Categories: Appetizers
Servings: 6
30 Bread croutes 5 cm
Deviled ham paste
1 Onion, finely chopped
2 ts Butter
125 g Cream cheese
1 c Grated cheese
1 Egg yolk
2 ts Chives
1. spread each croute with ham paste
2. saute onions in butter for 2 minutes, allow to cool.
3. beat the cream cheese until smooth, add next 3 ingredients and beat
until well combined. spread on top of ham paste.
4. bake at 200 degrees c for 10 minutes or until golden brown and heated.
serve immediately.
TO MAKE CROUTES
1. cut bread circles from sliced bread with a 5 cm scone cutter.
2. brush both sides of each croute with melted butter and place on scone
tray.
3. bake at 200 degrees c for 10 minutes or until golden brown, turning
during cooking time. cool and store in an airtight container.
MMMMM
MMMMM----- Recipe via Meal-Master (tm) v7.07
Title: Deviled Rock Lobster or Crab
Categories: Appetizers, Seafood
Servings: 6
1/4 lb Butter
1 Med. onion, grated
2 ts Dried mustard
1 Dash Tabasco sauce
1 Juice of 1 lemon
8 Lobster tails OR;
1 lb Lump crabmeat
4 tb Flour, heaping
2 c Milk
2 ts Salt
1/4 c Sherry
2 tb Parmesan cheese
Deviled Rock Lobster or Crab
Servings: 6
This recipe is equally good with lump crabmeat, or using the frozen
lobster tails; whichever is available. Melt butter, add onion which has
been grated along with onion juice. Cook a few minutes until onion is
tender. Add dried mustard, salt, then flour. Slowly add milk and make
your cream sauce. Allow your sauce to thicken, stirring constantly, and
then add all the other ingredients. Serve this in flaky pastry shells.
This will serve six.
"Talk About Good" Published by the Junior League of Lafayette, LA.
Submitted by Mrs. Robert A. Chenoweth.
MMMMM
MMMMM----- Recipe via Meal-Master (tm) v7.07
Title: Deviled Smelt
Categories: Appetizers, Seafood
Servings: 4
12 oz Smelt, thawed if frozen
1/4 c All-purpose flour
1/4 ts Salt
1 ts Dry mustard
1/4 ts Cayenne pepper
1/2 ts Paprika
1 Finely grated lemon peel
Vegetable oil for frying
2 tb Chopped fresh parsley
Lemon wedges
Lemon peel strips (opt)
Fresh dill sprig (opt)
Rinse smelt under cold running water. Pat dry on paper towels.
In a plastic bag, combine flour, salt, mustard, cayenne pepper, paprika and
lemon peel. Add smelt and shake well until fish are evenly coated. Half
fill a deep-fat fryer or saucepan with oil; heat to 375'F. (190'C.) or
until a 1/2" cube of day-old bread browns in 40 seconds.
Place 1/2 of smelt in a frying basket. Lower basket gradually into hot oil
and fry 1 minute, shaking basket frequently. Drain on paper towels. Reheat
oil to 375'F. (190'C.). Repeat with remaining smelt. Place all of smelt
into basket and fry 1-2 minutes more or until lightly golden and crisp.
Drain on paper towels. Turn into a warm serving dish, sprinkle with chopped
parsley and serve hot with lemon wedges. Garnish with lemon peel strips and
dill sprigs, if desired.
MMMMM
MMMMM----- Recipe via Meal-Master (tm) v7.07
Title: Deviled Tomatoes
Categories: Appetizers
Servings: 4
4 Firm tomatoes
2 tb Butter
1 sm Garlic clove, crushed
1/2 c Fresh white bread crumbs
1 tb Chopped fresh parsley
1/4 ts Cayenne pepper
1/2 ts Paprika
1/4 ts Dry mustard
1 tb Grated Parmesan cheese
Salt to taste
Fresh parsley sprigs
Preheat oven to 350'F. (175'C.). Grease a 9" square baking pan. Cut 1/3
slice off top of each tomato.
Reserve tops for 'lids'. Remove seeds from each tomato. Melt butter in a
saucepan. Add garlic, bread crumbs and chopped parsley; mix well.
Remove from heat. Add cayenne pepper, paprika, mustard, cheese and salt;
mix well. Spoon into tomatoes and form in neat mounds, pressing gently in
shape with fingertips. Put reserved 'lids' on top. Arrange tomatoes, cut
sides up, in greased pan. Bake in preheated oven 15 minutes. Garnish with
parsley sprigs and serve hot.
MMMMM
MMMMM----- Recipe via Meal-Master (tm) v7.07
Title: Devilishly Delicious Eggs
Categories: Appetizers
Servings: 6
6 Hard-cooked eggs
1/3 c Pace Picante Sauce
-OR
1/3 c Pace Thick & Chunky Salsa
2 Crisply cooked bacon slices,
-crumbled
1 tb Mayonnaise
Peel and cut eggs in half lengthwise. Mash the yolks and mix with Pace,
bacon, and mayonnaise. Fill the egg whites with the yolk mixture and chill.
Garnish with olive slices or small sprigs or parsley or cilantro and serve
on a lettuce-lined tray.
MMMMM
MMMMM----- Recipe via Meal-Master (tm) v7.07
Title: Devilled Crabs
Categories: Appetizers, Seafood
Servings: 6
12 lg Crabs
1 c Cream
2 tb Flour
1/4 ts Mace
1 tb Butter
1 ts Parsley, Minced
1 ts Worcestershire Sauce
4 Eggs, Hard Boiled, Mashed
Salt & Pepper
Bread Crumbs
Cover crabs with boiling salt water and boil for 30 minutes. Drain off the
water, break off all claws, separate the shells and remove the spongy
fingers and the stomach, which is found under the head. Pick out all the
meat and set aside. Clean the upper shells of the crabs thoroughly. Melt
the butter and add the flour and blend. Stir in cream and cook until
mixture thickens, stirring constantly. Add the parsley, mashed egg yolks,
seasonings and crab meat. Fill the shells with this mixture and cover with
bread crumbs. Bake at 350-F for 10 minutes or put in a frying basket and
plunge into hot oil until golden brown.
Source: Pennsylvania Dutch Cook Book - Fine Old Recipes, Culinary Arts
Press, 1936.
MMMMM
MMMMM----- Recipe via Meal-Master (tm) v7.07
Title: Dijon Drambuie Dip
Categories: Dips
Servings: 1
3/4 c Mayonnaise
1/4 c Dijon mustard
1/4 c Drambuie Liqueur
Makes about 1 1/4 cups.
In a small bowl, whisk together all ingredients until smooth. Serve with
large, cooked, icy cold shrimp; assorted bite sized vegetables and bread
sticks.
Posted by Sue Paddock, Prodigy ID# HXVJ03B.
MMMMM
MMMMM----- Recipe via Meal-Master (tm) v7.07
Title: Dill Dip
Categories: Appetizers, Dips
Servings: 6
1 c Sour cream
1 c Mayonnaise
1 ts Celery seed
1 ts Dill weed
1 tb Chopped parsley
2 ts Seasoned salt
Mix, chill, and serve with bite-size vegetables of your choice.
MMMMM
MMMMM----- Recipe via Meal-Master (tm) v7.07
Title: Dill Dip in Rye Bread
Categories: Dips, Appetizers
Servings: 20
1 c Mayonnaise
1 c Sour Cream
2 tb Dill weed
2 tb Onion Flakes
2 tb Parsley Flakes
Start the day before, or atleast early in the day to serve in the evening.
The dry ingredients need time to soften, and get friendly. Mix all
ingredients and refrigerate over night.
Carve out the bread to make a bowl, saving the bread to dip into the
sauce.
When ready to serve, put the dip inside the bread, arange the bread pieces
around the 'bowl'. When the pieces are gone, slice, rip, or tear the
remaining crust and eat.
We had a bakery in Baltimore that made a great Sweedish/Onion Rye, although
that was the name on the bread, they claimed that there was nothing special
about it. I have served it with plain 'store bought' rye, the round loaves
and with my own home made rye.
MMMMM
MMMMM----- Recipe via Meal-Master (tm) v7.07
Title: Dill Vegie Dip
Categories: Dips, Appetizers
Servings: 6
1/2 c Sour cream
1/2 c Mayonnaise
2 tb Finely chopped dill weed
Refrigerate for several hours, serve with fresh vegetables for dipping.
MMMMM
MMMMM----- Recipe via Meal-Master (tm) v7.07
Title: Dip in Sour Dough
Categories: Dips
Servings: 8
1 pk Leek or vegetable soupmix
1 pk Chopped spinach, frozen
2 c Sour cream
1 c Mayonnaise
1 lg Garlic clove, minced
1 cn Water chestnuts, chopped
1 lg Sour dough loaf, round
Combine all ingredients, except bread, together. Carefully scoop out a
large hollow through the top of the sourdough and fill with the dip
mixture. Cover loaf with aluminum foil and refrigerate at least 2 hours.
Cube the bread taken from the centre of the loaf and serve with the dip.
MMMMM
MMMMM----- Recipe via Meal-Master (tm) v7.07
Title: Dippy Snacks
Categories: Kids, Dips
Servings: 6
1 Stick (1/2 cup) butter or
-margarine, softened
1 c Cottage cheese
With carrots, celery, green pepper strips, cucumber slices, cherry
tomatoes, cauliflower pieces or crackers, try any of the following:
CHEESE SPREAD
garlic powder
Blend shortening with cottage cheese. A blender or baby food grinder will
give you a smoother consistency than whipping with a fork. Add garlic
powder to taste. Refrigerate in a covered container.
DIP IT AGAIN
1 (8 oz) container of plain yogurt 1 cup sour cream 1 pkg onion soup mix
Combine and chill before serving.
BETTER-WITH-BUTTERMILK DIP
1 cup buttermilk 2 cups mayonnaise 1 cup sour cream or yogurt 1 envelope
Ranch style dressing mix
Stir together and chill. For use as salad dressing, substitute a second cup
of buttermilk for the sour cream or yogurt.
Hint: Use cucumber "coins" instead of crackers.
OTHER QUICK DIPPIES that make up in small quantities:
* Blend 1/3 to 1/2 of a mashed banana with 2 or 3 tsps of mayonnaise.
* Whipe together 1 tsp of smooth peanut butter with 1 tsp of mayonnaise. If
still too thick, add a few drops of milk.
* Mix 1/2 tsp of lemon juice and 1/2 tsp of honey or sugar to 1 or 2 tsp of
mayonnaise.
CUTTING UP WITH KIDS
Have your children help you cut up green onions, parsley, lettuce, cheese
slices, fruit, etc., using a scissors instead of a knife. Using a scissors
helps coordination (YES!) and keeps them busy for a _long_ time!
CHERRY BALLS
Stuff whole (or half) cherry tomatoes with cream cheese, a cheese spread,
egg salad or tuna salad.
Actually thinking of snacks as hors d'oeuvres - rather than desserts - will
open up a whole new way of looking at this category.
MMMMM
MMMMM----- Recipe via Meal-Master (tm) v7.07
Title: Domestic Boursin Cheese
Categories: Appetizers
Servings: 6
Jim Vorheis
3 oz Cream cheese
4 tb Butter
1/4 ts Garlic powder
2 tb Freshly grated Parmesan
-cheese
1 tb Dry white wine
1 tb Minced parsley
1 pn Of thyme
1 pn Of marjoram
Cream all ingredients thoroughly or use food processor with steel blade.
Chill for at least four hours. Serve with crackers.
Colorado Cache Cookbook (1978) From the collection of Jim Vorheis
MMMMM
MMMMM----- Recipe via Meal-Master (tm) v7.07
Title: Domesticated Chick Pea Dip
Categories: Appetizers, Dips
Servings: 6
6 Garlic Cloves
1/4 ts Black Pepper
1 c Olive Oil
1/2 c Lemon Juice
3 c Chick-Peas, Cooked
MMMMM-----------------------------GARNISH----------------------------------
Parsley, Chopped
1 tb Salt
Place the garlic, pepper, olive oil, lemon juice, and salt in a food
processor or blender and puree until the garlic is finely chopped. If
preparing by hand, finely dice and mash the garlic, then mix with the other
ingredients. Add the chick-peas and continue mixing to a smooth paste.
Garnish with the chopped parsley. May be served at room temperature or
chilled. Makes about 4-1/2 cups of dip SUGGESTED DIPPERS: Pita Bread Or
Toast Triangles, Scallions, Bland Water Crackers, Red Cabbage
MMMMM
MMMMM----- Recipe via Meal-Master (tm) v7.07
Title: Double Cheese Wheel
Categories: Cheese, Appetizers
Servings: 24
1 lb Cheese *
3 oz Cream Cheese, Softened
1/4 c Marinated Artichoke Hearts**
1/4 c Pine Nuts, Toasted, 1 Oz
1 1/2 ts Fresh Basil Leaves, OR ***
1/2 ts Basil Leaves, Dried ***
* You should get 1 whole wheel of Chicuahua Or Monterey Jack Cheese **
Artichoke hearts should be drained and chopped. *** Fresh basil leaves
should be snipped or dried basil leaves should be crushed.
~-------------------------------------------------------------------------
Remove any wax coating or rind from Chihuahua cheese. Hollow out cheese
with knife or spoon, leaving a 1/2-inch thick shell on the sides and
bottom; reserve cheese shell. Finely chop enough of the scooped-out cheese
to measure 1 cup (reserve any extra for another use). Place 1 cup chopped
cheese, the cream cheese, artichoke hearts, 3 T of the pine nuts,and the
basil in the workbowl of food processor fitted with the steel blade, cover
and process until well mixed. Pack mixture into cheese shell. Sprinkle
with remaining 1 T pine nuts; press lightly. Cover and refrigerate until
filling is firm, about 3 hours. Cut into thin wedges. Serve with assorted
crackers if desired.
MMMMM
MMMMM----- Recipe via Meal-Master (tm) v7.07
Title: Down and Dirty Apple Chutney Dip
Categories: Appetizers, Dips
Servings: 2
1 c Unsweetened Applesauce
1/4 c Honey
1/4 c Raisins
4 ts Lemon Juice
1 1/4 ts Curry Powder
1 ts Celery Salt
1 tb Tarragon Vinegar
2 tb Dark Brown Sugar
Mix the applesauce and hone, blending well, and add the rains. Blend in
the lemon juice and vinegar, mixing well. Add all of the other
ingredients, blending well. Cover and chill. Makes about 1-3/4 cups of
dip. SUGGESTED DIPPERS: Pound Cake Cubes, Dried Fruit, Steak, Apricots,
Melon, Italian Bread Chunks, Croutons.
MMMMM
MMMMM----- Recipe via Meal-Master (tm) v7.07
Title: Dr. Pepper Glazed Pecans
Categories: Appetizers
Servings: 6
1/2 tb Butter or margarine
1/2 c Of Dr. Pepper
1 c Pecan halves
Melt butter in small sauce
-pan and add Dr. Pepper,
-bring
To simmering point. Add
-pecans and simmer for 15
-minutes
Or until Dr. Pepper
-evaporates stirring
-frequently. Pour
Pecans over cookie sheet and
-bake in 275 degree oven for
40 Minutes or until crisp or
-turning at least every 10
minutes while baking.
MMMMM
MMMMM----- Recipe via Meal-Master (tm) v7.07
Title: Dried Split Pea Dip
Categories: Appetizers, Dips
Servings: 12
1 Onion; chopped
3 tb Oil
3 1/2 c Water
8 oz Green split peas
1/4 c Finely chopped green chiles
2 Garlic cloves; minced
1 Lemon; juiced
2 Tomatoes; peeled, seeded
- and chopped
2 tb Chopped fresh cilantro
1/2 ts Ground cumin
Chinese chili oil
Salt
6 Pita breads (6-inch)
Saute the onion in 2 tablespoons of the oil in a 1-1/2 to 2 quart saucepan
until tender but not browned. Stir in the water and split peas and bring
to a boil. Boil 2 minutes, remove from heat, cover, and let stand 30
minutes.
Return the pan to the heat and bring to a boil. Cover, reduce heat, and
simmer about 20 minutes, or until peas are tender. Cool slightly, drain
peas; reserve any liquid. Puree peas in a food processor or blender,
adding enough reserved liquid to reach desired consistency.
Place the pureed peas in a bowl and stir in the chiles, garlic, lemon
juice, tomatoes, cilantro, cumin, and remaining 1 tablespoon oil. Season
mixutre to taste with a few drops chili oil and salt. Cover and chill
well.
Split pita rounds nad cut each half into 6 to 8 wedges. Place on baking
sheet and bake at 350 F for 5 to 10 minutes or just until crisp and wedges
are light brown.
Place the dip in a serving bowl, with the crisp pita bread wedges for
dipping.
Makes about 3 cups.
From Michael Roberts - Trumps, Los Angeles Best Recipes from the Los
Angeles Times - ISBN: 0-8109-1237-6 Typed for you by Karen Mintzias
MMMMM
MMMMM----- Recipe via Meal-Master (tm) v7.07
Title: Drunken Tuna Dip
Categories: Appetizers, Cheese, Dips, Seafood
Servings: 6
1 1/2 ts Brandy
1 c Cream Cheese, Softened
1/4 c Sour Cream
1/4 c Mayonnaise
3/4 c Fresh Tuna, Flaked, Or
6 1/2 oz Tuna, Drained And Flaked
2 ts Green Onion, Minced
1 ts Lemon Juice
1/8 ts Hot Sauce
1/8 ts Salt
Beat the brandy and cream cheese to a smooth and creamy consistency. Blend
in the sour cream and mayonnaise. Mix in the tuna and green onion,
blending well. Add the remaining ingredients and blend until almost
smooth. May be served at room temperature or chilled. Makes about 2-1/2
cups of dip. SUGGESTED DIPPERS: Onion Crackers, French Bread Cubes,
Cheese Crackers, Celery Root, Cucumber, Radishes, Monterey Jack Cheese
Sticks.
MMMMM
MMMMM----- Recipe via Meal-Master (tm) v7.07
Title: Dubliner Dip with Rustic Vegetables
Categories: Dips
Servings: 2
1 c Mayonnaise
3 c Mixed fresh greens, such as
-spinach, parsley,
-watercress, or
Fresh dill, washed and
-patted dry
1/4 c Chopped green onion
1 Clove Garlic, minced
1 c Sour Cream or yogurt
1 ds Hot pepper sauce
Mixed fresh vegetables, such as radishes, green onions, celery or turnip
sticks, boiled and chilled small new potatoes, blanched carrots,
cauliflower and broccoli pieces.
Combine mayonnaise, mixed greens, onion and garlic in food processor or
blender. Puree until smooth. Spoon into mixing bowl. Stir in sour cream
and blend well. Season with hot pepper sauce. Chill overnight. Serve with
vegetables. Makes 2 1/2 cups.
SOURCE: *Oneida Daily Dispatch POSTED BY: Jim Bodle 3/93
MMMMM
MMMMM----- Recipe via Meal-Master (tm) v7.07
Title: Duck Liver Mousse
Categories: Appetizers
Servings: 6
1 lb Duck livers, cleaned
1 tb Kosher salt
2 To 3 large shallots, chopped
1 oz Brandy
1 tb Fresh pepper
1 oz Hazelnut liqueur
1 tb Nutmeg
3 c Heavy cream
Put liver, shallots, pepper, nutmeg, salt, brandy and liqueur in food
processor and puree. With machine on add 3 cups heavy cream. Strain
through a fine sieve. Bake in water bath at 325 to 350 until the center is
firm to the touch.
Serve as an appetizer or fist course with toasted French Bread slices.
MMMMM
MMMMM----- Recipe via Meal-Master (tm) v7.07
Title: Duck Liver Moose
Categories: Appetizers
Servings: 6
1 lb Duck livers, cleaned
1 tb Kosher salt
3 lg Shallots, chopped
1 oz Brandy
1 tb Fresh pepper
1 oz Hazelnut liqueur
1 tb Nutmeg
3 c Heavy cream
Put liver, shallots, pepper, nutmeg, salt, brandy and liqueur in food
processor and puree. With machine on add 3 cups heavy cream. Strain
through a fine sieve. Bake in water bath at 325 to 350 until the center is
firm to the touch. Serve as an appetizer or fist course with toasted French
Bread slices.
MMMMM
MMMMM----- Recipe via Meal-Master (tm) v7.07
Title: Easy Cheesy Salsa Dip
Categories: Dips, Condiments
Servings: 1
1 cn Pasteurized process cheese
-spread (8 oz)
1/2 c Pace Thick & Chunky Salsa
1/4 c Dairy sour cream
MMMMM------------------------OPTIONAL TOPPINGS-----------------------------
Sliced green onion tops
Chopped cilantro
Diced red bell peppers
Combine cheese spread, Pace Thick & Chunky Salsa and sour cream; mix well.
Transfer to serving bowl; top as desired. Serve chilled with vegetable
dippers or unsalted chips. Makes about 1-2/3 cups.
MMMMM
MMMMM----- Recipe via Meal-Master (tm) v7.07
Title: Easy Cheese and Shrimp Gyozas (East/west)
Categories: Appetizers, Seafood, Cheese
Servings: 4
1/2 lb Medium shrimp (41 to 40 per
-pound) shelled and deveined
1 1/2 ts Salt
1 ts Finely minced ginger or
-ginger juice
2 ts Dry sherry or rice wine
1 ts Cornstarch
5 Fresh water chestnuts,
-finely chopped
2 Green onions, chopped
1 1/2 tb Chopped fresh coriander
2 Chinese sausages, finely
-chopped
1 1/4 c Grated Monterey Jack cheese
-(about 5 ounces)
1 pk Round siu mai wrappers or
-won ton wrappers
LIME CREAM SAUCE
(see note)
1 tb Oil
2/3 c Chicken stock
1 1/2 c Heavy cream
1 tb Lime juice
Salt and white pepper to taste Sprigs of fresh coriander
Toss the shrimp with 1 teaspoon of the salt and let stand for 10 minutes.
Rinse thoroughly, drain and pat dry.
Finely chop shrimp and put them in a mixing bowl.
Add remaining salt, ginger, rice wine, cornstarch, water chestnuts, green
onions, coriander, sausage and cheese to mix- ture; mix thoroughly.
If you are using won ton wrappers, trim the corner to make a circle.
Place 1 heaping teaspoon filling in the center of 1 wrapper. Moisten the
edge of the wrapper with water and fold in half to enclose filling and form
a half-circle. Pinch the edges together to seal.
Set on a baking sheet; cover with a towel. Repeat with remaining filling
and wrappers.
To cook and sauce 4 servings, add 1 tablespoon of the oil to a 10-inch
nonstick skillet and set over medium heat.
Arrange 12 gyozas in one single layer; pan-fry for 1 minute or until
lightly browned. Turn the gyozas over to brown other side, about 1 minute
longer.
Add chicken stock, shake pan to prevent gyozas from stick- ing. Cover and
cook at low boil for 2 minutes. Remove gyozas to a plate; keep warm.
Increase heat under skillet to high, add cream; bring to a boil stirring
for 45 seconds until thickened. Stir in lime juice.
Season with salt and pepper.
To serve, divide the sauce among 4 plates. Arrange 3 gyozas on each.
Garnish with fresh coriander springs.
Note: There is enough filling to make 4 dozen gyozas. The amount of sauce
indicated above is enough for 12 gyozas. If you want to make more, multiple
the sauce ingredients, but bear in mind that you will have to make the
sauce separately as part of each batch. Freeze extra uncooked gyozas on a
baking sheet; when frozen, transfer them to a freezer bag. Do not defrost
before browning.
Makes 4 dozen gyozas. Serves 16.
MMMMM
MMMMM----- Recipe via Meal-Master (tm) v7.07
Title: Easy Cheesy Artichoke Dip
Categories: Dips
Servings: 1
1 cn Artichoke hearts (14 oz)
1/2 c Pace Picante Sauce
-OR
1/2 c Pace Thick & Chunky Salsa
3/4 c Mayonnaise (light or reg)
1 c Freshly grated Parmesan
Drain and chop artichoke hearts. Mix with Pace, mayonnaise and Parmesan
cheese. Spread into a pie plate or ovenproof casserole. Bake at 350'F. for
20 minutes or until hot. For a festive touch, sprinkle with chopped red
bell peppers and fresh cilantro. Place on a tray and surround with
crackers, chips or vegetable dippers.
MMMMM
MMMMM----- Recipe via Meal-Master (tm) v7.07
Title: Easy Mexican Chicken and Rice
Categories: Poultry, Dips, Chicken
Servings: 6
1 c Converted rice
1 2/3 c Water
1 md Onion (chopped)
4 Skinless, chicken breast
-halves
1 c Salsa (the one you like)
Salt to taste
2 Chicken bullion cubes
In a large pan, combine the water and bullion cubes, and bring to a boil.
Add rice, onions and salt, boil 10 min then remove from the heat. Place
into casserole dish, place chicken breasts on top and pour salsa over the
chicken breast and rice, cover.
Place into preheated oven (350o), and cook for 1 hr. Serve.
MMMMM
MMMMM----- Recipe via Meal-Master (tm) v7.07
Title: Eels in Piquant Sauce ( All I Pebre)
Categories: Appetizers
Servings: 10
4 lb Eel
1 tb Olive oil
1 tb Paprika
2 c Hot water
3 Garlic cloves; chopped
14 Blanched almonds
2 tb Chopped fresh parsley
1/4 ts Saffron
1 tb Olive oil
Salt to taste
A favorite Valencian tapa as well as a popular main dish, especially along
the Costa Blanca. A cold beer might go best with this piquant tapa.
Clean and skin eels and cut into 1- to 1 1/2-inch pieces. Heat 1 tablespoon
olive oil in a casserole or skillet, add paprika, and stir in enough water
to cover eels. Bring to a boil and add pieces of eel. Meanwhile with a
mortar and pestle or in an electric blender crush garlic, almonds, parsley,
and saffron with enough olive oil to make a smooth paste. Stir mixture into
casserole, add salt to taste, and cook for about 20 minutes or until eels
are done. Add more water if sauce thickens. Serve hot.
Variation: For an all-in-one meal or a main course, add peas, chopped
carrots, or new potatoes (or all three) and serve over rice, as they do in
Valencia.
From: "Tapas, Wines & Good Times" by Don and Marge Foster. ISBN:
0-8092-4877-8
MMMMM
MMMMM----- Recipe via Meal-Master (tm) v7.07
Title: Egg Pancake Rolls with Pork Filling
Categories: Appetizers, Pork, Pancakes
Servings: 8
4 Eggs
1 tb Dry sherry
Carrots, finely chopped
(for garnish)
MMMMM-----------------------------FILLING----------------------------------
1 c (about 1/2 lb) ground pork,
Uncooked
2 md Fresh mushrooms,
Chopped fine
2 Scallions, chopped fine
(white parts separate from
The green)
2 ts Cornstarch, dissolved in
2 tb Water, cold
1/2 tb Dark soy sauce
1 tb Dry sherry
1 ts Salt
1 tb Peanut oil
MMMMM------------------------------SAUCE-----------------------------------
2 tb Oyster sauce
1 tb Light soy sauce
1 tb Plum sauce
Dash hot chili oil or
Tabasco
Sauce
In a bowl, stir the eggs with the dry sherry. In a mixing bowl, combine all
the filling ingredients, include only the white parts of the chopped
scallions (save the green parts for garnish) and stir to blend well. In a
8-inch skillet, heat the oil lightly. Pour about a quarter of the egg
mixture to cover the bottom of the skillet. Heat until the egg pancake has
barely set, then transfer to a plate. Make 3 more pancakes. Divide the
filling into 4 portions and put a portions on each pancake. Moisten your
fingers with cold water and spread the filling mixture evenly over the
surface of the pancake, then roll up tightly, as you would a jelly roll.
Seal with a little leftover egg from the egg-beating bowl. Place the rolls
on a flat plate that will fit your steamer, and then steam them over an
inch of simmering water for 15 minutes. In a bowl, mix together the sauce
ingredients. To serve, cut the rolls into slices, cutting on the slant.
Drizzle the sauce over them and top with the scallion greens and the
carrots. Makes 6 to 8 appetizer servings.
Recipe: "Chinese Appetizers" by Verdi
Published by Irene Chalmers Cookbooks, 1981
MMMMM
MMMMM----- Recipe via Meal-Master (tm) v7.07
Title: Egg Plant Fritters
Categories: Appetizers
Servings: 1
1 lg Egg plant
2 ts Butter
1 Egg, beaten
1 ts Salt
1/4 ts Pepper
Flour
Boil egg plant, scoop out the meat and mix with butter, egg, salt, pepper
and enough flour to drop from a spoon. Heat shortening (375 degrees). Drop
batter from spoon and fry. Drain on paper towel. Cooking time about 6
minutes.
MMMMM
MMMMM----- Recipe via Meal-Master (tm) v7.07
Title: Eggplant Caviar Dip
Categories: Appetizers, Dips
Servings: 6
1 md Eggplant, About 1 Lb.
2 Cloves Garlic
1/2 ts Soy Sauce
1 c Fresh Tomato, Chopped
1 ts Dried Basil, Crushed
2 tb Olive Oil
1 tb Lemon Juice
2 tb Green Onion, Diced, Use All
2 tb Fresh Parsley, Minced
1 tb Fresh Basil, Chopped
Cut the eggplant in half lengthwise. Bake, cut side down, on a greased
cookie sheet at 400°F for 60 minutes. As the eggplant cools, gently
squeeze out the excess water. Use a spoon to scoop pulp from the skin.
Place the pulp in a bowl and mash with a fork. Using a garlic press, crush
the garlic into the eggplant. Add all of the other ingredients and blend
well. Cover and chill. Makes about 3 1/2 cups of dip. SUGGESTED DIPPERS:
Sesame Crackers, Lavasch Crackers, Cocktail Rye Bread, Scallions, Bell
Peppers.
MMMMM
MMMMM----- Recipe via Meal-Master (tm) v7.07
Title: Eggplant Imam Bayildi
Categories: Appetizers
Servings: 6
2 md Eggplants
Olive oil
1 md Tomato, chopped
Salt & Pepper
1/4 ts Allspice
1/2 ts Parsley
1 tb Currants, soaked in cold
-water 30 minutes
1 Clove garlic
1 Bay Leaf
Cut the stems off the eggplants but do not peel. Cut several length-wise
slits in the eggplants, but do not slice through. Heat 2 tb olive oil in a
small skillet and saute the onion until it browns slightly. Than add
tomato, salt, pepper, allspice, and parsley. Cook over medium low heat
until the mixture breaks down to almost a puree. Drain currents, and add
the to the tomato-onion mixture, and cook for 10 more minutes. Stuff the
cooked mixture in the slits in the eggplants with your fingers or a knife.
Set the eggplants in a flame-proof dish that iwll just hold them. Pour oil
over the eggplants until oil level is about halfway up the eggplants. Add
garlic & bay leaf to the oil. Cover the dish and cook over very low heat
for an hour or until eggplants are very soft. Turn them every 15 minutes.
WHen done, pour off excess oil and strain and store for re-use. Cool and
refridgerate eggplants overnight. Serve cold with thin slices.
MMMMM
MMMMM----- Recipe via Meal-Master (tm) v7.07
Title: Elegant Crabmeat Balls
Categories: Appetizers, Seafood, Pork
Servings: 4
2 cn Crabmeat (6-7 Oz Cans)
1 c Bread Crumbs (Fresh)
3 tb Sherry Cooking Wine
1 tb Lemon Juice
1 tb Onion (Grated)
1 ts Dry Mustard
1/2 ts Salt
Pepper
1 pk Bacon (Cut Into Halves)
Parsley
Drain and flake crabmeat; combine remaining ingredients except bacon. Mix
well. Shape into walnut sized balls. Wrap in bacon half; secure with
toothpicks. Broil under medium heat until bacon is crisp, approximately 10
minutes, turning to brown evenly. Garnish with parsely ans lemon. Makes
appromately 2 dozen.
MMMMM
MMMMM----- Recipe via Meal-Master (tm) v7.07
Title: Empanadas (Brazilian Meat Pies)
Categories: Appetizers, Poultry
Servings: 50
4 c Flour
1 tb Butter
1 c Shortening
2 Whole eggs
1 Egg yolk
2 ts Salt
1 1/2 c Cold water
For the filling:
1 tb Oil
1 sm Onion, finely chopped (about
-1/4 cup)
1 Clove garlic, minced
3 Chicken legs
1 Bay leaf
2 tb Tomato paste
Salt & pepper
Water, as needed
3 tb Flour
1/4 c Cooked peas
8 Pitted green olives, chopped
Cayenne pepper
1 Egg beaten with a pinch of
-salt for glaze
Servings: Makes 50 1/2-inch empanadas
Notes: Empanadas are Brazil's national appetizer, tiny pies filled with
chicken olives, and peas. Belita's are famous all over Brazil. Empanadas
are traditionally made in special molds that are almost as deep as they are
wide. If they are unavailable, any small tartlet molds will do. "The secret
to making good dough," says Belita, "is to massage it, not knead it." It
may look as if she's making mud pies, but the results are truly superb.
For the dough:
To prepare the dough: Place the flour in a large mixing bowl and make a
well in the center. Place the butter, shortening, eggs, salt, and 1 cup
water in the well. Using one hand to mix, squeeze these ingredients through
your fingers to make a paste. Gradually work in the flour, squeezing the
dough between your fingers to mix it. Add water as necessary; the dough
should be quite soft. Let the dough rest for 30 minutes while you prepare
the filling.
Heat the oil in a large saucepan. Saute the onion and garlic over medium
heat for 2 to 3 minutes or until soft but not brown. Add the chicken, bay
leaf, tomato paste, salt, and pepper, plus water just to cover. Bring to a
boil, reduce heat, and simmer for 20 minutes, or until the chicken is
cooked. Skim off the fat that rises to the surface. Remove the chicken,
then strain and reserve the broth.
When the chicken is cool enough to handle, discard the skin and remove the
meat from the bone. Finely shred the meat with your fingers or in a food
processor. Stir in the flour, peas, and olives. Stir in 3 to 4 Tbsp broth;
the filling should be moist but not runny. Add enough cayenne to give the
chicken a little bite.
Pinch off cherry-sized pieces of dough and use them to line the tartlet
molds. Belita pushes the dough in with her thumb. The dough should just
reach over the top of the mold. Place a spoonful of filling in each crust.
Roll out the remaining dough and cut out tops for the empanadas. Try to
capture an air bubble when you place the top over the filling; according to
Belita, this is what makes the pies light. Seal the tartlets by pinching
together the top and bottom crust. Note: The empanadas can be prepared
ahead to this stage and frozen.
Preheat the oven to 350-F. Brush the tops with egg glaze. Bake for 30
minutes or until golden brown. Unmold and serve.
Source: Yankee magazine, April 1991, recipe from Belita de Castro-
Brazilian cook, cookbook author.
From: Sallie Austin
MMMMM
MMMMM----- Recipe via Meal-Master (tm) v7.07
Title: Empanadas - S. American
Categories: Appetizers
Servings: 1
MMMMM------------------------------DOUGH-----------------------------------
2 c Flour, all purpose
2/3 c Shortening or lard
1/2 ts Salt
6 tb Water
MMMMM--------------------------DESSERT FRUIT-------------------------------
2 1/2 c Fruit
1 ts Cinnamon
1 c Sugar
1/2 ts Nutmeg
MMMMM-------------------------CARNE ( ANY MEAT------------------------------
1 Onion
1 tb Olive oil
4 oz Water
Sal and Pepper to taste
1 Pepper, green
8 oz Tomato paste
1 tb Vinegar
1 lb Beef, sliced thinly
DOUGH:
In a medium mixing bowl, combine flour and salt. Cut in the
shortening or lard till pieces are the size of small peas. Add a small
amount of water to slightly moisten. Form dough into a ball. Roll out the
dough to about 1/8 thick and cut into 4" circles. Flour lightly both side
of circles and then stack up for later use.
DESSERT FILLING: Just about any kind of fruit or melon may be used.
Combine ingredients and heat to thoroughly mix, coarse chop, so that
filling is chunky but bite-sized. Pumpkins is very good!!
CARNE: Just about any kind of meat may be used, depending on availability.
The sauce seems to be the only fairly consistent thing. Saute the onion and
green pepper in olive oil. Add remaining ingredients and cook for 20
minutes. ( In S.A. this is continually cooked and prepared on the back
burner, often being used and added to for several months at a time. It
developes a flavor all its own...) Add meat and coat thoroughly with the
sauce.
COOKING: Add a large spoonfull of one of the above mixtures to the center
of a dough circle. Place another circle on top. Fasten the two circles
together by reeding the edges with a fork. These may then be baked, at
around 350 degrees F until brown, deep fat fried, fried, cooked or heated
on a barbecue. They may also be wrapped in banana husks, well moistened
corn husks, etc. The object is to heat thoroughly, cooking the meat and
browning the outsides so they are dry enough to hold together.
MMMMM
MMMMM----- Recipe via Meal-Master (tm) v7.07
Title: Empanadas
Categories: Appetizers
Servings: 4
1/4 lb Unsalted butter
2 c All purpose flour
1 ts Baking powder
1/2 ts Salt (or to taste)
2 Yolks of large eggs
1/4 c Chilled water
1/2 lb Ground lean beef
1/2 c Chopped white onions
2 tb Seedless raisins
2 tb Chopped black or green
-olives
1/2 ts Ground red pepper (Cayenne)
1/2 ts Oregano
1/2 ts Salt
1. Cut the butter into 1/4 inch cubves.
2. Place the flour, baking powder, salt, and butter in a mixing bowl.
Combine the ingredients with a pastry cutter (or with the steel blade in a
food processor).
3. Beat the egg yolks. Mix half of them into the flour mixture. Reserve
the remainder for step 12.
4. Incorporate the water slowly into the flour mixture until the dough
becomes a cohesive and semifirm mass.
5. Shape the sough into two balls. Wrap them in plastic wrap and
refrigerate them for 15 minutes.
6. Preheat the oven to 375 degrees F.
7. Heat the oil in a large saute pan or skillet over moderate heat. Saute
the meat for 3 minutes, stirring frequently. Transfer the meat with a
slotted spoon to a warm bowl.
8. Add the onions to the pan and saute them over low to moderate heat for
3 minutes, stirring frequently. (Add 1 or 2 extra teaspoons of oil if
necessary).
9. Return the meat to the pan and add the remaining ingredients. Cook the
mixture for 1 minute, stirring constantly. Reserve it for step 11.
10. Roll each ball of dough on a lightly floured board into a 1/8-inch
thick sheet. Using a cookie cutter with a 4- to 5-inch diameter, cut out
rounds. Collect the scraps and repeat step 10 until the dough is used up.
11. Place one tablespoon of the meat mixture in the center of each dough
round. Lightly moisten the exposed dough with cold tap water. Fold each
round in half, creating a half-moon shape. Crimp the two edges of dough
together, so that the stuffing cannot ooze out during the baking step.
12. Brush the tops of the uncooked empanadas with the remaining egg yolk.
13. Place the uncooked empanadas on an ungreased baking sheet. Bake them
in the middle of the oven until the tops become light golden brown (roughly
20 minutes). Serve the empanadas fresh from the oven.
Serves 4.
From: GREAT PEASANT DDISHES OF THE WORLD by Howard Hillmann ISBN
0-395-32210-3. Houghton Mifflin, Boston. 1983 Posted by: Karin Brewer,
Cooking Echo, 7/92
MMMMM
MMMMM----- Recipe via Meal-Master (tm) v7.07
Title: Endive with Tomato Rosettes
Categories: Appetizers
Servings: 36
6 md Heads Belgiam Endive
8 oz Cream Cheese
3 tb Milk
2 oz Dried Tomatoes, Chopped
Basil Leaves Or Watercress
Flower For Garnish
ABOUT 30 MINUTES BEFORE SERVING OR EARLY IN DAY: Separate leaves from heads
of Belgiam endive (you should be able to get 6 pretty leaves from each
endive). Reserve small leaves and centers for salad another day. Rinse
leaves under running cold water; pat dry with paper towels. In small bowl,
with mixer at medium speed, beat cream cheese until smooth. Gradually beat
in milk until blended. With spoon, stir in chopped dried tomatoes. Spoon
cream-cheese filling into decorating bag with large rosette tube. Place a
basil leaf or small watercress sprig on each endive leaf. Pipe some filling
onto basil on wide end of each endive leaf. Arrange endive leaves on
platter; garnish platter with flower. Cover and refrigerate until ready to
serve.
MMMMM
MMMMM----- Recipe via Meal-Master (tm) v7.07
Title: Endive with Bleu Cheese
Categories: Appetizers
Servings: 2
3 oz Cream cheese
3 oz Bleu cheese
3 tb Unsalted butter
1/4 c Whipping cream
2 lg Bunch Belgian endive
paprika
(Makes about 2 dozen appetizers.)
Combine cheeses, butter and 1/4 cup whipping cream in processor or blender
and mix until creamy, adding more cream as necessary.
Separate endive leaves; wash and drain. Spoon cheese mixture into pastry
bag fitted with star tip and pipe into endive leaves. Arrange leaves in
spoke pattern on large platter and sprinkle with paprika. Refrigerate until
ready to serve.
MMMMM
MMMMM----- Recipe via Meal-Master (tm) v7.07
Title: Escargot En Croute
Categories: Appetizers
Servings: 6
MMMMM--------------------------BUTTER MIXTURE-------------------------------
1 c Butter
1/4 c Finely chopped parsley
8 Garlic cloves; minced
1 Shallot
2 tb Dry white wine
1 1/2 ts Worcestershire sauce
1 ts Fresh lemon juice
1 ts Pernod
2 Anchovy fillets; minced
1/4 ts Hot pepper sauce
Salt & freshly ground pepper
MMMMM---------------------------------------------------------------------
2 tb Butter
36 Snails; washed
1/4 c Diced onion
6 tb Dry white wine
6 Puff pastry dough sheets*
1 Egg
2 tb Water
* Note: Puff pastry sheets should be cut slightly larger than escargot
dish.
For BUTTER MIXTURE: Whip butter in mixing bowl. Add next 9 ingredients
with salt and pepper to taste, and mix well. Set aside.
Melt 2 tablespoons butter in medium skillet. Add snails, onion and wine
and saute' until liquid evaporates. Set aside and let cool.
Place one snail in each hole of escargot dish. Generously cover with
butter mixture. Place 1 sheet of puff pastry dough over each escargot
dish. Trim dough and seal around edge of dish. Beat egg with water and
use to brush dough. Chill until ready to bake, at least 20 minutes.
Preheat oven to 375 degrees. Bake until pastry rises and is golden, about
20 to 30 minutes. Remaining butter mixture can be refrigerated as long as
2 weeks and used when garlic butter is needed.
Source: Harrison's, Indianapolis, Indiana. Bon Appetit RSVP Column.
MMMMM
MMMMM----- Recipe via Meal-Master (tm) v7.07
Title: Escargots En Cercueils ( Snails in Puff Pastry Shells )
Categories: Appetizers
Servings: 6
36 Snails; undrained
1/2 c Chardonnay or dry white wine
1 Medium onion; minced
1 Shallot; minced
2 Garlic cloves; minced
Salt & freshly ground pepper
Freshly grated nutmeg
1 lb Puff pastry, pref. homemade
1 Egg yolk (blended w/ milk)
3 tb Milk (to blend with yolk)
3/4 c Butter; well-chilled*
1/3 c Chopped toasted hazelnuts
3 tb Minced fresh parsley
*Note: Butter should be cut into 12 pieces.
Drain snail juices into small saucepan. Place snails in bowl. Add wine,
onion, shallot, garlic, salt, pepper and nutmeg to juices and bring to
boil. Pour marinade over snails. Let cool. Cover and refrigerate for 24
hours. Preheat oven to 425 degrees. Butter baking sheets. Roll dough out
on lightly floured surface to thickness of 1/4". Cut out 36 circles using
2-inch floured cutter. Arrange circles on prepared sheets. Using knife
tip, trace lid on each circle 3/4-inch from edge; do not cut through dough.
Brush with glaze. Bake pastry until puffed and golden brown, about 10
minutes. Cool slightly on rack. Using sharp knife, cut out lids. Discard
any soft dough inside shells. Reduce oven to 375 degrees.
Strain marinade into large saucepan, pressing down on vegetables to extract
all liquid. Boil until reduced to 1/2 cup. Remove pan from heat and whisk
in 2 pieces of butter. Set pan over low heat and whisk in remaining butter
1 piece at a time. Mix in snails, hazelnuts and parsley.
Adjust seasoning. Place 1 snail and some of sauce inside each shell. Top
with lid. Bake until heated through. Serve immediately.
Bon Appetit magazine, Dec. '84.
MMMMM
MMMMM----- Recipe via Meal-Master (tm) v7.07
Title: Escargots
Categories: Appetizers
Servings: 6
1 c Butter; softened
2 tb Chopped shallots
2 tb Chopped garlic
2 tb Champagne or white wine
1 tb Worcestershire Sauce
1 tb Chopped fresh parsley
1 ts Brandy
1 ts Lemon juice
1/2 ts Salt
1 pn Pepper
36 Snails and shells
Mix, but do not whip, all ingredients except snails. Heat mixture in large
skillet. Add snails and simmer 10 to 15 minutes, allowing liquid to cook
into snails. Preheat oven to 350 degrees. Put small amount of butter
mixture into bottom of each shell. Insert snail using end of fork. Top
with additional butter mixture. Continue until all shells are filled,
placing them in flat baking dish as they are completed. Pour remaining
butter mixture over snails and heat until bubbling, about 10 minutes.
Source: The Sun Dial, Atlanta Georgia. Bon Appetit RSVP column.
MMMMM
MMMMM----- Recipe via Meal-Master (tm) v7.07
Title: Fake Guacamole
Categories: Dips
Servings: 1
1 16 oz bag of frozen peas,
Thawed
1 sm Can medium hot green chilis
1/4 c Chopped onion
3/4 ts Garlic powder
1 tb Red chili powder
4 tb Your favorite salsa (or
Chopped
Tomatoes)
1 tb "Imo"
Cumin to taste
Salt and pepper to taste
Any other spices you enjoy
In guacamole
Much lower in fat than real quacamole. Try this recipe, you'll be
surprised! Thaw the peas by placing them in a colander and running them
under lukewarm tapwater. To test if they're thawed, pop one in your mouth
occasionally. Once thawed (it should only take 1-2 minutes), drain
thoroughly and pour the peas into a blender or food processor.
Puree the peas in the blender or food processor. Place pureed peas in a
ceramic bowl and mix in the remaining ingredients. Refrigerate for several
hours to let the flavors blend. Makes about 1 1/2 cups.
MMMMM
MMMMM----- Recipe via Meal-Master (tm) v7.07
Title: Far East Peanut Dipping Sauce
Categories: Appetizers, Dips
Servings: 2
1 ts Soy Sauce
4 ts Water
2 ts Rice Wine Vinegar
1 c Peanut Butter, Chunky
1 ts Sesame Oil
1 ts Chili Paste With Garlic
1/8 ts Cayenne Pepper
1/4 c Mayonnaise
Mix the soy sauce and vinegar together and set aside. Put the peanut
butter in a bowl and mix in the sesame oil, blending thoroughly. Then mix
in the chili paste and cayenne pepper, blending well. Add the soy sauce
blending well. Blend in the mayonnaise and serve at room temperature.
Makes 1-1/4 cups of dipping sauce. SUGGESTED DIPPERS: Beef Satay, Shrimp,
Crayfish, Sesame Crackers, Scallions, Cherry Tomatoes, Snow Peas
MMMMM
MMMMM----- Recipe via Meal-Master (tm) v7.07
Title: Faux Stuffed Eggs
Categories: Appetizers, Eggs
Servings: 28
14 md Hard Cooked Eggs
15 oz Garbanzo Beans, Drained
1/4 c Plain Lowfat Yogurt
1 tb Dijon Mustard
1 cl Garlic, Minced
1 tb Red Caviar, Optional
Slice eggs in half lengthwise; carefully remove and discard yolks. Position
knife blade in food processor bowl; add beans and next 3 ingredients.
Process until smooth. Spoon mixture into decorating bag fitted with a large
star tip; pipe mixture into egg cavities. Top evenly with caviar. Yield: 28
appetizers (serving size: 1 stuffed egg half).
28 calories (13% from fat), 0.4 g fat, 4 mg chol, 74 mg sodium.
MMMMM
MMMMM----- Recipe via Meal-Master (tm) v7.07
Title: Fennel Seed Onion Dip
Categories: Appetizers, Cheese, Dips
Servings: 4
1/2 ts Fennel Seeds
1 c Cream Cheese, Softened
1 c Sour Cream
1/4 c White Onion, Minced
1/2 ts Salt
1/4 ts Black Pepper
1 ts Paprika
Beat the fennel seeds and cream cheese together until smooth. Whip in the
sour cream. Blend in all the other ingredients, mixing well. Cover and
chill. Makes about 2 cups of dip. SUGGESTED DIPPERS: Carrots, Zucchini,
Turnips, Crab, Butterflake Biscuit Chips.
MMMMM
MMMMM----- Recipe via Meal-Master (tm) v7.07
Title: Feta Stuffed Pasta Shells
Categories: Appetizers, Microwave
Servings: 1
48 lg Pasta shells
3/4 c Feta cheese, crumbled
3/4 c Red pepper, finely diced
12 Olives, black pitted
1/4 c Walnuts, finely chopped
2 tb Parsley, fresh chopped
1/2 ts Oregano, dried
In pot of boiling water, cook pasta shells as directed on package (till al
dente). Rinse until cold water. Drain well, arrange shells on large
microwave safe serving dish. Set aside. In bowl, combine feta, red
pepper, olives, walnuts, parsley and oregano. Fill each pasta shells with
about 1 tsp of feta cheese mixture. Use toothpick to skewer each shell.
Microwave stuffed shells at Medium (50%) for 4 to 5 minutes or till heated
through. MAKES: 48 appetizers posted by Anne MacLellan
MMMMM
MMMMM----- Recipe via Meal-Master (tm) v7.07
Title: Fiesta Onion Dip
Categories: Dips
Servings: 6
1 Jumbo Vidalia onion, chopped
-(with green tops if in
-season) OR
2 md Vidalia onion, chopped (with
-green tops if in season)
3 tb Sliced black olives
3 tb Chopped green chili peppers
1 lg Tomato, peeled or chopped OR
2 md Tomatoes, peeled or chopped
3 tb Olive oil
1 1/2 ts Wine vinegar
1/8 ts Cumin
1 ds Worchestershire sauce
1 ds Tabasco sauce
Salt and pepper to taste
Combine the above ingredients and chill well. Serve with corn chips.
SOURCE:* The Orignal Vidalia Onion Cookbook, compiled by Pam McIntyre,
Published by: The Vidalia, Georgia Chamber of Commerce. POSTED BY: Jim
Bodle 5/93
MMMMM
MMMMM----- Recipe via Meal-Master (tm) v7.07
Title: Fiesta Shrimp Dip
Categories: Dips, Seafood
Servings: 1
9 oz Shrimp, Rinsed And Drained
- Or 10 Ounces Frozen,
- Cooked, Shelled, Thawed
3 oz Cream Cheese, Softened
1/2 c Thousand Island Dressing
1/4 c Mayonnaise
1/3 c Pace Picante Sauce
2 tb Grated Onion
1 ts Horseradish
2 tb Thinly Sliced Green Onion
- Tops
Finely chop shrimp, reserving a few whole shrimp for garnish. Combine
chopped shrimp with remaining ingredients except green onions; mix well.
Spoon into serving bowl; garnish with green onion and reserved shrimp.
Chill. Serve with assorted crackers, chips or vegetable dippers. Makes
about 2-1/2 cups dip.
Note: If frozen shrimp are used in place of canned, add 1/4 teaspoon salt
before chilling.
From: Pace booklet.
MMMMM
MMMMM----- Recipe via Meal-Master (tm) v7.07
Title: Fig Appetizers
Categories: Appetizers
Servings: 1
Ripe fresh purple figs with rosy centers and luscious fresh green figs
can make perfect cocktail fare. Allow 1 fig, quartered, for each guest.
For each fig, cut 2 thin slices of prosciutto lengthwise into halves. Wrap
a half slice around each fig quarter so that it looks like a rose. To
serve, sprinkle with fresh lime juice and freshly ground black pepper.
Garnish with fresh mint sprigs.
Another favorite: Slice each fig lengthwise into halves, 1 fig per
person. Into each half, spoon 1 teaspoon of Pecan Cream Cheese (see
below). Sprinkle with finely chopped pecans. PECAN CREAM CHEESE 1/2 cup
shelled pecans 8 oz. cream cheese, softened 1. Chop pecans coarsely in a
food processor fitted with a steel blade. 2. Add softened cream cheese and
process until smooth. Scrape out with a rubber spatula, cover, and
refrigerate until ready to use. Makes 1 cup.
MMMMM
MMMMM----- Recipe via Meal-Master (tm) v7.07
Title: Filled Tortillas
Categories: Appetizers
Servings: 1
6 Flour tortillas
-Salsa (optional)
16 oz Cream cheese (softened)
1 1/2 tb Chopped black olives
4 Jalapenos chopped fine
1/4 -1/2 tsp chili powder
3/4 ts Seasoning salt
Mix softened (can be done in the microwave) cream cheese, olives,
jalipinos, chili powder, and seasoning salt. Spread a thin layer on
tortilla going all the way out to the edges. Roll tortilla. Repeat for each
tortilla. At this point you can either put them in a plastic bag in the
refrigerator and save until you are ready to serve them, or serve
immediately. (Sometimes I warm them for a few seconds in the microwave to
soften, other times I serve cold). Cut into 1/2" slices before serving. Can
be dipped into salsa.
From: Stephanie Da Silva Date: 07-19-93
MMMMM
MMMMM----- Recipe via Meal-Master (tm) v7.07
Title: Fish En Escabeche
Categories: Seafood, Appetizers
Servings: 12
1 lb Firm White Fish Fillets *
1/3 c Lemon Juice
1/3 c Lime Juice
1/4 c Olive Or Vegetable Oil
1 tb Cilantro, Fresh, Snipped **
1 ts Oregano, Fresh, Snipped ***
3/4 ts Salt
1/4 ts Pepper
12 Stuffed Green Olives ****
2 Jalapenos Chiles *****
1 sm Onion, Finely Chopped
1 Clove Garlic, Finely Chopped
1 c Tomato, Seeded And Chopped
1 Avocado, Peeled And Chopped
* Fish should be Orange Roughy, Haddock, or Mackerel, cut into 1/2" strips
** If fresh Cilantro is not available, use 1 t dried cilantro leaves. ***
If fresh oregano is not availabel, use 1/4 t dried oregano leaves. ****
Olives should have pimiento stuffing. ***** Jalapeno Chiles should be
seeded and chopped.
~-------------------------------------------------------------------------
Heat 3/4-inch of water to boiling in 10-inch skillet; carefully place fish
in water. Heat to boiling; reduce heat. Simmer, uncovered, just until
fish is opaque, about 30 seconds (DO NOT overcook or fish will fall apart);
drain carefully. Mix remaining ingredients except tomato and avocado in a
glass or plastic dish. Stir in fish carefully. Cover and refrigerate 2
days, carefully stirring occasionally. Just before serving, gently stir in
tomato and avocado; drain. Serve fish mixture on saltine crackers or
tortilla chips, if desired.
MMMMM
MMMMM----- Recipe via Meal-Master (tm) v7.07
Title: Five Cheese Pizza
Categories: Pizza, Cheese, Appetizers
Servings: 1
Whole wheat pizza dough (rec
-ipe) or basic crust
2 tb Pine nuts
2 tb Olive oil; plus additional
-for pan
Cornmeal for pan (optional)
1 ts White wine vinegar
1/2 ts Garlic; minced
1 sm Zucchini; thinly sliced (ab
-out 3/4 cup)
1/3 c Red onion; very thinly slic
-ed
3/4 c Provolone cheese; grated
Coarse salt
Fresh ground pepper
1/2 c Mozzarella cheese; grated
1/3 c Bel paese cheese; slivered
-(get at italian groc.)
1/4 c Gorgonzola cheese; crumbled
6 tb Parmesan; freshly grated (i
-mported is best)
1 tb Parsley; fresh, chopped
1. Prepare Whole Wheat Pizza Dough through Step 3. 2. Heat small skillet
over low heat until hot to the touch. Add pine nuts; reduce heat to very
low. Toast pine nuts, shaking pan frequently, until evenly golden, about 2
minutes. Set aside. 3. Heat oven to 500F. Oil a 12-inch pizza pan as
necessary for type of pan (see below for tips); sprinkle with cornmeal if
desired. 4. Combine 1 Tablespoon of the oil, the vinegar, and galric in
medium bowl; add zucchini and red onion, tossing to coat. 5. Complete Whole
Wheat Pizza Dough. 6. Place dough in prepared pan; brush surface with
remaining oil. Sprinkle half the provolone evenly over dough, leaving a
3/4-inch border; top with even layer of zucchini mixture. Sprinkle with
salt and pepper to taste, then with the remaining provolone, all the
mozzarella, Bel Paese, and Gorgonzola, and half the Parmesan. Sprinkle with
additional salt and pepper. Bake until crust is golden, about 15 minutes.
Scatter pine nuts evenly over surface. Bake until pine nuts and crust are
browned, 3 to 5 minutes longer. Sprinkle with remaining Parmesan and the
parsley. Serve immediately. Makes One 12-inch Pizza! Recipe from Cuisine,
November, 1984. See Whole Wheat Pizza Dough recipe. Which Pan for Pizza?
Almost any type of pan can give good results, though directions for
brushing with oil and sprinkling with cornmeal differ slightly with each.
In fact, the use of cornmeal is not required to prevent sticking except
when using a pizza stone, but a little sprinkled on the surface of any pan
will give added texture to the crust. Tin-lined steel; aluminum round pizza
pans or baking sheets:
Generously brush the pan with olive oil. Black-finished metal baking
sheets and pizza pans:
Follow the manufacturer's directions for care. Lightly brush bottom
and sides (if any) with olive oil. Pyrex pizza pan:
Generously brush pan with olive oil. Pizza Stone:
Stones require preheating in a 500F oven. They require no oiling but
must be sprinkled with cornmeal to prevent sticking just before the pizza
is transferred from the peel (paddle). The peel must also be sprinkled
with cornmeal before the uncooked pizza is place on it for transfer to the
heated pizza stone. When removing the hot pizza stone from the oven, be
careful not to set it on a cold surface, or the stone will crack.
MMMMM
MMMMM----- Recipe via Meal-Master (tm) v7.07
Title: Flaky Beef Turnovers
Categories: Beef, Appetizers
Servings: 6
6 oz Boneless beef top round or
-rib-eye steak
2 sm Potatoes, peeled, diced
Half of a (1.25 oz) envelope dry onion-soup mix (about 3 TBLS) 2
TABLESPOONS ketchup 1 teaspoon Worcestershire sauce 1 TABLESPOON chopped
fresh parsley 6 frozen puff-pastry shells (one 10-oz. package)
"It's important to cut potatoes into very small pieces, so they get done by
the time the pastry is brown."
Preheat oven to 400 F (205 C). Trimbeef; discard fat. Cut beef into cubes
no larger than 1/2 inch. In a medium bowl, combine beef, potatoes, soup
mix, ketchup, Worcestershire sauce and parsley. On a lightly floured
board, roll out each pastry shell to a 7-inch circle. Spoon equal amounts
or about 1/4 cup meat mixture on each rolled-out shell. Brush edges with
water. Fold over; press with tines of a fork to seal. Cut several slits
in top of each. Place on a baking sheet. Bake in preheated oven 20 to 25
minutes or until golden brown. Serve hot. Makes 6 turnovers.
[Mable Hoffman's Finger Foods, page 65; HP Books, 1989.]
From Charlie Baden
MMMMM
MMMMM----- Recipe via Meal-Master (tm) v7.07
Title: Flash Un Kas
Categories: Appetizers
Servings: 1
2 c Flour
1/2 lb Butter
1/2 lb Cream Cheese
MMMMM-----------------------------FILLINGS----------------------------------
2 oz Goose Liver Paste
1 ts Worcestershire Sauce
1 ts Steak Sauce
Or:
2 oz Ground Ham
1 ts Steak Sauce
1 ts Catsup
Or:
Anchovy Paste
Or:
Caviar
Work into the flour the butter and cream cheese. Chill thoroughly... over
night is not too long. Take pieces of dough and roll very thin, as quickly
as possible. Cut with a round cookie cutter, size of a water glass or
larger if desired. Mix together ingredients for one of the fillings. Spread
on dough, fold over and bake at 400°F until brown. These may be shaped
earlier and baked just before serving. Serve as an appetizer with beer,
except the anchovy or caviar which should be served with cocktails. Make
the anchovy and caviar appetizers somewhat smaller than the ones that are
to be served with beer. Source: Pennsylvania Dutch Cook Book - Fine Old
Recipes, Culinary Arts Press, 1936.
MMMMM
MMMMM----- Recipe via Meal-Master (tm) v7.07
Title: Flavorings for Main Course Crepes
Categories: Appetizers
Servings: 1
1 tb Brandy
1 tb Fresh herbs
1 ts Dried herbs
1 ts Grated lemon rind
Add these with the melted and cooled butter.
From: You can do anything with crepes. 1993 Cooking Echo Picnic cookbook
exchange. Happy Charring
~-- EZPoint V2.2 * Origin: "LaRK's" Place (1:343/26.3)
===========================================================================
BBS: High Country East Date: 07-31-93 (23:20) Number: 1776 From: LAWRENCE
KELLIE Refer#: NONE To: ALL Recvd: NO Subj: recipe Conf: (52)
Cooking
MMMMM
MMMMM----- Recipe via Meal-Master (tm) v7.07
Title: For the Elegant Set (Menu & Recipes)
Categories: Appetizers
Servings: 6
1 ts Onion juice
Juice from 1/2 lemon
8 oz Pacakge softened cream
-cheese
Toast rounds
1 sm Jar of caviar
FROM: Shelley Rodgers (Jolly Rodgers:the Portuguese Pirate!)
Food fit for the most exquisite of palates! Build your reputation as a
hostess. Don't be faint hearted when it comes to serving your gourmet
friends. Bring out your best silver and dazzle them with your culinary
skill. The recipes that follow will bring you compliments and you won't
have to spend hours in the kitchen to bring it off.
~=> Menu Red Caviar Canapes Strawberry Surprises Fondue Bourguignonne Meat
Dip Sauces: Mock Bernaise, Anchovy, Garlic, Mustard Plum Elite Espresso
coffee (no recipe) Light California champagne (no recipe)
~=> Serving Suggestion Starched blue linen, crystal serving dishes, white
porcelain and sterling champagne glasses all bring a touch of elegance to
an intimate deck-side gathering. Arched candelabra with tall white tapes
would be perfect for illuminating the fondue dish. Each guest could be
handed a porcelain salad size plate with blue linen napkin folded on top
and frosted sliver champagne glass. Remember to preheat your best demitasse
cups for the expresso.
~=> Red Caviar Canapes chopped chives
Mix onion juice, lemon juice and cream cheese. Using a pastry tube, form a
crown of this mixture on rounds of toast. From the jar of caviar, take a
dab to fill each center. Decorate the edges with chopped chives.
~=> Strawberry Surprises (note: NO LIE!!!) 2 lbs fresh strawberries 1 cup
powdered sugar 1 cup light rum 1 cup vodka 1 cup Triple Sec
Gouge out the stems so the hollow center of the strawberries are exposed.
Place them in a plastic container and sprinkle the powdered sugar over
them. Add the rum, vodka and Triple Sec and gently tumble until well mixed.
Refrigerate covered for at least 2 days occasionally tumbling. Gently
remove strawberries from marinade and serve cold in pre-chilled crystal
bowl. Sip the marinade!!!
~=> Fondue Bourguignonne 1 1/2 lbs beef tenderloin (cheaper cuts may need
to be tenderized) peanut oil
Cut meat into bite-sized pieces and set aside. Pour oil into your fondue
dish or chafing dish until it is at least 3 inches deep. Heat the oil t
about 360~ or until it will cokk a test chunk of meat in three minutes.
Each guest spears a chunk of beef with a fondue fork and cooks it to taste
in the hot oil. (It's nice to mark the forks with a colored dot on a piece
of tape so they will be recognized). After the pieces of meat are cooked,
each guest dips the choice morsel into one of the variety of elegant
sauces.
~=> Meat Dip Sauces --=> Mock Bernaise Soak 1 tsp tarragon in 1 Tbsp
tarragon vinegar. Add 1 cup mayonnaise, 3 shallots and a pinch of dry
mustard. Whirl in a blender for 1 minute.
~-=> Anchovy Combine 2 tsp anchovy pate with 1 cup mayonnaise. Mix
thoroughly.
~-=> Garlic Cream together 1 stick of softened butter and 1 clove finely
minced garlic.
~-=> Curry Combine 2 tsp curry powder (or more) witha dash of garlic
powder, dash oflemon juice and 1 10-oz can of beef gravy.
~-=> Mustard Combine 1 cup mayonnaise, 2 Tbsp sour cream, 1-1/2 Tbsp dry
musgard, 2 tsp tarragon vinegar and a little salt.
~=> Plum Elite 4 parts Sake 1 part Plum wine sqeeze of lime fresh pineapple
wedges for garnish
Combine sake and plum wine. Add a squeeze of lime. Pour over cracked ice
in a prechilled tall silver or crystal stemmed water glass. Garnish with a
slim wedge of fresh pineapple for stirring and nibbling. [ Food for Wet
Fingers, Sharon R. Hines, 11/81 ]
** -=> this comes from the bottom of the files of Shelley Rodgers <=-
MMMMM
MMMMM----- Recipe via Meal-Master (tm) v7.07
Title: Freezer Log
Categories: Appetizers
Servings: 6
1/2 lb Sharp Cheddar cheese
8 sl Cooked bacon
1/2 ts Worcestershire sauce
1 ts Dry mustard
2 ts Mayonnaise
Combine in food processor - 1/2 lb. sharp yellow cheese, 8 slices bacon,
1/2 tsp. Worchestershire sauce, 1 tsp. dry mustard, 2 tsp. mayonnaise.
Blend until bacon is minced. Form into a log shaped like party rye bread.
Wrap in plastic wrap or foil and freeze til firm. To serve, slice, put on
rye bread,
MMMMM
MMMMM----- Recipe via Meal-Master (tm) v7.07
Title: French Onion Rings
Categories: Appetizers
Servings: 6
2 lg White onions
1 c Beer
1/4 ts Salt
1 ts Baking powder
1 1/4 c Flour
1 tb Oil
1 Beaten egg
Slice onions into 1/4 inch slices. Separate into rings. In a large bowl
combine flour, baking powder, salt, egg, beer and oil. Blend until smooth.
Dip onion rings into batter to coat well, fry in hot oil at 375 degrees
until golden brown. Drain on paper towels.
MMMMM
MMMMM----- Recipe via Meal-Master (tm) v7.07
Title: French Onion Dip
Categories: Dips
Servings: 1
1/2 c Miracle Whip
2 c Sour Cream
1 pk French Onion Soup Mix
Combine all ingredients until well mixed. Cover and chill until serving
time. Makes 2-1/2 cups. From: Los Angeles Times.
MMMMM
MMMMM----- Recipe via Meal-Master (tm) v7.07
Title: French Style Herbed Cheese
Categories: Appetizers, Spreads
Servings: 6
8 oz Pkg softened cream cheese
2 tb Milk
1/4 ts Crushed dried oregano leaves
1/8 ts Garlic powder
1/8 ts Onion powder
1/8 ts Pepper
Combine all ingredients, mix until well blended. Chill. Serve with crusty
french bread or crackers.
MMMMM
MMMMM----- Recipe via Meal-Master (tm) v7.07
Title: Fresh Corn and Sausage Fritters
Categories: Appetizers
Servings: 24
1 c All-purpose Flour, sifted
1 ts Baking Powder
1 ts Salt
1/8 ts Pepper
1/4 ts Paprika
1 c Sausage, cooked and crumbled
1 c Fresh Corn off the cob
2 Egg Yolks, beaten
2 tb Milk
2 Egg Whites, beaten stiff
Oil, for frying
Sift flour, baking powder, and spices together in a mixing bowl. Add
sausage, corn, egg yolks, and milk; mix until blended. Fold in stiffly
beaten egg whites. Drop by heaping teaspoonfuls into oil heated to 360 -
365 degrees. Cook 3 to 5 minutes, turning to brown on all sides. Drain on
paper towels.
Makes about 24 fritters
SOURCE: Oneida Daily Dispatch 8/13/92, The Kitchen Magician, Barbara Barker
SHARED BY:Jim Bodle 8/92
MMMMM
MMMMM----- Recipe via Meal-Master (tm) v7.07
Title: Fresh Fruit Dip
Categories: Appetizers, Dips
Servings: 6
1 Egg (beaten)
1/2 c Sugar
1 tb Grated orange peel
2 ts Grated lemon peel
2 tb Lemon juice
1 pt Whipping cream (whipped)
Cook and stir over low heat 5 minutes until thick. (should be very thick!)
Cool well. Fold cooled ingredients into whipped cream. Serve with fresh
fruits, strawberries, bananas, pineapples, etc.
Randy Rigg
MMMMM
MMMMM----- Recipe via Meal-Master (tm) v7.07
Title: Fresh Vegetable Pizza
Categories: Appetizers, Pizza
Servings: 60
2 c Pillsbury Crescent Rolls
8 oz Sour cream
1 1/2 tb Prepared horseradish
1/4 ts Salt
1/8 ts Pepper
2 c Fresh mushrooms, chopped
1 c Chopped, seeded tomatoes
1 c Small broccoli florets
1/2 c Chopped green peppers
1/2 c Chopped green onions
1>. Heat oven to 375 deg.F. Separate dough into 4 long rectangles. Place
rectangles crosswise in an ungreased 15 x 10 x 1-inch baking pan; presss
over bottom and 1 inch up the sides. Seal perforations. Bake 14 to 19
minutes or until golden brown. Cool completely. 2>. Blend sour cream,
horseradish, salt and pepper until smooth. Spread evenly over crust. Top
with remaining ingredients. Cut into appetizer-size pieces. Refrigerate.
MMMMM
MMMMM----- Recipe via Meal-Master (tm) v7.07
Title: Fried Catfish Batter
Categories: Seafood, Appetizers
Servings: 6
1 ts Salt
1/2 ts Black pepper
1 c Cornmeal
1 tb Sherry or brandy (optional)
1 Jar prepared mustard
*SOURCE: Recipe of Bill Rogers, Golf Director, San Antonio CC
Catfish (Steaks, fillets or whole) Oil for frying.
