APPETIZERS
Artichoke & Feta Latkes
from: Ms. Lillian at: 12.15.2003 06:20
subject: Artichoke & Feta Latkes
(Serves 6-8)
1/2 lbs. redskin potatoes (about 4), unpeeled
1 9 oz. package frozen artichoke hearts, thawed, diced and
patted dry
2/3 cup chopped leek (white and pale-green parts only)
1/2 cup freshly grated Parmesan cheese
1 large egg
2 tsp. dried oregano flakes
1 tsp. kosher salt
1/2 tsp. black pepper
6 oz. crumbled feta cheese
1/2 cup plain breadcrumbs
Olive oil
Bring a large pot of salted water to a boil. Add the potatoes
and cook until tender, about 20 minutes. Drain the potatoes
and set aside until cool enough to handle, then peel. Using
a hand grater, coarsely shred potatoes into a large bowl.
Mix in artichoke hearts and leek. In a small bowl, mix Parmesan,
egg, oregano, salt and pepper. Add to potato mixture. Stir
in feta. Gradually add breadcrumbs. Using your hands, form
a ball, then flatten into 3" pancakes. Add just enough
oil to cover the bottom of a large nonstick skillet and
place over medium heat. Put four pancakes into skillet and
cook until brown, turning once, about 6 minutes a side.
Repeat with remaining pancakes, adding more oil as necessary.
Makes about 14 latkes. Serve hot with sour cream.
Artichoke Cheese Spread
from: joyceww at: 01.18.2004 11:25
subject: Artichoke Cheese Spread
14 oz. can artichokes in water, drained and chopped small.
1 C mayonnaise (I use reduced fat mayo)
1 C grated parmesan cheese
1 # shredded mozzarella cheese ( I use reduced fat)
A clove or two of garlic pressed or chopped fine
Bake in casserole 20-30 minutes at 350 or, even easier,
lightly butter small crock pot and cook on high one hour
and then lower for serving.
Serve with broken up French bread or crackers.
I buy the cheese ready grated or shredded and this dish
is easy and tastes rich and delicious.
Artichoke/Spinach/Cheese Dip
from: gdngfool at: 12.24.2005 13:28
subject: Artichoke/Spinach/Cheese Dip
8-10 ounces artichokes; drained
salt and pepper to taste *I use garlic salt and chipolte
pepper*
dehydrated onions *optional*
4 ounces spinach from frozen; drained and blotted for extra
water
1 C Best Foods Mayo
1 cup shredded parmesan *the kind YOU shred if possible*
1/2 to one cup shredded mozzarella
Preheat oven to 350
Mix drained artichokes, mayo, spinach and top cheeses.
Bake in baking dish for twenty minutes.
Great dip! Going to add crab to the version today....6
ounces...to try to replicate the crab artichoke dip from
TGI Friday's. Like the taste of this better so far though.
Boozy Seven-Layer Dip
from: Ms. Lillian at: 04.26.2004 13:14
Boozy Seven-Layer Dip
(Serves 16-20)
6 tbs. fresh lime juice (about 4 limes)
16 oz. container sour cream
3 oz. tequila
16 oz. container guacamole
2 lbs. ground beef
1 tbs. salt
4 oz. Tuaca liqueur
16 oz. can refried beans
3 oz. Jack Daniels
4 cups shredded lettuce
2 cups shredded cheddar or Monterey Jack cheese
2 medium tomatoes, seeded and diced
4 oz. sliced or chopped pitted, ripe olives, drained
2 green onions sliced on a diagonal for garnish
2 large bags tortilla chips
In a medium bowl, stir the fresh lime juice into the sour
cream until well
blended and set aside. In a separate medium bowl, stir the
tequila into the
guacamole until well blended and set aside.
Using a 14" skillet over medium heat, cook the ground
beef and salt until
the beef is almost brown, stirring occasionally. Add Tuaca
and cook until
the beef is completely brown. Remove from heat, cover and
set aside.
