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1993-01-20
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Newsgroups: rec.food.recipes
Distribution: world
From: mary@steve.analog.ingr.com (Mary Stevenson)
Date: Fri, 27 Dec 91 11:01:30 PST
Subject: MISC: Party recipes
Summary: orig. subject: New Recipes, I hope
Archive-Name: recipes/misc/party-recipes
Keywords: recipe misc party recipes
Followup-To: rec.food.cooking
Organization: ?
Approved: aem@mthvax.cs.miami.edu
With the advent of New Year's Eve and the Super Bowl coming upon us I
thought you might like some tasty party recipes. I got the following
recipe from the Fast & Fabulous Favorite Recipes magazine cookbook that
is sold in supermarkets. I've made it a few times to rave reviews and
passed it along to others, who got the same raves.
Mary Stevenson
Mexican Appetizer Cheesecake
3 (8 oz) packages cream cheese, softened
2 teaspoons Chicken-flavor instant bouillon
1-1/2 teaspoons chili powder
1/2 to 1 teaspoon hot pepper sauce - I didn't have this available so I used
red pepper flakes instead
2 eggs
1/2 cup hot water
1 cup finely chopped cooked chicken - I used the canned chicken, cut up
1 (4 oz) can chopped green chilies, well drained
Salsa, shredded cheese, sliced green onions and sour cream
Tortilla chips
Heat your oven to 325 degrees. Beat cream cheese, bouillon, chili
powder and hot pepper sauce until smooth. Add the eggs and hot water
mixing well. Then stir in the chicken and chilies. Pour mixture into
a 9-inch springform pan. Bake 30 minutes or until set (I found that
another 15 to 30 minutes was required to set the cake, depends on your
oven, so don't be surprised if you do go another 30 minutes); cool 15
minutes. Run knife around inside of pan; remove the side. Top with
salsa, cheese, green onions and a dollop of sour cream in the center.
I also put sliced black olives on top. Serve warm or chilled with
tortilla chips. Warm is best. Refrigerate leftovers. I did not
forget to tell you to grease the pan - DO NOT grease or flour the pan.
The cake will loosen (you may have to run a knife under it to loosen it
a bit) and slide off easily to a plate.
Makes 10 to 12 servings
I found this recipe in the Woman's Day November 26, 1991 magazine and
made them for my family, who enjoyed them very much. I brought the
leftovers to work and they didn't last long.
Scallion-Cheddar Rolls
1 cup finely chopped scallions (I used green onions)
4 oz Cheddar cheese, shredded (1 cup)
(I used extra cheese - taco shredded colby & monterey
jack cheese mixture)
1 teaspoon celery seeds
1 teaspoon black pepper
2 boxes (16 oz. each) hot-roll mix
Grease 3 large cookie sheets. Add scallions, cheese, celery seeds and
pepper to dry hot roll mix, then follow the directions on the hot roll
mix package. Working with one third at a time, cut each third in 24
pieces. Roll each piece into a ball and with sides touching arrange in
2 curves (12 balls each) on cookie sheet. Do the same with the
remaining dough. Cover loosely with greased plastic wrap and let rise
in a warm place (80 deg.F to 85 deg.F) until almost doubled, which
takes about 20 minutes. Heat oven to 375 deg. F. Uncover rolls and
bake 1 sheet at a time 15 minutes or until golden brown. Cool the
rolls on the sheet on a wire rack.
Makes 72
I also found that greasing my hands made it easier to handle the
dough. And as I was kneading it I was putting in a lot more flour
because the dough was so sticky. I used the tub margarine that was
whipped and so I used a lot more of that also. This ingredient was on
the hot roll mix box. I am thinking of adding parsley and a touch of
garlic to the next batch I make.
You can use your imagination on these rolls, because you could put a
can of green chilis, well drained, or even spinach chopped finely, in
in lieu of the onions/scallions.