A cool and light treat for friends and family!
1 cup apple curry chutney
1/3 cup plain yogurt
1/4 cup mayonnaise
1 tablespoon curry powder
2 cups finely chopped cooked chicken breast meat
1/3 cup chopped walnuts
10 celery ribs, cut into 2-inch pieces
Combine chutney, yogurt, mayonnaise and curry powder in medium bowl; mix well.
Add chicken, nuts, and green onions; toss well to coat. Cover; refrigerate for 1 hour. Spoon about 1 teaspoon chutney mixture into each celery piece.
Makes 40 appetizer servings.
Wrapped tortillas filled with tasty chipped beef are great for parties.
1 package STOUFFER'S� Creamed Chipped Beef
2 (3-ounce) packages cream cheese, softened
1/3 cup shredded cheddar cheese
2 teaspoons lime juice
1 teaspoon ground chili powder
1/2 teaspoon ground cumin
2 tablespoons chopped fresh cilantro
2 tablespoons chopped green onion
10 (8-inch) flour tortillas
1/4 cup shredded cheddar cheese
COMBINE cream cheese, 1/3 cup Cheddar cheese, lime juice, chili powder and cumin in medium bowl; add Creamed Chipped Beef, cilantro and green onion, stirring well. Evenly divide mixture among tortillas,
spreading to cover each tortilla.
ROLL up each tortilla, finishing with seam-side-down. Place rolled tortillas on baking sheet; sprinkle with 1/4 cup Cheddar cheese.
BAKE in preheated 400�F oven for 7 minutes or until cheese is melted. Let stand 3 to 5 minutes; slice into 1-inch pieces and serve hot.
Makes 10 servings.
1 package (8 ounces) cream cheese, softened
1/2 envelope (2 teaspoons) dry Italian salad dressing mix
2 Tablespoons mayonnaise
30 slices snack rye bread
30 thin slices cucumber
Fresh dill sprigs
In a bowl, combine the cream cheese, dressing mix and mayonnaise.
Allow to stand at least 30 minutes. Spread on rye bread. Top with a slice of cucumber
and a sprig of dill. Cover and refrigerate until servign time. Yield: 30 appetizers.
42 Club crackers (2-1/2 inches x 1 inch)
1/2 cup butter or margarine
1/2 cup sugar
1 teaspoon vanilla extract
1 cup slivered almonds
Place crackers in a single layer in a foil-lined 15-in. x 10-in. x 1-in. baking pan. In a saucepan over medium heat, melt
butter. Add sugar; bring to a boil, stirring constantly. Boil for 2 minutes. Remove from the heat; add vanilla. Pour evenly
over crackers; sprinkle with nuts. Bake at 350 degrees for 10-12 minutes or until lightly browned. Immediately remove
from the pan, cutting between crackers if necessary, and cool on wire racks. Store in an airtight container. Yield: 3-1/2 dozen.
A tasty toasty treat for the most sophisticated of palates.
4 cups tomatoes, peeled, seeded and chopped (about 4 medium)
1/2 cup chopped fresh basil
1/4 cup capers
2 tablespoons extra virgin olive oil
1 loaf French bread, cut into 3/4-inch slices (approximately16 slices total)
2 large cloves garlic cloves, peeled, cut in half cross-wise
1/2 cup freshly grated Parmesan cheese
Combine tomatoes, basil, capers and oil in medium bowl; toss gently.
Preheat broiler. Place bread slices on baking sheet. Lightly toast both sides of bread in broiler until light golden. Rub one side of each toasted bread slice with cut side of garlic.
Spoon about 1/4 cup tomato mixture over bread slice; sprinkle with cheese. Broil for additional 30 seconds or until cheese is melted.
Makes 6 appetizer servings..
8 hard-cooked eggs
1/2 cup shredded cheddar cheese
1/4 cup mayonnaise
1/4 cup salsa
2 tablespoons sliced green onions
1 tablespoon sour cream
Salt to taste
Peel eggs, slice in half lengthwise and remove yolks.
In a small bowl, mash egg yolks until smooth; add cheese, mayonnaise, salsa, onions, sour cream and salt, mixing well.
Pipe or spoon egg yolk mixture into egg white halves. Serve immediately or refrigerate until ready to serve.
Makes 16 appetizers.
6 large eggs, hard-boiled and chopped
1 1/2 tablespoons mayonnaise
1/8 teaspoon ground black pepper
1 avocado, peeled, pitted and mashed
2 tablespoons minced onion
1 (4-ounce) jar caviar
1/2 pound rye bread, sliced
Finely chop hard-boiled eggs and mix in a bowl with mayonnaise and pepper; mix well. Chill for 2 hours.
Layer mashed avocado, minced onion, and the egg mixture in a serving dish. Spread caviar on top and serve with sliced rye bread.
Makes 12 appetizer servings.
This is a unique beginning to any meal. Serve alone or with an assortment of crackers.
1 (12-ounce) package STOUFFER'S� Spinach Souffl�
1 cup freshly grated Parmesan cheese
2 (8-ounce) containers onion-and-chive flavored cream cheese, softened
2 (4-ounce) packages goat cheese, softened
3 large eggs, lightly beaten
1 teaspoon seasoned pepper
1 teaspoon dried oregano
1/2 teaspoon dried basil
1/2 teaspoon dried thyme
2 garlic cloves, pressed
Vegetable cooking spray
1/4 cup Italian-seasoned breadcrumbs
Toppings: sour cream, pine nuts, shredded Parmesan cheese
THAW spinach souffle in microwave at MEDIUM (50% power) 6 to 7 minutes. Stir together spinach souffle, 1 cup Parmesan cheese, and next 8 ingredients.
COAT a 9-inch springform pan with cooking spray. Sprinkle breadcrumbs over bottom of pan. Spoon spinach mixture into pan.
BAKE at 325�F for 50 to 55 minutes or just until set. Remove from oven; cool in pan on a wire rack. Cover and chill 8 hours. Serve with desired toppings.
Makes 25 servings.
A light and tasty appetizer.
1 (8-ounce) package cream cheese, softened
1 (9-ounce) jar shrimp sauce
4 ounces cooked shrimp, finely chopped
1/4 cup shredded Swiss cheese
1/4 cup seeded and finely chopped cucumber
2 tablespoons chopped green onion
4 (8-inch) flour tortillas
Combine cream cheese, 1/4 cup shrimp sauce, shrimp, cheese, cucumber and green onion in medium bowl; mix well.
Spread about 1/2 cup shrimp mixture onto each flour tortilla; roll up. Place filled tortillas, seam side down, in shallow dish. Cover; refrigerate for 2 hours or overnight.
Slice tortillas into 1/2-inch-thick slices; serve with remaining shrimp sauce.
Makes 40 appetizer servings.
1 pound large, fresh mushrooms
2 tablespoons butter, melted
3/4 cup fine-chopped mushroom stems
1 tablespoon dried minced onion
1-1/2 teaspoons dried parsley, minced
pinch of dill
slice white bread, crumbed
1 tablespoon butter, melted
1/2 cup cashews, ground or fine-chopped
whole cashews
1. Clean the mushrooms by wiping them with a damp paper towel. Break off the stems but reserve enough to equal 3/4 cup when chopped. Brush each cap with melted butter. Arrange, bottoms up, on a platter, preferably round.
