|
CLICK FOOTBALL FOR ADDITIONAL MUNCHIES
FINGER FOODS
| BISCUIT POCKET SUBS |
| BROILED STUFFED MUSHROOMS |
| COCKTAIL FRANKS |
| CRAB TOAST |
| OPEN-FACED MINI REUBENS |
| PIZZA STICKS |
| TANGY MEAT BALLS |
| TERIYAKI CHICKEN WINGS |
| ZUCCHINI ROUNDS WITH HAM SPREAD |
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(serves 6)
1/2 PACKAGE ZITI
1/2-1 LB. ITALIAN SAUSAGE (OUT OF CASING) HOT OR SWEET
1-26 OZ. JAR SPAGHETTI SAUCE OR HOME MADE
2 CUPS MOZZARELLA CHEESE
DIRECTIONS:
PREHEAT OVEN TO 350º.
COOK AND DRAIN PASTA.
IN A LARGE BOWL, COMBINE PASTA, SAUCE AND 1 CUP CHEESE.
MIX WELL.
SPOON INTO GREASED 2-1/2 QUART BAKING DISH.
COVER AND BAKE 35 MINUTES OR UNTIL HOT AND BUBBLY.
UNCOVER; TOP WITH REMAINING CHEESE .
BAKE UNTIL CHEESE MELTS.
NOTE: IF USING JAR SAUCE, RESEASON. ALSO MORE SAUSAGE AND CHEESE MAY BE ADDED.
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1 LB. GROUND BEEF
1/2 CUP BARBEQUE SAUCE
1/4 CUP FINELY CHOPPED ONION
1 TABLESPOON BROWN SUGAR
1 CAN HUNGRY JACK FLAKY BISCUITS
1/2 CUP SHREDDED CHEESE
DIRECTIONS:
HEAT OVEN TO 400 º.
GREASE 10 MUFFIN CUPS.
BROWN GROUND BEEF IN SKILLET.
DRAIN.
STIR IN BROWN SUGAR, SAUCE, AND ONION.
COOK ONE MINUTE TO BLEND FLAVORS.
SEPARATE DOUGH INTO 10 BISCUITS.
PLACE 1 BISCUIT IN EACH GREASED MUFFIN CUP.
FIRMLY PRESS IN BOTTOM AND UP SIDES, FORMING 1/4 INCH RIM.
SPOON ABOUT 1/4 CUP OF MEAT MIXTURE INTO BISCUIT-LINED CUP.
SPRINKLE EACH WITH CHEESE.
BAKE AT 400 DEGREES FOR 10-12 MINUTES OR UNTIL EDGES OF BISCUITS ARE GOLDEN BROWN.
COOL 1 MINUTE.
REMOVE FROM PAN.
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1/2 CUP MAYONNAISE
1 TABLESPOON CHOPPED PARSLEY
1 TEASPOON LEMON JUICE
1/2 TEASPOON GRATED LEMON PEEL
1/2 TEASPOON LEMON PEEL
1/2 TEASPOON SALT
1/2 TEASPOON FRESHLY GROUND PEPPER
1/2 TEASPOON CUMIN
4 CHICKEN CUTLETS
3 TABLESPOONS BUTTER
8 SLICES ROUND ITALIAN BREAD
4 LETTUCE LEAVES
8 THIN SLICES RED ONION
1/8 TEASPOON GROUND RED PEPPER
1/4 TEASPOON PAPRIKA
DIRECTIONS:
MIX MAYONNAISE, PARSLEY, LEMON JUICE, AND PEEL IN A SMALL BOWL.
MIX SALT, PEPPER, CUMIN, PAPRIKA AND RED PEPPER IN WIDE SHALLOW BOWL.
ADD CHICKEN CUTLETS TO SPICE MIXTURE; TURN TO COAT, THEN BRUSH BOTH SIDES WITH MELTED BUTTER.
PLACE IN SINGLE LAYER ON WAX PAPER.
HEAT WELL-SEASONED LARGE CAST-IRON SKILLET OVER MEDIUM-HIGH HEAT JUST TO SMOKING.
ADD HALF THE CUTLETS AND SAUTÉ JUST UNTIL COOKED THROUGH, I-1/2 TO 2-1/2 MINUTES PER SIDE.
TRANSFER TO PLATE AND COVER TO KEEP WARM.
REPEAT WITH REMAINING CUTLETS.
SPREAD 1 TABLESPOON LEMON-MAYONNAISE OVER EACH SLICE OF BREAD; TOP FOUR WITH LETTUCE LEAVES, 2 SLICES OF ONIONS, CHICKEN CUTLET AND SECOND SLICE OF BREAD.