In a separate 14" skillet over medium heat, cook the
beans and Jack Daniels
and remove from heat as soon as the liquid begins to bubble.
Cover and set
aside.
On a large platter, arrange the lettuce, leaving a 2-inch
rim open around
the edge. Using a slotted spoon, spread all of the beef
mixture over the
lettuce in an even layer. Then, carefully add the following
layers,
spreading each evenly so that it fully covers the layer
below: the cheese,
the refried bean mixture, the tomato, the guacamole mixture,
the sour cream
mixture and the olives. Garnish with green onions. Arrange
tortilla chips
around the edge of the platter.
Brie Cheese Spread
from: gdngfool at: 12.01.2003 15:36
subject: Brie Cheese Spread
Don't you just LOVE brie?
1 8 oz round brie cheese, rind removed and softened
1 3 ounce package cream cheese, softened
2 ounces blue cheese
2 tablespoons chopped onion
1/2 canned or frozen cranberry orange relish thawed or cranberry
chutney *recipe to follow*
In food processor bowl with metal blade or blender container,
combine all ingredients except relish.
Process until smooth and creamy.
Smooth cheese mixture into small plate or into small shallow
bowl; spread evenly.
Spread relish over top of cheese.
Serve with crackers or cut up fresh veggies.
subject: Quick Cranberry Orange Chutney
1 1/2 C fresh or frozen cranberries
1 large orange, peeled and sectioned
1 C firmly packed brown sugar
1/3 C golden raisins
2 T chopped onion
1 t finely chopped fresh crystallized ginger
1/4 t cinnamon
MICROWAVE DIRECTIONS:
Combine all ingredients in an 8 C microwave safe measuring
cup or 1 1/2 quart microwave safe bowl.
Mix well. Cover with microwave safe waxed paper. Microwave
on HIGH for 6 1/2 to 9 minutes, or until cranberries pop
open, stirring twice during cooking.
Let stand until thickened and cool. Ladle into 2 clean 8
ounce jars. Screw lids on firmly. Store up to 3 weeks in
refrigerator.
2 Cups
Brie with Brown Sugar and Nuts
from: Ms. Lillian at: 12.12.2003 18:03
subject: Brie With Brown Sugar And Nuts
(Serves 8 Appetizer Sizes)
1/4 cup firmly packed light brown sugar
1/4 cup chopped pecans
1 Tbs. bourbon
½ (17.3 oz.) package, frozen puff pastry sheets,
thawed
1 (13.2 oz.) round Brie
French baguette slices, apple and pear slices, assorted
crackers.
Preheat oven to 400 degrees.
For a decorative top, cut shapes from remaining puff pastry
sheet with a 2" star shaped cutter. Arrange starts
on top of pastry before baking.
Stir together first 3 ingredients.
Place puff pastry sheet on a lightly floured surface; roll
out fold lines. Spread brown sugar and pecan mixture in
a 5" circle in center of puff pastry sheet. Place Brie
round on top of pecan mixture.
Wrap puff pastry around Brie, pinching to seal tightly and
place on an aluminum foil-lined baking sheet, folded side
down.
Bake at 400 degrees for 25 minutes or until pastry is lightly
brown. Cool 10 minutes on baking sheet. Serve warm.
Caponata
from: Anne(OH) at: 02.23.2003 18:10
subject: Caponata
Olive Oil
1 medium eggplant, diced (1/2" dice)
1 medium onion, chopped
1 green pepper, chopped
1/3 cup finely chopped celery
1/2 cup chopped black peppers, drained
1- 16 oz. can tomato sauce
3 Tablespoons red wine vinegar
4 Tablespoons capers, drained
1 Tablespoon sugar
Salt and Pepper to taste
Heat 2 oz. olive oil in a large heavy bottom pot or large
sauté pan.
Sauté eggplant until cooked through (3-5 minutes.)
Remove eggplant and set aside.
Add a little more oil to your pan and
Sauté onion, celery, and green pepper.
Add olives, tomato sauce, salt, pepper, and sautéed
eggplant.
Simmer covered on low heat about 25-30 minutes.