2. Combine chopped stems, onion, parsley, dill (crushed between fingers to release flavor), bread crumbs, 1 tablespoon melted butter, and ground cashews. Fill the center of each mushroom cap with the mixture. Top with a whole cashew.
3. Heat at 70% power for 5 to 7 minutes, rotating dish once. Serve hot.
1 cup plain yogurt
2 tablespoons honey
4 cups fresh fruit (bananas, apples, strawberries, grapes, pineapple), cut into 1/2-inch pieces
4 ounces cheddar cheese, 3/4-inch cubed
4 ounces Swiss cheese, 3/4-inch cubed
8 (8-inch) skewers
Stir together yogurt and honey in small bowl. Cover; refrigerate at least 30 minutes.
Meanwhile, assemble dippers by alternating fruit pieces and cheese cubes on skewers. Serve with dip.
Makes 8 servings.
Cooking Tip: Dip fruit pieces in lemon juice to prevent discoloration.
Pineapple Pecan Cheese Ball
2 pkgs. (8 ounces each) cream cheese, softened to room temperature
1 can (8 ounce) crushed pineapple, well drained
1/2 cup chopped green pepper
1/2 cup chopped green onions
1 tsp. lemon pepper seasoning
1 tsp. seasoned salt
2 cups chopped pecans, divided
Assorted crackers
In a mixing bowl, whip cream cheese until smooth. Gently stir in pineapple, green pepper, onions,
seasonings and 1/2 cup of nuts. Turn out onto a sheet of plastic wrap and shape into a ball.
Refridgerate several hours or overnight. Before serving, roll cheese ball in remaining nuts. Serve
with crackers. Yield: 12-14 servings. Will keep several days in fridge.
This comfort food is nice and simple to make.
6 large hard-cooked eggs, peeled and halved
2 tablespoons seafood cocktail sauce
2 tablespoons mayonnaise
1 tablespoon onion, finely chopped
2 teaspoons chopped fresh dill or 1/2 teaspoon dried dill, crushed
1/8 teaspoon ground black pepper
Paprika
Remove egg yolks from whites. Place yolks in medium bowl; mash with fork. Add cocktail sauce, mayonnaise, onion, dill and pepper; mix well.
Spoon or pipe mixture into egg white halves. Sprinkle with paprika.
Makes 1 dozen.
2 loaves (1 pound each) frozen bread dough, thawed
1/2 cup spaghetti or pizza sauce
1/2 teaspoon dried oregano
4 ounces sliced pepperoni
2 cups ( 8 ounces) shredded mozzarella cheese
1/3 grated Parmesan cheese
Punch dough down. On a lightly floured surface, roll each loaf into a 20-in. x 8-in.
rectangle. Place one rectangle down on a greased baking sheet. Spread spaghetti sauce in an 18-in. x 4-in.
strip down the center. Sprinkle with oregano, pepperoni and mozzarella cheese. Fold along sides of dough up toward filling;
set aside. Cut the remaining rectangle into three strips. Loosely braid strips; pinch ends to seal. Place braid
on top of the cheese; pinch braid to dough to seal. Sprinkle with Parmesan cheese. Bake at 350 degrees for 30 minutes or
until golden brown. Yield: 8-10 servings.
2 pounds thinly sliced bacon
1 box oblong crackers
Cut each slice of bacon in half crosswise and wrap around cracker. Pull and stretch bacon, wrapping diagonally around cracker. Put on rack in pan and broil until brown and crisp. Serve hot.
A cool dip for special guests.
1 pound medium or large cooked shrimp, peeled and deveined, tails removed
1 (12-ounce) jar seafood cocktail sauce
1 avocado, peeled, pitted and cubed
1/2 small red onion, chopped
1/4 cup fresh cilantro, chopped
1/2 teaspoon optional hot pepper sauce
1/4 teaspoon ground black pepper
8 lime wedges
Tortilla chips, or assorted crackers
Combine shrimp, cocktail sauce, avocado, onion, cilantro, hot pepper sauce and pepper in medium bowl. Divide into 8 appetizer portions; serve with lime wedges
and chips or crackers.
Makes 8 appetizer servings.
Add the taste of country apples to a traditional appetizer for a special treat for your special guests.
8 ounces Brie cheese, room temperature
1 (8-ounce) jar CROSSE & BLACKWELL� Apple Curry Chutney
1 package assorted crackers
3 apples, sliced
REMOVE skin off top of cheese, if desired. Place cheese on serving dish; pour chutney over top. Serve with apple slices or assorted crackers.
Makes 8 servings.
Ch�vre, or goat cheese, flavors this savory appetizer, baked to resemble a dessert cheesecake. Topped with strips of sun-dried tomatoes, Ch�vre Cheesecake makes an eye-catching centerpiece for any hors d'oeuvres table.
1 (5.5-ounce) package sesame breadsticks or crackers
1/2 cup butter, melted
1 1/2 pounds goat cheese
1 (8-ounce) package cream cheese, softened
5 large eggs
1 teaspoon crushed dried rosemary
1/8 teaspoon salt
1/8 teaspoon ground black pepper
1/4 cup sun-dried tomatoes marinated in oil, drained and thinly sliced
Preheat oven to 350�F. Generously butter a 9-inch springform pan. Wrap outside of pan in foil to 'waterproof' it (foil should come halfway up the side); set aside.
Process breadsticks in food processor until you have fine crumbs; combine with melted butter. Press crumb mixture along bottom and up sides of prepared pan; chill.
Combine goat cheese, cream cheese, eggs, rosemary, salt and pepper in food processor; process until well mixed. Spoon into chilled crust. Set cheesecake pan into larger pan; fill outer pan with water until halfway
up sides of springform pan.
Bake about 70 minutes; top of cheesecake should be lightly browned and, when touched gently in the center, dry to the touch but still soft. Cool and refrigerate overnight. Garnish with sun-dried tomatoes.
Makes 24 appetizer servings.
A light appetizer that everyone will love!
1 (4.5-ounce) can recipe ready diced tomatoes, 1/3 cup juice reserved
1 (2.25-ounce) can sliced ripe olives, drained
2 tablespoons extra virgin olive oil
2 tablespoons tomato paste
1 tablespoon balsalmic vinegar, (red wine vinegar may be used instead)
2 cloves garlic, finely chopped
2 teaspoons capers
1/2 teaspoon salt
1/8 teaspoon crushed red pepper
1 baguette, sliced and toasted
Combine tomatoes and reserved juice, olives, oil, tomato paste, vinegar, garlic, capers, salt and crushed red pepper in medium bowl. Cover; refrigerate for at least 3 hours.
SERVE tomato mixture on toasted baguette slices.
Makes 24 appetizer servings.
2 medium ripe tomatoes, seeded and diced
1 small onion, diced
2 fresh or pickled jalapeno chilies, seeded, ribs removed and finely diced
1 teaspoon jalapeno hot sauce (optional)
1 teaspoon salt
1 ripe medium avocado, peeled and seeded
1/2 bunch fresh cilantro, stems removed and chopped
1 tablespoon white wine vinegar
2 tablespoons water
Juice of 1 large lime or lemon (2 tablespoons)
Freshly ground pepper
1 to 2 pounds fresh cremini mushrooms, cleaned and stems removed
Combine the tomatoes, onion, chilies, jalapeno sauce, and salt in a medium bowl and allow to marinate for 15 minutes.