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1/2 CUP HONEY
2/3 CUP SOY SAUCE
2/3 CUP CATSUP
1 TEASPOON DRY MUSTARD
1 TEASPOON PAPRIKA
1 TEASPOON SALT (OPTIONAL)
1 CUP RED WINE VINEGAR
1 CUP ORANGE JUICE
1/2 TEASPOON HOT PEPPER SAUCE (OR TO TASTE)
1 CLOVE GARLIC, FINELY MINCED
DIRECTIONS:
COMBINE ALL INGREDIENTS IN A SAUCEPAN.
BRING TO A BOIL, REDUCE HEAT AND SIMMER 10 MINUTES.
MARINATE ANY MEAT AT LEAST 8 HOURS OR OVERNIGHT.
GRILL/BROIL/BAKE AND BASTE THE MEAT.
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4 TABLESPOONS BUTTER
1 CUP FINELY CHOPPED ONION
1 TEASPOON MINCED GARLIC
2 TEASPOONS CURRY POWDER (OR TO TASTE)
2 LBS. SHRIMP
2-1 LB. STEWED TOMATOES
1 TEASPOON SALT
3/4 TEASPOON THYME LEAVES CRUSHED
DASH GROUND RED PEPPER
2 TABLESPOONS LEMON JUICE.
DIRECTIONS:
IN A LARGE SKILLET MELT BUTTER.
ADD ONION AND GARLIC AND SAUTÉ STIRRING UNTIL GOLDEN.
ADD CURRY POWDER AND SAUTÉ I MINUTE.
MIX IN REMAINING INGREDIENTS.
BRING TO A BOIL, REDUCE HEAT AND SIMMER , STIRRING
OCCASIONALLY UNTIL SHRIMP TURN PINK. (ABOUT 5-8 MINUTES)
SERVE WITH HOT COOKED RICE.
SCALLOPS CAN ALSO BE USED.
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1 LB. CRAB MEAT
1/2 CUP MILK
1/2 CUP MAYONNAISE
2 EGGS
2 TABLESPOONS FLOUR
1/2-3/4 CUP GRATED SWISS CHEESE
DASH OF SALT/PEPPER
DIRECTIONS:
IN A LARGE BOWL, COMBINE ALL INGREDIENTS EXCEPT CRAB MEAT, STIRRING UNTIL WELL MIXED.
ADD CRAB MEAT AND STIR.
POUR INTO 9 INCH PIE SHELL.
BAKE AT 350 º FOR 40-45 MINUTES. (KNIFE SHOULD COME OUT CLEAN)
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1 LB. FETTUCCINE
1/2-3/4 CUP UNSALTED BUTTER
1/2 CUP ROMANO CHEESE OR 3/4 CUP PARMESAN CHEESE, FRESHLY GRATED
3/4 CUP HEAVY CREAM (NOT TOO COLD)
DIRECTIONS:
COOK THE FETTUCCINE ACCORDING TO PACKAGE DIRECTIONS. ADD SOME OIL AND SALT TO THE COOKING WATER. BE SURE TO COOK THE PASTA "AL DENTE".
HEAT THE BUTTER IN A LARGE SKILLET OR SAUCEPAN UNTIL CREAMY.
IT DOES NOT HAVE TO MELT COMPLETELY.
OFF THE HEAT, ADD THE NOODLES AND TOSS. BE SURE ALL THE NOODLES ARE COATED SO THEY WON’T STICK.
OVER LOW HEAT, ADD THE CHEESE AND TOSS AGAIN UNTIL THE MIXTURE IS WELL-BLENDED AND HOT.
SERVE IMMEDIATELY.
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PILLSBURY HOT ROLL MIX
1-8 OZ. JAR RAGU SPAGHETTI SAUCE
I MEDIUM ONION, DICED
1 MEDIUM BELL PEPPER, DICED
1 LB. BULK ITALIAN SAUSAGE (SWEET OR HOT)
LEAF OREGANO
1 SMALL CAN MUSHROOMS, DRAINED
PEPPERONI SLICES
1- 8 OZ. PACKAGE MOZZARELLA CHEESE
DIRECTIONS:
OIL PAN.
STIR YEAST IN 3/4 CUP WARM WATER.
POUR MIXTURE OVER MIX.
STIR WITH FORK, THEN USE HANDS AND MIX.
KNEAD DOUGH.
SPREAD DOUGH IN PAN. (15 X 11)
BRUSH DOUGH SPARINGLY WITH OIL.
POUR AND SPREAD RAGU OVER DOUGH.
SPRINKLE WITH OREGANO.
ADD OTHER INGREDIENTS, CHEESE LAST.
DRIZZLE WITH OIL AND SPRINKLE WITH MORE OREGANO.
BAKE AT 350 º FOR 30 MINUTES.