Add vinegar, capers and sugar.
Simmer another 12-15 minutes.
Let cool to room temperature.
Serve in mini-phyllo shells, on crackers, or tortilla chips.
(Note: I don't care for capers and do not use them when
making this dish. Still, it's excellent and gets better
the next day when brought to room temperature.)
Cheese Gougeres
From: gdngfool at: 12.08.2006 12:11
Subject: Easy, Cheesy Gougeres
1/2 C butter
1 C water
1 C flour
5 eggs
1 C grated gruyere
1/2 C grated parmesan
2 t Dijon mustard
1 t freshly ground black pepper
Preheat oven to 425.
Heat 1/2 C butter and 1 C water to a simmer.
Turn heat to low. Add 1 C flour and stir vigorously until
mixture forms a ball that pulls away from pan sides, about
one minute.
Remove pan from heat.
Add 5 eggs, one at a time, stirring well after each egg.
Dough will separate after each addition. Keep stirring until
it makes a smooth paste.
Stir in one cup grated Gruyere, 1/2 C grated parmesan, 2
t Dijon mustard and 1 t freshly ground black pepper.
Drop mixture in heaping tablespoons onto 2 buttered baking
sheets. Bake until puffed and brown, about 30 minutes.
Cut slits in sides of puffs, return to oven and lower heat
to 350. Bake ten minutes. Makes about 50
Chili Willy Dip
from: Sheebs at: 01.15.2002 04:45
subject: Chili Willy Dip...in honor of Super Bowl Sunday
Chili Willy Dip
Ingredients: 8 oz. cream cheese (I would use non-fat or
even mix it 1/2 & 1/2 with non-fat sour cream),
1 can of chili of your choice,
Hot sauce (use as much as you like, and what you like),
2 cups shredded sharp cheddar cheese (I would use only one
cup of reduced fat cheddar).
Instructions: Spray an 8"sq. pan with a cooking spray.
Press cream cheese in the bottom of the pan, add chili and
hot sauce, top with cheese.
Bake at 350 for 20-25 minutes.
Serve with Frito scoops (I would have it with low fat crackers,
pretzels or bread stick)
Add friends and beer (so much for low cal LOL) and it is
party time.
Cornmeal & Salmon Mini Muffins
from: RobbieB at: 09.10.2002 17:35
Subject: Cornmeal & Salmon Muffins
1 cup cornmeal
1 cup flour
2 level teaspoons baking powder
2 tablespoons superfine sugar
1 egg
1 cup buttermilk
2 eggs, extra
One-half cup cream
7 oz can salmon, drained, flaked
4oz can corn kernels, drained
Combine cornmeal, sifted flour & baking powder and sugar
in bowl. Stir in combined egg and buttermilk; mix well.
Whisk extra eggs and cream in another bowl until combined,
stir in salmon and corn.
Spoon 1 & one-half level teaspoons of cornmeal mixture
into greased mini muffin pans top with One & one-half
level teaspoons of salmon mixture. Bake in moderately hot
oven for about 12 minutes or until muffins are lightly browned.
These can be frozen.
Crab Dip
from: Ms. Lillian at: 07.13.2003 16:14
subject: Crab Dip
1 cup mayo
3 spring onions, (green only)
1 can cream of mushroom soup
1 (8 oz.) Cream cheese, room temperature
1 lb. lump crabmeat
1 envelope Knox's clear gelatin
1 cup chopped celery
Mix one tablespoon water with gelatin, sit aside.
Heat soup on low until it boils, remove and add cheese,
dissolve with gelatin. (Keep stirring until dissolved.)
Add onions, celery, mayonnaise and fold in crab meat.
Serve with assorted crackers or veggies.
Fruit Dip
from: Ellise at: 06.20.2002 20:09
subject: Fudgy Fruit Dip
1/3 cup fat-free hot fudge topping
1/3 cup fat free vanilla yogurt
1-1/2 teaspoons orange juice
Fresh Strawberries
In a bowl, combine fudge topping yogurt and orange juice.