Heat oil until it pops when sprinkled with a drop of water. Pat fish dry,
then brush with mustard, (mixed with sherry or brandy if desired). Sift
cornmeal, salt and pepper into bag. Add 2 or 3 steaks or fillets, or 1
whole fish; close and shake. Drop fish carefully into hot oil; fry until
lightly browned. Drain well on paper. Keep fish warm and crisp in a
closed paper sack.
Try fresh or canned potatoes fried with the same batter. Tastes good.
*Collection of Clarence Fontish*
MMMMM
MMMMM----- Recipe via Meal-Master (tm) v7.07
Title: Fried Deviled Camembert
Categories: Appetizers, Cheese
Servings: 4
4 Pieces fairly firm Camembert
-cheese (1.5 oz)
2 ts All-purpose flour
1/2 ts Dry mustard
1/2 ts Dried mixed herbs
Fresh ground pepper to taste
1 Egg, beaten
1/4 c Dry bread crumbs
1/2 ts Hot chili powder
4 pn Cayenne pepper
Vegetable oil for frying
Fresh sage sprigs (opt)
Fresh rosemary sprigs (opt)
Fresh thyme sprigs (opt)
Wrap and freeze cheese 1 hour.
On a plate, combine flour, mustard, herbs and pepper. Dredge each piece of
cheese thoroughly with mixture, then dip into egg. In small bowl, mix bread
crumbs with chili powder and cayenne pepper. Coat dipped cheese portions in
mixture, pressing on firmly with palms of hands.
Half fill a deep-fat fryer or saucepan with oil. Heat to 375'F. (190'C.) or
until a 1/2" cube of day-old bread browns in 40 seconds. Fry cheese about
30 seconds or until golden brown. Drain on paper towels. Garnish with sage,
rosemary and thyme sprigs, if desired, and serve at once.
MMMMM
MMMMM----- Recipe via Meal-Master (tm) v7.07
Title: Fried Fish Balls
Categories: Seafood, Appetizers
Servings: 6
3 lb Freshwater trout fillets,
-cooked and flaked
1/2 c Finely chopped onion
1/2 c Finely chopped green pepper
1 tb Chopped fresh parsley
1/4 c Lemon juice
3/4 c Fine, dry breadcrumbs
2 Eggs, beaten
1/2 c Milk
2 ts Spicy brown mustard
2 ts Salt
1/4 ts Pepper
vegetable oil Cocktail sauce
Combine first 11 ingredients in a large mixing bowl; mix well. Shape into
1-inch balls. (At this point, balls may be frozen: when ready to use,
partially thaw and fry as directed below.)
Fry croquettes in 2-inch deep hot oil (370) until golden brown. Drain on
paper towels. Serve immediately with cocktail sauce. Yield: 5-1/2 dozen.
Note: This makes a delicious appetizer and may be made with any cooked
fish.
From: The Southern Heritage Sea and Stream CookBook Shared By: Pat Stockett
MMMMM
MMMMM----- Recipe via Meal-Master (tm) v7.07
Title: Fried Leeks with Tarragon
Categories: Appetizers
Servings: 4
4 Leeks, about 1-in thick,
-white parts only
1 Egg
Salt & freshly ground pepper
1 ts Finely chopped parsley
1 ts Tarragon
Flour; for dredging
Oil for frying
-canola, lt. olive or peanut
Tarragon vinegar
TRIM THE LEEKS: Cut off the roots but leave enough so that the leaves
remain joined at the base. Slice them in half lengthwise down to the base
but not through it, and rinse them well. Steam them over boiling water
until they are tender when pierced with a knife, about 10 minutes, then set
on a towel to cool and drain dry. Beat the egg on a plate and season with
salt and pepper. Add the parsley and half the tarragon. Dip the leeks into
the egg and slosh them around so that they are well covered, then dip them
in flour to coat. Heat enough oil in a heavy pan to cover the bottom
generously. When it is hot enough to sizzle a drop of water, add the leeks.
Fry them, turning them frequently until they're nicely browned all over.
Set them on a towel to drain briefly. Serve with the remaining tarragon
sprinkled over the top and a cruet of vinegar on the side.
DEBORAH MADISON - PRODIGY GUEST CHEFS COOKBOOK
MMMMM
MMMMM----- Recipe via Meal-Master (tm) v7.07
Title: Fried Shrimp Dip
Categories: Dips
Servings: 4
Sugar
Water
Sweet Peppers
Salt
Vinegar
Pineapple Juice
Cornstarch
Paprika
Blend above ingredients to desired taste and serve with fried shrimp.
MMMMM
MMMMM----- Recipe via Meal-Master (tm) v7.07
Title: Fried Yam Puffs - Epok-Epok Keladi
Categories: Appetizers, Seafood
Servings: 6
1 1/2 lb Yam cut into small pieces
1 ts Salt
1 ts Msg
2 tb Sugar (gula melaka
-preferred)
2 tb Softened butter
2 tb Tapioca flour
Stuffing Ingredients
4 oz Prawns
4 oz Meat, minced
3 sm Onions chopped
2 oz Frozen green peas
1 Spring onion chopped
2 Mushrooms diced
1/2 ts Salt
1/2 ts Msg
1 ts Sugar
1/2 ts Soy sauce
1/2 ts Oyster sauce
1/2 tb Cornflour in 3 T water
2 tb Cooking oil
Puff Ingredients
1. Steam yam until cooked. Remove and mash. Leave to cool.
2. Heat cooking oil in pan. Add prawns and meat and stir for 1 minute.
Add onions, spring onion and mushrooms and stir for another minute.
3. Add salt, msg, sugar, soya sauce, oyster sauce and cornflour mixture.
Stir well. Add in green peas and stir. Remove and cool.
4. Put puff ingredients in a bowl and mix well. Knead thoroughly. Divide
into 20-25 portions.
5. Roll each portion into a ball and flatten.
6. Put 1 t stuffing in centre of dough. Moisten edges, fold over and
seal.
7. Heat cooking oil for deep frying. Deep fry until golden brown. Serve
Hot.
MMMMM
MMMMM----- Recipe via Meal-Master (tm) v7.07
Title: Fritto Misto
Categories: Dips
Servings: 6
2 c Sifted flour
1 1/2 ts Salt
1/4 ts Freshly ground pepper
4 Eggs seperated
12 oz Beer
4 tb Melted butter
Fritto Misto
Pieces of vegetables, fish, seafood, cheese Oil for deep frying
Sift together the flour, salt and pepper. Beat the egg yolks until light.
Add the beer and mix into the dry ingredients, stirring only until
well-blended. Stir in the butter. Let stand at room temperature for 1 1/2
hours. Beat the egg whites until stiff, then fold into the batter. Heat
the fat to 375 F. Dip pieces of vegetables, fish, seafood and cheese into
the batter and fry until golden borwn for 2 or 3 minutes.
VARIATIONS...
Almost any vegetable, fish or seafood wil do in one form or another for a
mixed fry.
Especially recommended...
ONIONS/cut into 1/4 inch rings and coat with flour before dipping into the
batter.
EGGPLANT/Slice without peeling into half moons or rectangular fingers about
1/2 inch thick. Coat with flour before dipping into batter.
CAULIFLOWER/break into flowerets.
BROCCOLI/Peel stems and cut vegetables into bite-size flowerets.
TOMATOS/Do not peel. Cut into 1/2-inch slices. Discard the seeds and coat
w/flour before dipping into batter.
CHEESE/Use Gruyere, Swiss, or fontina cheese cut into 1-inch squares and
1/2 inch thick.
SHRIMP/Shell and devein raw shrimp, leaving the last segment of the tail
intact. Wash and dry with paper toweling. Dip n flour before dipping into
batter.
CRABMEAT/Select large pieces of lump crabmeat. Dust w/flour before dipping
into batter.
OYSTERS/Use whole. Dust w.flour before dipping into batter.
LOBSTER or ROCK LOBSTER TAIL/Cut meat into 1/2 inch medallions. Dust
w/flour before dipping into batter.
FISH FILLETS/Cut into strips about 1-inch wide. Dust w.flour flour before
dipping into batter.
MMMMM
MMMMM----- Recipe via Meal-Master (tm) v7.07
Title: Frosted Liver Paté
Categories: Appetizers, Spreads
Servings: 1
1 lb Braunschweiger
1/2 c Mayonnaise or salad dressing
1/4 c Finely chopped onion
1 Garlic clove, crushed
1/2 ts Basil leaves
8 oz Package cream cheese,
- softened
1 Garlic clove crushed
3 Drops hot pepper sauce
1 ts Mayonnaise or salad dressing
Pimiento
Parsley
In a Medium bowl, mash braunschweiger with fork. Add mayonnaise onion, 1
garlic clove and basil leaves mix well. Mound mixture on plate; cover and
refrigerate at least 2 hours.
In small bowl combine cream cheese, 1 garlic clove, hot pepper sauce and
mayonnaise. Frost braunschweiger with cheese mixture. Refrigerate until
serving time. Just before serving, garnish with pimiento and parsley.
Serve with dark rye snack bread or scrackers.
Makes 3-1/2 cups.
PER TABLESPOON: 60 calories.
SOURCE: Summertime Favorite Recipes, by Pillsbury.
Shared by Cate Vanicek.
MMMMM
MMMMM----- Recipe via Meal-Master (tm) v7.07
Title: Frozen Guacamole
Categories: Dips
Servings: 4
1 1/2 lb Avocados (2)
1/4 c Onion, finely chopped
1 tb Canned chilli peppers
- chopped
1 md Tomato, peeled and chopped
1 1/2 tb White vinegar
1 ts Salt
Halve avocados lengthwise; remove pits and peel. Mash avacado in bowel
with potato masher. Add onion, chili pepper, vinegar and salt; mix well.
Place in plastic freezer container and cover lightly and freeze. To serve,
let thaw; finely chop tomato; stir into avacado mixture. Serve with raw
vegetables, cooked shrimp or chips.
Note: excellent fresh and good after frozen.
MMMMM
MMMMM----- Recipe via Meal-Master (tm) v7.07
Title: Fruit Dip
Categories: Appetizers, Cheese
Servings: 5
Jar Of Marshmellow Cream
8 oz Cream Cheese
Mix cream cheese and marshmellow cream together and put back in jar. Use
with blueberries, bananas, strawberries.
MMMMM
MMMMM----- Recipe via Meal-Master (tm) v7.07
Title: Fruited Cheese Log
Categories: Appetizers, Cheese
Servings: 1
1/2 c Dried Apricots
1 ts Poppy Seed (Optional)
1 lb Monterey Jack Cheese, Shred
1/2 ts Seasoned Salt
1/3 c Golden Raisins
8 oz Cream Cheese, Softened
1/3 c Dates, Chopped
1/3 c Dry Sherry
Walnuts, Chopped
Cherries, Grapes For Garnish
Soak apricots in 1 c water for 2 hours. Drain and chop. Blend cheeses. Add
remaining ingredients, fruits last, mixing thoroughly in between. Turn out
onto sheet of foil and shape into 9" log or 2 large balls. Wrap securely
and chill until firm. Roll in chopped nuts, cover again in foil and
refrigerate 24 hours before serving (may be frozen). Garnish.
MMMMM
MMMMM----- Recipe via Meal-Master (tm) v7.07
Title: Gado Gado
Categories: Appetizers
Servings: 6
8 oz White cabbage
1/4 c Sesame oil
1 lg Onion, cut in fourths,
-thinly sliced
1 Green bell pepper, seeded,
-thinly sliced
6 oz Fresh bean sprouts
1 Fresh green chili, seeded,
-finely chopped
1 Garlic clove, crushed
2 Shallots, finely chopped
1/2 ts Ground cumin
1/3 c Smooth peanut butter
3 tb Lemon juice
3 dr Hot-pepper sauce
1/3 c Water
Red bell pepper strips (opt)
Finely shred cabbage, discarding stalk.
Heat 2 tablespoons of sesame oil in a skillet. Add cabbage, onion, thinly
sliced bell pepper, bean sprouts and chili and fry over fairly high heat
3-4 minutes, stirring constantly. Remove from heat, spoon mixture into a
serving dish; cool.
To make sauce, heat remaining sesame oil in saucepan. Add garlic, shallots
and cumin and fry gently 5 minutes. Add peanut butter and cook gently 2
minutes. Stir in lemon juice, hot-pepper sauce and water and heat through
gently to form a fairly thick sauce. Garnish sauce with bell pepper strips,
if desired, and serve with cooled vegetables.
MMMMM
MMMMM----- Recipe via Meal-Master (tm) v7.07
Title: Gado-Gado
Categories: Appetizers
Servings: 6
1 c Chopped onion
2 md Cloves crushed garlic
1 c Peanut butter
1 tb Honey
1/4 ts Cayenne pepper
Juice of 1 lemon
1 ts To 2 ts freshly-grated
-ginger root
1 Bay leaf
1 Tablespoons cider vinegar
3 c Water
1/2 To 1 tsp salt
1 ds Of dark soy sauce
In a saucepan, cook the onions, garlic, bay leaf and ginger in a little
butter. When onion becomes translucent add remaining ingredients. Mix
thoroughly. Simmer on lowest possible heat 30 minutes, stirring
occasionally.
MMMMM
MMMMM----- Recipe via Meal-Master (tm) v7.07
Title: Gamberi Alla Pasquale (Shrimp with Special Lemon Sauce)
Categories: Appetizers, Seafood
Servings: 4
24 Shrimp, deveined
2 tb Tomato paste
1 Lemon, juice of
2 oz Brandy
Salt & pepper
4 oz Heavy cream
2 Drop Tabasco sauce
2 Drop Worcestershire sauce
1 Apple, cored and finely
-chopped
1 pn Chopped parsley
1/2 Head lettuce, shredded
Lemon wedges
Servings: 4 Notes: "Everyone loves this recipe of mine so much that I
decided to give it my own name. I hope you will love it too."
DIRECTIONS: Cook the shrimp, and allow to cool.
Meanwhile, mix the next 4 ingredients together in a bowl. Whip the cream
until it is stiff and fold into the mixture in the bowl. Add the next 4
ingredients and mix gently.
Place some shredded lettuce in the bottom of large cocktail glasses and
stand the shrimp up around the sides. Spoon the sauce into the middle and
serve with lemon wedges.
Source: La Cucina di Pasquale, Italian Gourmet Cooking, by Pasquale Carpino
ISBN # 0-920197-01-9
From: Sallie Austin
MMMMM
MMMMM----- Recipe via Meal-Master (tm) v7.07
Title: Garlic Buttered Shrimp
Categories: Seafood, Barbecue, Appetizers
Servings: 15
1 lb Fresh peeled and deveined
-shrimp
1/4 c Margarine or butter
1 Clove garlic, minced
1 tb Snipped fresh parsley
1 ds Red pepper
3 tb Dry white wine
1. For sauce, in a saucepan melt margarine or butter. Stir in garlic,
parsley, and red pepper; cook about 1 minute. Stir in wine; heat through.
Set aside.
2. Thread shrimp onto 4 long or 8 short metal skewers. Grill, uncovered,
over medium-hot coals for 10-12 minutes or till pink, turning and brushing
frequently with sauce.
4 main-dish servings, or 15-18 appetizer servings.
MMMMM
MMMMM----- Recipe via Meal-Master (tm) v7.07
Title: Garlic Clam Dip
Categories: Appetizers, Dips, Seafood
Servings: 8
8 oz Cream Cheese
1/2 ts Salt
1/2 tb Garlic
1 ds Fresh Ground Pepper
7 oz Clams, Drained And Minced
1/4 c Clam Broth
1 1/2 ts Worcestershire
2 ts Lemon Juice
Using garlic press, squeeze pulp and juice into softened cheese. Cream
with a spoon until smooth. Gradually add the remaining ingredients,
blending until smooth. For thinner dip, add more clam broth. Serve with
crackers, chips or veggies.
MMMMM
MMMMM----- Recipe via Meal-Master (tm) v7.07
Title: Garlic Coeurs a la Creme
Categories: Appetizers, Cheese
Servings: 8
1 lb Low-Fat Cottage Cheese
1 lb Cheese *
1 Garlic Puree **
2 c Plain Yogurt
* Use either fresh, white goat cheese (Motrachet or Boucheron (scrape off
coating of wood ash or buy without.) preferably), or use Cream Cheese. **
Use the puree from 2 heads of Roasted Garlic.
~-------------------------------------------------------------------------
Rub the cottage cheese through a sieve into a mixing bowl. With a wooden
spoon, or electric mixer, beat the goat cheese and the garlic puree into
the cottage cheese. Beat in the yogurt. Line 8 coeurs a la creme molds
with damp cheesecloth, allowing an overhang. Spoon mixture into molds, wrap
an place on rack over a deep plate. Refrigerate overnight to drain. Unwrap
and unmold onto 8 small plates. Discard Cheesecloth. Serve with thin brown
bread, toast, or bagels and slices of smoked salmon, if desired. SAVORY
CREME: Lacking coeur a la creme molds, spoon mixture into a cheesecloth
lined colander and refrigerate overnight to drain. Unmold onto a serving
platter and allow each diner to scoop off a portion.
MMMMM
MMMMM----- Recipe via Meal-Master (tm) v7.07
Title: Garlic Mayonnaise Dip
Categories: Appetizers, Dips
Servings: 4
1 ts Garlic, Minced
1/4 c Green Onion, Finely Chopped
1/4 c Olive Oil
2 c Mayonnaise
Mix the garlic, chopped green onion tops and bottoms, and the oil
thoroughly. Add the mayonnaise and blend the mixture well, until the oil
is absorbed into the mayonnaise. Cover and chill. Makes about 2-1/2 cups
of dip. SUGGESTED DIPPERS: Asparagus, Red Bell Pepper, Broccoli, Potato
Skins, Roast Beef, Turkey.
MMMMM
MMMMM----- Recipe via Meal-Master (tm) v7.07
Title: Garlic Olives
Categories: Condiments, Appetizers
Servings: 2
2 c Canned green olives; drained
2 Garlic cloves; slivered
3 sl Lemon (thin slices)
1 ts Black peppercorns
3 Bay leaves
Whole sprigs dried thyme
-OR- Basil -OR- oregano
-(optional)
1/4 c Sherry or vinegar
Olive oil
Combine olives, garlic, lemon slices, peppercorns, bay leaves, sprigs of
thyme and sherry in jar. Add oil to cover. Marinate at least 24 hours or
overnight to blend flavors.
Makes 2 cups
(C) 1992 The Los Angeles Times
MMMMM
MMMMM----- Recipe via Meal-Master (tm) v7.07
Title: Garlic Stuffed Mushrooms
Categories: Appetizers, Cheese
Servings: 4
12 md Mushrooms
3 tb Unsalted Butter
2 Scallions, Sliced
1 1/2 tb Coarsely Ground Pecans
1 1/2 tb Fresh Parmesan Cheese *
1 1/2 tb Bread Crumbs
1/4 c Garlic Bechemel
Salt (To Taste)
Freshly Ground White Pepper
Cayenne Pepper
4 tb Unsalted Butter
4 tb Unbleached All-Purpose Flour
* Grate the Fresh Parmesan Cheese for this recipe.
~-------------------------------------------------------------------------
Preheat oven to 450 degrees F. Clean the mushrooms. Remove the stems and
reserve. Parboil the mushrooms in just enough water to cover, for 3
minutes, until barely cooked. Drain well, blot with paper towels, and set
aside until needed. If the tip of the stems seem woody, trim them away.
Chop stems coarsely. Melt 2 T of the butter in a skillet. Toss the chopped
mushrooms stems and scallions. Saute until tender and most of the mushroom
juices have evaporated. Toss in the pecans, bred crumbs, parmesan cheese,
and remaining Tablespoon of butter. Stir until the butter is melted and
absorbed. Stir in the garlic bechamel. Add salt and freshly ground pepper
to taste. Stuff each mushroom cap with the mixture, mounding it neatly over
the top. Sprinkle each with some cayenne pepper. Put stuffed mushrooms in
a lightly oiled, shallow baking dish. Bake for 10 minutes or until heated
through. Serve at once. GARLIC BECHAMEL: 2-1/2 Cups scalded milk (More or
less, depending on the thickness) 1 X salt and freshly ground white pepper
to taste, 1 each large egg at room temperature. 1 X garlic puree from 3
large heads of roasted garlic melt the butter in a heavy saucepan and whisk
in the flour. Let this roux cook over low heat, stirring constantly for 3
to 4 minutes. Whisk in the scalded milk. Bring to a boil. Reduce the heat
and cook gently, stirring frequently, for 10 to 15 minutes. Add salt and
pepper and whisk in the garlic puree. Remove from the heat. Beat the egg in
a bowl. Beat some of the sauce into the egg. Next beat the egg mixture
back into the garlic sauce. Taste and correct seasonings. Store in the
refrigerator, with plastic wrap placed directly on the surface of the
sauce, until needed. Thin with milk before using if necessary.
MMMMM
MMMMM----- Recipe via Meal-Master (tm) v7.07
Title: Garlic, Cheese, and Nut Dip
Categories: Appetizers, Cheese, Dips
Servings: 4
2 Garlic Cloves
1/2 c Cream Cheese, Softened
1/2 c Sour Cream
1/4 c White Onion, Diced
1 1/2 ts Paprika
1 1/2 ts Curry Powder
1 1/2 ts Chili Powder
1 ts Dried Dill, Crushed
1 c Cheddar, Sharp, Shredded
1/3 c Walnuts, Chopped
1 tb Fresh Dill, Chopped
Crush the garlic with a garlic press and beat into the cream cheese until
the mixture is smooth. Blend in the sour cream. Mix in the onion, spices,
and dill, blending well. Fold in the cheddar cheese and nuts. May be
served at room temperature or chilled. Makes about 2-1/2 cups of dip.
SUGGESTED DIPPERS: Sesame Crackers, Celery, Radishes, String Beans.
MMMMM
MMMMM----- Recipe via Meal-Master (tm) v7.07
Title: Garlicky Clam Dip
Categories: Appetizers, Seafood, Dips
Servings: 8
8 oz Cream Cheese
1/2 ts Salt
1/2 tb Garlic
1 ds Fresh Ground Pepper
7 oz Clams, Drained And Minced
1/4 c Clam Broth
1 1/2 ts Worcestershire
2 ts Lemon Juice
Using garlic press, squeeze pulp and juice into softened cheese. Cream
with a spoon until smooth. Gradually add the remaining ingredients,
blending until smooth. For thinner dip, add more clam broth. Serve with
crackers, chips or veggies.
MMMMM
MMMMM----- Recipe via Meal-Master (tm) v7.07
Title: Garlicky Garbanzo Bean Dip
Categories: Appetizers, Dips, Beans
Servings: 6
3 c Garbanzo Beans, Cooked
1/4 c Water
1/2 c Tahini, Sesame Paste
1/3 c Lemon Juice
1 ts Cumin, Ground
MMMMM----------------------------GARNISHES---------------------------------
Lemon Slices
Parsley, Chopped
Paprika
1 1/2 tb Garlic, Chopped
1 tb Salt
2 tb Olive Oil
Puree the beans with the water in a food processor or blender to the
consistency of a smooth, mashed-potatolike paste. (The beans can also be
mashed with the water by hand) Add the tahini, lemon juice, garlic, salt
and cumin. Continue mixing until light and fluffy. Put into a serving
bowl and swirl in the olive oil. Sprinkle on paprika and garnish with
lemon slices and chopped parsley. Serve at room temperature. Makes about 4
~1/4 cups of dip. SUGGESTED DIPPERS: Pita Bread Triangles, Celery, Carrots,
Fennel, Cheddar Cheese.
MMMMM
MMMMM----- Recipe via Meal-Master (tm) v7.07
Title: Ginger Dip
Categories: Appetizers, Dips
Servings: 6
1 c Mayonnaise chilled
1 c Dairy sour cream
1/4 c Fine chopped onion
1/4 c Minced parsley
1/4 c Fine chopped canned water
-chestnuts
1 tb To 2 tb fine chopped candied
-ginger
2 Minced cloves garlic
1 tb Soy sauce
Combine mayonnaise and sour cream. Stir in remaining ingredients. Offer
sesame seed crackers or potato chips.
MMMMM
MMMMM----- Recipe via Meal-Master (tm) v7.07
Title: Ginger Lime Dip
Categories: Dips
Servings: 1
1/2 c Miracle Whip
1/2 c Sour Cream
2 ts Grated Lime Peel
1 tb Lime Juice
1 tb Honey
1/2 ts Ground Ginger
Combine all ingredients and mix until well blended. Cover and chill until
serving time. Makes 1 cup. From: Los Angeles Times.
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Title: Gingered Shrimp Appetizer
Categories: Seafood, Appetizers
Servings: 4
2 tb Teriyaki sauce
1 1/2 ts Chopped pared ginger root
2 tb Rice vinegar
1 ts Dry sherry
1/2 ts Granulated sugar
1 ds Salt
8 oz Shelled, deveined cooked
-large shrimp
1/2 md Cucumber, pared, cut into
-sticks
In small flameproof container or metal measuring cup bring teriyaki sauce
to a boil. Reduce heat to low, add ginger, and let simmer until liquid is
slightly reduced, about 3 minutes. Add vinegar, sherry, sugar, and salt
and stir to combine; let simmer 3 minutes. In glass or stainless -steel
container large enough to hold shrimp in single layer arrange shrimp,; pour
in teriyaki mixture aand toss to coat. Cover with plastic wrap and
refrigerate for at least 3 hours. Use slotted spoon to remove shrimp to
serving plate. Pour marinade into small bowl and serve as dipping sauce
with shrimp and cucumber.
Makes 4 servings
[WEIGHT WATCHERS NEW INTERNATIONAL COOKBOOK] Posted by Fred Peters.
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Title: Glazed Almond Brie
Categories: Appetizers, Cheese
Servings: 16
1 Wheel imported Brie cheese *
- well chilled
2 tb Confectioners' sugar
1/2 c Sliced unblanched almonds
Red & green seedless grapes
- in clusters, for garnish
* The original recipe calls for "1 3/4-oz Wheel imported Brie". I think
this might be an error, it could possibly be "One 3/4 LB wheel of Brie, but
I don't know for sure. -km-
WITH A SMALL, flexible knife, cut away rind from top of chilled cheese. Be
careful not to remove or split the rind on the sides. It will form a wall
for the melted cheese. Sift 1 tablespoon of confectioners' sugar evenly
over the surface and arrange almonds on top, pressing gently into place.
The cheese can be prepared to this point as many as 2 days in advance.
Cover loosely with foil and refrigerate. Bring to room temperature before
heating, place rack 6 inches from heat source and preheat the broiler. Line
large baking sheet with aluminum foil, place cheese on it and sift 1
tablespoon of confectioners' sugar over nuts. Broil cheese until top is
evenly browned--about 1 to 2 minutes. Rotate cheese, if necessary, for even
browning. Watch carefully so it does not burn. Use foil to lift cheese and
transfer it to serving platter. Tear foil and gently remove it. Garnish
with clusters of grapes.
Volume I of Abby Mandel's cookbook, "Fast and Flavorful" (Cuisinarts
Cooking Club, Inc., 1985).
ABBY MANDEL - PRODIGY GUEST CHEFS COOKBOOK
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MMMMM----- Recipe via Meal-Master (tm) v7.07
Title: Golden Citrus Raisin Dip
Categories: Appetizers, Dips
Servings: 6
1 md Orange *
1 c Pecans, Chopped
2 c Golden Raisins
1/2 c Mayonnaise
1/2 c Plain Yogurt
* Remove seeds and quarter the orange but DO NOT peel.
~-------------------------------------------------------------------------
Combine all of the ingredients in a food processor or blender and process
to a chunky consistency. Cover and chill. Makes about 4 1/2 cups of dip.
SUGGESTED DIPPERS: Ladyfingers, Plum Wafers, Pineapple, Ham, Chicken
Drumettes, Celery.
MMMMM
MMMMM----- Recipe via Meal-Master (tm) v7.07
Title: Gourmandise W/ Pine Nuts
Categories: Appetizers, Cheese
Servings: 6
1/4 c Butter
2 c Shelled pine nut
8 Wedges gourmandise cheese
Melt butter in large skillet over medium-high heat. Add pine nuts and saute
until golden. Remove from heat.
Arrange cheese on individual plates and top with sauteed pine nuts.
MMMMM
MMMMM----- Recipe via Meal-Master (tm) v7.07
Title: Grant's Fry Batter
Categories: Seafood, Appetizers
Servings: 6
2 c Buttermilk
3 Eggs, lightly beaten
Several dashes of Tabasco
-Sauce
3 Shakes Worchestershire Sauce
1/4 ts Garlic salt
1 ts Salt
Lots of pepper (to taste)
Self-rising flour
*SOURCE: Recipe of Bill Rogers, Golf Director, San Antonio CC
Combine all ingredients except flour; blend well. Dip fish or seafood,
(bass, crappie, oysters, frog legs, shrimp, etc) in egg batter, then roll
in flour. Fry in moderately hot oil until golden brown. If oil is too
hot, batter will burn. Vegetables are good in this batter (eggplant,
squash, etc) Strip fish into thin strips before dipping in batter.
*Collection of Clarence Fontish*
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MMMMM----- Recipe via Meal-Master (tm) v7.07
Title: Grape Jelly Meatballs
Categories: Appetizers, Ground beef
Servings: 2
2 Bottles Chili Sauce
10 oz Grape Jelly
3 lb Ground Beef
Make meatballs (onion, catsup, salt, pepper, bread crumbs, eggs, etc.). Put
chili sauce and jelly in pan; melt jelly well. Put in meatballs and turn
occasionally. Simmer on low for 2-1/2 hours.
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MMMMM----- Recipe via Meal-Master (tm) v7.07
Title: Gratineed Oysters with Diced Apples in a Calvados Sabayon
Categories: Appetizers, Seafood
Servings: 4
1 c Heavy cream
3 Egg yolks, lightly beaten
2 tb Calvados
16 Oysters in the half shell
2 Apples; peeled and finely
- diced (reserve in cold
- water with the juice of
1 Lemon
In a small bowl place the heavy cream and whisk it for 3 to 5 minutes, or
until it is softly whipped. Add the egg yolks and the Calvados, and whisk
them in.
In each oyster half shell place the diced apple. Place the oyster meat on
top. Cover it with the cream mixture.
Place the oysters on a flat sheet and broil them for 1 to 2 minutes, or
until the cream mixture is golden.
Source: Antoine - Newport Beach, California "Southern California Beach
Recipe" by Joan and Carl Stromquist ISBN: 0-622807-3-9
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Title: Green Chili Salsa Dip - Beware Very Hot
Categories: Appetizers, Dips, Condiments
Servings: 6
12 Tomatillos, *
1/2 c Yellow Onion, Chopped
5 Jalapeno Peppers **
1 1/2 ts Garlic, Minced
1 1/2 ts Fresh Tarragon, Chopped, OR
1/2 ts Dried Tarragon, Crushed
1/2 ts Sugar
1/2 ts Salt
1/8 ts Black Pepper
3 tb Fresh Cilantro, Chopped
2 tb Lime Juice
2 tb Olive Oil
* Tomatillos are Mexican green tomatoes in husks. Remove stems and seeds.
** Carefully split each pepper and remove the seeds. Wear eye protection.
~-------------------------------------------------------------------------
Coarsely chop the tomatillos and place in a bowl. Add all the other
ingredients and mix well. May be served at room temperature, or chilled.
AGAIN BEWARE AS THIS DIP IS VERY VERY HOT Makes about 3-1/2 cups of dip.
SUGGESTED DIPPERS: Corn Tortillas, Potato Skins, Celery, Jicama, Monterey
Jack Cheese, Cheddar Cheese.
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MMMMM----- Recipe via Meal-Master (tm) v7.07
Title: Green Oaks Cheese Spread
Categories: Appetizers
Servings: 6
Jim Vorheis
16 oz Cream cheese
1 lb Jar sharp Cheddar cheese
1/4 lb Soft butter
1/4 c Dry sherry
2 tb Dry vermouth
1/2 ts Dry mustard
1/2 ts Worcestershire sauce
2 dr To 3 dr Tabasco sauce
1/2 ts Seasoned salt
1/2 ts Celery salt
1/4 ts Oregano
Mix cheese with butter until thoroughly blended. Add remaining ingredients
and stir until well mixed. Pack in a crock, cover and refrigerate. Bring
to room temperature to serve with crackers.
Colorado Cache Cookbook (1978) From the collection of Jim Vorheis
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Title: Green Onion Dip
Categories: Dips
Servings: 1
1 c Miracle Whip
1 c Sour Cream
1/2 c Sliced Green Onion
1/2 c Parsley Sprigs
1 ts Prepared Mustard
1 Clove Crushed Garlic
Place all ingredients in a blender bowl and process until almost smooth.
Cover and chill until serving time. Makes 2 cups. From: Los Angeles
Times.
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Title: Grilled Garden Pizza
Categories: Appetizers, Pizza, Cheese
Servings: 4
2/3 c Warm Water
1 pk Active Dry Yeast
1 tb Olive Oil
2 ts Sugar
1 1/3 c All-Purpose Flour
3/4 c Quick Or Old-Fashioned Oats
1/4 c Romano Cheese
1/2 c Green Pepper, Sliced
1/2 c Red Onion, Thinly Sliced
2 Cloves Garlic
1/4 c Chopped Fresh Basil Or
4 ts Dried Basil
2 c Plum Tomatoes, Thinly Sliced
1 1/2 c Shredded Part-Skim Mozarella
Combine first 4 ingredients; let stand 10 minutes or until foamy. In mixer
bowl, combine flour and uncooked oats. On low speed of electric mixer,
gradually add yeast mixture; mix an additional 2 minutes. (Dough will be
soft.) Knead on floured surface 5 times. Place in medium bowl sprayed with
no-stick cooking spray, turning once to coat. Cover; let rise in warm place
30 minutes or until almost doubled. Punch dough down; divide into 4
portions. On floured sureface pat each into 6 inch circle. Grill over
medium hot coals 2 to 4 monites or until bottom is golden brown. Remove
from grill. On rbowned side, layer remaining ingredients in order listed.
Return to grill. Cover; cook 4 to 6 minutes or until bottom is golden brown
and cheese begins to melt. To bake in oven: Heat overn to 425 degrees.
Spray cookie sheet with no-stick cooking spray or oil lightly. Pat each
portion or dough into 6-inch circle onto prepared sheet. Layer with Romano,
1/2 of mozzarella, bell pepper, onion basil garlic and tomatoes. Bake 25
minutes or until crust in golden brown. Sprinkle immediately with remaining
cheese.
MMMMM
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Title: Grilled Sausage Tapas
Categories: Appetizers
Servings: 6
1/2 lb Fully cooked Smoked Sausage,
-cut into 1-1/2 inch pieces
1/2 lb Fully cooked Bratwurst, cut
-into 1-1/2 inch pieces
1/2 lb Fully cooked Thuringer or
-Summer Sausage, cut into
-1-1/2 inch pieces
10 Pineapple chunks, drained
1 Red Delicious Apple, cut
-into wedges
1 Summer Squash/Zucchini, cut
-into 1 inch pieces
2 sm Onions, parboiled, cut into
-wedges
4 Firm Plum or Cherry
-Tomatoes, halved
4 md To 6 md Whole Mushrooms
1 Small Green and Red Bell
-Pepper, cut into 1-1/2 inch
-squares
Lemon Pepper Marinade/Sauce
3/4 c Olive Oil
3 tb Red Wine Vinegar
1/3 c Fresh Lemon Juice
2 ts Grated Lemon Rind
1 Clove Garlic, minced
2 tb Sugar
1/2 ts Thyme
1/4 ts Fresh ground Pepper
1/2 ts Salt
In a large mixing bowl, add Lemon Pepper Marinade ingredients. Beat with a
wire whisk until well blended. Add sausage pieces and coat well, turning
with a spatula. Marinade in refrigerator at least 1 hour, turning
occasionally. Preheat grill. Alternate sausage with fruit and vegetables on
skewers in as attractive fashion. Place kabobs on grill; brush generously
with remaining marinade. Grill 5 to 6 minutes - turning as needed. Brush
with marinade. Serve immediately when hot. Yield: 8 to 10 Servings; 1-1/2 C
marinade
SOURCE: Barbara Block colum Oneida Daily Dispatch 7/2/92 SHARED BY:Jim
Bodle 7/92
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Title: Grilled Seafood Kabobs
Categories: Appetizers, Barbecue, Seafood
Servings: 4
1 lb Large Shrimp (Deveined)
1 lb Fresh Sea Scallops
1 lb Large Mushrooms
17 oz Bottled Barbecue Sauce
1/4 c Honey
4 tb Stone Ground Dijon Mustard
8 Wooden Skewers
2 lb Fresh Fruit (As Garnish)
Combine the barbecue sauce, honey and mustard in a bowl and mix well. Place
alternating groups of shrinp, sea scallops and mushrooms on the skewers.
Place completed kabobs in a baking pan. Spoon the marinade over the kabobs
and allow to set for 12 hours (or overnight) in the refrigerator. Grill
over direct heat for 7 to 8 minutes or until the shrimp have turned pink,
turing frequently to prevent burning. Baste with marinade and use a
covered grill to insure snokey flavor. Garnish with fresh fruit.
MMMMM
MMMMM----- Recipe via Meal-Master (tm) v7.07
Title: Grilled Shrimp
Categories: Seafood, Barbecue, Appetizers
Servings: 6
48 lg Raw Cleaned Shrimp
Water Soaked Bamboo Skewers
2 tb Olive Oil
1 ts Salt
2 tb Lemon Juice
1/4 ts Cayenne Pepper
2 tb Chopped Fresh Parsley
1/4 ts Black Pepper
1 tb Grated Ginger
1/2 ts Dried Thyme
2 ts Ground Coriander Seeds
Soak the bamboo skewers 1 hour before using. Devein shrimp using scissors,
leaving the shell intact. Mix all ingredients except shrimp until blended.
Add the shrimp to the marinade and marinate for 30 minutes at room
temperature or overnight in the refrigerator. Drain and discard the
marinade. Thread the shrimp onto parallel skewers. Cook 1-1/2 to 2
minutes per side. 150 calories per main dish serving. Makes 6 main dish
servings or 10 appetizers.
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Title: Guacamole Dip #1
Categories: Appetizers, Dips
Servings: 6
1 Avocado, peeled and seeded
1 tb Lemon juice
2 tb Chopped canned green chiles
1/2 c Chopped tomato
2 tb Mayonnaise
1 ts Salt
1/8 ts Garlic powder
4 Drops hot pepper sauce
Cooked artichokes, chilled (optional)
Puree avocado with lemon juice in blender. In small bowl, combine avocado
mixture, green chiles, tomato, mayonnaise, salt, garlic powder and hot
pepper sauce. Cover and chill 1 hour. Serve with chilled artichokes, if
desired.
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Title: Guacamole Dip #2
Categories: Appetizers, Dips, Syd's book
Servings: 1
2 lg Ripe Avocados
1 tb Grated Onion
1 tb Lemon Juice
1/2 ts Salt
1/4 ts Chili Powder
1/3 c Miracle Whip
Mix all ingredients together except the Miracle Whip. Spread the Miracle
Whip over the top, sealing edges. Chill for 2 hours. Mix the Miracle Whip
into the dip. Serve with potato chips, crackers or corn chips. From: Syd's
Cookbook.
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Title: Guacamole Dip #3
Categories: Dips
Servings: 1
1/2 c Miracle Whip
1 lg Avocado, Peeled And Mashed
1 sm Chopped Tomato
1/4 c Minced Onion
1/4 c Diced Green Chilies, Drained
1 tb Lemon Juice
1/2 ts Salt
Combine all ingredients and mix until blended. Cover and chill until
serving time. Makes 2 cups. From: Los Angeles Times.
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Title: Guacamole #1
Categories: Dips
Servings: 5
1 Yellow Onion Quartered
1 Juice Of 1/2 A Lemon
1/3 c Mayonnaise
1/2 ts Crushed Chili Peppers
1/2 ts Salt
2 Ripe Avocados, Halved Pitted
Put the metal blade chopping in your food procesor, then place the onion,
lemon juice, mayonnaise, chili peppers and salt in the work bowl. Run the
processor nonstop for 10 seconds. The onion should be minced, and the
other ingredients blended together. Use a tablespoon to scoop out large
chunks of avocado into the work bowl. Clean out each avocado shell as
thoroughly as possible. Distribute the chunks of avocado around the
chopping blade of the food processor. Pulse process two or three times,
until the mixture is churned, but lumpy (like cottage cheese).
MMMMM
MMMMM----- Recipe via Meal-Master (tm) v7.07
Title: Guacamole #2
Categories: Dips
Servings: 8
4 Avocados
1/2 c Green Chilis, Chopped
1/2 Medium Tomato, Chopped
2 ts Onion, Finely Chopped
2 ts Mayonnaise
1/2 ts Salt
2 tb Lemon Juice
1/4 ts Garlic Salt
1/2 ts White Pepper
1/2 ts Worcestershire Sauce
Peel and seed the avocados. Add all ingredients and mash until smooth. The
lemon juice will keep it from turning dark.
MMMMM
MMMMM----- Recipe via Meal-Master (tm) v7.07
Title: Hacienda Dip
Categories: Dips
Servings: 6
1 pk Cream cheese, softened
1 Jar (250 ml) salsa
Cream together cream cheese and alsa. Chill for 1/2 hour. Serve with
Nacho or Tortilla chips.
Origin: Back of coupon for salsa Shared by: Sharon Stevens.
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MMMMM----- Recipe via Meal-Master (tm) v7.07
Title: Ham and Cheese Ball
Categories: Appetizers, Cheese
Servings: 6
1 c Ground ham
1 ts Worcestershire sauce
8 oz Cream cheese
1/2 ts Lemon juice
8 oz Shredded cheddar
Onion powder to taste
1 ts Tabasco sauce
Mix all ingredients and chill.
MMMMM
MMMMM----- Recipe via Meal-Master (tm) v7.07
Title: Ham and Cheese Appetizers
Categories: Appetizers, Cheese
Servings: 6
2 c Bisquick baking mix
3/4 c Cooked smoked ham, (finely
-chopped)
1 c Shredded Swiss or Cheddar
-cheese
1/2 c Chopped onion (fine)
1/2 c Grated parmesan cheese
1/4 c Sour cream
2 tb Smipped parsley
1/2 ts Salt
2 Clv garlic, crushed (cloves)
2/3 c Milk
1 Egg
FROM THE KITCHEN OF: Gary & Margie Hartford [Eugene, Oregon]
Heat oven to 350 degrees F. Grease retangular pan 13x9 inches. Mix all
ingredients; spread in pan. Bake until golden brown, 25 ot 30 minutes. Cut
into rectangles, about 2x1 1/2 inches. 36 appetizers.
NOTE: High altitude directions (3500 to 6500 ft), Heat oven to 375,and
decrease baking mix to 1 3/4 cups add 1/4 cup all purpose flour.
From: The recipe files of General Mills Inc. (1981) Shared 7/93
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MMMMM----- Recipe via Meal-Master (tm) v7.07
Title: Ham Pate
Categories: Pork, Appetizers, Spreads
Servings: 4
10 oz Piece Virginia ham
2 tb Mayonnaise
2 ts Mustard
1 ts Prepared horseradish
2 ts Dry sherry
A similar dish is mentioned as being served in the White House in the last
century. While it does not measure up to the standards one would expect
for a foreign dignitary or visiting head of state, this pate is great as a
canape or spread for grilled sandwiches.
salt and pepper to taste crackers or toast points chopped walnuts sliced
artichoke hearts
Grind the ham in a meat grinder or chop it very finely in a food processor
using on off pulses. Mis the ham with the mayonnaise,mustard, horseradish,
and sherry, and add salt and pepper to taste. Serve thepate on crackers or
toast points and garnish with the walnuts and artichokes, if desired.
Serves 4 as an appetizer.
Origin: Cookbook Digest, Mar/April 93 Shared by: Sharon Stevens.
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MMMMM----- Recipe via Meal-Master (tm) v7.07
Title: Ham Pinwheels
Categories: Appetizers
Servings: 6
1 pk 8 oz cream cheese, softened
1 ts Horseradish
1 pk 4oz thin ham or beef slices
1 tb Grated onion
1 ds Worchestershire sauce
Blend cream cheese, onion, horseradish and Worchestershire sauce until of
spreading consistency. Seperate meat slices. Lay our five slices,
slightly overlapping on an 18" piece of aluninum foil. Lay out two more
rows to form a rectangle of meat. Spread with cheese mixture. Roll up as
jelly roll using foil to bring up meat at begining of roll. Use fingers to
roll until complete. Chill until very firm. Just before serving, slice
into one inch slices.
MMMMM
MMMMM----- Recipe via Meal-Master (tm) v7.07
Title: Ham Rolls
Categories: Appetizers, Cheese, Pork, Syd's book
Servings: 16
12 oz Softened Cream Cheese
24 Chopped Stuffed Olives
2 ts Prepared Horseradish
4 tb Cream
Salt And Pepper To Taste
2 lb Rectangular Ham Slices
Combine the cheese, olives, horseradish, cream and seasonings; mix well.
Spread the cheese mixture on the ham slices. Roll each slice and fasten
with a cocktail toothpick. Cut rolls into 1 inch pieces. Place on a
serving tray. Serve with crackers. From: Syd's Cookbook.
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MMMMM----- Recipe via Meal-Master (tm) v7.07
Title: Harlequin Dip
Categories: Dips
Servings: 1
1/2 c Sour cream
1/2 c Mayonnaise
1/2 c Chopped, ripe olives
1 ts Worcestershire sauce
1/2 ts Prepared mustard
1/2 ts Curry powder
Blend sour cream and mayonnaise. Add remaining ingredients; mix well,
cover and refrigerate for 1 hour. Makes 1 1/2 cups Crisp carrot and celery
sticks are the perfect go-withs for this dip.
MMMMM
MMMMM----- Recipe via Meal-Master (tm) v7.07
Title: Hawaiian Pate
Categories: Appetizers
Servings: 6
Jim Vorheis
1 1/2 c Butter
1 Onion, chopped
1 1/2 lb Chicken livers, cut up
3/4 c Chicken broth
2 tb Dry sherry
1/2 ts Paprika
1/2 ts Curry powder
1/2 ts Salt
1/8 ts Pepper
2 Cloves garlic, crushed
1/3 c Brandy
1 c Chopped walnuts, toasted
2 tb Unflavored gelatin
Sliced stuffed olives
Fresh pineapple top
In a large skillet heat 1 cup butter and saute onion until golden. Add
chicken livers and cook 10 minutes, stirring occasionally. Add sherry,
seasonings. garlic and 1/2 cup broth. Cook 5 minutes. Puree mixture in
blender. Add 1/4 cup broth and gelatin to mixture and puree. Melt
remaining butter and blend into puree with brandy. Stir in walnuts with a
fork. Chill overnight in refrigerator. Shape mixture with hands into
pineapple shape. Decorate "pineapple" with sliced stuffed olives and cap
with a fresh pineapple top. Serve with crackers.
Colorado Cache Cookbook (1978) From the collection of Jim Vorheis
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MMMMM----- Recipe via Meal-Master (tm) v7.07
Title: Herbed Cheese Spread
Categories: Spreads, Dips, Appetizers, Cheese
Servings: 4
1 lb Ricotta cheese or other soft
-fresh white cheese, such as
-fromage blanc
Or goat cheese
1/2 c Snipped fresh chives
1/4 c Chopped fresh parsley
3 tb Finely chopped shallots
2 tb Chopped fresh chervil or
-additional parsley
3/4 c Whipping cream, beaten to
-soft peaks
1/4 c Olive oil
1 1/2 tb White wine vinegar
1/2 ts Salt
1/4 ts Pepper
A deliciously seasoned soft spread served as part of the cheese course at
the restaurant Leon de Lyon in Lyons, France. Try it on walnut bread.
Makes 4 cups.
Thinly sliced french or walnut bread
Using electric mixer, beat cheese with chives, parsley, shallots and
chervil. Fold in whipped cream, oil, vinegar, salt and peper. Refrigerate
until well chilled. (Can be prepared 1 day ahead.) Serve chilled with
sliced bread.
Origin: Favorite Restaurant Recipes, by Bon Appetit Shared by: Sharon
Stevens
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MMMMM----- Recipe via Meal-Master (tm) v7.07
Title: Herbed Cheese Tarts
Categories: Appetizers, Cheese
Servings: 24
1/3 c Fine dry bread crumbs or
-finely crushed zwieback
8 oz Pkg cream cheese, softened
3/4 c Cream-style cottage cheese
1/2 c Shredded Swiss cheese
1 tb All-purpose flour
1/4 ts Dried basil, crushed
1/8 ts Garlic powder
2 Eggs
nonstick spray coating dairy sour cream (optional) sliced or slivered
pitted ripe olives, red caviar OR chives (optional) roasted red papper OR
pitted ripe olive cutouts* (optional)
For crust, spray twenty-four 1 3/4 inch muffin cups with nonstick spray
coating. Sprinkle bread crumbs or crushed zwieback onto bottom and sides to
coat. Shake pans to remove excess crumbs. Set aside.
In a small mixer bowl, combine cream cheese, cottage cheese, Swiss cheese,
flour, basil, and garlic powder. Beat with an electric mixer on medium
speed just till fluffy. Add eggs; beat on low speed just till combined. Do
not overbeat.
Fill each crumb-lined muffin cup with 1 tablespoon of the cheese mixture.
Bake in a 375 degree F oven for 15 minutes or till centers appear set.
(Tarts will puff during baking, then deflate as they cool.) Cool in pans on
wire racks for 10 minutes. Remove from pans. Cool thoroughly on wire racks.
To serve, spread tops with sour cream. Garnish with olives, caviar,
chives, and/or red pepper and olive cut-outs. Makes 24 tarts.
TO REFRIGERATE:
Bake and cool tarts as directed, except do not spread with sour cream or
top with garnish. Cover and chill kin the refrigerator for up to 48 hours.
Let tarts stand at room temperature for 30 minutes before serving. Spread
with sour cream and garnish as directed.
TO FREEZE:
Bake and cool tarts as directed, except do not spread with sour cream or
garnish. Freeze tarts, uncovered, on wire rack about 1 hour or till firm.
Transfer to a freezer container or bag. Seal, label, and place in the
freezer. To thaw, let stand, loosely covered, at room temperature about 2
hours or in the refrigerator overnight. Spread with sour cream and garnish
as directed.
* Decorative cut-outs: Use tiny hors d'oeuvre cutters to cut leaves,
stars, or other decorative shapes out of the roasted red peppers and pitted
ripe olives.
From: THE JOY OF HOLIDAY BAKING, Better Homes and Gardens, 11/90 Posted
by: Karin Brewer, Cooking Echo, 6/92
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MMMMM----- Recipe via Meal-Master (tm) v7.07
Title: Herbed Chicken Pate
Categories: Appetizers, Chicken
Servings: 6
2 lb Skinned/boned breast chicken
2/3 c White part only leek
1/4 c Shallots
3/4 c Unsalted butter
3 Eggs whites only
1 1/2 ts Salt
1/4 ts Freshly ground pepper
1/8 ts Freshly grated nutmeg
2 1/4 c Well-chilled whipping cream
1/2 c Chicken broth
2 c Tight-packed leaves spinach
2 c Tight-packed leaves basil
3/4 c Well-chilled whipping cream
(See also: Tomato & Garlic Sauce.) Cut chicken into 1/2-inch pieces. Puree
in processor in 2 batches to very smooth paste. Refrigerate until well
chilled, at least 1 hour.
Meanwhile, thinly slice leek and shallot. Melt butter in heavy small
skillet over low heat. Add leek and shallot and cook until soft, stirring
occasionally, about 15 minutes. Cool.
Combine half of chicken with half of leek mixture in processor. Puree until
smooth. Add half of egg whites and process until smooth. Transfer to bowl.
Repeat with remaining chicken, leek mixture and egg whites. Refrigerate
until well chilled.
Blend half of chicken mixture, salt, pepper and nutmeg in processor. With
machine running, slowly pour 1 cup plus 2 tablespoons cream through feed
tube. Blend 1 minute. Transfer to large bowl. Repeat with remaining
chicken, salt, pepper, nutmeg and 1 cup plus 2 tablespoons cream. Combine
both chicken mixtures.
Bring chicken broth to boil in large skillet. Add spinach and basil and
toss until just wilted, about 45 seconds. Drain well. Squeeze out any
remaining liquid. Puree spinach mixture with remaining 3/4 cup cream until
smooth. Blend in 1/4 of chicken mixture.
Preheat oven to 350 deg. Line 9x5-inch loaf pan with plastic wrap, leaving
5-inch overhang. Pour half of white chicken mixture into pan. Cover with
half of spinach mixture. Using knife, swirl through layers to create marble
effect. Repeat with remaining chicken and spinach. Tap pan on work surface
to settle pate. Fold overlapping plastic over top of pate. Cover pan
tightly with foil. Place loaf pan in deep roasting pan. Pour enough water
into roasting pan to come 2/3 up sides of loaf pan. Transfer to oven and
bake 1 1/4 hours. Cool. Weight pate with heavy object and refrigerate
overnight.
Unmold pate onto platter. Let stand at room temperature 1 hour before
serving. Pass Tomato & Garlic Sauce separately.
MMMMM
MMMMM----- Recipe via Meal-Master (tm) v7.07
Title: Herbed Garlic Croutons
Categories: Appetizers
Servings: 4
4 tb Margarine, Unsalted
2 x Cloves Garlic, Minced
1/2 ts Basil
1/2 ts Oregano
2 c Whole Wheat Bread Cubes
In a large skillet, heat margarine. Add seasonings. Cook for about 1 minute
to soften. Stir in bread cubes and saute until browned and crisp. Scatter
on tops of soups or salads just before serving. Makes 2 cups. VARIATIONS: -
try other seasonings of your choice such as curry powder, chili powder, or
thyme. To bake, toss bread slices in melted margarine or oil; then cut into
cubes. Spread on ungreased baking sheet. Toast in 400 deg F oven for about
10 minutes, turning occasionally, until golden brown and crisp. Store in
tin at room temperature for 1-2 days; some of their crispness will be lost
if stored in plastic container. They may be reheated and crisped in 350°F
oven for 5 minutes.
MMMMM
MMMMM----- Recipe via Meal-Master (tm) v7.07
Title: Herbed Shrimp in Beer
Categories: Seafood, Appetizers
Servings: 6
2 lb Peeled raw shrimp
1 1/2 c Great western beer
2 Cl Garlic, minced
2 tb Chives, snipped
2 tb Parsley, snipped
1 1/2 ts Salt
1/2 ts Pepper
Shredded lettuce
2 Green onions, finely chopped
1. Combine all ingredients except lettuce and green onions in a bowl.
Cover, Refrigerate 8 hours or overnight; stir occasionally. Drain, reserve
marinade. 2. Broil shrimp 4 inches from heat until cooked and tender.
(about 2 minutes on each side, less for small shrimp) Do not overcook or
shrimp will become tough. Brush occasionally with marinade. 3. Serve shrimp
on shredded lettuce; sprinkle with chopped green onion. (marinade may be
heated and served for dipping, if desired) Makes 6 servings
MMMMM
MMMMM----- Recipe via Meal-Master (tm) v7.07
Title: Herbed Stuffed Eggs #1
Categories: Appetizers, Eggs
Servings: 6
1 1/3 c Fresh bread crumbs
8 md Hard-cooked eggs
3 tb Butter
1/4 c Minced fresh herbs *
Salt
Freshly ground pepper
2/3 c Grated Parmesan cheese
2/3 c All purpose flour
2 Eggs beaten to blend
vegetable oil for deep frying
Preheat oven to 300 deg. Spread bread crumbs on baking sheet. Bake crumbs
for about 10 minutes to dry.
Peel eggs, halve and separate yolks from whites. Melt butter in heavy small
skillet over low heat. Add herbs and stir until wilted, about 1 minute.
Cool slightly. Mash yolks in small bowl. Stir in herb mixture. Season with
salt and generous amount of pepper. Spoon herbed yolk mixture into egg
whites.
Combine bread crumbs and Parmesan in shallow bowl. Dip stuffed eggs in
flour, then beaten egg; roll in bread crumbs, coating thoroughly.
Refrigerate uncovered at least 20 minutes. (Can be prepared 6 hours ahead.)
Heat oil in deep fryer to 360 deg. Fry eggs in batches (do not crowd) until
golden brown, turning occasionally, 3 to 4 minutes. Drain on paper towels.
Sprinkle with salt and serve.
*Combine parsley with sage, rosemary or basil.
MMMMM
MMMMM----- Recipe via Meal-Master (tm) v7.07
Title: Herbed Stuffed Eggs #2
Categories: Appetizers, Eggs
Servings: 24
12 Eggs; hard boiled
2 tb Pimentos; finely chopped
1/2 c Garlic & Herb cheese spread
1/4 c Dijon mustard
1/4 c Mayonnaise
Scallions; sliced for
- garnish
1/4 c Scallions; finely chopped
Halve eggs lengthwise. Scoop out yolks into a large bowl; set egg white
halves aside. Mash yolks; blend in cheese spread, mayonnaise, scallions,
pimentos and mustard until smooth.
Spoon or pipe yolk mixture into egg white halves. Garnish with sliced
scallions and serve.
Source: Readers Digest, April 1993 Typed by .\\ichele
MMMMM
MMMMM----- Recipe via Meal-Master (tm) v7.07
Title: Hickory Smoked Cheese Dip
Categories: Appetizers, Cheese, Dips
Servings: 2
1 c Cottage Cheese
1/2 c Sour Cream
1/4 ts Garlic, Minced
1/2 ts Salt, Hickory Smoked
1 tb Green Onion, Minced, Use All
Blend the cottage cheese and sour cream until smooth. Add the remaining
ingredients blending well. Cover and chill. Makes about 1 1/2 cups of dip.
SUGGESTED DIPPERS: Potato Chips, Water Crackers, Ham, Mushrooms, Snow Peas
MMMMM
MMMMM----- Recipe via Meal-Master (tm) v7.07
Title: Hidden Valley Ranch (R) Oyster Crackers
Categories: Appetizers
Servings: 20
1 pk Hidden Valley Ranch (R)
Salad dressing mix
1/2 ts Dill
3/4 c Salad oil
5 c Plain oyster crackers
1>. Preheat oven to 250 deg.F. Combine salad dressing mix with dill and
oil. Pour over crackers, stir to caot. Place in oven for 15 to 20 minutes.
Stir gently halfway through baking.
MMMMM
MMMMM----- Recipe via Meal-Master (tm) v7.07
Title: Hidden Valley Ranch - Oyster Crackers
Categories: Appetizers
Servings: 20
1 pk Hidden Valley Ranch (R)
Salad dressing mix
1/2 ts Dill
3/4 c Salad oil
5 c Plain oyster crackers
1>. Preheat oven to 250 deg.F. Combine salad dressing mix with dill and
oil. Pour over crackers, stir to caot. Place in oven for 15 to 20 minutes.
Stir gently halfway through baking.
MMMMM
MMMMM----- Recipe via Meal-Master (tm) v7.07
Title: Holiday Spinach & Artichoke Party Dip
Categories: Dips, Entertain
Servings: 12
1 (16oz) carton (2 c.) sour
-cream, lite or regular
1 (1.0oz)envelope HIDDEN
-VALLEY RANCH Original Ranch
-Party Dip Mix
1 (14oz) can artichoke hearts,
-rinsed, drained, chopped
1 (10oz) pkg. frozen chopped
-spinach, thawed, well
-drained
1 (2 oz) jar diced pimientos,
-rinsed, drained
1 lg Round loaf bread, sourdough
-or any variety
1 lg Round loaf bread, sourdough
-or any variety, cut into
cubes for dipping Assorted vegetables for dipping
Combine sour cream and party dip mix in medium bowl. Stir in artichokes,
spinach and pimientos. Cut slice off top of round loaf of bread. Hollow
out center of bread leaving 1" shell. Reserve bread pieces for dipping.
Spoon dip into bread shell. Serve warm or cold. To serve warm, bake in
preheated 400 degree oven for 20-25 minutes. Cover loaf with foil in
browning too quickly. Serve with bread cubes and/or fresh veggies. Serves
about 12.
MMMMM
MMMMM----- Recipe via Meal-Master (tm) v7.07
Title: Homemade Chips, Lo Cal
Categories: Appetizers
Servings: 4
1 Unpeeled Baking Potato
2 tb Fat Free Italian Dressing
Preheat oven to 500°F. Lightly spray cookie sheet with vegetable cooking
spray. Slice unpeeled baking potato into very thin slices. In bowl, toss
potato slices with dressing until evenly coated. Arrange potatos in single
layer on cookie sheet. Bake about 20 min. or until lightly browned on both
sides, turning once after 10 min.
MMMMM
MMMMM----- Recipe via Meal-Master (tm) v7.07
Title: Hommous - Chick Pea Dip
Categories: Dips
Servings: 1
2 c Cooked or canned chick-peas;
2/3 c Tahini (sesame paste)
3/4 c Lemon juice (to taste)
2 Cloves garlic
1 Parsley sprigs
Place all ingredients but parsley in food processor or blender. Blend to a
smooth paste. Place in a small platter or shallow bowl. If preferred,
sprinkle olive oil on top and garnish with parsley sprigs and lemon wedges.
Shared by Rita Taule, Prodigy ID# BTVC62A.
MMMMM
MMMMM----- Recipe via Meal-Master (tm) v7.07
Title: Honey Roasted Nuts
Categories: Appetizers
Servings: 6
3 c Nuts
2 tb Margarine
1/2 ts Cinnamon
1/2 c Honey
1/2 ts Grated orange peel
Microcook all ingredients in bowl 4 to 7 minutes at high power, stirring
halfway through cooking time. Spread nuts on foil to cool.
MMMMM
MMMMM----- Recipe via Meal-Master (tm) v7.07
Title: Hoppel Poppel Tart
Categories: Appetizers
Servings: 8
1/3 BUTTER PASTRY dough
1 Egg white, lightly beaten
1/4 lb Bulk breakfast sausage
2 tb Safflower oil
4 c Red Bliss potatoes, cut in
-1/2-inch cubes
(1 1/4 pounds)
1 1/2 c Coarsely chopped onions
1/2 ts Salt
1/4 ts Ground black pepper
1/4 c Chopped fresh dill
1/4 c Mayonnaise or creamy salad
-dressing
1 tb Chopped parsley
Preheat oven to 400 F. On lightly floured surface roll dough to a 14-inch
round. Transfer to an 11-inch tart pan with removable bottom. Trim edges;
prick bottom with tines of fork. Line pastry shell with alumnum foil; fill
with pastry weights, dried beans, or raw rice. Bake 15 minutes. Remove foil
and weights. Bake 5 to 6 minutes longer or just until pastry starts to
turn golden. Brush with egg white; bake 1 minute longer. Cool completely
on wire rack. In large skillet, heat oil over medium heat. Add sausage and
mash with fork to crumble into small pieces. Add potatoes, onion, salt,
and pepper. Cook until potatoes are fork tender, stirring frequently,
about 20 minutes. Cool to room temperature. Reduce oven temperature to 350
F. Stir dill and mayonnaise into potato mixture; spoon into tart shell.
Bake 30 minutes or until heated through. Cool 10 minutes on wire rack
before removing outer ring. Sprinkle with parsley. Serve warm.
Makes 8 servings.
[ 1001 HOME IDEAS MAGAZINE; June 1990 ]
MMMMM
MMMMM----- Recipe via Meal-Master (tm) v7.07
Title: Horseradish Cheese Spread
Categories: Dips, Spreads, Appetizers, Cheese
Servings: 2
1 lb Processed cheese, cut into
-cubes
1 c Mayonnaise
1/2 c Horseradish
assorted crackers
Melt cheese in the top of a double boiler or microwave. Stir in mayonnaise
and horseradish. Pour into a small crock or ceramic bowl. Chill. Serve with
crackers. Makes about 2-1/2 cups.
Origin: Margie Wampler, in Reminisce March/April 1993 Shared by: Sharon
Stevens
MMMMM
MMMMM----- Recipe via Meal-Master (tm) v7.07
Title: Hot 'n Spicy Artichoke Shrimp Dip
Categories: Dips, Seafood, Microwave
Servings: 1
14 oz Artichoke Hearts
4 1/4 oz Shrimp, Rinsed And Drained
3 oz Cream Cheese, Softened
1/2 c Mayonnaise
1/2 c Pace Picante Sauce
1/4 c Grated Parmesan Cheese
Finely Julienned Red Pepper
- Strips
Thinly Sliced Green Onion
- Tops
Drain artichoke hearts; dice. Add shrimp, cream cheese, mayonnaise, Pace
Picante Sauce and Parmesan cheese; mix well. Spoon into 9-inch round pie
plate or shallow baking dish. Bake at 350 degrees F for about 20 minutes
or until heated through. Garnish with red pepper and green onion. Serve
with chips and assorted vegetable dippers. Makes about 2-1/2 cups dip.
Microwave Oven Directions: Cook in microwave oven at high for about 3
minutes or until hot, stirring after each minute of cooking.
From: Pace booklet.
MMMMM
MMMMM----- Recipe via Meal-Master (tm) v7.07
Title: Hot Artichoke Dip
Categories: Dips
Servings: 1
1/2 c Miracle Whip
1/2 c Sour Cream
14 oz Artichoke Hearts *
1/3 c Grated Parmesan Cheese
1/8 ts Tabasco Sauce
* Artichoke hearts should be drained and chopped.
~-------------------------------------------------------------------------
Combine all ingredients and mix until blended. Spoon into a small
ovenproof dish. Bake at 350°F for 30 minutes or until bubbly. Makes 2
cups. From: Los Angeles Times.
MMMMM
MMMMM----- Recipe via Meal-Master (tm) v7.07
Title: Hot Bean Dip
Categories: Dips, Appetizers
Servings: 8
8 oz Cream Cheese
3/4 lb Cheddar cheese, shredded
3/4 c Monterey Jack cheese, shredd
8 oz Sour cream
10 1/2 oz Bean dip
1/2 pk Taco Saesoning
1 c Green onion, chopped
20 Drops Tabasco (tm)
1. Reserve 1 c of each cheese for topping. 2 Beat cream cheese until
smooth. 3. Add other ingredients. 4. Spread mixture into 9x13 glass dish
and sprinkle with reserved cheese. 5. Bake at 350 for 30 min. 6. Serve with
tortilla chips
MMMMM
MMMMM----- Recipe via Meal-Master (tm) v7.07
Title: Hot Brie with Toasted Almonds
Categories: Appetizers, Cheese, Eggs
Servings: 20
1 c Slivered Blanched Almonds
1 (8-in.) Wheel Brie
Sesame Crackers (Optional)
Sprinkle toasted almonds evenly over Brie. When ready to serve, place on
wooden plank or board with handle and bake at 350°F until Brie begins to
bulge around sides and is hot. Serve with sesame crackers, if desired.
Created by: Sheila Ricci, Beverly Hills (C) 1992 The Los Angeles Times
MMMMM
MMMMM----- Recipe via Meal-Master (tm) v7.07
Title: Hot Cheddar Bean Dip
Categories: Dips, Beans, Cheese
Servings: 1
1/2 c Miracle Whip
16 oz Pinto Beans, Drain, Mashed
1 c Shredded Cheddar Cheese
4 oz Diced Green Chilies
1/4 ts Tabasco Sauce
Combine all ingredients until well blended. Spoon into a small ovenproof
dish. Bake at 350°F for 30 minutes or until bubbly. Makes 2-1/2 cups.
From: Los Angeles Times.
MMMMM
MMMMM----- Recipe via Meal-Master (tm) v7.07
Title: Hot Crab Dip #1
Categories: Appetizers, Seafood, Cheese
Servings: 8
1 lb Crabmeat
8 oz Cream Cheese, Softened
1 md Onion, Finely Diced
2 ts Horseradish
1 tb Milk
2 tb Worcestershire Sauce (Opt.)
Salt And Pepper
Almonds, Sliced
Mix all ingredients except Almonds with fork. Place in uncovered casserole
dish and bake at 350°F until bubbly, 20 to 30 minutes. Sliced Almonds may
be sprinkled on top before baking. Serve with crackers.
MMMMM
MMMMM----- Recipe via Meal-Master (tm) v7.07
Title: Hot Crab Dip #2
Categories: Dips
Servings: 1
3 oz Cream Cheese
1/2 c Miracle Whip
6 oz Drained Crabmeat
1/4 c Minced Onion
1 tb Lemon Juice
1/8 ts Tabasco Sauce
Beat cream cheese until smooth. Stir in remaining ingredients. Spoon into
a small ovenproof dish. Bake at 350°F for 30 minutes or until bubbly.
Makes 1 cup. From: Los Angeles Times.
MMMMM
MMMMM----- Recipe via Meal-Master (tm) v7.07
Title: Hot Crab Dip #3
Categories: Appetizers, Seafood
Servings: 5
8 oz Cream cheese
1 tb Milk
1/2 ts Horseradish
Pepper
1 pk Crabmeat
2 tb Onions chopped
1/4 ts Salt
Mix all of the ingredients (not in a blender or food processor). Put in a
baking dish and top with either sliced almonds or paprika. Bake in a 375F
oven for 15 minutes. Serve with chips.
MMMMM
MMMMM----- Recipe via Meal-Master (tm) v7.07
Title: Hot Crab Fondue
Categories: Appetizers
Servings: 1
1 Jar sharp cheese (5 oz.)
1 Cream cheese (8 oz. package)
1/4 c White dry wine
1 cn Crab, drained and flaked
8 1/2 oz. size
1/2 ts Worcestershire sauce
1/4 ts Garlic salt
1/2 ts Cayenne pepper
French bread, cut in cubes
In top of double boiler, combine cheese until melted and smooth. Add
remaining ingredients. Stir well. If thickens, add more wine. Should make
about 2 1/2 cups.
MMMMM
MMMMM----- Recipe via Meal-Master (tm) v7.07
Title: Hot Crabmeat Spread
Categories: Seafood, Appetizers
Servings: 6
8 oz Cream cheese
1 cn Crabmeat
1 ds Worcestershire sauce
1 ds Lemon juice
Soften cream cheese. Drain crabmeat and break into small pieces. Mix all
ingredients together. Bake at 350 degrees (F) until cream cheese is
"goey", about 20 to 25 minutes. Serve hot with crackers.