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1 MEDIUM ONION, SLICED
1/4 CUP BUTTER OR BACON FAT
2 TABLESPOONS CORNSTARCH
1 CUP WATER
2 CANS (14-1/2 OZ.) STEWED TOMATOES
1 CUP WATER
1 CUP CHOPPED GREEN PEPPER
2 CLOVES GARLIC, CRUSHED
1 TEASPOON NUTMEG
1 TEASPOON SALT
1/4 TEASPOON PEPPER
1 LB. RAW SHRIMP, SHELLED AND DEVEINED
2 PACKAGES SLICED FROZEN OKRA, DEFROSTED
DIRECTIONS:
IN A 3 QUART CASSEROLE, PLACE ONION AND BUTTER.
MICROWAVE AT HIGH 3 MINUTES, STIRRING AFTER 2 MINUTES, UNTIL ONION IS LIMP.
IN SMALL BOWL, STIR CORNSTARCH AND WATER.
ADD TO ONION ALONG WITH TOMATOES, GREEN PEPPER, GARLIC, SALT, NUTMEG, PEPPER, SHRIMP AND OKRA.
STIR WELL AND COVER.
MICROWAVE AT MEDIUM HIGH 20-25 MINUTES, STIRRING AND RECOVERING AFTER 15 MINUTES.
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NOTE: AMOUNTS OF INGREDIENTS WILL VARY DEPENDING ON HOW MUCH YOU WANT TO MAKE.
LAYER : CRUSHED OREO COOKIES, BLOCK OF VANILLA ICE CREAM, CHOCOLATE SYRUP AND MORE CRUSHED OREO COOKIES.
FREEZE.
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1-16 OZ. BOX PENNE
1 MEDIUM ONION, DICED
4 TABLESPOONS BUTTER
1-16 OZ. CAN TOMATOES, DRAINED1-8 OZ. CAN TOMATO SAUCE
2/3 CUP VODKA
1 CUP HEAVY CREAM
1/4 LB. HAM, DICED (OPTIONAL)1 CUP FROZEN PEAS
1/4-1/2 TEASPOON CRUSHED RED PEPPER (OPTIONAL)
PARMESAN CHEESE
DIRECTIONS:
COOK PASTA ACCORDING TO LABEL DIRECTIONS.
IN LARGE SKILLET OVER MEDIUM HIGH HEAT, COOK ONION IN HOT BUTTER UNTIL TENDER, ABOUT 5 MINUTES.
ADD TOMATOES AND TOMATO SAUCE..
ADD VODKA; COOK 5 MINUTES.
BLEND IN CREAM; HEAT TO BOILING.
ADD REMAINING INGREDIENTS AND HEAT THROUGH.
TOSS WITH HOT DRAINED PASTA
SERVE WITH FRESH GRATED PARMESAN CHEESE.
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SHAY’S SAVORY SALAD
(MIXED SPRING GREENS WITH CARAMELIZED PECANS)
8-10 C. MIXED SPRING GREENS
1-2 TBSP. BUTTER
¼ C. EXTRA VIRGIN OLIVE OIL
¼ C. BALSAMIC VINEGAR
6-OZ. BAG PECAN HALVES
¼ C. BROWN SUGAR
¼ C. GRANULATED SUGAR
1-2 GRANNY SMITH APPLE, SLICED INTO MATCH STICKS
CHAVRIE (GOATS’ MILK CHEESE)
BOTTLED BALSAMIC VINAIGRETTE DRESSING
DIRECTIONS:
IN A MEDIUM SKILLET MELT BUTTER.
ADD OLIVE OIL.
STIR IN PECANS.
CONTINUE TO GENTLY STIR PECANS UNTIL BROWNED.
REMOVE PECANS FROM SKILLET.
ADD SUGARS TO SKILLET.
STIR UNTIL MELTED.
STIR IN BALSAMIC VINEGAR.
RETURN PECANS TO SKILLET.
GENTLY STIR SO PECANS ARE THOROUGHLY COATED.
TOSS SALAD GREENS WITH PECANS AN APPLE SLICES.
DRESS WITH VINAIGRETTE DRESSING.
PLACE ON LARGE PLATTER.
PLACE CHAVRIE ON PLATTER AROUND DRESSED SALAD GREENS.
1 PACKAGE KNORR’S VEGETABLE SOUP MIX
1 PACKAGE FROZEN SPINACH, THAWED AND DRAINED WELL
1 C. SOUR CREAM
1 C. HELLMANN’S MAYONNAISE
3 SCALLIONS, CHOPPED
3 DASHES HOT SAUCE (IF DESIRED)
IN A MEDIUM BOWL, MIX ALL INGREDIENTS.
REFRIGERATE TO ALLOW FLAVORS TO BLEND.