Cover and refrigerate for at least 30 minutes. Serve with
fresh strawberries! Enjoy!
Nutritional Info: One serving (2 tablespoons dip) equals
67 calories, trace fat, trace cholesterol, 32mg sodium,
15g carbohydrate, trace fiber, 1g protein. Diabetic exchanges:
1/2 starch, 1/2 fruit.
compliments of Master Gardener Newsletter
Fruit Edible Centerpiece
from: Ellise at: 06.13.2002 09:15
Fresh Fruit Edible Centerpiece
Would you like to wow your guests? Cut a cantaloupe lengthwise
into six sections with knife. Remove the seeds. Loosen the
melon and cut it into small sections, but do not remove.
Fill with fresh cut watermelon, ruby red strawberries, just-picked
raspberries, tropical pineapple and a few kiwi slices. Place
in center of plate. And surround with finger or tea sandwiches.
Joan's Cheese Things
from: RobbieB at: 01.06.2002 07:24
subject: Joan's Cheese Things
I have no idea who the original Joan was, but this is dedicated
to all the Joans in JABOF.
From the following ingredients you make a paste of sufficient
quantity to evenly coat 1" cubes of white bread.
A basic quantity of sauce requires 500g (16 oz) grated cheddar
or other firm cheese, 500g (16 oz) butter and 500g (16 oz)
Philadelphia cream cheese.
These should be warmed and blended in a saucepan. Do not
boil.
Add four egg whites, beaten stiffly.
Dip the bread cubes into the mixture, making sure to coat
them evenly, and place them on a buttered tray.
Leave them to stand overnight in the refrigerator - when
chilled they stack very well and you can prepare a large
quantity in advance.
When needed place the trays in a 400 degree F oven until
they are large, puffy and lightly brown - about 10 minutes.
They are delicious, like mini soufflés.
Chicken Dip
from: gdngfool at: 12.20.2005 20:42
subject: Layered Gingered Chicken Dip
This from Denver Colo.'s Junior League Cookbook
Sampled and pronounced deLISH at a SEA area party
Sweet and Sour Sauce
1 C water
1/4 C packed brown sugar
1/4 C ketchup
2T rice vinegar
1 T Worcestershire sauce
Tabasco to taste
Chicken Layer
3/4 C shredded or chopped cooked chicken
1/2 C shredded carrot
1/2 C chopped unsalted peanuts
3 T sliced scallions
1 T chopped fresh cilantro
1 T grated fresh gingerroot
1 teaspoon sesame oil
1 garlic clove; minced
Cream Cheese Layer
8 ounces softened cream cheese
1 T milk
To assemble:
Spread cream cheese mixture over bottom of 12 inch serving
plate. Spread chicken mixture on top. Top with sweet and
sour sauce. You may drizzle from a squeeze bottle or just
spoon it on. Either way it's lovely and really good!
Mushroom Tarts
from: Anne(OH) at: 12.02.2005 21:29
subject: Mushroom Tarts
(Adapted from "Causing a Stir" copyright 2000,
Junior League of Dayton, Ohio, Inc.)
4 tablespoons butter
3 tablespoons finely chopped shallots
8-ounces mushrooms, finely chopped
2 tablespoons plain flour
1 cup heavy cream
1 tablespoon finely chopped chives (I've only used fresh)
1/8 teaspoon salt (recipe calls for 1/4 but don't do it!)
1/8 teaspoon cayenne pepper
1/4 teaspoon lemon juice (recipe calls for 1/2 however I
like a little less)
Frozen mini-phyllo tart shells or toasted bread cut into
various small shapes (circles, triangles, squares, -- however
think petite!)
Preheat oven to 350 degrees.
Melt butter in a skillet and add shallots. Saute 4-6 minutes
or until softened but not browned. Add mushrooms; cook 15-minutes
or until all moisture evaporates. Sprinkle flour over top;
mix well.
Stirring constantly, add cream and bring to a boil. When
thickened, reduce heat and simmer 2-3 minutes. Remove from
heat. Stir in chives, salt, cayenne pepper, and lemon juice.