MMMMM
MMMMM----- Recipe via Meal-Master (tm) v7.07
Title: Hotter Than Heck Horseradish Dip
Categories: Appetizers, Dips
Servings: 6
4 ts Horseradish, Prepared
1 ts Garlic Powder
2 c Sour Cream
1 ts White Pepper
Mix the horseradish and garlic powder blending well. Add the sour cream
and the white pepper, again blending well. Cover and chill. Makes about
2-1/4 cups of dip. SUGGESTED DIPPERS: Rolls Of Sliced Roast Beef, Steamed
Cauliflower, Bell Peppers, Potato Chips, Snow Peas.
MMMMM
MMMMM----- Recipe via Meal-Master (tm) v7.07
Title: Hummous Bi Tahini
Categories: Appetizers, Dips
Servings: 6
2 cn Chick-peas (about 4 cups)
4 lg Garlic cloves
2/3 c Olive oil
1/2 c Tahini paste
1 ts Ground cumin
1 1/2 ts Salt; pepper to taste
2 Lemons (juiced,pits removed)
1/4 ts Vitamin C crystals
Drain and rinse chick-peas. Mince garlic in processor first. Then add chick
peas, olive oil, tahini, lemon juice, salt, pepper, cumin, and vitamin C.
Process until mixture is completely smooth. Serve chilled or at room
temperature with pita bread or crackers. Garnish with paprika, olives and
parsley. Lemon juice may be replaced with 1/2 t. citric acid dissolved in 6
oz. hot water.
From the sunny kitchen of Matt Rosen, White Rock, BC. Enjoy!!
MMMMM
MMMMM----- Recipe via Meal-Master (tm) v7.07
Title: Hummus #1
Categories: Appetizers
Servings: 6
1 tb Safflower Oil
2 tb Chopped Onion
Clove garlic, Minced
1/4 c Minced Fresh Parsley
1 ts Basil
1/4 ts Ground Coriander
1/4 ts Oregano
1/4 ts Black Pepper
15 oz Can Drained Chick Peas
3 tb Lemon Juice
2 tb Toasted Sesame Seeds
1 ds Cumin
GARNISH: lemon wedges, cherry tomatoes, or fresh parsley sprigs (opt) In a
small skillet, heat oil; saute onion and garlic until onion is softened.
Add seasonings. Stir just long enough to soften parsley. In food processor,
combine rinsed and drained chick peas and lemon juice; process until
smooth. Stir in onion and herb mixture; stir in sesame seeds. Spoon into
serving bowl. Top with garnish if desired. VARIATIONS: 1. Substitute 15-oz
can Great Northern beans for chick peas. Use only 2 T lemon juice, since
this is a moister bean. 2. Replace chick peas with 1/2 lb firm tofu (1 cup)
and 1/2 cup tahini; use only 1 T lemon juice and add 1 T soy sauce.
MMMMM
MMMMM----- Recipe via Meal-Master (tm) v7.07
Title: Hummus #2
Categories: Appetizers
Servings: 6
31 oz Chick Peas
1 Liquid *
6 tb Tahini **
1/3 c Lemon Juice or To Taste
3 lg Cloves Garlic
Salt & Fresh Ground Pepper
MMMMM----------------------------GARINISHES---------------------------------
Olive Oil
1 Paprika
Chopped Fresh Parsley
* Liquid shoud be 1/4 of the liquid from 1 can of chick peas. ** Tahini
is (seame seed paste) is available in Milddle Eastern Food Shops and many
of the larger supermarkets featuring Ethnic Foods.
Combine all ingredients, except garinshes, in blender or food processor
container. Blend to a smooth, creamy paste. Taste and add mor lemon juice
or salt to suit your taste. It should be the creamy consistency of mashed
potatoes. Thin with chick pea liquid or water if necessary. Scrape into an
attractive bowl, Color olive oil with a bit of paprika. Drizzle oil over
the surface in a decorative pattern and sprinkle with parsley. Serve with
wedges of pita bread and raw vegetables.
MMMMM
MMMMM----- Recipe via Meal-Master (tm) v7.07
Title: Hummus #3
Categories: Dips
Servings: 1
2 c Dry chick peas
1 lb Jar tahini
3 Garlic cloves
1/4 c Soy sauce, natural (tamari)
1 Lemon
Onion
Water from cooked beans
2 ts Cumin, powdered (optional)
Paprika for garnish
Parsley for garnish
Soak beans overnight. Drain and place on cookie sheet. Freeze several
hours. cook frozen beans in double amount of water with onion in it or
cook in a pressure cooker instead of freezing first. Blend cooked beans
(pureeing while still warm makes blending easier) and onion a little at a
time, using as much water as necessary to keep blender going. Add garlic
cloves, soy sauce and lemon juice to taste along with beans. If you're
using cumin, add it now. When all beans have been blended with other
ingredients to a thick sauce, place in a large bowl. Add one jar of tahini
and mix well, adding more tamari, garlic, or lemon juice if a stronger
flavor is desired. (add more water for thinner consistency.) Place on a
shallow dish, spread smoothly and sprinkle with paprika and parsley. Serve
with pita strips, use as a sandwich spread, or stuff into celery.
VARIATIONS: a) Avocado Hoomus: mash in 1 large ripe avocado b) Eggplant
Hoomus: mash in one medium baked eggplant (no skin) and mix with cumin
added to garbanzo tahini blend.
/\/\ara kent
MMMMM
MMMMM----- Recipe via Meal-Master (tm) v7.07
Title: Hungarian Spiced Cheese Dip
Categories: Appetizers, Cheese, Dips
Servings: 2
1 c Cottage Cheese
2 ts Hungarian Paprika
1 ts Caraway Seeds
1 ts Capers, Mashed
1/2 ts Mustard, Dry
1/2 c Sour Cream
2 tb Green Onion, Chopped,Use All
Strain the cottage cheese in a colander to remove the excess water then
cream in a blender or food processor or with an electric mixer. Put into a
bowl and add the paprika, caraway seeds, capers, mustard and green onion.
Blend all of the ingredients together until almost smooth. Blend in the
sour cream. Cover and chill. Makes about 1 3/4 cups of dip. SUGGESTED
DIPPERS: Chicken, String Beans, Cherry Tomatoes, Chili Peppers
MMMMM
MMMMM----- Recipe via Meal-Master (tm) v7.07
Title: Impossible Cheddar and Broccoli Appetizers
Categories: Appetizers
Servings: 30
10 oz Frozen chopped broccoli*
8 oz Whole kernal corn; drained
1/4 c Onion; chopped
1/2 c Walnuts; coarsely chopped
1/2 c Milk
1/4 c Butter; melted
2 Eggs
1/2 c Bisquick
1/4 ts Garlic salt
1 c Cheddar cheese; shredded
*Thaw and drain the broccoli. Heat oven to 375.
Grease a 9x9x2" pan. Mix broccoli, corn, onion and walnuts. Place in pan.
Beat remaining ingred. except cheese until smooth, 15 sec. in blender on
high, stopping blender frequently to scrape sides if necessary, or 1 min.
with electric mixer on high.
Pour evenly into pan. Bake until knife inserted in center comes out
clean, 23-25 min.; sprinkle with cheese. Bake until cheese is melted, 2-3
minutes longer. cool 30 minutes. Cut into triangles or squares. Makes 30
appetizers. FROM: BISQUICK RECIPE CLUB LISA CRAWLEY TSPN00B Lawrence Kellie
Conf: (1010) F-COOKING
MMMMM
MMMMM----- Recipe via Meal-Master (tm) v7.07
Title: Indian Chicken Balls
Categories: Appetizers, Chicken
Servings: 36
1/2 lb Cream cheese
2 tb Mayonnaise
1 c Chopped cooked chicken
1 c Blanched almonds or pecans,
-chopped
1 tb Chopped chutney
1/2 ts Salt
1 tb Curry powder
1/2 c Of grated coconut
Beat together cream cheese and mayonnaise. Add chicken, almonds, chutney,
salt and curry powder. Shape into walnut sized balls and roll in coconut.
Chill. Makes 36 balls.
Randy Rigg
MMMMM
MMMMM----- Recipe via Meal-Master (tm) v7.07
Title: Italian Marinated Mushrooms
Categories: Appetizers
Servings: 6
1 lb Fresh mushrooms
1/4 c Lemon juice
1/2 c Olive oil (vegetable oil may
-be substituted) <shudder>
2 Green onions with tops,
-thinly sliced
1/4 c Chopped fresh parsley
1 Clove garlic, finely chopped
3/4 ts Salt
1/4 ts Freshly ground pepper
In propitiation, may I offer Italian Marinated Mushrooms (not too original,
I'm still fighting off the cobbies to locate Grandma's secret kitchen
diary):
Paprika Parsley sprigs Bread sticks (optional)
Cut mushrooms into 1/8-inch slices. Mix mushroom slices and lemon juice in
large bowl (glass or plastic). Stir in oil, onions, 1/4 cup parsley, the
garlic, slat, and pepper. Toss; cover and refrigerate at least 3 hours,
stirring occasionally.
Just before serving, remove from mixing bowl to serving bowl, using slotted
spoon. Sprinkle with paprika. Garnish with parsley sprigs. Serve with
long, thin bread sticks if desired.
MMMMM
MMMMM----- Recipe via Meal-Master (tm) v7.07
Title: Italian Pepper Dip
Categories: Appetizers, Dips
Servings: 2
12 oz Italian Creamy Dressing
1/2 c Sweet Red Pepper
1/4 c Chopped Fresh Parsley
In a small bowl, combine all ingredients. Cover and refrigerate until
serving time, about 2 hours. Serve with cold shrimp, crackers or fresh
vegetables for dipping.
MMMMM
MMMMM----- Recipe via Meal-Master (tm) v7.07
Title: Jalapenos Stuffed with Chorizo and Cream Cheese
Categories: Appetizers
Servings: 6
1 tb Vegetable oil
1 tb Finely minced onion
1 Clove garlic, finely minced
3 oz Chorizo (Mexican sausage)
2 oz Cream cheese, softened
1 tb Sour cream
Salt to taste
12 Jalapenos, seeded, halved
-and deribbed
Heat oil in a skillet and saute onion and garlic over medium heat 2-3
minutes, until transparent. Add chorizo and cook 5 minutes, breaking up
meat with a fork as it cooks.
When fully cooked, remove skillet from heat and cool slightly, then stir
in cheese and spor cream, season with salt and spoon intp jalapenos; serve.
Source: Houston Chronicle
MMMMM
MMMMM----- Recipe via Meal-Master (tm) v7.07
Title: Jalepeno Cheese Crackers
Categories: Appetizers
Servings: 1
3 oz Cheddar cheese; 1/2" cubes
-about 1/2 cup
1 tb Jalapeno pepper
-seeded & minced or to taste
1/3 c Butter; cold,
-cut in 1/2" cubes
3/4 c Flour; all purpose
1/4 c Cornmeal
1/2 ts Salt
1/4 ts Chili powder
1/4 ts Mustard; dry
4 tb -Water; ice
Preheat oven to 400F. Process cheese and jalapeno in food processor till
chopped in 1/4" pieces. Add butter, pulse on and off till size of small
peas. Stir flour with cornmeal, salt, chili powder and mustard in small
bowl till blended. Add to mixture in processor, pulse on and off just till
blended. Sprinkle water evenly over mixture in processor. Pulse on and off
just till dough begins to form into a ball. Shape dough into 8" disk. Wrap
in plastic wrap; refrigerate till firm enough to roll, about 30 minutes. On
floured surface, roll dough to 1/4" thickness. Cut in 2" rounds with cookie
cutter or wine glass. Transfer to ungreased baking sheet. Prick each
cracker once with fork. Bake in preheated oven for 10 to 12 minutes or till
crisp. Transfer to rack to cool. Store in airtight container. Makes 50
crackers. Source: The Toronto Star
MMMMM
MMMMM----- Recipe via Meal-Master (tm) v7.07
Title: Jamaican Beef Patties
Categories: Beef, Appetizers
Servings: 24
4 c All purpose flour
1 ts Salt
1 1/4 c Shortening
6 To 8 Tbsp ice water
Filling:
1 lg Onion, diced fine
4 Garlic cloves, minced
3 Jalapeno chilies, seeded,
-stemmed, and minced
3 tb Vegetable oil
3/4 lb Ground beef
2 ts Each ground coriander,
-cumin, and tumeric
1 ts Each ground allspice and
-cinnamon
1 Green bell pepper, stemmed,
-seeded, and finely chopped
4 Tomatoes minced
1 bn Green onions, minced
Salt and pepper to taste
2 Eggs, lightly beaten
Servings: 24 patties
Pastry:
Preheat the oven to 400 deg F. To make the dough: place the flour and salt
in a large bowl; mix well. Cut the shortening into small pieces about the
size of walnuts. Add to the flour and, using your fingers, rub the flour
and shortening together, making a coarse, mealy dough. Add the ice water
and gather the dough into a ball. The dough should be firm and not sticky.
If the dough is too dry, add a little more water, but if the dough is too
sticky, add just enough flour to make it form a ball. Divide the dough into
2 equal balls and cover with plastic wrap. Refrigerate for at least 2 hours
or up to 2 days.
To make the filling: in a large skillet, cook the onion, garlic, and
chilies in the oil over moderate heat for about 10 minutes, stirring from
time to time. Add the beef, herbs, spices, bell pepper, and tomatoes, and
cook over high heat for 5 minutes, stirring constantly until the mixture is
thick and saucy. Add the green onions and cook for 1 minute. Season with
salt and pepper and cool to room temperature.
To assemble the patties: on a lightly floured surface, divide each ball
into 2 equal balls, so that you have 4 equal balls. Flatten into disc
shapes, then divide each disc into 6 equal pieces and roll each into a
ball. Roll each ball into a 3 1/2 inch diameter circle. Brush the edges
with beaten egg. Place about 1 tablespoon of filling on one side of each
circle, leaving a 1/4 inch border. Fold the dough over, making a half-moon
shape. Seal the edges with the tines of a fork, and brush with the
remaining egg.
Bake on a lightly greased baking sheet for 25 to 30 minutes, or until the
patties are golden brown. Remove from the oven and serve immediately.
Source: Rolled, Wrapped, and Stuffed by Janet Hazen Posted by Linda Davis
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MMMMM----- Recipe via Meal-Master (tm) v7.07
Title: Jerky
Categories: Appetizers
Servings: 1
Meat;(beef, deer, etc.)
Soy Sauce
Brown Sugar
Cooking Oil
2 tb Coarsely ground black pepper
2 tb Garlic powder
2 tb Lawry's Seasoned Salt
2 tb Gebhardt Chili powder
Cut meat into 1 1/2 by 1/4 by 5 inch strips.
Soak meat in a mixture of Soy sauce, 1 T. brown sugar and 1 T. oil for 2 to
4 hours.
Pat dry.
Mix seasonings well and place in a clean shaker. (Ed. note: why not
specify a dirty shaker? Might make it more authentic!)
Using a foil-covered cookie sheet, place meat (1 layer) and sprinkle mix
over it to taste.
Fold foil edges up to keep in mixture.
Dry at 140 to 180 degrees for 5 to 8 hours.
Keep in open container at room temperature. Do NOT refrigerate. From:
Wesley Pitts From Anne MacClellan disk 7/24/93
MMMMM
MMMMM----- Recipe via Meal-Master (tm) v7.07
Title: Ketchup
Categories: Dips
Servings: 6
4 Gallons Ripe Tomatoes
2 Onions
5 Stalks Celery
2 Green Peppers
3 c Granulated Sugar
2 c Apple Cider Vinegar
1/4 ts Ground Cloves
1/2 ts Allspice
1/2 ts Cinnamon
3 tb Salt
Cut top stem ends off of the tomatoes and peppers. Rinse all the
vegetables. Cook tomatoes, onions, celery and peppers together until soft
and mushy. Force through a food press or very fine strainer. Place the
strained mixture in a soup kettle and add the remaining ingredients. Boil
10 minutes. Pour into hot, sterilized jars and seal. Makes about 6 Pints.
MMMMM
MMMMM----- Recipe via Meal-Master (tm) v7.07
Title: Lamb Tartare
Categories: Appetizers, Lamb
Servings: 6
18 oz Well-trimmed lamb from loin
-chop
12 ts Medium ground cracked wheat
-*
12 ts Water
1/4 c Minced green onion
1/4 c Minced fresh parsley
2 tb Minced fresh basil
1 tb Minced fresh oregano
1 tb Minced fresh marjoram
1/2 ts Salt
1/4 ts Freshly ground pepper
1 pn Red pepper flake
garnish cherry tomato garnish sliced cucumber garnish sliced lemon garnish
fresh sprigs basil
Cut lamb into 1-inch cubes and grind in processor to consistency of
hamburger using on/off turns. Transfer to large bowl. Sprinkle with 2
teaspoons wheat and then 2 teaspoons water; knead into meat, punching down
with fist and turning. Repeat with remaining wheat and water in 5 more
additions, kneading in green onion, parsley, basil, oregano, marjoram,
salt, pepper and red pepper flakes with last addition. Line small
round-bottomed bowl with plastic. Fill with lamb, smoothing top. Cover
tightly with plastic. Refrigerate up to 3 hours before serving.
Unmold lamb in center of platter. Sprinkle with additional minced, fresh
herbs and green onion. Surround with tomatoes, cucumber and lemon and
garnish with basil sprig. Serve with garlic toast.
*Available at natural foods stores.
MMMMM
MMMMM----- Recipe via Meal-Master (tm) v7.07
Title: Larry Dunlap's World Famous Stuffed Mushrooms
Categories: Appetizers
Servings: 6
40 lg Capped Fresh Mushrooms
1/2 c Progresso Italian
-Breadcrumbs
1/4 lb Bacon
Wash mushrooms and carefully remove the stems from the center of the caps.
Place the caps into a suitable flat baking pan with hole from the stem up.
Fry the bacon until it is crunchy. Chop the stems from the mushrooms very
finely with a chopper. In a large bowl mix the chopped stems, 1/2 cup
breadcrumbs, and fried bacon (including the bacon grease for flavor). Fill
each cap until heaped with the stuffing mixture. Heat in microwave or oven
until hot.
MMMMM
MMMMM----- Recipe via Meal-Master (tm) v7.07
Title: Layered Fiesta Dip
Categories: Dips
Servings: 6
1 pk (250 gram) spreadable cream
-cheese
1 cn (454 gram) refried beans
1 Jar (250 gram) salsa
1 c EACH.. grated Cheddar and
-Monterey Jack cheese
1/4 c (50 ml) EACH.. chopped
-jalapeno peppers, chopped
-black olives
On a large dinner plate or platter, spread a thin layer of each ingredient
in the order listed above. Serve with Nacho's or Tortilla Chips.
Origin: Back of coupon for salsa Shared by: Sharon Stevens.
MMMMM
MMMMM----- Recipe via Meal-Master (tm) v7.07
Title: Lemon Tarragon Dip
Categories: Appetizers, Dips
Servings: 4
4 ts Fresh Tarragon, Chopped, Or
4 ts Dried Tarragon, Crushed
1 ts Lemon Juice
1 c Mayonnaise
2 ts Capers
Mix all the ingredients, blending well. Cover and chill. Makes about
1-1/4 cups of dip. SUGGESTED DIPPERS: Seafood, Turkey, French Bread,
Fennel, Yellow Zucchini, Carrots.
MMMMM
MMMMM----- Recipe via Meal-Master (tm) v7.07
Title: Lemon-Basil Carrot Bundles
Categories: Appetizers
Servings: 20
6 md Carrots Scraped
1/4 c Water
1 tb Lemon Juice
1 ts Sugar
1 cl Garlic Minced
1 ts Dried Whole Basil
1/4 ts Grated Lemon Rind
1 tb Olive Oil
6 Green Onions
3 Lemons Thinly Sliced
Cut Carrots Into 80 (2 /1/4 Inch) Strips. Combine Carrots, Water, Lemon
Juice, Sugar & Garlic in A Nonaluminum Saucepan; Cover. Cookover Medium
Heat 6 To 8 Min. OR Until Carrots Are Crisp-Tender. Remove From Heat. Place
Carrots in A Shall Bowl; Reserving Cooking Liquid in Saucepan. Add Basil,
Lemon Rind & Oil To Cooking Liquid & Set Aside. Trim White Portion From
Green Onions. Place Tops in A Large Boil. Add Boiling Water To Cover.
Drain Immediately & Rinse Under Cold Water. Cut Tops Into 20 Narrow Strips.
Gather 4 Carrot Strips Into A Bundle & Tie With Onion Strip. Repeat
Procedure With Remainingcarrots & Onions Strips. Place Bundles in A Large
Shallow Bowl. Pour Basil Mixture Over Bundles; Cover & Chill At Least 1
Hour. Remove Bundles From Liquid, Using A Slotted Spoon; Discard Liquid.
Arrange Bundles On A Serving Platter Lined With Lemon Slices If Desired.
Fat 0.3. Chol. 0.
MMMMM
MMMMM----- Recipe via Meal-Master (tm) v7.07
Title: Lemon-Orzo Pilaf
Categories: Appetizers
Servings: 4
14 3/4 cn Chicken broth,reduced-sodium
1 c Water
1 c Orzo pasta
1 ts Dried leaf basil,crumbled
1 ts Grated lemon rind
Bring chicken broth and water to boiling in medium-size saucepan. Stir in
orzo, basil and lemon. Return to boiling. Lower heat and simmer 10 minutes
or until tender. Remove from heat and serve.
MMMMM
MMMMM----- Recipe via Meal-Master (tm) v7.07
Title: Light Spinach Dip
Categories: Dips, Appetizers
Servings: 6
4 sm Bunches fresh spinach (2
-lbs), well washed, stems
-removed and
Makes about 6 cups Dip
LIGHT SPINACH DIP From Cook It Light Classics by Jeanne Jones.
chopped, or two 10-oz packages frozen chopped spinach, thawed 6 Tbsp
dehydrated minced or chopped onion 3 Tbsp unbleached all-purpose flour 1
Tbsp instant nonfat dry milk 1/2 tsp onion powder 1/2 tsp sugar 1/4 tsp
turmeric 1/2 tsp salt 3 scallions, chopped (2/3 cup) 1 (8 oz) can sliced
water chestnuts, drained and chopped 1 1/2 cups light sour cream 1 cup
reduced-calorie mayonnaise
If using fresh spinach, steam it over rapidly boiling water 1 to 2 minutes,
until tender, then drain well. If using frozen, simply squeeze out the
excess moisture but do not cook. In a small bowl, combine the dehydrated
onion, flour, dry milk, onion powder, sugar, turmeric, and salt. In a
medium-size bowl, combine the remaining ingredients with the drained
spinach. Add the dry ingredients to the spinach mixture and mix well. Chill
for several hours. Serve in a hollowed-out bread round, if desired.
Makes about 6 cups. 1/4 cup contains approximately: calories - 67,
cholesterol - 9mg, fat - 5g, sodium - 133mg.
MMMMM
MMMMM----- Recipe via Meal-Master (tm) v7.07
Title: Light-Style Fiesta Shrimp Dip
Categories: Dips
Servings: 1
10 oz Frozen cooked shrimp,
-thawed, rinsed and drained
1 pk Light cream cheese, softened
-(8 oz)
1/4 c Light mayonnaise
1/3 c Thinly sliced green onions
-with tops
2/3 c Pace Picante Sauce
2 ts Horseradish, as desired
3/4 ts Ground cumin
Finely chop shrimp, reserving a few whole shrimp for garnish. Combine cream
cheese and mayonnaise; mix well. Reserve 1 tablespoon green onions for
garnish. Stir remaining green onions and remaining ingredients into cream
cheese mixture; mix well. Spoon into serving bowl. Chill at least 2 hours
or up to 24 hours. Stir; garnish with reserved shrimp and green onions.
Serve with assorted vegetable dippers.
Makes about 2 cups.
MMMMM
MMMMM----- Recipe via Meal-Master (tm) v7.07
Title: Linda's Potato Skins
Categories: Appetizers
Servings: 6
6 md Baking potatoes
3/4 c Cheddar cheese, shredded
1/3 c Butter
6 sl Bacon, fried and crumbled
1/3 c Green onion, thinly sliced
Salt & Pepper
*-*-*
1/3 c Milk | You can add these
-ingredients to the
1/4 c Butter | mashed potato
-centers for mashed
Salt & Pepper | potatoes, if desired. *-*-*
Scrubb potatoes, dry, then pierce with fork several times. Arrange on a
baking sheet and bake in 375 degree oven for about 1 hour or until tender.
Let stand until cook enough to handle. Cut potatoes in half lengthwise and
scoop out centers, leaving 1/8" potato in shell. Cover. Chill shells up to
2 days until ready to use for the skins.
If desired, add the 1/3 cup milk, 1/4 cup butter, salt & pepper to use
potato centers as mashed potatoes.
When ready to prepare skins, melt the 1/3 cup butter. Brush shells with
the butter, inside and out. Place, cut side up, on baking sheet. Bake in
a 500 degree oven for 20 minutes or until brown and crisp.
Distribute some bacon, onion, and cheese in each shell. Bake just until
cheese melts. Serve hot. If the potatoes are large, you may want to cut
in half crosswise before serving.
You may want to double this recipe if you are serving several people,
especially if they are hungry!
From: Linda Rehberg, courtesy Debbie Carlson - Cooking Echo Serves: 6
MMMMM
MMMMM----- Recipe via Meal-Master (tm) v7.07
Title: Liptauer Cheese #1
Categories: Cheese, Appetizers, Seafood
Servings: 1
6 oz Cream Cheese, Softened
1/4 c Butter, Softened
1 ts Sweet Paprika
1 ts Capers, Drained
2 fl Anchovy Fillets *
1 Shallot, Minced
1/2 ts Caraway Seeds
Crackers Or Toast Points
* Anchovies should be drained and dried.
~-------------------------------------------------------------------------
In a bowl, cream together the cream cheese, and butter. Add paprika,
capers, anchovies, shallot, caraway seeds, and salt and pepper to taste.
Combine mixture well. Pack into a crock and chill, covered for 1 day to
meld flavors. Serve cheese with crackers or toast points. From: Lipto,
Hungary. A 1947 Gourmet Magazine favorite.
MMMMM
MMMMM----- Recipe via Meal-Master (tm) v7.07
Title: Liptauer Cheese #2
Categories: Appetizers
Servings: 6
Jim Vorheis
1/2 lb Butter
1 lb Cream cheese
1 1/2 ts Caraway seeds
1 tb Grated onion
2 ts Chopped parsley
2 ts Chopped capers
1 1/2 ts Prepared mustard
Soften butter and cream cheese. Combine all ingredients. Pack in a crock
and sprinkle with parsley. This can be made into a ball and rolled in
parsley. Serve with crackers.
Colorado Cache Cookbook (1978) From the collection of Jim Vorheis
MMMMM
MMMMM----- Recipe via Meal-Master (tm) v7.07
Title: Little Pigs in Blankets
Categories: Appetizers
Servings: 1
Oyster
sl Bacon
Wrap thin slices of bacon around large oysters and fasten ends together
with a toothpick. Place under hot flame and broil, turning frequently,
until crisp and brown. Serve immediately. Source: Pennsylvania Dutch Cook
Book - Fine Old Recipes, Culinary Arts Press, 1936.
MMMMM
MMMMM----- Recipe via Meal-Master (tm) v7.07
Title: Little Wieners and Orange Sauce
Categories: Appetizers, Pork
Servings: 5
2 pk Hot Dogs (Cut Into Bites)
1/2 c Sugar
3 tb Cornstarch
1 1/2 c Orange Juice
8 Cloves Whole
1/4 ts Cinnamon
1/4 c Vinegar
Put sugar, cornstarch, orange juice, cloves, cinnamon and vingar in a
saucepan and thicken on low heat. Once sauce has thickened, put in hot
dogs, just until heated through.
MMMMM
MMMMM----- Recipe via Meal-Master (tm) v7.07
Title: Liver Loaf
Categories: Veal, Appetizers, Pork
Servings: 4
1/2 lb Veal or pork stew meat
3/4 lb Liver
1/2 lb Bacon; diced
2 Eggs
4 tb Chopped fresh sage
2 tb Minced garlic
1/4 ts Freshly ground black pepper
1/2 c Dry white wine
Call this an American pate, if you like. Serve it with sour pickles, brown
mustard and pumpernickel bread.
COMBINE ALL INGREDIENTS in a glass bowl, cover and refrigerate overnight.
The next day, grind the mixture twice using a meat grinder fitted with a
large die. Or pulse until well combined, but not too smooth, in a food
processor. Place the mixture in a loaf pan, cover tightly, place the loaf
pan in a water bath, and place in preheated 375F oven until done, about 1
1/4 hours. Remove from the oven, unmold and serve immediately. Or place the
loaf under a 3-pound weight, let cool to room temperature and then chill in
refrigerator before serving.
MICHAEL ROBERTS - PRODIGY GUEST CHEFS COOKBOOK
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MMMMM----- Recipe via Meal-Master (tm) v7.07
Title: Lobster Fondue Dip
Categories: Seafood, Dips
Servings: 1
2 tb Butter or margarine
2 c Shredded sharp Cheddar
-Cheese
1/4 ts Red pepper sauce
1/3 c Dry white wine
5 oz Lobster cut into small
-pieces (you can use canned
-but drain well)
Serve this hot cheese dip and offer crisp cracker dippers.
Melt butter in pan over low heat. Gradually add and stir in cheese until
cheese is melted. (Cheese butter mixture may appear separated.) Add red
pepper sauce; slowly add wine, stirring until mixture is smooth. Add
lobster; stir until heated. Makes about 1 1/2 cups.
MMMMM
MMMMM----- Recipe via Meal-Master (tm) v7.07
Title: Lobster Pate
Categories: Appetizers
Servings: 6
Jim Vorheis
8 oz Cream cheese, softened
1/4 c Dry white wine
1/2 ts Onion salt
1/2 ts Seasoned salt
1/8 ts Dill weed
1 1/2 c Lobster meat, finely chopped
Beat cheese and wine until smooth and creamy. Blend in salts and dill; add
lobster. cover and refrigerate several hours or overnight to mellow. Serve
with crackers.
Colorado Cache Cookbook (1978) From the collection of Jim Vorheis
MMMMM
MMMMM----- Recipe via Meal-Master (tm) v7.07
Title: Lobster Spread
Categories: Appetizers, Seafood
Servings: 6
1/2 lb Finely chopped cooked
-lobster meat
1/2 c Mayonnaise
chopped green onion freshly ground pepper
Combine all ingredients. Pack into decorative bowl. Cover and chill 2
hours. Serve with crackers.
MMMMM
MMMMM----- Recipe via Meal-Master (tm) v7.07
Title: Longhorn Quick Chili Dip
Categories: Appetizers, Cheese, Dips
Servings: 4
1 c Cottage Cheese
15 oz Chili With Beans
1 1/2 ts Cumin, Ground
3/4 c Cheddar, Sharp, Shredded
1 tb Hot Sauce
1 tb Lemon Juice
Cream the cottage cheese in a blender or food processor or with an electric
mixer. Blend the chili in, mixing well. Add the hot sauce, lemon juice
and cumin. Pour into a bowl and blend in the cheddar cheese, reserving a
little for a garnish. Cover and chill. Makes about 3 3/4 cups of dip.
SUGGESTED DIPPERS: Tortilla Chips, Celery, Cucumber, Bread Sticks, Deli
Meats, Pickled Baby Corn, Carrots
MMMMM
MMMMM----- Recipe via Meal-Master (tm) v7.07
Title: Louis Dressing
Categories: Dips
Servings: 1
1 c Mayonnaise, use the real
-thing, like Hellmann's
1/2 c Chili sauce
1 tb Parsley, fresh, minced
1 ts Lemon juice, fresh, not
-bottled
1 ts Horseradish, prepared
1/2 ts Onion, grated
1/8 ts Salt
1/8 ts Pepper
Stir ingredients together. Cover and chill. Makes 1-1/2 cups. Good as
a salad dressing or dip, wonderful with boiled shrimp as an alternative to
ketchup-based dip, and fantastic with Onion Mums. Recipe from Hellmann's
Mayonnaise.
MMMMM
MMMMM----- Recipe via Meal-Master (tm) v7.07
Title: Low Calorie Clam Dip for Vegetables
Categories: Appetizers, Seafood
Servings: 1
1 cn Gorton's Clams, drained
1 ts Chopped chives
1 c Cottage cheese
1/4 ts Salt
1/8 ts Thyme
Combine all ingredients; mix well. Serve as a dip for raw vegetables.
Makes approximately 1-1/3 cups.
Shared By: Pat Stockett
MMMMM
MMMMM----- Recipe via Meal-Master (tm) v7.07
Title: Lower East Side Lox
Categories: Appetizers, Cheese, Dips, Seafood
Servings: 4
1 c Cream Cheese, Softened
1/2 c Sour Cream
1/2 c Lox Or Smoked Salmon, Cubed
1/4 c Fresh Chives, Chopped, OR
4 ts Dried Chives, Crushed
1/8 ts White Pepper
1 ts Whipping Cream
2 tb Onion, White, Chopped
Beat the cream cheese to a smooth consistency and blend in the sour cream.
Mix in the lox thoroughly. Stir in all of the other ingredients. Cover
and chill. Makes about 2 1/2 cups of dip. SUGGESTED DIPPERS: Bagel Chips,
Tomatoes, Radishes, Cucumber, Scallions, and Figs.
MMMMM
MMMMM----- Recipe via Meal-Master (tm) v7.07
Title: Madras Dip
Categories: Dips, Appetizers, Eggs
Servings: 4
2 Hard-Boiled Eggs
2 c Sour Cream
2 c Curry Powder
1 ts Onion (Grated)
2 tb Green Pepper (Grated)
2 tb Celery (Grated)
Seasonings
Add diced eggs to all other ingredients which have been smoothly blended in
blender. Consistency is thin. Chill; sprinkle with paprika and serve with
corn chips.
MMMMM
MMMMM----- Recipe via Meal-Master (tm) v7.07
Title: Marinated Prawns
Categories: Appetizers, Seafood
Servings: 8
3 lb Prawns, Cooked And Cleaned
1 Onion, Sliced
4 Cloves Garlic
1 pn Oregano
6 Whole Chilis
1 c Oil
2 c White Vinegar
2 Carrots, Parboiled, Sliced
Salt And Pepper To Taste
1 cn Stuffed Green Olives & Juice
Saute 1/2 onion and 2 cloves garlic in oil. Remove and discard. Add
vinegar, garlic, onions, chilis, oregano and carrots. Bring to a boil,
allow to cool. Add prawns and boil. Leave in refrigerator for 2 days.
MMMMM
MMMMM----- Recipe via Meal-Master (tm) v7.07
Title: Marinated Mushrooms #1
Categories: Appetizers
Servings: 8
1 lb Mushrooms
1/4 c White wine
2 tb Lemon juice
2 tb White wine vinegar
2 tb Olive oil
1/4 c Minced shallots or onions
1 tb Minced garlic
1/2 ts Ground coriander
Salt; to taste
White pepper; to taste
RUB THE MUSHROOMS of any debris and set aside. Combine all other
ingredients in a pot, cover and bring to a boil over high heat. Add the
mushrooms, replace the cover and lower the heat to medium. Cook until the
mushrooms release their juices, about 3 minutes. Pour the contents of the
pot into a bowl and chill before serving.
MICHAEL ROBERTS - PRODIGY GUEST CHEFS COOKBOOK
MMMMM
MMMMM----- Recipe via Meal-Master (tm) v7.07
Title: Marinated Spiced Olives
Categories: Appetizers, Condiments
Servings: 6
3/4 c Pitted ripe olives
3/4 c Pimiento-stuffed green
-olives
3 Lemon slices
3 Dried red chilies
2 Garlic cloves, crushed
1 ts Mustard seeds
1 ts Black peppercorns
3 Allspice berries
1 3/4 c Olive oil
Add lemon slices, chilies, garlic, mustard seeds, peppercorns and allspice
berries. Stir in olive oil and mix well. Spoon mixture into a large jar
with a tight-fitting lid. Screw on lid tightly and turn jar over several
times to ensure ingredients are well mixed.
Let olives marinate at least 1 week before serving, turning jar several
times a day. Store up to 6 months in a cool place.
NOTE: Use a mixture of corn oil and olive oil for a more economical
marinade. Add sprigs of dried herbs to marinade, if desired. To serve,
garnish with lemon twists and a fresh parsley sprig, if desired.
MMMMM
MMMMM----- Recipe via Meal-Master (tm) v7.07
Title: Marinated Beef Roll
Categories: Appetizers, Beef
Servings: 8
1/2 c Pimento, diced
1/4 c Olives, green, Spanish
1/4 c Eggplant, chopped, pickled
1/4 c Onions, sliced, green
2 tb Parsley, chopped
2 Eggs, hard cooked, quartered
Salt
Pepper
6 Roast beef, deli, thin slice
MMMMM-----------------------------MARINADE----------------------------------
1/2 c Oil, olive, fruity
1/2 c Parsley, minced
1/4 c Lemon juice, fresh
2 ts Capers, minced
3/4 ts Garlic, minced
1/2 ts Basil leaves, dried
1/2 ts Thyme leaves, dried
1 Bay leaf
Salt
Pepper
In food processor bowl fitted with steel knife, place pimento, olives,
eggplant, green onion and parsley. Process until minced. Add eggs; pulse
10 or 12 times to combine, scraping down sides once. Season with salt and
pepper. Spread approximately 1/4 cup egg mixture evenly over each slice of
roast beef, leaving 1/2-inch border around edges. Roll tightly and secure
with toothpicks. Place seam side down in a shallow baking dish.
MARINADE: Whisk together oil, parsley, lemon juice, capers, garlic, basil,
thyme, bay leaf, salt and pepper in bowl; pour over beef rolls. marinate 1
hour in refrigerator, turning occasionally. To serve, cut each beef roll
crosswise into 1 1/2-inch pieces, spooning marinade over beef rolls.
MMMMM
MMMMM----- Recipe via Meal-Master (tm) v7.07
Title: Marinated Broccoli Chunks
Categories: Appetizers
Servings: 8
1 tb Rice Vinegar
1 tb Olive Oil
1/4 ts Dried Dillweed
1 cl Garlic Minced
2 lb Fresh Broccoli
Red Cabbage Leaves
Fresh Dill Sprig (Opt)
Pimiento Strips
Combine Vinegar, Olive Oil, Dillweed & Garlic in A Medium Bowl, Stirring
Well With A Wire Whisk. Set Aside. Trim Large Leaves From Broccoli. Remove
Flowerets & Reserve For Another Use. Remove Tough Ends Of Lower Stalks &
Discard. Wash Remaining Stalks & Cut Diagonally Into 1/2 Inch Slices. Add
2 C. Broccoli Slices To Vinegar Mixture. Toss Gently To Coat. Reserve Any
Remaining Slices For Another Use. Cover Coated Broccoli Slices & Chill 3
Hours. To Serve, Place Broccoli On A Cabbage-Lined Serving Plate. Garnish
With Dill & Pimiento. (Fat 1.8. Chol. 0.)
MMMMM
MMMMM----- Recipe via Meal-Master (tm) v7.07
Title: Marinated Mushrooms #2
Categories: Appetizers
Servings: 6
1 lb Fresh mushrooms
1/4 c Soy sauce
1/2 c Red wine vinegar
6 tb Sherry
4 tb Sugar
1 c Finely minced onions
Mix all ingredients but the mushrooms in a saucepan and bring to a boil.
Pour over mushrooms that have been cleaned and halved or quartered
depending on size. Marinate and chill fo 24 hours before serving. Small
button mushrooms can be used whole.
MMMMM
MMMMM----- Recipe via Meal-Master (tm) v7.07
Title: Marinated Shrimp Kabobs
Categories: Appetizers
Servings: 1
Shrimp
8 oz Pace Picante Sauce
8 oz Bottled Italian dressing
Cook peeled and deveined shrimp in boiling water just 'til they turn pink
(watch closely - overcooking makes shrimp tough characters). Drain and
place in a bowl. Pour Pace and Italian dressing over hot shrimp, mixing
well. Cover and chill at least 2 or up to 24 hours, stirring occasionally.
In another bowl, chill crisp-tender cooked broccoli florets and uncooked
cherry tomatoes in equal parts of Pace Picante Sauce and Italian dressing,
stirring occasionally. Just before serving, drain and arrange shrimp,
broccoli florets and tomatoes on short, thin skewers or long cocktail
picks. Arrange on a lettuce-lined platter to serve.
MMMMM
MMMMM----- Recipe via Meal-Master (tm) v7.07
Title: Marmaliga
Categories: Appetizers
Servings: 6
2 c Water
2 c Milk
1 ts Salt
1 c Yellow cornmeal
1/4 c Butter/margerine
Cottage Cheese (Optional) Sour Cream (Optional) Grated Parmesan Cheese
(Optional)
In a saucepan combine first 5 ingredients. Bring to a boil, stirring
constantly and cook until butter is melted and mixture is thick, about
15--20 minutes. Serve topped with a spoonful of cottage cheese and sour
cream. (Marmaliga can also be served plain or sprinkled with grated
Parmesan Cheese.) Serves 6.
MMMMM
MMMMM----- Recipe via Meal-Master (tm) v7.07
Title: Martha's Rye Spread (Bon Appetit/july 1983)
Categories: Appetizers, Entertain
Servings: 1
1 1/2 c Sour cream
1 1/2 c Mayonnaise
6 oz Chopped corned beef
2 tb Minced onion
2 tb Minced fresh parsley
2 ts Dill seed
1 To 2 ts Beau Monde seasoning
1 Small rye loaf
Cocktail rye slicews
Combine first seven ingredients in large bowl and mix thoroughly. Cover and
refrigerate overnight. Spoon dip into hollowed loaf and serve with
cocktail rye slices.
MMMMM
MMMMM----- Recipe via Meal-Master (tm) v7.07
Title: Maryland Crab Cakes
Categories: Appetizers
Servings: 6
6 sl White bread
3/4 c Olive oil
3 Eggs--seperated
1/4 ts Dry mustard
1/2 ts Salt
2 ts Worcestershire Sauce
1 1/2 lb Crab meat
Paprika
3 tb Butter
Maryland Crab Cakes
Trim crusts from bread and lay slices on a shallow platter. Pour oil over
them and let stand until bread is thoroughly saturated. Use forks to break
into small pieces. Combine egg yolks with mustard, salt and Worcestershire
sauce. Beat lightly. Stir in bread and crab meat, gently fold in stiffly
beaten egg whites, and shape mixture into patties. Sprinkle with paprika
and saute in heated butter until golden on both sides.
MMMMM
MMMMM----- Recipe via Meal-Master (tm) v7.07
Title: Maryland Style Crab Cakes
Categories: Seafood, Appetizers
Servings: 6
1 lb Crab meat
1/4 c Mayonnaise
- (preferably homemade)
2 tb Minced parsley
1/2 ts Salt
1/2 c Soft bread crumbs
2 lg Eggs; beaten
8 tb Butter
GENTLY BLEND ALL INGREDIENTS, except the butter. Shape into 8-10 crab cakes
and refrigerate 30 minutes. Melt butter in a large skillet and saute crab
cakes until golden brown on all sides, 5-7 minutes. Serve with lemon wedges
or an appropriate sauce.
PETER KUMP - PRODIGY GUEST CHEFS COOKBOOK
MMMMM
MMMMM----- Recipe via Meal-Master (tm) v7.07
Title: Maui Onion Rings
Categories: Appetizers
Servings: 4
1 1/4 c Flour
1 tb Cornstarch
Salt, cracked black pepper
12 oz Killian's red or other ale
3 Maui onions
Oil for deep frying
Combine flour, cornstarch and salt and pepper to taste in large bowl.
Whisk in ale until smooth. Cut onions into 1/4- to 1/3-inch-thick slices.
Heat oil in deep fryer to 400F. Coat onion rings with batter.
Gently add to hot oil without crowding pan and cook until golden brown.
Remove with slotted spoon and drain on paper towels.
Makes 4 to 6 servings
Created by: Michael's, Santa Monica
(C) 1992 The Los Angeles Times
MMMMM
MMMMM----- Recipe via Meal-Master (tm) v7.07
Title: Mexi-Cali Layered Dip
Categories: Dips, Cheese
Servings: 1
1 Ripe Avocado, Peeled
- Seeded And Mashed
1 c Pace Picante Sauce
1 ts Lemon Juice
1/4 ts Salt
1/2 md Tomato, Chopped
1/2 c Thinly Sliced Ripe Olives
3/4 c Sour Cream
1/2 c Shredded Cheddar Or Monterey
- Jack Cheese
Combine avocado, 2 tablespoons Pace Picante Sauce, lemon juice and salt;
mix well. Stir in tomato. Spoon evenly onto bottom of shallow 1-quart
clear glass bowl (straight sides preferred). Top with olives; cover and
chill. To serve, top olives evenly with sour cream.. Spoon remaining Pace
Picante Sauce over sour cream, sprinkle with cheese. Serve with tortilla
chips or corn chips. Makes about 3-1/2 cups dip.
From: Pace booklet.
MMMMM
MMMMM----- Recipe via Meal-Master (tm) v7.07
Title: Mexican Appetizer
Categories: Appetizers
Servings: 1
1 (8 oz) package cream
-cheese, softened
1/2 Jar thick and chunky
-picante sauce
1/2 Jar dried beef, chopped
8 -10 flour tortilla shells
1 c Cheese, grated
-Paprika
Mix cream cheese, picante sauce and dried beef until creamy. (You may chop
the dried beef in a food processor, then add the other two ingredients and
mix.) Place one tortilla shell on serving dish and spread with a layer of
the mixture. Repeat this process until you have a stack of 8 to 10
tortilla shells with cream cheese layers between. Cover with plastic wrap
and refrigerate overnight. Cut into wedges to serve. Sprinkle with grated
cheese and paprika. If desired, serve with sour cream, guacamole, or extra
picante sauce on the side. The grated cheese can also be added to the cream
cheese mixture rather than sprinkled on top.
From: Stephanie Da Silva Date: 07-19-93
MMMMM
MMMMM----- Recipe via Meal-Master (tm) v7.07
Title: Mexican Bean Dip
Categories: Dips, Cheese, Pork, Beans, Microwave
Servings: 1
4 Slices Bacon, Small Pieces
31 oz Pork & Beans In Tomato Sauce
1/2 c Shredded Sharp Cheddar
1 ts Garlic Salt
1 ts Chili Powder
1/2 ts Salt
2 ts Vinegar
2 ts Worcestershire Sauce
Cayenne Pepper
Place bacon pieces in a 1-1/2 quart glass casserole. Microwave 3-4 minutes
or until crisp. Remove bacon and set aside. Place beans in blender and
blend until smooth; pour into bacon drippings. Stir in remaining
ingredients except bacon. Cover with glass lid or plastic wrap. Microwave
for 7-8 minutes or until mixture is hot in center. Sprinkle top with bacon
pieces.
MMMMM
MMMMM----- Recipe via Meal-Master (tm) v7.07
Title: Mexican Cheese Dip
Categories: Dips, Cheese
Servings: 2
2 tb Butter
1 Onion, small
1 Garlic Clove, minced
2 tb Jalapeno or Chili Pepper
2 tb All Purpose Flour
1 c Milk
1 Tomato, medium, chopped
1 c Cheddar Cheese, shredded
Combine butter, onion, garlic, and peppers in a 4 cup microwavable
casserole. Microwave uncovered at High for 2 - 3 minutes or until softened.
Blend in flour and microwave at High for 30 seconds. Gradually whisk in
milk until smooth. Add tomatoes; microwave, covered at High for 3 5 minutes
or until mixture comes to a boil and thickens, whisking once. Stir in
cheese until melted. Serve warm with tortilla chips or veggies. Makes 2
cups.
MMMMM
MMMMM----- Recipe via Meal-Master (tm) v7.07
Title: Mexican Chicken Wings
Categories: Appetizers, Poultry
Servings: 12
15 x Minutes preparation time
45 x Minutes cook time
MMMMM---------------------------INGREDIENTS--------------------------------
1/2 c Corn oil
1/4 c Chili powder
1 ts Oregano
1 ts Ground cumin
12 oz Tortilla corn chips
1 lb Chicken wings; disjointed
-and tips discarded
1. Preheat oven to 350F. In a small bowl, whisk together the oil, chili
powder, oregano, and cumin to blend well.
2. Pulverize the tortilla chips in a food processor. Pour into a shallow
bowl.
3. Dip the chicken pieces in the seasoned oil; then dredge in the ground
chips until coated. Set on a foil-lined baking sheet and bake for 45
minutes, until browned and crisp outside and tender inside. Serve hot.
From: 365 Ways to Cook Chicken
MMMMM
MMMMM----- Recipe via Meal-Master (tm) v7.07
Title: Mexican Dairy Dip
Categories: Appetizers, Dips, Cheese, Beans
Servings: 10
1 pk Cream cheese spread
1 cn (14oz) refried beans
2 ts Chili powder
1/2 ts EACH of cumin, salt, hot
-pepper sauce
LAYER #1
Blend all ingredients. Spread in bottom of springform pan. Chill one
hour.
LAYER #2 1 cup cottage cheese 1 large avocado, peeled and chopped 2 tbsp
EACH of diced green chilies and onion 1 garlic clove, minced 1 tbsp lemon
juice 1/2 tsp salt
In food processor or blender, blend first two ingredient until smooth. Add
remaining ingredients, blend well. Spread over first layer. Chill one
hour.
LAYER #3 2 cups sour cream 1 tomato, chopped 1/2 cup EACH of chopped green
onions and sliced black olives
Spread sour cream over layer two. Sprinkle with remaining ingredients.
Chill 1 hour. Unmold and serve with taco chips or crackers. Serves 10.
**NOTE** In the picture, they show thin slices of avocado around the
outside edge with a whole black olive at each end. Red pimento is crossed
in the center, and green onions are sprinkled over top of that.... Served
on a bed of fancy leaf lettuce with the tips of taco chips underneath the
mold all the way around...
Origin: Palm Dairy Ad (one of our Canadian dairies) Shared by: Sharon
Stevens
MMMMM
MMMMM----- Recipe via Meal-Master (tm) v7.07
Title: Mexican Dip
Categories: Appetizers, Cheese
Servings: 12
MMMMM---------------------------FIRST LAYER--------------------------------
2 cn Jalapeno Bean Dip
MMMMM---------------------------SECOND LAYER--------------------------------
2 Large Avocados (Mashed)
8 oz Taco Sauce
MMMMM---------------------------THIRD LAYER--------------------------------
1 pt Sour Cream
1 pk Taco Mix
MMMMM-------------------------------TOP------------------------------------
1 c Chedder Cheese (Shred)
Chopped Tomatoes
Green Chiles
Black Olives
Green Onions
Layer ingredients as listed and serve with corn chips.
MMMMM
MMMMM----- Recipe via Meal-Master (tm) v7.07
Title: Microwave Cauliflower Pick-Ups
Categories: Appetizers
Servings: 6
1 sm Head cauliflower
1/3 c Butter or margarine
1/4 c Dry bread crumbs
1/4 c Grated Parmesan cheese
1 ts Tarragon leaves, crushed
1 ts Paprika
1/2 ts Salt
1 ds Pepper
Wash cauliflower and pat dry. Separate into flowerets. Microwave butter
in a small dish until melted. Combine remaining ingredients in plastic
bag. Dip several pieces of cauliflower at a time in butter. Add to crumbs
and shake to coat evenly. Repeat with remaining cauliflower. Arrange in
single layer in 12x8" glass baking dish. Microwave, covered, with a paper
towel on high for 4-1/2 to 5-1/2 minutes.
MMMMM
MMMMM----- Recipe via Meal-Master (tm) v7.07
Title: Mini Monte Cristo Sandwiches
Categories: Appetizers, Pork, Eggs, Cheese
Servings: 4
2 tb Butter, Softened
2 tb Prepared Mustard
8 Slices White Bread
4 oz Swiss Or Fontina *
4 oz Cooked Ham
3 lg Eggs
1/2 c Milk
1 Env. Golden Onion Soup Mix
1/4 c Butter
* Use either type of cheese, but not both.
~-------------------------------------------------------------------------
Blend 2 T butter with mustard; even spread on each bread slice. Equally top
4 bread slices with cheese and ham; top with remaining bread, buttered side
down. Cut each sandwich into 4 triangles. Beat eggs, milk, and golden
onion recipe soup mix until well blended. Dip sandwiches in egg mixture,
coating well. In large skillet, melt 1/4 C butter and cook sandwiches over
medium heat, turning once, until golden. Makes about 16 mini sandwiches.
MMMMM
MMMMM----- Recipe via Meal-Master (tm) v7.07
Title: Mini Pizza
Categories: Appetizers, Pizza
Servings: 1
1 lb Ground beef
1 lb Sausage
1 lb Velveeta cheese
1 ds Oregano
2 tb Catsup
4 dr Worchestershire sauce
Brown meat, then add the other ingredients. Put a spoonful on mini French
bread and freeze for later use. Bake at 350 degrees for 8 to 10 minutes.
MMMMM
MMMMM----- Recipe via Meal-Master (tm) v7.07
Title: Mini Sausage Rubens
Categories: Pork, Appetizers, Cheese
Servings: 44
1/2 lb Smoked Sausage
1 Loaf Party Rye Bread
4 tb Butter
1 c Thousand Island Dressing
16 oz Saurkraut
10 Slices Of Swiss Cheese
Slice sausage into 1/4 inch pieces. Drain the saurkraut. Cut cheese slices
into 1/2" x 2-1/2" strips. Melt butter in small skillet. Brush rye bread
with butter on both sides. Place on baking sheet. Toast at 400 degrees for
5 minutes. Turn. Remove from oven and build rubens ending with criss-
crossed cheese slices on top. Bake for 5-10 minutes or until the cheese is
bubbly.
MMMMM
MMMMM----- Recipe via Meal-Master (tm) v7.07
Title: Mini-Quiches
Categories: Appetizers, Entertain
Servings: 6
8 oz Cottage cheese-small curd
1/4 c Sour cream
4 oz Shredded sharp cheddar
-cheese
1/2 c Bisquick (I used RecipEase)
1/4 c Melted butter
3 Eggs
Preheat oven to 350 degrees.
-Mix all ingredients with
Electric mixer. Grease
-mini-muffin tins or use
-Teflon ones.
Fill 3/4 full. Bake for
-15-20 minutes or until
-brown.
Hints: Add onion, bacon,
-mushrooms,etc. May be
-frozen.
Reheat at 300 degrees or
-microwave for 3 minutes on
-high.
Note: These are great! Be
-sure to add cooked bacon
-and
Some diced onion. This
-recipe only makes about
1 1/2 Dozen so be sure to at least
-double! Great
make-ahead appetizer! - Debbie Carlson
Posted by: Kathryn Nicholson (WMPX17A) - Prodigy Reposted by: Debbie
Carlson - Cooking Echo
MMMMM
MMMMM----- Recipe via Meal-Master (tm) v7.07
Title: Miniature Puff Appetizers and Fillings
Categories: Appetizers
Servings: 6
1 c Water
1/2 c Butter/margarine
1 c Flour
4 Eggs
CORN BEEF FILLING
1 cn (12-oz) corned beef
2 tb Dried french onion soup mix
-1 1/4 cup sour cream
DEVILED HAM FILLING:
1 cn (2 1/2-oz) deviled ham
1 pk (3-oz) soften cream cheese
1 tb Chili sauce
1/2 ts Prepared mustard
SPINACH FILLING:
1 Box (10 1/2-oz) frozen
-chopped thawed and drained
-well spinach
1 1/2 c Sour cream
1/2 c Salad dressing
1 pk Vegetable dry soup mix
1 c Chopped water chestnuts/
-almonds
Preheat oven to 375 degrees. Heat water and butter/margarine to a rolling
boil in saucepan. Stir in the flour all at once and beat over low heat
until the mixture leaves the side of the pan and forms a ball. Remove from
heat. Beat in eggs thoroughly, one at a time. Beat mixture until smooth and
velvety. Using a spoon or pressing with a pastry bag, drop balls the size
of a thimble on an ungreased baking sheet. Bake about 25-30 minutes, or
until puffs are golden brown and dry.NOTE: Puffs may be made in the morning
and covered loosely with paper towel so they soften a little. Slice in half
and fill with one of the fillings. Mix together all ingredients for any one
of the fillings.
MMMMM
MMMMM----- Recipe via Meal-Master (tm) v7.07
Title: Minted Veggie Dip
Categories: Appetizers, Dips
Servings: 8
1 1/4 c Plain Non-Fat Yogurt
3/4 c Light Sour Cream
3 Cloves Garlic, Minced
1 Cucumber *
1 tb Fresh Mint, Chopped
Salt And Pepper To Taste
8 c Assorted Raw Veggies **
* Cucumber should be peeled, seeded and chopped. ** Raw veggies can be
jicama or yambean, celery, broccoli, carrots, cauliflower, etc; cut into
sticks or florettes.
~-------------------------------------------------------------------------
Put all ingredients into a food processor or blender and process until well
combined. Chill. Serve with raw vegetables such as carrot or celery
sticks, radishes, jicama etc.
MMMMM
MMMMM----- Recipe via Meal-Master (tm) v7.07
Title: Mixed Italian Olives
Categories: Appetizers, Condiments
Servings: 6
1/2 lb Green olives
1/2 lb Black olives
1/4 c Vinegar
1/4 c Olive oil
3 Stalks celery, chopped
1 Green pepper, chopped
1 Red pepper, chopped
1 Garlic clove, crushed
Mixed Italian Olives
Freshly ground pepper to taste Oregano to taste
Crack the olives with a hammer or mallet until the pits show. Combine the
olives with the remaining ingredients. Let stand at room temperature for 2
days. Store in refrigerator in sealed sterilized jars.
MMMMM
MMMMM----- Recipe via Meal-Master (tm) v7.07
Title: Mock Caviar
Categories: Appetizers
Servings: 6
2 sm Cans chopped ripe olives or
1 1/2 c Ripe olives finely chopped
1 tb Chopped anchovies
1 ts Salad oil
2 ts Lemon juice
Small lettuce leaves
1/3 c Dairy sour cream
1 tb Thinly slice green onions
2 Finely chopped hard boiled
-eggs
Combine olives, anchovies, salad oil, lemon juice, sour cream,onions and
eggs.
Cover and chill. When ready to serve, line chilled serving dish with
lettuce leaves. Pile olive mixture on lettuce. Top with sour cream and
sprinkle with
MMMMM
MMMMM----- Recipe via Meal-Master (tm) v7.07
Title: Mom's Sweet and Sour Meatballs
Categories: Beef, Appetizers, Ground beef
Servings: 6
2 lb Ground Beef
1 Egg
Bread Crumbs
Mix together and form little meat balls, using enough bread crumbs to hold
Dice 1 onion into a frying pan. Drop balls in to brown all over.
In a pot, put 2 cans whole cranberry sauce, 2 cans strained cranberry
sauce, and 2 cans tomato paste. Let it all dissolve and cook or simmer on
low light. Wash cans out with very little water into pot.
As meatballs brown, drop into sauce mixture with a slotted spoon. When all
meatballs are in sauce, let simmer without lit till it cooks down. Don't
let bottom scorch. Serve over rice or challah.
From: Sally Austin's Mom
MMMMM
MMMMM----- Recipe via Meal-Master (tm) v7.07
Title: Mom's Tidbits
Categories: Appetizers
Servings: 1
2 c Shreddies cereal
2 c Cheerios cereal
2 c Thin pretzel sticks
2 c Salted peanuts or almonds
1/3 c Vegetable oil
2 ts Worcestershire sauce
1 ts Celery salt
1/2 ts Garlic salt
1/2 ts Dill weed (opt. added my Mum
In roasting pan, combine cereals, pretzels and peanuts. In cup measure, mix
together oil, Worcestershire sauce, salt/seasoning. Gradually pour over and
toss lightly into cereal mixture. Bake in 250F oven, stirring every 20 min,
for about 1 hour or until toasted. Cool and store in airtight container or
plastic bags. Keeps in dry place for up to 6 weeks. Makes 8 cups.
Source: From Mom, With Love by Kay Spicer Shared by Elizabeth Rodier 5/93
MMMMM
MMMMM----- Recipe via Meal-Master (tm) v7.07
Title: Moms Dill Dip
Categories: Appetizers
Servings: 1
1/3 c Sour cream
1 tb Dry parsley
1/2 ts Accent
1 ts Dill weed
1 ts Worcestershire sauce
2/3 c Hellmanns mayonnaise
1 tb Onion flakes
2 dr Tabasco sauce
1 ts Seasoned salt
Mix all ingredients together. Delicious dip with carrot sticks or celery!
MMMMM
MMMMM----- Recipe via Meal-Master (tm) v7.07
Title: Monday Night Snack Cake or Howard Cosell Beer
Categories: Appetizers
Servings: 10
MMMMM----------------------LISA CRAWLEY TSPN00B---------------------------
-A BIG MOUTHFUL
1 lb Ham; diced; cooked
1 lb Brick Cheese; diced
1 lb Bacon; raw, diced
1 bn Green onions; chop;inc tops
1 ts Salt
12 Eggs
2 1/2 c Flour
Dice and chop first four ingred.; set aside. In lg. mixing bowl, add the
eggs and salt, beat well. Gradually add flour and stir in rest of chopped
ingred. Pour into well-greased and floured 10" tube pan. Bake at 325 for 1
1/2 hrs. Do not pour off foamy grease. Let stand 25 min. before removing
from pan. May be sliced and served cold or cubed and picked for hors
d'oerves while watching football and drinking beer.
The answer to any hostess' prayers as nice snack to serve when guests are
watching instant replays and have no time between games to sit down to eat
a hot snack.
NOTE: Half recipe makes sm. Bundt pan size snack. Serves 10 generously and
20 as hor d'oeurves.
MMMMM
MMMMM----- Recipe via Meal-Master (tm) v7.07
Title: Monkfish Kebob with Vegetables
Categories: Appetizers, Seafood
Servings: 4
1 lb Monkfish filets, cut into
-cubes
Onions
Green peppers
Cherry tomatos
Zucchini
Corn on the cob
8 Kebob sticks
Marinade:
1 Clove garlic, minced
2 c Oil
1 c White wine
1 tb Lemon juice
1/4 ts Salt
1/4 ts Thyme
1/4 ts Dill
1/4 ts Oregano
1/4 ts Paprika
Monkfish Kebob with Vegetables
Marinate monkfish cubes for at least an hour. Cut vegetables into chunks.
Place monkfish cubes and vegetables on kebob skewers. Marinate skewers in
large casserole or baking sidh, covered and refrigerated for three hours.
Broil in oven, lightly basting and turning often for approximately 8-10
minutes. Serves 4, 2 kebobs each.
MMMMM
MMMMM----- Recipe via Meal-Master (tm) v7.07
Title: Mu Shu Pork
Categories: Appetizers, Pork
Servings: 6
1/3 c Dry lily flower*
1/2 c Tree ears*
2 tb Peanut oil; or more
1/2 c Pork; uncooked, shredded
2 Eggs; well beaten
2 c Chinese cabbage; shredded
1/3 c Water chestnuts; chopped
1 ts Garlic; minced
2 ts Soy sauce
1/4 ts Salt
1/4 ts Freshly ground pepper
2 Green onions; cut into 1-in
Pao bin: (thin pancakes)
2 c Flour
3/4 c Boiling water (actually 3/4
Additional flour
2 tb Sesame oil
* Dry lily flower and tree ears are available in Oriental markets.
MU SHU PORK:
Rinse dry lily flower and tree ears in cold water. Soak in cold water to
cover 1 hour, until soft. Drain and finely chop.
Heat wok. When very hot, add peanut oil, turning wok to coat sides. Add
shredded pork and stir-fry 2 minutes. Transfer to small bowl.
Add eggs to wok and stir-fry until cooked. Add to bowl and mix with pork.
Heat more oil if necessary. Quickly add shredded cabbage, chopped lily
flower and tree ears, water chestnuts and garlic and stir-fry about 2
minutes. Thoroughly blend in pork and eggs. Season with soy, salt and
pepper. Add green onions and cook about 1 minute. Taste for seasoning.
Place 2 to 3 tablespoons of Mu Shu Pork on each Pao Bin, roll up and serve.
Note: We always spread some plum sauce on our pancake before putting on
filling and rolling. Delicious.
PAO BIN (THIN PANCAKES):
If using food processor, place flour in work bowl. With motor running, add
boiling water until dough forms ball. Transfer to small bowl, cover with
damp towel and let stand 15 minutes.
If not using food processor, add boiling water gradually to flour, stirring
with wooden spoon. When mixture forms mass (it will be lumpy), transfer to
floured board and knead until dough forms soft, smooth ball. Place in small
bowl, cover with damp towel and let stand 15 minutes.
Cut dough in half. Place on lightly floured surface and roll each about
1/4-inch thick. Cut into 2- to 2-1/2-inch circles. Knead scraps together,
roll out and repeat to cut more circles.
Brush half of the circles with sesame oil. Place each unoiled circle on 1
oiled circle. With rolling pin, roll each pair of circles into larger
circle about 6 inches in diameter, keeping as round as possible.
Place ungreased 8-inch skillet over high heat to warm. Reduce heat to
moderate. Place 1 pancake in skillet and cook until it puffs and blisters,
about 30 seconds. Turn and cook second side. Flip onto towel and
carefully separate into 2 pancakes. Stack on platter or on foil. When all
are cooked, wrap in foil and place in warm oven until ready to serve.
About 6 servings.
Recipe from Yang Tze, Honolulu, Hawaii. Published in Favorite Restaurant
Recipes, Bon Appetit, 1982.
MMMMM
MMMMM----- Recipe via Meal-Master (tm) v7.07
Title: Multilayered Mexican Dip
Categories: Appetizers, Dips
Servings: 1
1 cn Refried beans; 14 oz
1 1/4 c Sour cream
1/4 ts Cumin; ground
Hot pepper sauce
1/3 c Onion; finely chopped
1 ts Lime juice
1/4 ts Hot pepper flakes
1/3 c Green onions
1/2 c Olives; black sliced
2 Tomatoes; chopped
2 c Cheddar; shredded
In bowl, blend together beans, 1/4 cup of sour cream, cumin and hot
pepper sauce. Spread evenly on try 12" in diameter and at least 1 1/2"
deep. In bowl, mix remaining sour cream, chopped onion, lime juice and
red pepper flakes; spread over refried bean layer. Garnish with concentric
rings of green onions on outside, black olives, tomatoes and cheese in
centre. Cover and refrigerate till serving time. Tortilla wedges may be
used as dippers. Source: Canadian Living magazine posted by Anne MacLellan
MMMMM
MMMMM----- Recipe via Meal-Master (tm) v7.07
Title: Mushroom Almond Pate
Categories: Appetizers
Servings: 6
1 c Slivered almonds
1/4 c Butter
1 sm Onion, chopped
1 Clove garlic, minced or
-pressed
3/4 lb Mushrooms, sliced
3/4 ts Salt
1/2 ts Thyme
1/8 ts Pepper
2 tb Oil
Mushroom Almond Pate
Spread almonds in a shallow pan and toast in a 350 degree oven for 8
minutes or until lightly browned
Melt butter in a large frying pan over medium high heat. Add onion,
garlic, mushrooms, salt, thyme and pepper. Cook, stirring occasionally,
until onion is soft and most of the pan juices have evaporated.
In a food processor or blender, whirl almonds to form a paste, With motor
tunning, add oil and whirl until creamy.
Add mushroom mixture and whirl until pate is smooth.
Chill until set.
I used walnuts, because I had them on hand, and this turned out fine. I
served it alongside thinly sliced toasted rounds of italian bread. Yum.
Next to that, I had a wedge of brie surrounded by bite-sized hunks of
carrots (cutting veggies to bite size saves the worry some people have
about others who dip, bite, then stick something bitten back into the dip.
. .) and a dip I make for veggies that is yummy, but not for the faint of
heart.
Spicy Yogurt Dip
1 c nonfat yogurt 1 1/2 Tbsp apricot honey (or 1 Tbsp honey plus 1/2 Tbsp
apricot preserves) 1 tsp curry powder 1/2 tsp cayenne pepper
Mix all ingredients together and let sit for at least an hour. The flavor
intensifies, but you may want to add curry and/or cayenne later. This
tastes sweet, and you don't realize it's hot until it's too late.
MMMMM
MMMMM----- Recipe via Meal-Master (tm) v7.07
Title: Mushroom Appetizer
Categories: Appetizers
Servings: 6
2 lb Fresh mushrooms
1/4 lb Butter
1 pk Garlic or Italian "Good
-Seasons" mix
Saute cleaned mushrooms in butter for 5 minutes. Sprinke with the package
of "Good Seasons" dressing mix. Simmer covered, do not boil, for 1 1/2 hrs.
Serve with toothpicks. They go fast.
MMMMM
MMMMM----- Recipe via Meal-Master (tm) v7.07
Title: Mushroom Cups
Categories: Appetizers, Eggs, Cheese
Servings: 32
1 c Chopped Onions
2 c Chopped Mushrooms
3 tb Margarine
1/2 c Chopped Parsley
2 Egg Yolks
3/4 c Grated Mozzarella Cheese
1/2 c Grated Parmasean Cheese
1 ts Salt
8 Sliced White Bread
1/2 c Melted Butter
Saute onions and mushrooms in margarine. Remove from heat. Add parsley,
eggs, cheeses and seasoning. Combine well. Trim crusts from bread and cut
into 4 equal squares. Roll pieces flat with a rolling pin. Dip bread in
melted butter and arrange in miniture muffin tins. Fill each with
mushroom-cheese mixture. Bake 350 degrees for 20-25 minutes.
MMMMM
MMMMM----- Recipe via Meal-Master (tm) v7.07
Title: Mushroom Caps with Pesto
Categories: Appetizers, Condiments
Servings: 24
24 Mushrooms fresh
1/2 c Walnuts or Pine Nuts chopped
2 c Basil Snipped, fresh
1/2 c Parmesan Cheese grated
4 Garlic cloves peeled
1/4 c Olive Oil
1 Pepper to taste
Servings: 24
Preheat oven to 425. In a food processor bowl or blender container, Place
the oil, chopped nuts, basil, parmesan cheese, and garlic. Process or blend
until smooth. Add pepper to taste.
Remove and discard stems from mushrooms. Clean mushrooms. Spoon a rounded
teaspoon of pesto into each mushroom cap. Place a walnut half or several
pine nuts atop each.
Bake for about 10 minutes or until hot. Drain on a paper towel. Serve
warm..