TO SERVE:
1. HOLLOW OUT BREAD AND SPOON DIP INTO HOLLOW.
USE THE BREAD THAT WAS HOLLOWED OUT AND RAW VEGETABLES AS CRUDITÉS.
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1 TUB SOFT CREME CHEESE
1 CAN HORMEL BEANLESS CHILI
16 0Z. GRATED CHEDDAR OR MONTERAY JACK CHEESE
DIRECTIONS:
LAYER INGREDIENTS IN ORDER: (CREAM CHEESE, CHILI, GRATED CHEESE)
IN A PYREX DISH.
BAKE AT 350º UNTIL CHEESE BUBBLES.
SERVE WITH NACHO CHIPS AND ENJOY!
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All recipes may be doubled or tripled~
APPETIZERS
1 LB. PROCESS CHEESE SPREAD LOAF, CUT INTO PIECES
½ C. BEER
½-1 TSP. HOT SAUCE
ASSORTED RAW VEGETABLES
DIRECTIONS:
HEAT CHEESE AND BEER IN 3 QUART SAUCEPAN OVER MEDIUM HEAT, STIRRING CONSTANTLY, UNTIL CHEESE IS MELTED AND MIXTURE IS SMOOTH.
STIR IN HOT SAUCE.
POUR CHEESE MIXTURE INTO FONDUE POT OR SLOW COOKER. (LOW HEAT)
SERVE WITH VEGETABLES.
8 SLICES HARD-CRUSTED ITALIAN BREAD, CUT IN HALF
2 CLOVES GARLIC
3 TBSP. OLIVE OIL
1 JAR ROASTED RED BELL PEPPERS, DRAINED AND CUT INTO ½ INCH STRIPS.
2 TBSP. CHOPPED FRESH PARSLEY
2 TBSP. SHREDDED PARMESAN CHEESE
1 TBSP. OLIVE OIL
SALT AND PEPPER, TO TASTE
DIRECTIONS:
TOAST BREAD UNTIL GOLDEN ON BOTH SIDES.
CUT EACH GARLIC CLOVE IN HALF.
RUB BOTH SIDES OVER TOPS AND SIDES OF TOAST SLICES.
MIX REMAINING INGREDIENTS.
SPOON ONTO TOAST.
YIELD: 16 APPETIZERS
1 CAN (15 OZ.) BLACK BEANS, RINSED AND DRAINED
1 CAN (4 OZ.) CHOPPED RIPE OLIVES, DRAINED
1 CLOVE GARLIC, FINELY CHOPPED
1 SMALL ONION, FINELY CHOPPED
SALT AND PEPPER, TO TASTE
¼ TSP. CRUSHED REED PEPPER
¼ TSP. CUMIN
1 8 OZ. PKG. CREAM CHEESE, SOFTENED
2 HARD-COOKED EGGS,
1 MEDIUM GREEN ONION, SLICED
1 15 OZ. PKG. TORTILLA CHIPS
DIRECTIONS:
MIX ALL INGREDIENTS EXCEPT CREAM CHEESE, EGGS, GREEN ONION AND TORTILLA CHIPS
COVER AND REFRIGERATE 2 HOURS.
SPREAD CREAM CHEESE ON BOTTOM OF SERVING PLATE.
SPOON BEAN MIXTURE EVENLY OVER CREAM CHEESE.
ARRANGE EGGS ON BEAN MIXTURE IN RING AROUND EDGE OF PLATE.
SPRINKLE WITH GREEN ONION.
SERVE WITH TORTILLA CHIPS.
YIELD: 16 SERVINGS
1 8 OZ. PKG. CREAM CHEESE
¼ C. GRATED PARMESAN CHEESE
¼ C. CHOPPED GREEN ONIONS
¼ MAYONNAISE
2 TSP. SUGAR
1 TSP. GROUND MUSTARD
1 CLOVE GARLIC, FINELY CHOPPED
6 0Z. CRABMEAT
1/3 C. SLICED ALMONDS, TOASTED
ASSORTED CRACKERS OR RAW VEGETABLES
DIRECTIONS:
SPRAY INSIDE OF SLOW COOKER WITH COOKING SPRAY.
MIX ALL INGREDIENTS EXCEPT CRABMEAT, ALMONDS AND CRACKERS IN SMALL BOWL UNTIL WELL BLENDED.
STIR IN CRABMEAT.
SPOON INTO SLOW COOKER.
COVER AND COOK ON LOW HEAT SETTING 1 HOUR OR UNTIL CHEESE IS MELTED.
SPRINKLE WITH ALMONDS.
SERVE WARM WITH CRACKERS OR VEGGIES.