Cool.
Fill each tart or top each toasted bread shape with mushroom
mixture. If using toasted bread, top lightly as mixture
may "spread/run" if heated for too long.
Bake 10 minutes. Serve immediately.
*May make filling one day in advance. Bring to room temperature
before filling tart shells/toast. Also, filled tart shells
may be frozen up to 3-months. Do not thaw; bake at 400 degrees
for 12 minutes.
Nachos
From: Ms. Lillian at: 02.01.2004 05:57
Smoked Chicken, Roasted Pepper and Asiago Nachos
(Serves 4)
4 to 5 oz. corn tortilla chips
10 oz. Asiago, shredded (about 3 cups)
1 cup packed smoked chicken meat, diced (about 1 half-breast,
or 6 oz.)
1 cup bottled roasted red and yellow sweet peppers, diced
or slivered (about 7 oz.)
Freshly ground black pepper to taste
Preheat the oven to 475 degrees, or preheat the broiler,
with the rack positioned about 7"
from the top of the oven or the heat source.
On a 12 by 18" baking sheet or ovenproof platter, arrange
the chips. Sprinkle on half the cheese, then top with the
chicken, remaining cheese and peppers. Grind pepper on top.
Bake 5 to 7 minutes, or broil, until the cheese is melted
and bubbly.
Nachos (Italian BLT Nachos)
from: Ms. Lillian at: 02.01.2004 05:57
Italian BLT Nachos
(Serves 4)
4 to 5 oz. corn tortilla chips
6 to 8 oz. provolone, shredded or sliced (about 2 cups)
3/4 cup crumbled, cooked bacon pieces (about 2 1/2 oz.)
1 cup finely shredded lettuce
2 plum tomatoes, chopped (1 heaping cup)
2 tbs. mayonnaise
1 tsp. red wine vinegar
1/4 tsp. Italian seasoning, crushed
1/8 tsp. freshly ground black pepper
Pinch of granulated garlic
Preheat the oven to 475 degrees, or preheat the broiler,
with the rack positioned about 7"
from the top of the oven or the heat source.
On a 12 by 18" baking sheet or ovenproof platter, arrange
the chips in a single layer. Sprinkle the cheese evenly
over the top. Sprinkle on the bacon.
Bake 4 to 6 minutes, or broil, until the cheese is melted
and bubbly. Sprinkle the lettuce over the nachos, and spoon
on the chopped tomato.
In a small bowl, combine the mayonnaise, red wine vinegar,
Italian seasoning, pepper and garlic. Drizzle or splatter
the mayonnaise mixture on the nachos, making sure to get
a bit on each chip
Phyllo Wrapped Brie with Apricot and Rosemary Chutney
from: gdngfool at: 11.21.2002 14:05
subject: Phyllo Wrapped Brie With Apricot And Rosemary Chutney
The chutney is fabulous. Always make extra!
Serves 16
Chutney:
12 ounces dried apricots, chopped
1 large red onion, chopped
1 cup water
2/3 cup cider vinegar
2/3 cup packed golden brown sugar
3 ounces dried tart cherries (3/4 cup)
1 1/2 t chopped fresh rosemary
3 large garlic cloves, finely chopped
2 t grated lemon peel
1/2 t salt
1/8 t cayenne pepper
1/2 cup blanched slivered almonds, toasted
Combine all ingredients except almonds in heavy large saucepan.
Bring to boil over medium heat, stirring until sugar dissolves.
Reduce heat to medium low; simmer until most liquid has
evaporated and chutney is thick, stirring occasionally,
about 25 minutes. Mix in almonds. Transfer chutney to bowl.
Chill until cold, about 3 hours. Can be made one week ahead;
cover and keep chilled.
Assembly of cheese and phyllo:
1 cup (2 sticks) unsalted butter, melted
1 pound fresh phyllo pastry sheets or frozen and thawed
4 1/2 T chopped, fresh rosemary
1 32 to 36 ounce wheel of Brie
Brush heavy large baking sheet with butter; set aside. Unroll
pastry. Cover with plastic wrap and damp kitchen towel.