MMMMM
MMMMM----- Recipe via Meal-Master (tm) v7.07
Title: Mushroom Pate #1
Categories: Appetizers
Servings: 12
1/3 c Butter
1/2 c Fresh mushrooms (any type)
1/2 c Finely chopped onion
2 tb Dry sherry or vermouth
3 oz Cream cheese; softened
1/4 c Minced fresh parsley
In a fry pan, melt butter over med. heat, add mushrooms and onions. Cook
until mushrooms are browned (10-15 min.), stirring often. Mix in sherry.
Remove from heat,set aside. In a bowl, beat cream cheese and parsley until
blended, and then add mushroom mixture. Blend. (If you want the pieces of
mushroom, just stir. I like to Cuisinart in, so it's the same consistency
as pate.) Refrigerate, and serve with breads or crackers.
Posted by Debi of "Delectables by Debi Custom Catering" (NRPC58B)
MMMMM
MMMMM----- Recipe via Meal-Master (tm) v7.07
Title: Mushroom Pate #2
Categories: Appetizers, Dips, Cheese
Servings: 6
1/3 c Coarsely chopped pecans
1/4 c Butter
3/4 c Finely chopped onion
2 Cloves garlic, minced
1 lb Mushrooms, finely chopped
2 tb Dry vermouth
1/4 ts Salt
Pepper
2 tb Parmesan cheese
2 tb Sour cream
1 tb Finely chopped fresh parsley
Toast pecans on baking sheet in 350 F oven for about 5 minutes or until
fragrant; set aside. In large heavy skillet, melt butter over medium heat.
Add onion and garlic, cook, stirring occasionally, until softened, about 4
minutes. Add mushrooms; cook for 6 minutes over medium high heat, stirring
often. Add vermouth, salt and pepper to taste; cook for 2 minutes longer
or until most of the moisture has evaporated. Remove from heat, stir in
cheese and set aside to cool. Mix in sour cream and parsley. Taste and
adjust seasonings if necessary. Transfer to serving bowl. Cover and
refrigerate until ready to serve. Just before serving, sprinkle with
pecans. Makes about 1 1/2 cups.
Origin: Canadian Living, December 1988. Shared by: Sharon Stevens
MMMMM
MMMMM----- Recipe via Meal-Master (tm) v7.07
Title: Mushroom Pate #3
Categories: Appetizers
Servings: 5
1 lb Fresh mushrooms
1/4 c Butter or margarine
1/3 c Minced onion
1/3 c Finely chopped celery
2 Eggs
3 oz Cream cheese, softened
3/4 c Fine dry bread crumbs
1 ts Salt
1/2 ts Basil leaves, crushed
1/4 ts Rosemary leaves, crushed
1/4 ts Oregano leaves
1/8 ts Ground black pepper
Preheat oven to 400. Rinse, pat dry and finely chop mushrooms (makes about
5 cups); set aside. In a large saucepan melt butter. Add onion and
celery; saute until tender, about 5 minutes; set aside. In a large mixing
bowl beat eggs and cream cheese until smooth. Add bread crumbs, salt,
basil, rosemary, oregano, black pepper and reserved onion and celery
mixture and mushrooms. Stir until mixture is well blended and smooth.
Butter a 7 x 4 x 2 inch loaf pan. Cover the long side and bottom of pan
with a strip of waxed paper leaving a 1-1/2 inch overhang. Spoon mushroom
mixture evenly into pan. Cover top of pan with foil. Bake until firm,
about 1-1/2 hours. Cool in pan until lukewarm. Remove from pan using waxed
paper overhang as an aid; discard paper. Serve at room temperature with
crackers as an appetizer garnished with mushroom slices, grated carrot and
chopped onion, if desired. Yield: 12 to 14 portions.
MMMMM
MMMMM----- Recipe via Meal-Master (tm) v7.07
Title: Mushroom Strudel
Categories: Appetizers, Cheese
Servings: 16
3 tb Butter
1 lg Onion, Chopped
1/3 c Diced Sweet Red Pepper
2 Cloves Garlic Minced
7 c Sliced Mushrooms
1/2 ts Salt
1/2 ts Pepper
1/2 ts Thyme
2 ts Lemon Juice
1/2 c Diced Black Forest Ham
1/2 c Shredded Mozzarella Cheese
1/4 c Minced Fresh Parsley
2 tb Fine Bread Crumbs
8 Sheets Phyllo Pastry
1/3 c Melted Clarified Butter
2 ts Dijon Mustard
1/4 c Grated Parmesan Cheese
In large frying pan, melt 3 tablespoons butter over medium heat. Cook
onion, red pepper and garlic until softened, about 5 minutes. Add
mushrooms; increase heat to medium high and cook, stirring often, until
mushrooms are tender and all moisture has evaporated. Season with salt,
pepper, thyme and lemon juice. Remove from heat; stir in ham, mozzarella
cheese, parsley and breadcrumbs. Taste and adjust seasoning. Let cool.
Divide mushroom filling in two portions. Brush 4 sheets of phyllo pastry
lightly with melted butter; stack neatly one on top of the other. About 1
inch from one long edge of phyllo pastry, spread half of mustard in a 2
inch wide strip, leaving a 1 inch border on both sides. Over mustard,
spread half of the mushroom filling. Dust filling and phyllo pastry with
half the parmesan cheese. Turn up bottom edge of pastry over mushroom
filling; turn both side edges in the brush this exposed phyllo pastry on
bottom and edges with butter. Roll up, jelly roll fashion, loosely but
compactly. Place, seam down, on baking sheet. Repeat with remaining
phyllo pastry, butter, filling and parmesan cheese. Brush top with butter;
with sharp knife cut 8 slits on diagonal, on top of each roll, through top
2 layers of phyllo pastry. Bake at 375 degrees F over for about 25 minutes
or until pastry is golden and crisp. Let cool for about 5 minutes before
slicing.
MMMMM
MMMMM----- Recipe via Meal-Master (tm) v7.07
Title: Mushroom Souffle
Categories: Appetizers
Servings: 6
1 tb Butter
250 g Small mushrooms, sliced
1 Shallot, finely chopped
1 ts Mixed herbs
1 ts Chopped parsley
1 1/2 tb Butter
3 tb Flour
1 1/2 c Milk
1/2 ts Salt
1/4 ts Pepper
4 Egg yolks
3 tb Grated parmesan cheese
2 tb Cream
1/4 ts Ground mace
1/2 ts Salt
1/4 ts Pepper
4 Egg whites
1 tb Grated parmesan cheese
1. melt butter in pan and saute next 4 ingredients for 2-3 minutes.
remove from pan. melt butter, add flour, cook 1-2 minutes.
2. remove from heat, gradually add milk, salt and pepper.
3. return to heat and stir constantly till mixture boils and thickens.
4. simmer over low heat 5-7 minutes.
5. add next six ingredients and mix well, beat egg whites till stiff,
fold into sauce mixture.
6. pour third of the sauce mixture into 4 souffle dishes, sprinkle over
half the mushroom mixture. repeat layer of sauce and mushroom and end with
a sauce layer and sprinkle with cheese.
7. bake at 190 degrees c for 30-35 minutes.
8. serve immediately.
MMMMM
MMMMM----- Recipe via Meal-Master (tm) v7.07
Title: Mushroom Side Dish
Categories: Appetizers
Servings: 12
1 c Biscuit mix
1 c Mushrooms, fresh, chopped
1 tb Onion, green, slice
1 tb Pimiento
1/4 ts Salt
1/4 ts Celery seed
1 Egg yolk, beaten
1/4 c Sour cream
1 Egg white
Oil
In mixing bowl combine biscuit mix, mushrooms, onion, pimiento, salt, and
celery seed. Mix together egg yolk and sour cream; stir into dry
ingredients just till moistened. Beat egg white to stiff peaks. Gently
fold beaten egg white into mushroom mixture. In heavy saucepan or electric
deep-fat fryer heat oil to 375. Drop batter by tablespoon into hot oil.
Fry about 2 minutes or till golden brown, turning once. Transfer to rack to
drain. Serve hot.
MMMMM
MMMMM----- Recipe via Meal-Master (tm) v7.07
Title: Mushroom Turnovers
Categories: Appetizers, Cheese, Eggs
Servings: 8
MMMMM------------------------PASTRY INGREDIENTS-----------------------------
1 c Butter (Slightly Softened)
1 pk Cream Cheese (Softened)
1/2 ts Salt
2 c Flour
1 Egg
2 ts Milk
MMMMM-------------------------MUSHROOM FILLING------------------------------
2 cn Stems And Pieces (4 oz)
1/2 c Onions (Minced)
1/2 ts Salt
1/8 ts White Pepper
1 ts Lemon Juice
2 ts Flour
1/2 c Light Cream
Pastry: Combine butter, cream cheese and salt and beat well. Add flour and
blend. Wrap dough in waxed paper 8x6 rectangle and chill overnight. Remove
10 minutes before rolling. Roll part of dough at a time to 1/8 inch thick.
Cut into 2 1/2 inch rounds. Put 1 teaspoon of filling in each. Moisten
edges and fold double. Press edges with fork to seal. Mix egg with milk and
slightly beat. Brush with and milk and chill 1 hour. Bake at 350F for 25
minutes or until golden brown. May be frozen. Makes 5 dozen. Mushroom
filling: In pan, saute mushrooms and oinions in butter. Sprinkle in salt,
pepper, lemon juice and flour. Stir and simmer 2 minutes. Gradually add
cream and stir util smooth and thickened. Chill. Add 1 T sherry or dry
vermouth before chilling, if desired.
MMMMM
MMMMM----- Recipe via Meal-Master (tm) v7.07
Title: Mushrooms Stuffed with Escargot
Categories: Appetizers
Servings: 6
1/2 c Soft butter
1 ts Minced shallots
1 Clove garlic (large),
-crushed
1 tb Minced parsley
1 tb Finely minced celery
1/4 ts Salt
Freshly ground black pepper
-to taste
12 lg Mushrooms
12 lg Canned snails, drained
Cream 6 tablespoons of the butter with the shallots, garlic, parsley,
celery, salt and pepper. Remove the mushroom stems and reserve for another
purpose. Heat the remaining butter in a skillet. Add the mushroom caps and
turn to coat on all sides. Arrange in the depressions of a snail pan, in
scallop shells or in a shallow baking-serving dish. Place a scant teaspoon
of the herbed butter in each mushroom cap, add a snail and cover it with a
little more butter. Before serving, bake in a moderate oven (375 degrees)
about 15 minutes.
NOTE: Any leftover herbed butter may be used for baked or broiled fish.
MMMMM
MMMMM----- Recipe via Meal-Master (tm) v7.07
Title: Mushrooms Montreal
Categories: Appetizers
Servings: 4
4 Scallions or spring onions
1/2 c Light or single cream
2 tb Lemon juice
2 tb Parsley, fresh chopped
1 lb Mushrooms, peeled, stem
-trimmed, thinly sliced
Salt and black pepper
Chop the scallions finely crosswise. Whisk together the cream, lemon
juice, and parsley. Lightly but thoroughly mix in the mushrooms and
scallions. Season to taste with salt and pepper. Turn into a serving dish
and serve at once or leave it in a cool place for a few hours so that the
mushrooms can absorb the flavor of the dressing.
Serves 4 to 6
This is an easy-to-prepare dish for the quicksilver Gemini that combines
the foods of Mercury (parsley and mushrooms) with a creamy coating. Because
of their association with death, mushrooms are an appropriate food for the
god whose duty was to conduct the souls of the dead to the under- world.
Rich in minerals and vitamins, parsley helps relieve nervous conditions
(often a Gemini complaint) and soothes the stomach. Serve this delicious
starter with a very chilled white wine and thin slices of whole wheat bread
and butter.
MMMMM
MMMMM----- Recipe via Meal-Master (tm) v7.07
Title: Mushrooms Barcelona
Categories: Appetizers
Servings: 6
2 tb Butter/margarine
1 tb Vegetable oil
8 Oz(3 cup) fresh mushrooms
1/2 c Chopped toasted walnuts
2 tb Dry sherry
1 tb Lemon juice
1 ts Grated orange/lemon peel
2 tb Chopped parsley
Salt to taste
Melt butter with oil. Add mushrooms; saute over medium high heat until just
tender. Add walnuts, sherry, lemon juice and citrus peel; cook 1 minute.
Sprinkle with parsley; season with salt.
MMMMM
MMMMM----- Recipe via Meal-Master (tm) v7.07
Title: Mushrooms Stuffed with Whole Clams
Categories: Seafood, Appetizers
Servings: 6
24 Mushrooms, 2" in diameter
3 tb Butter, melted
24 Littleneck clams, shucked
5 tb Horseradish
8 tb Mayonnaise
1 ts Worcestershire sauce
6 Drops Tabasco
Remove stems from mushrooms and reserve for another use. Wipe mushroom
caps with a towel, dip in butter, and place, rounded side down, on a rack
on a cookie sheet. Place 1 clam in each mushroom cap. Mix together
remaining ingredients and spoon over clams. Broil about 6" from heat for
about 8 minutes or until mushrooms are tender and topping begins to brown.
From: The Clam Lovers Cook Book Shared By: Pat Stockett
MMMMM
MMMMM----- Recipe via Meal-Master (tm) v7.07
Title: Mussels Mariniere
Categories: Seafood, Appetizers
Servings: 4
4 lb Mussels; prefer New Zealand-
-"Green Lipped" mussels. *
1 lg Onion
2 Celery stalks
1 Garlic clove
1/2 Bottle of white wine
Cover bottom of casserole with 1 inch of white wine. Add chopped vegetables
and bring to the boil. Add mussels and steam until opened, about 4 to 5
minutes. * Don't forget to "beard" the mussels before steaming. Serves 4.
MMMMM
MMMMM----- Recipe via Meal-Master (tm) v7.07
Title: Nacho Popcorn
Categories: Appetizers
Servings: 2
3 qt Popcorn
2 c Corn chips
1/4 c Butter or margarine
1 1/2 ts Mexican Seasoning
3/4 c Cheese, taco, shredded
Heat oven to 300 F. Spread popcorn and corn chips in a shallow baking pan
lined with foil. Melt butter in small pan. Stir in Mexican seasoning.
Pour over popcorn mixture and toss well. Sprinkle with cheese and toss to
mix. Bake 5 to 7 minutes until cheese is melted. Serve at once. Makes
about 3 1/2 quarts. Just right for two!!!
MMMMM
MMMMM----- Recipe via Meal-Master (tm) v7.07
Title: Nero Wolfe's Bread Triangles Fried in Anchovy Butter
Categories: Appetizers
Servings: 4
12 sl White bread
1/2 c Anchovy butter
Trim the crusts from the bread and cut the slices into triangles. Butter
one side of each slice with anchovy butter and set aside. Heat two
tablespoons of the butter in a large skillet and arrange as many triangles
in the pan as possible. When they are golden brown on the bottom, turn and
cook them on the other side. Add more butter as needed. Serve warm. (Serves
4 or 1 Archie) (If Death Ever Slept) SOURCE: The Nero Wolfe Cookbook by Rex
Stout The Viking Press, Inc. 625 Madison Avenue, New York, NY 10022 ISBN
670-50599-4 Library of Congress #72-75754 1973 Posted by: Bob Emert
MMMMM
MMMMM----- Recipe via Meal-Master (tm) v7.07
Title: Never Fail Batter
Categories: Seafood, Dips
Servings: 6
1 c All-purpose flour
1 ts Baking powder
1/2 c Cornstarch
1 c Water
2 ts Salt
1 ts Sugar
1 ts Oil
Mix all of the ingredients together and blend until there are no lumps.
Preheat the oil in your deep fat fryer to the proper temperature for the
food you are cooking.
Dry the fish or the vegetables with a paper towel and dip into the batter.
Place in the hot oil one piece at a time. Try to keep the pieces from
colliding until the batter has had a chance to set (which it does almost
instantly).
Cook until the batter has turned a golden brown, remove to a paper towel to
drain and serve at once. This is very good to use for zucchini, broccoli,
peppers, green beans, onion rings and any other firm vegetable.
MMMMM
MMMMM----- Recipe via Meal-Master (tm) v7.07
Title: New Orleans Crab Canape
Categories: Appetizers, Seafood, Cheese
Servings: 50
2 tb Butter
1 White onion, small, or
-shallot
1 tb Flour
1/2 c Broth, water, or white wine
3/4 c Cooked (or 6-1/2 oz can)
-crabmeat, drained
And flaked
CHEESE TOPPING:
2 tb Butter
2 tb Flour
4 oz Parmesan cheese (1 cup),
-grated
4 oz Swiss or Gruyere cheese,
-grated
1 Loaf white bread
Butter for sauteing
FORCEMEAT:
Melt butter, add onion, and cook over moderate heat until onion is soft.
Add flour, stir to blend, cook 1 minute; stir in broth, cooking until
smooth. Add crabmeat, simmer 8 to 10 minutes. Remove from fire; cool.
Cheese Topping: Melt butter, add flour to make a roux, and cook two or
three minutes. Add cheses, blend well. Remove from fire, cool, then form
into small firm, round balls.
Cut bread into canape-sized pieces; saute in butter. Spread each with the
crab mixture; then place a cheese ball over the crab. Just before serving,
place in hot oven for 5 minutes until cheese is melted and bubbly.
Makes about 50.
From: A Salute to Cheese, by Betty Wason, Hawthorn Books, Inc., 1966.
Shared by: June Hoffman, 7/93
MMMMM
MMMMM----- Recipe via Meal-Master (tm) v7.07
Title: No-Crust Spinach Pie
Categories: Appetizers
Servings: 4
1 c Mushrooms
1 c Red peppers
1 lb Ricotta cheese
1 pk Spinace, frozen, drained
4 Eggs
2 tb Oil
Salt and pepper
Saute the mushrooms and red peppers. Cool. Blend all ingredients
together. Pour into a buttered 13x9 pan. Bake at 350F for 40 minutes.
Happy Charring
~-- EZPoint V2.2 * Origin: "LaRK's" Place (1:343/26.3)
===========================================================================
BBS: High Country East Date: 08-01-93 (15:43) Number: 1944 From: LAWRENCE
KELLIE Refer#: NONE To: ALLL Recvd: NO Subj: recipe Conf: (52)
Cooking
MMMMM
MMMMM----- Recipe via Meal-Master (tm) v7.07
Title: Northfork Crab Meat
Categories: Appetizers, Seafood
Servings: 1
1 lb Crab Meat
4 tb Butter
1 tb Tarrigan Wine Vinegar
Cocktail Sauce
Lemon Wedges
Heat Butter over low heat. Saute crab meat, stirring for 2 minutes.
Sprinkle with vinegar. Top with parsley and a little garlic powder. Serve
with cocktail sauce and lemon wedges. Cam be made with shrimps.
Source: "The Yankee Kitchen" 03-29-93 (#4) [Gail]
MMMMM
MMMMM----- Recipe via Meal-Master (tm) v7.07
Title: Norwegian Sardine Pate
Categories: Appetizers, Seafood
Servings: 8
8 oz Cream cheese
1/2 ts Salt
1 1/2 tb Lemon or lime juice
1/4 ts Freshly ground black pepper
2 cn 3 1/4 oz boneless skinless
Sardines, drained
1 tb Chopped parsley
1/8 ts Hot pepper sauce
Capers
Additional chopped parsley
Cream together first four ingredients. Mash sardines and beat into cheese
mixture with parsley and hot sauce. Form into mound or desired shape.
Garnish with capers and parsley. Serve with toast fingers, bread or
crackers. Makes 2 cups.
MMMMM
MMMMM----- Recipe via Meal-Master (tm) v7.07
Title: Not Miss Lily's Olives Dip
Categories: Appetizers, Cheese, Dips
Servings: 4
1 c Cream Cheese, Softened
1 c Sour Cream
1/4 c Black Olives, Chopped
1/2 ts Garlic Powder
1 ts Dried Parsley, Crushed
2 tb Worcestershire Sauce
1 tb Paprika
1 tb Fresh Parsley, Chopped
Beat the cream cheese to a smooth consistency. Blend in the sour cream and
then the remaining ingredients. Blend well. Cover and chill. Makes about
2-1/4 cups of dip. SUGGESTED DIPPERS: Scallions, Jalapeno Peppers, Celery
Root, Potato Chips, Duck Sausage.
MMMMM
MMMMM----- Recipe via Meal-Master (tm) v7.07
Title: Nuts About Cheese
Categories: Appetizers, Cheese
Servings: 6
2 c Pecans or walnuts (about 1/2
-lb)
4 oz Cream cheese
4 oz Stilton or Danish blue
-cheese
1 tb Mayonnaise
1/2 ts Worcestershire sauce
Any flavored cream cheese (pepper or orange) can be used instead of
themixture of Stilton, cream cheese, mayo and worcesershire sauce. To add
variety, serve a couple of flavor combinations, such as Stilton and
garlic-herb cheese.
Toast nuts on baking sheet in 350 F oven for 8-10 minutes or until
fragrant. Let cool completely. In food processor or by hand, combine cream
cheese, stilton, mayonnaise and worcestershire sauce until blended.
Refrigerate until firm. Sandwich about 1/2 tsp cheese mixture between 2
nut halves. Refrigerate until serving.
Origin: Canadian Living magazine, Dec/88 Shared by: Sharon Stevens.
MMMMM
MMMMM----- Recipe via Meal-Master (tm) v7.07
Title: Nuts and Bolts
Categories: Appetizers
Servings: 5
1/2 c Margarine
1/4 c Salad oil
1/4 c Bacon fat
1/2 c Worcestershire sauce
2 ts Garlic salt
4 ts Celery salt
4 c Unblanched almonds (or mixed
-nuts)
4 c Wheat chex or other small
-shredded wheat squares
4 c Rice chex
2 c Cheerios
2 c Thin pretzels
1 8-10 oz package cheese
-flings or similar cracker
-snack
Melt the margarine, oil, and bacon fat. Stir in worcestershire sauce. Add
salts. Remove from heat and let stand a few minutes. In large roasting
pan combine nuts, cereals, pretzels, and cheese snack crackers. Pour sauce
over this and toss to blend. Bake uncovered in slow oven (200F) for 2
hours, stirring every 30 minutes. Makes 5 quarts.
Origin: A Taste of Oregon Shared by: Sharon Stevens.
MMMMM
MMMMM----- Recipe via Meal-Master (tm) v7.07
Title: Nutty Cheese Brulee
Categories: Appetizers, Microwave, Cheese
Servings: 2
4 oz Brie Cheese, Rind Removed Or
5 1/2 oz Camembert Cheese Remove Rind
1 tb Ice Cream Topping *
2 tb Broken Pecans Or Walnuts
MMMMM-----------------------------DIPPERS----------------------------------
Flat Bread
Unsalted Crackers
Apple Or Pear Slices
* Ice cream toppings can be one of the following: Strawberry, Chocolate
etc.
~-------------------------------------------------------------------------
Place the Brie or Camembert cheese in the center of a nonmetal plate or
small shallow baking dish. Spoon the ice cream topping over the cheese.
Sprinkle with pecans or walnuts. Micro-cook, uncovered, on 100% power
about 30 seconds or until the cheese begins to melt and lose its shape.
Serve immediately with flat spread or unsalted crackers and apple or pear
slices.
MMMMM
MMMMM----- Recipe via Meal-Master (tm) v7.07
Title: Nutty Cheese Ball
Categories: Appetizers, Cheese, Syd's book
Servings: 1
1/4 lb Bleu Cheese
1/4 lb Grated Cheddar
3 oz Cream Cheese
1 sm Grated Onion
1 ts Worcestershire Sauce
1/8 lb Chopped Walnuts Or Pecans
1/8 lb Chopped Walnuts Or Pecans
Blend together well the cheese, onion and Worcestershire sauce. Add 1/8
pound of chopped nuts and blend well again. Form into a large ball and
refrigerate overnight. Bring to room temperature one hour before serving.
Roll in 1/8 pound of chopped nuts. Serve with crackers or corn chips.
From: Syd's Cookbook.
MMMMM
MMMMM----- Recipe via Meal-Master (tm) v7.07
Title: Obatzda (Cheese Spread)
Categories: Cheese, Appetizers
Servings: 6
9 oz (500 gram) ripe Camembert
-cheese
4 1/2 oz (250 gram) cream cheese
2 1/2 tb (80 gram) butter
2 sm Onions, finely chopped
OBATZDA (Cheese Spread)
beer salt, pepper, caraway
With A fork, crush and blend cheese with butter. Add chopped onions and
salt, pepper, caraway. Gradually blend in just enough beer to create a
spreadable mixture. Refrigerate until ready to serve.
MMMMM
MMMMM----- Recipe via Meal-Master (tm) v7.07
Title: Old English Sherry Cheese Puffs
Categories: Entertain, Appetizers
Servings: 6
1/2 c Water
1/4 ts Salt
1/4 c Margarine or Butter
1 tb Sherry
1/2 c All-Purpose Flour
2 Eggs
5 oz. Jar Old English*
MMMMM-----------------------------FILLING----------------------------------
1 pk 3-oz. Cream Cheese, Softened
1 tb Chopped Stuffed Green Olives
2 ts Sherry
*INGREDIENT LIST SHOULD READ: 1 5-oz. Jar Old English (sharp) pasteurized
process cheese spread, softened.
Heat oven to 400 degrees F. Grease cookie sheet. In med. saucepan, heat
water, salt and margarine to boiling. Add flour and sherry, stirring
constantly, until mixture forms ball and leaves sides of pan. Remove from
heat; blend in 1/4 cup cheese spread. Add eggs, one at a time, beating well
after each addition. Mixture will be smooth and glossy. Drop dough by
teaspoonfuls onto prepared cookie sheet. Bake at 400 degrees F for 15-20
mins. until puffed and golden brown. Remove from cookie sheets. Cool
slightly; make small slit in side of puffs to release steam and prevent
sogginess. Cool completely.
In small bowl, combine remaining cheese spread, olives and sherry; blend
until smooth and fluffy. Slit puffs; remove any soft filaments of dough.
Fill with scant teaspoonfuls of cheese mixture. Makes 18 appetizer puffs.
A wonderful holiday appetizer including a rich cheese puff pastry.
I have never tried this recipe. It comes from my "Pillsbury Festive Holiday
Recipes" cookbook, Classic #13. Marilyn Sultar
MMMMM
MMMMM----- Recipe via Meal-Master (tm) v7.07
Title: Olive Cheese Balls
Categories: Appetizers
Servings: 1
1 pk Cheddar cheese (8 oz.)
1 1/4 c Flour
1/2 c Margarine, melted
36 Pimento stuffed olives
Mix cheese and flour. Add margarine and mix thoroughly. If dough seems
dry, work with your hands. Mold 1 teaspoon of dough around each olive,
shape into ball. Place 2 inches apart on greased baking sheet. Cover,
chill for 1 hour. Heat oven to 400 degrees. Bake 15 to 20 minutes. Can
make ahead and refrigerate or freeze.
MMMMM
MMMMM----- Recipe via Meal-Master (tm) v7.07
Title: Olive Dip
Categories: Appetizers, Cheese, Dips
Servings: 4
1 c Cream Cheese, Softened
1 c Sour Cream
1/4 c Black Olives, Chopped
1/2 ts Garlic Powder
1 ts Dried Parsley, Crushed
2 tb Worcestershire Sauce
1 tb Paprika
1 tb Fresh Parsley, Chopped
Beat the cream cheese to a smooth consistency. Blend in the sour cream and
then the remaining ingredients. Blend well. Cover and chill. Makes about
2 1/4 cups of dip. SUGGESTED DIPPERS: Scallions, Jalapeno Peppers, Celery
Root, Potato Chips, Duck Sausage
MMMMM
MMMMM----- Recipe via Meal-Master (tm) v7.07
Title: Olive Tapenade
Categories: Appetizers, Dips, Seafood
Servings: 4
2 Anchovy Fillets
1 c Black Olives, Chopped
4 ts Worcestershire Sauce
1/2 c Mayonnaise
1/4 c Fresh Parsley, Chopped, OR
4 ts Dried Parsley, Crushed
1/2 ts Salt
1 tb Garlic, Minced
3 tb Fresh Basil, Chopped, OR
1 tb Dried Basil, Crushed
Chop and mash the anchovies on a cutting board. Put them into a bowl and
mix with the olives and worcestershire sauce. Blend in the mayonnaise and
add all the rest of the ingredients, blending well. Cover and chill. Makes
about 2 cups of dip. SUGGESTED DIPPERS: Scallions, French Bread, Seafood
MMMMM
MMMMM----- Recipe via Meal-Master (tm) v7.07
Title: Onion "Caviar"
Categories: Appetizers
Servings: 4
1 c Chopped sweet onions
1 c Black-eyed peas, cooked
1/4 c Pimento, diced
1 c Green bell pepper, diced
1/2 c Green onion, chopped
2 tb Fresh garlic, chopped
1/4 c Italian dressing
Salt & pepper
Combine all the ingredients & let marinate overnight. Serve either as an
appetizer or as a side dish.
Hamilton Spectator, May 26, 1993
MMMMM
MMMMM----- Recipe via Meal-Master (tm) v7.07
Title: Onion Cake
Categories: Appetizers
Servings: 6
3 Strips bacon, diced
4 md Onions, finely chopped
3 tb Butter
1/2 c Sour cream
1 tb Flour
1/2 ts Salt
3 Eggs, beaten
8 oz Tube refrigerated crescent
-rolls
In a skillet, cook bacon until crisp. Drain bacon and discard pan
drippings. In the same skillet, cook onions in butter until tender. Cool.
In a mixing bowl, combine sour cream, flour and salt; add eggs. Stir in the
bacon and onions; set aside. Separate crescent roll dough into four
rectangles. Pat dough into the bottom and 1" up sides of a greased 9"
square baking pan, stretching as needed. Pinch edges together to seal.
Pour onion mixture over dough. Bake at 375 degrees for 30 minutes or until
the topping is set and crust is golden. Cool slightly before cutting into
small squares. Serve warm.
Yields: 16 servings From: "Reminisce" Magazine Posted by: Debbie Carlson -
Cooking Echo
MMMMM
MMMMM----- Recipe via Meal-Master (tm) v7.07
Title: Onion Patties
Categories: Appetizers
Servings: 6
3/4 c Flour
1 tb Baking powder
3/4 c Milk
1 tb Pepper sauce
1 c Finely chopped onions
1 ts Salt
2 tb Cornmeal
1 ts Pepper
1 tb Sugar
1 ts Parsley
Mix all ingredients. Drop by teaspoon into hot oil. Fry each side about two
minutes. Drain on paper towel
Source: Rock Springs Sweet Onion Festival Cook Book 1992
MMMMM
MMMMM----- Recipe via Meal-Master (tm) v7.07
Title: Onion Rings
Categories: Appetizers, Barbecue
Servings: 8
8 lg Onions
1 1/2 c All-Purpose Flour
4 tb Corn Meal
4 tb Onion Powder
2 ts Salt
1 1/2 c Milk
1 lg Egg
1/2 c Water
1 tb Orange Food Color
Combine flour, corn meal, onion powder, salt, milk, egg and water in a
large mixing bowl and stir well and there are no lumps. Add food color if
you prefer a nicer color to the finished batter. Slice the onions thick
(about 1/2"). Use only the outer rings for best appearance and dip into
batter. Drop coated rings into deep fryer and cook until golden brown.
Drain on paper towels and serve. Great with Barbecue!
MMMMM
MMMMM----- Recipe via Meal-Master (tm) v7.07
Title: Onion Sandwich
Categories: Appetizers
Servings: 6
24 sl Firm-textured egg bread,thin
- such as challah or brioche
6 tb Mayonnaise
12 sl Onion, wafer thin
Salt; to taste
Freshly ground black pepper
- to taste
1 c Minced parsley
USING A 1 3/4-INCH COOKIE CUTTER, cut out rounds for the centers of the
bread slices. Spread mayonnaise on each of the bread rounds with a small
spatula. The diameter of the onion slices should approximate that of the
bread rounds. Sprinkle each with salt and pepper. Place 1 onion slice on
each half of the rounds. Cover each one with another bread round,
mayonnaise side down, on top of the onion. Using the spatula, spread the
outside rim of the sandwich with mayonnaise, coating fairly liberally. Roll
the rim of each sandwich in parsley to coat.
PETER KUMP - PRODIGY GUEST CHEFS COOKBOOK
MMMMM
MMMMM----- Recipe via Meal-Master (tm) v7.07
Title: Onion Tart
Categories: Appetizers
Servings: 8
MMMMM------------------------------PASTRY-----------------------------------
200 g Plain flour
130 g Unsalted butter, softened
3 tb Water
1 Egg
1 ds Salt
MMMMM-----------------------------FILLING----------------------------------
400 g Onions
30 g Bacon, cut into thin strips
50 g Unsalted butter
3 1/2 dl Cream
3 1/2 dl Milk
4 Eggs
1 ds Gratted nutmeg
1 tb Chopped parsley
Salt and pepper
Pastry
Make the flour into a 'well' on the pastry board, beat the egg and add it,
with the butter, salt and a little of the water, to the centre of the well,
then work the ingredients into the flour with your fingertips,
incorporating more water little by little; whether you have to use all the
water or not depends on the quality of the flour. Press all the dough
together into a ball then, finally, work it thoroughly with the heel of
your hand, gathering it up with pastry scraper as you do so until it is
soft and pliable. Leave it in the refrigerator to firm up again before you
roll it out.
Filling
Peel the onions. Cut them into fine rings and weigh out 300 g.
Cook the bacon strips (which need to be VERY finely cut) in the butter. Let
them take on a golden colour, then add the sliced onions and leave them to
cook gently until they are tender.
In a bowl beat together the cream, milk and eggs, adding salt, pepper and
nutmeg to taste.
When the onions are cooked, add them to the mixture in the bowl and add the
chopped parsley.
Preparation
Roll out the dough 2mm thick and use it to line a buttered tart tin 26 cm
in diameter and at least 3cm deep. Cut a disc of aluminium foil of the same
diameter as the tin and place it on the pastry. Weight it down with a
handful of beans or crusts.
Pre-heat the oven to 150 oC (300 oF) and cook the pastry 'blind' for half
an hour. Watch the coulouring of the edge and as soon as it starts to turn
golden remove the aluminium foil and beans or crusts. Cook the pastry shell
until the base is baked but not coloured.
Fill the shell with the onion mixture. Put the tart back into the oven.
Check that the temperature is still 150 oC and keep the oven at or just
below this temperature for about 1 hour. Towards the end you could reduce
the heat a little, as the tart needs TO COOK VERY SLOWLY. The tart is ready
if, when you shake it, the filling appears to be quite firm with no hint of
a whole in the centre.
Serve warm, in small slices !
(From: Fredy Girardet, Cuisine spontanee)
MMMMM
MMMMM----- Recipe via Meal-Master (tm) v7.07
Title: Onion-Cheese Dip Mix
Categories: Dips
Servings: 1
1 tb Instant Minced Onion
1/2 ts Instant Beef Bouillon
1 tb Grated Parmesan Cheese
1/4 ts Garlic Salt
Combine all ingredients in a small bowl; blend well. Spoon mixture onto a
6-inch square of aluminum foil and fold to make airtight. Label as
Onion-Cheese Dip Mix. Store in a cool dry place and use within 3 to 4
months.
Makes 1 package (about 3 T) of mix. This recipe may be increased to make
more packages of mix.
Onion-Cheese Dip: Combine 1 cup sour cream with 1 package of mix. Chill
at least 1 hour before serving.
Makes about 1 cup of dip.
VARIATION: Substitute 1 cup cottage cheese or 1 (8 oz) package of softened
cream cheese for sour cream.
MMMMM
MMMMM----- Recipe via Meal-Master (tm) v7.07
Title: Open Face Mushroom Brie Sandwiches
Categories: Appetizers
Servings: 4
2 tb Olive oil
1 1/2 c Trimmed assorted mushrooms
- such as shiitake, oyster,
- chanterelle, morel
- and cultivated
1 ts Minced garlic
1/2 c Finely diced onion
1 tb Red wine vinegar
1 tb Water
Salt and pepper; as desired
2 tb Finely chopped parsley
4 sl Country bread
4 sl Brie cheese
HEAT THE OIL IN A SKILLET and add the mushrooms, garlic, onion, vinegar,
water, salt and pepper. Cover and cook 3 minutes. Remove the cover and cook
until mushrooms are tender, another 5 minutes. Remove from the heat,
transfer the mushrooms to a bowl and add the parsley. Toast or grill the
bread. Preheat a broiler. Place the bread on a baking sheet and top with
mushrooms. Lay a piece of cheese on top and place under the broiler until
melted. Serve immediately.
MICHAEL ROBERTS - PRODIGY GUEST CHEFS COOKBOOK
MMMMM
MMMMM----- Recipe via Meal-Master (tm) v7.07
Title: Open Sesame Ginger Dip
Categories: Appetizers, Dips
Servings: 4
3 ts Dijon Mustard
1/2 ts Ginger, Ground
2 ts Soy Sauce
1 ts Sesame Oil
1/2 ts Sesame Seeds
1/4 ts Black Pepper
3 ts Green Onion, Chopped
1 c Sour Cream
Mix the mustard, ginger and soy sauce, blending well. Blend in the sesame
oil, sesame seeds, pepper and green onion, blending thoroughly. Blend in
the sour cream. Cover and chill. Makes about 1 1/4 cups of dip. SUGGESTED
DIPPERS: Chicken Strips Or Cubes, Fried Wonton, Noodle Chips, Bok Choy.
MMMMM
MMMMM----- Recipe via Meal-Master (tm) v7.07
Title: Orange Appetizers
Categories: Appetizers
Servings: 6
6 Oranges, peeled and sliced
-crosswise
1 Red Onion, Thinly Sliced
Olive oil
Chopped Cilantro
Juice Of 1 Lime
Cayenne Pepper
Fresh Parsley
For each appetizer you will need one whole orange. Once it is sliced,place
one slice on plate, then slice of red onion, sprinkle of parsley,another
slice of orange, onion, parsley, until you have rebuilt the orange. Top
with a drizzle of lime juice, sprinkled cilantro, and a drizzle of olive
oil over the top.
Origin: The Urban Peasant TV Cooking Show Shared by: Sharon Stevens
MMMMM
MMMMM----- Recipe via Meal-Master (tm) v7.07
Title: Orange Ginger Dip #1
Categories: Appetizers, Cheese, Dips
Servings: 4
1 1/2 ts Ginger, Dried
1/2 c Cream Cheese, Softened
1/2 c Sour Cream
1/4 c Orange Juice
1/2 ts Orange Zest
Beat the ginger and cream cheese to a smooth consistency, then add the sour
cream, blending well. Add the orange juice and orange zest, blending well.
Cover and chill. Makes about 1-1/4 cups of dip. SUGGESTED DIPPERS:
Apricots, Chicken, Pound Cake Cubes
MMMMM
MMMMM----- Recipe via Meal-Master (tm) v7.07
Title: Orange Ginger Dip #2
Categories: Appetizers, Dips
Servings: 6
1 c Light/cholesterol free
-reduced calorie mayonnaise
1/4 c Orange juice
2 tb Honey
1/2 ts Grated orange peel
1/4 ts Ground ginger
Combine all ingredients. Cover; chill. Serve with fresh fruit.
MMMMM
MMMMM----- Recipe via Meal-Master (tm) v7.07
Title: Oriental Stuffed Mushrooms
Categories: Appetizers
Servings: 24
2 tb Fresh lemon juice
24 lg Mushroom stemmed *
3 sl Lean bacon
1/4 c Minced onion
4 ts Minced garlic
2 tb Soy sauce
1 tb Sesame seeds, toasted
-lightly
1/2 c Fine fresh bread crumbs
1 tb Bread crumbs for garnish
Pepper to taste
1 Scallion, sliced thin, for
-garnish
* Chop stems and leave caps whole In a large saucepan, combine 6 cups water
with the lemon juice, add the mushroom caps, and bring the liquid to a
boil. Simmer the mushroom caps for 6 mintues, transfer tham to paper
towels, and let them drain. (Blanching the mushroom caps will prevent them
from wrinkling while they are baking.) In a skillet, cook the bacon over
moderate heat until it is crisp, transfer it to paper towels, and let it
drain. Pour off all but 1-1/2 tbsp of the fat from the skillet, in the
remaining fat cook the onion, the garlic, and the mushroom stems over
moderately low heat,stirring, until the vegetables are softened, and add
the soy sauce, the sesame seeds, 1/2 cup of the bread crumbs, the bacon,
crumbled, and pepper to taste. Cook the mixture, stirring, for 1 minutes,
or until it is slightly dry, divide it among the mushroom caps, mounding
it, and transfer the stuffed mushrooms to a jelly-roll pan. The mushrooms
may be prepared up to this point 1 day in advance and kept covered tightly
with plastic wrap and chilled. Sprinkle the remaining 1 tbsp bread crumbs
over the mushrooms and bake the mushrooms in the middle of a preheated 325
F oven for 7 minutes, or until the filling is heated through. To make the
filling crisper, the cooked mushrooms may be put under a preheated broiler
about 4 inches from the heat for 1 minute. Garnish the mushrooms with the
scallion. Makes 24 stuffed mushrooms.
Origin: Cookbook Digest Nov/Dec 1991 Shared by: Sharon Stevens.
MMMMM
MMMMM----- Recipe via Meal-Master (tm) v7.07
Title: Original Chex Party Mix
Categories: Appetizers, Microwave
Servings: 6
1/4 c Butter or margarine
1 1/4 ts Seasoned salt
4 1/2 ts Worcestershire sauce
8 c Chex cereals (mixed)
1 c Mixed nuts
1 c Pretzels
1>. In a small microwave-safe bowl butter on HIGH. Add seasoned salt and
Worcestershire sauce; mix well. 2>. Pour cereals, nuts and pretzels into 2
gal. resealable plastic bag. Pour butter mixture over cereal mixture. Seal
top of bag and shake until pieces are evenly coated. 3>. Pour contents of
bag into large microwave-safe bowl. Microwave on HIGH 5 to 6 minutes,
stirring every 2 minutes. Spread on absorbent paper to cool. Store in
airtight container.
MMMMM
MMMMM----- Recipe via Meal-Master (tm) v7.07
Title: Oven Cheese and Spinach Fondue
Categories: Appetizers
Servings: 4
10 sl White bread
6 Egg
3 c Milk
1 ts Dry mustard
1 ts Salt
2 c American cheese;shredded 8oz
3 tb Onion
1 pk Spinach; frozen, drained
Heat ove to 325F. Remove crusts from bread and cut into cubes. Beat eggs,
milk and seasons. Stir in bread cubes, cheese, onion and spinach. Pour
into lightly greased baking dish. Bake uncovered for 1 hour or until
center is set. Serve immediately. Happy Charring
~-- EZPoint V2.2 * Origin: "LaRK's" Place (1:343/26.3)
===========================================================================
BBS: High Country East Date: 08-01-93 (15:44) Number: 1946 From: LAWRENCE
KELLIE Refer#: NONE To: ALL Recvd: NO Subj: reicpe Conf: (52)
Cooking
MMMMM
MMMMM----- Recipe via Meal-Master (tm) v7.07
Title: Overstuffed Mushrooms
Categories: Appetizers
Servings: 6
2 lb Medium-sized fresh mushrooms
1 pk (8 oz.) cream cheese,
-softened
1 cn (4-1/2 oz.) deviled ham
2 tb Finely chopped stuffed
-olives
1 tb Prepared mustard
2 ts Onion powder
1/4 ts Ground turmeric
1 pn Ground black pepper
Overstuffed Mushrooms From: The American Mushroom Institute Shared By: Pat
Stockett
Diced pimiento
Rinse, pat dry and remove stems from mushrooms (use in soups, stews, etc.);
set caps aside. In a medium bowl mix cream cheese, ham, olives, mustard,
onion powder, turmeric and black pepper. Spoon or pipe into mushroom caps.
Garnish with pimento. Yield: about 50 stuffed mushrooms (about 1-1/2 cups
filling)
MMMMM
MMMMM----- Recipe via Meal-Master (tm) v7.07
Title: Oyster Croquettes
Categories: Seafood, Appetizers
Servings: 24
1/4 c Butter
1/4 c All purpose flour
1 c Milk
Salt
Freshly ground pepper
3 tb Butter
4 Minced shallot
1 lb Minced mushroom
24 Shucked & patted dry oyster
(for deep frying)
-vegetable oil
3 Egg
All purpose flour
4 c Fresh bread crumbs
Watercress
Wedges lemon
(Makes 24.) Melt 1/4 cup butter in heavy medium saucepan over low heat.
Whisk in 1/4 cup flour and stir 3 minutes. Whisk in milk and bring to boil.
Reduce heat and simmer 5 minutes, stirring occasionally. Season with salt
and pepper.
Melt 3 tablespoons butter in heavy medium skillet over medium-low heat. Add
shallots and cook until softened, stirring occasionally, about 5 minutes.
Add mushrooms, increase heat and cook until all liquid evaporates, stirring
occasionally, about 10 minutes. Season with salt and pepper. Stir mushroom
mixture into sauce. Cool.
Heat skillet over medium-high heat. Add oysters and toss 2 minutes. Cool.
Heat oil to 425 deg. in deep fryer or heavy large saucepan. Beat eggs to
blend with 1 tablespoon vegetable oil. Pack sauce around each oyster,
forming cigar shape. Dredge in flour, shaking off excess. Dip in egg
mixture. Roll in bread crumbs. Fry in batches until golden brown, about 4
minutes. Remove using slotted spoon and drain on paper towels. Arrange
croquettes on platter. Garnish with watercress and lemon.
MMMMM
MMMMM----- Recipe via Meal-Master (tm) v7.07
Title: Oysters Bingo (Fried Oysters)
Categories: Appetizers
Servings: 6
1 oz Butter or Vegetable oil
6 Fresh Oysters
1 c Flour ( seasoned with salt
-and pepper)
1 tb Oyster Juice
1 tb White Wine
1 tb Shallots
1 tb Real Lemon Juice
Oysters Bingo from the Ships Cabin Seafood Restaurant in Norfolk, Virginia
Lightly bread 6 oysters and saute on one side until golden brown, then
saute the other side until same color appears. Remove oysters from pan.
Turn off heat and add the wine, oyster juice, lemon juice, and shallots
to the butter that the oysters were sauted in. This will make a creamy
sauce to pour over the oysters.
MMMMM
MMMMM----- Recipe via Meal-Master (tm) v7.07
Title: Oysters in Champagne Sauce
Categories: Appetizers
Servings: 4
24 Raw oysters - in shell
MMMMM-------------------------CHAMPAGNE SAUCE------------------------------
1 1/2 tb Unsalted butter
1 1/2 tb Flour
1/2 c Oyster juice - from above
1/2 c Champagne - or other dry
-sparkling wine
1/4 ts Celery seed - ground
Freshly ground white pepper
2 c Rock salt - or coarse salt
-for the broiler pan
* 2 cups rock salt - or coarse salt for the broiler pan
*DIRECTIONS*
PREPARATION: Open the oysters as instructed in previous recipe ("Opening
Oysters in the Microwave"). Measure 1/2 cup of the strained cooking liquid
and reserve.
CHAMPAGNE SAUCE: Melt the butter in a 1-quart glass or ceramic measure or
bowl, uncovered, on high for 2 minutes. Stir in 1/2 cup reserved oyster
juices and Champagne and cook, uncovered, on high, stirring twice during
cooking, for 4 minutes or until thickened. Recipe can be made to this point
a few hours ahead.
COOKING AND SERVING: Heat the broiler with rack set at its highest level.
Stir celery seed and white pepper to taste into the sauce. Spread 2 cups of
coarse or rock salt in the bottom of a broiler pan to steady oysters.
Nestle reserved shells into salt. Put each oyster in a shell and
thoroughly coat the tops with sauce. Put under preheated broiler until
just golden, about 2 minutes.
Makes 4 first-course servings.
NOTE: This is a simple and elegant classic. You can prepare the oysters
and sauce ahead in the microwave, and then broil for a minute or two just
before serving. The obvious wine to serve is Champagne. If you choose
another dry sparkling wine to drink instead, use the same one in the sauce.
Recipe from Barbara Kafka, Cook's Magazine, September/October, 1987.
MMMMM
MMMMM----- Recipe via Meal-Master (tm) v7.07
Title: Oysters Poached in White Wine
Categories: Seafood, Appetizers
Servings: 4
16 Freshly shucked oysters
6 oz Dry white wine
2 oz Olive oil
2 oz Fresh lemon juice
1/4 ts Salt
1/4 ts White pepper
1/4 ts Dried thyme
1/4 ts Dried chervil
1 ts Chopped fresh parsley
1 Garlic clove, crushed
Place all ingredients in nonreactive pot. Bring to a boil over moderate
heat. Remove from heat and allow to cool to room temperature. Remove
crushed garlic clove before serving.
Serves four as a first course, two as a light entree.
This elegant first course looks very attractive served in clear glass bowls
or clear stemmed dessert dishes.
Be sure to serve fresh heated French bread with sweet butter to sop up
these wonderful juices.
MMMMM
MMMMM----- Recipe via Meal-Master (tm) v7.07
Title: Oysters Rockefeller - Gourmet Magazine
Categories: Seafood, Appetizers
Servings: 36
1 Boston Lettuce, Wash, Dried
1/2 lb Fresh Spinach, Wash, Dried
1 c Scallion, Minced
2 3/4 c Dry Bread Crumbs, Fine
1/2 c Fresh Parsley, Minced
1/4 c Celery, Minced
3 Garlic Cloves, Minced
1 c Unsalted Butter
2 tb Pernod
1 tb Anchovy Paste
1/8 ts Cayenne Pepper
12 Slices Lean Bacon
36 lg Oysters In Shells
Coarse Salt For Platters
Lemon Wedges
Shuck oysters, reserving liquor and bottom shells. Scrub and dry shells.
In a bowl, combine lettuce, spinach, scallion, 1/2 cup bread crumbs,
parsley, celery, and garlic. In a skillet, met butter over moderate heat
and cook the spinach mixture, stirring for 1-2 minutes, or until greens are
wilted. Stir in the Pernod, anchovy paste, cayenne, and salt and pepper to
taste. Chill the mixture, covered, for 1 hour. In another skillet, cook
bacon over moderate heat until crisp. Transfer to paper towels to drain,
and then crumble it. Arrange one oyster in each of the reserved shells and
moisten each with some of the reserved liquor. Spread half the spinach
mixture by heaping tablespoons onto the oysters. Sprinkle bacon over each
oyster. Top the bacon with remaining spinach mixture and sprinkle each
with 1 Tbsp of remaining bread crumbs. Arrange oysters on an oven proof
platters filled with coarse salt. Bake in the middle of a preheated 450°F
oven for 18 minutes or until bread crumbs are well browned. Garnish with
parsley sprigs and lemon wedges and serve. a 1976 Gourmet Mag. favorite
MMMMM
MMMMM----- Recipe via Meal-Master (tm) v7.07
Title: Oysters Rockefeller
Categories: Appetizers
Servings: 6
36 Oysters
1 lb Spinach, fresh
1 c Scallions, finely chopped
1/2 c Celery, finely chopped
1/2 c Parsley, finely chopped
1 Clove garlic, finely minced
1 cn Anchovies, (2 ounce)
8 tb Butter
1 tb Flour
1/2 c Heavy cream
Tobasco
1 tb To 2 tb Pernod (or other
-anise flavored liqeur)
1. Preheat oven to dg450.
2 Open the oysters, leaving
-them on the half shell and
Oysters Rockefeller
serves 6 (or more)
reserving the oyster liquor.
3. Pick over spinach and remove any tough stems and blemished leaves.
Rince well and put in a saucepan. Cover and cook, stirring, until
spinach is wilted. Cook briefly and drain well. Squeeze to remove excess
moisture. Blend or put through a food mill. There should be about 2 cups.
4. Put the scallions, celery, and parsley into the container of an electric
blender and blend. There should be about 1 cup finely blended.
5. Chop the anchovies and garlic together finely.
6. Heat 4 tablespoons of butter in a skillet and add the scallion
and celery mixture. Stir about 1 minute and add the anchovie mixture.
Cook, stirring, about 1 minute, and add the spinach. Stir to blend.
7. Heat remaining 4 tablespoons of butter in a saucepan and add the
flour. Blend, stirring with a wire whisk, and add oyster liquor,
stirring vigorously with the whisk. Stir in the cream. Season with Tobasco
to taste. DO NOT ADD SALT. Add the spinach mixture and Pernod. Let cool.
8. Spoon equal portions of the mixture on top of the oysters and smooth
over the tops. Sprinkle with Parmesan cheese. Bake about 25 minutes or
until piping hot.
Note: The same spinach topping is equally as good, (some think better),
with clams on the half-shell. (Clams Rockefeller)
**
MMMMM
MMMMM----- Recipe via Meal-Master (tm) v7.07
Title: Oysters Rockefeller (Gourmet Mag.)
Categories: Seafood, Appetizers
Servings: 36
1 Boston lettuce, washed, drie
-, & chopped fine
1/2 lb Fresh spinach, washed, dried
- & chopped fine
1 c Scallion, minced
2 3/4 c Dry bread crumbs, fine
1/2 c Fresh parsley, minced
1/4 c Celery, minced
3 Garlic cloves, minced
1 c Unsalted butter
2 tb Pernod
1 tb Anchovy paste
1/8 ts Cayenne pepper
12 sl Bacon, lean
36 lg Oysters in shells
Coarse salt for platters
Lemon wedges
Shuck oysters, reserving liquor and bottom shells. Scrub and dry shells.
In a bowl, combine lettuce, spinach, scallion, 1/2 cup bread crumbs,
parsley, celery, and garlic. In a skillet, met butter over moderate heat
and cook the spinach mixture, stirring for 1-2 minutes, or until greens are
wilted. Stir in the Pernod, anchovy paste, cayenne, and salt and pepper to
taste. Chill the mixture, covered, for 1 hour. In another skillet, cook
bacon over moderate heat until crisp. Transfer to paper towels to drain,
and then crumble it. Arrange one oyster in each of the reserved shells and
moisten each with some of the reserved liquor. Spread half the spinach
mixture by heaping tablespoons onto the oysters. Sprinkle bacon over each
oyster. Top the bacon with remaining spinach mixture and sprinkle each
with 1 Tbsp of remaining bread crumbs. Arrange oysters on an oven proof
platters filled with coarse salt. Bake in the middle of a preheated 450f
oven for 18 minutes or until bread crumbs are well browned. Garnish with
parsley sprigs and lemon wedges and serve. a 1976 Gourmet Mag. favorite
MMMMM
MMMMM----- Recipe via Meal-Master (tm) v7.07
Title: Oysters Thomas
Categories: Appetizers
Servings: 4
16 lg Oysters, fresh
Rock salt
Bearnaise Sauce
1 lb Lump crab meat
Cream Sauce
1/4 c Dry bread crumbs
Paprika
Lemon quarters
Parsley sprigs
Oysters Thomas
serves 4
Remove oysters from shells. Scrub half of shells and place on a bed of rock
salt in a large flat pan. Put 1 - 2 teaspoons Bearnaise Sauce in each
shell; top with an oyster and 1 tablespoon crab meat. Combine
remaining Bearnaise Sauce with Cream Sauce and spoon on top. Sprinkle with
bread crumbs and paprika. Bake at dg400 for 15 minutes or until sauce
starts to brown. Serve with lemon and parsley. **
MMMMM
MMMMM----- Recipe via Meal-Master (tm) v7.07
Title: Pace Con Queso Dip
Categories: Dips, Microwave
Servings: 1
1 lb Velveta Process Cheese
- Spread, Cubed
1/2 c Pace Picante Sauce
Combine ingredients in saucepan. Cook over low heat, stirring frequently,
just until sauce is smooth. Serve with corn chips, tortilla chips or
vegetable dippers. Makes 2-1/2 cups.
Microwave Directions: Combine ingredients in 1-quart microwave safe bowl.
Cook at high for 3 to 4 minutes or until cheese spread is melted, stirring
after each 1-1/2 minutes.
From: Pace booklet.
MMMMM
MMMMM----- Recipe via Meal-Master (tm) v7.07
Title: Pace Cream Cheese Dip
Categories: Dips
Servings: 1
8 oz Cream Cheese
4 tb Pace Picante Sauce
Soften cream cheese in a bowl. Stir in Pace Picante Sauce. Add lemon
juice, salt and pepper to taste. Blend well. Serve with corn chips or
potato chips. Add more Pace Picante Sauce for a hotter taste.
From: Pace booklet.
MMMMM
MMMMM----- Recipe via Meal-Master (tm) v7.07
Title: Pace Guacamole
Categories: Dips
Servings: 1
2 lg Ripe Avocados, Peeled,
- Seeded And Mashed
1/4 c Pace Picante Sauce
2 ts Lemon Juice
1/4 ts Salt
Combine all ingredients; mix well. Serve as a dip or as a topping for
Mexican foods, sandwiches and snacks. Makes about 2 cups.
From: Pace booklet.
MMMMM
MMMMM----- Recipe via Meal-Master (tm) v7.07
Title: Pancakes with Mushrooms
Categories: Appetizers, Pancakes
Servings: 7
MMMMM------------------------------BATTER-----------------------------------
1 c Milk
2 Eggs
1 c Flour
1/2 c Water
1/2 ts Salt
3 tb Salad Oil
MMMMM-----------------------------STUFFING----------------------------------
2 tb Butter
1 Onion, Sliced
10 oz Mushrooms, Sliced
2 tb Water
2 Slices White Bread
Salt And Pepper
3 tb Bread Crumbs
2 tb Butter
Heat the butter in a skillet, add onions, and fry until golden. Add
mushrooms and 2 tablespoons water, cover and cook on low heat for 5
minutes. Soak the bread in water, squeeze. Put everything through a
grinder, season with salt and pepper. Mix until creamy. Spoon a little of
the stuffing into the center of each pancake and fold the pancakes envelope
fashion to encase the suffing completely. Roll each stuffed pancake in
leftover batter and in bread crumbs. Fry in hot butter until golden on
both sides. Yields 15 pancakes.
MMMMM
MMMMM----- Recipe via Meal-Master (tm) v7.07
Title: Panzerotti Master Recipe
Categories: Pizza, Appetizers
Servings: 6
40 To 45 3-inch panzerotti.
Yield: Roman Pepper Pastry will make approximately 30 to 35 3-inch
panzerotti. Any of the other yeast doughs will yield approximately
Crust suggestions: Roman Pepper Pastry Crust, Basic Pizza Dough, Sicilian-
style, Semolina, Herb, or Pepper-Lard Dough
Six Fillings followed by General Instructions Filling #1 1/3 cup tomato
sauce 1/2 cup mozzarella or scamorza, coarsely shredded 1 garlic clove,
peeled and minced 2 fresh basil leaves, finely minced, or 1/4 tsp dried
thyme, oregano, or marjoram Freshly ground black pepper to taste
Filling #2 1/3 cup tomato sauce 1/2 cup mozzarella, coarsely shredded 1 -2
oz can anchovies, drained and finely chopped 1 tsp finely minced fresh
parsley leaves Freshly ground black pepper to taste
Filling #3 1/2 cup cooked spinach, squeezed dry and finely chopped 1/2 cup
ricotta 2 Tbsp freshly grated Parmesan cheese 1/2 cup finely minced
prosciutto Freshly ground black pepper to taste
Filling #4 1/2 cup cooked spinach, squeezed dry and finely chopped 1 -2 oz
can anchovies, drained and finely chopped 2 Tbsp drained capers 2 Tbsp
ricotta Freshly ground black pepper to taste
Filling #5 1/2 cup shredded Fontina cheese 1/2 cup finely chopped onion,
sauteed in 2 tsp. olive oil until wilted 1 tsp dried herbes de Provence or
1 Tbsp assorted fresh herbs 10 oil-cured black olives, pitted and finely
chopped Freshly ground black pepper to taste
Filling #6 1/2 cup ricotta 1/4 cup finely chopped salami 1/2 cup smoked
mozzarella, coarsely shredded
General Instructions for Panzerotti
1. Preheat the oven to 450 degrees for 30 minutes.
2. Roll the dough of your choice out to an even 1/8 inch thickness with a
rolling pin. If necessary, use dustings of flour to prevent the dough from
sticking.
3. Cut out as many panzerotti as possible using a 3 inch glass as a cutter.
4. Combine all of the ingredients together in a bowl for any of the 6
filling suggestions.
5. Put a scant teaspoon of filling on one half of each of the circles of
dough. (There will be leftover filling if using Roman Pepper Pastry Dough;
use it in an omelet.)
6. Fold the dough over into little crescent shapes, pressing down to seal
the edges with your fingers. Place each one on an oiled baking sheet.
7. Bake for 15 to 20 minutes, or until lightly colored. Or deep-fry in 2
inches of vegetable oil until golden. Panzerotti are best served piping
hot.
Freezing Panzerotti
Freeze the raw panzerotti in one layer on a baking sheet. Once they are
frozen solid, they can be transferred to plastic bags. The can be frozen
up to 4 months.
Reheating Panzerotti
To reheat Panzerotti,simply put them on a baking sheet and warm them up in
a 350 degree oven for 10 to 15 minutes.
To bake frozen panzerotti, preheat the oven to 450 degrees. Lay the
panzerotti on a baking sheet and cover them tightly with aluminum foil.
Bake for 15 minutes. Then remove the foil and continue baking until
turnovers are golden brown.
Source: The Pizza Book by Evelyne Sloman Posted by Linda Davis
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MMMMM----- Recipe via Meal-Master (tm) v7.07
Title: Papadakis Stuffed Grape Leaves
Categories: Appetizers
Servings: 8
1 1/2 lb Ground lamb
1 lg Yellow onion; chopped fine
1 bn Parsley; chopped
1 bn Fresh mint; chopped
1 c Pine nuts
1/2 c Fresh lemon juice
1/2 c Olive oil
1/2 ts Oregano
1/2 ts Salt
1/2 ts Pepper
1 Jar grape leaves *
-Water (as needed)
*Note: Grape leaves should be washed and stems removed.
In a large bowl place the lamb, onions, parsley, mint, pine nuts, lemon
juice, olive oil, oregano, salt, and pepper. Mix the ingredients together
with your hands so that they are well combined.
Lay a grape leaf out flat. Place approximately 3 ounces of the lamb
mixture in the center of the grape leaf. Fold over the stem end. Fold
over the two sides. Roll up the grape leaf so that the mixture is
completely encased. Repeat this process until all of the meat mixture is
used.
Preheat the oven to 350 F. Line the bottom of a large baking dish with
approximately 10 grape leaves. Place the stuffed grape leaves in the dish
so that they are tightly packed. Cover the stuffed graped leaves with
water and bake them for 1 hour.
Source: Papadakis Taverna - San Pedro, California California Beach Recipe -
by Joan & Carl Stromquist - ISBN: 0-9622807-3-9
MMMMM
MMMMM----- Recipe via Meal-Master (tm) v7.07
Title: Papaya Cucumber Salsa
Categories: Dips, Spreads, Condiments
Servings: 6
2 c Finely diced English
-cucumber, unpeeled
2 c Diced peeled papaya or mango
2 tb Chopped fresh dill
2 tb White wine vinegar or lime
-juice
pepper
In bowl, combine cucumber, papaya, dill and vinegar. Season with pepper to
taste. Salsa can be prepared up to one day in advance; drain liquid off
before serving.
Origin: Canadian Living, February 1991. Shared by: Sharon Stevens
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MMMMM----- Recipe via Meal-Master (tm) v7.07
Title: Parmesan Pine Cone
Categories: Appetizers
Servings: 8
1 c Sliced Almonds
12 oz Cream Cheese, Softened
1/2 c Grated Parmesan Cheese
1/4 c Mayonnaise
1 1/2 ts Fresh Oregano, Chopped Or:
1/2 ts Dried Oregano
1 sm Crushed Garlic Clove
Crackers
1. Preheat oven to 325 degrees. Spread almonds in a single layer on a
baking sheet. Toast in oven, shaking pan once or twice, until almonds are
lightly browned, 7 to 10 minutes. Cool. >>>
2. In a medium bowl or in a food processor, combine cream cheese, Parmesan
cheese, mayonnaise, oregano, and garlic. Blend until well mixed.
Refrigerate until firm but still pliable, about 1 hour.
3. Place cheese mixture on a serving board or platter and form into shape
of a pine cone. Stud top with toasted slivered almonds to complete
illusion. Serve with crackers.
MMMMM
MMMMM----- Recipe via Meal-Master (tm) v7.07
Title: Party Cheese Log
Categories: Appetizers, Cheese
Servings: 6
2 (8 oz) pkgs cream cheese,
-softened
1 (10 oz) pkg sharp cheddar
-cheese, shredded
1 tb Chopped red pepper or
-pimento
1 tb Finely chopped onion
2 ts Worcestershire sauce
4 ts Lemon juice
1 ds Of ground red pepper
1 ds Of salt
Chopped pecans Chopped parsley
In large mixing bowl, beat cream cheese and cheddar cheese at medium speed
with electric mixer until well blended. Add remaining ingredients except
pecans and parsley; mix well. Chill several hours or overnight. Shape into
log; garnish with nuts and parsley. Serve with crackers. Approximately 2
cups.
Prep time: 15 minutes plus chilling
Microwave Tip: To soften cream cheese, microwave in bowl on medium (50%) 2
minutes.
Variations: Omit pecans. Roll in finely chopped parsley, dried beef or
toasted chopped almonds. Shape into 1 large or 1 inch balls. Coat with
chopped parsley. Serve with crackers or cucumber slices. Shape into
pyramid. Coat one side with chopped nuts, parsley, and chopped dried beef.
Shape into football with pimento strip lacing.
From: Kraft advertisement Posted by: Bill McGimpsey
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MMMMM----- Recipe via Meal-Master (tm) v7.07
Title: Party Crab Special
Categories: Seafood, Dips
Servings: 6
1 1/2 tb Knox gelatin
1/4 c Cold water
1 cn Cream of mushroom soup
1 c Mayonnaise
2 (7 oz) cans crab meat
1 c Celery, finely chopped
1 tb Worcestershire sauce
1 sm Onion, minced
1/2 ts Salt
1 (8 oz.) pkg cream cheese
juice from one lemon
Soften gelatin in cold water. Heat soup, mayonnaise, Worcestershire sauce,
onion and cream cheese in double boiler until cheese is melted. Add gelatin
and salt. Stir until dissolved. Chill until partly set. Fold in crab meat
and celery. Turn into 1/2 quart mold and chill until firm. Serve with
crackers.
MMMMM
MMMMM----- Recipe via Meal-Master (tm) v7.07
Title: Party Fodder
Categories: Appetizers
Servings: 6
12 oz Box wheat chex
10 oz Box cheerios
6 oz Bite size rice chex
5 oz Slim pretzel sticks
1 Or 2 cans mixed nuts
1 lb Oleo or butter, melted
2 tb Worcestershire sauce
2 tb Garlic salt
1 Scant tbsp garlic powder
PARTY FODDER
Combine last four ingredients in large roasting pan. Add cereal and
pretzels.
Bake at 250 degrees for an hour, stirring every 15 minutes. Add the nuts
during the last 15 minutes of baking.
The size of cereal may vary, use your own judgment.
MMMMM
MMMMM----- Recipe via Meal-Master (tm) v7.07
Title: Party Meatballs
Categories: Appetizers, Lamb
Servings: 6
1 lb Ground lamb
1 Egg; slightly beaten
1 tb Garlic powder
1/2 c Italian bread crumbs
1 tb Vegetable oil
Combine ingredients. Form 1-inch balls. Fry in oil, turning fairly often,
about 12 minutes, till browned through. Serve warm and provide sauces for
dipping : salsa (your favorite), catsup, horseradish (see below), kinky
peanut sauce (see below)
Horseradish - Combine 2 tbs sour cream with 1 tbs horseradish. Stir in some
ground pepper and a squeeze of lemon.
Kinky peanut sauce - melt 2 tbs peanut butter and 1 tsp honey.
MMMMM
MMMMM----- Recipe via Meal-Master (tm) v7.07
Title: Party Mix #1
Categories: Appetizers
Servings: 2
1/2 c Butter
1 tb Barbeque sauce
2 ts Bon appetit
1/4 ts Garlic powder
2 tb Sesame seed, toasted
2 c Rice cereal, bite sized
2 c Corn cereal, bite sized
1 c Wheat cereal, bite sized
1 c Thin pretzel sticks
2 c Mixed nuts
Melt butter in small saucepan; stir in seasonings and toasted sesame seed.
(Toast seeds in a 350 oven for 15 minutes or until golden brown) Pour hot
seasoned butter over dry cereals, pretzel sticks and nuts. Mix thoroughly
until all pieces are coated. Spread evenly in a 15 1/2 x 10 1/2 x 1/4 inch
baking pan and bake in 250 oven for 1 hour, stirring occasionally. Makes 2
quarts.
(I am assuming that when they talk about bite sized cereal, they mean
Chex??)
** VARIATION ** CURRIED NIBBLERS: substitute 1/2 tsp curry powder, 1/2 tsp
cinnamon, 2 tsp onion salt and dash cayenne or red pepper for the above
seasonings.
MMMMM
MMMMM----- Recipe via Meal-Master (tm) v7.07
Title: Party Mix #2
Categories: Appetizers
Servings: 6
7 c Of your favorite corn, wheat
-and/or rice cereals
1 c Pretzel sticks
3/4 c Salted nuts
Combine:
6 tb Melted butter or margarine
4 ts Lea & Perrins Original
-Worcestershire Sauce
1 ts Lawry's Seasoned Salt
Mix together:
Pour over mixture and mix well. Spread on cookie sheet and bake at 250 for
about 45 minutes, stirring every 15 minutes. Spread on paper towels to
cool.
MMMMM
MMMMM----- Recipe via Meal-Master (tm) v7.07
Title: Party Pick-Up Chicken Livers
Categories: Appetizers, Poultry
Servings: 24
10 -minutes preparation time
15 -minutes cooking time
MMMMM---------------------------INGREDIENTS--------------------------------
2/3 c Bread crumbs; dry fine
1 lb Chicken livers; trimmed
-halved
4 tb Butter; melted
1/4 c Ketchup
2 tb Brown sugar
2 tb Dijon mustart
1 1/2 tb Worcestershire sauce
1. Preheat oven to 400F. Place bread crumbs in a small dish. dip chicken
livers in melted butter, then in bread crumbs to coat. Place on a lightly
greased baking sheet.
2. Bake livers for 15 to 20 minutes, until they are cooked through and
ctispy on the outside.
3. Meanwhile, in a small saucepan, combine ketchup, brown sugar, mustard,
and Worcestershire. Heat sauce to boiling, stirring to dissolve sugar.
Serve the warm livers with the hot sauce for dipping.