In a small bowl, coarsely mash the avocado with a fork. Mixture should be slightly lumpy. Add the cilantro, vinegar, water, lime juice and pepper; mix well.
Fold the avocado mixture into the tomato mixture and refrigerate for 1 hour before using.
Stuff the mushroom caps with the guacamole and serve.
Serves 8 to 10.
For a light fingerfood with a tasty zip, these ham & chutney wraps are sure to please!
1 (8-ounce) package cream cheese, softened
1/2 cup apple curry chutney
1 large green onion, chopped
8 (8 inch) soft-taco sized flour tortillas
6 (1-ounce) slices ham
Combine cream cheese, chutney and green onion in small bowl;mix well. Spread about 1/4 cup chutney mixture over each tortilla; top with slice of ham. Roll up; wrap
tightly in plastic wrap. Refrigerate for 30 minutes. Remove plastic wrap; cut each roll into 6 slices.
Makes 36 servings.
Three kinds of cheese give this cheese ball its full-bodied flavor. Serve with your favorite crackers or bread at your next party.
1 (8-ounce) package cream cheese, softened
4 ounces blue cheese, crumbled
1 cup shredded cheddar cheese
2 tablespoons prepared brown mustard
1 tablespoon Worcestershire sauce
1/8 teaspoon garlic powder
1/8 teaspoon salt
1/2 cup chopped pecans
2/3 cup currants
3/4 cup chopped fresh flat-leaf parsley
In a mixing bowl or food processor, combine cream cheese, blue cheese, cheddar cheese, mustard, Worcestershire sauce, garlic powder and salt.
Beat at low speed just until well mixed.
Stir in pecans and currants. Refrigerate for 30 minutes, or until slightly firm, then shape into a ball.
Roll ball in parsley to evenly coat. Serve immediately or cover with plastic wrap and refrigerate until ready to serve.
If refrigerated, let stand at room temperature for about 30 minutes before serving.
Makes 16 servings.
6 hardboiled eggs
1/4 cup mayonnaise
1/2 teaspoon Dijon-style mustard
1 tablespoon pesto sauce
1 tablespoon freshly grated Parmesan cheese
1 teaspoon fresh lemon juice
Salt and freshly ground pepper to taste
Chopped parsley for garnish
Capers for garnish
Peel eggs and slice in half lengthwise. Remove yolks. In a small bowl, mash yolks; add mayonnaise and mustard, blending until smooth. Stir in pesto, Parmesan and lemon juice. Season with salt and pepper.
Spoon into egg white shells and garnish with parsley and capers. Keep refrigerated until serving time.
Makes 12 appetizers.
2 cans (15 ounces each) salmon, drained, boned, and flaked
1 Tablespoon minced onion
1 Tablespoon prepared horseradish
1 Tablespoon lemon juice
1 package (8 ounces) cream cheese, softenend
2 to 3 Tablespoons mayonnaise
1-1/2 teaspoons dried dill weed
1/2 teaspoon salt
1 cup ( 8 ounces) sour cream
Fresh dill or parsley, optional
Toasted bread rounds or crackers
In a mixing bowl, combine first eight ingredients: mix well. Spread on a serving platter and shape into a loaf
or ball. Top with sour cream. Garnish with dill or parsley if desired. Serve with bread rounds or crackers. Yield: 8-10 servings.
1/4 cup cream cheese, softened
3 tablespoons seeded and chopped green chili peppers (see note)
2 teaspoons tomato ketchup
1/2 teaspoon chili powder
1/4 teaspoon garlic powder
5 (10-inch) flour tortillas
8 ounces cooked turkey, sliced
2 tablespoons black olives, chopped
In a bowl, with an electric mixer on medium speed, beat softened cream cheese until smooth. Add chopped green chili peppers, ketchup, chili powder, and garlic powder; mix well.
Spread over flour tortillas and top with sliced turkey and chopped black olives. Roll up jelly-roll fashion and chill for 2 hours. Slice into 1-inch pieces.
Makes 20.
Note: Working with jalape�os or other chiles: Capsaicin is the ingredient in chiles that causes the burning sensation associated with fresh peppers. It's a good idea to use rubber gloves
when handling fresh chiles. (Disposable surgical gloves, available at most drugstores, work best for this.) If you choose not to use gloves, be extremely careful not to touch any part of
your body, especially your eyes. After you've finished handling the chiles, wash your knife and cutting board with hot soapy water to ensure that there is no carry-over to other foods
that may come in contact with the peppers.
1 cup white or yellow cornmeal
1 cup milk
1 teaspoon sugar
1 teaspoon salt
2-3/4 cups boiling water
8 ounces bulk pork sausage, cooked, drained and crumbled
All-purpose flour
2 Tablespoons butter or margarine
Maple syrup, optional
In a saucepan, combine the cornmeal, milk, sugar, and salt; gradually stir in water. Cook
and stir until thickened and bubbly. Reduce heat; cook, covered, 10 minutes longer or until very thick,
stirring occasionally. Remove from the heat and stir in sausage. Pour into a greased 7-1/2-in. x 3-1/2-in. x 2-in. loaf pan (the pan will be very full).
Cover with plastic wrap and refrigerate. To serve, unmold and cut into 1/3-in. slices. Dip both sides in flour. In a skillet, melt butter over medium
heat; brown scrapples on both sides. Serve with maple syrup if desired. Yield: 6 servings.
1 cup mayonnaise
1 cup grated Parmesan cheese
1 package (8 oz.) cream cheese, softened
2 green onions with tops, minced
Snack-size rye bread slices or toasted English muffins or bagels
Parsley sprigs
Stuffed green olives, sliced
In a small bowl, combine first four ingredients. Spread on bread; place on a baking sheet. Broil 4 inches from the heat until golden and bubbly, about 1-2 minutes. Garnish with parsley and olives. Serve immediately. Yield: 2 cups spread.
A delightful variation of the classic Tuscan chopped-tomato-on-toast hors d'oeuvres. Just dice the pears, toss with a bit of blue cheese and spoon the mixture onto toasted
baguette rounds spread with creamy mascarpone.
2 ripe Bartlett or Anjou pears
1 tablespoon fresh lemon juice
1 tablespoon minced fresh Italian flat leaf parsley
2 ounces sharp crumbly blue cheese, like Maytag, Roquefort or Cabrales (about 1/3 cup crumbled)
1 1/2 tablespoons olive oil
Freshly ground black pepper
1 baguette (12-inches), cut into 1/2-inch thick rounds
8 ounces mascarpone cheese
1/4 cup finely chopped walnuts, toasted
Rinse the pears but don't peel them. Cut them into small dice and place in a small bowl. Sprinkle pears with lemon juice and toss. Add the parsley, blue cheese, and oil
and toss gently and thoroughly.
Season to taste with freshly ground black pepper. Set aside. (The topping can be prepared up to this point up a few hours ahead. Store, covered, in the refrigerator.)
Preheat the broiler. Arrange bread slices in a single layer on a baking sheet and toast under the broiler until lightly browned and crisp, 1 to 2 minutes per side.
Spread each toast round with a teaspoon of mascarpone. Top with a generous tablespoon of the diced pear mixture, mounding it up high and pressing it firmly.