YIELD: 20 SERVINGS (2 TABLESPOONS EACH)
2 TBSP. OLIVE OR VEGETABLE OIL
2 TBSP. FRESH PARSLEY
1 MEDIUM GREEN ONION, CHOPPED
1 TSP. CRUSHED RED PEPPER
2 CLOVES GARLIC, FINELY CHOPPED
1 C. IMPORTED KALAMATA OLIVES, DRAINED AND PITTED
1 C. IMPORTED GREEK GREEN OLIVES, DRAINED AND PITTED
1 C. IMPORTED GAETA OLIVES, DRAINED AND PITTED
DIRECTIONS:
HEAT OIL IN 10 INCH SKILLET OVER MEDIUM HEAT.
COOK PARSLEY, ONION, RED PEPPER, AND GARLIC IN OIL ABOUT 4 MINUTES, STIRRING FREQUENTLY, UNTIL GARLIC JUST BEGINS TO BECOME GOLDEN BROWN.
STIR IN OLIVES.
COVER AND COOK ABOUT 5 MINUTES, STIRRING OCCASIONALLY, UNTIL OLIVES ARE TENDER AND
SKINS BEGIN TO WRINKLE.
YIELD: 20 SERVINGS (6 EACH)
1-1/2 C. PITTED KALAMATA OR RIPE OLIVES
¼ C. CHOPPED WALNUTS
3 TBSP. OLIVE OR VEGETABLE OIL
3 TBSP. CAPERS, DRAINED
1-1/2 TSP. FRESH ROSEMARY
2 CLOVES GARLIC
CHOPPED RED BELL PEPPER, IF DESIRED
ASSORTED CRACKERS.
DIRECTIONS:
PLACE ALL INGREDIENTS EXCEPT BELL PEPPER AND CRACKERS IN FOOD PROCESSOR OR BLENDER.
COVER AND PROCESS USING QUICK ON-OFF MOTIONS UNTIL SLIGHTLY COARSE.
SPOON INTO SERVING DISH.
SPRINKLE WITH BELL PEPPER.
SERVE WITH CRACKERS.
YIELD: 14 SERVINGS (2 TBSP. EACH)
PESTO PEPPERONI ROLL-UPS
½ C. BASIL PESTO
4 PESTO-FLAVORED FLOUR TORTILLAS (8-10 INCHES)
1 PKG. (3-1/4 OZ) SLICED PEPPERONI
2 ROMA TOMATOES, SEEDED AND CHOPPED
¼ C. BELL PEPPER, CHOPPED
¼ C. RIPE OLIVES, DRAINED
½ C. SHREDDED MOZZARELLA CHEESE
DIRECTIONS:
SPREAD 2 TBSP. PESTO EVENLY OVER EACH TORTILLA.
ARRANGE 12 PEPPERONI SLICES ON PESTO.
SPRINKLE WITH TOMATOES, BELL PEPPER, OLIVES, AND CHEESE EVENLY OVER PEPPERONI TO WITHIN ½ INCH OF EDGES OF TORTILLAS.
ROLL UP TORTILLAS TIGHTLY.
CUT EACH ROLL INTO 8 INCH SLICES.
YIELD: 48 APPETIZERS
PRESTO CHICKEN
SMALL FRESH BASIL LEAVES
2 C. CUBED COOKED CHICKEN OR TURKEY
½ C. BASIL BASIL
½ C. MAYONNAISE
¼ C. RED BELL PEPPER STRIPS
CRACKERS AS DESIRED
DIRECTIONS:
LINE 2-CUP BOWL OR MOLD WITH PLASTIC WRAP.
ARRANGE BASIL LEAVES IN BOWL ON PLASTIC WRAP.
PLACE CHICKEN, PRESTO, AND MAYONNAISE IN FOOD PROCESSOR.
COVER AND PROCESS UNTIL SMOOTH.
SPOON PRESTO MIXTURE INTO BOWL, PRESSING FIRMLY.
COVER AND REFRIGERATE AT LEAST 2 HOURS.
TURN BOWL UPSIDE DOWN ON TO SERVING PLATE.
REMOVE BOWL AND PLASTIC WRAP.
GARNISH WITH BELL PEPPER STRIPS.
SERVE WITH CRACKERS.
YIELD: 16 SERVINGS (2 TABLESPOONS EACH)
ROASTED GARLIC MASHED POTATOES WITH TOPPINGS
6 C. HOT WATER
2 C. MILK
½ C. BUTTER
2 PKG. BETTY CROCKER (7.6 OZ.) ROASTED GARLIC MASHED POTATOES
ASSORTED TOPPINGS: SHREDDED CHEESE, SLICED GREEN ONIONS, CRUMBLED BACON, CHOPPED BELL PEPPERS, CHOPPED BROCCOLI, CHOPPED AVOCADO, SLICED RIPE OLIVES, SOUR CREAM
DIRECTIONS:
HEAT WATER, MILK, AND BUTTER IN 4 QT. DUTCH OVEN.