From: 365 Ways to Cook Chicken
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MMMMM----- Recipe via Meal-Master (tm) v7.07
Title: Party Pleaser Meatballs
Categories: Appetizers, Beef
Servings: 12
1 Recipe Of Basic Meatballs
1/2 c Coconut, Flaked
1/4 c Currant Or Grape Jelly
1/4 c Chutney Or Chutney Sauce *
1/4 c Dry Red Wine OR Orange Juice
2 ts Mustard, Dry
* Use a chopped chutney or chutney sauce.
~-------------------------------------------------------------------------
Prepare the basic meatballs except; add coconut before mixing the
ingredients. Shape the mixture into 3/4-inch meatballs and bake at 400°F
for about 15 minutes. Drain off the excess fat. In a large skillet, heat
the remaining ingredients to boiling. Add the meatballs, cover and simmer,
stirring occasionally, until the sauce thickens and meatballs are glazed,
about 20 minutes. Serve with wooden or plastic picks.
MMMMM
MMMMM----- Recipe via Meal-Master (tm) v7.07
Title: Pasta Di Pina
Categories: Appetizers
Servings: 4
3 tb Olive Oil
4 md Cloves Garlic *
2 tb Fresh Bread Crumbs
1/8 ts Pepper
1 Env. Golden Onion Soup Mix
3 1/2 c Water
6 oz Uncooked Fine Egg Noodles
2 tb Finely Chopped Parsley
Grated Parmesan Cheese
* Garlic cloves should be finely chopped.
~-------------------------------------------------------------------------
In medium skillet, heat oil and cook garlic with bread crumbs over medium
heat, stirring constantly, until garlic and bread crumbs are golden. Stir
in pepper; set aside. In large saucepan, thoroughly blend golden onion
recipe soup mix with water. Bring to a boil, then stir in uncooked
noodles. Simmer uncovered stirring frequently, 7 minutes or until noodles
are tender. (DO NOT DRAIN!) remove from heat, then toss with bread crumb
mixture and parsley. Sprinkle with cheese and serve. Makes about 4
appetizer or 2 main-dish servings.
MMMMM
MMMMM----- Recipe via Meal-Master (tm) v7.07
Title: Pate De Chateau Blanc
Categories: Appetizers, Beef
Servings: 12
12 White Castle hamburgers
4 Eggs
2 c Milk
Cream cheese
Remove half the bun from each White Castle hamburger and discard. Place
three of the remianing half-sandwiches in a food processor (pickle
optional) and add one egg and 1/2 cup milk. Pulsate until the ingredients
are chopped, but be carefull not to puree. Empty into a bowl and repeat the
process three more times. Pack the mixture into an ungreased,
standard-sized bread pan. Place pan into a larger pan and pour boiling
water into the larger pan to a level half the depth of the bread pan. Bake
in 350 deg F. oven for one hour. Cool loaf in refrigerator; overnight is
best. Turn it out on a plate, decorate with cream cheese and cut pate into
slices.
MMMMM
MMMMM----- Recipe via Meal-Master (tm) v7.07
Title: Pate Sucree
Categories: Appetizers
Servings: 1
1 1/3 c Flour
2 tb Sugar
1/4 ts Salt
1/2 c Unsalted Butter, Cold *
1 lg Egg Yolk, Beaten With
1 1/2 tb Ice Water
* Unsalted butter should be cold and cut into pieces.
~-------------------------------------------------------------------------
In a bowl, stir together flour, sugar, and salt. Add the butter and blend
the mixture until it resembles coarse meal. Add the yolk mixture. Toss
until liquid is incorporated. Form the dough into a ball. Dust with flour
and chill it, wrapped in plastic wrap for 1 hour.
MMMMM
MMMMM----- Recipe via Meal-Master (tm) v7.07
Title: Peanut Butter Dip
Categories: Dips
Servings: 6
5 c Peanut Butter
2 c Jam (flavour is at the
-maker's discretion)
2 c Molasses
1 c Vinegar
1 1/2 c Sesame Seeds
Mix all ingredients, save the seeds, together until as smooth of a
consistency possible is achieved. Add the seeds and stir in until
well-blended.
This recipe is best served with Bretton crackers, I find, but any dipable
cracker/chip will suffice.
MMMMM
MMMMM----- Recipe via Meal-Master (tm) v7.07
Title: Peanut Chili Dip
Categories: Appetizers
Servings: 4
1/3 c Peanut Butter (Any Variety)
3 tb Water
2 tb Soy Sauce
2 tb Lemon Juice
2 ts Honey
2 x Cloves Garlic, Finely Minced
1 tb Chili Powder
1 ds Crushed Dried Red Pepper
GARNISH: finely chopped peanuts and dash of paprika, optional. Stir peanut
butter and water into a paste and add other ingredients, mixing well. Spoon
into serving bowl. Garnish. Makes 2/3 cup This dip is perfect with bland
crackers, or with a variety of fresh vegetables, such as carrots, broccoli,
green or red pepper, or cauliflower. NOTE: Add more water if your peanut
butter is too firm.
MMMMM
MMMMM----- Recipe via Meal-Master (tm) v7.07
Title: Pear Avocado Mousse
Categories: Appetizers, Dips
Servings: 6
2 Very ripe pears, peeled and
-chopped
1 Very ripe avocado, peeled,
-seeded and chopped
2 tb Lemon juice
2 tb Grated orange rind
2 tb Spiced or plain dark rum
1/2 c Chopped peanuts or macadamia
-nuts
1 ds Allspice
mint sprigs for garnish
Combine all ingredients in a blender or food processor and puree for
approximately 1 minute. Pour the pureed mixture into a glass dessert dish
or parfait glasses and chill in the refrigerator for at least an hour.
Garnish with mint sprigs and serve cold.
MMMMM
MMMMM----- Recipe via Meal-Master (tm) v7.07
Title: Pecan Cheese Crisps
Categories: Appetizers
Servings: 7
7/8 c All-purpose flour
1/2 ts Baking powder
1/2 ts Dry mustard
Pn cayenne pepper
1/2 c Margarine
2 c Shredded strong cheddar
-cheese
1/2 c Chopped pecans
Servings: 7 dozen crackers
Sift together flour, baking powder, mustard and pepper. Cream margarine,
gradually blend in cheese and nuts. Add flour mixture slowly until blended.
Divide dough in half, make rolls 1 1/2" in diameter, wrap in foil, chill.
Slice each roll into very thin slices. Arrange on greased cookie sheets.
Bake at 400 deg F for 6 minutes. Cool immediately on wire racks. Posted by
Linda Davis
MMMMM
MMMMM----- Recipe via Meal-Master (tm) v7.07
Title: Pecos Steaks on Olive Toast
Categories: Beef, Appetizers
Servings: 4
4 Tender steaks (loin or rib)
2 tb Minced garlic
1 ts Bottled red chile flakes
1/2 ts Black pepper
1 French bread loaf
2 tb Butter or margarine
2 tb Chopped California ripe
-olives
1 tb Minced cilantro
Trim steaks well. Mix 1 tablespoon garlic with chile flakes and black
pepper with back of spoon, making paste. Rub on both sides of steaks. Cut 4
thick (1") slices of bread on a sharp diagonal. Melt butter and mix in
olives, cilantro and remaining 1 tablespoon garlic. Grill or broil bread
just long enough toast both sides (if broiling, it may be easier to drop
broiler rack down a notch before toasting bread). Spoon olive butter over
bread. Place toast on plates and top with steaks.
Cooking time: 7-10 minutes.
Total preparation time: 15 minutes.
MMMMM
MMMMM----- Recipe via Meal-Master (tm) v7.07
Title: Peppered Cheddar Dip
Categories: Dips
Servings: 2
1 1/2 c Sour cream
1 c Shredded Cheddar cheese
1/4 c Finely chopped onions
3 tb Minced green pepper
1/4 ts Salt
1/8 ts Red pepper sauce
1 tb Milk
Blend all ingredients. If necessary, add another tbs of milk to make a
good dipping consistency. Cover, refrigerate at least 1 hour. Makes 2 cups
Spicy as a Southwestern favorite should be. Serve hot with corn chips.
MMMMM
MMMMM----- Recipe via Meal-Master (tm) v7.07
Title: Peppered Seafood Sausage
Categories: Appetizers, Seafood
Servings: 1
1 lb Fish Fillets
Such As Sole, Flounder,
Salmon Or Whitefish
All One Kind Or Mixed
1/2 lb Shrimp And/Or Scallops,
Raw, Cleaned
1/2 c Packed Cilantro Leaves
4 lg Egg Whites
1 tb Fresh Lemon Juice
2 ts Ground Cumin
2 ts Salt
1/4 ts Ground Black Pepper
5 Feet Hog Casing
In A Continuous Length,
Soaked In Cold Water For
A Few Minutes *
*Note: If hog casing is unavailable, seven 5- by 10-inch pieces of kitchen
parchment may be used instead. See end of recipe for related info.
~-------------------------------------------------------------------------
Cut the fish into long strips; the shrimp and scallops can remain whole.
Put the seafood, jalapenos and cilantro through a coarse blade of a meat
grinder. Combine the ground seafood with the egg whites, lemon juice,
cumin, salt and pepper in a large bowl. Rinse the hog casing in cold water
by letting the water run from the tap directly through it. (The casing
should not have any holes.) Gather the casing up onto the sauce stuffing
funnel attachment on your meat grinder. Put the seafood mixture back in the
grinder and begin to grind it through. When it begins to emerge from the
funnel, tie the end of the casing in a knot, leaving 3 inches of it
unfilled for expansion room. Grind the mixture out, taking care not to
overstuff the length of sausage; it should be about 1 inch wide. If
necessary, squeeze it gently with your hands to make this width as you
work. Continue with the entire length; you will have about 4 feet of
sausage. Remove the funnel and use your finger to press out the last
remaining seafood mixture. Leave 3 inches for expansion and tie the end in
a knot. Shape to make it even. Coil it into a spiral and set it aside.
Bring 1 inch of water to a boil in a large heavy skillet with a lid. Reduce
the heat so that the water barely quivers. Prick the sausage with a sharp
knife pint at 3-inch intervals. Place it in the barely moving water, cover
the pan and cook for 10 minutes. Turn off the heat and let the sausage
rest for 10 minutes before serving. NOTE: If you use kitchen parchment,
butter the paper and place 1/2 cup of the mixture on each piece. Roll it
up, twist the ends and tie them securely with string. Poach as directed.
Source: Chef Michael Roberts of Trumps in Los Angeles American Bistro
0-8092-5047-0
MMMMM
MMMMM----- Recipe via Meal-Master (tm) v7.07
Title: Pepperoni Onion Quiche
Categories: Eggs, Cheese, Pork, Appetizers
Servings: 6
6 c Minced sweet onions
1 ts Salt
2 tb Olive oil
1/8 ts Fresh ground pepper
1 tb Butter
1/8 ts Ground nutmeg
1 1/2 tb Flour
1/2 c Grated Swiss cheese
3 Eggs
18 Thin slices pepperoni
1/2 c Half and half
8 In prebaked pastry shell
1/3 c Yogurt
Saute onions with oil and butter in skillet over low heat until well done,
stirring often. Do not brown. Sprinkle with flour and continue cooking
slowly about 2 minutes. Cool well. Beat eggs; add half and half, yogurt,
salt, pepper, and nutmeg. Add to cooled onions. Sprinkle half the cheese
on the bottom of the pre-baked pastry shell and fill with egg-onion
mixture. Arrange pepperoni slices on top. Sprinkle with remaining cheese.
Bake 10 minutes at 450 degrees; reduce heat to 300 degrees and bake 20
minutes more.
Source: Rock Springs Sweet Onion Festival Cook Book 1992
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MMMMM----- Recipe via Meal-Master (tm) v7.07
Title: Peppy Cocktail Nuts
Categories: Appetizers
Servings: 6
Jim Vorheis
4 tb Butter or margarine
1 tb Worcestershire sauce
2 ts Tabasco sauce
1 tb Salad seasoning
1 ts Salt
1/2 ts Garlic salt
1/4 ts Pepper
1 lb Walnut or pecan halves
In a large pan melt butter and add remaining ingredients except nuts. Stir
until well blended. Add nuts and toss to coat. Cook covered over low heat
for 20 minutes. Stir occasionally. Drain on brown paper. Store in an
air-tight container.
Colorado Cache Cookbook (1978) From the collection of Jim Vorheis
MMMMM
MMMMM----- Recipe via Meal-Master (tm) v7.07
Title: Permesan Chicken Wings Oreganata
Categories: Appetizers, Poultry
Servings: 12
15 x Minutes preparation time
45 x Minutes cook time
MMMMM---------------------------INGREDIENTS--------------------------------
1 c Grated parmesan cheese (4oz)
2 tb Chopped parsley
2 ts Paprika
1 ts Dried oregano
1/2 ts Dried basil
1/4 ts Salt
1/4 ts Freshly ground pepper
1/2 c Butter; melted
1 lb Chicken wings; disjointed
-and tips removed.
1. Preheat oven to 350F. In a paper bag, combine cheese, parsley,
papriak, oregano, basil, salt, and pepper. Toss to mix. Pour melted
butter ina a shallow bowl.
2. Dip chicken pieces into butter, then place in a paper bag and shake to
coat. Place chicken on foil-lined baking sheet and bake 45 minutes. Serve
hot.
From: 365 Ways to Cook Chicken
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MMMMM----- Recipe via Meal-Master (tm) v7.07
Title: Pesto Dip
Categories: Dips
Servings: 1
1 c Miracle Whip
1 c Sour Cream
10 oz Frozen Chopped Spinach *
1/3 c Grated Parmesan Cheese
1/4 c Walnut Pieces
1 ts Dried Basil
1/4 ts Salt
1 Clove Crushed Garlic
* Frozen chopped spinach should be thawed and well drained.
~-------------------------------------------------------------------------
Place all ingredients in a blender bowl and process until almost smooth.
Cover and chill until serving time. Makes 2 cups. From: Los Angeles
Times.
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Title: Phyllo, Eating Well's Low-Fat Method
Categories: Appetizers
Servings: 1
For appetizers with a lot of style but little fat, phyllo pastries are a
natural. The paper-thin sheets of phyllo dough can be rolled, folded,
shaped, seasoned, or filled in countless ways. In typical phyllo recipes,
however, the layers of dough are freely brushed with melted butter; when
baked, the butter keeps the thin sheets separate, producing a flaky--and
fat-saturated--result. We developed a technique in which the leaves of
phyllo are lightly coated with a blend of egg white and olive oil. During
baking, the egg whites become crisp while the oil keeps the leaves
separate. The low-fat technique has an unexpected and welcome benefit: the
pastries turn out crisper and less oily than those made with pure fat, and
filled pastires don't become soggy.
Frozen phyllo (or filo or fillo) is available in most supermarkets; it is
also sold fresh in some Greek and Middle Eastern specialty shops. One pound
of dough averages 25 large sheets of pastry. Our recipes were devloped for
full-sized sheets, either 14 by 18 inches or 12 by 17 inches. These
appetizers work beautifully for entertaining because they can be prepared
in advance and refrigerated or frozen.
TIPS:
Phyllo Dough is easy and fun to work with as long as it doesn't get soggy
or dried out. To avoid these potential hazards:
Thaw frozen phyllo in the refrigerator for at least 8 hours or
overnight; this will prevent damp spots that could cause the sheets of
dough to stick together.
Remove phyllo from refrigerator, and leave unopened at room temperature
for 1 to 2 hours.
Clear a large work surface before removing phyllo from the box.
Carefully unroll sheets onto a dry surface.
Keep sheets of phyllo covered with plastic wrap or wax paper while you
work; if the dough is left uncovered for even a short period of time, it
dries out and breaks into flakes.
Work quickly and with a gentle hand.
From Eating Well, May/June 1993.
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MMMMM----- Recipe via Meal-Master (tm) v7.07
Title: Pickled Eggs #1
Categories: Eggs, Appetizers, Condiments
Servings: 12
12 Eggs
1 tb Salt
2 c White Vinegar
1 c Cold Water
1 tb Mixed Whole Spices (In Bag)
Put eggs and salt in cold water and bring to the boil. Shut off heat; let
satnd for five minutes. Drain. Place eggs in cold water and peel,(keep the
water running while peeling the eggs). Let eggs stand until cold. Mix
together the remaining ingredients. Let boil and then cool. Make sure eggs
and vinegar are cold before putting in jars. Leave 24 hours before eating
pickled eggs.
MMMMM
MMMMM----- Recipe via Meal-Master (tm) v7.07
Title: Pickled Eggs #2
Categories: Appetizers
Servings: 6
6 Hardcooked eggs
1 c Cider vinegar
1 c Beet liquid
1/3 c Sugar
1/2 ts Salt
1/4 c Onion, chopped
4 Whole cloves
Place peeled eggs in bowl or jar. Mix vinegar, beet liquid, sugar, salt,
onion and cloves. Pour over eggs. Cover and refrigerate at least 2 days.
Slice eggs. 6 servings, 145 calories per serving
Source: Betty Crocker's Cookbook, Bantam 1987 pocketbook Shared by
Elizabeth Rodier Aug 93
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Title: Pickled Mushrooms
Categories: Appetizers
Servings: 4
4 lb Small Mushrooms
4 c Boiling Water
1 1/2 tb Salt
MMMMM-----------------------------MARINADE----------------------------------
1 3/4 c Water
15 Peppercorns
2 Bay Leaves
2 1/2 tb Salt
3/4 c Sugar
3/4 c Vinegar
Cut the mushroom stems off at the cap level. Place the heads in boiling
salted water. Simmer till they sink to the bottom. Strain. Boil marinade
water with peppercorns and bay leaves for 30 minutes. Add salt and sugar.
Stir till dissolved. Add the vinegar, bring to a boil. Place the mushrooms
in small jars. Cover with hot marinade. Close the jars. Keep refrigerated.
Use for canapes and salads, or as appetizers.
MMMMM
MMMMM----- Recipe via Meal-Master (tm) v7.07
Title: Pickled Shrimp
Categories: Appetizers, Seafood
Servings: 8
1/4 c Crab Boil, Tied In Bag
2 1/2 lb Shrimp, Peeled & Deveined
3/4 c White Vinegar
5 ts Celery Seeds
2 ts Salt
1 c Olive Oil
1 lg Onion, Sliced Thin
3 Bay Leaves
In a kettle, bring 6 cups water with the crab boil to a boil, simmer for 5
minutes, and add shrimp. Boil for 5 minutes and drain. In a small bowl,
whisk together the vinegar, celery seeds, salt, and pepper to taste. Add
oil in a stream, whisking continuously until emulsified. In a deep glass
dish, arrange half the shrimp in one layer, arrange half the onion slices
over them, and top with bay leaves. Arrange the rest of the shrimp over
the onions and sprinkle the remaining onion slices over them. Pour the
dressing over all. Let marinate, covered and chilled for 24 hours. Serve
shrimp, skewered on picks or with crackers. a Gourmet Mag 1960 favorite.
MMMMM
MMMMM----- Recipe via Meal-Master (tm) v7.07
Title: Pimiento Cheese
Categories: Dips, Appetizers, Cheese, Eggs
Servings: 4
1 Egg Beaten
1/3 c Sugar
1/4 c Vinegar
1 tb Water
2 c Cheddar Cheese (Grated)
1/4 c Pimientos (Chopped)
In small saucepan, beat egg and sugar until well blended. Stir in vinegar
and water. Cook over low heat until thick. Set aside until cool. In
medium bowl, mix together cheese, pimientos and sauce. Chill unitl ready
to use.
MMMMM
MMMMM----- Recipe via Meal-Master (tm) v7.07
Title: Pimiento Cheese Spread
Categories: Appetizers, Cheese
Servings: 6
1 lb Velveta (softened or melted)
1 md Size can Pimentos (mashed)
1 ts Sugar
sprinkle of Black Pepper
Mix together and add enough mayonnaise or salad dressing to make moist and
spreadable (about 1/2 c), adding more sugar for taste.
I soften velveda/pimento in micro for 2 min or so, then use Hellman mayo,
and sometimes a touch of minced fresh onion.
MMMMM
MMMMM----- Recipe via Meal-Master (tm) v7.07
Title: Pink Pickled Onions
Categories: Appetizers
Servings: 4
1 Medium-size red onion
1/4 c White wine vinegar
2 tb Sugar
1/3 c Water
Thinly slice onion; rinse well. Mix onion with vinegar, sugar, and water.
Cover and chill for 30 minutes to 1 hour; drain.
MMMMM
MMMMM----- Recipe via Meal-Master (tm) v7.07
Title: Piquant Popcorn
Categories: Appetizers
Servings: 8
2 tb Corn oil
2 Garlic cloves, crushed
1 1/2" piece ginger root,
-peeled, chopped
1 c Popping corn
1/4 c Butter
2 ts Hot chili sauce
2 tb Chopped fresh parsley
Salt to taste
Heat oil in a saucepan. Add 1 clove of crushed garlic, ginger and popping
corn. Stir well.
Cover and cook over medium-high heat 3-5 minutes, holding lid firmly and
shaking pan frequently until popping stops. Turn popped corn onto a dish,
discarding any unpopped corn kernels. Melt butter in pan. Stir in remaining
clove of crushed garlic and chili sauce.
Return corn to pan and toss well until evenly coated with mixture. Add
parsley and salt and stir well. Turn into a serving dish. Serve warm or
cold.
VARIATION: Omit chili sauce and add 1 teaspoon dry mustard, 1 teaspoon
paprika, 1/2 teaspoon ground coriander and 2 tablespoons chopped fresh
chives to melted butter.
MMMMM
MMMMM----- Recipe via Meal-Master (tm) v7.07
Title: Piquant Salmon Rolls
Categories: Appetizers, Seafood
Servings: 4
4 oz Cream cheese
1/4 c Walnuts, chopped
1 tb Chopped fresh chives
1 Stalk celery, chopped
3 ts Lemon juice
3 pn Cayenne pepper
1/4 ts Ground coriander
8 Thin slices smoked salmon
8 Thin slices whole-wheat
-bread
Butter
8 Thin slices cucumber
Fresh ground pepper
Fresh dill sprigs (opt)
Chives (opt)
In a bowl, soften cream cheese and stir in walnuts, chives and celery.
Add 2 teaspoons of lemon juice and spices and mix well. Spread cream cheese
mixture on each slice of salmon and season with pepper. Roll up to form
neat rolls.
Toast slices of bread and cut 8 (2.5") rounds, using a biscuit cutter.
Spread thinly with butter. Place a cucumber slice on each bread round and
place a salmon roll on top of each cucumber. Drizzle with remaining lemon
juice and garnish with dill sprigs and chives, if desired.
NOTE: Salmon rolls can be prepared several hours in advance and
refrigerated. Toast bases, however, and better freshly made. Once
assembled, serve within 30 minutes.
MMMMM
MMMMM----- Recipe via Meal-Master (tm) v7.07
Title: Pisang Goreng
Categories: Appetizers, Eggs
Servings: 4
1 c All-Purpose Flour
1 c Water
1 ts Baking Powder
1 Egg Beaten
pn Salt
4 Ripe Bananas Peeled Halved
1/2 c 10% Cream
1 c Brown Sugar
1 tb Butter
2 tb Dark Rum
Mix the flour, water, baking powder, egg and salt and let sit for about 20
minutes. This is your batter. Dip the banana halves in the batter and deep
fry in vegetable oil at 325°F for about 5 minutes or until the batter is
golden brown. Remove the bananas from the oil and allow to drain.
Meanwhile mix the cream, brown sugar and butter together in a sauce pan and
cook over medium heat until the sugar has dissoved. Add the rum and be sure
the sauce doesn't boil. Place some vanilla ice cream on a plate. Place a
banana over the ice cream and pour a generous amount of rum sauce over the
dessert. Serve while the banana is still hot.
MMMMM
MMMMM----- Recipe via Meal-Master (tm) v7.07
Title: Pita Crisps
Categories: Appetizers, Cheese
Servings: 4
2 x Pita Breads (6" diameter)
2 ts Margarine
2 ts Oregano
4 tb Grated Parmesan Cheese
Preheat broiler. Split pitas horizontally into 2 rounds. Spread rough edges
with margarine. Place on cookie sheet. In a small bowl, toss together
oregano and Parmesan cheese. Sprinkle over margarine. Cut each bread into
wedges. Broil about 5" from heating element until crisp, about 2 minutes.
Watch carefully! VARIATIONS: experiment with other herbs of your choice
such as chives and parsley; or, omit oregano and sprinkle with sesame
seeds. Serve alone or with dips or pates.
MMMMM
MMMMM----- Recipe via Meal-Master (tm) v7.07
Title: Plum Tomato Tart
Categories: Appetizers
Servings: 40
1 lg Egg white
3 tb Olive oil
6 Phyllo dough sheets (14x18")
5 ts Breadcrumbs; dry
1/3 c Dijon mustard
1/4 c Parmesan cheese; freshly
--grated
1 lb Plum tomatoes (about 8)
2 tb Parsley; fresh (chopped)
1 ts Thyme; fresh, or 1/2 t drie
Set oven rack on the upper level; preheat to 400 degrees F. Lightly
coat a baking sheet with nonstick cooking spray or line with parchment
paper In a small bowl, whisk together the egg white and 2 Tbsp. olive oil.
Lay a sheet of phyllo on the prepared baking sheet, and with a pastry
brush, lightly coat the surface with the egg-white mixture. Sprinkle with
1 tsp. breadcrumbs. Repeat this step, layering 4 more sheets of phyllo on
top and brush with egg-white mixture. To form an edge to the tart,
carefully roll over the edges toward the center, using the blade of a knife
to help you get started.
With a rubber spatula, spread mustard over the surface of the dough
and sprinkle with cheese. (The tart can be prepared ahead to this point.
Wrap and freeze for up to 2 months. Do not thaw before continuing.) Arrange
tomato slices on top in 5 rows of 8 slices each. Bake for 15 to 20 minutes,
or until the pastry is golden brown. Let cool in the pan for 5 minutes. In
a small bowl, combine the remaining 1 Tbsp. olive oil, parsley, garlic and
thyme. With your fingers or a fork, dab some of the herb mixture onto each
tomato slice. Slide the tart onto a serving platter or, if you wish to
serve bite-sized appetizers, slide it onto a cutting board and with a sharp
knife or pizza cutter, cut the tart into squares between the tomato slices.
Serve warm or at room temperature.
32 calories per piece: 1 g protein, 1 g fat, 4 g carbohydrate; 40 mg
sodium; 1 mg cholesterol.
**"The tangy mustard is a pleasing accent to the sweet tomatoes in this
easy-to-prepare appetizer." ~-From Eating Well, May/June 1993.
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Title: Poached Lobster Delights and Garden Vegetables
Categories: Appetizers, Seafood
Servings: 4
1 c Chicken broth
1/4 ts Garlic powder
1/4 ts Dried basil
1/4 ts Thyme
1/4 ts Oregano leaves
1 tb Cornstarch
1 c Quartered fresh mushrooms
1 pk Louis Kemp Lobster Delights
-chunks (8 oz)
3 c Fresh vegetables (broccoli
-flowerets, carrot and
-zucchini slices)
-OR
1 pk Frozen mixed vegetables,
-thawed (16 oz)
1 tb Lime juice
1 ts Margarine
Combine first six ingredients in saucepan. Cook and stir on medium heat
until mixture thickens and boils. Add mushrooms, Lobster Delights and
vegetables. Cover; reduce heat. Simmer about 10 minutes or until
tender-crisp, stirring once. Stir in lime juice and margarine.
111 calories per serving.
MMMMM
MMMMM----- Recipe via Meal-Master (tm) v7.07
Title: Pokey's Beef Dip or Appetizer
Categories: Dips, Beef, Appetizers
Servings: 6
8 oz Cream cheese
2 tb Milk
2 tb Green pepper, chopped finely
1/8 ts Black pepper
2 tb Minced, finely, onion
1/2 c Sour cream
4 Or 5 tsp Kraft's horseradish
-sauce
1/4 c Nuts plus about 1/8 c for
-later use
1 Or 2 pkg dried beef, cut up
-or clipped into fine pieces
Parmesan cheese (optional)
Blend softened cream cheese and milk. Stir in finely snipped beef, onion,
green pepper, and black pepper. Mix well; add 1/4 cup nuts, sour cream,
and horseradish. Spoon into baking dish. Sprinkle remaining 1/8 nuts on
top. Bake at 350 degrees for 10 minutes. After cooled, sprinkle with
Parmesan cheese, if desired. Serve on crackers, breadsticks, vegetables,
etc. Scrumptious!!!
From Judith Murphy
MMMMM
MMMMM----- Recipe via Meal-Master (tm) v7.07
Title: Polenta Triangles
Categories: Appetizers, Cheese
Servings: 30
3 c Cold water
1 c Coarse yellow cornmeal
1 Env onion soup mix
4 oz Mild chopped green chilies,
-drained (1 can)
1/2 c Whole kernel corn
1/2 c Red pepper, roasted and
-finely chopped
1/2 c Sharp Cheddar cheese,
-shredded
Bring the water to a boil in a 3-quart saucepan. With a wire whisk, stir
in the cornmeal and onion soup mix. Simmer uncovered, stirring constantly,
for 25 minutes, or until thickened. Stir in the chilies, corn and roasted
red peppers.
Spread the mixture in a lightly greased 9-inch-square baking pan and
sprinkle with the cheese. Let stand for 20 minutes, or until firm. Cut
into about 30 triangles. Serve at room temperature or heat in a 350 F oven
for 5 minutes or until warm.
MICROWAVE: Combine the water, cornmeal and onion soup mix in a
microwave-safe casserole. Cover and microcook on HIGH (100%) for 20
minutes, stirring every 5 minutes (mixture will be thick). Stir in the
chilies, corn and roasted red peppers. Spread into pan as above.
Makes about 30 appetizers.
[The Baltimore Sun; Dec 8, 1991]
Posted by Fred Peters.
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Title: Polynesian Kabobs
Categories: Appetizers, Pork
Servings: 1
20 oz Pineapple Chunks In Syrup
6 tb Soy Sauce
3 tb Honey
1 tb Dry Sherry
1 ts Grated Orange Peel
1/8 ts Garlic Powder
2 lb Cooked Ham, Cut Into 25
-Cubes (1 Inch)
1 lb Thick Sliced Bacon
25 lg Stuffed Olives
25 Cherry Tomatoes
Drain pineapple; reserve syrup. Blend syrup, soy sauce, honey, sherry,
orange peel and garlic powder in large bowl; stir in ham cubes. Cover;
refrigerate 1 hour, stirring occasionally. Cut each bacon slice crosswise
in half; wrap pineapple chunks with halved bacon slices. Thread bamboo or
metal skewers with a wrapped pineapple chunk, an olive, another wrapped
pineapple chunk, a marinated ham cube and a cherry tomato. Place skewers
on rack of broiler pan; brush with marinade. Broil 3 to 4 minutes on each
side, or until bacon is crisp. Typed by Syd Bigger.
MMMMM
MMMMM----- Recipe via Meal-Master (tm) v7.07
Title: Popcorn Italiano
Categories: Appetizers
Servings: 8
2 tb Butter or margarine
1 sm Clove garlic,minced
1/2 ts Dried oregano leaves,crushed
8 c Hot popcorn
2 tb Grated Parmesan cheese
In 1 1/2 quart sauce pan over medium high heat,in hot butter, cook garlic
with oregano.In a large bowl,drizzle butter mixture over popcorn;toss with
cheese.Makes 8 cups.
MMMMM
MMMMM----- Recipe via Meal-Master (tm) v7.07
Title: Poppy & Sesame Seed Straws
Categories: Appetizers
Servings: 60
2 tb Poppy seeds
2 tb Sesame seeds
1 lg Egg white
2 tb Olive oil
1/4 ts Salt
6 Phyllo dough sheets (14x18"
Preheat oven to 400 degrees F. Lightly coat 2 baking sheets with
nonstick cooking spray or line with parchment paper. Heat a small heavy
skillet over medium heat. Add the poppy and sesame seeds and cook, stirring
until they are aromatic and toasted, 2 to 3 minutes. Turn out onto a plate
to cool. In a small bowl, whisk together egg white, oil and salt.
Lay a sheet of phyllo on a work surface with a short side toward you.
With a pastry brush, lightly coat the lower half of the sheet with the
egg-white mixture and sprinkle with 1 tsp. seeds. Fold the upper half over
to cover the lower half. Brush the right half of the folded sheet with
egg-white mixture, sprinkle with 1/4 tsp. seeds and fold the left half over
the seeds. Brush the bottom half of the folded sheet with the egg-white
mixture, sprinkle with 1/4 tsp. seeds and fold the upper half over.
Finally, brush the top with the egg-white mixture and sprinkle with 1/4
tsp. seeds. Cut into 10 short strips using a knife or serrated pastry
cutter. With a wide spatula, transfer the strips to the baking sheet,
placing them about 1/2 inch apart. Repeat the procedure with the remaining
5 sheets of phyllo, egg-white mixture and seeds. Bake the straws for 8 to
10 minutes, until golden and crisp. Transfer to a rack to cool.
The straws may be stored in an airtight container at room temperature
for 1 week or in the freezer for up to 2 months.
Makes about 5 dozen straws.
19 calories per straw: 1 g protein, 1 g fat, 3 g carbohydrate; 23 mg
sodium; 9 mg cholesterol.
From Eating Well, May/June 1993.
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MMMMM----- Recipe via Meal-Master (tm) v7.07
Title: Pork U Pine Meatballs
Categories: Ground beef, Appetizers
Servings: 6
3 lb Ground beef
1 1/2 c Of rice
1 Very large onion, chopped
2 cn Tomato sauce
Mix ground beef, onions, rice, roll into balls. Place meatballs in pan and
pour tomato sauce over. Bake at 350 degrees for 1 hour.
Randy Rigg
MMMMM
MMMMM----- Recipe via Meal-Master (tm) v7.07
Title: Potato Cakes
Categories: Appetizers
Servings: 6
2 c Mashed Potatoes
1 Egg White, Slightly Beaten
2 tb Chopped Onion
2 tb All-Purpose Flour
1/8 ts Salt
1 Pepper To Taste
1 ts Oil
In a medium size bowl, combine potatoes, egg white, onion, flour, salt and
pepper. Meanwhile, heat oil in a large skillet over medium high heat. When
hot, put about 2 tablespoons potato mixture for each cake into skillet.
Cook until well browned, then turn with a spatula and cook other side until
brown. Continue making cakes, keeping first ones warm. Cal: 74, Fat: 1 g.
MMMMM
MMMMM----- Recipe via Meal-Master (tm) v7.07
Title: Potato Puffs
Categories: Appetizers
Servings: 6
2 Eggs
1 c Mashed potatoes
1/2 c Flour
1 1/2 ts Baking powder
1/4 ts Salt
Oil for deep-fat frying
In a mixing bowl, beat eggs. Add potatoes. Combine flour, baking powder
and salt; stir into potato mixture. In a large saucepan or kettle, heat
about 1" of oil to 375 degrees. Drop mixture by heaping teaspoonfuls, four
or five at a time, into hot oil. Fry 2-3 minutes, turning once, or until
golden brown. Watch closely since they brown quickly. Drain on paper
towels. Serve immediately.
Yields: 1 1/2 to 2 dozen From: "Reminisce" Magazine Posted by: Debbie
Carlson - Cooking Echo
MMMMM
MMMMM----- Recipe via Meal-Master (tm) v7.07
Title: Potsticker Crisps
Categories: Appetizers
Servings: 12
12 Round potsticker skins
One at a time, dip potsticker skins in water; shake off excess. Lay in a
single layer on a greased 12x15" baking sheet.
Bake in a 450'F. oven until browned and crisp, 4-8 minutes, depending on
thickness. Cool on racks. If made ahead, package airtight and store at room
temperature up to 2 days.
Per crisp: 39 calories; 1.8 grams protein; 0.1 grams fat; (0 grams
saturated fat); 7.8 grams carbohydrates; 3.9 milligrams sodium; 0
milligrams cholesterol.
MMMMM
MMMMM----- Recipe via Meal-Master (tm) v7.07
Title: Potstickers
Categories: Appetizers
Servings: 24
1 lb Ground pork
2 Green onions; chopped
1 tb Soy sauce
2 ts Dry sherry
1 ts Sesame oil
1/2 ts Fresh ginger; grated
Clove garlic; crushed
1 lg Egg
1 tb Cornstarch
1/4 ts Salt
1/4 ts Pepper
1 pk Wonton wrappers
Mix all ingredients together, by hand, in large bowl.
Fill wonton wrappers with approximately 1 - 1 1/2 teaspoons filling and
press firmly in wonton press. (Moisten edges for better adhering). Saute in
vegetable oil (you might want to add 1 drop of sesame oil) on medium heat
till bottoms are golden. Add enough chicken broth to barely cover wontons.
Cover and simmer approximately 8-10 minutes. Serve immediately with some
dipping sauce consisting of: 2 parts soy sauce, 1 part rice vinegar, a
little grated ginger and some chopped green onion.
Enjoy!
MMMMM
MMMMM----- Recipe via Meal-Master (tm) v7.07
Title: Prawn Pate
Categories: Seafood, Appetizers
Servings: 6
1 lb Prawns, shelled and deveined
3 tb Butter
3 tb Cream cheese
1 tb Sour cream
2 Drops of tabasco
1/2 ts Nutmeg
1 Crushed clove of garlic
1 tb Lemon juice
1 ds Of salt and pepper
Mince prawns and beat together with all other ingredients until smooth.
Garnish with a whole prawn. Serve with hot toast triangles.
MMMMM
MMMMM----- Recipe via Meal-Master (tm) v7.07
Title: Price Chopper Winning Barbecue Dip
Categories: Dips
Servings: 6
2 c Price Chopper Sour Cream
1 c Price Chopper Mayonnaise
1/2 c Price Chopper Barbecue Sauce
-with Onions
1/4 c Green Onions, chopped fine
Mix all ingredients together until well blended. Refrigerate and serve with
tortilla chips.
SHARED BY:Jim Bodle 9/92
MMMMM
MMMMM----- Recipe via Meal-Master (tm) v7.07
Title: Provolone-Ham Celery Stuffing
Categories: Appetizers, Cheese, Pork
Servings: 15
*Ingredients:*
1 c Provolone cheese, grated or
-shredded
2 tb Butter, softened
1/4 c Ham, minced
Worcestershire sauce, dash
*Directions:*
Blend all ingredients and pile lightly in celery. Makes enough to fill 15
to 20 cut sections of celery.
From: A Salute to Cheese, by Betty Wason, Hawthorn Books, Inc., 1966.
Shared by: June Hoffman, 7/93
MMMMM
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Title: Quacker Jacks - Gloria Pitzer
Categories: Appetizers
Servings: 6
1 c Peanuts
1/2 lb Butter
5 c Popped Corn,
2 c Brown Sugar
1/2 c Light Corn Syrup,
1/2 ts Baking Soda.
Mix nuts with corn. Melt butter and sugar and syrup. When melted add
baking powder then pour over corn and mix.
From: Donahue Show with Gloria Pitzer Posted by: Norma Conklin (VXBD11A) -
Prodigy Reposted by: Debbie Carlson - Cooking Echo
MMMMM
MMMMM----- Recipe via Meal-Master (tm) v7.07
Title: Quiche Nicoise
Categories: Appetizers, Eggs
Servings: 6
1/4 c Onion
2 tb Olive oil
2 lb Tomatoes
- peeled, seeded and diced
2 Garlic cloves; minced
Herbes de Provence:
- (Equal parts
- marjoram, oregano, thyme)
3 Eggs
8 Anchovy filets, minced
3 tb Olive oil
3 tb Tomato paste
3 tb Minced parsley
1 ts Paprika
1 pn Cayenne pepper
Prepared tart shell
Nicoise olives, pitted
Grated Parmesan cheese
Olive oil
SAUTE ONION IN OLIVE OIL until softened. Add garlic and saute another 2
minutes. Add tomatoes, 1/2 teaspoon herbes de Provence. Cover and simmer 10
minutes. Uncover and simmer 10 minutes more. Remove from heat and add the
eggs beaten with anchovies, oil, tomato paste, parsley, paprika and
cayenne. Pour into prepared shell and top with olives, grated cheese and
little oil.
PETER KUMP - PRODIGY GUEST CHEFS COOKBOOK
MMMMM
MMMMM----- Recipe via Meal-Master (tm) v7.07
Title: Quick Bacon Spinach Dip
Categories: Appetizers, Dips
Servings: 6
10 oz Frozen Chopped Spinach *
1/2 c Imitation Bacon Bits OR
1/2 c Crisp Bacon, Crumbled **
1 c Mayonnaise
2 1/4 ts Fresh Dill, Chopped, OR
3/4 ts Dried Dill, Crushed
1/2 ts Garlic Powder
1/8 ts Cayenne Pepper
* Thaw and drain one 10-oz package of frozen, chopped Spinach ** 6 or 7
slices of bacon cooked until very crisp should give you this.
~-------------------------------------------------------------------------
Squeeze as much water as possible from the spinach. Mix the bacon and
spinach and add the other ingredients, blending well. Cover and chill.
Makes about 2 3/4 cups of dip. SUGGESTED DIPPERS: Apples, Fennel, Zucchini,
Monterey Jack or Cheddar Cheese Sticks, Toast Triangles, Pears
MMMMM
MMMMM----- Recipe via Meal-Master (tm) v7.07
Title: Quick Beef Sausage - Nella
Categories: Appetizers, Ground beef
Servings: 4
4 lb Lean Ground Beef
1/4 c Morton Tender Quick Salt
2 ts Pepper
2 ts Liquid Smooke
1 ts Garlic Powder
In a large bowl combine ground beef and quick salt. Mix and leave
overnight in the refrigerator. Next day add pepper, liquid smoke and
garlic powder. Mix well, divide into 3 rolls. Bake at 225°F for 4 hours
on broiler pan on lower rack in oven. Wrap in paper towels to absorb
grease. Refrigerate or freeze.
MMMMM
MMMMM----- Recipe via Meal-Master (tm) v7.07
Title: Quick Pate with Onion-Fruit Marmalade
Categories: Appetizers
Servings: 8
1/2 lb Liver sausage
2 tb Onion, green, finely chopped
2 tb Parsley, minced
2 tb Walnuts or pine nuts,
Coarsely chopped
4 ts Brandy
4 ts Worcestershire sauce
1/2 ts Thyme leaves, dried
1/4 ts Pepper, freshly ground
1/4 ts Nutmeg, ground
24 Bread, French, thin slices,
Toasted
Parsley, minced
MMMMM----------------------ONION-FRUIT MARMALADE---------------------------
1 1/2 ts Oil, olive
3 tb Onion, finely chopped
1/4 c Apricots, dried, chopped
1/4 c Orange juice, fresh
2 tb Raisins, chopped
2 tb Sherry, sweet
2 ts Lemon juice, fresh
1 ts Lemon rind, grated
1 ts Orange rind, grated
1/3 c Preserves, blackberry or
Other berry
Salt
Pepper
In bowl, combine liverwurst, green onion, parsley, walnuts, brandy,
Worcestershire sauce, thyme, pepper and nutmeg. Refrigerate at least 1
hour.
In small skillet, heat oil over medium heat; quickly saute onion. Cover,
reduce heat to low and cook onion for 10 minutes. (It shouldn't brown).
Meanwhile, in small saucepan, combine apricots, orange juice, raisins,
sherry, lemon juice, lemon rind and orange rind. Cover and simmer 15
minutes over medium-low heat. Remove from heat; add onion, blackberry
preserves and pepper. Cool.
Spread about 1 tablespoon pate on each toasted bread slice. Top each with
heaping teaspoon marmalade. Garnish with minced parsley.
MMMMM
MMMMM----- Recipe via Meal-Master (tm) v7.07
Title: Raclette/style Cheese
Categories: Cheese, Appetizers
Servings: 6
1 1/2 c Shredded process Gruyere or
-process Swiss cheese (6
-oz.)*
1 c Shredded Gouda Cheese (4
-oz.)
1 tb Snipped fresh basil or
-oregano (or 1 tsp. dried
-basil or
Oregano, crushed)
2 ts Dijon-style mustard
1 ts White wine
Worcestershire sauce
Tabasco sauce to taste
Pimiento slices (optional)
Fresh thyme, rosemary,
-and/or savory sprigs (opt)
Blanched cauliflower and/or
-broccoli flowerets, boiled
Halved tiny new potatoes
Pita bread wedges**
In a small mixer bowl or food processor bowl combine cheeses; let stand to
soften. Add basil or oregano, mustard, Worcestershire sauce, and hot
pepper sauce; beat with an electric mixer on low speed, or cover and
process till well combined. (Mixture will be crumbly). Form into a ball.
Shape into a 4-1/2 inch round about 1 inch high. Wrap in clear plastic
wrap; chill several hours or overnight.
Unwrap cheese round; place in a 6 inch cast-iron skillet or heavy pan. Cut
into 6 wedges; separate wedges slightly. Place skillet or pan on the rack
of a smoker or grill over slow coals. Cover and smoke for 5 to 7 minutes
or til softened and heated through, checking often to make sure the cheese
doesn't overmelt. (The cheese shouldn't loose it's shape or start to run.)
Top each wedge with a pimiento slice and herb sprig, if desired. Serve with
warm vegetables and bread. Makes 6 appetizers.
*It is important to use process cheese. Process cheese melts smoothly,
giving an acceptable texture.
**If you like, blanch or boil the vegetables ahead of time, cover and
chill. Wrap in foil and reheat on grill while the cheese smokes.
From: 1990 Best-Recipes Yearbook--Better Homes and Gardens Shared By: Pat
Stockett
MMMMM
MMMMM----- Recipe via Meal-Master (tm) v7.07
Title: Raisin Cream Cheese Spread
Categories: Cheese, Appetizers
Servings: 4
8 oz Cream Cheese, Room Temp.
1/3 c Raisins Or Currants
1/2 ts Ginger
1/4 ts Salt
2 tb Chutney, Chopped
4 tb Sherry, Medium Dry
Beat the cream cheese until smooth, then work in the raisins or currants,
ginger, salt and chutney. Add the sherry, a T at a time, until the mixture
is of spreading consistency.
MMMMM
MMMMM----- Recipe via Meal-Master (tm) v7.07
Title: Randy Red Salsa Dip
Categories: Appetizers, Dips, Condiments
Servings: 4
2 c Fresh Tomatoes, Diced
1/4 c Onion, Coarsely Chopped
1 1/2 ts Garlic, Minced
1/8 ts Salt
1/4 ts Oregano, Dried
3/4 ts Lime Juice
1 tb Jalapeno Pepper, Coarse Chop
1 tb Fresh Cilantro, Chopped
Mix the tomatoes and onion, blending well. Add all the other ingredients,
blending well. Let stand for 1 hour before serving for the flavors to
meld. May be served at room temperature or chilled. Makes about 2 1/4
cups. SUGGESTED DIPPERS: Potato skins, Thick Green Bell Pepper Wedges,
Oysters, Mushroom Caps
MMMMM
MMMMM----- Recipe via Meal-Master (tm) v7.07
Title: Ravioli Filled W/pumpkin
Categories: Appetizers
Servings: 6
2 c All purpose flour
1 c Semolina flour
1/2 ts Salt
4 Room temperature egg
2 tb Olive oil
2 tb Warm water
10 oz Solid pack pumpkin
1/2 c Freshly grated Parmesan
-cheese
6 Single amaretto
2 Egg
1/2 ts Salt
1/4 ts Freshly ground white pepper
1/4 ts Fresh grated nutmeg
2 tb Olive oil
3/4 c Clarified unsalted butter
For pasta: Combine flours and 1/2 teaspoon salt in processor. Add 4 eggs, 2
tablespoons olive oil and water and blend until dough comes together, about
20 seconds. Turn dough out onto lightly floured surface and knead until
smooth, about 3 minutes. Wrap in plastic. Let stand 15 minutes.
For filling: Blend next 7 ingredients in processor. Set mixture aside.
To assemble: Cut dough into 6 pieces. Flatten 1 piece of dough (keep
remainder covered to prevent drying), then fold into thirds. Turn pasta
machine to widest setting and run dough through. Repeat until dough is
smooth and velvety, folding before each run and dusting with flour if
sticky. Adjust pasta machine to next narrower setting. Run dough through
without folding. Repeat, narrowing rollers after each run until pasta is
about 1/16 inch thick, dusting with flour if sticky. Repeat with another
piece of dough. Lay 1 dough sheet on lightly floured surface. Mound level
teaspoons of filling at 2-inch intervals, leaving 1/2-inch border along
edges. Brush dough between filling and along edges with water. Top with
second sheet, pressing around filling to seal. Trim around filling using
pastry cutter to create ravioli. Arrange ravioli on lightly floured waxed
paper. Repeat with remaining dough. Let ravioli dry until leathery around
edges. (Can be prepared 1 day ahead and refrigerated.)
Stir 2 tablespoons olive oil into large pot of boiling salted water. Add
ravioli (in batches if necessary) and cook until just tender but firm to
bite, about 8 minutes. Drain well. Transfer to bowl. Add butter and toss
well. Divide among 8 plates. Sprinkle each with freshly grated Parmesan
cheese if desired. Top with freshly ground pepper.
MMMMM
MMMMM----- Recipe via Meal-Master (tm) v7.07
Title: Raw Mushroom Dip
Categories: Appetizers, Dips, Cheese
Servings: 8
6 oz Cream Cheese
1 tb Minced Onion
1 c Fresh Mushrooms, Fine Chop
1/2 ts Salt
MSG (Optional)
Minced Parsley
Whip cream cheese and onion until light and fluffy. Stir in mushrooms, salt
and MSG. Sprinkle with parsley. Serve as a dip for crisp crackers or use as
a spread for tiny open faced sandwiches, garnished with parsley.
MMMMM
MMMMM----- Recipe via Meal-Master (tm) v7.07
Title: Raw Mushroom Appetizers
Categories: Appetizers, Cheese, Pork, Syd's book
Servings: 8
2 lb Very Fresh Mushrooms
8 oz Softened Cream Cheese
4 1/2 oz Can Deviled Ham
2 tb Chopped Stuffed Olives
Onion Salt
Garlic Salt
Dry Mustard
Pepper
Pimento
Rinse mushrooms well. Remove the stems. Mix the cream cheese, deviled
ham, chopped olives and the seasonings. Spoon or pipe the cheese mixture
into the mushroom caps. Garnish with pimento. Place on platter, wrap and
refrigerate until serving time. These may be made a day in advance. From:
Syd's Cookbook.
MMMMM
MMMMM----- Recipe via Meal-Master (tm) v7.07
Title: Red Bean Paste Cakes
Categories: Appetizers
Servings: 6
2 c Or 1 1/2 lbs. of red bean
-paste
24 'skins'
Oil
directions: divide paste into 24 potions. roll into balls. place bean paste
ball in center of thin 'skin' circle. pull dough up around paste. roll into
ball. flatten with hand and then use rolling pin to make a three inch
shape. Let stand for 10 minutes. Deepfry in low heat for six minutes.
then fry on high heat for one more minute or til golden.
MMMMM
MMMMM----- Recipe via Meal-Master (tm) v7.07
Title: Red Bell Pepper and Cheddar Cheese Spread
Categories: Spreads, Appetizers
Servings: 1
1/2 sm Onion, Quartered
3 lg Cloves Garlic, Peeled
2 ts Olive Oil
2 Red Bell Peppers
1 1/2 c Tillamook Cheddar Cheese, Or
Other Sharp Cheddar,
Grated And Packed To Measure
ds Cayenne Pepper
2 tb Chives, Fresh, Chopped
Preheat oven to 375°F. Place onion and garlic in small baking dish.
Drizzle with oil. Bake until soft, stirring occasionally, about 50
minutes. Cool. Meanwhile, char peppers over gas flame or under broiler
until blackened on all sides. Cool 10 minutes. Peel and seed peppers; pat
dry. Place all ingredients except chives in processor. Puree until almost
smooth. Transfer to bowl. Stir in chives. Season with salt and pepper.
Cover and refrigerate at least 2 hours. (Can be prepared 1 day ahead.)
Makes about 1-1/2 cups. Excellent with crackers, on crusty country bread or
served with a dip with crudites. Recipe from Bon Appetit, March, 1993.
Source: Bon Appetit - March, 1993
MMMMM
MMMMM----- Recipe via Meal-Master (tm) v7.07
Title: Red Cheese Ball
Categories: Appetizers
Servings: 3
1/2 lb Chedder cheese, finely
-grated
3 oz Package cream cheese,
-softened
3 tb Sherry
1/4 c Coarsely chopped, pitted
-ripe olives
1/2 ts Worcestersire sauce
1 ds Onion salt
1 ds Garlic salt
1 ds Celery salt
1/2 c Coarsely snipped dried beef
Several days ahead or day before serving, mix in a large bowl with mixer at
medium speed the chedder cheese, cream cheese, sherry, ripe olives,
Worcestershire sauce, onion salt, garlic salt and celery salt. Now shape
mixture into a ball, wrap in foil, then refirgerate until needed.
About 30 minutes before serving, remove foil from cheese ball. Reshape into
ball with hands, then roll it in the dried beef until it is thoroughly
coated. Makes about a 3-inch ball.
MMMMM
MMMMM----- Recipe via Meal-Master (tm) v7.07
Title: Red Devil Eggs
Categories: Eggs, Appetizers
Servings: 6
6 Eggs, hard cooked
2 tb Mayonaisse
1 ts Grated onion
1 ts Mustard
1/2 ts Worcestshire sauce
1 1/2 oz Deviled ham
Salt and pepper to taste
Cut hard cooked eggs in half - removing yolks to bowl - mix remaining
ingredients with yolks and pile lightly into reserved halves. Dust lightly
with paprika before serving.
MMMMM
MMMMM----- Recipe via Meal-Master (tm) v7.07
Title: Red Sockeye Salmon Special
Categories: Appetizers, Dips, Seafood
Servings: 4
3/4 c Fresh Salmon, Flaked, OR
8 oz Salmon, Canned, Well Drained
1/2 ts White Onion, Finely Diced
1 1/2 ts Fresh Dill, Chopped, OR
1/2 ts Dried Dill, Crushed
1/2 c Mayonnaise
1/4 c Whipping Cream
1 tb Lemon Juice
Remove any remaining skin and bones from the salmon (even the canned salmon
may have some). Mix the flaked salmon (canned or fresh) with the lemon
juice, onion, and dill. Blend in the mayonnaise and whipping cream. Cover
and chill. Makes about 1 1/2 cups of dip. SUGGESTED DIPPERS: Broccoli,
Cauliflower, Cucumber, Black Bread, Potato Skins.
MMMMM
MMMMM----- Recipe via Meal-Master (tm) v7.07
Title: Refried Bean Dip
Categories: Dips, Beans
Servings: 8
1 cn Refried Beans
3 ds Tabasco Sauce
3 tb Sour Cream
1/2 ts Chili Powder
2 tb Chopped Onion
Salt And Pepper To Taste
Combine all ingredients and serve with tortilla chips.
MMMMM
MMMMM----- Recipe via Meal-Master (tm) v7.07
Title: Rice Stuffed Artichokes
Categories: Appetizers, Microwave
Servings: 2
2 md Artichokes
2 ts Lemon Juice
1/4 c Water
1/2 c Shredded Carrot
1/4 c Sliced Green Onion
2 tb Butter Or Margarine
1/4 ts Dried Sage, Crushed
1 c Cooked Rice
1/2 c Chicken Broth
1 ts Lemon Juice
3/4 ts Cornstarch
ds White Pepper
1 lg Beaten Egg Yolk
Cut off stems and loose outer leaves from artichoke. Cut of 1-inch from
tops. Snip off sharp leaf tips. Brush cut edges with 2 t lemon juice.
Place artichokes and water in a casserole. Cover with vented clear plastic
wrap. Micro-cook, covered, on 100% power for 7 to 9 minutes or just till
tender, rotating casserole a half-turn after 4 minutes. Let stand, covered,
while preparing stuffing. For stuffing, in a small nonmetal bowl stir
together carrot, onion, butter or margarine, and sage. Micro-cook, covered,
on 100% power for 2 1/2 to 3 1/2 minutes or till vegetables are tender,
stirring once. Stir together vegetable mixture and rice. Drain artichokes.
Remove the center leaves and chokes from artichokes. Spread artichoke
leaves slightly. Spoon rice stuffing into the center of each artichoke and
behind each large leaf. Return artichokes to casserole. Cover with vented
clear plastic warp. Micro-cook, covered, on 100% power for 2 to 3 minutes
or till stuffing is hot and bases of artichokes are fork-tender, rotating
the casserole a half-turn every minute. Let stand, covered, while
preparing sauce. For sauce, in a 2-cup measure stir together chicken
broth, 1 t lemon juice, cornstarch, and pepper. Micro-cook, uncovered, on
100% power for 2 to 3 minutes or till thickened and bubbly, stirring every
30 seconds. Stir HALF the hot mixture into the egg yolk. Return all to the
2-cup measure. Micro-cook, uncovered, on 100% power for 30 seconds.
Transfer stuffed artichokes to a warm serving platter. Pour sauce around
the artichokes.
MMMMM
MMMMM----- Recipe via Meal-Master (tm) v7.07
Title: Rice Stuffed Mushrooms
Categories: Appetizers
Servings: 12
24 lg Fresh Mushrooms
1 tb Chili Sauce
3 tb Minced Onion
1 tb Lemon Juice
1 tb Butter or Margarine
1 ts Salt
1 c Cooked Extra Long Grain Rice
1/4 ts Ground Black Pepper
1/2 c Finely Chopped Nut Meats
1/4 c Melted Butter
Remove stems, wash and dry mushrooms. In small skillet, cook onion in
butter until tender, but not brown. Add remaining ingredients except for
melted butter. Press rice mixture into each mushroom cavity. Place mushroom
caps on rack in broiler. Drizzle with melted butter and broil until golden
brown. Makes 24 mushrooms (2 per person).
MMMMM
MMMMM----- Recipe via Meal-Master (tm) v7.07
Title: Rip & Dip
Categories: Dips, Microwave
Servings: 6
1 Bread; round, hollowed out,
2 pk Spinach; frozen, chopped
2 pk Cream cheese - 8 oz
1/3 c Water chestnuts, chopped
3 tb Milk
1 ts Lemon juice
1/4 ts Nutmeg; ground
1/8 ts Cayenne; ground
Servings: 6
Cut 2" slice off top of round bread loaf. Remove centre portion, leaving at
least 2" of bread on the bottom and 1" on the sides. Cut remaining bread
into cubes.
Unwrap spinach; place on plate. Microwave on High 5-8 minutes or till
defrosted. Drain spinach, pressing to remove excess moisture. In medium
bowl, microwave the cream cheese at 50% (medium) or till softened. Mix in
the spinach and remaining ingredients. Spoon spinach mixture into hollowed
out bread loaf. Serve dip with reserved bread cubes, carrot and celery
sticks.
Variation: can add following ingredients Parmesan cheese, cooked crumbled
bacon, sliced almonds, chopped hard boiled eggs, shredded carrot or pine
nuts.
MMMMM
MMMMM----- Recipe via Meal-Master (tm) v7.07
Title: Roasted Garlic
Categories: Appetizers
Servings: 1
Whole Heads Of Garlic
Toasted Rounds French Bread
Softened Sweet Butter
Preheat oven to 375°F. Remove the papery outer covering of whole garlic
head, but do not seperate the cloves or peel them. Place as many whole
heads of garlic on a large square of heavy-duty aluminum foil as there are
people to be served. Fold up foil so that the cloves are completely
wrapped. Bake in the preheated oven for 1 hour 15 minutes. Serve each diner
a head of garlic and some bread and butter. Separate cloves. Hold a clove
over a piece of buttered bread and squeeze. The garlic puree will pop out,
like toothpaste from a tube. Spread and eat. GARLIC PUREE: To make a batch
of Garlic Puree for later use, let roasted heads of garlic cool, unwarapped
for at least 5 minutes. Gently separate the cloves and squeeze each one
over a fine meshed sieve, so that the softened garlic pops into the sieve.
With wooden spatula or wooden spoon, rub garlic through the sieve into a
small container or bowl. Cover tightly with plastic wrap and refrigerate
the puree if needed. QUICK PUREE: If you are in a hurry, you may skip the
refinement of the sieve. Simply squeeze the cloves, one by one, over a
bowl. When they have all been squeezed, use a rubber spatula to push the
puree into a neat mound cover tightly with plastic wrap, and refrigerate
until needed. It will keep for months. To keep indefinitely, cover with a
film of olive oil.
MMMMM
MMMMM----- Recipe via Meal-Master (tm) v7.07
Title: Roasted Red and Green Pepper Dip
Categories: Appetizers, Dips
Servings: 6
1 Red Bell Pepper
1 Green Bell Pepper
1 1/2 c Mayonnaise
1/2 c Sour Cream
1 ts Dried Parsley, Crushed
MMMMM----------------------------GARNISHES---------------------------------
Fresh Parsley, Chopped, OR
Dried Parsley, Crushed
Paprika
2 tb Lemon Juice
1 tb Fresh Parsley, Chopped
Slice the peppers in half, vertically, and remove the seeds. Char under
the broiler on both sides (about 5 minutes per side). Remove and cool.
Peel and dice the peppers and set aside. Blend the mayonnaise and sour
cream until smooth. Mix in the lemon juice and parsley then blend in the
peppers. Cover and chill. Garnish with additional parsley and sprinkle
with paprika, if desired. Makes about 3 cups of dip. SUGGESTED DIPPERS:
Deli Meats, Elephant Garlic Chips, Baby Corn, String Beans, Carrots, Bread
Sticks.
MMMMM
MMMMM----- Recipe via Meal-Master (tm) v7.07
Title: Roasted Red Pepper Cheese Toasts
Categories: Appetizers
Servings: 4
4 Whole-grain bread slices
1/3 c Mozzarella cheese,shredded
1 ts Olive oil
1/2 ts Balsamic vinegar
1/4 ts Dried basil,crumbled
1/4 ts Dried oregano,crumbled
3 1/2 oz Roasted red peppers,sliced
1 tb Parmesan cheese,grated
1. Place bread on small baking sheet. Combine cheese, oil, vinegar, basil
and oregano. Spoon onto bread. Top with red pepper; sprinkle with
Parmesan.
2. Bake in preheated 500'F. oven 5-8 minutes until cheese is melted.
MMMMM
MMMMM----- Recipe via Meal-Master (tm) v7.07
Title: Roquefort Mousse
Categories: Appetizers
Servings: 6
Jim Vorheis
1/2 lb Roquefort cheese
4 tb Butter
4 oz Cream cheese
1 Egg, separated
1 tb Unflavored gelatin
1/2 ts Dijon mustard
1/2 c Whipping cream
Have cheese and butter at room temperature. Whip cream and set aside. Beat
egg white until stiff and set aside. In a large bowl beat egg yolk. Add
Roquefort and beat until smooth. Add cream cheese and butter and beat
until smooth. Dissolve gelatin in cold water, then place dish of gelatin
in hot water and stir until gelatin is dissolved. Add gelatin and mustard
to cheese mixture. Fold in egg white, then fold in whipped cream. Pour into
greased mold. Chill. Serve with crackers or fruit.
Colorado Cache Cookbook (1978) From the collection of Jim Vorheis
MMMMM
MMMMM----- Recipe via Meal-Master (tm) v7.07
Title: Roquefort Cheesecake (Bon Appetit/july 1983)
Categories: Cheese, Entertain, Appetizers
Servings: 12
1 1/2 tb Butter (for pan)
1/2 c Breadcrumbs, toasted
1/4 c Freshly grated Parmesan
1/2 lb Sliced bacon
1 Medium onion, minced
1 3/4 lb Cream cheese, room temp.
1/2 lb Roquefort cheese
4 Eggs
1/3 c Whipping cream
1/2 ts Salt
2 To 3 drops hot pepper sauce
Preheat oven to 325. Butter 9" springform pan. Mix breadcrumbs and
Parmesan. Sprinkle mixture in pan, turning to coat. Refrigerate. Fry bacon
in heavy medium skillet until crisp. Remove from pan using tongs and drain
on paper towel. Pour off all but about 1 T bacon fat form skillet. Add
onion. Cover and cook over low heat until translucent, stirring
occasionally, about 10 minutes. Crumble bacon. Mix cream cheese and
Roquefort in blender or processor until smooth. Add eggs, cream, salt and
pepper sauce and process until smooth. Blend in bacon and onion; filling
should retain some texture. Pour into prepared pan. Set pan in roasting
pan. Add enough hot water to come halfway up sides of springofrm. Bake 1
hour and 20 minutes. Turn oven off and cool cheesecake about 1 hour with
door ajar. Transfer to rack. Cool to room temp. before removing from pan
and serving.
MMMMM
MMMMM----- Recipe via Meal-Master (tm) v7.07
Title: Roquefort & Cream Cheese Chicken Spread
Categories: Appetizers
Servings: 1
1 1/4 oz Roquefort cheese
3 oz Cream cheese
1/4 c Sour cream
1 ds Cayenne
1/4 ts Salt
3 ds Tabasco
3 1/2 oz Finely chopped cooked
-chicken
Mix the cheese, sour cream, and seasonings together until thoroughly
blended. Add the finely chopped chicken. Serve on crackers. Makes 1 cup.
MMMMM
MMMMM----- Recipe via Meal-Master (tm) v7.07
Title: Royal Camembert Mousse
Categories: Appetizers
Servings: 6
Jim Vorheis
1/4 c Cold water
1 tb Unflavored gelatin
2 1/2 oz Camembert cheese
3 3/4 oz Roquefort cheese
1 ts Worcestershire sauce
1 Egg separated
1/2 c Whipping cream, whipped
Parsley for garnish
Soften gelatin in water. Set cup in hot water until dissolved. Blend
cheeses together until smooth. Beat in Worcestershire, egg yolk and then
gelatin. Beat egg white until stiff. Fold with cream into cheese mixture.
Pour into 2 or 3 cup mold. Refrigerate overnight. Unmold and garnish with
parsley
Colorado Cache Cookbook (1978) From the collection of Jim Vorheis
MMMMM
MMMMM----- Recipe via Meal-Master (tm) v7.07
Title: Rum Tum Tiddy
Categories: Appetizers, Cheese
Servings: 6
1 tb Butter/margerine
1/4 c Finely chopped onion
1/4 c Chopped green pepper
1 cn Condensed tomato soup
3/4 c Milk
3 c (3/4 lb) cheddar
-cheese--shredded
1/2 ts Worcestershire sauce
1 Egg--slightly beaten
1/4 c Dry sherry
Toast or crackers
Melt butter in a saucepan over moderatelt low heat (about 225 F.); add
onion and green pepper and cook till tender; remove from heat. Mix in
tomato soup, milk, cheese and Worcestershire sauce. Cook, stirring
constantly, till cheese is melted. Remove from heat. Blend 1/2 cup of
cheese sauce into beaten egg in a bowl. Pour egg mixture back into the
remainder of the cheese sauce in the saucepan and heat over moderately low
heat. Stir in sherry and spoon over toast or crackers.
MMMMM
MMMMM----- Recipe via Meal-Master (tm) v7.07
Title: Rumaki Hors D'oeuvres
Categories: Appetizers, Pork, Seafood, Entertain
Servings: 24
8 Sliced Side Bacon
8 Water Chestnuts
8 Chunks Of Pineapple
8 Bay Scallops
24 Toothpicks
2 tb Vegetable Oil
4 tb Bottled Teriyaki Sauce
2 tb Liquid Honey
Cut bacon slices into thirds. Wrap each water chestnut, pineapple chunk
and scallop with a piece of bacon and secure with a toothpick. In a frying
pan, heat vegetable oil and saute bacon wrapped morsels over medium heat
until bacon is crisp. Drain fat from pan. Add teriyaki sauce and honey,
mix well and continue cooking over medium high heat until sauce thickens
slightly and bacon wrapped morsels are glazed with the sweet sauce. Makes
24 hors d'oeuvres.
MMMMM
MMMMM----- Recipe via Meal-Master (tm) v7.07
Title: Rumaki Hors D'oeuvres Restaurant
Categories: Seafood, Appetizers
Servings: 24
8 Sliced side bacon
8 Chunks of pineapple
24 Toothpicks
4 tb Bottled teriyaki sauce
8 Water chestnuts
8 Bay scallops
2 tb Vegetable oil
2 tb Liquid honey
Cut bacon slices into thirds. Wrap each water chestnut, pineapple chunk
and scallop with a piece of bacon and secure with a toothpick. In a frying
pan, heat vegetable oil and saute bacon wrapped morsels over medium heat
until bacon is crisp. Drain fat from pan. Add teriyaki sauce and honey,
mix well and continue cooking over medium high heat until sauce thickens
slightly and bacon wrapped morsels are glazed with the sweet sauce. Makes
24 hors d'oeuvres.
MMMMM
MMMMM----- Recipe via Meal-Master (tm) v7.07
Title: Rumaki #1
Categories: Appetizers, Chicken
Servings: 12
1 lb Chicken Livers
8 oz Water Chestnuts, Drained
12 Bacon Strips
1/4 c Soy Sauce
1/2 ts Ginger, Powdered
1/2 ts Chinese 5-Spice Powder, OR
1/2 ts Curry Powder
Cut the chicken livers in half or into large chunks. Cut the largest
chestnuts in half. Cut the bacon strips in half, crosswise. Wrap a piece
of bacon around pieces of liver and chestnuts, securing the ends with a
toothpick. Place in a shallow pie plate as you make them. Combine the soy
sauce with spices and pour over the rumaki; refrigerate about 1/2 hour
before serving. Preheat the grill or broiler and broil the rumaki until the
bacon is crisp, about 20 minutes, turning to brown on all sides. Serve hot.
MMMMM
MMMMM----- Recipe via Meal-Master (tm) v7.07
Title: Rumaki #2
Categories: Appetizers, Poultry
Servings: 16
MMMMM---------------------------INGREDIENTS--------------------------------
3 tb Soy sauce
1 tb Dry sherry; optional
1 ts Sugar
1/8 ts Ginger; ground
4 Chicken livers (about 1/4lb)
-cut into 1" pieces
8 Water chestnuts; cut in half
2 Scallions; green part only
-cut int 2" lengths
8 sl Bacon; cut in half
1. In a small bowl, mix together soy sauce, sherry, sugar, and ginger. Add
chicken livers and marinate, tossing occasionally, for at least 15 minutes
at room temperater, or up to 4 hours in the refrigerator.
2. Remove livers from marinade, and drain. Press a piece of liver around
a piece of water chestnut. Wrap with a piece of scallion and bacon and
secure with a wooden toothpick.