Transfer 2 stacked phyllo sheets to work surface, arranging
1 short side parallel to edge of work surface. Arrange two
more stacked phyllo sheets on work surface, overlapping
long side of first sheets by about 5 to 7 inches and forming
rectangle about 18 by 17 inches. Brush pastry with butter;
sprinkle 1 1/2 T rosemary over. Place two more stacked sheets
atop first set of two sheets, then two more stacked sheets
atop second set of two sheets. Brush with butter and sprinkle
with 1 1/2 T rosemary. Repeat layering 1 more time with
phyllo, butter and 1 1/2 T rosemary. You will use a total
of twelve sheets.
Using sharp knife or scissors, trim phyllo corners, forming
approximately 17 inch oval.
Place Brie in center of phyllo. Spread 1 1/2 cups chutney
evenly over cheese. Brush folded pastry with butter.
Continue to lift phyllo in sections and fold snugly over
top of cheese, brushing with butter and pressing each section
to adhere until cheese is wrapped (the top center 2 to 3
inches of cheese will not be covered). Use hand and metal
spatula to transfer wrapped cheese to prepared baking sheet.
Place 1 phyllo sheet on work surface. Brush with butter.
Starting at 1 long side, fold 1 inch of pastry over. Continue
folding pastry loosely over itself, forming a one inch wide
strip of pastry.
Roll up strip into coil. Gather bottom edge of coil together,
pinching to force top slightly open to form rose. Place
rose atop uncovered center of cheese.
Brush with butter. Repeat with 2 more sheets of phyllo,
forming two more roses. Place atop cheese, covering opening
completely.
Chill 3 hours. Can be made one day ahead. Cover with plastic;
keep chilled.
Position the rack in center of oven and preheat to 400 degrees.
Bake cheese until pastry is deep golden brown, covering
roses loosely with foil if browning too quickly, about 25
minutes. (If cheese leaks from pastry during baking, press
a piece of foil over tear in pastry; continue baking.) Cool
cheese on sheet 45 minutes.
Present with fresh rosemary sprigs and additional dried
apricots and dried cherries. Great with thinly sliced fresh
baguettes and thinly sliced apples.
This is a KILLER appetizer. My family loves this at Thanksgiving.
Pizza Fondue
from: Ms. Lillian at: 12.29.2003 17:23
subject: Pizza Fondue
(Serves 6-8)
14.5 oz. can stewed tomatoes
1/2 cup tomato salsa, hot or medium to taste
4 cups prepackaged, grated cheese, Mexican blend (or 2 cups
cheddar and 2 cups Monterey Jack)
Freshly ground black pepper to taste
1 large loaf of crusty bread, cut into 1" cubes
Assorted vegetables, cut into bite-size pieces
In a fondue pot, use a pair of knives to chop the stewed
tomatoes into bite-size pieces or smaller. Add salsa and
bring to a simmer. (Adjust your flame or heat source as
needed to prevent boiling.) Slowly add cheese by the handful,
stirring regularly to help it melt evenly and not stick
to the pot's bottom. Reduce flame and grind pepper over
the top.
To serve, spear the bread or vegetables with fondue forks
and dip, continuing to stir with forks as you go.
When picking other dip-worthy items, think about your favorite
pizza toppings; mushrooms, Pepperoni, a colorful mix of
red, yellow and green peppers. Broccoli, asparagus, carrots
and green beans also go well but should be lightly steamed
first.
When it's time to dip, Italian bread obviously goes with
the pizza theme, but you can use your loaf of choice as
long as it isn't too crumbly.