Finish each one with a sprinkling of walnuts and serve.
Yield: 24 servings.
Looking for an easy-to-prepare appetizer for a party? These piruetas look so beautiful, guests will think you slaved all day in the kitchen. And, since they require no cooking, your stove and oven will be freed up for the other dishes you will be serving.
4 ounces cream cheese, softened
1 cup (4 ounces) SARGENTO Chef Style Shredded Cheddar Cheese
1/2 cup ORTEGA� Diced Green Chiles (a 4-ounce can)
1/2 cup 3 green onions, sliced
1/2 cup red bell pepper, chopped
1/2 cup ripe olives, chopped
4 (8-inch) soft taco-size flour tortillas
ORTEGA Salsa - Thick & Chunky for accompaniment
Combine cream cheese, cheddar cheese, chiles, green onions, bell pepper and olives in medium bowl.
Spread 1/2 cup cheese mixture over each tortilla; roll up. Wrap each roll in plastic wrap; refrigerate for 1 hour.
Remove plastic wrap; slice each roll into six 3/4-inch pieces. Serve with salsa for dipping.
Makes 24 appetizer servings.
A crab, shrimp and cream cheese filling nestled in mushrooms caps. They go
together like the sea and the land, so hand them out at your next party! Prep
Time: approx. 1 Hour 30 Minutes. Ready in: approx. 1 Hour 30 Minutes. Makes
24 (24 servings).
2 pounds fresh mushrooms, stems removed
2 (8 ounce) packages cream cheese, softened
2 green onions, chopped
1/4 pound imitation crabmeat
1/4 pound small shrimp - peeled and deveined
2 (1 ounce) packages green onion dip mix
1 dash garlic powder
salt and pepper to taste
1 In a medium bowl combine the cream cheese, green onions, crab, shrimp, dip mix, garlic
powder, salt and pepper. Mix all together and chill mixture for about 1 hour. Spoon mixture into clean mushroom caps to stuff and serve.
8 large eggs
2 celery ribs
2 green onions
1/2 red bell pepper
3/4 pound cooked turkey
3 tablespoons mayonnaise
2 tablespoons prepared brown mustard
1 tablespoon cider vinegar
1 teaspoon granulated sugar
1/4 teaspoon salt
Cover eggs with water, bring to boil, reduce heat and simmer for 10 minutes. Drain; hold under cold running water to cool. Peel and halve crosswise. Remove the yolks.
In a food processor, combine celery ribs, green onions, red bell pepper and cooked turkey. Finely chop, but do not overprocess. Stir in mayonnaise, prepared brown mustard, cider vinegar, sugar, and salt.
Mash the egg yolks and mix into the vegetable mixture.
Spoon one rounded tablespoon into the hollow of each egg half.
Makes 16.
3 cups (18 ounces) milk chocolate chips
1/2 whipping cream
1 Tablespoon instant coffee granules
2 Tablespoons hot water
1 teaspoon vanilla extract
1/8 teaspoon ground cinnamon
1 pound cake (16 ounces), cut into 1-inch cubes
Strawberries, kiwi, or other fresh fruit
In a heavy saucepan, melt chocolate with cream over low heat, stirring constantly. Dissolve coffee
in water; add to chocolate mixture with vanilla and cinnamon. Mix well. Serve warm, using cake pieces
and fruit for dipping. Yield: 2 cups.
Plan ahead; needs to chill.
1 package (8 oz.) cream cheese, softened
1/2 cup butter (no substitutes), softened
1/4 teaspoon vanilla extract
3/4 cup confectioners sugar
2 tablespoons brown sugar
3/4 cup miniature semisweet chocolate chips
3/4 cup finely chopped pecans
Graham crackers
In a mixing bowl, beat the cream cheese, butter and vanilla until fluffy. Gradually add sugars; beat just until combined. Stir in chocolate chips. Cover and refrigerate for 2 hours. Place cream cheese mixture on a large piece of plastic wrap; shape into a ball. Refrigerate for at least 1 hour. Just before serving, roll cheese ball in pecans. Serve with graham crackers. Yield: 1 cheese ball (2 cups).
12 to 15 large fresh mushrooms
2 Tbsp. butter or margarine, divided
2 Tbsp. chopped onion
1 Tbsp. lemon juice
1/4 tsp. dried basil
Salt and pepper to taste
4 oz. bulk Italian sausage
1 Tbsp. chopped fresh parsley
2 Tbsp. dried bread crumbs
2 Tbsp. grated Parmesan cheese
Remove stems from the mushrooms. Chop stems finely; reserve caps. Place stems in paper towel and squeeze to remove any liquid. In a skillet, heat 1-1/2 tablespoons butter. Cook stems and onion until soft. Add lemon juice, basil, salt and pepper; cook until almost all the liquid has evaporated. Cool. Combine mushroom mixture with sausage and parsley. Stuff into the mushroom caps. Combine crumbs and cheese; sprinkle over stuffed mushrooms. Dot each with remaining butter. Place in a greased baking pan and bake at 400 degrees for 20 minutes. Baste occasionally with pan juices. Serve hot. Yield: 12-15 servings.
A chocoholics dream. Fruit dipped in chocolate.
1 cup (6-ounces) NESTL� TOLL HOUSE Semi-Sweet Chocolate Morsels
18 pieces bite-size fresh fruit, strawberries, kiwifruit and/or nectarines
6 4-inch wooden skewers
LINE baking sheet with waxed paper.
MICROWAVE morsels in small, microwave-safe bowl on HIGH (100%) power for 1 minute; stir. Microwave at additional 10- to 20-second intervals, stirring until smooth.
fruit about halfway into chocolate; shake off excess. Or, place melted chocolate in small, heavy-duty plastic bag. Cut tiny corner from bag; squeeze to drizzle over fruit. Place fruit on prepared baking sheet.
Refrigerate for 5 to 10 minutes or until chocolate is set.
THREAD three pieces fruit on each skewer.
Makes 8 servings.
A chocoholics dream. Fruit dipped in chocolate.
Roast Beef:
4 ounces cream cheese, softened
1/4 cup minced fresh basil or cilantro
2 to 3 tablespoons minced peperoncini or pickled jalapenos
1 garlic clove, finely minced
1/2 pound thinly sliced cooked roast beef
Ham and Turkey:
12 ounces cream cheese, softened
1/2 cup shredded carrot
1/2 cup shredded zucchini
4 teaspoons dill weed
1/2 pound thinly sliced fully cooked ham
1/2 pound thinly sliced cooked turkey
In a bowl, combine the cream cheese, basil or cilantro, peppers and garlic. Spread about 2 tablespoons on each slice of beef. Roll up tightly and wrap in plastic wrap.
In another bowl, combine cream cheese, carrot, zucchini and dill. Spread about 2 tablespoons on each slice of ham and turkey. roll up tightly; wrap in plastic wrap.
Refrigerate for several hours or overnight. Slice into 1 1/2-inch pieces.
Makes 6 to 7 dozen appetizers.