3. Preheat the boiler. Broil the rumaki about 5 minutes from the heat,
turning once, until bacon is crisp, 10 to 15 minutes.
From: 365 Ways to Cook Chicken
MMMMM
MMMMM----- Recipe via Meal-Master (tm) v7.07
Title: Salmon Balls
Categories: Seafood, Appetizers
Servings: 1
14 oz Salmon, drained and flaked
1/2 ts Liquid BBQ Sauce
8 oz Cream Cheese
1 tb Onion, grated
1 tb Lemon Juice
2 ts Horseradish
1/4 ts Salt
1 c Walnuts or Pecans, chopped
1/4 c Fresh Parsley, chopped
Combine all except nuts and parsley. Shape into a log and roll in the nut
mixture. Serve with crackers.
Source: "The Yankee Kitchen" 03-30-93 (#4) [Evelyn]
MMMMM
MMMMM----- Recipe via Meal-Master (tm) v7.07
Title: Salmon Ball
Categories: Appetizers
Servings: 1
2 c Salmon (drained)
1 pk Cream cheese (8 oz.)
1 tb Chopped onion
1/2 ts Salt
1 tb Lemon juice
1 ts Horseradish mustard
Mix together and form into ball on wax paper. Chill in refrigerator for 4
hours. Crush 1/2 cup of pecans and 3 tablespoons of parsley flakes. Roll
ball in mixture.
MMMMM
MMMMM----- Recipe via Meal-Master (tm) v7.07
Title: Salmon Cheese Ball
Categories: Appetizers, Seafood, Cheese
Servings: 6
4 c Smoked salmon
8 oz Package cream cheese
1 c Sour cream
1 ts Salt
1 ts Pepper
1 pn Tarragon
1/4 c Chopped onion
1 tb Lemon juice
Salmon Cheese Ball xxxxxx xxxxxx xxxx
Finely flake smoked salmon. Blend together with remaining ingredients.
Shape into ball.
Roll in chopped nuts or parsley if desired. Serve with crackers.
This salmon ball freezes beautifully.
MMMMM
MMMMM----- Recipe via Meal-Master (tm) v7.07
Title: Salmon Dip
Categories: Dips, Appetizers, Seafood, Cheese
Servings: 4
1 cn Red Sockeye Salmon
1 1/2 tb Onion (Chopped)
6 oz Cream Cheese
1/2 Juice From A Lime
Mix all ingredients thoroughly; let set in refrigerator 3 hours before
serving.
MMMMM
MMMMM----- Recipe via Meal-Master (tm) v7.07
Title: Salmon Dip, Ball
Categories: Dips, Appetizers, Seafood
Servings: 6
3 Hard-boiled eggs, mashed
1 c Smoked salmon, flaked
1 ts Vinegar
2 tb Mayonnaise
3 tb Pimiento, chopped
From: Al Martin
salt and pepper to taste
Mix all ingredients until well blended and chill. Serve with your favorite
fresh vegetables, chips or crackers.
Salmon Cheese Ball
4 cups smoked salmon 1 8 oz. package cream cheese 1 cup sour cream 1 t.
salt 1 t. pepper 1 pinch tarragon 1/4 cup chopped onion 1 T. lemon juice
Finely flake smoked salmon. Blend together with remaining ingredients.
Shape into ball.
Roll in chopped nuts or parsley if desired. Serve with crackers.
This salmon ball freezes beautifully.
MMMMM
MMMMM----- Recipe via Meal-Master (tm) v7.07
Title: Salmon Log - Tom Adams
Categories: Appetizers
Servings: 1
16 oz Can salmon (drained)
8 oz Pkg cream cheese
1 tb Lemon juice
2 ts Grated onion
1 ts Horseradish
1/4 ts Salt
1/4 ts Liquid smoke
1/2 c Pecans
3 tb Snipped parsley
Mix together all except pecans and parsley a day ahead. Refrigerate
covered. When firm, form 2 logs and roll in chopped pecans. Sprinkle with
parsley and refrigerate. Serve with crackers.
MMMMM
MMMMM----- Recipe via Meal-Master (tm) v7.07
Title: Salmon Pate #1
Categories: Seafood, Appetizers
Servings: 4
8 oz Cream Cheese
1 ts Horseradish
1 tb Lemon Juice
1 c Cooked Salmon
2 ts Minced Onion
2 tb Chopped Fresh Parsley
1/4 ts Liquid Smoke *
* omit if smoked salmon is used.
~-------------------------------------------------------------------------
Blend all ingredients in mixing bowl. Transfer to serving bowl. Cover,
chill until needed. Garnish with parsley sprigs. Serve with party rye or
crackers. Makes 2 cups.
From: Care-Alot Cookbook United States Senate Slate Gordon - Washington
State
MMMMM
MMMMM----- Recipe via Meal-Master (tm) v7.07
Title: Salmon Pate #2
Categories: Appetizers, Seafood
Servings: 16
1 sl White bread
1 tb Unsalted butter
1/2 c Diced onion
1/2 c Dry white wine
4 Eggs
3 Egg whites
1/2 lb Whitefish
2 1/4 lb Salmon
1 ts Salt
1 ts Ground white pepper
1 ts Ground coriander
1/4 ts Ground nutmeg
1/2 c Whipping cream
PREHEAT OVEN TO 325F. Remove and discard the crust from the bread. Tear the
bread into pieces and set aside. Melt the butter in a skillet over medium
heat on the stove, add the onions and cook, stirring for 5 minutes or until
softened. Add the wine, bring to a boil and cook 1 minute. Add the bread
and cook, stirring 5 minutes. Scrape the mixture into a mixing bowl.
Roughly cut the whitefish and salmon into 1-inch pieces and add to the
bread in the mixing bowl. Add the salt, pepper, coriander and nutmeg and
mix. Place the mixture in a food processor and process until smooth. Or,
fit a meat grinder with a medium die and grind the fish mixture twice.
Transfer mixture to a mixing bowl and place bowl over a pan of ice water.
Add the eggs and the whites and mix well. Slowly add the cream. Pack the
mixture into a 9-by-5-by-3-inch glass, ceramic or metal loaf pan. Tap the
pan on a counter to firmly pack. Cover tightly with a double layer of
aluminum foil. Place loaf pan in a larger pan and fill with boiling water
until it rises halfway to the top of the loaf pan. Place in the oven for 1
hour. Remove pate from oven and its water bath. Place loaf pan on a baking
sheet. Cool for 1 hour. Refrigerate for at least 3 hours. To remove, run a
knife around edges of the pate. Dip loaf pan in hot water for a minute.
Turn out onto a plate. Serve with toast or crackers.
MICHAEL ROBERTS - PRODIGY GUEST CHEFS COOKBOOK
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MMMMM----- Recipe via Meal-Master (tm) v7.07
Title: Salmon Rollups
Categories: Appetizers, Seafood
Servings: 5
7 3/4 oz Salmon (Drained, Flaked)
1 Egg (Beaten)
1 ts Parsley (Dried)
1 ts Instant Minced Onions
1/2 ts Dill Weed
1 c Cresent Rolls
Cayenne Pepper
Mix salmon, egg, parsely, onion and dill weed and spread on rolls. Roll up
from wide end after spreading. Bake on cookie sheet at 350°F for 12 to 15
minutes. Serve with a cheese sauce topping.
MMMMM
MMMMM----- Recipe via Meal-Master (tm) v7.07
Title: Salmon with Leek Foudue
Categories: Appetizers, Seafood
Servings: 6
6 Leeks
1/2 lb Butter
1 c Light cream
Salt and pepper
2 Shallots
1/2 c White wine
1 c Vegetable bouillon
5 To 6 ea sprigs of saffron
1/2 Side of salmon (cut in 6 oz
-servings)
Chop leeks into medium size pieces and soak in cold water to eliminate
dirt. Drain them. Melt 4 tbs butter on medium heat and saute leeks for 2 or
3 minutes. When soft and transparent, add 1 cup light cream, salt and
pepper, and reduce until thickened. Set aside.
Chop shallots and saute them with 1 tsp butter. De glaze with white wine
and reduce to dry. Add vegetable bouillon, saffron and reduce by half.
Incorporate the remaining butter slowly, mixing with a whisk until sauce
thickens. Blend on high speed for 30 seconds. Set aside.
Saute the salmon, skin side down, on medium heat. When the skin is crisp,
remove from heat and place in preheated oven (400 degrees) for 5 minutes.
Remove from oven and allow to rest. Reheat leeks and the sauce and place 2
tbs of leeks in center of warm plate. Place salmon on top of leeks, skin
side up, and pour sauce around. Serves 6.
From Robert Henry's voted best Overall.
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MMMMM----- Recipe via Meal-Master (tm) v7.07
Title: Salsa Bandera
Categories: Appetizers, Condiments
Servings: 8
1 Onion Large Finely Chopped
1 Cucumber Finely Chopped
3 Tomatoes Finely Chopped
3 Radishes Finely Chopped
1 Bunch Green Onions(tops,to)
1/2 Bunch Cilantro (no stems)
1/4 c Vinegar
1/4 c Oil
1 Juice from squeezed Lemon
1 ds Salt
1 ds Pepper
Combine all ingredients. If desired, add 3 or 4 finely chopped jalapeno
peppers without seeds.
MMMMM
MMMMM----- Recipe via Meal-Master (tm) v7.07
Title: Salsa Con Queso Dip
Categories: Dips
Servings: 1
1 lb Velveeta Process Cheese
-Spread, cubed
1/2 c Pace Thick & Chunky Salsa
Combine ingredients in saucepan. Cook over low heat, stirring frequently,
just until sauce is smooth. Serve with corn chips, tortilla chips or
vegetable dippers. Makes about 2 cups.
MICROWAVE OVEN DIRECTIONS:
Combine ingredients in 1-quart microwave-safe bowl. Cook at HIGH 3-4
minutes or until cheese spread is melted, stirring after each 1-1/2
minutes.
MMMMM
MMMMM----- Recipe via Meal-Master (tm) v7.07
Title: Salsa De Linda
Categories: Appetizers, Condiments
Servings: 15
2 cn Whole Tomatoes (16oz) 2 lbs.
1 cn Green Chiles (small) chopped
1 pk Green Onions
1 Green Chile, Fresh
1 Jalapeno pepper,Fresh*
1 Tomato,Fresh
1 tb Vinegar
1 ts Sugar
Salt & Pepper, to taste
1 ts Garlic powder
1 ts Oregano
1 ts Cayenne pepper
1 ts Cumin
Tortilla Chips, crispy
Put 1 can of tomatoes in a blender. Pulse just enough to make a coarse
sauce; this is the base of the salsa. Empty blender container into a large
serving bowl. Coarsely chop the onions, tomatoes (canned and fresh), and
peppers and add to the bowl along with the canned chilies. Add remainder of
ingredients. Salt and pepper to taste. Stir to mix well. Serve as an
appetizer with corn chips or to spice up your favorite Mexican dish.
* For milder salsa, the jalapeno may be omitted.
MMMMM
MMMMM----- Recipe via Meal-Master (tm) v7.07
Title: Salsa Dip
Categories: Dips, Appetizers, Condiments
Servings: 4
4 Tomatoes, chopped
2 pk Green onions, chopped
1 c Black olives, chopped
1 c Green chilies, chopped
1 tb Olive oil
1 tb Vinegar
1 tb Garlic salt
Servings: 4
Mix; refrigerate at least 1 hour (better overnight). Serve with tortilla
chips.
MMMMM
MMMMM----- Recipe via Meal-Master (tm) v7.07
Title: Salsa Gruda (Fresh Tomato Salsa)
Categories: Condiments, Dips
Servings: 6
4 Med. Tomatoes, peeled,
-seeded and chopped
1/2 c Onions, finely chopped
1/2 c Celery, finely chopped
1/4 c Green Pepper, finely chopped
1/4 c Olive oil or vegetable oil
2 To 3 tbls. Green Chiles,
-(canned) finely chopped
2 tb Red Wine vinegar
1 ts Salt
1 ts Coriander seeds, crushed
1 ts Mustard seeds
1 ds Of Pepper
Combine all ingredients in a medium bowl; stir well. Cover and chill at
least 4 hours, stirring occasionally. Serve salsa with grilled chicken or
fish.
Yields: 3 1/2 cups
Originally From: Gloria Weston; Priest Lake Community Church; Nordman,
Idaho (1992 Hometown Collection "America's Best Recipes")
Just got this new book, will keep looking tho. BTW, Joann, do you or anyone
reading this, have any good Beer/Cheese Soup or Minestone Soup recipes.
Would appreciate any of them available. Thanks in advance. Charles
MMMMM
MMMMM----- Recipe via Meal-Master (tm) v7.07
Title: Samoosas - the Pastry
Categories: Appetizers
Servings: 48
MMMMM---------------------------PUR (PASTRY--------------------------------
750 ml Cake flour
1 pn Borrie (turmeric)
2 1/2 ml Salt
250 ml Cold water
5 ml White vinegar
75 ml Cooking oil for spreading
Preheat oven to 200 'C. Sift flour,borrie and salt into a mixing bowl.
Combine water and vinegar and mix with flour to a fairly stiff mixture,The
consistency of bread dough. Divide into 12 balls. Working with four balls
of dough at a time, roll each into a round the size of a large saucer (15
cm in diameter). Using your fingers, spread a little oil on each
round,covering it well so that it does not stick during cooking. Sprinkle
lightly with flour and place one round on top of the other, oily sides
together. You will now have two rounds, each made up of a double layer of
dough. oil and flour the tops in the same way as before. Sandwich these
together to form a single pile of four rounds. Each layer of which has been
oiled and dusted with flour. Repeat with remaining balls of dough.
Gently roll out piles of rounds on a lightly floured board to a 25 cm
diameter circle or oval. Turn the pastry from time to time. Place the
rolled out pastry on an ungreased baking sheet and bake for 2-3 minutes or
until the pastry has puffed up slightly. Remove from oven and cut into
strips 6 cm wide and 25-30 cm long. Then separate into thin layers before
the pastry cools down. Cover with a damp cloth to prevent the pastry from
drying out.
Now hopefully I don't confuse you on this next part! My diagram is supposed
to represent the strip of pastry 6 cm wide 25-30 cm long. Fold #1 corner
over # 2, Then fold the # 2 triangle over # 3 this will have created a
pocket where the filling goes into.
________________________________
/\ /\ 3 /\ 1
/ \ / \ / \ _/________\/________\/___2____\_
Fill the pocket with one of the samoosas filling recipes. You then continue
folding the triangles to seal off the opening. Seal off the small remaining
edge with a paste of flour and water, Then lightly pinch two bottom edges
together to puff it up before you fry it.
Once the filling and folding has taken place, You deep-fry the samoosas in
hot oil over medium heat, turning once or twice to ensure that they are
evenly cooked. When golden brown, remove with a slotted spoon and drain on
paper towel.
Makes 48 samoosas.
From the Cape Malay Cookbook. By Faldela Williams
Courtesy of Jim Jamieson
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MMMMM----- Recipe via Meal-Master (tm) v7.07
Title: Samoosas - Mince Filling
Categories: Appetizers
Servings: 80
500 g Steak or mutton mince
5 ml Salt
5 ml Ground jeera (cumin)
5 ml Crushed dried chillies
-=OR=- Chili powder
5 ml Garlic; crushed
5 ml Fresh root ginger; grated
2 1/2 ml Borrie (tumeric)
1/2 bn Dhunia (coriander) leaves
- chopped
2 Onions; chopped
30 ml Freshly chopped mint (opt.)
Wash and drain mince. Braise in a heavy-based frying pan until all the
liquid has evaporated, stirring to prevent sticking and lumps forming. add
salt, jeera, chillies or powder, garlic, ginger, borrie and dhunia leaves.
Add onions and braise until well blended and mixture is fairly dry. Add
mint,if using and mix well. Remove and let cool before filling samoosas
Fills about 80 samoosas.
From the Cape Malay Cookbook.
Courtesy of Jim Jamieson
MMMMM
MMMMM----- Recipe via Meal-Master (tm) v7.07
Title: Samoosas - Potato Filling
Categories: Appetizers
Servings: 50
500 g Potatoes; peeled and diced
15 ml Cooking oil
15 ml Butter
2 1/2 ml Mustard seeds
1 md Onion, chopped
2 1/2 ml Borrie (tumeric)
2 1/2 ml Chili powder
2 1/2 ml Salt
Boil potatoes until soft. heat oil and butter together and add mustard seed
When seeds start popping, add onion and fry for about 5 minutes, until
golden brown.Add diced potatoes, borrie, chilli and salt and cook for 10
minutes or until all the liquid has evaporated. allow to cool before
filling samoosas.
Fills about 50 samoosas.
The Cape Malay Cookbook.
Courtesy of Jim Jamieson
MMMMM
MMMMM----- Recipe via Meal-Master (tm) v7.07
Title: Samoosas - Fish Filling
Categories: Seafood, Appetizers
Servings: 30
500 g Firm fresh fish
2 Onions; finely chopped
2 Green chillies
- finely chopped
5 ml Salt
30 ml Lemon juice
60 ml Chopped coriander leaves
-(dhunia)
Boil fish until tender, then drain and flake. Add onions,chillies,salt,
lemon juice and dhunia leaves while fish is still warm. allow to cool
before filling samoosas.
Fills about 30 samoosas.
The Cape Malay Cookbook.
Courtesy of Jim Jamieson
MMMMM
MMMMM----- Recipe via Meal-Master (tm) v7.07
Title: Samoosas - Mixed Vegetable Filling
Categories: Appetizers
Servings: 36
30 ml Cooking oil
5 Curry leaves
1 lg Onion; finely chopped
1 Green chili; finely chopped
5 ml Crushed garlic
5 ml Ground jeera (cumin)
2 1/2 ml Borrie (tumeric)
Salt to taste
500 ml Frozen mixed vegetables
30 ml Chopped dhunia leaves
- (coriander)
10 ml Chopped chives
Heat oil, add curry leaves and after a few seconds add onion, chilli,
garlic, jeera, borrie and salt. Allow to simmer for about 10 minutes. Add
vegetables and cook a futher 10 minutes.
Mix in dhunia leaves and chopped chives when mixture has cooled.
fills 36 samoosas.
The Cape Malay Cookbook.
Courtesy of Jim Jamieson
MMMMM
MMMMM----- Recipe via Meal-Master (tm) v7.07
Title: Samoosas Chicken Filling
Categories: Appetizers, Poultry
Servings: 36
500 g Chicken breasts
10 ml Crushed garlic
5 ml Grated fresh root ginger
1 Green chili; finely chopped
2 1/2 ml Borrie (tumeric)
10 ml Garam masala
30 ml Chopped dhunia leaves
- (coriander)
1 sm Onion; grated
Salt; to taste
Skin and fillet chicken breasts. Mix garlic, ginger, and chilli together
and rub into chicken fillets. steam for about 15 minutes over medium heat,
flake and combine with rest of ingredients. allow to cool before filling
samoosas.
Fills 36 samoosas.
The Cape Malay Cookbook.
Courtesy of Jim Jamieson
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MMMMM----- Recipe via Meal-Master (tm) v7.07
Title: San Antonio Seafood Cocktail
Categories: Appetizers
Servings: 1
8 oz Pace Picante Sauce
-OR
8 oz Pace Thick & Chunky Salsa
8 oz Ketchup
1 Squeeze of fresh lemon juice
Combine Pace and ketchup, season with a squeeze of fresh lemon juice,
transfer to a serving bowl and chill. To serve, place the bowl on a leaf
lettuce-lined platter and surround with cooked and chilled shrimp, scallops
or crab meat (real or imitation), or a combination of all three. Serve with
cocktail picks.
MMMMM
MMMMM----- Recipe via Meal-Master (tm) v7.07
Title: Sassy Onion Dip
Categories: Appetizers
Servings: 24
1 pk (8 oz) cream cheese, soft
1 pk (8 oz) Borden or Meadow Gold
Sour cream
1/2 c Bennett's Chili Sauce
1 pk (1.5 oz) Mrs. Grass Onion
Recipe, Soup & Dip Mix
In small mixer bowl, beat cheese until fluffy. Add remaining ingredients;
mix well. Cover; chill. Stir before serving. Serve with fresh vegetables
or Krunchers Potato Chips. Refrigerate leftovers.
MMMMM
MMMMM----- Recipe via Meal-Master (tm) v7.07
Title: Saucy Sardine
Categories: Appetizers, Dips, Seafood
Servings: 4
8 Sardine Fillets,Boned & Skin
1 c Sour Cream
1/4 ts Lemon Juice
2 tb Mayonnaise
1 tb Green Onion, Chopped *
1 tb Fresh Parsley, Chopped
* Use both the green and white parts of the green onion when you chop it.
~-------------------------------------------------------------------------
Mash the skinned sardine fillets with a fork and blend in the sour cream
and mayonnaise, blending well. Add the rest of the ingredients and blend
well. Cover and chill. Makes about 1 1/2 cups of dip. SUGGESTED DIPPERS:
Broccoli, Cabbage, Cherry Tomatoes, Carrots, Pita Triangles, Cocktail Rye
Bread, Water Crackers
MMMMM
MMMMM----- Recipe via Meal-Master (tm) v7.07
Title: Sauerkraut Balls Tom Brown
Categories: Appetizers, Beef, Pork
Servings: 75
1 Onion, Chopped Fine
3 tb Unsalted Butter
1 c Cooked Ham, Finely Chopped
1 c Corned Beef, Finely Chopped
1/2 Garlic Clove, Mince & Mash
6 tb Flour
2 c Sauerkraut, Drain & Chop
1 tb Fresh Parsley, Fine Chop
1/2 c Beef Broth
1 lg Egg
2 c Milk
2 1/2 c Flour
4 c Dry Bread Crumbs, Fine
Vegetable Oil For Frying
From Tom Brown's Coach Light in Chicago. In a large skillet, cook onion in
the butter over mod-low heat, stirring, until softened. Stir in ham, corned
beef, and garlic. Cook the mixture, stirring, for 1 minute. Stir in 6 Tbsp
flour and cook mixture over moderate heat, stirring, for 3 minutes. Stir in
kraut, parsley, and broth and cook for 3 minutes or until it is thickened
and paste-like. Spread mixture on a platter and chill for at least 3 hours.
In a bowl, whisk together the egg, milk, and 2 1/2 cups flour. Shape the
kraut mixture by level teaspoons into balls, dip them into the egg mixture
and roll them in the bread crumbs. In a kettle, heat 2 inches of oil to
375°F on a thermometer. Fry the balls in batches for 2-3 minutes or until
golden brown. Transfer to paper towels to drain. Makes about 75 sauerkraut
balls. a Gourmet Mag 1958 favorite.
MMMMM
MMMMM----- Recipe via Meal-Master (tm) v7.07
Title: Sausage and Mushroom Phyllo Twists
Categories: Appetizers, Pork
Servings: 6
1/2 lb Pork sausage meat crumbled
1 Minced small onion
1 Minced garlic clove
1 tb Unsalted butter
1/2 lb Mushroom chopped fine
1/2 ts Ground cumin
1 pn Of allspice
1/2 ts Dried crumbled mint
1/4 c Minced fresh parsley leaves
2 oz Cream cheese softened
16 12 inch sheets phyllo
-stacked between 2 sheets of
-wax
Paper and covered with damp
-dish towel
1/4 c Clarified butter
2 tb Fine fresh bread crumbs
In a large skillet cook the sausage meat over moderately high heat,
stirring and breaking up any larger pieces, until it is cooked through and
browned.
Transfer meat to a fine sieve, and drain. In the skillet, cook the onion
and the garlic in the unsalted butter over moderately low heat until the
onion is softened. Add the mushrooms, and cook the mixture over moderate
heat, stirring until the liquid the mushrooms give off evaporates. Add the
cumin, allspice and the mint and cook the mixture, stirring, for 2 minutes.
Transfer the mixture to a bowl, add the sausage meat, the parsley, cream
cheese, and salt and pepper to taste, and combine the mixture well. Working
quickly to keep the phyllo from drying out, put 1 sheet of phyllo on a work
surface, brush lightly with some of the clarified butter, and sprinkle with
1 tablespoon of the bread crumbs. Lay another sheet of phyllo on top of the
first sheet and brush lightly with some of the remaining clarified butter.
Cut the sheets into thirds lengthwise and into quarters crosswise to form
12 squares. Put a rounded teaspoon of the filling in each square, gather
the corners of the phyllo over the filling, and twist the phyllo gently to
seal it. Continue to make hors d'oeuvres in the same manner with the
remaining phyllo, butter, crumbs and filling. Bake the sausage and mushroom
phyllo twists in jelly-roll pans in a preheated oven at 400 degrees for
10-12 minutes,or until phyllo is golden brown.
MMMMM
MMMMM----- Recipe via Meal-Master (tm) v7.07
Title: Sausage Balls #1
Categories: Appetizers, Pork, Cheese
Servings: 10
1 lb Bulk Sausage (Hot Or Mild)
2 c Sharp Chedder Cheese Grated
3 c Bisquick
1/3 c Water
Combine all ingredients and shape into balls the size of walnuts. Bake on
cookie sheet at 350°F for 15 minutes. Makes about 5 dozen. NOTE: defrost
and reheat at 350°F.
MMMMM
MMMMM----- Recipe via Meal-Master (tm) v7.07
Title: Sausage Balls #2
Categories: Pork, Appetizers
Servings: 6
1 lb Sausage meat
2 c Bisquick powder
2 c Cheddar cheese
Grate the cheese and allow it to come to room temperature (or grate it at
room temperature). Mix (by hand, or with a fork or spoon) with the
Bisquick powder and the sausage meat (crumbled). Form into bite-sized
balls, around 3/4" in diameter. Cook on foil or a baking pan at 325 F for
about 20 minutes.
I think I was also told that these store very well, but I'm not positive
about that.
MMMMM
MMMMM----- Recipe via Meal-Master (tm) v7.07
Title: Saute Chicken Livers with Onions & Mushrooms
Categories: Appetizers, Chicken
Servings: 4
1 lb Chicken livers
1/2 c Pancake flour (more or less)
1/2 ts Salt
2 ts Garlic powder
1/2 ts Pepper or dried basil
1 lg Onion; coarsely chopped
1 c Mushrooms; chopped
1/2 c Margarine OR
3 tb Olive oil (give or take)
* If using canned mushrooms, squeeze all liquid from mushrooms first.
If using fresh, do not rinse, wipe clean instead.
Mix pancake flour, garlic powder, salt and pepper in a bowl or plastic
baggie. Coat livers in pancake mixture, coating thoroughly. Set aside on
paper plate.
Heat 2 Tb margarine or oil in a frying pan and saut onions until just
clear. Remove onions and set aside.
In a clean pan, heat 1/4 cup margarine or 3-4 Tb. oil on a medium to high
heat. Place livers in pan side by side one at a time. As soon as edges
start to brown turn livers over one at a time, put onions and mushrooms
into pan and lower heat. If necessary add more margarine by adding slivers
around the edge so as not cool down pan. Saut slowly and tenderly for
another 2 or 3 minutes on a medium heat or until done.
Remove from heat and serve immediately with a rice pilaf or alone as an
appetizer.
Source: Sheri Maurer - Mom's only dish! Typed by .\\ichele
MMMMM
MMMMM----- Recipe via Meal-Master (tm) v7.07
Title: Sauted Chicken Livers with Onions & Mushrooms
Categories: Appetizers, Chicken
Servings: 4
1 lb Chicken livers
1/2 c Pancake flour (more or less)
1/2 ts Salt
2 ts Garlic powder
1/2 ts Pepper or dried basil
1 lg Onion; coarsely chopped
1 c Mushrooms; chopped
1/2 c Margarine OR
3 tb Olive oil (give or take)
* If using canned mushrooms, squeeze all liquid from mushrooms first.
If using fresh, do not rinse, wipe clean instead.
Mix pancake flour, garlic powder, salt and pepper in a bowl or plastic
baggie. (Plastic bag is best.) Coat livers in pancake mixture, coating
thoroughly. Set aside on paper plate.
Heat 2 Tb margarine or oil in a frying pan and saut onions until just
clear. Remove onions and set aside.
In a clean pan, heat 1/4 cup margarine or 3-4 Tb. oil on a medium to high
heat. Place livers in pan side by side one at a time. As soon as edges
start to brown turn livers over one at a time, put onions and mushrooms
into pan and lower heat. If necessary add more margarine by adding small
amounts around the edge so as not cool down pan. Saut slowly and tenderly
for another 2 or 3 minutes on a medium heat or until done.
Remove from heat and serve immediately with a rice pilaf or alone as an
appetizer.
Source: Sheri Maurer - Mom's only dish!
MMMMM
MMMMM----- Recipe via Meal-Master (tm) v7.07
Title: Sauteed Mushrooms
Categories: Appetizers
Servings: 6
1/2 c Olive oil; extra-virgin
24 md Mushrooms; white or cremini
-, stems removed, or 6
Portobello mushrooms, stems
-removed and caps
Quartered
9 Cl Garlic; thinly sliced
1/4 ts Salt
Freshly ground pepper
12 c French bread; or italian br
-ead, 1-inch cubes
(medium-textured bread, whic
-hever type you choose)
1. In a large heavy skillet, heat the oil over moderate heat until hot but
not smoking, about 3 minutes. Add the mushrooms, stemmed side down, and
the garlic and cook for 2 minutes, shaking the pan occasionally. Flip the
mushrooms over and place 1 or 2 slices of the cooked garlic in the cavity
of each mushroom. Season with the salt and pepper to taste and cook until
juices collect in the cavities, about 3 minutes. 2. Skewer 2 mushrooms with
their garlic slivers and 1 bread cube onto each of 12 toothpicks. Serve at
once.
Recipe from Food & Wine, February, 1992.
MMMMM
MMMMM----- Recipe via Meal-Master (tm) v7.07
Title: Savoury Salmon Bread Cases
Categories: Seafood, Appetizers
Servings: 6
1 1/2 tb Butter
3 tb Flour
1/2 ts Salt
1/4 ts Pepper
3/4 c Milk
1/4 c Salmon liquid
1/4 c Chopped gherkins
1 c Flaked salmon
2 tb Mayonnaise
1 tb Lemon juice
1 Loaf sliced bread, crusts
-removed
Melted butter
1. melt butter, add flour and seasoning. cook 2 minutes.
2. remove from heat, gradually add combined milk and salmon liquid.
3. return to heat and stir constantly till mixture boils and thickens.
4. add remaining ingredients and mix through. place hot filling into
heated bread cases and serve.
Bread Cases:-
1. brush both sides of bread with melted butter.
2. press diagonal corners into deep base patty tins. bake at 200 degrees c
for approximately 10-15 minutes till crisp and golden.
MMMMM
MMMMM----- Recipe via Meal-Master (tm) v7.07
Title: Scallops with Mushrooms in Shells
Categories: Seafood, Appetizers
Servings: 6
1/2 c Butter,at room temperature
1 lb Fresh bay scallops
1/2 c Soft bread crumbs
1 c Thinly sliced mushrooms
1/2 c Finely chopped fresh parsley
3 tb Finely chopped shallots
Salt and pepper
1 tb Finely chopped garlic
Preheat the oven to 450 degrees.Melt 1/4 cup of the butter in a small
skillet and add the mushrooms.Cook,stirring often,until the mushrooms are
wilted and give up their liquid.Add the shallots and garlic and cook
briefly.
Spoon the mushroom mixture into a mixing bowl.Let cool briefly, then add 2
tbsp. of the remaining butter,the scallops,bread crumbs, parsley and salt
and pepper to taste.Blend well.
Use the mixture to fill 6 seafood shells.Arrange the filled shells on a
baking dish or cookie sheet.Melt the rest of the butter and pour over the
mixture in the shells.Place in the oven and bake 10 minutes.
Run the scallops under the broiler until nicely browned on top,about 1
minute.
Makes 6 servings.
///\oo/\\\ From the hearth in Sandee's Kitchen...
MMMMM
MMMMM----- Recipe via Meal-Master (tm) v7.07
Title: Seafood Glace'
Categories: Seafood, Appetizers
Servings: 2
2 Envelopes unflavored gelatin
1/2 c Cold water
10 oz Cans consomme'
1 tb Lemon juice
2 tb Finely chopped green onion
2 tb Finely chopped curly
Parsley
1/2 ts Tabasco
3 Dz boiled shrimp or
-crawfish,
Or 1/2 lb fresh crabmeat
2 To 3 dz crackers
Mayonnaise
Curly parlsey sprigs
Recipe 1 Pour gelatin in 1/2 cup cold water and stir. 2 Heat consomme'
until hot, but not boiling. 3 Add lemon juice, chopped green onion,
parsley, tabasco, and the dissolved gelatin mixture to the consomme' and
stir. 4 Grease 3 egg holders or small muffin tins. 5 Put seafood in the
bottom of each holder or tin. 6 Pour the consomme mixture over the seafood,
cover, and refrigerate 6-8 hours. 7 Unmold and serve on plain crackers
thinly spread with mayonnaise and garnish each with a sprig of parsley.
MMMMM
MMMMM----- Recipe via Meal-Master (tm) v7.07
Title: Seafood Pancakes (Cancer)
Categories: Appetizers, Seafood, Pancakes
Servings: 10
1 c Flour
1 Pinch salt
1 Egg, lightly beaten
4 ts Oil
1 1/2 c Milk plus 1 Tbsp
1/2 lb Monkfish
6 Scallops
3/4 c Milk
2 Garlic cloves, chopped
1/2 lb Shrimp, shelled
2 tb Butter
3 tb Flour
1/4 c Light cream
1 c Gruyere Cheese
2 tb Parsley, fresh, chopped
1 Salt and pepper
1 1/2 tb Oil for frying
Servings: 10
Make pancake batter by mixing flour and salt in mixing bowl. Make well in
center and pour in the egg, 4 tsp oil and 1 cup milk. Whisk to smooth
batter then add remaining milk.
Remove any skin from monkfish, rinse and cut into bite-size pieces. Pat
dry. Rinse and pat dry scallops, cut in half. Pour 3/4 cup milk into
saucepan, add garlic and bring to simmer. Add all fish except shrimp.
Simmer for 5-6 minutes then add shrimp. When shrimp turn pink remove all
fish to a bowl and set aside. Strain fish milk and reserve for sauce. Place
butter in saucepan and melt, add flour and stir for 2 minutes, then pour in
reserved milk and the cream. Continue to stir and simmer for a few minutes
until you have a smooth sauce. Turn heat to low, add cheese and parsley and
season to taste with salt and pepper. Add fish, mix well.
Preheat oven to 350 degrees F.
Place small frying pan or omelet pan over high heat. Lightly grease it
with a little oil. Beat pancake batter, then pour 3 Tbsp into pan. Turn pan
so bottom is covered evenly with batter and cook for 40-60 seconds, turn
and cook 30-40 seconds longer. Transfer to large plate. Continue with
remaining batter. (There should be enough filling for 10 pancakes.) Place
an equal amount of filling (about 3 Tbsp) in center of each pancake, fold
the sides over filling and arrange in ovenproof dish just large enough to
hold pancakes. Place in oven for 20 minutes, or until the pancakes are hot
through. Serve immediately.
These thin pancakes, which conceal a tasty mixture of fish, will appeal to
the masked and mysterious side of the Cancerian, who when in need of
refreshment and quiet will reture into his or her own protective shell.
These can be served as a first course or as a luncheon dish for four, with
a green salad and a very chilled white wine.
From: "A Taste of Astrology" Posted by: Grandma Sheila (Exner)
MMMMM
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Title: Seafood Sausage
Categories: Seafood, Appetizers
Servings: 4
1/2 lb Whitefish, skinned, boned
1/4 lb Salmon, skinned and boned
1/4 lb Shrimps, peeled
2 tb Finely minced onion
1 bn Parsley; stems removed
1/2 ts Salt
1/4 ts Cayenne pepper
1/2 c Egg whites
4 Feet sausage casings
CUT THE FISH IN 1-INCH PIECES. Place all ingredients except casings in a
food processor and pulse until coarsely chopped. Or, pass all the
ingredients through a meat grinder fitted with medium holes. Stuff the
mixture into sausage casings or form 2 long sausages in plastic wrap. Poach
the sausages in gently simmering water for 5 minutes, drain and let cool.
If you have used plastic wrap to form the sausages, remove it when sausages
are cool. Cut sausages into 6-inch lengths. To serve, grill the sausages or
place under a preheated broiler. Since the sausages are already cooked, we
want only to reheat them and crisp their skins.
Makes 8 Sausages, or 4 Servings
MICHAEL ROBERTS - PRODIGY GUEST CHEFS COOKBOOK
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Title: Seared Scallops with Cucumber-Pepper Relish
Categories: Appetizers
Servings: 4
1 lb Scallops
1 Salt
1 Pepper, white
2 tb Olive oil
*RELISH*
1 Lemon grass stalk
1/2 c Rice vinegar
1/4 c Sugar
1/2 ts Red pepper flakes
2 Cucumber, med
1 Banana pepper; devein/minced
1 Serrano, red; deveined/mince
2 ts Cilantro; minced
2 ts Basil, fresh; minced
2 ts Mint, fresh; minced
1/3 c Lime juice
1 Salt
1 Pepper, white
Servings: 4
Slice lemon grass stalk thinly crosswise. Peel and halve cucumbers
lengthwise, then seed and slice thin crosswise.
Relish: Bring lemon grass, vinegar, sugar, red pepper flakes and 1/2 cup
water to boil in a saucepan; simmer until reduced to 1/2 cup. Strain
mixture into a bowl and cool slightly; discard solids. Stir in all other
sauce ingredients.
Sprinkle scallops with 1/2 teaspoon salt and 1/4 teaspoon white pepper.
Heat one tablespoon oil in a wok or non-stick skillet. Working in batches
to avoid overcrowding, and adding remaining oil as needed, saute scallops,
turning once, until seared.
Spoon a portion of relish onto each plate. Arrange a portion of scallops
over the relish and serve immediately.
~-- COOK's Magazine
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Title: Secret Ingredient Dip
Categories: Dips, Seafood
Servings: 6
1 Prepared sea cucumber
1 c Heavy cream, whipped
1 pk Cream cheese
Catch a sea cucumber, the flavour is well worth the effort. Rip it open
and remove the long, thin white muscles that run lengthwise down the
middle, and discard the rest. Cook muscles for a few minutes until they
look done, then mince, grind or whip them in a blender. Drain and use as
follows.
Salt, pepper and grated onion to taste Combine all ingredients. Chill.
Serve in a bowl surrounded by potato chips or crackers. If you don't tell
what the secret ingredient is, they'll rave for more!!
MMMMM
MMMMM----- Recipe via Meal-Master (tm) v7.07
Title: Sesame Baked Mushrooms
Categories: Appetizers
Servings: 6
1 lb Medium to large fresh
-mushrooms
1 Egg
3/4 ts Salt
1/8 ts Ground black pepper
1/2 c Sesame seed or
1/4 c Each sesame seed and dry
-bread crumbs
Sesame Baked Mushrooms From: American Mushroom Institute Shared By: Pat
Stockett
Preheat oven to 350. Rinse, pat dry and trim stems of fresh mushrooms
(halve if large). In a small bowl, lightly beat egg with salt and black
pepper. Place sesame seed (or mix) in a small bowl. Pierce mushrooms with
fork. Dip first into egg mixture, then into sesame seed. Place on a
lightly greased jelly-roll pan. Bake until golden, 15 to 20 minutes. Serve
hot. Yield: About 25 hors d'oeuvres
MMMMM
MMMMM----- Recipe via Meal-Master (tm) v7.07
Title: Sesame Chicken Fingers
Categories: Chicken, Appetizers
Servings: 20
MMMMM-----------------------HONEY-MUSTARD SAUCE----------------------------
2 tb Mustard, whole grain
6 tb Honey
MMMMM-------------------------CHICKEN FINGERS------------------------------
1/2 c Sesame seeds
1/4 c Parmesan cheese
1 lb Chicken Breast,skined,boned
Sliced into 2x1/2" strips
2 tb Olive oil
Red leaf lettuce
Strips orange rind
No-cholesterol sesame seeds replace traditional batter for these crunchy
appetizers. Makes abought 20 pieces.
In a small bowl blend mustard and honey for sauce. Set aside. In shallow
pan combine sesame seeds and Parmasan; roll chicken pieces in sesame
mixture. Heat olive oil in ovenprof heavey-bottomed nonstick skillet or
saute pan until just below smoking point. Add chicken strips and brown on
both sides over medium heat; do not scorch. Place chicken strips on cookie
sheet and bake in preheated 425* oven 8-10 minutes or until cooked through.
To serve, line individual plates with lettuce leaqves and arrange chicken
strips. Or compose a serve yourself platter. Garnish with orange rind.
Serve with honey mustard sauce
From an article in Modern Maturity Magazine Jun-July 1992
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Title: Sesame Chicken Wings
Categories: Poultry, Appetizers
Servings: 8
36 Chicken drumettes (bottom
Part of chicken wing)
2 cl Garlic
1 Inch fresh ginger, peeled
1 Onion, quartered
1 ts Red pepper flakes
2 ts Salt
2 ts Ground coriander
3 tb Soy sauce
3 tb Fresh lemon juice
2 tb Sesame oil
2 tb Sugar
1/2 c Sesame seeds (approx)
Wash the chicken pieces and pat dry. Place in a bowl. Combine the
remaining ingredients except the sesame seeds in a blender and puree. Pour
the mixture over the chicken and stir to coat all the pieces well.
Refrigerate for at least 2 hours.
Remove the chicken from the marinade and sprinkle with the sesame
seeds. Place under the broiler for 5 to 6 minutes on each side. Serve
hot.
Makes 6 to 8 servings as hors d'oeuvres.
From "The Joys of Christmas"; Helen Feingold and Mary Lee Gristani.
[The Baltimore Sun; Dec 8, 1991] Posted by Fred Peters.
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Title: Sesame Chicken with Honey Dip
Categories: Appetizers, Poultry
Servings: 12
30 -minutes preparation time
10 -minutes cooking time
MMMMM---------------------------INGREDIENTS--------------------------------
1 1/2 c Mayonnaise
1 ts Dry mustard
1 tb Onion; minced
1 lb Chicken breasts; skinless
-boneless, poached and cut
-crosswise into 1/2inch strp
1/2 c Seasoned bread crumbs
1/4 c Sesame seeds
2 tb Honey
1 tb Dijon mustard
1. Preheat oven to 425F. In a mdeium-size bowl, combine 1/2 cup of the
mayonnaise, dry mustard, and onion; mix to blend will. Add chicken and
toss to coat.
2. In a shallow bowl, toss bread crumbs and sesame seeds to mix. Roll
chicken cubes in bread crumbs to coat. Place ina single layer on a baking
sheet and bake for 10 minutes, until lightly borwned and crisped.
3. Meanwhile, blend remaining 1 cup mayonnaise with honey and Dijon
mustard. Serve as a dipping sauce with chicken
From: 365 Ways to Cook Chicken
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Title: Sesame Chicken Fingers with Plum Sauce
Categories: Appetizers, Poultry
Servings: 36
20 -minutes preparation time
1 -hour marinating time
35 -minutes cooking time
MMMMM---------------------------INGREDIENTS--------------------------------
3 lb Chicken breasts, skinless
-boneless
1 1/2 c Buttermilk
2 tb Lemon juice
2 ts Worcestershire sauce
1 ts Soy sauce
1 ts Paprika
1 ts Pepper; freshly ground
1 Garlic clove; minced
4 c Seasoned bread crumbs
1/2 c Sesame seeds
4 tb Butter; melted
12 oz Plum perserves
1 1/2 tb Dry mustard
1 1/2 tb Prepared white horseradish
1. If the breasts are whole, split them. Cut each chicken breast half
crosswise into 1/2-inch strips. In a large bowl, combine buttermilk, 1 T
of the lemon juice, Worcestershire, soy sauce, paprika, pepper, and garlic.
Add chicken strips and toss to coat. Cover and marinate at room temperater
for 1 hour, or refrigerate overnight.
2. Preheat oven to 350F. Drain chicken well. In a large shallow bowl,
toss bread crumbs with sesame seeds to mix. Roll chicken in crumbs to
coat. Arrange in a single layer on a greased baking sheet. Drizzle melted
butter over chicken fingers. Bake for 35 minutes.
3. Meanwhile, in a nonalluminum saucepan, combine plum preserves, mustard,
horseradish, and remaining 1 T lemon juice. Melt over low heat, stirring,
until smooth.
4. Serve chicken fingers hot or warm, with plum sauce for dipping, on the
side.
From: 365 Ways to Cook Chicken
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Title: Sesame Shrimp Toasts
Categories: Appetizers, Seafood
Servings: 4
6 oz Cooked peeled medium-size
-shrimp, thawed if frozen
1 Piece ginger root, peeled,
-grated (3/4")
1 Garlic clove, crushed
2 ts Cornstarch
1 Egg white
3 pn Five Spice Powder
Salt to taste
Fresh ground pepper to taste
4 Thin slices white bread,
-crusts removed
3 tb Sesame seeds
Vegetable oil for shallow
-frying
Green onion daisies
Drain shrimp well on paper towels.
Mince shrimp finely. In a bowl, mix shrimp with ginger, garlic and
cornstarch. Lightly whisk egg white with a fork (just enough to make
frothy) and add to shrimp. Stir in Five Spice Powder, salt and pepper; mix
well.
Press shrimp mixture evenly and firmly onto slices of bread. Sprinkle with
sesame seeds and press on firmly. Heat 3/4" oil in a large skillet. Lower
slices of bread, shrimp-side down, into hot oil and fry 2-3 minutes or
until golden brown. Keep slices immersed in oil. Drain on paper towels. Cut
into fingers and garnish with green onion daisies.
MMMMM
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Title: Sesame-Cheese Dip Mix
Categories: Dips
Servings: 1
1 tb Grated Parmesan Cheese
1/2 ts Salt
Dash Pepper
2 ts Toasted Sesame Seeds
1/2 ts Celery Seed
1/8 ts Garlic Powder
Combine all ingredients in a small bowl; blend well. Spoon mixture onto a
6-inch square of aluminum foil and fold to make airtight. Label as Sesame
Cheese Dip Mix. Store in a cool, dry place and use within 4 months.
Makes 1 package (about 2 T) of mix. This recipe can be increased to make
more packages. Sesame-Cheese Dip: Combine 1 cup of sour cream and 1 package
of mix. Chill at least 1 hour before serving.
Makes about 1 cup of dip.
VARIATION: Substitute 1 cup yogurt for sour cream.
MMMMM
MMMMM----- Recipe via Meal-Master (tm) v7.07
Title: Sherried Cheddar Cheese Dip
Categories: Appetizers, Cheese, Dips
Servings: 4
1 1/2 c Cheddar, Sharp, Shredded
1/2 c Sour Cream
1/2 ts Hot Sauce
1/4 ts Garlic Powder
1 tb Sherry
1 tb Jalapeno Pepper, Chopped
Blend the cheddar cheese and the sherry well. Blend in the sour cream and
then add all the rest of the ingredients. Serve at room temperature. Makes
about 2 cups of dip. SUGGESTED DIPPERS: Celery, Carrots, Radishes,
Tomatoes, Polish Sausage, Cantaloupe, Crenshaw or Casaba Melon
MMMMM
MMMMM----- Recipe via Meal-Master (tm) v7.07
Title: Shrimp and Leek Pizza
Categories: Seafood, Appetizers, Pizza
Servings: 2
3 tb Olive oil
1 c Chopped leeks
- (white and green parts)
Salt & freshly ground pepper
4 oz Goat cheese
1 Garlic clove; minced
1 1/2 tb Assorted minced fresh herbs
-(parsley, chives, thyme,
- oregano, basil, etc.)
Dough for:
2 :9-in pizzas
2 Ripe plum tomatoes
Thinly sliced and seeded
1/4 lb Fresh med-sized shrimp
- peeled and deveined
PREHEAT OVEN TO 450F. Using 1 tablespoon of the oil, saute the leeks over
high heat for 1 minute. Salt and pepper lightly. Blend the goat cheese,
garlic and 1 tablespoon of the herbs together with a fork. Brush the
rolled-out pizza dough with 1 tablespoon of the olive oil. Spread the leeks
over the dough. Sprinkle with the goat cheese and top with a layer of
tomato slices. Bake pizza for 8 minutes. Add the shrimps to the pizza and
continue baking the final 7-to-8 minutes. To serve: dribble with remaining
olive oil.
Makes 2 9-Inch Pizzas
PETER KUMP - PRODIGY GUEST CHEFS COOKBOOK
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Title: Shrimp Ceviche with Creme Fraiche
Categories: Seafood, Appetizers
Servings: 8
3/4 c Lime juice, fresh
3 tb Green onion, minced
Salt & freshly ground pepper
2 lb Shrimp, small or medium *
2/3 c Creme fraiche
3 tb Capers
Lettuce leaves
Lime slices, thin
1 tb Green onion tops, minced
MMMMM--------------------------CREME FRAICHE-------------------------------
1 c Whipping cream
4 1/2 ts Buttermilk
*Note: Shrimp should be shelled and deveined.
Combine lime juice, 3 tablespoons green onion, salt and pepper in medium
bowl. Mix in shrimp. Cover and refrigerate until shrimp turn opaque,
stirring occasionally, at least 6 hours. (Can be prepared 1 day ahead.)
Drain shrimp thoroughly, discarding marinade. Fold in creme fraiche and
capers. Arrange lettuce on plates or scallop shells. Top with shrimp.
Garnish with lime slices and 1 tablespoon green onion. Serve immediately.
CREME FRAICHE: Combine cream and buttermilk in small jar. Cover tightly
and shake well for 1 minute. Let stand at room temperature until
thickened, about 8 hours. Store in refrigerator.
Source: Elizabeth Riely in Bon Appetit, September 1985
MMMMM
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Title: Shrimp Cheese Roll
Categories: Appetizers, Seafood, Cheese, Eggs
Servings: 28
1 1/2 c Muenster Cheese (Shredded)
1 c Cooked Shrimp
1/4 c Green Onion (Slice Thin)
2 Eggs
1/2 ts Salt
1/8 ts Pepper
1 pk Cresent Rolls
1 tb Butter (Melted)
1 Egg Yolk W/1 tb Water (Opt.)
In large bowl, stir together Muenster cheese, shrimp, onion, salt, pepper
and eggs; set aside. Unroll cresent roll dough onto lightly floured
surface. Pinch together perforations on both sides of dough. Fold in half
crosswise and with a lightly floured rolling pin, roll out to 14x9 inch
rectangle. Brush with butter. Spread cheese-shrimp mixture in a 2 inch
strip along 1 long edge of dough; roll up as a jelly roll. Firmly pinch
seam and ends together, then moisten slightly with water and smooth lightly
with dull edge of knife to seal dough well. Lift roll onto ungreased
cookie sheet. Brush with egg-yok mixture. Bake in preheated oven 400°F for
25 minutes or until grolden brown. Cool on rack 20 minutes. With sharp
knife, cut in 1/2 inch slices. Makes 28.
MMMMM
MMMMM----- Recipe via Meal-Master (tm) v7.07
Title: Shrimp Cheese Pate
Categories: Seafood, Cheese, Appetizers
Servings: 34
1 Jar tiny Danish shrimp
-(4-oz), drained
4 oz Soft or semi soft cheese
-like Philadelpia Cream
Cheese, Creme Danica, or
-Camembert (1/3 cup)
Black pepper, freshly
-ground, few grains
1 ts Sherry, Medeira, or cognac
Combine all ingredients, beat until very smooth. Serve on toast rounds or
cucumber slices, or stuff radishes or celery with the mixture. Makes about
3/4 cup.
From: A Salute to Cheese, by Betty Wason, Hawthorn Books, Inc., 1966.
Shared by: June Hoffman, 8/93
MMMMM
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Title: Shrimp Dip #1
Categories: Dips, Appetizers, Seafood
Servings: 4
1/4 c Milk
1 c Mayonnaise
3 dr Tabasco Sauce
1 tb Worcestershire Sauce
1/4 ts Garlic Salt
1 Onion (Chopped)
8 oz Cheddar Cheese (Cubed)
5 oz Shrimp (Drained)
Place all ingredients in blender and blend until smooth. Served chilled.
MMMMM
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Title: Shrimp Dip #2
Categories: Seafood, Appetizers
Servings: 6
8 oz Cream cheese
1 cn Cream of shrimp soup
4 oz Tiny shrimp
1/4 ts Lemon juice
1 pn Of garlic salt or powder
Beat softened cream cheese, cream of shrimp soup, lemon juice and garlic
salt (don't overbeat). Add shrimp and mix well. Refrigerate overnight.
MMMMM
MMMMM----- Recipe via Meal-Master (tm) v7.07
Title: Shrimp Dunk
Categories: Appetizers, Seafood
Servings: 1
12 oz Great western beer
1 sm Onion, sliced
1 Celery, top and leaves,
-sliced
1 tb Salt
3 Peppercorns
1 Bay leaf
1 Cl Garlic
1 lb Very large shelled shrimp, r
-aw
Fat grams per serving: Approx. Cook Time: 2 hrs 1. Combine
all ingredients except shrimp in a large saucepan. Cover; heat to boiling.
Boil 10 minutes. 2. Add shrimp. Cover and boil 5 minutes, or just until
shrimp turn pink. Remove from heat; chill in cooking liquid. 3. Serve cold
with dunking bowls of cold beer. Serve as appetizer or as a summertime
main entree. Makes 25 to 30 shrimp
MMMMM
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Title: Shrimp Hors D'oeuvres
Categories: Appetizers, Seafood
Servings: 6
1/2 lb Cooked Cocktail Shrimp
Worcestershire Sauce
Make sure shrimp are clean and deveined. Pat dry on paper towels. Place
shrimp in a small bowl and cover with Worcestershire Sauce to marinate.
Allow to marinate covered in the refrigerator for 4 hours. Drain from
marinade. Skewer shrimp with toothpicks and serve on platter.
MMMMM
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Title: Shrimp Lejon
Categories: Seafood, Appetizers
Servings: 2
6 lg Shrimp, deveined and
-butterflied
3 oz Horseradish, squeezed dry
6 sl Bacon
Sauce Remoulade
Fill the shrimp with horseradish. Wrap each shrimp tightly with a slice of
bacon and secure with a wooden toothpick. Bake at 375 F until brown. Place
on a warmed platter and serve with Sauce Remoulade.
Serves 2 as an appetizer.
SAUCE REMOULADE: 1 pint mayonnaise 1 ounce capers, drained and chopped 1
ounce cornichons, chopped 1 1/2 Tbl fresh chives, chopped 1 1/2 Tbl fresh
chervil, chopped 1 1/2 Tbl fresh tarragon, chopped 1/2 Tbl Dijon mustard
Salt and pepper, to taste Worcestershire sauce Tabasco
Combine all of the ingredients and mix well.
Guy Reibold, Executive Chef of Stouffer Harborplace Hotel.
[The Baltimore Sun; Dec 11, 1991]
Posted by Fred Peters.
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Title: Shrimp Louis Dip
Categories: Dips
Servings: 1
1 c Miracle Whip
1 c Sour Cream
1/3 c Chopped Green Pepper
1/4 c Chili Sauce
1 tb Prepared Horseradish
1/4 ts Salt
1/8 ts Fresh Ground Pepper
2 c Chopped Cooked Shrimp
Combine all ingredients and mix until well blended. Cover and chill until
serving time. Makes 3 cups. From: Los Angeles Times.
MMMMM
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Title: Shrimp Ono Nui
Categories: Appetizers, Seafood
Servings: 8
24 Raw jumbo shrimp; peeled
1/2 c Flour
Salt
2 Eggs; beaten
1 1/2 c Shredded coconut
Oil; for deep frying
1 c Bottled cocktail sauce
1/4 c Crushed pineapple
This Hawaiian-style shrimp dish came from the Safari Steakhouse restaurant
in the Sheraton Waikiki Hotel in Honolulu. The shrimp are heavily coated
with shredded coconut before being deep-fried and served with a pineapple
cocktail sauce. Ono nui means "very good" in Hawaiian and this dish
definitely lives up to its name.
Roll the shrimp in flour seasoned with salt, then dip in the beaten egg.
Roll the shrimp in the coconut, covering thoroughly. Deep-fry the shrimp
in oil heated to about 350 degrees until browned and cooked through, about
3 to 4 minutes. Drain on paper towels. Mix the cocktail sauce with the
crushed pineapple. Serve the shrimp with the sauce on the side.
Source: Best Recipes from the Los Angeles Times ISBN: 0-8109-1237-6
MMMMM
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Title: Shrimp or Oysters Brochette
Categories: Appetizers, Pork, Seafood
Servings: 8
lg Shrimp
lg Oysters
1 Stick Of Butter
2 Cloves Of Garlic
1 Juice Of Lemon
1/2 Bacon For Each Shrimp
Heat lemon juice, butter and garlic to boiling. Put 1/2 slice of bacon
around each shrimp. Salt and pepper (red) to taste. Broil 15-20 minutes
Turn once.
MMMMM
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Title: Shrimp Paste
Categories: Appetizers
Servings: 6
1 lb Shrimp, cooked and peeled
1/2 lb Butter
1/2 ts Salt
1/8 ts Celery salt
1/8 ts Cayenne Pepper
1/2 ts Nutmeg
Toast crumbs
Grind the shrimp very fine. Cream the butter until soft and add the ground
shrimp, mixing well. Then add the seasonings and combine thoroughly. Place
in an oblong baking dish and sprinkle toast crumbs over the top of the
shrimp mixture. Brown in a hot oven (400) for about three minutes. Cool
and place in the refrigerator until time to serve (for several hours at
least.)
This paste is not as firm as the preceding one, and it has a much more
buttery flavor. The nutmeg is quite noticeable, although it blends well
with the shrimp. --Mrs. Walter Pringle
From: 200 Years of Charleston Cooking 1930 Shared By: Pat Stockett
MMMMM
MMMMM----- Recipe via Meal-Master (tm) v7.07
Title: Shrimp Pate
Categories: Appetizers
Servings: 6
Jim Vorheis
30 oz Canned shrimp
1/2 c Butter, melted
1/3 c Mayonnaise
1 sm Onion, minced
2 tb Fresh lemon juice
1 ds Tabasco sauce
Sauce:
1 c Catsup
2 tb Horseradish
2 ts Fresh lemon juice
Mash shrimp well and add onion. Pour butter over shrimp and onion. Add
mayonnaise, lemon juice and Tabasco sauce. Mix and pack into a mold.
Refrigerate for 3 hours. Unmold and pour sauce over pate. Serve with
crackers.
Colorado Cache Cookbook (1978) From the collection of Jim Vorheis
MMMMM
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Title: Shrimp Rolls (Cuon Tom)
Categories: Seafood, Appetizers
Servings: 4
1 lb Medium shrimp, unpeeled
2 c Bean sprouts
10 Or 9" rice papers, cut into
-halves or quarters
1 lg Head Boston, Bibb or leaf
-lettuce, leaves separated
And trimmed
1/2 Fresh pineapple, peeled,
-eyes removed, halved, cored
Servings: 4 as main course, or 8 as an appetizer Notes: This is a version
of the shrimp rolls we ate in the Delta. You can omit the rice papers and
simply wrap the filling in lettuce leaves. The rolls can be assembled ahead
of time and served as an appetizer. Or the wrappers can be placed on the
table (with bowls of warm water for softening) with a platter of fillings,
so that guests can make a meal of them. One half fresh pineapple, peeled,
eyes removed, halved, cored and thinly sliced, 2 tomatoes, thinly sliced,
1/2 cup fresh cilantro leaves, coarsely chopped, 1/2 cup fresh mint leaves,
coarsely chopped Nuoc Cham dipping sauce, with carrot shreds DIRECTIONS:
Cook shrimp in salted, boiling water for 2 to 3 minutes, or until pink and
firm to the touch. Drain and cool. Peel and devein shrimp, or serve them in
their shells and let diners peel them at the table. Blanch bean sprouts in
boiling water for 1 minute. Drain and refresh with cold water.
To assemble: Moisten rice papers in warm water for 10 to 20 seconds, or
until softened. Place a lettuce leaf inside each piece of softened rice
paper. Fill with a few shrimp, a little pineapple, bean sprouts, tomato,
cilantro and/or mint. Roll up the bundles and serve with Nuoc Cham.
213 cal. per serving: 27 g protein, 2 g fat, 21 g carb.; 180 g sodium; 173
g cholesterol
Source: Eating Well, April 1991
From: Sallie Austin
MMMMM
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Title: Shrimp Rolls
Categories: Appetizers
Servings: 1
1 c Shrimp, chopped fine
2/3 c Celery, chopped
2 ts Onion, chopped
2 ts Capers, chopped
1/2 ts Curry powder
2 ts Lemon juice
4 tb Mayonnaise
1 Loaf of thin sliced bread
Trim crust and roll bread with a rolling pin. Brush on side with melted
butter. Turn over and on unbuttered side place spoonful of shrimp mix.
Roll up. Place seam down on cookie sheet. Bake at 375 degrees for 10
minutes. If you make ahead of time and freeze, it would be best to let
them thaw a few minutes, then cook at 375 degrees for 10 minutes.
MMMMM
MMMMM----- Recipe via Meal-Master (tm) v7.07
Title: Shrimp Spread #1
Categories: Appetizers, Spreads, Cheese, Seafood
Servings: 1
3 oz Cream Cheese, Softened
2 ts Mayonnaise
4 1/4 oz Can Shrimp Pieces, Drained
2 tb Mayonnaise
1 tb Lemon Juice
1/4 ts Dill Weed
Sprig Parsley, Stem Removed
Place all ingredients in food processor or blender. Process until mixture
is smooth. Refrigerate. Serve on crackers or snack rye bread. Yield: 3/4
Cup.
MMMMM
MMMMM----- Recipe via Meal-Master (tm) v7.07
Title: Shrimp Spread #2
Categories: Appetizers, Seafood, Spreads
Servings: 2
16 oz (2 Pk) Softened Cream Cheese
1/2 lb Cooked Shrimp Chopped
1 tb Prepared Horseradish
1/4 ts Pepper
1/4 c Lemon Juice
Finely Chopped Green Onions*
1 tb Worcestershire Sauce
1/8 ts Garlic Powder
* Green onions should be to taste. 1 to 2 Tablespoons.
~--------------------------------------------------------------------------
In small mixer bowl, beat cheese until fluffy; gradually beat in lemon
juice. Stir in remaining ingredients. Chill to blend flavors. Garnish as
desired. Serve with crackers or fresh vegetables. Refrigerate left-
overs.
MMMMM
MMMMM----- Recipe via Meal-Master (tm) v7.07
Title: Shrimp Stuffed Mushrooms
Categories: Appetizers, Seafood
Servings: 24
24 lg Mushroom Caps Stems Removed
1 c Finely Chopped Cooked Shrimp
1 tb Cracker Crumbs
1 tb Minced Onion
1 tb Minced Parsley
1 tb Soft Butter
1 ts Minced Tarragon
Salt
1 lg Egg
Buttered Bread Crumbs
Mix the shrimp, cracker crumbs, onion,parsley, butter, tarragon, salt and
egg together. Fill the mushroom caps with the mixture, sprinkle with
buttered crumbs and bake in a 350°F oven for 15 to 20 minutes.
MMMMM
MMMMM----- Recipe via Meal-Master (tm) v7.07
Title: Shrimp Teriyaki
Categories: Appetizers, Seafood
Servings: 10
1/2 c Soy Sauce
2 tb Sugar
1 tb Vegetable Oil
1 1/2 ts Cornstarch
1 Clove Garlic, Crushed
1 ts Minced Fresh Ginger Root
2 tb Water
2 lb Medium Sized Raw Shrimp,
-Peeled And Deveined
Blend soy sauce, sugar, oil, cornstarch, garlic, ginger and water inn small
saucepan. Simmer, stirring constantly, until thickened, about 1 minute;
cool. Coat shrimp with sauce; drain off excess. Place on rack of broiler
pan. Broil 5 inches from heat source 3 to 4 minutes on each side, or until
shrimp are opaque and cooked. Serve immediately with wooden picks. Typed
by Syd Bigger.
MMMMM
MMMMM----- Recipe via Meal-Master (tm) v7.07
Title: Shrimp Toast
Categories: Seafood, Appetizers
Servings: 8
1/2 lb Medium Size Fresh Shrimp
Unpeeled
2 (1/8 Inch) Thick Gingerroot
Slices Peeled
1 Green Onion Cut Into 1 in.
Pieces
1 tb Minced Fresh Mint
1 Egg White
1/4 ts Salt
1/8 ts Pepper
1 (4 Inch Long) French Bread
Banquette
Peel & Devein Shrimp. With Knife Blade in Processor, Add Shrimp,
Gingerrot, Green Onion, Mint, Egg White, Salt, & Pepper & Process Until
Smooth, Scraping Sides Of Bowl With A Rubber Spatula Occasionally. Cut
Banquette Into 16 (1/4 Inch Thick) Slices. Spread 1 T. Shrimp Mixture On
Each Slice; Place On Rack Of A Broiler Pan. Broil 6 Inches From Heat 3
Min. OR Until Lightly Browned. Serve Warm.
MMMMM
MMMMM----- Recipe via Meal-Master (tm) v7.07
Title: Shrimp with Spicy Black Bean Spread
Categories: Seafood, Appetizers, Beans, Spreads
Servings: 1
11 oz Black bean soup/dip
1 tb Lime juice
1 ts Mustard, dijon
1/8 ts Lime peel, grated
60 Crackers
2 tb Oil
1 tb Jalapeno, chopped
1 Garlic clove, minced
30 Shrimp, medium (1 lb)
60 Cilantro leaves
Combine first 7 ingredients until smooth. Cover and refrigerate at least 2
hours. Cut cooked shrimp in half lengthwise and remove vein. Spread 1
teaspoon soup mixture on each cracker. Top with shrimp and garnish with
cilantro. 15 calories per serving--not including cracker. Source:
GOURMET.ZIP file - recipes from Donna Endreson
MMMMM
MMMMM----- Recipe via Meal-Master (tm) v7.07
Title: Silky Apricot Cheese Dip
Categories: Appetizers, Cheese, Dips
Servings: 6
3/4 c Apricot Preserves
1 c Cream Cheese, Softened
1 c Sour Cream
1 ts Almond Extract
1/4 c Almonds, Blanched, Slivered
2 tb Brandy
In a small bowl, mix the apricot preserves and brandy together, then set
aside. Beat the cream cheese to a creamy consistency and blend in the sour
cream and almond extract, blending until very smooth. Add the apricot
brandy mixture and blend well. Fold in the almonds. Cover and chill.
Makes about 3 cups of dip. SUGGESTED DIPPERS: Vanilla Wafers, Pound Cake
Cubes, Muenster Or Monterey Jack Cheese Cubes Or Sticks, Chocolate Chunks.
MMMMM
MMMMM----- Recipe via Meal-Master (tm) v7.07
Title: Simple Pate
Categories: Appetizers
Servings: 6
2 c Chicken livers, cleaned
1/4 ts Marjoram
3/4 c Sweet butter, room
-temperature
1 tb Brandy
2 tb Dry sherry
2 tb Chopped truffles (optional)
Simple Pate xxxxxxxxxxx
salt and pepper to taste
Cover chicken livers with water, salt lightly and birng to boil. Draim
immediately and rise livers in cold water until chilled thoroughly. Drain.
Add marjoram. Puree livers with suitable machine or pass through a fine
wire sieve. Add remaining ingredients and blend well. Taste and adjust
salt. Serve well-chilled.
MMMMM
MMMMM----- Recipe via Meal-Master (tm) v7.07
Title: Simple Sausage Balls
Categories: Appetizers
Servings: 6
1 lb Skinless sausage (Owen's Hot
-works well)
1 lb Grated Colby or Mild Chedar
-Cheese
2 c Pioneer or Bisquick
**
Mix together (someone suggested using a zip-lock bag for mixing. Roll into
about 1" balls. Place on a shalow baking pan (sides required to catch the
grease) and bake at 350 deg F until done. Both cooked and uncooked balls
may be frozen.
MMMMM
MMMMM----- Recipe via Meal-Master (tm) v7.07
Title: Skewered Mozzarella with Canadian Bacon
Categories: Appetizers, Pork, Cheese
Servings: 4
28 Sliced Canadian Bacon
12 oz Mozzarella Cheese
12 Slices French Bread
12 Slices Raw Tomato
1/3 c Salad Oil
2 Cans Tomato Sauce
1 1/2 c Grated Parmesan Cheese
1 Paprika
1 Salad Oil Again
Note: You'll need four skewers approximately 10-12 in. long. Also the
french bread should be the long and narrow kind cut into 1/2 inch slices.
The raw tomato is also cut into 1/2 inch slices. The cans of tomato sauce
are 8 oz. You'll need 28 pieces of cheese to equal the number of slices of
bacon. Cut the cheese into 1 in. squares about 1/4 in. thick. Fold a slice
of Canadian bacon around each piece of cheese. Press the bacon firmly to
hold the cheese in place. Cut each piece of tomato and each piece of bread
in half. Heat the 1/3 cup of oil in a large skillet. Brown bread on both
sides. Be prepared to turn bread quickly to avoid burning. It should be
merely light brown. On each skewer thread alternate pieces of bacon wrapped
around the mozzarella, bread and tomato. Begin and end with the bacon.
Place each skewer in a shallow baking pan or shallow earthenware casserole.
Be sure the folded top of each piece of bacon is up. Pour tomato sauce over
each skewer. Sprinkle generously with parmesan cheese. Sprinkle lightly
with paprika and additional salad oil. Preheat the oven 400°F. Bake the
skewers until brown on top. Serve immediately while very hot.
MMMMM
MMMMM----- Recipe via Meal-Master (tm) v7.07
Title: Smoked Fish Spread
Categories: Seafood, Appetizers, Entertain
Servings: 6
1 1/2 lb Smoked fish
2 ts Minced onion
2 ts Finely chopped celery
1 Clove garlic, crushed
2 tb Finely chopped sweet pickle
1 1/4 c Mayonnaise
1 tb Prepared mustard
1 ds Of Worcestershire sauce
2 tb Chopped fresh parsley
Remove skins and bones from fish. Flake fish well. Combine with remaining
ingredients and chill. Serve with assorted crackers or party breads.
Yield: 3-1/2 cups.
From: Southern Living, The Quick & Easy Cookbook Shared By: Pat Stockett
MMMMM
MMMMM----- Recipe via Meal-Master (tm) v7.07
Title: Smoked Salmon Spread
Categories: Spreads, Dips, Appetizers
Servings: 1
12 oz Philly Free
8 oz Philly Lite
1 lg Can Salmon In Water, Drained
Finely Chopped Green Onions
Liquid Smoke To Taste
Pepper To Taste
Combine all ingredients and mix well. Refrigerate until ready to serve.
