Appetizers:
Artichoke Dip
1 can artichoke hearts
1 cup mayonnaise
1 cup parmesan
1/4 tsp dijon mustard
preheat oven to 350
Mix together bake 30 mins. or until light brown
Cream Cheese and Olive Spread
4 oz cream cheese
2 tsp. olive spread
Let cream cheese sit out to soften then mix up and add olive spread.
Mix until smooth.
Hummus
2 cups chickpeas
juice of 2 large lemons
1/4 cup tahini
1/3 cup olive oil
salt, garlic, cayenne pepper.
Drain chickpeas, add everything into blender. Blend on high add water.
Olive Cheese Puffs
2 doz. pitted ripe or stuffed olives
1/4 lb. natural cheddar cheese-grated
1/4 C. soft butter
1/2 C. sifted all purpose flour
1/3 t. salt
1/2 t. paprika
Prepare early in the day and allow for refrigeration. Blend cheese with butter; stir in flour, salt and paprika. Mix well.
Mold 1 tsp. of this dough around each olive, covering it completely. Arrange on an ungreased baking sheet and refrigerate at least 4 hours.
Heat oven to 400F 1/2 hour before serving. Bake puffs 10-15 mins. May be served warm or cold. These may be frozen before baking. Yield: 24 puffs
Variation: may add 1/8 tsp. dry mustard and 2 drops of Tabasco sauce to dough.
Sugared Orange Pecans
from "The Source" in Iowa
(Makes 4 1/2 cups)
3 1/4 cups pecan halves (about 12 ozs.)
1 1/2 cups sugar
3/4 cups water
1 Tbsp. grated orange rind (only the yellow part�no white)
1/2 tsp. cinnamon
2 pinches each cloves, nutmeg, allspice
Combine ingredients in a large, heavy skillet. Bring to a boil and simmer on medium high, stirring constantly for about 8 minutes, until the water is gone and the nuts turn rather sugary (instead of glossy).
Remove from heat and turn nuts onto a greased sheet. Using 2 forks, quickly separate the nuts so they don't stick together.
Cool thoroughly. Store in airtight container.
Artichoke Dip
1 can artichoke hearts
1 cup mayonnaise
1 cup parmesan
1/4 tsp dijon mustard
preheat oven to 350
Mix together bake 30 mins. or until light brown
Cream Cheese and Olive Spread
4 oz cream cheese
2 tsp. olive spread
Let cream cheese sit out to soften then mix up and add olive spread.
Mix until smooth.
Hummus
2 cups chickpeas
juice of 2 large lemons
1/4 cup tahini
1/3 cup olive oil
salt, garlic, cayenne pepper.
Drain chickpeas, add everything into blender. Blend on high add water.
Olive Cheese Puffs
2 doz. pitted ripe or stuffed olives
1/4 lb. natural cheddar cheese-grated
1/4 C. soft butter
1/2 C. sifted all purpose flour
1/3 t. salt
1/2 t. paprika
Prepare early in the day and allow for refrigeration. Blend cheese with butter; stir in flour, salt and paprika. Mix well.
Mold 1 tsp. of this dough around each olive, covering it completely. Arrange on an ungreased baking sheet and refrigerate at least 4 hours.
Heat oven to 400F 1/2 hour before serving. Bake puffs 10-15 mins. May be served warm or cold. These may be frozen before baking. Yield: 24 puffs
Variation: may add 1/8 tsp. dry mustard and 2 drops of Tabasco sauce to dough.
Sugared Orange Pecans
from "The Source" in Iowa
(Makes 4 1/2 cups)
3 1/4 cups pecan halves (about 12 ozs.)
1 1/2 cups sugar
3/4 cups water
1 Tbsp. grated orange rind (only the yellow part�no white)
1/2 tsp. cinnamon
2 pinches each cloves, nutmeg, allspice
Combine ingredients in a large, heavy skillet. Bring to a boil and simmer on medium high, stirring constantly for about 8 minutes, until the water is gone and the nuts turn rather sugary (instead of glossy).
Remove from heat and turn nuts onto a greased sheet. Using 2 forks, quickly separate the nuts so they don't stick together.
Cool thoroughly. Store in airtight container.
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