6 hard-cooked eggs
1 1/2 tablespoons mayonnaise
1 1/2 tablespoons sour cream
1 1/4 teaspoons curry powder
1/4 teaspoon ground cumin
1 teaspoon sweet relish
1 green onion, chopped fine
1/2 teaspoon fresh lime juice
1/4 teaspoon Tabasco
Salt and freshly ground pepper to taste
Garnish: thinly sliced green onion
Cut a paper-thin slice off both ends of eggs and halve eggs crosswise. Mash yolks with a fork; stir in remaining ingredients; salt and pepper to taste.
Transfer filling to a pastry bag fitted with a large ribbon or other decorative tip and pipe into whites, mounding it. Garnish with sliced green onion.
Makes 12 stuffed eggs.
1 pound (4 cups) shredded cheddar cheese, room temp.
1/2 pound (1 cup) butter or margarine, softened
2 cups all-purpose flour
1/2 tsp. salt
1/2 tsp. black or cayenne pepper
8 oz. pork sausage, cooked and drained
In large mixer bowl, combine cheese, butter, flour, salt, and pepper. Beat with electric mixer on medium-low speed. Stir in cooked sausage. Form dough into 1-inch balls; place on ungreased baking sheet. Bake at 400 degrees for 15-20 min. or until light golden brown. Serve warm or cold. Store in refrigerator or freezer. Yield: About 5-1/2 dozen appetizers.
Chilies infused with garlic and oil make a quick appetizer when placed on top of a brick of cream cheese.
2 (7-ounce) cans ORTEGA� Whole Green Chiles, cut into strips
1/4 cup extra virgin olive oil
2 cloves large garlic, peeled and finely chopped
1/2 teaspoon salt
COMBINE chiles, olive oil, garlic and salt in a medium bowl. Cover; refrigerate for 2 to 4 hours or overnight until flavors are blended.
Makes 6 servings.
1 bunch of stalk celery
1 (8-ounce) package cream cheese, softened
2 tablespoons sour cream
1/4 cup finely chopped walnuts
20 to 25 pimento stuffed green olives, chopped
1/2 teaspoon Tabasco sauce (red or green)
Separate and wash celery stalks; dry well. Cut stalks into 1 to 1 1/2-inch lengths.
Mix the cream cheese and sour cream together. Stir in the walnuts, chopped olives and Tabasco sauce.
Spread filling onto the celery pieces. Place on a serving dish, cover and chill well before serving.
Makes about 25 to 30.
2 (8-ounce) packages cream cheese, softened
1 (1-ounce) package Hidden Valley Ranch Original Salad Dressing Mix
2 green onions, minced.
4 (12-inch) flour tortillas
1 (4-ounce) jar diced pimentos
1 (4-ounce) can diced green chilies
1 (2.25-ounce) can sliced black olives
Salsa
Mix first three ingredients. Spread on tortillas.
Drain vegetables and blot dry on paper towels. Sprinkle equal amounts of remaining ingredients on top of cream cheese. Roll tortillas tightly.
Chill at least 2 hours. Cut rolls into pieces. Discard ends. Serve with spirals facing up with salsa.
Makes 3 dozen.
1 pound Italian sausage, casings removed
1 medium green pepper, chopped
1 small onion, chopped
1/2 cup fresh chopped mushrooms
2 teaspoons Italian seasonings
1 clove garlic, minced
1 can (8 ounces) tomato sauce
6 English muffins, split and toasted
2 cups shredded mazzarella cheese
Brown sausage in skillet: drain any excess fat. Add peppers, onion, mushrooms,
seasonings and garlic; cook 2 minutes. Stir in tomato sauce and simmer, uncovered,
for 10 minutes. Top each muffin half with 2 Tablespoons meat sauce; sprinkle with cheese. Broil
until cheese melts and filling is hot. Serve immediately. Yield: 12 servings.
*Note: Recipe can be easily doubled or tripled.
1 lb. hot or mild sausage
1- 8oz. sharp cheddar cheese, shredded
3 c. Bisquick
celery salt
Mix sausage, cheese, bisquick. Water may be added if mixture is too dry. Form into small balls,
sprinkle with celery salt. Bake 350* for 20 minutes or until golden brown.
Grilled Asparagus
fresh asparagus spears
olive oil
salt
pepper
Wash asparagus. Snap off tough ends. Brush just enough olive oil on spears to coat. Salt & pepper
liberally. Grill or roast for 15-20 min. at 350*. If roasting, use glass dish and spread spears to cover bottom.
If grilling, wrap all spears together in heavy duty foil.
A spicy twist on both gazpacho and salsa. Cooked shrimp is added to fresh vegetables in a hot pepper sauce-laced tomato base. Serve with your favorite tortilla chips.
1 cucumber, peeled seeded and diced
1 large tomato, seeded and diced
1/2 green bell pepper, seeded and diced
1/4 cup finely diced peeled red onion
1/4 cup chopped fresh cilantro
1 1/2 cups tomato juice
1/4 cup red wine vinegar
2 limes, juiced
1 teaspoon granulated sugar
1 teaspoon hot pepper sauce
1/2 teaspoon Worcestershire sauce
1/2 teaspoon salt
1/4 teaspoon ground black pepper
1/2 pound cooked peeled medium shrimp, chopped
In a large bowl combine cucumber, tomato, green pepper, onion and cilantro.
Whisk together, tomato juice, red wine vinegar, lime juice, sugar, hot pepper sauce and Worcestershire sauce in a medium bowl. Season with salt and pepper and pour over vegetables.
Mix in cooked shrimp and stir gently until well combined. Chill until served.
Makes 8 servings.
Spice up your next batch of deviled eggs with the addition of green chiles and hot pepper sauce. Make these ahead of time for care free entertaining.
1 (4-ounce) can ORTEGA� Diced Green Chiles
12 large eggs, hard boiled, chilled and peeled
1/2 cup mayonnaise
1/8 teaspoon hot pepper sauce
CUT eggs in half lengthwise. Remove yolks. Place in small bowl. Mash egg yolks, mayonnaise and hot pepper sauce; stir in chiles.
FILL egg white halves with yolk mixture. Sprinkle lightly with paprika.
Makes 24 servings.
4 bacon strips, diced
24 to 30 large fresh mushrooms
1/4 pound ground fully cooked ham
2 Tbsp. minced fresh parsley
1/4 cup grated Parmesan cheese
1 cup onion and garlic salad croutons, crushed
1 cup (4 oz.) shredded mozzarella cheese
1 medium tomato. finely chopped
1-1/2 tsp. minced fresh oregano or 1/2 tsp. dried oregan
In a skillet, cook the bacon until crisp. Meanwhile, remove mushroom stems from caps; set caps aside. Mince half of the stems and discard the rest. Add minced stems to bacon and drippings, saute for 2-3 min. Remove from the heat and stir in remaining ingredients. Firmly stuff into mushroom caps. Place in a greased jelly roll pan. Bake at 425 degrees for 12-15 minutes or until the mushrooms are tender. Yield: 2-1/2 to 3 dozen.
1 pound unpeeled, medium-size fresh shrimp
3/4 cup Biscuit mix
1 Tbsp. sugar
3/4 cup beer
3/4 cup all-purpose flour
2-1/2 cups flaked coconut
Vegetable oil
Orange-Lime Dip
Peel shrimp, leaving the tails intact; devein, if desired, and set shrimp aside. Combine
biscuit mix, suagr, and beer, stirring until smooth; set mixture aside. Coat shrimp
with flour; dip into beer mixture, allowing excess to drain. Gently roll coated shrimp in flaked coconut. Pour
vegetable oil to a depth of 3 inches in a large saucepan; heat to 350�. Cook shrimp, a few at a time, 1 to 2 minutes
or until golden; drain on paper towels, and serve immediately with Orange-Lime Dip. Yield: About 3 dozen.