Typed by Syd Bigger.
MMMMM
MMMMM----- Recipe via Meal-Master (tm) v7.07
Title: Smoked Salmon Quesadillas
Categories: Seafood, Appetizers, Cheese
Servings: 4
4 oz Soft fresh goat cheese
-(montrachet)
2 tb Grated fresh horseradish or
-1 tbsp prepared horseradish
-2 tbsp sour
Cream
2 ts Chopped fresh dill
8 Inch flour tortillas
4 oz Thinly sliced smoked salmon
A signature starter from Vincent Guerithault on Camelback in
Phoenix,Arizona.
Makes 4 first course servings
Additional chopped fresh dill fresh dill sprigs
Blend goat cheese, grated fresh horseradish, sour cream and chopped fresh
dill in medium bowl. Season cheese mixture to taste with salt and pepper.
Heat heavy large skillet over medium high heat. Add 1 tortilla to skillet
and cook until brown spots appear, about 1 minutes per side. Transfer to
work surface. Spread 1 tbsp cheese mixture over tortilla. Top with 1/4 of
smoked salmon and sprinkle with additional chopped dill. Repeat with
remaining tortillas, cheese mixture, smoked salmon and dill. Cut
quesadillas into wedges. Garnish with dill sprigs and serve,passing
remaining cheese mixture separately.
Origin: Favorite Restaurant Recipes, by Bon Appetit. Shared by: Sharon
Stevens
MMMMM
MMMMM----- Recipe via Meal-Master (tm) v7.07
Title: Smoked Salmon Canapes
Categories: Appetizers
Servings: 36
1/2 (8 Oz.) Pkg. Neufchatel
Cheese Softened
1/2 ts Grated Lime Rind
1/4 ts Onion Powder
1 1/2 lb Jicama, Unpeeled
1/2 ts Worcestershire Sauce
1 tb Ground Black Pepper
2 oz Smoked Salmon Cut Into
36 Thin Strips.
3 Lime Wedges
Combine Cheese, Lime Rind, Onion Powder & Worcestershire Sauce in A Small
Mixing Bowl; Beat At Medium Speed Of An Electric Mixture Untilsmooth. Set
Aside. Cut Jicama Into 1/4 in. Thick Slices; Cut Slices Into 18 (2 Inch)
Sqares. Cut Each Square in Half Diagonally To Make 36 Triangles. Discard
Remaining Jicama. Rub The Longest Side Of Each Triangle With A Lime Wedge.
Dip Side Of Triangle in Pepper. Repeat Procedure With Remaining Triangles.
Pipe OR Spoon Aobut 1 t. Cheese Mixture Onto Each Triangle. Top With A
Salmon Strip.
(Fat 0.8. Chol. 3.)
MMMMM
MMMMM----- Recipe via Meal-Master (tm) v7.07
Title: Smoked Stuffed Artichoke
Categories: Appetizers
Servings: 4
4 Artichokes, fresh ones
-have tight leaves
2 Green onions, finely
-chopped
6 tb Olive oil
1 c Mushrooms, finely chopped
1/2 c Bread crumbs
1/4 c Grated Parmesan cheese
3 tb White wine
3 tb Lemon juice
Salt and pepper
1/2 ts Garlic powder
1/2 c Ham, cooked, finely chopped
1 tb Parsley, chopped
Trim tops and leaves of artichokes with scissors and cut stalks level
with base. (I would cut off the top third of the artichoke and cut off the
tips of the leaves remaining to remove "spikes".) Put artichokes into a
kettle of boiling salted water and simmer about 35 to 40 minutes or until a
leaf can be pulled out easily. Drain, refresh under cold running water, and
let stand upside down until cool.
To make the dressing: Saute green onions slowly in 2 tablespoons of
the oil, until just tender. Stir in mushrooms and cook 2-3 minutes; then
stir in bread crumbs and cheese. Transfer mixture to a bowl and let stand
until cool. Stir in wine, lemon juice and remaining oil. Season well with
garlic salt, salt and pepper, then add ham.
Prepare each artichoke by pulling out some of the center leaves until
the choke can be reached. (I'd just cut off about the top third of the
artichoke and the choke would be reachable.) With a teaspoon, scrape out
all the hairy choke. Fill each artichoke with dressing and top with
parsley. Wrap each artichoke in foil, leaving the top open. Place on
smoker grid and smoke for 1 to 1-1/2 hours.
MMMMM
MMMMM----- Recipe via Meal-Master (tm) v7.07
Title: Smoked Trout Tartlets
Categories: Appetizers, Seafood
Servings: 48
MMMMM------------------------PHYLLO TART SHELLS-----------------------------
1 lg Egg white
2 tb Olive oil
1/4 ts Salt
8 Phyllo dough sheets (14x18"
MMMMM-----------------------SMOKED TROUT FILLING----------------------------
2 pk Cream cheese, low-fat (8 oz)
1/2 lb Trout fillets; smoked, skin
--and pin bones removed
1/3 c Scallions; chopped (2 scall
4 ts Horseradish; well drained
1 c Cucumber; shredded
To make phyllo tartlet shells: Preheat oven to 325 degrees F. Lightly
coat 2 mini-muffin pans with nonstick cooking spray. In a small bowl, whisk
together egg white, oil and salt.
Lay a sheet of phyllo on a work surface and with a pastry brush,
lightly coat it with the egg-white mixture. Lay a second sheet smoothly on
top, taking care to line up the edges before setting the sheet down. (Once
you set down the sheet, it cannot be moved.) Brush with the egg-white
mixture and repeat with 1 more sheet. Lay a fourth sheet on top but do not
brush it.
With a knife, cut the dough into 4 strips lenghtwise and 5 strips
crosswise, making 24 squares. Press squares into muffin cups and bake for 8
to 12 minutes, or until golden brown and crisp. Transfer the tartlets to a
rack and let cool. Repeat the procedure with the remaining 4 sheets of
phyllo and egg-white mixture. (The baked tartlet shells may be stored in a
closed container at room temperature for 1 week or in the freezer for up to
2 months.)
To make smoked trout filling: In a food processor, combine cream
cheese and smoked trout; process until fairly smooth. Add scallions and
horseradish and pulse until just combined. (Alternatively, finely mince the
smoked trout with a knife and combine with the cream cheese, scallion and
horseradish in a small bowl.) (The smoked filling may be made ahead and
refrigerated for up to 2 days.) Shortly before serving, spoon or pipe about
1 heaping tsp. of filling into each tartlet shell and garnish with shredded
cucumber.
50 calories per piece: 3 g protein, 2 g fat, 5 g carbohydrate; 94 mg
sodium; 5 mg cholesterol.
**"The rich, creamy filling contrasts with the pleasant crunch of the
tartlet shell." ~-From Eating Well, May/June 1993.
MMMMM
MMMMM----- Recipe via Meal-Master (tm) v7.07
Title: Smoked Tuna Pate
Categories: Seafood, Dips
Servings: 6
1 lb Smoked tuna or smoked
-mackerel skin removed
6 oz Cream cheese, softened
3 tb To 4 Tb mayonnaise
Juice of 1/2 large lemon
-(about 2 Tb)
Salt and freshly ground
-black pepper
2 tb Very finely diced red onion
From: Bill Birner
Any number of smoked fish can be used in this simple recipe. Instead of a
large serving bowl, you can also chill it in small individual bowls or
ramekins for an elegant first course, with thinly sliced French or black
bread.
Flake the tuna or mackerel and combine it with the cream cheese, mayonnaise
and lemon juice in a food processor. Process until smooth and season to
taste with salt and pepper. Transfer the mixture to a serving bowl and fold
in the red onion. Cover and chill the pate until ready to serve.
MAKES 6 SERVINGS.
MMMMM
MMMMM----- Recipe via Meal-Master (tm) v7.07
Title: Smoked Turkey Calzones
Categories: Appetizers
Servings: 4
2 c Frozen chopped spinach
1/2 c Part-skim ricotta cheese
1 tb Parmesan cheese, grated
1/4 ts Garlic powder
4 oz Refrigerated Pizza dough
6 oz Smoked turkey, thin slice
1 Tomato, med.,8 slices
Preheat oven to 375 degrees F. Spray baking sheet with non-stick spray.
Thaw spinach, squeeze dry. Combine spinach, ricotta, parmesan cheese and
garlic. Divide dough into 4 pieces, roll each to 6" circle. (I probably
would make up my own dough if I had time but the pre-prepared isn't bad.)
Spread spinach mix to within 1/4" of edges of each circle. Place 1 1/2 oz
turkey and 2 tomato slices one on half of circle. Fold over and seal by
pressing edges with fork. Place on prepared baking sheet, bake 12-15
minutes, until browned. Can be frozen and re-heated for lunches. Per each:
201 calories, 18 g protein, 6 g fat, 20 g carbohydrate, 692 mg sodium, 29
mg cholesterol From Weight Watchers Magazine, June 1991 Posted by: Sheila
Exner - January 1992
MMMMM
MMMMM----- Recipe via Meal-Master (tm) v7.07
Title: Smokey Brie Spread
Categories: Appetizers, Spreads, Pork, Cheese
Servings: 1
4 x Slices Bacon, Fried Crisp
8 oz Cream Cheese, Softened
4 1/2 oz Brie Cheese, Room Temp.
2 tb Milk
1 tb Lemon Juice
Place bacon in food processor or blender and process until finely chopped.
Add remaining ingredients and process until smooth. Refrigerate until ready
to serve. Yield: Approx. 1 1/2 cups
MMMMM
MMMMM----- Recipe via Meal-Master (tm) v7.07
Title: Smoky Mushroom Tart
Categories: Appetizers
Servings: 8
1/3 BUTTER PASTRY dough
1 Egg white, lightly beaten
2 tb Butter
10 oz Fresh mushrooms (1 package),
-sliced
7 oz Shitake mushrooms (1
-package), stems discarded
And mushrooms sliced
1 tb Minced fresh garlic
2 ts Dried oregano, crushed
1/8 ts Ground black pepper
1/2 lb Smoked mozzarella cheese,
-thinly sliced
2 tb Grates asiago or Parmesan
-cheese
1/3 c Walnut pieces
1 tb Chopped flat-leaf (Italian)
-parsley
Preheat oven to 400 F. On lightly floured surface roll dough to a 14-inch
round. Transfer to an 11-inch tart pan with removable bottom. Trim edges;
prick bottom with tines of fork. Line pastry shell with foil and and
pastry weights, dried beans, or raw rice. Bake 15 minutes. Remove foil and
weights. Bake 5 to 6 minutes longer or just until pastry starts to turn
golden. Brush with egg white; bake 1 minute longer. Cool completely on
wire rack. In large skillet, melt butter over medium-low heat. Add
mushrooms, garlic, oregano, and pepper. Saute until mushrooms are golden
and liquid has evaporated, about 8 minutes; cool to room temperature. Cover
bottom of tart shell with mozzarella, cutting slices to fill in spaces. Top
with mushroom mixture then sprinkle with asiago and walnuts. Bake 20
minutes. Cool 5 minutes on wire rack before removing outer ring. Serve
warm.
Makes 8 servings.
[ 1001 HOME IDEAS MAGAZINE; June 1990 ]
MMMMM
MMMMM----- Recipe via Meal-Master (tm) v7.07
Title: Smoky Salmon
Categories: Appetizers
Servings: 6
1 7-3/4 oz can of salmon
1 tb Lemon juice
2 ts Grated onion
2 ts Horseradish
1/4 ts Liquid smoke
Salt and pepper to taste
1 8 oz package cream cheese,
-softened
1/4 c Chopped pecans
2 tb Snipped parsley
Smoky Salmon xxxxxxxxxxxx
Drain and flake salmon. Combine salmon, lemon juice, onion, horseradish,
liquid smoke, salt and peppe4 r with cream cheese. Blend together well.
Shape into a ball or log on wax paper. Wrap and chill for several hours.
Combine nuts and parsley on wax paper. Roll salmon mold on this. Chill. If
desired, just before serving shape into fish shape and garnish with
additional
MMMMM
MMMMM----- Recipe via Meal-Master (tm) v7.07
Title: Smooth and Spicy Boursin Cheese Dip
Categories: Dips, Cheese
Servings: 4
1/2 c Butter, Softened
1 c Cream Cheese, Softened
1 Garlic Clove, Crushed
2 ts White Onion, Finely Minced
1 ts Italian Seasoning
2 tb Milk
2 tb Walnuts, Minced
Cream the butter and cream cheese together by hand and then blend in the
garlic. Blend until almost smooth. Add the onion and Italian seasoning
mixing well. Blend in the milk and then blend in the walnuts. Blend until
thoroughly mixed. Serve at room temperature. Makes about 1 3/4 cups of
dip. SUGGESTED DIPPERS: Apples, Lavasch Crackers, Potato Chips, Broccoli,
Cocktail Rye Bread, Dried Fruit
MMMMM
MMMMM----- Recipe via Meal-Master (tm) v7.07
Title: Snails Bourguignonne / Escargots a la Bourguignonne
Categories: Appetizers
Servings: 6
24 Large Paris mushrooms
Salt and pepper
1/2 c Oil
100 Canned Burgundy snails
1/2 c Snail butter
Preparation 15 minutes. Cooking 15 minutes. About 100 snails.
Remove the stalks from the mushrooms.
Season the mushroom caps with salt, pour the oil over them and sweat them
in the oven. Take the mushroom caps out and place 4-5 snails in each one.
Cover with snail butter and heat in the oven just before serving, exactly
as you would snails in their shells.
Dry white wines: Quincy, Pouilly-Fume, Bourgogne-Aligote. Red wines:
Saint-Emilion, Chinon, Bourgueil, Rully, Beaujolais-Villages.
[From "Larousse Traditional French Cooking."]
MMMMM
MMMMM----- Recipe via Meal-Master (tm) v7.07
Title: Soft Pretzels
Categories: Appetizers
Servings: 1
1 Envelope yeast
1 1/4 c Warm water
1 ts Sugar
2 ts Salt
4 c Flour (plus extra)
Butter as needed
4 ts Soda
Coarse salt for sprinkling
Dissolve the yeast in 1/4 c of the water. Then stir in an additional cup
of warm water, and the sugar. Pour the yeast mixture into a bowl and add
the salt. Beat in the flour to make a stiff dough. Knead it for 10 min or
until the dough is elastic. Place in a bowl and spread it with butter.
Cover it and let it rise for 45 min or until double in size. Shape the
dough into sticks or twists. Make it 1/2 the thickness of the desired
finished pretzel.
Bring 4 cups of water to boiling with the soda. Drop in 3 pretzels at a
time. Boil them for 1 minute or until they float. Remove and drain them,
and place them on buttered cookie sheets. Sprinkle them with coarse salt.
Bake the pretzels at 475 F for 12 minutes or until golden brown. To make
them crisp, lay them on a cookie sheet and place them in a warm oven 200 F
for 2 hours.
Source: Amish Cooking c. 1980 Pathway Publishing Corporation Shared by
Elizabeth Rodier from library book 5/93
MMMMM
MMMMM----- Recipe via Meal-Master (tm) v7.07
Title: Sorrel Frittata
Categories: Appetizers, Eggs
Servings: 6
3 c Stems removed & torn sorrel
1/2 c Boiling salted water
6 Eggs
2 tb Sour cream
1 pn Cayenne pepper
Seasoned salt
Freshly ground pepper
1 md Boiled until tender red
-potato
2 tb Butter
1/4 c Minced shallot
3 tb Sour cream
paprika garnish leaves sorrel
Cook sorrel* in boiling salted water in large saucepan until tender, about
1 minute. Drain well. Squeeze dry, then pat dry with paper towels. Whisk
eggs, 2 tablespoons sour cream, cayenne pepper, salt and pepper to blend in
medium bowl. Mix in cooked sorrel.
Preheat broiler. Peel potato and finely chop. Melt butter in heavy 10-inch
broiler proof skillet over low heat. Add shallot and cook until tender,
stirring frequently, about 6 minutes. Increase heat to medium. Add potato
and stir until coated with butter. Add egg mixture. Reduce heat to low and
cook until bottom of frittata is set and only top surface is runny, about
10 minutes. Spread 3 tablespoons sour cream over top. Sprinkle lightly with
paprika. Broil until top is light brown, watching carefully. Transfer to
platter. Surround with sorrel leaves. Cut into small slices. Serve hot or
at room temperature.
*Can substitute torn spinach leaves.
MMMMM
MMMMM----- Recipe via Meal-Master (tm) v7.07
Title: Souffleed Crepes
Categories: Appetizers
Servings: 28
3 Eggs; separated
1 c Milk
3/4 c Flour
1/2 ts Sugar
1/4 ts Salt
2 tb Butter; melted, cooled
These proportions make an eggier-tasting crepe. Beat the egg yolks with
part of the milk, add flour, sugar, salt, beat well. Add remaining milk
gradually, then melted butter. Beat egg whites stiff. Fold into crepe
mixture. They either may be cooked in the usual way in a crepe pan or put
into a large buttered pan and baked in a preheated 375F oven for about 25
to 30 minutes. This then becomes something like a flat souffle that can be
topped with a filling or one can be put over half the batter, the rest
poured on top. It can be a sweet filling like strawberries or apples and
may be flavored with lemon rind, brandy, or vanilla.
From: You can do anything with crepes. 1993 Cooking Echo Picnic cookbook
exchange. Happy Charring
~-- EZPoint V2.2 * Origin: "LaRK's" Place (1:343/26.3)
===========================================================================
BBS: High Country East Date: 07-31-93 (23:21) Number: 1778 From: LAWRENCE
KELLIE Refer#: NONE To: ALL Recvd: NO Subj: recipe Conf: (52)
Cooking
MMMMM
MMMMM----- Recipe via Meal-Master (tm) v7.07
Title: Sour Cream Brittlebread
Categories: Appetizers
Servings: 6
1 1/3 c Flour
2 tb Sugar
1/4 ts Salt (optional, see note*)
1/4 ts Baking soda
1/4 c Butter
1/2 c Sour cream or soured milk**
1 tb Seasoned salt (optional)
Kosher salt for sprinkling
* Leave out the first salt if using seasoned salt ** (My note) works OK
with 1/2 tb lemon juice in milk thickened with extra milk powder to make
1/2 cup. Sprinkled salt did not stick very well, suggest mixing in the
desired amount of regular salt. Spices may mix more evenly if combined
first with the flour.
Preheat oven to 400 F. Sift together the flour, sugar, salt and baking
soda into a bowl or food processor. Cut in the butter. Add the sour ceam
and salt or seasoning. Mix to a soft dough.
Roll out PAPER-THIN on a floured board. Cut in 1 1/2" squares or shapes
and sprinkle with salt (see note). Bake on ungreased baking sheet about 5
min. Remove the thin pieces that brown first if necessary and give the
other pieces a bit longer to brown. Turn off heat and crisp in the oven.
Makes about 3 small cookie sheets of "crackers" almost touching or may be
cooked in larger sheets to break up after cooking. May be rolled between
sheets of wax paper 1/4 to 1/2 of the dough at a time.
Keep for snacking in an air tight jar. Suggestion - divide the dough and
the spices in thirds. Mix and bake the first pan and taste so that
seasoning or salt can be adjusted. OR make some spicy and some just salted
and cut them different shapes so you know which are which.
Source: New Southern Cooking by Nathalie Dupree Creole seasoning may be
used for the seasoned salt.
Shared by Elizabeth Rodier 4/93
MMMMM
MMMMM----- Recipe via Meal-Master (tm) v7.07
Title: Sour Cream Taco Dip
Categories: Dips
Servings: 6
2 c Sour cream
1 pk Taco seasoning
1/2 c Grated monterey jack or mild
-cheddar cheese
1/2 c Salsa (mild, med, or hot)
1 Tomato, finely chopped
3/4 c Chredded lettuce
2 Green onions, finely chopped
400 g Bag of tortilla chips,
-(taco, or nacho chips
Stir together sour cream, taco seasoning, and chopped green onion. Place in
a shallow, wide bowl. Top evenly with grated cheese, salsa,lettuce and
tomato. Serve with tortilla's or Nacho's chips.
Origin: Back of coupon for salsa Shared by: Sharon Stevens.
MMMMM
MMMMM----- Recipe via Meal-Master (tm) v7.07
Title: Soured Cream Clam Dip
Categories: Appetizers, Seafood
Servings: 6
1 cn Gorton's clams, drained
1/8 ts Pepper
1 c Soured cream
1/2 ts Celery salt
2 ts Lemon juice
2 tb Minced onion
1/2 ts Salt
Gently fold clams into sour cream. Add other ingredients and stir gently
until blended. Serve with chips.
Shared By: Pat Stockett
MMMMM
MMMMM----- Recipe via Meal-Master (tm) v7.07
Title: Southwest Guacamole
Categories: Dips, Appetizers
Servings: 6
5 Avocados, Ripe, Peel & Pit
4 Cloves Garlic, Fine Chopped
1 c Tomato, Chopped
1/4 c Lime Juice
1/2 ts Salt
Mash avocados in a medium bowl until slightly lumpy. Stir in remaining
ingredients. Cover and refrigerate 1 hour. Makes 3 cups of dip.
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MMMMM----- Recipe via Meal-Master (tm) v7.07
Title: Southwest Ham and Cheese
Categories: Appetizers, Pork, Cheese
Servings: 4
6 Cooked Smoked Ham Slices
6 Flour Tortillas, 7" Diameter
3 Cheddar Cheese, Mild
6 tb Vegetable Oil
Place 1 slice ham on each of 3 tortillas. Top each with cheese, another
slice of ham and a tortilla. Heat 2 T of the oil in a 10-inch skillet over
medium heat until hot. Cook 1 sandwich in oil, turning once, until golden
brown and cheese is melted, about 3 minutes. Cut into 4 wedges. Repeat
with remaining oil and sandwiches.
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Title: Speedy Crabmeat Imperial
Categories: Appetizers, Seafood, Microwave
Servings: 6
2 tb Butter
1/4 c Chopped Onion
1/4 c Chopped Green Pepper
2 oz Jar Pimento
3 tb All-Purpose Flour
2 ts Dry Mustard
1/4 ts Salt
1/4 ts White Pepper
ds Tabasco
1 c Milk
3 tb Chablis
1 lb Fresh Lump Crabmeat
Combine first three ingredients in a 1 1/2 qt. casserole. Microwave on
high, uncovered, 2 minutes. Stir in pimiento and next 5 ingredients,
stirring until smooth. Gradually add milk and Chablis, stirring well.
Microwave at High, uncovered, 3-4 minutes or until bubbly, stirring after 2
minutes. Stir in crabmeat. Spoon mixture evenly into 6 baking shells.
Arrange shells on a 12-inch glass pizza plate. Cover with waxed paper, and
microwave on high 3-4 minutes or until thoroughly heated. Garnish, if
desired with pimiento strips.
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MMMMM----- Recipe via Meal-Master (tm) v7.07
Title: Spiced Bake Sweet Potatoes
Categories: Appetizers
Servings: 4
2 md Sweet potatoes
1 1/2 tb Vegetable oil
1 ts Curry powder
1/4 ts Turmeric
1/4 ts Cumin
1/4 ts Ginger powder
1/2 ts Salt
Pre-heat oven to 400F. Wash & scrub potatoes, leaving the skins on. Cut
the into sticks & set aside.
Mix together spices & oil. Add potato sticks to mixture & coat well. Lay
onto a cookie sheet & bake for 30 to 40 minutes. Stir them half way
through cooking.
VT October, 1991
MMMMM
MMMMM----- Recipe via Meal-Master (tm) v7.07
Title: Spiced Lamb Triangles
Categories: Appetizers, Lamb
Servings: 24
MMMMM---------------------------LAMB FILLING--------------------------------
1/2 c Raisins; golden (chopped)
2 tb Pine nuts
2 ts Olive oil
1 Onion, finely chopped
2 Garlic cloves, finely choppd
1/2 lb Ground lamb; lean
2 ts Cumin; ground
1 ts Cinnamon; ground
3/4 ts Allspice; ground
1/4 c Chicken stock (defatted, w/
--reduced sodium)
1/4 c Parsley; chopped fresh
1 1/2 tb Lemon juice; fresh
Salt and pepper, to taste
MMMMM--------------------------PHYLLO PASTRY-------------------------------
1 lg Egg white
2 tb Olive oil
1/4 ts Salt
8 Phyllo dough sheets (14x18"
1 ts Poppy or sesame seeds or a
--combination
To make lamb filling: In a small bowl, cover raisins with boiling
water and let steep for 5 minutes; drain and set aside.
Set a large nonstick skillet over low heat and add the pine nuts.
Cook, stirring, until well toasted, 3 to 4 minutes. Turn out onto a plat to
cool. Chop pine nuts and reserve. Add oil to the skillet and heat over
medium heat. Add onions and garlic; saute until softened and beginning to
color, 3 to 5 minutes. Add lamb, cumin, cinnamon and all-spice; cook,
stirring, until the lamb is no longer pink, 2 to 3 minutes. Transfer to a
colander and drain off fat. Return the lamb mixture to the skillet and add
chicken stock, reserved raisins and pine nuts, parsley and lemon juice;
cook until liquid is absorbed, about 1 minute. Season with sal and pepper.
Let cool. (The lamb filling can be prepared ahead and refrigerated for up
to 2 days.)
To form phyllo triangles: Set oven rack on the upper level; preheat to
350 degrees F. Lightly coat a baking sheet with nonstick cooking spray ro
line with parchment paper. In a small bowl, whist together egg white, oil,
and salt.
Lay a sheet of phyllo on the work surface with short side toward you.
Cut lenghtwise into thirds. Brush the lenghtwise half of each strip lightly
with the egg-white mixture. Place a tablespoon of filling at the bottom of
the strip and fold one corner of the strip over the filling diagonally
across to the opposite edge to form a triangle. Continue to fold the
triangle onto itself, as you would fold a flag. Place on the prepeared
baking sheet. Repeat with the remaining phyllo, egg-white mixture and
filling.
Brush the triangles lightly with the egg-white mixture and sprindle
with seeds, if desired. Bake for 20 to 25 minutes, or until dar, golden.
Let cool for 5 minutes before serving hot. (The triangles may be baked up
to 2 days in advance, then reheated in a 350 degree F oven for 10 to 12
minutes, or until heated through.)
95 calories per piece: 4 g proten, 4 g fat, 11g carbohydrate; 76 mg sodium;
7 mg cholesterol.
**"Savory lamb and sweet golden raisins fill these delicious morsels."
~-From Eating Well, May/June 1993.
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MMMMM----- Recipe via Meal-Master (tm) v7.07
Title: Spiced Melon Cocktail
Categories: Appetizers, Seafood
Servings: 4
1 Ripe honeydew melon, cut in
-half, seeded
1 1/2 c Whipping cream
1 1/2 c Mayonnaise
2 ts Lemon juice
1 ts Paprika
1/2 ts Hot pepper sauce
1/2 ts Worcestershire sauce
2 tb Tomato paste
8 oz White crabmeat, flaked
8 Radicchio leaves (opt)
Lemon and lime slices (opt)
Fresh mint leaves (opt)
Scoop melon in balls.
To make dressing, whip cream until soft peaks form. Mix in mayonnaise,
lemon juice, paprika, hot pepper sauce, Worcestershire sauce and tomato
paste.
Stir crabmeat into dressing. Lightly mix in melon and toss ingredients
gently until coated. Arrange shredded radicchio on 4 individual serving
dishes. Spoon melon and crab mixture on radicchio. Chill lightly. To serve,
garnish with citrus slices and mint sprigs, if desired.
MMMMM
MMMMM----- Recipe via Meal-Master (tm) v7.07
Title: Spiced Nuts
Categories: Appetizers
Servings: 6
Jim Vorheis
1/2 c Sunflower nuts
1/2 c Spanish peanuts
1/2 c Toasted corn nuts
1 ts Chili powder
1/4 ts Cumin
1/8 ts Garlic powder
1/8 ts Cayenne pepper
Heat all ingredients in a skillet for about 5 minutes. Stir frequently.
Colorado Cache Cookbook (1978) From the collection of Jim Vorheis
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MMMMM----- Recipe via Meal-Master (tm) v7.07
Title: Spiced Ricotta Spread
Categories: Dips
Servings: 1
1 1/2 c Part skim ricotta cheese
2 tb Sugar
1 1/2 tb Finely grated orange peel
1/8 ts Ground nutmeg
1. In a bowl, mix together cheese, sugar, 1 tablespoon peel, and nutmeg.
2. Spoon mixture into a small bowl and sprinkle with remaining peel. If
made ahead, cover and chill up to 2 days. Makes 1 1/2 cups.
MMMMM
MMMMM----- Recipe via Meal-Master (tm) v7.07
Title: Spiced Sweet Potatoes
Categories: Appetizers
Servings: 4
2 md Sweet potatoes
1 1/2 tb Vegetable oil
1/2 ts Coriander
1/2 ts Garlic powder
1/4 ts Ginger powder
1 tb Soy sauce
Wash & scrub potatoes. Cut into sticks & set aside.
Mix together oil & spices. Dip the potatoes into the mixture & spread onto
a cookie sheet. Bake at 400F for 30 to 40 minutes, stirring half way
through cooking.
VT October, 1991
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MMMMM----- Recipe via Meal-Master (tm) v7.07
Title: Spicy Artichoke Dip
Categories: Dips, Appetizers
Servings: 2
1 c Grated Parmesan cheese
1 c Mayonnaise
1 cn (14-oz.) artichoke hearts,
-drained, chopped
1 cn (4-oz.) chopped green
-chilies, drained
1 Garlic clove, minced
2 tb Green onion slices
2 tb Chopped tomatoes
Preheat oven to 350 F. Mix all ingredients except onions and tomatoes.
Spoon into 9-inch pie plate or quiche dish. Bake 20 to 25 minutes or until
lightly browned. Sprinkle with onions and tomatoes. Serve with crackers or
pita bread triangles.
Makes 2 cups.
From: Steve Herrick Source: [Kraft]
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MMMMM----- Recipe via Meal-Master (tm) v7.07
Title: Spicy Beef Lettuce Cups
Categories: Appetizers, Beef
Servings: 4
12 oz Boneless sirloin, trimmed
2 tb Light soy sauce
1 tb Dry sherry
1 Piece ginger root, peeled,
-grated (1/2")
1 Garlic clove, crushed
2 pn Five Spice Powder
1 ts Chili sauce
2 tb Corn oil
6 Green onions, sliced
-diagonally
1 sm Red bell pepper, seeded,
-diced
1/2 ts Cornstarch
1 ts Water
8 Crisp lettuce cups, chilled
Fresh parsley sprigs (opt)
Cut steak in very thin slivers and place in a bowl.
Add soy sauce, sherry, ginger, garlic, Five Spice Powder and refrigerate 1
hour, stirring occasionally. Heat oil in a skillet or wok. Add onions and
red pepper; stir-fry 1 minute.
Add beef mixture to onion mixture and stir-fry 2-3 minutes. In a custard
cup, blend cornstarch and water until smooth; add to beef mixture. Cook 1
minute, stirring constantly. Spoon beef mixture into lettuce cups. Garnish
with parsley sprigs, if desired.
MMMMM
MMMMM----- Recipe via Meal-Master (tm) v7.07
Title: Spicy Dip for Vegetables
Categories: Appetizers, Cheese
Servings: 4
1/4 c Seedless Raisins
1 c Cottage Cheese, Cream Style
2 tb Vinegar
1/2 sm Onion, Cut Up
1 ts Chili Powder
1/2 ts Curry Powder, To Taste
3/4 ts Salt
1/8 ts Black Pepper, Freshly Ground
MMMMM------------------------DIPPING VEGETABLES-----------------------------
Your Choice Of Veggies
Place raisins in small bowl and cover with hot tap water. Let stand 10
minutes. Meanwhile, in blender container, combine cottage cheese, vinegar,
onion, chili powder, curry, salt and pepper. Add drained, soaked raisins.
Cover and blend at high speed until smooth and creamy. If necessary, add 1
T water in which raisins were soaked (or plain water) to make good dipping
consistency. Serve well chilled with a selection of vegetables, such as
cauliflowerets, carrot sticks, blanched green beans, radish roses.
broccoli, celery stick, zucchini sticks, or cooked artichokes.
MMMMM
MMMMM----- Recipe via Meal-Master (tm) v7.07
Title: Spicy Jalapeno Spread
Categories: Appetizers, Spreads
Servings: 1
4 c Cheddar cheese; grated
1 Medium onion; finely chopped
2 Cloves garlic; minced
6 Jalapeno peppers, chopped
1 c Mayonnaise
1/2 c Green onion; chopped
1 ts Garlic salt
In a large mixing bowl, combine all ingredients. Stir until well blended.
Refrigerate overnight to allow flavors to blend before serving.
Shared by Rita Taule, Prodigy ID# BTVC62A.
MMMMM
MMMMM----- Recipe via Meal-Master (tm) v7.07
Title: Spicy Orange Nuts
Categories: Appetizers
Servings: 6
1 1/2 c Unsifted powdered sugar
2 tb Cornstarch
1 ts Cinnamon
3/4 ts Cloves
1/4 ts Allspice
1/8 ts Salt
2 tb Freshly grated orange peel.
2 Egg whites, slightly beaten
3 tb Freshley squeezed orange
-juice
2 c Walnut or pecan halves
From: Arizona Cookbook
Sift together sugar, cornstarch, spices and salt. Stir in grated peel.
Blend egg whites with orange juice; stir in nuts, coating each half
completely. Drain thoroughly. Then roll in sugar mixture to coat well.
Spread on cookie sheet. Do not allow nuts to touch. Bake at 250 for 20 to
25 minutes (or until dry). Cool before storing in container.
This sounds like a recipe that would make a good Christmas gift!
MMMMM
MMMMM----- Recipe via Meal-Master (tm) v7.07
Title: Spicy Peanut Yogurt Dip
Categories: Appetizers, Dips
Servings: 2
1/4 c Peanut Butter
1 c Plain Yogurt
1 ts Coriander, Ground
1 1/4 ts Cayenne Pepper
1/8 ts Pepper
Blend the peanut butter and yogurt together, mixing until smooth. Add all
of the other ingredients, blending well. Cover and chill. Makes about 1
1/4 cups of dip. SUGGESTED DIPPERS: Seafood, Kiwi, Plums, Saltines
MMMMM
MMMMM----- Recipe via Meal-Master (tm) v7.07
Title: Spicy Rice Balls
Categories: Appetizers
Servings: 6
3/4 c Extra Long Grain Rice
1/2 ts Salt
1 lb Ground Beef or Bulk Sausage*
1/2 ts Pepper
1 sm Onion; chopped
1/2 ts Garlic Powder
1/4 c Chopped Green Pepper
1/4 c Prepared Horse Radish
1/4 c Chopped Celery
1 tb Worcestershire Sauce
1/4 c Chopped Green Onions
1 cn Tomato Soup
Egg
1 cn Water
1 ts Dry Mustard
1 ts Hot Sauce **
Servings: 6
* Raw ** More or less to taste Combine all ingredients except tomato soup,
water and hot sauce. Mix together well. Make balls about 1 inch in
diameter. Place in baking dish. Combine tomato soup, water and hot sauce
and pour over meatballs. Bake, covered, in 350 * oven for 1 hour. Makes
30-36 small meatballs. Serve with toothpicks as hor d'oeuvres.
MMMMM
MMMMM----- Recipe via Meal-Master (tm) v7.07
Title: Spicy-Sweet Treats
Categories: Appetizers
Servings: 1
8 oz Pace Picante Sauce
8 oz Honey
Cubed chicken breast
Cubed turkey breast
Cooked shrimp
Smoked sausage slices (1/4")
Simmer Pace and honey in a saucepan until thickened. Add bite-size cubes of
chicken or turkey breast (plain or smoked), cooked shrimp or smoked sausage
slices. Heat through and serve in a chafing dish or a shallow dish with
wooden picks.
MMMMM
MMMMM----- Recipe via Meal-Master (tm) v7.07
Title: Spinach Balls
Categories: Appetizers
Servings: 8
20 pk CHOPPED SPINACH; COOKED AND
2 c PEPPRIDGE FARM HERB STUFFING
2 ONIONS; CHOPPED FINE
6 EGGS; BEATEN
3/4 c MELTED BUTTER
1/2 c PARMESAN CHEESE
1 ts GARLIC
1/2 ts THYNE
MIX ALL TOGETHER ROLL INTO SMALL BALL AND COOK ON GREASE COOKIE SHEET IN
350 DEG OVEN FOR 20 MINUTES. THIS CAN BE FROZEN BEFORE COOKING OR AFTER.
SERVE HOT!! THIS IS REALLY GOOD I DON'T EAT SPINACH BUT I LOVE THESE, IT
REALLY TASTE LIKE DRESSING. HOPE YOU WILL TRY THIS . LET ME KNOW HOW YOUR
OPEN HOUSE GOES. I LIKE THINGS LIKE THAT. I PLAN ON HAVING AN OLD FASHION
TAFFY PULL.
MMMMM
MMMMM----- Recipe via Meal-Master (tm) v7.07
Title: Spinach Cheese Puffs
Categories: Appetizers, Eggs, Cheese
Servings: 1
10 oz Frozen Chopped Spinach
1 c Milk
1/2 c Margarine Or Butter
1 ts Salt
1 c All-Purpose Flour
4 lg Eggs
1/4 lb Swiss Cheese Shredded
1/2 c Grated Parmesan Cheese
Parsley, Beet Or Salad Green
Drain spinach; squeeze dry with paper towels. In 3-quart saucepan over
medium heat, heat milk, margarine or butter, and salt until margarine melts
and mizture boils. Remove saucepan from heat. With wodden spoon, vigorously
stir in flour all at once until mixture forms a ball and leaves side of
saucepan. Add eggs to flour mixture, 1 at a time, beating well after each
addition, until mixture is smooth and satiny. Stir in Gruyere and parmesan
cheeses and spinach. If not baking right away, cover surface of mixture
with plastic wrap and refrigerate. Preheat oven to 375°F. Lightly grease 2
large cookie sheets. Drop batter by level tablespoons onto cookie sheets,
about 1 1/2 inches apart. Bake 15 to 20 minutes until cheese puffs are
golden brown. Arrange appetizer and garnish on platter; serve immediately.
MMMMM
MMMMM----- Recipe via Meal-Master (tm) v7.07
Title: Spinach Dip in Pumpernickel
Categories: Appetizers, Dips
Servings: 6
10 oz Package frozen, chopped
-spinach, drained
1 pk Knorr's Swiss Vegetable Soup
1 c Mayonnaise
2 c Sour cream
8 oz Can water chestnuts, chopped
1 sm Onion, chopped
1 Round pumpernickel loaf,
-hollowed
In a bowl, mix all ingredients except bread. Chill 6 hours before serving.
May be refrigerated for 1 week. Spoon into hollowed pumpernickel round
loaf. Reserve remaining bread and cut into squares for dipping.
Yield: 5 cups
From: "Celebrate San Antonio - A Cookbook" by the San Antonio Junior
Forum, 1986. ISBN 0-961917-0-0
Posted by: Karin Brewer, Cooking Echo, 8/92
MMMMM
MMMMM----- Recipe via Meal-Master (tm) v7.07
Title: Spinach Dip
Categories: Dips
Servings: 12
1 lb Fresh spinach
1 c Dairy sour cream
1/2 c Plain yogurt
1/2 c Finely chopped fresh parsley
1/4 c Chopped green onions
1 ts Salt
Fresh ground pepper to taste
1>. Remove stems and tough bits from spinach. Boil or steam until wilted.
Drain thouroghly and chop. 2>. Combine spinach, sour cream, yogurt,
parsley, green onion, salt and pepper in a small bowl. Cover and
refrigerate for at least 4 hours or overnight to blend flavors.
MMMMM
MMMMM----- Recipe via Meal-Master (tm) v7.07
Title: Spinach Onion Dip
Categories: Dips
Servings: 2
1 Pkg.(10 oz) spinach
1 c Low-fat cottage cheese
1 tb Lemon juice
1/2 c Low-fat plain yogurt
1/2 c Chopped fresh parsley
1/4 c Chopped green onion
1 ts Salt
Trim stems and coarse leaves from spinach. Rinse well; cook, covered,over
medium-high heat, in water clinging to leaves, 3 to 4 minutes or just until
wilted. Drain, squeeze out excess moisture and chop coarsely.
In blender or food processor, process cottage cheese with lemon juice until
blended. Add spinach, yogurt, parsley, onion, salt, and pepper to taste;
process just until mixed. Cover and refrigerate for at least 4 hours or
overnight to blend flavors. Makes 2 1/4 cups.
Per 1 Tbsp serving: 10 calories, no fat, 1 mg cholesterol, 96 mg sodium,1 g
protein and 1 g carbohydrate.
Source: Canadian Living Magazine, March 1988.
MMMMM
MMMMM----- Recipe via Meal-Master (tm) v7.07
Title: Spinach Squares
Categories: Appetizers
Servings: 12
1 c Milk
1 c Flour
3 Beaten Eggs
1/2 ts Baking Powder
1 Crushed Garlic Clove
1 lb Pepper Jack Cheese, Shredded
20 oz Chopped Frozen Spinach
-Thawed And Drained
1/4 c Butter
1/4 Stick Pepperoni, Chopped
14 oz Black Olives
Combine milk,flour, eggs , baking powder and garlic--mix well-add
spinach,cheese, olives and pepperoni. Melt butter in bottom of 9 x 12 pan.
Pour spinach mixture into pan.. pat down.. Bake at 350 of 30 minutes or til
edges are brown.>>> these can be eaten hot or warm..they cut easier the
cooler they are...
MMMMM
MMMMM----- Recipe via Meal-Master (tm) v7.07
Title: Spinach Vegetable Dip
Categories: Appetizers, Condiments, Dips
Servings: 20
1 pk Frozen Chopped Leaf Spinach
1 pt Helman's Mayonaise
1 c Sour Cream
1/2 c Chopped Onions
Thaw and drain spinaach well. Thoroughly mix all ingredients together.
Chill, for best results, chill overnight. Serve with fresh cut vegetables
or with pumpernickle bread. Great dip!! Usually have to double recipe.
MMMMM
MMMMM----- Recipe via Meal-Master (tm) v7.07
Title: Spinach-Feta Rolls
Categories: Appetizers
Servings: 36
MMMMM-----------------------SPINACH-FETA FILLING----------------------------
1 1/4 lb Spinach; fresh, stemmed and
--washed
1 tb Olive oil
3 bn Scallions, trimmed and
--chopped (1-1/2 c)
1/4 c Feta cheese; crumbled
2 tb Parmesan cheese, freshly
--grated
2 tb Dill; fresh, chopped
1 tb Lemon juice
Salt & pepper, to taste
2 lg Egg whites
MMMMM--------------------------PHYLLO PASTRY-------------------------------
8 Phyllo dough sheets (14x18")
1 lg Egg white
2 tb Olive oil
1/4 ts Salt
1 ts Poppy or sesame seeds, or a
--combination
To make filling: Put spinach with water still clinging to the leaves in
a large pot. Cover and cook over medium heat until the spinach is wilted,
about 5 minutes. Drain and refresh with cold water. Squeeze the spinach
quite dry and chop. In nonstick skillet, heat oil over medium heat. Add
scallions and saute until softened, 2 to 3 minutes. Transfer to a
medium-sized bowl and stir in spinach, feta, Parmesan, dill and lemon
juice. Season with salt and pepper. Beat egg whites lightly with a fork and
stir into the spinach mixture.
To form phyllo rolls: Set oven rack on the upper level; preheat to 350
degrees F. Coat a baking sheet lightly with nonstick cooking spray or line
with parchment paper. In a small bowl, whisk together egg white, oil and
salt. Lay one sheet of phyllo on a work surface with a short side toward
you. Brush lower half of the sheet with the egg-white mixture. Repeat this
step with a second sheet of phyllo and set on top of the first. Spoon
one-quarter of the spinach filling along one long edge. Tuck in the side
edges and roll up, jelly-roll fashion. Place on the prepared baking sheet.
Repeat with the remaining phyllo, egg-white mixture and filling, making 4
rolls in all. Brush tops of the rolls lightly with the egg-mixture and
sprinkle with seeds, if desired. Bake for 25 to 30 minutes. With a serrated
knife, cut each roll diagonally into 9 pieces and serve hot.
The rolls may be prepared, baked and sliced up to 2 days in advance. Reheat
in a 350 degree F oven for 10 to 12 minutes, or until heated through. Makes
36 appetizers.
39 calories per piece: 2 g protein, 2 g fat, 5 g carbohydrate; 77 mg
sodium; 1 mg cholesterol.
**"Inspired by the Greek appetizer spanakopitakia, these rolls are easy to
make for a crowd."
--From Eating Well, May/June 1993.
MMMMM
MMMMM----- Recipe via Meal-Master (tm) v7.07
Title: Spinach-Parmesan Balls
Categories: Appetizers
Servings: 40
10 oz Packages frozen chopped
-spinach, thawed and
-squeezed dry
1 1/2 c Dry breadcrumbs
1 c Grated Parmesan cheese
1/2 c (1 stick) butter, room
-temperature
2 Eggs, beaten to blend
3 Garlic cloves, minced
Makes about 40
Salt and freshly ground pepper
Preheat oven to 325 degrees F. Combine first 6 ingredients in medium bowl.
Season with salt and pepper. Form into 2-inch balls and place on baking
sheet. Bake until just brown, about 45 minutes. Serve immediately.
MMMMM
MMMMM----- Recipe via Meal-Master (tm) v7.07
Title: Spring Rolls (Chinese)
Categories: Appetizers
Servings: 8
1/2 lb Lean pork, chopped
1 1/2 c Bean sprouts, chopped
1 1/2 c Cabbage, chopped
1/2 c Bamboo shoots, thinly sliced
1/2 c Grated carrot
3 Mushrooms, chopped
3 Green onions, thin slice
1 Garlic clove, minced
2 Slices ginger, minced
1 ts Soy sauce
1 ts Suar
1 tb Sesame oil
Dash pepper
8 Egg roll wrappers
Mix all ingredients together. Fill eggroll wrappers. Fold in sides, roll,
seal with water or egg white. Deep fry in HOT oil until brown. Remove and
drain. This will make 6 to 12 depending on how much filling you use.
Posted by: Grandma Sheila Exner - August 1991
MMMMM
MMMMM----- Recipe via Meal-Master (tm) v7.07
Title: Steak Tartare
Categories: Appetizers, Beef, Spreads
Servings: 1
1/4 lb Fresh, Raw Sirloin Or
1/4 lb Tenderloin Beef, Cubed
1/2 ts Capers
1/4 ts Worcestershire Sauce
1/4 ts Dijon Mustard
1-Inch Piece Onion
Place the meat in a blender or food processor and process until meat is
finely chopped. Add remaining ingrediants and repeat processing. Form into
ball. Keep refrigerated until ready to serve. Serve with cocktail rye
bread. Yield: 1 Cup
MMMMM
MMMMM----- Recipe via Meal-Master (tm) v7.07
Title: Steamed Oysters with Black Beans
Categories: Seafood, Appetizers
Servings: 6
12 Oysters, freshly shucked on
-the half shell
2 ts Fermented black beans,
-rinsed and drained *
1 tb Soy sauce, low-sodium
1 tb Shao-hsing wine, * or dry
-sherry
1 1/2 ts Sugar
1 tb White vinegar, distilled
2 tb Chicken stock, or canned
-low-sodium broth
2 ts Oriental sesame oil
1 tb Peanut oil
pn Freshly ground white pepper
1 tb Red bell pepper, minced
1 sm Scallion, green part only,
-thinly sliced
* available at asian markets
1. Place the oysters on a large heatproof dish. Divide the black beans
evenly and place atop each oyster. 2. In a small bowl, combine the soy
sauce, wine, sugar, vinegar, chicken stock, sesame oil, peanut oil and
white pepper. Distribute the mixture over each oyster. 3. In a wok with a
steamer rack or in a steamer pot, bring 6 cups of water to a boil over high
heat. Place the dish on the steamer rack, cover and steam the oysters until
plumped and opaque, 2 to 3 minutes. Do not overcook or the oysters will be
tough. Sprinkle the red pepper and scallion on top. Place 2 oysters on each
of 6 serving plates. Serve hot. 6 First-Course Servings. 69 Calories and
157 Mg Sodium per serving. Recipe from Food & Wine, September, 1989.
MMMMM
MMMMM----- Recipe via Meal-Master (tm) v7.07
Title: Steamed Pearl Balls
Categories: Appetizers
Servings: 16
3/4 c Uncooked Short Grain Rice
1 1/2 c Water
4 Dried Shiitake Mushrooms
1/2 c Hot Water
1 lb Lean, Boneless Pork
1 Egg
2 Green Onions Chopped
1/4 c Chopped Water Chestnuts
1 ts Cornstarch
1 ts Minced Gingerrot
1/4 ts Salt
1/4 ts Pepper
2 ts Low Sodium Soy Sauce
Combine Uncooked Rice & 1 1/2 C. Cold Water. Let Stand 2 Hours. Drain Rice
& Place On Paper Towels To Dry.Combine Mushrooms & 1/2 C. Hot Water; Let
Stand 15 Min. Remove & Discard Mushroom Stems; Set Aside Caps. Trim Excess
Fat From Pork. With Knife Blade Process Pork 1 Min. OR Until Finely
Chopped. Add Reserved Mushrooms, Egg & Remaining Ingredients; Process 45
Sec. OR Until Well Blended. Shape Pork Mixture Into 16 (1 in.) Balls. Roll
Each Ball in Reserved Rice. Arrange Balls in A 10 X 6 X 2 in. Baking Pan;
Place Dish On A Rack in A Roasting Pan. Pour Water in Roasting Pan To The
Depth Of 1 in. Bring To A Boil. Cover Roasting Pan.Reduce Heat To Medium &
Steam 20 Min. Serve Immediately.
MMMMM
MMMMM----- Recipe via Meal-Master (tm) v7.07
Title: Steamed Stuffed Clams
Categories: Seafood, Pork, Appetizers
Servings: 6
18 Cherrystone clams, cleaned
1/2 ts Salt
1/2 lb Pork, finely ground
1/4 c Fresh mushrooms, finely
-diced
1 tb Soy sauce
1 tb Chablis
1 tb Cornstarch
1 tb Scallion, minced
1 tb Ginger root, peeled and
-minced
1/2 ts Sesame oil
1/2 ts Salt
Place the clams into a large pot together with the salt and 1/2 cup of
water. Place over high heat and steam the clams for about 5 minutes,
shaking the pot frequently, just until the clams open.
Drain the clams. Remove clams from the shells, discarding any shells that
have not opened. Mince the clams. Rinse and dry 18 half shells.
In a mixing bowl, combine clams and all the remaining ingredients. Mix
well, and toss the mixture lightly against the inside of the bowl to
combine and compact it.
With a spoon dipped in cold water, stuff the reserved shells with this
mixture, mounding it and smoothing it. Arrange clams on a tray in a
steamer for 20 minutes.
From: The Clam Lovers Cookbook Shared By: Pat Stockett
MMMMM
MMMMM----- Recipe via Meal-Master (tm) v7.07
Title: Steamy Smoked Oyster Dip
Categories: Appetizers, Cheese, Seafood, Dips
Servings: 4
1 tb Butter Or Regular Margarine
1/2 c Almonds, Sliced
1 c Cream Cheese, Softened
1 tb Milk
Black Pepper To Taste
1 1/2 ts Horseradish, Prepared
2 tb White Onion, Chopped
7 oz Smoked Oysters *
* Use two 3.6 oz cans of smoked oysters, rinsed, drained and mashed
~-------------------------------------------------------------------------
Melt the butter in a frying pan. Brown the almonds, on all sides, in the
melted butter and set aside. Beat the cream cheese until smooth then blend
in the milk. Add the pepper to taste, horseradish, and chopped onion,
blending well. Fold in the oysters and pour into a casserole dish.
Sprinkle the browned almonds on the top and bake at 375 degrees F for 20 to
30 minutes or until bubbly. Put in a chafing dish and serve hot. Makes
about 2 1/4 cups of dip. SUGGESTED DIPPERS: Potato Chips, Tortilla Chips,
Cheese Crackers, Bell Peppers, Fennel, Zucchini
MMMMM
MMMMM----- Recipe via Meal-Master (tm) v7.07
Title: Stuffed Cantaloupe
Categories: Appetizers, Cheese
Servings: 1
1 Cantaloupe, medium
White or rose wine
1/4 lb Blue cheese, crumbled
1/2 lb Ricotta or farmer's cheese
1/4 c Sour cream or heavy sweet
-cream
Salt and freshly ground
-pepper
Cut a slice off the top of the cantaloupe, scoop out the fruit with a
melon-ball cutter. Marinate the melon balls in wine until time to serve. In
the meantime, blend together cheeses and cream. Season to taste with salt
and pepper. Pile the cheese mixture lightly into the cantaloupe shell. If
it does not fill the shell lower the rim of the shell by cutting with knife
in jagged edges to form a "basket edge." To eat, spear melon balls with
toothpicks, and dip them into the cheese mixture for a very pretty,
refreshingly different appetizer. Makes about 1 cup cheese mixture and
about 20 melon balls.
Shared by: June Hoffman, 8/93
MMMMM
MMMMM----- Recipe via Meal-Master (tm) v7.07
Title: Stuffed Jalapenos
Categories: Appetizers
Servings: 6
10 lg Pickled jalapenos
10 Pieces Cheddar cheese
2 Egg whites, beaten
3 tb Cornmeal
3 tb Flour
oil for deep-frying
Slit the sides of the peppers, and scrape out the seeds. Stuff with
triangular pieces of cheddar cheese cut to fit the individual peppers.
Dip peppers in an egg wash then into a mixture of half cornmeal and half
flour. Repeat, and allow to dry for about 15 minutes.
Deep fry in hot fat until the peppers are lightly browned, and the cheese
is just melting. Drain on absorbent paper, and serve.
You can also use a crabmeat or shrimp salad stuffing for these.
MMMMM
MMMMM----- Recipe via Meal-Master (tm) v7.07
Title: Stuffed Mushrooms with Crabmeat
Categories: Appetizers, Seafood
Servings: 4
12 lg Mushrooms
1 Env. Vegetable Soup Mix
6 oz Frozen Crab Meat *
1/2 c Sour Cream Or Plain Yogurt
3 tb Plain Dry Bread Crumbs
1 tb Snipped Fresh Dill **
3 ds Hot Pepper Sauce
1/8 ts Pepper
2 tb Butter Or Margarine, Melted
* Crabmeat should be thawed and separated. ** Substitution: 1 t dried
dill weed.
~-------------------------------------------------------------------------
Preheat oven to 350°F. Remove and finely chop mushroom stems. In medium
bowl, combine chopped mushroom stems, vegetable recipe soup mix, crabmeat,
sour cream or plain yougurt, bread crumbs, dill, hot pepper sauce, and
pepper. Set aside. On lightly greased baking sheet, arrange mushroom caps;
stuff with crabmeat mixture, then brush with butter. Bake 15 minutes or
until tender. Makes about 12 appetizers. MAKE AHEAD DIRECTIONS; Mushrooms
can be partially prepared up to 1 day ahead. Simply prepare and stuff as
above. Cover and refrigerate. To serve, brush with butter then bake as
above.
MMMMM
MMMMM----- Recipe via Meal-Master (tm) v7.07
Title: Stuffed Mushrooms #1
Categories: Appetizers, Pork, Cheese
Servings: 12
24 md Mushrooms
2 tb Margarine Or Butter
1/4 c Onion, Chopped
2 tb White Wine, Dry
1/4 c Bread Crumbs, Dry
1/4 c Cooked Smoked Ham, Fine Chop
2 tb Parsley, Snipped
1 tb Lime Juice
1 Clove Garlic, Finely Chopped
1 ts Oregano Leaves, Dried
ds Pepper
1/2 c Cheese, Finely Shredded *
* Use Montery Jack Cheese in this recipe.
~-------------------------------------------------------------------------
Cut stems from mushrooms; finely chop enough stems to measure 1/4 cup. Heat
margarine in 10-inch skillet just until bubbly. Place mushroom caps
topsides down, in margarine. Cook uncovered until mushrooms are light
brown; remove mushrooms with slotted spoon. Cook and stir onion in same
skillet until tender; stir in wine. Simmer uncovered 2 minutes. Mix in
chopped mushroom stems and remaining ingredients except cheese and mushroom
caps; cool slightly. Shape mixture into 24 small balls; place one in each
mushroom cap. Sprinkle with cheese. Set oven control to broil. Place
mushroom caps on rack in broiler pan. Broil with tops 3-4 inches from heat
until cheese is melted, about 3 minutes.
MMMMM
MMMMM----- Recipe via Meal-Master (tm) v7.07
Title: Stuffed Mushrooms #2
Categories: Appetizers
Servings: 5
25 Fresh Mushrooms
1 tb Milk
2 tb Onions (minced)
Bread crumbs
Salt
1 pk Cream Cheese (8 oz)
1 cn Crabmeat (6 1/2 oz)
1/2 ts Horseradish
Worcestershire (1 dash)
Blend all ingredients except mushrooms. Clean mushrooms and remove stems.
Fill mushroom caps with mixture. Sprinkle top with bread crumbs. Bake at
350F for 10 minutes in a shallow buttered dish until hot and bubbly.
MMMMM
MMMMM----- Recipe via Meal-Master (tm) v7.07
Title: Stuffed Mushrooms #3
Categories: Appetizers, Syd's book
Servings: 6
24 Extra Large Fancy Mushrooms
2 tb Minced Onion
2 tb Minced Green Pepper
1/4 c Bread Crumbs
1/2 c Sour Cream
MMMMM-----------------------------GARNISH----------------------------------
Sliced Ripe Olives
Preheat oven to 325°F. Remove the stems from the mushrooms and reserve
them for another recipe. If you want you can mince some of the stems and
include them with the stuffing mix. Combine the bread crumbs with the sour
cream and mix until well blended. Add onion and green peppers. Mix well.
Fill each mushroom cap with the stuffing mix and place on a cookie sheet.
Bake for 20 - 30 minutes or until hot. Remove from oven. Garnish with
sliced olives and serve as a great appetizer. CAUTION: Since mushrooms
contain a large amount of water it is necessary for these little beauties
to cool a little before eating. The very hot water in them can cause burns
to the mouth and then your guests can't enjoy the entreeé. From: Syd's
Cookbook.
MMMMM
MMMMM----- Recipe via Meal-Master (tm) v7.07
Title: Stuffed Mushrooms #4
Categories: Appetizers
Servings: 6
1 Whole chicken breast
24 md Mushrooms
1/2 Lemon; juiced
2 tb Butter or margarine
1 Garlic clove; crushed
1 ts Chopped parsley
Salt, pepper
1 Egg yolk; lightly beaten
Fine dry bread crumbs
Cook chicken in boiling salted water until tender. Drain, reserving broth.
Remove skin and bones and dice meat finely. Rinse and dry mushrooms.
Remove, finely chop and reserve stems. Sprinkle mushroom caps with lemon
juice. Melt butter and add stems and garlic and cook 10 minutes, stirring
now and then. Add 2 to 3 tablespoons reserved chicken broth and parsley.
Season to taste with salt and pepper. Add chicken and egg yolk and mix.
Spoon into mushroom cavities. Arrange on lightly greased baking sheet and
sprinkle with bread crumbs. Bake at 350 F 15 to 20 minutes. Serve hot.
Created by: Robaire's, Los Angeles
(C) 1992 The Los Angeles Times
MMMMM
MMMMM----- Recipe via Meal-Master (tm) v7.07
Title: Stuffed Mushrooms #5
Categories: Appetizers, Cheese
Servings: 1
3 tb Butter
1/4 c Finely chopped onion
1/2 c Finely chopped green pepper
1/4 c Finely chopped celery
1 pk (3-oz) cream cheese, soft
1/3 c Dry bread crumbs
1/2 ts Salt
1/8 ts Pepper
1 tb Lemon juice
1 ts Worchestershire Sauce
16 Mushroom caps
Paprika
Oven method: (27 minutes cooking time) Melt butter in small skillet over
medium heat, about 1 minute, add onion, green pepper, and celery. Saute'
until tender, about 6 minutes. Combine onion mixture, cream cheese, bread
crumbs, salt, pepper, lemon juice, and worcestershire sauce in bowl. Mix
well. Fill mushroom caps heaping full of mixture. Place in greased 8 inch
square baking pan. Sprinkle with paprika. Bake in 350-degree oven for 20
minutes. Serve with coctail picks.
MMMMM
MMMMM----- Recipe via Meal-Master (tm) v7.07
Title: Stuffed Mushroom Caps
Categories: Appetizers, Entertain
Servings: 35
35 Mushrooms
Saute stems with
1/4 lb Butter
1 lg Onion
Add
1/2 pk Prepared stuffing mix
1 c Chicken bouillon (made with
-1 cube)
Salt and pepper to taste
Garlic salt to taste
Stuff caps with mixture. In
-a 10 x 15 inch pan melt
1/4 lb Butter
Clean and remove stems from
Place mushrooms in pan. Bake at 350 degrees F for 10 minutes. Cool. Cover
with foil. Freeze. To serve, bake unthawed at 350 degrees F for 15
minutes, covered. Remove foil, broil 3 to 5 minutes.
Makes 35 appetizers.
From: FREEZE WITH EASE by Marian Burros and Lois Levine, Collier Books,
New York. 1965. LCCC Number 65-21466. Shared by: Karin Brewer, Cooking
Echo, 8/93
MMMMM
MMMMM----- Recipe via Meal-Master (tm) v7.07
Title: Stuffed Quahogs
Categories: Appetizers, Seafood
Servings: 6
12 Quahogs
1 c Onion, chopped
4 oz Can mushrooms, drained
1/4 c Butter, melted
3 tb Flour
1 ts Salt
Black pepper
2 tb Butter, melted
1/2 c Dry bread crumbs
Shuck quahogs and chop meat. Wash shells. Cook mushrooms and onions until
tender in butter. Blend in flour and seasonings. Add chopped clams and cook
until flour is thickened, stirring constantly. Grease clam shells and fill
with mixture. Blend butter and crumbs and sprinkle over filling. Bake in
400 degree oven for 10 minutes.
MMMMM
MMMMM----- Recipe via Meal-Master (tm) v7.07
Title: Stuffed Zucchini Boats
Categories: Appetizers
Servings: 4
4 Zucchini, 1/2 lb. each
1/2 lb Mushrooms
4 tb Butter
1 c Onion, finely chopped
2 ts Garlic, finely minced
2 ts Lemon juice
1/4 ts Thyme (the dried type)
Salt & freshly ground pepper
- to taste
1 c Bread crumbs, fresh, fine
2 tb Bread crumbs, fresh, fine
1/3 c Parsley, finely chopped
4 tb Parmesan, fresh grated
1 Egg yolk
3 tb Olive oil (extra virgin is
- best)
Preheat oven to 450F. Trim off the ends of each zucchini. Cut each in
half crosswise. Cut each piece in half lengthwise. Scoop out the centers,
leaving a shell at least 1/4-inch thick. Reserve and finely chop the
scooped-out portions. There should be about 1-1/2 cups. Pour enough water
to cover the shells into a saucepan and boil.
Add the shells and simmer 2 minutes. Drain thoroughly. Clean and finely
chop mushrooms. There should be about 2 cups. Heat butter in heavy
skillet and add onions and garlic. Cook briefly, stirring, and add
mushrooms and lemon juice. Stir and cook one minute. Add the chopped
zucchini, thyme, salt and pepper. Cook about 3 minutes until the excess
moisture evaporates.
Spoon and scrape the mixture into a mixing bowl and let cool slightly.
Add 1 cup of the bread crumbs, the parsley, 2 tablespoons of the cheese and
blend thoroughly. Stir in the egg yolk.
With 1 tablespoon of the oil, brush the inside of a baking dish big
enough to hold the shells in one layer. Spoon an equal portion of the
filling into each shell and smooth over the top. Blend the remaining 2
tablespoons bread crumbs with the remaining 2 tablespoons cheese and
sprinkle over the top of the stuffed zucchini boats. Sprinkle evenly with
the remaining 2 tablespoons oil.
Place the dish in the oven and bake 25 minutes. Serve immediately.
NOTE FROM ME: I cut the finished zucchini in half to serve more people
before "saucing". Recipe from Pierre Franey's column, "The 60 Minute
Gourmet".
MMMMM
MMMMM----- Recipe via Meal-Master (tm) v7.07
Title: Sugar Puffs
Categories: Appetizers
Servings: 1
1 Egg
1/8 ts Salt
1 tb Milk
1 c Flour, all purpose
Beat together egg, salt and milk. Add enough flour to make a stiff dough.
Stir until blended. Turn out on slightly floured board and roll until as
thin as paperl Cover with clean towel adn leave for a half hour to dry.
Cut in one and one-half inch squares. Fry in deep fryer until a delicate
brown. Drain on paper towels. While hot, sprinkle with confectioners
sugar or cinnamon.
MMMMM
MMMMM----- Recipe via Meal-Master (tm) v7.07
Title: Sugared Pecans
Categories: Appetizers
Servings: 6
1 tb Butter or margarine
1 tb Packed brown sugar
1/2 c Pecan halves or pieces
Melt butter in a small saucepan over low heat. Stir in brown sugar just
until melted. Add pecan halves or pieces. Stir until pecans are coated
with the syrup. (Can be used as a garnish for Pecan Pie)
Origin: Hearth and Home Companion Shared by: Sharon Stevens
MMMMM
MMMMM----- Recipe via Meal-Master (tm) v7.07
Title: Sun Dried Tomato Dip
Categories: Dips, Appetizers, Microwave
Servings: 1
1/2 lb Sun-Dried Tomatoes, Dry
(Not In Oil)
2 c Water
10 md Cloves Garlic, Peeled
1 1/2 ts Oregano, Dried
1 1/2 ts Thyme, Dried
1 1/4 c Olive Oil
1/4 c Vegetable Oil
MICROWAVE OVEN METHOD: Combine tomatoes, water, garlic, oregano and thyme
in a 13x9x2-inch oval glass or ceramic dish. Cover tightly with microwave
plastic wrap. Cook at 100% in a high-wattage oven for 8 minutes. Prick
plastic to release steam. Remove from oven and uncover. Stir well.
Re-cover and cook for 8 minutes longer. Prick plastic to release steam.
Remove from oven and uncover. Stir well and allow to stand, stirring
occasionally, until cool and most of the liquid has been absorbed. Transfer
to a 1-1/2-quart souffle dish. Pour 3/4 cup of the olive oil and the
vegetable oil over the tomato mixture. Cover tightly with microwave plastic
wrap and cook for 5 minutes. Prick plastic to release steam. Remove from
oven and uncover. Stir and allow to stand until cool. Transfer to the work
bowl of a food processor and puree until smooth. Scrape into a large bowl
and stir in remaining olive oil if serving immediately. Otherwise, pack in
a refrigerator storage container with a tightly fitting lid. The dip will
keep as long as a month, so think about making the whole quantity.
STOVE-TOP METHOD: Cover sun-dried tomatoes with water in nonreactive
saucepan. Bring to a boil over med heat, about 8 minutes. Reduce heat to a
simmer and cook, covered, for 22 minutes. Allow to cool. Drain. Cook with
oil, garlic, oregano and thyme over low heat, covered, for 20 minutes.
Puree. Above makes 3 cups. Author's note: The sun-dried tomato dip is a
real breakthrough. At a recent cocktail party, 7 guests demanded the
recipe. Buying sun-dried tomatoes dry in bulk instead of packed in oil
makes them less expensive. Reviving them in the microwave means that you
can use a minimum of liquid for optimum intensity of flavor. Then they be
packed up in good quality olive oil (much better than that which comes with
them in jars) to use as needed or to turn into this dip, with its rich,
mystifying flavor. The dip keeps for weeks in the refrigerator. You will
want to have the ubiquitous sliced raw vegetables; fennel does well with
this dip. You don't have to use a microwave oven; you can still make this
dip even if it is slightly less intense in flavor. The reward is the
cooking water. Save it to use for boiling pasta. Cooked either way, this
dip makes a delicious pasta sauce. Below are timings for other amounts of
sun-dried tomatoes so that you can multiply and divide the recipe as you
want. Almost every informal party requires at least one dip. Allow 1/4 cup
per guest. At bigger parties, I often supply two or three, spacing them
around the room(s) with dippers at each location. MICROWAVE OVEN METHOD:
FOR 1/4 POUND DRIED TOMATOES: With 1 cup water in a 2-1/2 quart souffle
dish, cook, covered, at 100% in a high-wattage oven 5 minutes; prick
plastic to release steam; stir; cook, uncovered, 5 minutes. In a
low-wattage oven, cook 9 minutes and 9 minutes. FOR 1/2 POUND DRIED
TOMATOES: With 2 cups water in a 13x9x2-inch oval glass or ceramic dish,
cook in a high-wattage oven 8 minutes, then 8 minutes. In a low-wattage
oven, cook 12 minutes and 14 minutes. FOR 1 POUND DRIED TOMATOES: With 4
cups water in a 5-quart casserole, cook in a high-wattage oven 14 minutes,
then 14 minutes. In a low-wattage oven, cook 20 minutes and 20 minutes.
STOVE-TOP METHOD: Cover sun-dried tomatoes with water in a nonreactive
saucepan. Bring to a boil over medium heat, about 8 minutes. Reduce heat to
a simmer and cook, covered, for 22 minutes. Allow to cool. Drain. Recipe
from "Party Food" by Barbara Kafka. Source: Party Food by Barbara Kafka
MMMMM
MMMMM----- Recipe via Meal-Master (tm) v7.07
Title: Sun-Dried Tomato Cheese Ball
Categories: Appetizers, Cheese
Servings: 6
*INGREDIENTS*
3 oz Sun-dried tomatoes -
-blanched*
8 oz Cream cheese
8 oz Unsalted butter - OR
-margarine
1 c Parmesan - freshly grated
2 tb Olive oil
2 c Basil leaves - fresh,
-lightly packed
Crackers (your favorite)
Calories per serving: Number of Servings: 0 Fat grams per
serving: Approx. Cook Time: Cholesterol per serving: Marks:
*DIRECTIONS*
BLANCHING TECHNIQUE: Bring 1-quart of water to boil. Submerge tomatoes in
boiling water for 3 minutes to reconstitute. Take 4 aside and cut into
strips.