Red Pepper-Dill Swiss Fondue
From: Ms. Lillian at: 10.10.2004 06:54
Subject: Red Pepper-Dill Swiss Fondue
Makes 14 servings
1 pkg. assorted filled ravioli
1½ cups Swiss cheese, shredded
1½ cups domestic Gruyere or Gouda cheese
1/4 cup Parmesan cheese, grated
1 diced red pepper
2 tbs. plus 1½ tsp. cornstarch
1 cup vegetable or chicken broth
1 cup milk
1/4 cup lemon juice
2 tbs. fresh dill, chopped (or tsp. dried dill weed)
1/8 tsp. freshly grated nutmeg
salt and ground white pepper to taste
Prepare ravioli according to package directions, drain and
keep warm. In a medium-size bowl, toss all cheeses with
the cornstarch. In a medium-size heavy-bottomed saucepan,
cook the red pepper in the butter over medium heat for 2-3
minutes. Add the broth and milk and heat until barely simmering.
Stir in the lemon juice. Add the cheese and cornstarch,
a handful at a time, stirring until the cheese is melted
before adding more. When all the cheese has been added,
stir in the dill, nutmeg, salt and pepper.
Transfer fondue to an enamel or ceramic fondue pot and keep
warm over a fondue burner. Serve immediately and use as
dip for assorted filled ravioli.
Sauerkraut Balls
from: Anne(OH) at: 11.28.2003 17:34
subject: Sauerkraut Balls
1 pound ground chuck, (uncooked)
1- 16 ounce can, sauerkraut
1/2 cup chopped onion
2 Tablespoons flour
2 Eggs, beaten
3/4 cup mashed potatoes
Italian seasoned bread crumbs
Drain sauerkraut and chop a little.
Mix meat, well drained sauerkraut and onion.
Add flour, eggs and potatoes. Stir together.
Form into 1-inch balls and roll in crumbs to coat.
Deep fry. Serve hot with Mustard Sauce.
(NOTE: May be made ahead and frozen. To freeze, place cooked
Sauerkraut balls on wax paper lined cookie sheet. Transfer
to freezer plastic bags when frozen. Remove as needed. Heat
in 350 degree oven on foil lined pan until heated through.)
MUSTARD SAUCE:
1 Tablespoon Mayonnaise
1 Teaspoon Dijon Mustard
1/2 Teaspoon dry mustard
Dash of lemon juice
Smoked Trout Mousse
from: Ms. Lillian at: 12.30.2003 17:44
subject: Smoked Trout Mousse
10 oz. smoked trout
3 oz. cream cheese
1 tsp. chopped Cilantro
2 tsp. Tabasco sauce
2 tsp. lemon juice
Salt and pepper
Place trout in food processor and run until finely chopped.
Add cream cheese and mix until smooth. Add Cilantro, lemon
juice and Tabasco and blend until smooth. Adjust flavor
as needed with salt and pepper.
Chill before serving.
Spinach Balls
from: judi z. at: 11.17.2007 07:12
2 (10-ounce each) packages of chopped spinach, thawed and
squeezed dry
1 (6-ounce) package stuffing mix
1 cup freshly grated Parmesan cheese
6 large eggs, beaten
1/3 cup melted butter
1 large onion, chopped **
garlic for flavor**
1. Combine all of the ingredients, mixing well.
2. Form golf-sized balls out of the mixture. Place on a
lightly greased baking sheet and bake for 12 to 15 minutes
at 350*F (175*C).
**ingredients added by gdngfool 11/17/07.
Spring Rolls - Cha Gio
from: Ms. Lillian at: 01.18.2004 06:05
subject: Spring Rolls - Cha Gio
Makes 35-serves 8-10
1 tbs. garlic powder
2 tsp. ground black pepper
2 tsp. salt
1 cup taro root, peeled and cut into matchstick-size sticks
(may substitute chopped chickpeas or baby potatoes)
1 cup yams (or sweet potato), peeled and cut into matchstick-size
sticks
1 cup mushroom caps, chopped
1 cup yellow onion, chopped
1 cup carrots, peeled and cut into matchstick-size sticks
1 1/2 oz. dried black mushrooms (soaked in water for 15
minutes, drained and chopped)
1 1/2 oz. clear vermicelli or bean-thread noodles (soaked
in water for 15 minutes, drained and chopped into 1"
segments)
2 lbs. ground pork
1 lb. crab meat
2 tbs. fish sauce (such as Squid brand)
1 package rice papers (preferably made with tapioca flour;
package should have at least 35 papers)
2 eggs, thoroughly beaten
Vegetable oil for frying
Fresh mint, Thai basil, cilantro or Boston lettuce leaves
for garnish
Sweet chili sauce (such as Mae Ploy) for dipping
In a small bowl, thoroughly mix the garlic powder, black
pepper and salt. Set aside.