Orange-Lime Dip
1 (10 oz.) jar orange marmalade
3 Tbsp. spicy brown mustard
1 Tbsp. fresh lime juice
Combine all ingredients in a small saucepan; cook over medium heat, stirring constantly, until marmalade melts.
Remove from heat; cool. Dip may be stored in refrigerator up to 1 week. Yield: about 1-1/4 cups.
This is a recipe you will want to make often.
2 (12-ounce) packages STOUFFER'S� Spinach Souffl�
2 cups herb-seasoned stuffing mix
1/2 cup chopped pecans, toasted
10 (1/8 inch-thick) deli ham slices
2 tablespoons butter or margarine
1 medium onion, diced
1 cup diced celery
1 package (6-inch) flour tortillas
1 (10-ounce) package STOUFFER'S� Welsh Rarebit
THAW spinach souffle in microwave at MEDIUM (50% power) 6 to 7 minutes.
STIR together spinach souffle, stuffing mix, and toasted pecans. Set mixture aside.
BROWN ham slices in a large nonstick skillet over medium heat about 30 seconds on each side. (This removes excess water.) Set aside.
MELT butter in skillet over medium heat. Add diced onion and celery, and saute 4 minutes. Stir into spinach mixture.
PLACE 1 ham slice on each tortilla. Spoon spinach mixture evenly on a short side of each ham slice; roll up, jellyroll fashion. Place, seam side down, in a lightly greased
13-x9-inch baking dish.
BAKE at 350� F for 30 minutes.
MICROWAVE Welsh rarebit at HIGH 5 to 6 minutes. Serve with rolls.
Makes 5 servings.
Just imagine a cute display of penguins, made with black olives, carrots
and cream cheese! You can add scarves and hats by using fresh red pepper
strips, or canned pimentos cut into different shapes. Use frilly toothpicks if
you can. Prep Time: approx. 30 Minutes. Ready in: approx. 35 Minutes. Makes
18 penguins (18 servings).
18 jumbo black olives, pitted
1 (8 ounce) package cream cheese, softened
18 small black olives
1 carrot
Directions
1 Cut a slit from top to bottom, lengthwise, into the side of each jumbo olive. Carefully insert about 1 teaspoon of cream cheese into each olive. Slice the carrot into eighteen 1/4 inch thick rounds; cut a small notch out of each carrot slice to form feet. Save the cut out piece and
press into center of small olive to form the beak. If necessary cut a small slit into each olive before inserting the beak.
2 Set a big olive, large hole side down, onto a carrot slice. Then, set a small olive onto the large olive, adjusting so that the beak, cream cheese chest and notch in the carrot slice line up.
Secure with a toothpick.
12 large hard-cooked eggs, shells removed
2 (4-ounce) cans of sardines, thoroughly drained
1 cup mayonnaise
4 tablespoons fresh lemon juice
4 teaspoons dry mustard
1/2 teaspoon cayenne pepper, or to taste
1/2 teaspoon salt, or to taste
1/2 cup finely chopped parsley
1/2 cup finely chopped fresh chives
12 to 24 capers
With a small sharp knife cut a 1/8-inch slice off the bottom of the eggs so they will stand up. Then slice off the top 1/3 of each egg, and chop the scraps of egg white finely and set them aside.
Gently squeeze the yolks out of the eggs, being careful not to break the white cases.
Mash the yolks and the sardines together with a fork, then beat the mayonnaise into the egg-sardine mixture. Add the lemon juice, mustard, cayenne and salt, mixing thoroughly. Taste and
adjust the seasoning.
Spoon the filling into the egg white cases, dividing it evenly among them and mounding it on top. Mix the reserved chopped whites together with the parsley and chives in a shallow bowl, and dip the
filled eggs into the mixture, rolling to coat the tops thoroughly. Place a caper or two on the top of each egg.
Stand the eggs on a chilled platter and serve at once, or cover the platter loosely with waxed paper and refrigerate until ready to serve.
Makes 24 servings.
1 can ( 15 ounces) salmon or 2 cups cooked salmon, flaked
1 package (8 ounces) cream cheese, softened
4 Tablespoons mild or medium salsa
2 Tablespoons chopped fresh parsley
1 teaspoon chopped cilantro
1/4 teaspoon ground cumin, optional
8 flour tortillas (8 inches)
Drain salmon; remove any bones. In a small bowl, combine salmon, cream cheese, salsa, parsley
and cilantro. Add cumin if desired. Spread about 2 Tablespoons of the salmon mixture over each tortilla.
Roll each tortilla up tightly and wrap individually with plastic wrap. Refrigerate for 2 to 3 hours. Slice each tortilla into bite-
size pieces. Yield: about 48 appetizers.
1 pound Tennessee Pride Country Sausage (mild or hot)
2 cups (8 ounces) shredded sharp cheddar cheese
2 to 3 cups all-purpose baking mix
You can also purchase preformed Odom's Tennessee Pride Sausage Cheddar Balls. Look in your grocer's frozen food section. Just bake and serve.
Preheat oven to 375� F. Combine sausage and cheese in large mixing bowl. Blend in baking mix with hands until well mixed. Roll into 1-inch balls and place on ungreased baking sheet.
Bake 10 to 15 minutes or until golden brown. Serve warm or at room temperature. Makes about 75 appetizers.
Otherwise known as 'Goop,'
2 (8 ounce) packages cream cheese, softened
1/4 cup milk
1 1/2 teaspoons anchovy paste
3 tablespoons grated onion
1 pinch garlic powder
Directions
1 In a medium-sized mixing bowl, combine cream cheese and milk until creamy. Add more milk for
a thinner dip. Using a fork, whip the anchovy paste and onion into the mixture. Cover and
refrigerate this dip at least one hour before serving.
2 large red bell peppers
2 large yellow bell peppers
1/4 cup extra-virgin olive oil
2 tablespoons red wine vinegar
Juice of 1 lemon
1 small clove garlic, thinly sliced
6 branches fresh thyme
Salt
Freshly ground pepper to taste
12 black olives
1 large orange, peeled, sliced
2 ounces soft goat cheese
Heat oven to 375*F (190*C).
Arrange peppers on a foil-lined baking sheet and bake until blackened and soft, 25 to 30 minutes, turning once or twice. Transfer to a bowl, cover with plastic wrap and let stand 10 minutes.
Meanwhile, for marinade, combine oil, vinegar, lemon juice, garlic, leaves from about half the thyme, salt and pepper in a large bowl.
While peppers are still hot, slip off skin and scrape out seeds. Cut each pepper into quarters. Add to marinade and refrigerate 2 to 3 hours.
To serve, arrange peppers on 4 plates. Garnish with olives, oranges and remaining thyme. Crumble goat cheese over and add additional ground pepper.
Makes 4 servings.
(Ciliegine Con Prosciutto)
1 fresh lemon
1 large garlic clove, finely minced
2 tablespoons snipped fresh chives
1/4 cup extra virgin olive oil
1/4 teaspoon red pepper flakes
9 ounces fresh mozzarella cherries* or fresh mozzarella
15 thin prosciutto slices (6 ounces)
1 medium bunch fresh dill
Squeeze lemon juice into a medium bowl.