In a food processor, combine cream cheese, butter, Parmesan, olive oil and
remaining sun-dried tomatoes. Process until smooth. Place in refrigerator
for about 30 minutes, or until firm enough to shape into a ball. Place
cheese ball on a platter. Arrange basil leaves and reserved tomato strips
around cheese ball like a sunburst. To serve, spread on your favorite
crackers.
Makes 2-1/2 cups.
Recipe from Melissa's brand Sun-dried Tomatoes.
This recipe was called "Dried Tomato Dip" but I sure didn't see it as a dip
so I renamed it. I guess it could be a spread, but sure can't see
"dipping" anything into this as it would be too stiff.
MMMMM
MMMMM----- Recipe via Meal-Master (tm) v7.07
Title: Sur Le Gril Chopped Liver
Categories: Appetizers, Beef, Entertain
Servings: 4
1 lb Fresh Calves' Liver
2 tb Salad Oil
3 tb Butter
1 lg Spanish Onion, Chopped
1 Egg, Hard-Cooked, Mashed
Salt
Freshly Ground Pepper
With a sharp knife, remove the tough outer membranes from liver. In a heavy
skillet, heat oil and add chopped onions. Cook over medium high heat until
translucent and golden brown. Remove with a slotted spoon and set aside.
Add butter to skillet. Heat until melted. Add liver pieces. Over medium
heat, fry liver until just done - 3 minutes on each side. Alternatively,
liver can be brushed with butter and broiled. To test for doneness, cut a
piece from liver slice. If still pink, continue cooking for 30 - 60
seconds. Overcooking causes the liver to be dry and tough. For finely
mashed egg that disappears in the liver mixture, force egg through a wire
strainer. For best results, separate the hard cooked whites from yolks and
sieve them separately. Set aside. Fit meat grinder with a medium blade and
place cooked liver and cooked onions in the grinder. Grind, then regrind
the ground mixture. In a medium mixing bowl, combine the twice ground meat
and onions mixture with the sieved eggs. Add salt and pepper. Taste and
adjust seasoning. If desired, add a few drops of commercial gravy browning
liquid to heighten color. Refrigerate for 24 hours before serving. Serve
with slices of tomato, cucumber and dark rye bread. By Sur Le Gril's chef
Claude Dubourg. From The Gazette, 91/02/06.
MMMMM
MMMMM----- Recipe via Meal-Master (tm) v7.07
Title: Surprise Cheese Puffs
Categories: Appetizers
Servings: 50
1/2 c Butter
2 c Grated sharp cheese
1/2 ts Salt
1 ts Paprika
1 ds Cayenne or red pepper
1 c Sifted flour
50 sm Stuffed green olives.
Allow butter to soften; blend with cheese, salt, paprika and cayenne. Stir
in flour, mixing well. Mold 1 tsp of this mixture around each olive,
covering it completely. Arrange on a baking sheet and chill until firm.
Bake in 400 oven for 15 minutes. Serve hot. Makes 50 puffs.
**NOTE** These puffs are so easy to serve at parties as they may be made
in advance, frozen on a baking sheet to keep round and stored in a plastic
bag in the freezer. Bake as needed.
Source; Spices of the World Cookbook, by McCormick Shared by: Sharon
Stevens
MMMMM
MMMMM----- Recipe via Meal-Master (tm) v7.07
Title: Swedish Meatballs
Categories: Ground beef, Appetizers
Servings: 6
1 lb Ground chuck
3/4 ts Dill weed
1/4 lb Ground veal
1/4 ts Allspice
1/4 lb Ground pork
1/8 ts Nutmeg
1 1/2 c Bread crumbs
1/8 ts Cardamon (optional)
1 c Milk or cream
3 tb Butter or margarine
2 Eggs
10 oz Can beef broth
1 md Onion finely chopped
1/2 c Light Cream
1 3/4 ts Salt.
Soak bread crumbs in cream 5 minutes. Add ground meats, eggs, onion, 1 1/2
tsp. salt, 1/4 tsp dill weed, allspice, nutmeg and cardamon. Mix well and
refrigerate 1 hour. Shape into 1 inch diameter balls and brown lightly in
hot butter (or in oven). Add beef broth, pepper, light cream, pan
drippings, remaining 1/4 tsp. salt & 1/2 tsp. dill to crock pot. Cover and
cook on low for 4 - 6 hours (High 1-1/2 - 2-1/2 hours.)
From: Rival Crockpot Recipes Shared By: Pat Stockett
MMMMM
MMMMM----- Recipe via Meal-Master (tm) v7.07
Title: Sweet and Sour Meatballs
Categories: Beef, Appetizers
Servings: 6
1 Bread - slice
2 lb Ground beef
1 Egg
2 ts Salt
1 ds Pepper
1 ds Garlic Salt
10 3/4 oz Beef bouillon
20 oz Pineapple chunks
2 Green Peppers, chopped
1/4 c Vinegar
1 1/4 c Sugar
2 tb Soy sauce
1/2 ts Salt
2 tb Cornstarch
1/2 c Milk
Tear bread into crumbs. Mix bread, milk and meat together. Add egg, salt,
pepper and garlic salt. Mix and form into tiny balls. Brown lightly. Heat
bouillon, pineapple, green peppers, vinegar, sugar, soy sauce and
cornstarch. Cook until it thickens. Add meatballs. Serve in chafing dish.
May be made earlier; refrigerate and rewarm.
Source: Pink Parsley - a cookbook comprised of recipes from local folks,
compiled by the Rockford Memorial Hospital Auxiliary.
MMMMM
MMMMM----- Recipe via Meal-Master (tm) v7.07
Title: Sweet Onion Shrimp Balls
Categories: Appetizers, Seafood
Servings: 6
1 md Sweet onion
1 Egg
1 md Potato
Salt and pepper to taste
1 1/2 lb Shrimp
oil for frying
Grind onions, potatoes and shrimp. Stir in eggs, salt, and pepper. Batter
must be thick. Drop by teaspoons into hot oil and fry until brown.
Source: Rock Springs Sweet Onion Festival Cook Book 1992
MMMMM
MMMMM----- Recipe via Meal-Master (tm) v7.07
Title: Sweet Onion Quiche
Categories: Eggs, Pork, Cheese, Appetizers
Servings: 6
1 Pie crust, unbaked
1/4 c Evaporated milk
3/4 c Onions, chopped
3 Eggs
1/2 c Ham, diced
1/2 c Sour cream
3 tb Butter
1/2 c Crumbled bacon
1 1/2 c Mild American cheese, grated
1 c Swiss cheese, grated
1 c Caraway seed cheese, grated
Melt butter in skillet; saute onions and ham until done. Place in bottom
of unbaked pie crust. Mix cheese, milk, eggs, and sour cream and pour over
onion and ham mixture. Bake at 350 degrees for 30 minutes; garnish with
crumbled bacon.
Source: Rock Springs Sweet Onion Festival Cook Book 1992
MMMMM
MMMMM----- Recipe via Meal-Master (tm) v7.07
Title: Sweet Pea Guacamole
Categories: Appetizers, Dips
Servings: 6
2 tb Virgin olive oil
2 tb Fresh lime juice
1/4 bn Cilantro
- trimmed of long stems
1 Jalapeno pepper; seeded, -OR
2 -Serrano peppers, seeded
1 lb Frozen peas; defrosted
1/4 ts Ground cumin
3/4 ts Salt
1/4 md Red onion; finely diced
COMBINE OIL, LIME JUICE, cilantro and pepper in a blender or food processor
and blend until cilantro and peppers are roughly pureed. Add peas, cumin
and salt and blend until smooth. There will still be some lumps, but this
adds to the textural interest of the guacamole. Scrape into a mixing bowl
and add the diced red onion.
MICHAEL ROBERTS - PRODIGY GUEST CHEFS COOKBOOK
MMMMM
MMMMM----- Recipe via Meal-Master (tm) v7.07
Title: Swiss Chalet Dip
Categories: Appetizers, Cheese, Dips, Pork
Servings: 4
1 c Dry White Wine
2 c Swiss Cheese, Shredded
1 tb Unbleached Flour
1 tb Brandy
1 Garlic Clove, Crushed
1 tb White Onion, Finely Diced
Black Pepper, To Taste
1/4 c Smoked Ham, Finely Diced
MMMMM-----------------------------GARNISH----------------------------------
Nutmeg
Place the wine in a saucepan over medium-high heat. Mix the Swiss cheese
and flour together and gradually add to the wine, stirring constantly,
until all the cheese is melted and mixture is smooth. Remove from the heat
and add the brandy, garlic, onion, pepper, and ham. Pour into a chafing
dish and sprinkle with nutmeg. Serve hot. Makes about 3 1/4 cups of dip.
SUGGESTED DIPPERS: Apples, Artichoke Hearts, Crackers, French Bread
Chunks, Ham, Salami
MMMMM
MMMMM----- Recipe via Meal-Master (tm) v7.07
Title: Swiss Fondue #1
Categories: Cheese, Appetizers
Servings: 4
1/2 Garlic Clove
1 2/3 c Dry White Wine
1 lb Gruyere Cheese, Grated
2 ts Cornstarch
1/4 c Kirsch (Or More)
Nutmeg To Taste, Grated
2 French Bread, In 1" Cubes
Rub the inside of a heavy saucepan with the garlic, add the wine and heat
it over mod-low heat until it is hot. Add the cheese by handfuls,
stirring. Cook the mixture, stirring, until smooth, keeping it just below
simmering point. In a small bowl, stir together the cornstarch and 1/4 cup
kirsch. Mix well and add to the Gruyere mixture with nutmeg and pepper to
taste. Heat, stirring constantly, just until it begins to bubble. Do not
let it boil. Transfer to a heated fondue pot and keep it hot over a low
flame. If fondue becomes too thick, add some additional kirsch to thin.
Spear bread cubes with long fondue forks and dip them into the cheese. a
1967 Gourmet Mag. hippy-dippy favorite.
MMMMM
MMMMM----- Recipe via Meal-Master (tm) v7.07
Title: Swiss Fondue #2
Categories: Appetizers, Cheese
Servings: 6
4 c (1 lb) shredded aged Swiss
-Cheese
1/4 c All purpose flour
1 Clove garlic, halved
2 c Sauterne
1/2 ts Salt
1/2 ts Worcestershire sauce
1 ds Of ground nutmeg
From: Arizona Cookbook
Toss together cheese and flour. Rub inside of saucepan with garlic. Discard
garlic. Add sauterne and heat until bubbles rise. Over low heat add the
cheese, 1/2 cup at a time, stirring until cheese is melted after each
addition. Add salt, Worcestershire sauce and nutmeg. Transfer to fondue pot
and serve with cubes of French bread.
MMMMM
MMMMM----- Recipe via Meal-Master (tm) v7.07
Title: Szechwan Beef
Categories: Appetizers, Beef
Servings: 4
1/2 lb Sirloin Steak 1" Cubes
2 tb Clarified Butter
2 Cloves Garlic Finely Chopped
4 Shallots, Finely Chopped
1 ts Ginger
1/4 ts Chili Pepper
1/2 ts Chili Paste Oriental
16 Snow Peas Julienned
1 Red Sweet Pepper Julienned
4 Green Onions, Sliced
Saute steak cubes, garlic, shallots and ground ginger in clarified butter
for 2 minutes. Add chili pepper, chilipaste and very thin strips of snow
peas and pepper; stir fry 2 minutes. Add green onions with 1 minute to go
in cooking time. Makes 4 small servings.
MMMMM
MMMMM----- Recipe via Meal-Master (tm) v7.07
Title: Taffy Apple Dip
Categories: Appetizers, Dips
Servings: 1
MMMMM----------------------LISA CRAWLEY TSPN00B---------------------------
3/4 c Brown sugar
1/8 ts Powder sugar
8 oz Cream cheese; softened
1 ts Vanilla
Process cream cheese with sugars til smooth. Add vanilla and mix in well.
Spread on flat glass dish to dip apples slices in. From: Mary Mowrer Note:
Made for bridge---success! Used Winesaps.
MMMMM
MMMMM----- Recipe via Meal-Master (tm) v7.07
Title: Tangy Blue Cheese Dip
Categories: Appetizers, Cheese, Dips
Servings: 4
1/2 c Blue Cheese, Crumbled
1 1/2 c Sour Cream
1 ts Garlic, Minced
2 ts Dried Chives, Crumbled *
1/8 ts Hot Sauce
2 tb Fresh Chives, Finely Chopped
* Use the dried chives if the fresh is not available, otherwise omit.
~-------------------------------------------------------------------------
Blend the blue cheese and sour cream thoroughly. Add all the other
ingredients, blending well. Cover and chill. Makes about 2 cups of dip.
SUGGESTED DIPPERS: Carrots, Cherry Tomatoes, Pineapple, Apple, Pearapple,
Cocktail Black Bread, Italian Or French Bread Chunks
MMMMM
MMMMM----- Recipe via Meal-Master (tm) v7.07
Title: Tangy Meatballs
Categories: Beef, Ground beef, Appetizers
Servings: 6
2 Eggs
2 c Quick-cooking or rolled oats
12 oz Can evaporated milk
1 c Chopped onion
2 ts Salt
1/2 ts Pepper
1/2 ts Garlic powder
3 lb Lean ground beef
Sauce:
2 c Ketchup
1 1/2 c Brown sugar
1/2 c Chopped onion
1 ts Liquid smoke
1/2 ts Garlic powder
In a large bowl, beat eggs. Add oats, milk, onion, salt, pepper and garlic
powder. Add the ground beef; mix well. Shape into 1 1/2" balls. Place in
two 13x9x2" baking pans. Bake, uncovered, at 375 degrees for 30 minutes.
Remove from the oven and drain. Place all of the meatballs in one of the
pans. In a saucepan, bring all sauce ingredients to a boil. Pour over
meatballs. Return to the oven and bake, uncovered, for 20 minutes or until
meatballs are done.
Yields: 4 dozen From: "Taste of Home Magazine" Posted by: Debbie Carlson -
Cooking Echo
MMMMM
MMMMM----- Recipe via Meal-Master (tm) v7.07
Title: Tangy Potted Cheese
Categories: Appetizers
Servings: 6
4 oz Cheddar cheese
1/4 c Butter, softened
1 tb Port or sherry
4 Green onions, finely chopped
1/2 ts Caraway seeds
1 ts Coarsely ground mustard
1/4 ts Worcestershire sauce
1/4 c Walnuts, coarsely chopped
Crackers or melba toast
Fresh parsley sprigs (opt)
Finely grate cheese into a bowl. Add butter and mix well.
Stir in port, green onions, caraway seeds, mustard and Worcestershire
sauce. Mix thoroughly until well combined.
Spoon mixture into a serving dish. Cover with walnuts and press walnuts
down lightly into mixture. Chill at least 2 hours. Serve with crisp
crackers or Melba toast and garnish with parsley sprigs, if desired.
VARIATION: Add 1 teaspoon chopped fresh herbs and a few pinches cayenne
pepper to taste.
NOTE: This spread will keep in a refrigerator for up to 5 days.
MMMMM
MMMMM----- Recipe via Meal-Master (tm) v7.07
Title: Taramosalata (Greek Pate)
Categories: Appetizers, Seafood
Servings: 6
2 Slices whole wheat bread,
-crust removed
2 tb Milk
1/2 lb Smoked cod roe
6 tb Olive oil
2 tb Lemon juice
1 Garlic clove, peeled and
-pressed
1/2 c Heavy cream PLUS
2 tb Heavy cream
2 tb Parsley, fresh, chopped
Pepper to taste Paprika, black olive for garnish
Place the bread in a shallow dish, sprinkle the milk over and leave to
soak. Using a spoon or knife, scrape the cod roe out of its skin and into a
food processor or blender. Add the olive oil, lemon juice, garlic and
bread, and puree until smooth. Beat the cream until it thickens but is not
stiff. Turn the cod roe mixture into a bowl, fold in cream and parsley
until well mixed. Season with black pepper. Turn into a serving dish and
garnish with paprika and a few black olives. Serve with hot pita bread.
Serves 6
MMMMM
MMMMM----- Recipe via Meal-Master (tm) v7.07
Title: Tarragon Mustard Dip
Categories: Appetizers, Dips
Servings: 4
1 tb Fresh Tarragon, Chopped, OR
1 ts Dried Tarragon, Crushed
1 tb White Wine Vinegar
1 tb Dijon Mustard
1/4 ts Salt
1/4 ts Black Pepper
1 c Mayonnaise
1/2 c Sour Cream
Mix the tarragon and vinegar together and blend in the mustard. Mix in the
salt and pepper, blending well. Blend in the mayonnaise and then the sour
cream. Cover and chill. Makes about 1 1/2 Cups of dip. SUGGESTED DIPPERS:
Chicken Strips Or Cubes, Shrimp, Asparagus, Onion Crackers
MMMMM
MMMMM----- Recipe via Meal-Master (tm) v7.07
Title: Tater-Stuffed Mushrooms
Categories: Appetizers
Servings: 30
1 lb Large mushrooms (about 30)
3/4 c Mashed potatoes, made with
-skim milk
1/4 c Low-fat cottage cheese
2 tb Dehydrated onion soup mix
1/2 tb Diet margarine
Oven 375F 1. Wash mushrooms, carefully removing stems. Set aside tops. Chop
stems. 2. Combine chopped stems with remaining ingredients, except
margarine. Spoon onto mushroom tops. 3. With margarine, grease bottom of
jelly roll pan. Arrange mushrooms on pan. 4. Bake at 375 F for 10 to 15
minutes or until hot and bubbly. Serve immediately.
Makes 30 stuffed caps. About 15 calories each.
MMMMM
MMMMM----- Recipe via Meal-Master (tm) v7.07
Title: Tea Eggs
Categories: Appetizers
Servings: 8
1 Piece tangerine peel
Water
4 Eggs
3 tb Tea, preferably black (or
If using another tea, such
As jasmine or lychee,
Increase soy sauce quantity
By 2 tablespoons)
1 Whole star anise
1 tb Salt
1/4 c Soy sauce
1 Stick cinnamon *
Plum sauce, for dipping
* or you may substitute 1/4 teaspoon ground cinnamon.
In a bowl, soak the tangerine peel in water for 20 minutes. Meanwhile, in a
pan place the eggs and cover them with cold water. Bring to a boil and
simmer for 15 minutes. Turn off the heat and remove the eggs from the pan
with a slotted spoon and cool them under running water. Tap each egg all
over with the back of a spoon to crack the shell thoroughly, but carefully
keeping the shell on and intact. Bring the water in the pan back to a boil
again, add the tea, star anise, salt, soy sauce, cinnamon, and soaked
tangerine peel. Stir, then add the cracked eggs to the pan. Simmer for an
hour, turning the eggs often to ensure even coloring. Remove the pan from
the heat and let stand for an hour. Remove the eggs, cool them, and then
remove the shells. Serve the eggs cut into halves or quarters, with plum
sauce. Makes 6 to 8 appetizer servings. NOTE: These are best when made the
day before.
Recipe: "Chinese Appetizers" by Verdi
Published by Irene Chalmers Cookbooks, 1981
MMMMM
MMMMM----- Recipe via Meal-Master (tm) v7.07
Title: Texas Pecan Cheese Balls
Categories: Appetizers, Cheese
Servings: 6
1/2 lb Grated cheddar cheese
1/8 ts Salt
1/4 c Butter, melted
3/4 c Of all purpose flour
1/2 ts Paprika
1 c Pecan halves
Mix all ingredients well except the pecans, kneading with hands if
necessary, that's right get those hands in there. Form dough into small
balls. Press center of each ball with them. Insert pecan half into thumb
imprint and bring dough up around pecan. Place on cookie sheet and bake at
375 degrees for 12 to 15 minutes until lightly browned. Serve hot!
Randy Rigg
MMMMM
MMMMM----- Recipe via Meal-Master (tm) v7.07
Title: The Bee Cheese
Categories: Appetizers
Servings: 6
Jim Vorheis
10 oz Sharp cheese, grated
10 oz Butter, softened
2 tb Sherry
1 tb Horseradish
1/2 ts Garlic salt
Blend all ingredients well and pack in a crock. Serve with crackers. This
is better if it is made several days before serving.
Colorado Cache Cookbook (1978) From the collection of Jim Vorheis
MMMMM
MMMMM----- Recipe via Meal-Master (tm) v7.07
Title: The Ubiquitous Crab
Categories: Appetizers
Servings: 6
2 oz Packages cream cheese
3/4 c Mayonnaise
1/2 lb Sharp cheddar cheese, grated
1 To 2 cups crab meat
1 Onion, minced
2 Hard-boiled eggs, peeled and
-chopped fine
1/4 ts Dry mustard
1/2 ts Paprika
Freshly ground pepper
Mix cream cheese with mayonnaise until smooth. Add rest of ingredients, mix
well, and refrigerate.
Serving suggestions: Serve as an appetizer with assorted crackers; heat in
a chafing dish as a hot spread; add a little milk and some cooked rice or
pasta to make a hot casserole; spread on buttered toast rounds or English
muffins and grill until piping hot; or use as a filling in rolled filet of
sole; baked with lemon and butter brushed on the rolls. Substitute lobster
for crab if desired.
From: Steve Herrick Source: [Yankee Magazine - June 1981]
MMMMM
MMMMM----- Recipe via Meal-Master (tm) v7.07
Title: Three-Layer Deck-The-Halls Dip
Categories: Dips
Servings: 1
8 oz Guacamole
8 oz Sour cream
8 oz Pace Picante Sauce
-OR
8 oz Pace Thick & Chunky Salsa
In a shallow, clear glass bowl (straight sides are best), layer guacamole,
sour cream and Pace. Place the bowl on a tray and surround it with chips or
colorful vegetable dippers.
MMMMM
MMMMM----- Recipe via Meal-Master (tm) v7.07
Title: Three-Way Cheese Ball
Categories: Appetizers, Cheese
Servings: 3
8 oz Package cream cheese
4 c Shredded cheddar cheese
2 tb Milk
2 tb Grated onion
2 tb Worcestershire sauce
1/2 c Crumbled blue cheese
3/4 ts Garlic powder
1/4 c Snipped parsley
2 tb Chopped pecans
2 ts Cracked black pepper
Let cream cheese and cheddar cheese stand at room temperature till
softened. In mixer bowl combine cheese, onion, milk and worcestershire;
beat with electric mixer till fluffy. Divide the mixture into thirds, about
1 cup each. To one portion beat in blue cheese; to a second portion stir in
the garlic powder. Shape each portion into a ball; chill 30 minutes till
slightly firm. Roll the blue cheese ball in snipped parsley. Roll the
garlic cheese ball in the chopped pecans. Roll the plain cheese ball in
black pepper. Chill at least 1 hour more till cheese balls are firm. Serve
with crisp crackers. Makes 3 cheese balls.
From: The Avon International Cookbook Posted by: Sonya Whitaker
MMMMM
MMMMM----- Recipe via Meal-Master (tm) v7.07
Title: Time To Wind Down (Menu & Recipes)
Categories: Appetizers
Servings: 6
3 qt Water
3 lb White onions, 1 inch in
-diameter & unpeeled
1 1/2 c Sherry syrup vinegar OR 1/2
-cup brand & 1 cup red wine
-vinegar 9
Tbsp olive oil
6 tb Brown sugar
1 ts Salt
1/2 ts Freshly ground pepper
FROM: Shelley Rodgers (Jolly Rodgers:the Portuguese Pirate!)
Food for people who've accomplished great things. The Scene: the crew has
accomplished projects like cleaning out the gargage, layhing the tile floor
in the kitchen, freezing 12 bushels of peaches. Now theydeserve a long soak
and a special treat. You have just the righ combination of food and ricnk
to revive them as they enjoy the hot water.
~=> Menu Sweet and Sour Onions Beer Cheese Dip and Pretzels Austrian
Liptauer Cheese Speedy Spiced Pate Dark Tuborg beer (purchased) Tomato
juice (purchased)
~=> Sweet and Sour Onions (NOTE: this must be made 2 or more days in
advance)
Boil water. Add onions. Boil rapidly one minute. Remove the onions from
the heat and drain in a colander. Rinse in cold water. When they are cool,
trim the stem and root ends and slip off the outer skins.
Combine the sherry syrup vinegar (or brandy/vinegar) with olive oil, brown
sugar, salt and pepper in a sauce pan. Add peeled onions, cover and cook
over medium low heat about 25 minutes until the onions are tender. Cool in
liquid. If there is too much liquid remaining after the onions have cooled,
remove the cover and boil again until the liquid is a syrup. Cool, ocver
and refrigerate for 2 days ro more to mellow and blend the flavors. Turn
onions in the syrup 2 3 times per day. Serve either hot or at room
temperature with toothpicks in each onion
~=> Beer Cheese Dip 8 oz cream cheese 1/2 cup + 1/4 cup beer 1/4 tsp garlic
powder 1/3 cup diced dill pickle 8 oz cheddar cheese, cubed
Blend the cream cheese with the 1/2 cup beer on high speed in a blender for
7 seconds. Add garlic powder, the 1/4 cup beer and dill pickle. Blend 10
seconds more. Add the chedar cheese and blend another 10 seconds.
Refrigerate until ready to use.
~=> Austria Liptauer Cheese 8 oz dry curd cottage cheese 8 oz feta cheese 8
oz softened unsalted butter OR cream cheese 1/2 small grated or pureed
onion 1 tsp anchovy paste 2 tsp caraway seeds salt/pepper to taste 2 tsp
Hungarian paprika 1 tsp dry mustard
Put the cottage cheese and feta cheese through a sieve, then beat in the
butter/cream cheese. Blend in onion, anchovy paste, caraway seeds &
salt/pepper, paprika & mustard. Packthe mixture into a crock or shape it
into a roll decorated with chopped parsley. Serve chilled.
~=> Speedy Spiced Pate 8 oz liverwurst 4 oz cream cheese 2 Tbspmayonnaise 3
Tbsp cream 1 Tbsp Worchestershire sauce 1/2 tsp curry powder 1 tsp brandy
OR dry vermouth salt/pepper to taste black rye bread or crisp bread for
serving
Mix the liverwurst, cream cheese , mayonnaise and cream. Add the
Worchestershire sauce, curry powder, brandy/dry vermouth and salt/pepper.
Store the pate well covered with plastic wrap or aluminum foil. Refrigerate
until ready to serve. Spread on thin slices of black rye bread or crips
bread.
[ Food for Wet Fingers, Sharon R. Hines. 11/81. ]
** -=> this comes from the bottom of the files of Shelley Rodgers <=-
MMMMM
MMMMM----- Recipe via Meal-Master (tm) v7.07
Title: Toasted Mushroom Rolls
Categories: Appetizers
Servings: 10
1/2 lb Mushrooms
1/4 c Butter
3 tb Flour
1/2 ts Salt
pn Garlic
1/2 ts Marjoram
1 c Light Cream
2 ts Chives Minced
1 1/2 ts 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 400°F oven for 10 to 15 minutes. NOTE: May be
frozen. Defrost before serving.
MMMMM
MMMMM----- Recipe via Meal-Master (tm) v7.07
Title: Tomato Aspic
Categories: Appetizers
Servings: 16
3 c Tomato juice (heat)
3 pk Lemon gelatin
1/2 c Vinegar
1 c Finely chopped celery
1 tb Worcestershire sauce
1 ds Tabasco sauce
Salt and pepper
Mix above and let cool
Add:
1 Finely chopped onion
1 Finely chopped green pepper
1 Finely chopped amount of
-celery equal to green
-pepper
1 cn Tiny Monarch or Richeliue
-string beans
Pour into molds. Makes 16 molds.
Randy Rigg
MMMMM
MMMMM----- Recipe via Meal-Master (tm) v7.07
Title: Tomato Verde Con Questo (Green Tomatoes with Cheese)
Categories: Cheese, Dips
Servings: 6
2 tb Butter
1 md Onion, very finely chopped
1 Clove garlic, finely chopped
1 10 oz can Mexican green
-tomatoes, drained
1 c Green chilies, chopped and
-peeled
12 Sprigs of fresh coriander,
-chopped
Salt
Freshly ground pepper
1/2 lb Cream cheese
3/4 c Heavy cream
Heat the butter in a skillet, add the onions and garlic, and saute' until
the onion is tender. Add the tomatoes, chilies, coriander, and salt and
pepper to taste. Simmer very gently for 10 minutes, uncovered. Add the
cheese; when it begins to melt, add the cream; and cook just long enough to
heat through.
From: The Complete book of Mexican Cooking Shared By: Pat Stockett
MMMMM
MMMMM----- Recipe via Meal-Master (tm) v7.07
Title: Tourte Milanese
Categories: Appetizers
Servings: 8
1 lb Puff pastry
1 tb Oil
1 tb Butter
1 lb Fresh spinach*
2 Garlic cloves; minced
1/4 ts Nutmeg (or more)
Salt & freshly ground pepper
2 Lg red peppers*
MMMMM-----------------------------OMELETS----------------------------------
5 Eggs
2 ts Chopped chives
2 ts Chopped parsley
1 ts Chopped fresh tarragon*
Salt
2 tb Butter
8 oz Swiss cheese, thinly sliced
8 oz Ham, thinly sliced
1 Egg; beaten
*Note: Spinach should be blanched first, then well drained. Red peppers
should be cut into 1" pieces and blanched.
Lightly grease 8-inch springform pan. Roll out 3/4 pastry 1/4" thick and
line bottom and sides of pan. Keep remaining pastry refrigerated. Heat
oil and butter in large skillet. Add spinach and garlic and saute' 2 to 3
minutes. Season to taste with nutmeg, salt and pepper. Remove from
skillet. Add red peppers to skillet and saute' briefly. Remove from heat
and set aside.
For omelets: Lightly beat eggs, herbs and salt to taste. In 7- to 8-inch
skillet over medium heat, add 1 tablespoon butter and shake so butter coats
bottom evenly. Pour in 1/2 egg mixture and stir briefly. As eggs start to
set, lift edges so liquid can run under. When eggs are completely set, and
top of omelet is no longer moist, shake pan and slide omelet onto warm
plate. Repeat with remaining butter and egg mixture.
To assemble: Position rack in lower 1/3 of oven and preheat to 350 degrees.
Layer ingredients in prepared pan in following order: 1 omelet, 1/2
spinach, 1/2 cheese, 1/2 ham, and all red peppers. Repeat layering in
reverse order, using remaining ingredients. Roll remaining pastry 1/4"
thick. Cut out 8-inch circle. Place over omelet and seal well to pastry
lining by pinching with fingers. With tip of knife, draw number of slices
desired directly on pastry, or decorate with scraps of pastry. Brush with
beaten egg. Place pan on baking sheet and bake until golden brown, about
70 to 75 minutes. Cool slightly. Release from pan and serve tourte warm,
slicing with sharp, thin knife.
From: Bon Appetit, RSVP column. Michel Richard restaurant, Los Angeles,
Calif.
MMMMM
MMMMM----- Recipe via Meal-Master (tm) v7.07
Title: Traditional Chex Party Mix
Categories: Appetizers
Servings: 6
1/2 c Margarine or butter
1 1/4 ts Seasoned salt
4 1/2 ts Worcestershire sauce
8 c Chex cereal
1 c Salted mixed nuts
1 c Pretzel sticks
Traditional Chex Party Mix
Melt margarine in open roasting pan in preheated 250 degree oven. Stir in
seasonings.
Gradually add cereal, nuts, and pretzels. Stir to coat evenly. Bake one
hour, stirring every 15 minutes. Spread on absorbent paper to cool.
MMMMM
MMMMM----- Recipe via Meal-Master (tm) v7.07
Title: Tulip, Crab, and Asparagus Appetizers
Categories: Appetizers, Seafood
Servings: 25
3 oz Cream cheese; softened
2 ts Lemon juice
1 tb Minced chives
1 ts Minced fresh dill or mint
-(Optional)
1 ds Pepper or cayenne
1 c Crab meat, flaked
25 Fresh asparagus spears
25 Tulip petals
In a medium bowl, beat cheese with lemon juice, herbs, and pepper; stir in
crab.
Break tough ends off asparagus. Blanch in 1 inch of boiling water in a
large skillet with a lid, or steam standing upright in a couple of inches
of water in a tall, narrow pot, until crisp-tender, 2 to 5 minutes,
depending on thickness of stems. Plunge into an ice-water bath for 1
minute; then pat dry. Trim asparagus to abut 5 inches; from the trimmings,
cut as many 1/4-inch rounds as you have tulip petals. Save extra ends for
salads.
Fill each tulip petal with about 1/2 a rounded teaspoon of crab mixture and
garnish with an asparagus round. (If your petals are large and asparagus
thin, you can use 3 rounds to garnish each filled petal.) Arrange asparagus
in a fan on a serving platter and place tulip petals alternately (or create
your own pattern).
Source: Cooking from the Garden - by Rosalind Creasy ISBN: 0-87156-731-8
Typed for you by Karen Mintzias
MMMMM
MMMMM----- Recipe via Meal-Master (tm) v7.07
Title: Tuna Mounds with Curry Mushroom Sauce
Categories: Appetizers, Seafood
Servings: 6
1 sm Onion, minced
1/4 c Butter, melted or margarine
1/2 c Milk
2 7 oz cans Tuna flakes
3 c Bread crumbs, soft
2 Eggs, slightly beaten
1/4 ts Poultry seasoning
1/4 c Parsley flakes
1/2 ts Salt
1/4 ts Pepper
1 cn Mushroom soup, 10 oz
1/2 ts Curry powder
3 Olives, stuffed and sliced
Saute onion in shortening until golden brown. Mix onion, milk, crumbs,
eggs, poultry seasoning, parsley, salt, pepper, and tuna. Shape into 6
mounds in large shallow baking dish. Mix soup, curry powder and paprika.
Pour around tuna mounds. Top each mound with olive slices. Bake uncovered
for 45 minutes at 350 F.
MMMMM
MMMMM----- Recipe via Meal-Master (tm) v7.07
Title: Tuna Pate
Categories: Seafood, Appetizers
Servings: 6
10 oz Canned white albacore tuna,
-packed in oil, drained*
1 c Butter, softened
2 To 3 drops lemon juice
2 To 3 drops Tabasco sauce
10 md Shrimp, cooked, shelled and
-minced
3 tb Coarsely chopped pimiento
2 tb Drained tiny capers
An inspired and inexpensive seafood hors d'oeuvre.
salt and freshly ground pepper to taste
Combine tuna, butter, lemon juice and Tabasco in a food processor or
blender, process until mixture is smooth. Transfer to a bowl, add shrimp,
pimiento and capers, mix well. Season with salt and pepper, taste and
adjust seasoning (pate must be highly seasoned).
Pack into a well-oiled 3-cup loaf pan or mold, chill 24 hours. To serve,
let stand 30 minutes at room temperature, unmold on a plate. Garnish with
parsley or watercress sprigs and sliced stuffed olives. Serve with
buttered toast rounds.
*Do not substitute water-packed tuna
10 servings
MMMMM
MMMMM----- Recipe via Meal-Master (tm) v7.07
Title: Tuna Toasties
Categories: Seafood, Appetizers
Servings: 6
1 220 g can of tuna or skinned
-salmon
1/2 c Mayonnaise
1 Small, finely chopped onion
1 ts Curry powder
1 Loaf white sliced bread,
-crusts removed
1/2 c Butter, melted
1. combine the first 4 ingredients, mix well.
2. brush both sides of slices of the bread with melted butter.
3. spread tuna filling, roll up diagonally, secure with a toothpick,
sprinkle with paprika. bake at 200 degrees c for 10-15 minutes.
TO MAKE COCONUT MILK
soak 1 cup desiccated coconut in 1¼ cup warm water for 15 minutes. drain
and squeeze all liquid from coconut. use light liquid, discard coconut
yields about 1 cup.
Gerry
MMMMM
MMMMM----- Recipe via Meal-Master (tm) v7.07
Title: Tuna-Broccoli Potatoes
Categories: Appetizers, Seafood
Servings: 4
4 lg Baking potatoes
Vegetable oil
5 c Broccoli florets (1 bunch)
1 cn Tuna (7 oz drained, chunk)
1/4 c Celery, diced
1/4 c Green onions, chopped
1/2 c Mayonnaise
1/2 c Sour cream
1 ts Mustard (Dijon)
2 tb Butter, melted
1 pn Cayenne pepper
Salt and black pepper
Scrub potatoes and prick skins with a fork; rub all over with vegetable
oil. Bake in 425 F (220 C) oven for 45 to 55 minutes or until potatoes
yeild to gentle pressure. Potatoes can also be microwaved. Meanwhile in a
large pot of boiling water, cook broccoli, uncovered for 2 to 3 minutes or
until tender-crisp. Drain and rinse under cold water; drain well and chop
coursely. Place in a large bowl. Coursely flake tuna; add to broccoli along
with celery and onions. Stir together mayonnaise, sour cream and Dijon
mustard; set aside. Cut each potato in half lengthwise; carefully scoop out
pulp leaving a 1/4 inch (5 mm) thick shell. Brush skins with butter; place
on baking sheet and keep warm. In a bowl, mash potato pulp; mix in broccoli
mixture and 3/4 cup (175 ml) of the mayonnaise mixture. Stir in the
cayenne, salt and pepper to taste. Stuff into the potato skins, mounding
the tops. Return to the oven and bake for 15 minutes or until steaming hot.
Can also be microwaved. Serve with remaining mayonnaise mixture spooned
over each potato.
* I have not included times for the microwaves as they all vary with the
wattage which affects cooking time.
Canadian Living Cooking Collection
MMMMM
MMMMM----- Recipe via Meal-Master (tm) v7.07
Title: Turkey Salad Stuffed Eggs
Categories: Appetizers, Eggs
Servings: 4
8 Eggs
2 Celery stalks
2 Green onions
1/2 Sweet red pepper
3/4 lb Leftover cooked turkey
3 tb Mayonnaise
2 tb Dijon mustard
1 tb Cider vinegar
1 ts Sugar
1/4 ts Salt
1>. Place eggs with enough water to cover in medium-sized saucepan. Bring
to boil; reduce heat to simmer for 10 minutes. Drain; hold under cold
running water to cool. Peel; halve crosswise. Remove yolks and reserve for
another use. 2>. Cut celery, green onions, red pepper and turkey into
1-inch cubes. Place in food processor. Whirl with on-off pulses until
finely chopped; do not overprocess. Scrape into medium-size bowl. Sit in
mayonnaise, mustard, vinegar, sugar and salt. 3>. Spoon 1 rounded
tablespoon into hollow of each egg half. Serve, or refrigerate up to 12
hours.
MMMMM
MMMMM----- Recipe via Meal-Master (tm) v7.07
Title: Twin Cheese Dip
Categories: Dips, Cheese, Coca-cola
Servings: 3
3/4 lb Sharp cheddar cheese, grated
4 oz Roquefort cheese, crumbled
1 Clove garlic, pressed
3/4 c COCA-COLA CLASSIC
2 tb Soft margarine
1 tb Onion, grated
1 1/2 ts Worcestershire sauce
1 ts Mustard, dry
1/4 ts Salt
1/8 ts Tabasco sauce
In a large mixing bowl, add cheddar cheese and roquefort. Add pressed
garlic, 1/2 cup of the Coca-Cola, and remaining ingredients. Beat with an
electric mixer on low speed until blended. Gradually add the remaining
Coca-Cola, then beat on high speed until the mixture is fairly smooth,
light and fluffy. Pack into a covered container. Chill. Refrigerate
overnight. Keeps very well for a week or more. Makes about 3 cups.
Recipe: "Cooking with Coca-Cola", a give-away loose-leaf notebook divider
set from The Coca-Cola Company, 1991
MMMMM
MMMMM----- Recipe via Meal-Master (tm) v7.07
Title: Two-Cheese Picante Smoked Turkey Dip
Categories: Dips
Servings: 1
1 pk Cream cheese (8 oz)
3/4 c Pace Picante Sauce
-OR
3/4 c Pace Thick & Chunky Salsa
3/4 c Smoked turkey, very finely
-chopped (from the deli)
1/2 c Sliced green onions w/tops
1/4 c Grated Parmesan cheese
Keep the ingredients for this warm, fast and festive dip on hand for speedy
snacks and impromptu parties. To prepare combine cream cheese and Pace in a
small saucepan; stir over low heat until cheese is melted. Add turkey,
green onions and Parmesan cheese. Heat through, stirring frequently.
Transfer to a serving dish and sprinkle with additional green onion slices.
Serve warm with vegetable dippers, thin breadsticks or unsalted chips.
Makes 2-1/2 cups.
MMMMM
MMMMM----- Recipe via Meal-Master (tm) v7.07
Title: Tzatziki Sauce
Categories: Appetizers
Servings: 2
Same as in Tzatziki
Prepare the Sauce as in Tzatziki but only drain the yougurt for 6 to 7
hours. The mixture can be used in several ways. It is zesty on hamburger
sandwiches. Top each burger with a slice of ripe tomato, a small heap of
grated cabbage, and a dollop of Tzatziki sauce. It can also be served with
grilled meats. The meat juices mingling with the tzatziki are utterly
delicious. As a sauce for tomatoes, it is something special. Cut several
ripe tomatoes into sections, cutting from stem to stern, but do not cut all
the way through. Open the tomato like a flower. Salt lightly and invert on
paper towles to drain for a few minutes. Fill each tomato with some
tzatziki and garnish with fresh mint.
MMMMM
MMMMM----- Recipe via Meal-Master (tm) v7.07
Title: Tzatziki
Categories: Appetizers
Servings: 2
2 c Plain Yogurt
2 lg Cucumbers
Salt To Taste
2 lg Cloves Garlic, Minced
1 1/2 tb White Wine Vinegar
1 tb Olive Oil
ds Fresh Ground Pepper
Line a sieve with a damp cheesecloth and place over a large bowl. Dump the
yogurt into the sieve, cover with plastic wrap, and allow to drain in the
refrigerator for 24 hours. Peel the cucumbers. Cut them in alf lengthwise.
Using a teaspoon, scrape out and discard the seeds. Grate the cucumbers
into a colander, using the large holes on a four-sided grater. Salt the
cumcumbers and allow them to drain for 1/2 hour. Place the garlic, vinegar,
and olive oil in a bowl and marinate while the cucumbers are draining.
Squeeze the drained cucumbers as dry as possible and blot on paper towels.
Place in the bowl with the marinated garlic. Add the drained yougurt and
stir. Add a few grindings of fresh pepper and salt if necessary. Serve with
toasted pita bread triangles.
MMMMM
MMMMM----- Recipe via Meal-Master (tm) v7.07
Title: Unstuffed Mushroom Dip
Categories: Appetizers, Cheese, Dips
Servings: 4
1 lb White Button Mushrooms *
1 c Monterey Jack, Shredded
1/4 c Bacon, Finley Crumbled, OR
1/4 c Imitation Bacon Bits
1/2 c Sour Cream
1 ts Worcestershire Sauce
4 dr Hot Sauce
MMMMM-----------------------------GARNISH----------------------------------
Seasoned Bread Crumbs
* The mushrooms should be Whole White Button Mushrooms that have been
diced.
~-------------------------------------------------------------------------
Combine the mushrooms, Monterey Jack cheese, and bacon. Stir in the sour
cream, blending well. Blend in the Worcestershire sauce and hot sauce.
Place the mixture in a 1-quart casserole and top with the bread crumbs.
Bake at 350 degrees F. for 15 minutes or until the cheese has melted. Place
in a chafing dish and serve hot. Makes about 2 1/2 cups of dip. SUGGESTED
DIPPERS: Tomatoes, Bell Peppers, Chili Peppers, Bread Sticks
MMMMM
MMMMM----- Recipe via Meal-Master (tm) v7.07
Title: Vegetable Latkes
Categories: Appetizers
Servings: 36
2 lg Idaho potatoes
2 md Carrots
2 md Zucchini
1 lg Yellow onion, finely chopped
2 Eggs
2 Egg whites
1/4 ts Pepper
1 1/2 ts Salt
1/4 c Flour
Oil for frying
1>. Pare and coarsley shred potatoes and carrots. Shred zucchini. Place in
a bowl with onion. 2>. Combine eggs, egg whites, salt and pepper; stir into
vegetable mixture. Sprinkle flour over top; stir to mix. 3>. Heat non-stick
griddle, or heavy skillet to medium-high. Brush with oil. Drop batter by
heaping tablespoonfuls onto griddle. Flatten slightly. Cook until browned.
Turn, brown other side, adding a little oil as necessary. 4>. Drain on
paper towels and keep warm until ready to serve. Serve with applesauce or
cranberry sauce or combination for dipping.
MMMMM
MMMMM----- Recipe via Meal-Master (tm) v7.07
Title: Vegetable Dip Mix
Categories: Dips
Servings: 1
1 tb Dried Chives
1 ts Garlic Salt
1/2 ts Dill Weed
1/2 ts Paprika
Combine all ingredients in a small bowl: blend well. Spoon mixture onto a
6-inch square of aluminum foil, and fold to make airtight. Label as
Vegetable Dip Mix. Store in a cool, dry place and use within 6 months.
Makes 1 package (about 2 T) of mix. Vegetable Dip: Combine 1 T lemon juice,
1 cup Mayonnaise, 1 cup sour cream, and 1 package of mix. Chill at least 1
hour before serving.
Makes about 2 cups of dip.
MMMMM
MMMMM----- Recipe via Meal-Master (tm) v7.07
Title: Vegetable Guacamole
Categories: Dips
Servings: 6
2 Ripe avocados
Juice of one grapefruit
Juice of one lime
1/2 sm Shallot or 1 green onion
3 Sprigs parsley, coarsely
-chopped
3 Sprigs cilantro
1/4 Hear red or green cabbage,
-coarsely chopped
1 c Broccoli florets, broken
-into small pieces
3 Ribs of celery, chopped
1 Large, tomato coarsely
-chopped
5 Tomatillos, coarsely
-chopped, optional
1 tb Fresh minced basil
1 tb Fresh minced thyme
Peel and quarter avocados, reserving pits. Coarsely mash avocado with a
fork in a nonmetallic bowl. Set aside any that might be too hard to mash
easily.
Pour grapefrit and lime juice into blender. Add shallot and 2 sprigs each
of parsley and cilantro. Blen on high until liquified. Add blende mixture
to mashed avocado, mix gently. Add remaining vegetables,basil and thyme.
Stir well. Garnish with reserved cilantro and parsley. If not serving
immediately, place in a small bowl with avocado pits,cover and refrigerate.
The avocado pits keep the mixture from turning brown.
Source: Women's Day, Meals in Minutes, August 1990.
MMMMM
MMMMM----- Recipe via Meal-Master (tm) v7.07
Title: Vidalia Onion Dip
Categories: Dips, Appetizers
Servings: 1
3 lg Chopped Vidalia Sweet Onions
2 c Water
1/2 c Sugar
1/2 c Vinegar
1/3 c To 1/2 cup Mayonnaise
1 ts Celery Seed
Soak onions overnight in sugar, water and vinegar. Drain well. Add
mayonnaise and celery seed to spreading consistency. Serve on crackers.
Typed by Syd Bigger.
MMMMM
MMMMM----- Recipe via Meal-Master (tm) v7.07
Title: Vidalia Onion Tart
Categories: Appetizers
Servings: 6
Filling
2 lb Vidalia sweet onions
2 Egg yolks
6 tb Heavy cream
1/2 c Water
1/4 lb Bacon; cut in strips
1 ts Flour
1 ts Salt
1/4 c Peanut oil
Pie pastry; see below
Pie pastry
2 c All-purpose flour
1/2 c Unsalted butter
2 Egg yolks
1 ts Salt
6 tb Cold water
FILLING: Slice onions thinly and layer in large saucepan. Add 1 teaspoon of
salt to them and set aside to draw out the water for at least 30 minutes.
Add 1/4 cup of oil and 1/2 cup of water. Steam onions until transparent
and water is cooked out. Meanwhile, place sliced bacon in a small amount
of water in a shallow pan and blanch to remove excess fat. Bacon should be
limp. Pour off liquid and coarsely chop. When water is cooked out of
onions, add 1 teaspoon of flour and stir to dissolve.
Remove from heat and add 2 egg yolks and cream with the onions. Stir
constantly.
PIE PASTRY: Sift flour onto a pastry board, cloth or dough bowl and make a
large well in the center. Pound butter to soften slightly or have at room
temperature. Place butter, egg yolks, salt and smaller amount of water in
the well and work together with the fingertips of one hand until partly
mixed. Gradually work in flour, pulling dough into large crumbs using the
fingertips of both hands. If the crumbs are dry, sprinkle over a
tablespoon of more water. Press dough firmly together - it should be soft,
but not sticky. Work on a lightly floured board, pushing dough away with
the heel of the hand and gathering it up with a dough scraper until smooth
and pliable. Press dough into a ball. Wrap in foil or plastic wrap and
chill for 30 minutes. It can be stored tightly wrapped in the refrigerator
for up to 3 days.
DIRECTIONS: Roll pastry to about 1/2 inch thickness in a rectangular shape.
Place pastry on an oiled baking sheet. Crimp edges of pastry if desired.
Beat an egg yolk with a pinch of salt and brush over the entire pastry.
This is called "egg glazing" and helps the filling adhere to the pastry.
Pierce pastry with a fork in several places to prevent bubbles from forming
while baking. Spread onion mixture over the pastry and sprinkle the chopped
bacon on top. Bake at 300 degrees F. for 10 to 15 minutes or until nicely
borwned. Cut into 1 inch squares for hors d'oeuvres. May be made a day
ahead and reheated. Wait to cut until after heating if made ahead. May be
baked in individual tartlet pans or a pie plate. From "Sweet Vidalia
Onions" Blue Ribbon Recipes Published by Howell Printing Company Aiken,
South Carolina ISBN 0-9614318-1-4 Library of Congress Catalog Number
86-090484 If unable to obtain, write the author directly - Evelyn Rogers
P.O. Box 736 Vidalia, Georgia 30474 Source: Sweet Vidalia Onions
MMMMM
MMMMM----- Recipe via Meal-Master (tm) v7.07
Title: Wagonwheel Layered Dip
Categories: Dips, Cheese
Servings: 1
21 oz Bean Dip
1 c Pace Picante Sauce
6 Finely Chopped Green Onions
1 c Mayonnaise
1 c Sour Cream
4 1/2 oz Drained Sliced Olives
4 oz Shredded Monterey Jack
- Cheese
Spread bean dip on a pie plate. Pour Pace Picante Sauce over bean dip.
Sprinkle chopped onions over mixture. Blend together mayonnaise and sour
cream. Spread over onions. Top with cheese and Pace Picante Sauce.
Sprinkle sliced olives over cheese. Makes 2-1/2 cups dip.
From: Pace booklet.
MMMMM
MMMMM----- Recipe via Meal-Master (tm) v7.07
Title: Waikiki Appetizers
Categories: Pork, Appetizers
Servings: 6
1 1/2 lb Bulk Pork Sausage
20 oz Pineapple Chinks In Syrup
1/2 c Packed Brown Sugar
1/4 c Lemon Juice
2 tb Cornstarch
2 tb Soy Sauce
1/2 c Chopped Green Pepper
1/2 c Drained Maraschino Cherries
Shape sausage into 1/2 to 3/4 inch balls. Place in single layer in baking
pan. Bake in 400°F oven 25 minutes, or until cooked; drain on paper
towels. Meanwhile, drain pineapple, reserve syrup. Add enough water to
syrup to measure 1 cup; combine with brown sugar, lemon juice, cornstarch
and soy sauce in large saucepan. Cook and stir until sauce boils and
thickens. Fold in green pepper, cherries, pineapple chunks and drained
cooked sausage. To serve, turn into chafing dish. Typed by Syd Bigger.
MMMMM
MMMMM----- Recipe via Meal-Master (tm) v7.07
Title: Walnut Phyllo Rounds
Categories: Appetizers
Servings: 6
1 lb Phyllo pastry
1 c Butter, melted
FILLING
1 1/2 c Walnut pieces
1/2 c Pistachios or slivered
-almonds
1/4 c Chopped candied orange peel
1/4 c Granulated sugar
1 tb Orange blossom water, or 1
-tsp almond extract
1/2 ts Each, ground cinnamon and
-cloves
SYRUP
1 Lemon
2 c Granulated sugar
1 1/2 c Water
FILLING; In food processor, combine walnuts, pistachios, candied peel,
sugar, orange blossom water, cinnamon and cloves; process until finely
chopped.
Place one sheet of phyllo on work surface, covering remaining phyllo with
damp tea towel to prevent drying out. Brush sheet with some of the butter.
Top with another sheet of phyllo; brush with butter. Repeat with 2 more
sheet of phyllo and butter. Sprinkle with about 1/3 cup of the nut
mixture. Top with 3 more sheets of phyllo, brushing each with butter;
sprinkle with 1/3 cup of the nut mixture. Repeat with 3 more sheets, then
nuts to make a total of 9 sheets of phyllo.
Brush the long edges of dough with butter. Starting at long side, tightly
roll up jelly-roll fashion. Brush all over with butter; trim edges. Cut
into 3/4 inch thick slices; place on greased baking sheet. Repeat with
remaining phyllo and filling to make second roll. Bake in 350 oven for 18
to 20 minuts or until crisp and golden, turning over halfway through. Let
cool for 5 minutes on baking sheets. Remove to racks set on baking sheets.
SYRUP: Meanwhile, using vegetable peeler, peel lemon into thick strips. In
saucepan, combie sugar, water and lemon rind; bring to boil. Reduce heat
to medium-low and simmer for 25 to 30 minutes or until syrupy; strain.
Spoon half of the hot syrup over phyllo rounds; let stand for 15 minutes.
Spoon remaining syrup over top; let cool completely. Makes about 42.
Origin: Canadian Living Magazine, December 1990 issue. Sent by: Sharon
Stevens
MMMMM
MMMMM----- Recipe via Meal-Master (tm) v7.07
Title: West Indies Salad
Categories: Appetizers, Seafood
Servings: 4
1 lb Crabmeat
3 tb Chopped Onion
Salt And Pepper
4 oz Olive Oil
4 oz Vinegar
4 oz Ice Water
Put onions in bowl, add meat, salt, and pepper. Then oil, vinegar, and ice
water in that order, let set at least 1 hour before serving.
MMMMM
MMMMM----- Recipe via Meal-Master (tm) v7.07
Title: White Castle Vidalia Dip
Categories: Dips, Beef
Servings: 14
14 White Castle hamburgers,
Chopped fine; buns set aside
2 1/2 c Chopped Vidalia onions
1 3/4 c Hellmann's (R) mayonaise
2 c Shredded Swiss cheese
1/2 c Crumbled bacon
Crushed crackers (topping)
Mix all above ingredients (except buns and crackers). Bake in casserole
dish at 350 deg F. for 30-35 minutes. Let stand for 10 minutes. Put open
buns under broiler until toasted. Serve dip on buns or crackers.
Karen Walkup, Norcross, Georgia.
MMMMM
MMMMM----- Recipe via Meal-Master (tm) v7.07
Title: Wine Fruit Cup
Categories: Appetizers
Servings: 6
1 1/2 c White Wine, Dry
1/2 c Sugar
1 tb Lemon Juice
1 1/2 ts Anise Seed
1/4 ts Salt
1 sm Cinnamon Stick
1/2 c Raisins, Golden Seedless
4 Purple Plums, Sliced
2 Nectarines, Sliced
In an enameled or stainless steel saucepan, combine the wine, sugar, lemon
juice, anise seed, salt and sinnamon stick and bring to a boil. Turn off
heat and cool to room temperature. Combine the raisins, plums, and peaches
in a bowl and strain the cooled wine syrup over them. Cover and refrigerate
for several hours, stirring occasionally. NOTE: This fruit cup can be
served as a dessert also.
MMMMM
MMMMM----- Recipe via Meal-Master (tm) v7.07
Title: Wonderfully Weird Dip
Categories: Appetizers
Servings: 6
1 lg Container sour cream
1 c Walnuts, coarsely chopped
1 Jar chutney
Mix together; chill. Best served with "Chippers".
MMMMM
MMMMM----- Recipe via Meal-Master (tm) v7.07
Title: Yogurt Dip
Categories: Dips
Servings: 1
8 oz Plain Yogurt
1/2 c Shredded Cucumber, Drained
1/3 ts Dill Weed
Combine all ingredients; mix well. Serve with vegetables dippers. 1 1/4
cup.
MMMMM
MMMMM----- Recipe via Meal-Master (tm) v7.07
Title: Yogurt Herb Eggplant Spread
Categories: Appetizers, Dips
Servings: 6
1/2 c Plain yogurt
1 Garlic clove; minced
1 ts Finely chopped oregano; -OR-
1/4 ts -Dried oregano
1/2 ts Chopped thyme leaves; -=OR=-
1 pn -Dried Thyme
Freshly ground pepper
MMMMM---------------------------THE EGGPLANT--------------------------------
1/2 lb Japanese eggplants; -=OR=-
1 md -Firm shiny eggplant
1 lg Garlic clove; thinly sliced
1 Bay leaf
Thyme branches, if available
1 tb Extra-virgin olive oil
- or more to taste
Lemon juice
-=OR=- Red Wine Vinegar
Salt
Coarsely ground pepper
Fresh herbs for garnish
PREHEAT OVER TO 400F. Combine the first 5 ingredients in a bowl and set
aside. Cut 5-or-6 long slits in the eggplant (fewer if you're using
Japanese eggplants) and place a slice of garlic into each slit. Wrap the
eggplant, together with the bay leaf and thyme branches, tightly in foil
and bake until completely soft all over--45 minutes-to-1 1/2 hours,
depending on the size of the eggplant. If you're using the large eggplant,
turn it over after 45 minutes and continue baking until soft to the touch
and tender at the stem end. When done, remove eggplant from the oven, open
the package and let sit for 5 minutes or so. Discard any liquid. When the
eggplant is cool enough to handle, scrape the flesh away from the skin, put
it into a food processor and add the yogurt mixture and the olive oil.
Process until smooth, but leave a little texture. Stir in the lemon juice
or vinegar to taste and season with salt. Turn the puree into a serving
bowl and season with pepper and fresh herbs, such as thyme leaves and
blossoms, marjoram or oregano. If those herbs aren't available, use some
chopped parsley or scallions. Serve the spread at room temperature with
crackers, pita bread or bread toasted and brushed with olive oil.
DEBORAH MADISON - PRODIGY GUEST CHEFS COOKBOOK
MMMMM
MMMMM----- Recipe via Meal-Master (tm) v7.07
Title: Yogurt Mint Dip & Pineapple Relish
Categories: Appetizers
Servings: 8
1 c Fresh Pineapple Chunks
1/2 c Fresh Mint Leaves
1 tb Coarse-Grained Mustard
1/2 c Plain Low Fat Yogurt
2 tb Fresh Chopped Mint
1 tb Honey
1 ts Grated Orange Rind
Fresh Mint Sprigs
Relish: Combine Pineapple, Mint Leaves & Mustard. Process Until Well
Blended. (8 Cal. Per 1 T.) Dip: Combine Yogurt, Mint, Honey, Orange Rind
in A Small Bowl. Mix Well. Cover & Chill At Least 30 Min. Garnish With Mint
Sprigs. Serve With Fresh Fruit (17 Cal. Per 1 T.)
MMMMM
MMMMM----- Recipe via Meal-Master (tm) v7.07
Title: Yule Log
Categories: Appetizers, Cheese
Servings: 1
8 oz Cream Cheese, Softened
5 oz Bleu Cheese Spread
3 tb Chopped Sweet Pickle Relish
2 tb Instant Minced Onion
1/2 c Pecans, Finely Chopped
Blend cheeses, add pickle relish and onion. Shape into 10" X 2" roll; wrap
in waxed paper. Chill 3-4 hours. Remove paper, roll in pecans, serve as
spread with crackers.
MMMMM
MMMMM----- Recipe via Meal-Master (tm) v7.07
Title: Zesty Cilantro, Chili, Pea Dip
Categories: Dips
Servings: 6
1/4 c Cilantro, chopped
1 4oz. can green ortega
-chilis, diced, drained
2 c Frozen petite peas, thawed
1 10.5 oz. pkg Mori-Nu
-Silken Tofu (Firm), drained
1 tb Lemon juice
1 1/2 ts Ground cumin
1/4 ts Freshly ground pepper
Zesty Cilantro, Chili, Pea Dip
Salt to taste (optional)
In a food processor or blender, combine all ingredients until smooth. Whirl
approximately 30 seconds on high. Refrigerate 1 hour. Mound over
overlapping tomato slices. Rim with fresh cilantro.
MMMMM
MMMMM----- Recipe via Meal-Master (tm) v7.07
Title: Zesty French Dressing
Categories: Appetizers
Servings: 1
1 c Corn oi
1/4 c Vinegar
1/8 ts Pepper
1 ts Salt
1/4 ts Paprika
1 ds Celery salt
1 ts Sugar
1/8 c Ketchup
3 ts Lemon juice
1 ts Worcestershire sauce
1 Garlic clove
Measure ingredients into a jar with a tight seal. Shake well. Chill for
several hours. Remove garlic. Shake before serving.
Adapted from Hamilton Spectator June 9, 1993
MMMMM
MMMMM----- Recipe via Meal-Master (tm) v7.07
Title: Zesty Italian Zucchini Dip
Categories: Appetizers, Cheese, Dips
Servings: 8
3 c Zucchini, Shredded
1 c Cream Cheese, Softened
2 lg Eggs
1/4 c Romano Cheese, Grated
1/4 c Parmesan Cheese, Grated
1/2 c Yellow Onion
1/2 ts Salt
1/2 ts Oregano, Dried
2 tb Milk
2 tb Fresh Parsley, Minced, OR
2 ts Dried Parsley, Crushed
Place the shredded zucchini in a colander, squeeze out any excess water and
set aside. Beat the cream cheese to a smooth consistency and blend in the
milk and eggs, blending well. Mix in all the other ingredients, including
the zucchini, and place in a greased 1 1/2-quart casserole. Bake at 350°F
for 20 minutes, or until heated through and bubbly. Pour into a chafing
dish and serve hot. Makes about 5 cups of dip. SUGGESTED DIPPERS: Italian
Bread Chunks, Bell Peppers, Hot Dogs, Genoa Sausage
MMMMM
MMMMM----- Recipe via Meal-Master (tm) v7.07
Title: Zesty Red Dip
Categories: Dips
Servings: 6
1 c Ketchup
2/3 c Brown sugar, packed
2 ts Dry mustard
2 ts Horseradish
1/2 ts Ground allspice
1/2 ts Ground cloves
Place all ingredients in a small microwavable bowl and mix well. Place
bowl in center of microwave. Heat on HIGH (100% power) for 1 1/2 to 2
minutes or until warm, stirring half way through heating time. Or, you
many heat in a small saucepan over low heat until warm.
MMMMM
MMMMM----- Recipe via Meal-Master (tm) v7.07
Title: Zippy Kidney Bean Dip
Categories: Appetizers, Dips, Cheese, Beans
Servings: 6
1 1/2 c Red Kidney Beans, Cooked
2 ts Jalapeno Pepper, Chopped
1/2 c Cheddar; Sharp, Chopped
1/4 ts Chili Powder
3/4 c Yogurt, Plain
1/2 ts Onion Powder
1/4 ts Garlic Powder
1/2 ts Hot Sauce
In a blender or food processor, puree the beans to a coarse paste, (Beans
may also be mashed by hand). Put into a bowl and add all of the other
ingredients, blending well. Serve at room temperature. Makes about 2 3/4
cups of dip. SUGGESTED DIPPERS: Sirloin Steak, Celery, Jicama, Cabbage,
Swiss Cheese
MMMMM
MMMMM----- Recipe via Meal-Master (tm) v7.07
Title: Zucchini & Onion Dip
Categories: Dips
Servings: 14
2 tb Margarine
2 Medium zucchini,sliced
1 Medium onion,sliced
1 pk Unflavored gelatin
1/4 c Cold water
1 c Skim milk,heated to boiling
3/4 c Lite sour cream
1/3 c Grated parmesan cheese
1 ts Dried dill weed
1 ts Salt
1 ds Red pepper
In skillet, melt margarine and cook zucchini with onion, stirring
occasionally until very tender; set aside. In blender, sprinkle gelatin
over cold water; let stand 2 minutes. Add hot milk and process at low 2
minutes. Add sour cream, cheese, dill, salt and pepper, then zucchini
mixture. Process at high until smooth. Pour into bowl. Chill until set. To
serve, whisk smooth.
MMMMM
MMMMM----- Recipe via Meal-Master (tm) v7.07
Title: Zucchini and Basil Filo
Categories: Appetizers
Servings: 6
1/2 pk Frozen filo pastry
6 md Zucchini
1/2 ts Salt
3/4 c Pine nuts
2 tb Virgin olive oil
1 sm Red onion
- diced into 1/4-inch pieces
Pepper
2 Garlic clove; minced
1/2 c Chopped basil
- (loosely packed)
3 tb Parsley, minced
1/4 c White wine or water
2 Eggs
2/3 c Parmesan, grated
3 oz Feta cheese, crumbled
8 tb Unsalted butter; melted
- (or a mixture of
- butter and olive oil)
PREHEAT OVEN TO 350F. Remove filo pastry from freezer and let it come to
room temperature while you prepare the filling. Unfold the dough, and cut
the stack of sheets in two. If you are making just one recipe, refold half
the dough, and wrap it in plastic. It can either be refrozen or kept for a
few days in the refrigerator. Cover the sheets to be used with a sheet of
waxed paper covered in turn with a damp kitchen towel, to keep them from
becoming dry and brittle. Grate the zucchini on the large holes of a hand
grater or in a food processor. Toss with the salt and set aside for 30
minutes. Then drain and squeeze dry in a clean kitchen towel. Roast the
pine nuts for 5-to-8 minutes in oven, chop them finely, and set them aside.
Heat the olive oil in a large skillet and saute the onion until it begins
to soften, about 2 minutes. Add the zucchini, season with freshly ground
black pepper, and cook another 4 minutes; then add the garlic, basil,
parsley and white wine or water. Cover for 3 to 4 minutes, and remove from
heat. Beat the eggs, stir in the cheeses, then cook the vegetables. Check
the seasoning. Brush a 9-by-13-by-2-inch pan with the melted butter and lay
a sheet of filo pastry with butter, or mixture of butter and olive oil, and
continue buttering and layering, until you have used half the sheets.
Scatter half of the chopped pine nuts between several of the layers. Brush
the top layer with butter and spread the filling over it. Continue layering
the rest of the pastry sheets. If the butter begins to congeal, reheat it
so it spreads easily. Cut the assembled pastry into 3-inch squares, then
into diamonds, making sure you cut through all the layers; refrigerate the
pastry if you will not be baking right away. Bake in a preheated 400F oven
for 40 to 50 minutes, or until browned. Serve the pastries warm from the
oven, slightly cooled, or at room temperature. Makes one 9-by-13-inch filo
pastry.
DEBORAH MADISON - PRODIGY GUEST CHEFS COOKBOOK
MMMMM
MMMMM----- Recipe via Meal-Master (tm) v7.07
Title: Zucchini Cheese Biscuit Roll-Ups
Categories: Appetizers
Servings: 6
1 c Shredded zucchini
1/4 c Chopped onions
1 tb Margarine
1/2 ts Dried dill weed
1/2 ts Basil
1 c Shredded sharp cheddar
-cheese
Bisquick baking mix (recipe
-follows)
1/2 c Cold water
Bisquick Baking Mix
2 1/4 c Flour
2 tb Baking powder
1/4 c Dry milk powder
1 Stick margarine
1/4 c Oil
Heat oven to 400 degrees. Cook and stir zucchini and onion in margarine
until tender. Stir in dill weed and basil: reserve.
Mix baking mix and water until soft dough forms: beat vigorously 20
strokes. Gently smooth dough into ball on floured cloth-covered board.
Knead 5 times. Roll dough into rectangle, 15 x 9 inches: sprinkle with
reserved zucchini mixture and the cheese. Roll up tightly, beginning at 15
inch side. Seal well by pinching edge of dough into roll. Cut into twelve 1
1/4-inch slices. Place slices, cut sides down, on greased cookie sheet.
Bake until golden brown. 15 to 20 minutes. Serve immediately. Refridgerate
any remaining biscuits. 1 dozen biscuits.
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MMMMM----- Recipe via Meal-Master (tm) v7.07
Title: Zucchini Crispies
Categories: Appetizers
Servings: 24
2 md Zucchini, Cut Into
1/2 Inch Slices
2 tb Low Cal. Mayonnaise
2 tb Minced Green Onions
1 tb Dijon Mustard
1/4 ts Dried Marjoram
1/4 ts Dried Thyme
3/4 c Soft Breadcrumbs
1/2 ts Paprika
1 tb Oleo Melted
Place Zucchini Slices On A Baking Sheet Coated With Cooking Spray. Combine
Mayonnaise, Onion, Mustard, Marjoram & Dried Thyme; Stir Well.Spread 1/2 t.
Mayonnaise Mixture Over Each Zucchini Slice. Combine Breadcrumbs, Paprika &
Melted Oleo; Stir Well. Sprinkle Evenly Over Zucchini Slices. Bake At 450
For 5 Min. OR Until Breadcrumbs Are Browned. Serve Warm. (Fat 0.9. Chol.
0.)
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MMMMM----- Recipe via Meal-Master (tm) v7.07
Title: Zucchini Fritters #1
Categories: Appetizers, Cheese, Eggs
Servings: 8
5 tb Bisquick
1/2 c Parmesan Cheese
1/4 ts Salt
1/8 ts Pepper
2 Eggs, Beaten
2 tb Butter
2 c Zucchini, Grated
Blend the bisquick, parmesan, salt, pepper. Add eggs. Mix zucchini into
batter. Grease hot pan or griddle with butter. Pour batter into pan and
fry 3 minutes on each side. Serve warm, a delicious way of serving
zucchini. Make 8 to 10 fritters.
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MMMMM----- Recipe via Meal-Master (tm) v7.07
Title: Zucchini Fritters #2
Categories: Appetizers
Servings: 6
1/2 c Milk
1 Egg, lightly beaten
1 c All-purpose flour
1 1/2 ts Baking powder
1/2 1-ounce package
-ranch-style dip mix
2 c (8 ounces) shredded zucchini
Vegetable oil
Fill a deep-fat fryer of skillet with oil to a 2-in. depth. Heat to 375
degrees. Meanwhile, combine milk and egg in a mixing bowl.
Stir together dry ingredients and add to egg mixture; blend well. Fold in
zucchini. Drop batter by rounded teaspoonfuls into hot oil. Fry until deep
golden brown, turning once . Drain thoroughly on paper towels.
Yield: 1-1/2 to 2 dozen.
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