REMOVE FROM HEAT.
STIR IN 4 POUCHES POTATO AND SEASONING JUST UNTIL MOISTENED.
LET STAND UNTIL LIQUID HAS BEEN ABSORBED.
WHIP WITH FORK UNTIL SMOOTH.
SPRAY INSIDE OF 3-1/2 QT. SLOW COOKER WITH COOKING SPRAY.
SPOON MASHED POTATOES INTO SLOW COOKER: KEEP WARM OVER LOW HEAT.
SERVE WITH TOPPINGS.
SPECIAL TOUCH:
SERVE THE MASHED POTATOES IN MARTINI GLASSES
AND LET GUESTS ADD THEIR OWN TOPPINGS.
18 SLICES PUMPERNICKEL COCKTAIL BREAD
1/3 C. CREAM CHEESE, SOFTENED
3 TBSP. CHOPPED RED ONION
2 TBSP. CAPERS, DRAINED
6 OZ. SALMON LOX (18 SLICES)
¼ C. CHOPPED RED BELL PEPPER
CHOPPED FRESH DILL, IF DESIRED
DIRECTIONS:
HEAT OVEN TO 400º.
PLACE BREAD SLICES ON COOKIE SHEET.
BAKE 4-5 MINUTES OR UNTIL CRISP.
TOP WITH ONION, CAPERS, LOX, AND BELL PEPPER.
SPRINKLE WITH DILL WEED.
YIELD: 18 APPETIZERS
2 C. PECAN HALVES
2 MEDIUM GREEN ONIONS, CHOPPED
2 TBSP. BUTTER
1 TBSP. SOY SAUCE
¼ TSP. CAYENNE PEPPER
DIRECTIONS:
HEAT OVEN TO 300º.
MIX ALL INGREDIENTS.
SPREAD PECANS IN SINGLE LAYER ON UNGREASED JELLY-ROLL PAN.
BAKE UNCOVERED 10 MINUTES OR UNTIL PECANS ARE TOASTED.
SERVE WARM, OR COOL COMPLETELY.
STORE IN AIR TIGHT CONTAINER AT ROOM TEMPERATURE UP TO THREE WEEKS.
YIELD: 8 SERVINGS (1/4 CUP EACH)
APPETIZERS
2 (10-OZ.) CANS HUNGRY JACK BISCUITS
5 (3/4 oz.) SLICES COTTO SALAMI, COOKED HAM,
COOKED TURKEY BREAST, SWISS AND OR AMERICAN
CHEESE (EACH CUT INTO QUARTERS)
1/2 C. THINLY SLICED RED ONION, SEPARATED INTO RINGS
DIRECTIONS:
HEAT OVEN TO 400º.
PRESS OR ROLL EACH BISCUIT INTO 4 INCH ROUNDS.
PLACE 2 PIECES OF EACH MEAT AND CHEESE ON EACH 10 BISCUIT ROUNDS.
TOP WITH ONION RINGS.
TOP WITH REMAINING 10 ROLLED OUT BISCUIT ROUNDS.
PRICK TOP OF EACH BISCUIT WITH FORK.
PLACE ON UNGREASED COOKIE SHEET.
BAKE AT 400º FOR 9-14 MINUTES OR UNTIL GOLDEN.
LET STAND ABOUT 5 MINUTES.
CUT IN HALF TO SERVE.
YIELD: 20 APPETIZERS
1 LB. MEDIUM SIZED MUSHROOMS
3 TBSP. BUTTER
2 TBSP. FINELY CHOPPED ONION
1 C. FINELY CHOPPED COOKED CHICKEN LIVERS
SALT AND PEPPER TO TASTE
1 TBSP. DRY SHERRY OR BRANDY
2 TBSP. LEMON JUICE
1/4 C. MELTED BUTTER
DIRECTIONS:
WIPE MUSHROOMS WITH A DAMP TOWEL.
REMOVE STEMS FROM MUSHROOM CAP AND SET ASIDE.
FINELY CHOP MUSHROOM STEMS.
MELT 3 TABLESPOONS BUTTER IN A SKILLET OVER MEDIUM HEAT.
ADD CHOPPED STEMS AND ONIONS.
COOK UNTIL TENDER.
ADD LIVERS, SALT, PEPPER, AND SHERRY.
MIX WELL.
DIP MUSHROOM CAPS IN LEMON JUICE.
ARRANGE HOLLOW SIDE UP IN AN UNGREASED 13X9 INCH PAN.
FILL CAPS WITH CHOPPED MIXTURE.
DRIZZLE WITH 1/4 CUP MELTED BUTTER.