Peel and crush garlic and add to the lemon juice along with the chives, olive oil, and red pepper flakes.
Drain and add cheese "cherries" or cut mozzarella into 3/4-inch cubes and add to the mixture.
Marinate at room temperature at least 2 hours.
Cut prosciutto slices in half lengthwise. Wrap 1 slice of prosciutto around each piece of cheese and 1 small sprig of dill. Secure with a wooden pick to serve.
Makes 30 servings.
1 (11-ounce) package goat cheese
1 tablespoon extra virgin olive oil
1 teaspoon cracked pepper
1/4 teaspoon dried thyme
1 Granny Smith apple, sliced
1 Red Delicious apple, sliced
1 cup pineapple juice
12 slices provolone cheese
12 slices prosciutto
1 (10-ounce) round Gouda cheese, cut into 16 wedges
Garnish: fresh thyme, red flame and green grapes
French baguette, sliced and toasted
Place first 4 ingredients in food processor and process until smooth. Spoon into a serving container; cover and chill up to 3 days.
Combine apples and pineapple juice; cover and chill. Drain before serving.
Place 1 provolone cheese slice on top of each slice of prosciutto; roll up tightly. Place in a zip-lock style bag and refrigerate. Cut in half just before serving.
Secure with wooden picks, if necessary.
Arrange cheese wedges, apple slices, prosciutto rolls, and goat cheese mixture on a large serving tray; garnish, if desired. Serve with bread slices.
Makes 12 appetizer servings.
Dazzle your family or guests by serving this appetizer in a martini glass or other fancy stemware lined with a small leaf of romaine lettuce. 1 pound medium shrimp, cooked, peeled and deveined
3/4 cup Italian salad dressing
1 medium tomato, diced
1 (4-ounce) can ORTEGA� Diced Green Chiles
1/3 cup sliced green onions
2 tablespoons chopped cilantro, (optional)
2 teaspoons honey
1/8 teaspoon hot pepper sauce
TOSS shrimp, dressing, tomato, chiles, green onions, cilantro, honey and hot pepper sauce together in medium glass or ceramic bowl; refrigerate for at least 60 minutes.
Makes 4 servings.
2 cups (8 oz.) shredded cheddar cheese, room temperature
3 to 4 oz. Roquefort cheese, room temperature
4 pkgs. (3 oz. each) cream cheese, softened
3 Tbsp. diced minced onion
1 Tbsp. Worcestershire sauce
1 cup minced fresh parsley
Crackers
In a mixing bowl, beat cheeses, onion and Worcestershire sauce until well mixed. Shape into a ball and roll in parsley. Chill. Serve with crackers. Yield: 1 cheese ball (4 inches).
6 hard-cooked large eggs
3 tablespoons mayonnaise
1/2 cup minced cooked ham
1 teaspoon coarse-grained mustard
1 1/2 teaspoons bottled horseradish, or to taste
1/2 teaspoon fresh lemon juice
Salt and freshly ground black pepper to taste
Cut a paper-thin slice off both ends of eggs and halve eggs crosswise. Mash eggs with a fork and stir in remaining ingredients; season with salt and pepper to taste.
Transfer filling to a pastry bag fitted with a large decorative tip and pipe into whites, mounding it.
The stuffed eggs may be made 6 hours ahead and chilled, covered.
Makes 12 stuffed eggs.
10 ounces asparagus, fresh or frozen
2 (8-ounce) packages cream cheese softened
2 teaspoons horseradish
2 teaspoons Dijon-style mustard
1/2 teaspoon Worcestershire sauce
1 pound ham thinly sliced
Cook asparagus until crisp-tender.
Mix together cream cheese, horseradish, mustard and Worcestershire sauce.
On each slice of ham spread a thin layer of cheese mixture. Place one spear of asparagus at one end of ham slice, and roll up, jelly roll-style. Slice into bite-sized pieces. Chill.
Serves 8 to 10.
Serve these taste treats as part of an ample cheese platter.
2 tablespoon red wine
1 whole cinnamon stick
One 2-inch slice lemon peel, yellow part only
8 large dried Mission figs
2 tablespoons pine nuts
1 cup ricotta cheese
1 tablespoon honey
1 teaspoon grated lemon zest
Put the wine, cinnamon stick, and lemon peel in a medium saucepan and add 2 cups of water. Cover and bring to a boil over medium-high heat. Reduce the heat to medium-low and simmer
15 minutes to allow the cinnamon and lemon to steep.
Add the figs and bring back to a gently simmer, uncovered, over medium heat. Remove from heat, cover and let sit until the figs have softened, about 40 minutes. Drain and let cool.
Meanwhile, spread the pine nuts in a single layer in a small saucepan and over medium-heat toast the nuts on top of the stove, shaking the pan often, until they are nicely toasted.
In a small mixing bowl, combine the ricotta, honey, lemon zest, and pine nuts.
Carefully slice off the top (stem end) of each fig. Using a teaspoon, stuff as much filling into the center of each as you can without forcing it to split. Refrigerate until chilled through, about 3 hours.
Makes 8.
6 hardboiled eggs
1 1/2 teaspoon mayonnaise
1 1/2 teaspoon Miracle Whip brand salad dressing
1/2 teaspoon curry powder
3 green onions, finely minced
Salt and freshly ground pepper to taste
1/2 cup small cooked shelled shrimp
Peel eggs and slice in half lengthwise. Remove yolks. In a small bowl, mash yolks; add mayonnaise, salad dressing, curry powder, green onions, salt and pepper; mixing well. Gently fold in shrimp.
Spoon into egg white shells and serve immediately or refrigerate.
Makes 12 Appetizers.
1 (8-ounce) package cream cheese, softened
1/2 packet dry ranch dressing mix
16 slices ham
4 (10-inch) flour tortillas
2 cups shredded colby-jack cheese
1 (6-ounce) can whole black or green olives, pitted, drained
Mix cream cheese and ranch dressing together in a bowl. Spread onto each tortilla. Arrange 4 slices of ham on top of cream cheese. Spread cheese evenly on top of that.
Starting at one end roll each tortilla tightly. Slice each roll into 1-inch-thick slices. Secure with a toothpick and spear an olive on top of each toothpick. If making ahead, refrigerate until ready to serve.
Makes 48 appetizers.
1 (12 ounce) jar apricot preserves
2 teaspoons prepared horseradish
2 tablespoons Dijon-style prepared mustard
ground black pepper to taste
1 (8 ounce) package cream cheese, softened
1 In a medium-size bowl, combine apricot preserves, horseradish, mustard and black pepper. Taste the mixture and add more horseradish, mustard, and pepper to taste. Cover and chill this
mixture overnight.
2 When ready to serve, place the cream cheese on a serving plate and pour the apricot mixture over the cream cheese. Serve with a basket of your favorite crackers.
(I make this but on top crust I also add cinnamon with the sugar, and it is soooo good.)