In a very large bowl, combine the taro root, yams, mushroom
caps, onion, carrots, and reconstituted black mushrooms
and vermicelli. Add half the seasonings and mix. Then add
the pork and crab, and stir to combine. Add the fish sauce
and remaining seasonings, and mix again.
To make the rolls, pour lukewarm water into a shallow
bowl or pie plate large enough to hold a piece of rice paper.
Dip one paper into the water for 10 seconds. Remove and
shake off excess water. Place the rice paper on a smooth
surface and let rest one minute.
To roll, fold one edge of the rice paper in about 11/2 inches.
Spread 1 1/2 tablespoons of filling onto the folded area
in the shape of a log. (The filling should be about three
inches long.) Fold the right side of the paper over the
filling, then the left side. Slowly roll forward, rubbing
a thin layer of beaten egg on the last 2 inches of rice
paper to help seal the spring roll shut.
Repeat with remaining ingredients.
Pour about two inches of oil into a large pot and heat it
to 350 degrees. (Test the oil's temperature by touching
the bottom of the pot with the tip of a bamboo chopstick.
If oil bubbles rise, the oil is hot enough.) Carefully place
some of the spring rolls into the hot oil (do not crowd
the pot) and cook until crisp. Using tongs or a strainer
remove the rolls from the pot and place on a paper towel
to catch excess oil. Repeat with remaining rolls (makes
35).
Garnish with mint, Thai basil, cilantro or Boston lettuce,
and serve with a sweet chili sauce or a Vietnamese vinaigrette.
Tasha's Dip
from: Anne(OH) at: 12.02.2005 21:44
(Adapted from "Causing A Stir", copyright 2000,
Junior League of Dayton, Ohio, Inc.)
Yield: 3 cups
2 cups mayonnaise
1 cup ketchup
1/4 (I used more, up to ½) cup medium onion, finely
chopped
Juice of 1 lemon (don't -- too runny, use 1 to 1-1/2 tablespoons
fresh juice for starters)
2 tablespoons honey
1 tablespoon horseradish
1/2 teaspoon curry powder
3/4 teaspoon paprika
3/4 teaspoon salt
1/8 teaspoon freshly ground black pepper (I'm heavy handed
:)
1/2 teaspoon Worcestershire sauce
8 drops Tabasco sauce (watch your wrist: the balance of
this dip is in the sweet/hot blend and too much Tabasco
could spoil the pot!)
1/4 chopped fresh parsley
Combine all ingredients. Refrigerate two (2) days to allow
flavors to blend.
Note: Serve in a hollowed-out pepper or head of red cabbage.
Serve with slices of red and green pepper, cucumbers, tomatoes,
and carrots.
Tomato Crisps
from: Ms. Lillian at: 11.16.2003 07:56
subject: Tomato Crisps
(Serves 8)
1/4 cup olive oil
1/4 cup diced, fresh mozzarella
Salt and pepper to taste
2 juicy tomatoes (such as heirloom), sliced
1 loaf ciabatta bread (white, crusty Italian bread)
2 tbs. fresh thyme leaves
2 tbs. sliced basil
Drizzle some olive oil over the mozzarella and sprinkle
with salt and freshly ground pepper. Slice the tomatoes,
drizzle with olive oil and sprinkle with salt. Slice the
bread into eight 1/2" thick slices. Drizzle the bread
with olive oil, sprinkle with thyme leaves and bake in a
350 degree oven until golden. Top the toast with the sliced
tomato, some mozzarella and sliced basil.