BROIL 4-6 INCHES FROM HEAT 4-5 MINUTES OR UNTIL LIGHTLY BROWNED AND THOROUGHLY HEATED.
SERVE WARM.
YIELD: 35 APPETIZERS
1 C. PREPARED SWEET AND SOUR SAUCE
1-1/2 TBSP. RICE OR WINE VINEGAR
1 TBSP. GRATED FRESH GINGER (OR 1 TSP. DRIED GINGER)
1 TBSP. DARK SESAME OIL
12 OZ. PACKAGE COCKTAIL FRANKS
DIRECTIONS:
COMBINE ALL INGREDIENTS EXCEPT FRANKS.
BRING TO A BOIL OVER MEDIUM HEAT.
COOK UNTIL THICKENED. (ABOUT 5 MINUTES)
ADD FRANKS.
COVER AND COOK UNTIL HEATED THROUGH.
TRANSFER TO A WARMING DISH.
SERVE WITH TOOTH PICKS.
1 CAN CREAM OF CELERY SOUP
12 OZ. CRABMEAT
¼ C. FINELY CHOPPED CELERY
¼ C. SLICED GREEN ONION
1 TBSP. LEMON JUICE.
1 CLOVE GARLIC, MINCED
SALT AND PEPPER
1/8 TSP. GRATED LEMON PEEL
1 FRENCH BREAD BAGUETTE
1/3 C. SHREDDED PARMESAN CHEESE
PAPRIKA
DIRECTIONS:
PREHEAT BROILER.
IN A MEDIUM BOWL, COMBINE FIRST 8 INGREDIENTS.
MIX WELL.
SLICE BAGUETTE DIAGONALLY INTO ½ INCH SLICES.
ARRANGE SLICES ON COOKIE SHEETS.
LIGHTLY TOAST BOTH SIDES.
SPREAD 1 TABLESPOON CRAB MIXTURE ON EACH SLICE.
TOP WITH CHEESE.
SPRINKLE WITH PAPRIKA.
BROIL UNTIL LIGHTLY BROWNED.
1/4 C. THOUSAND ISLAND DRESSING
24 SLICES SNACK RYE OR PUMPERNICKEL BREAD
1/2 LB. THINLY SLICED CORNED BEEF
1-1/2 C. CHOPPED SAUERKRAUT, WELL DRAINED
4 OZ. SWISS CHEESE
DIRECTIONS:
HEAT OVEN TO 4OOº.
SPREAD 1/2 TEASPOON EACH SLICE OF BREAD.
PLACED ON UNGREASED COOKIE SHEET.
TOP WITH SLICE OF CORNED BEEF AND ABOUT 1 TABLESPOON OF SAUERKRAUT.
CUT CHEESE TO FIT BREAD.
PLACE OVER SAUERKRAUT.
BAKE AT 400º FOR 10 MINUTES OR UNTIL CHEESE IS MELTED.
YIELD: 24 APPETIZERS
1(10-OZ.) CAN REFRIGERATED PIZZA CRUST
1 TBSP. MELTED BUTTER
1/2 C. SHREDDED PROVOLONE CHEESE
1 TBSP. GRATED ROMANO CHEESE
1 TSP. DRIED BASIL
1/4 TSP. GARLIC POWDER
1/8 TSP. CAYENNE
DIRECTIONS:
HEAT OVEN TO 425º.
LIGHTLY GREASE LARGE COOKIE SHEET.
REMOVE DOUGH FROM CAN AND UNROLL ONTO GREASED COOKIE SHEET,
FORMING 12X9 INCH RECTANGLE.
BRUSH DOUGH WITH BUTTER.
IN A SMALL BOWL, COMBINE CHEESES AND SEASONINGS.
SPRINKLE EVENLY OVER DOUGH
CUT DOUGH CROSSWISE INTO 12 (1 INCH) STRIPS.
CUT RECTANGLE IN HALF LENGTHWISE, FORMING 24 STRIPS.
DO NOT SEPARATE.
BAKE AT 425º FOE 10-13 MINUTES OR UNTIL GOLDEN BROWN
TO SEPARATE STICKS, RECUT ALONG PERFORATIONS.
SERVE WITH PIZZA SAUCE, IF DESIRED.
YIELD: 24 APPETIZERS
1-1/2 LBS. LEAN GROUND BEEF
¾ C. DRY BREAD CRUMBS
1 EGG, SLIGHTLY BEATEN
¼ C. WATER
3 TBSP. MINCED ONION
1 CLOVE GARLIC, MINCED
SALT AND PEPPER
1 TBSP. VEGETABLE OIL
1 C. CHILI SAUCE
1 C. GRAPE JELLY
DIRECTIONS:
COMBINE FIRST 8 INGREDIENTS,
FORM INTO 60 BITE-SIZED MEATBALLS USING ROUNDED TEASPOON FOR EACH.