2 pkgs. crescent rolls
2 (8 oz.) pkgs. cream cheese
1-1/2 cups sugar
1/2 stick butter, melted
Sugar
Place one can of crescent rolls in bottom of greased 9 x 13-inch pan, perforating edges to form crust. Mix sugar and cream cheese together and spread over crust. Add second can of crescent rolls to form top crust. Brush with melted butter and sprinkle with sugar. Bake at 375 degrees until golden brown. Chill overnight and then cut into squares.
1 (3-ounce) package cream cheese, softened
1/2 teaspoon prepared mustard
1/2 pound cooked turkey, sliced
6 lettuce leafs
1 carrot, peeled and grated
Wooden picks
Blend together softened cream cheese and prepared mustard. Spread on thinly sliced turkey. Place on a lettuce leaf and roll-up. Slice in half. Dip the cut edge into a mound of grated carrot
to garnish. Secure with a wooeden pick if necessary.
Makes 6 servings.
6 large hardboiled eggs
4 saltine cracker squares, finely crushed
1 tablespoon finely minced onion
2 tablespoons finely diced celery
1 tablespoon finely diced sweet pickle
2 tablespoons finely crumbled bacon
1/2 teaspoon prepared mustard
1/3 cup mayonnaise
Salt and freshly ground black pepper to taste
Stuffed olives, sliced for garnish
Paprika for sprinkling
Peel eggs, slice in half lengthwise and remove yolks.
In a small bowl, mash egg yolks until smooth; add crushed crackers, onion, celery and bacon, mixing well. Stir in mayonnaise and mustard until well mixed. If mixture is too dry, add additional mayonnaise or a small amount
of cream. Season with salt and pepper.
Pipe or spoon egg yolk mixture into egg white halves. Press olive slice onto top of egg and sprinkle lightly with paprika. Serve immediately or refrigerate.
Makes 12 appetizers.
When serving caviar, proper serving utensils are designed to reduce damage to the roe and ultimately, its taste. Such utensils are traditionally made mother-of-pearl, wood, porcelain, glass, ivory, horn and gold. They are not absolutely necessary but like a good wine glass they can help bring out full appreciation. Serving caviar with metals that oxidize easily (i.e.; silver) have been known to impart a metallic taste and thus are not preferred by very serious aficionados.
1/2 teaspoon salt
1/4 teaspoon freshly ground white pepper
1/2 cup Champagne
2 1/2 cups milk
3 tablespoons cornstarch
4 large egg yolks, lightly beaten
1 1/2 cups finely chopped hard-boiled eggs
1/2 cup finely chopped red onion
1/4 cup finely chopped fresh parsley leaves
1/2 cup sevruga or osetra caviar
1/2 cup salmon roe
In a small saucepan over medium-high heat, combine the salt, white pepper, Champagne, and 2 cups of the milk and bring just to a boil.
Mix 2 cups of the hot milk mixture into the beaten egg yolks and whisk to blend. Mix this into the hot milk mixture remaining in the pan.
Dissolve the cornstarch in the remaining 1/2 cup milk, add to the pan, and cook, whisking until the mixture thickens slightly, 6 to 8 minutes.
Pour into a glass bowl, place a sheet of plastic wrap over the surface to prevent a skin from forming, and let cool. Refrigerate for 4 hours.
To assemble, remove the Champagne cream from the refrigerator and whisk until smooth. Spoon 1 tablespoon of the chopped eggs into the bottom of a parfait or wine glass.
Then layer 1 teaspoon of the chopped red onion, 1/2 teaspoon of the chopped parsley, 2 teaspoons of the caviar, 2 tablespoons of the Champagne cream, and 1 tablespoon of
the salmon roe on top. Continue layering, using another 1 tablespoon chopped eggs, another 1 teaspoon red onion, 1/2 teaspoon parsley, and 2 tablespoons Champagne cream mixture,
then another 1 tablespoon chopped eggs, 1 teaspoon chopped red onion, 1/2 teaspoon parsley. Top with 1 teaspoon of the caviar. Repeat the process to make 7 more parfaits. Cover and chill completely before serving.
Makes 8 servings.
3 foie gras (about 1 1/2 pounds each)
4 teaspoons salt
2 teaspoons cracked black peppercorns
4 cups port wine
Crostini
Port Wine Reduction
Season the foie gras with 2 teaspoons of the salt and 1 teaspoon of the cracked pepper. Put them in a large plastic storage bag or a large shallow plastic bowl. Pour in the port wine. Refrigerate for 12 hours, turning them about
every 2 hours. Remove the foie gras from the bags or bowl and discard the marinade.
Season the foie gras with the remaining 2 teaspoons salt and 1 teaspoon cracked pepper. Cut each diagonally into 4 pieces, each about 1 inch wide. Line a classic terrine mold (12 x 4 x 2-inches) with a sheet of plastic wrap, leaving enough to overlap the edges by about 3 inches.
In a large skillet over high heat, sear the foie gras, 4 to 5 pieces at a time, browning them evenly, 30 to 45 seconds per side. Drain the fat from the skillet after cooking each batch and strain it through a fine-mesh sieve into a bowl. Arrange a layer of the seared foie gras in the bottom of the prepared terrine. Pour about a cup of the strained fat over the layer of foie gras. Arrange the next batch of foie gras in another layer, pressing it down gently but
firmly so that there are no air pockets. Repeat the process until all the pieces are in the terrine. Reserve 1/2 cup of the remaining strained fat and discard the rest. Refrigerate the fat. Fold the plastic wrap tightly over the foie gras. Wrap the entire terrine tightly with another large sheet of plastic wrap. Weight the top with a brick or two wrapped in aluminum foil. Refrigerate for 12 hours. Remove the terrine from the refrigerator and briefly submerge the bottom in hot water, then carefully lift it out of the mold, grabbing the plastic wrap. Melt the reserved 1/2 cup fat and generously brush the sides, top, and
bottom of the terrine. Wrap the terrine tightly in fresh plastic wrap, and refrigerate for 12 hours more. To serve, cut into slices. Serve with the croutons and drizzles of the port wine reduction.
Makes 18 to 20 servings.
Meat Shells:
1 pound ground beef
2 Tablespoons taco seasonings mix
2 Tablespoons ice water
Filling:
1 cup dairy sour cream
2 Tablespoons red taco sauce
2 ounces chopped ripe olives
1 cup coarsley crushed tortilla chips, divided
1/2 cup shredded cheddar cheese
To make meat shells, combine ingredients: mix well. Press meat mixture into bottom and sides
of tiny tart pans and set aside. Combine sour cream, taco sauce, olives and 3/4 cup tortilla chips. Spoon
filling into each shell, mounding slightly. Combine remaining chips and cheese: sprinkle over each tartlet.
Bake at 375 degrees for 10 minutes. Garnish with taco sauce. Yield: 32 tartlets.
1 (8-ounce) package cream cheese, softened
2 tablespoons butter, softened
1 tablespoon mixed herbs
1 bunch green onions, finely chopped
1/2 pound thinly sliced honey ham
1 (2 1/4-ounce) can chopped olives
4 (12-inch) flour tortillas
Place cream cheese and butter in a bowl and beat well. Add mixed herbs. Spread mixture evenly over tortillas.
Place ham and chopped olives on top of spread mixture. Sprinkle with chopped green onions.
Starting at the edge of the tortilla, slowly and tightly roll the tortilla up. Cut into 1-inch slices. Cover until ready to serve.
Serves 4 to 8.