PLACE IN SHALLOW BAKING PAN BRUSHED WITH OIL.
BAKE AT 450º FOR 15 MINUTES OR UNTIL COOKED THROUGH.
MEANWHILE, IN SMALL SAUCEPAN, COMBINE CHILI SAUCE AND JELLY.
HEAT UNTIL JELLY IS MELTED.
PLACE WELL-DRAINED MEATBALLS IN SERVING DISH.
POUR JELLY MIXTURE OVER MEATBALLS.
SERVE WARM.
YIELD: 60 APPETIZERS
12 CHICKEN WINGS, TIPS REMOVED
MARINADE:
1/4 C. LIGHT SOY SAUCE
1/4 C. DRY WHITE WINE
2 TBSP. SUGAR
1/2 TSP. FRESHLY GRATED GINGER
1 CLOVE GARLIC, MINCED
DIRECTIONS:
CUT EACH CHICKEN WING IN HALF.
PLACE IN A LARGE RESEALABLE PLASTIC BAG.
ADD ALL MARINADE INGREDIENTS AND SEAL BAG.
TURN BAG TO COAT WINGS.
REFRIGERATE UP TO 24 HOURS.
HEAT OVEN TO 375º.
DRAIN WINGS, RESERVING MARINADE.
PLACE CHICKEN ON A SPRAYED BROILER PAN.
BAKE AT 375º ABOUT 45-60 MINUTES OR UNTIL DONE.
BRUSH OCCASIONALLY WITH RESERVED MARINADE.
DISCARD IN REMAINING MARINADE.
YIELD: 24 APPETIZERS
ZUCCHINI ROUNDS WITH HAM SPREAD
1 (5 OZ.) CAN CHUNK HAM, DRAINED AND FLAKED
2 TBSP. MAYONNAISE
1 TBSP. CHOPPED FRESH PARSLEY
2 TSP. GRATED PARMESAN CHEESE
¼ TSP. DIJON MUSTARD
DASH COARSELY GROUND BLACK PEPPER
DASH ONION POWDER
1 7-8 INCH ZUCCHINI CUT INTO ¼-INCH SLICES
(PARTY BREAD CAN BE USED)
DIRECTIONS:
IN A SMALL BOWL, COMBINE ALL INGREDIENTS EXCEPT
ZUCCHINI (OR BREAD).
SPREAD MIXTURE ONTO ZUCCHINI (OR BREAD).
YIELD: 24-28
6-8 BONELESS CHICKEN BREAST
6-8 SLICES IMPORTED HAM
6-8 SLICES SWISS CHEESE
SEASONINGS (PERSONAL CHOICE)
DIRECTIONS:
POUND CHICKEN BREAST FLAT.
SEASON TO TASTE.
PLACE SLICE OF HAM AND A SLICE OF CHEESE ON EACH BREAST.
ROLL AND SECURE WITH A TOOTHPICKS.
PLACE IN CROCK POT.
DILUTE SOUP WITH SHERRY.
POUR OVER CHICKEN.
COOK ON LOW FOR ABOUT 5-1/2 HOURS.
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All recipes may be doubled or tripled~
2 POUNDS STEW BEEF
1 CUP CHOPPED ONION 1 CUP BEEF BROTH
1 CUP RED WINE OR CIDER VINEGAR
2 BAY LEAVES
3/4 CUP CRUSHED GINGERSNAPS
2 TABLESPOONS CHOPPED FRESH PARSLEY
DIRECTIONS:
IN A CROCK POT, COMBINE BEEF, ONIONS, BROTH, WINE AND BAY LEAVES.
MIX WELL.
COVER AND COOK ON LOW SETTING FOR 8 HOURS.
ABOUT 15 MINUTES BEFORE SERVING, REMOVE BAY LEAVES.
STIR IN GINGERSNAPS AND BROWN SUGAR.
COVER AND COOK ON LOW SETTING FOR AN ADDITIONAL 15 MINUTES OR UNTIL MIXTURE THICKENS.
SERVE OVER EGG NOODLES.
YIELD: 6 SERVINGS
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3 POUNDS COUNTRY-STYLE RIBS
1/2 CUP CHOPPED ONION
1/2 CUP BARBECUE SAUCE
1 TEASPOON GRATED ORANGE AND LIME PEEL
1/2 CUP ORANGE JUICE
1 TABLESPOON LIME JUICE (FRESH)
DIRECTIONS:
SEASON RIBS, IF DESIRED.
PLACE RIBS IN CROCK POT.
IN A MEDIUM BOWL, COMBINE OTHER INGREDIENTS.
COVER AND COOK ON LOW SETTING FOR 8 HOURS.
SPOON SAUCE OVER RIBS.
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