API tools faq
paste
Advertisement
CiceroCalls

Appetizer Recipes

CiceroCalls
Jun 6th, 2019
131
0
Never
Add comment
Not a member of Pastebin yet? Sign Up, it unlocks many cool features!
text 127.54 KB | None | 0 0
raw download clone embed print report
  1. * Exported from MasterCook *
  2.  
  3. Barbecue Pecans
  4.  
  5. Recipe By : Possum Kingdom Lake Cookbook
  6. Serving Size : 25 Preparation Time : 0:00
  7. Categories :
  8. Amount Measure Ingredient -- Preparation Method
  9. -------- ------------ --------------------------------
  10. 2 tablespoons butter
  11. 1/4 cup Worcestershire sauce
  12. 1 tablespoon catsup
  13. 6 dashes Hot sauce
  14. 4 cups Pecans -- halves
  15. salt -- to taste
  16.  
  17. Melt butter in a large saucepan; add Worcestershire sauce, , catsup, and hot sauce.
  18.  
  19. Stir in nuts; spoon into a glass baking dish, spreading evenly. toast at 400 degrees about 20 minutes, stirring frequently.
  20.  
  21. Turn out on absorbent towels, and sprinkle with salt.
  22.  
  23.  
  24.  
  25.  
  26.  
  27.  
  28.  
  29.  
  30.  
  31. - - - - - - - - - - - - - - - - - - -
  32.  
  33.  
  34.  
  35.  
  36. Nutr. Assoc. : 0
  37. * Exported from MasterCook *
  38.  
  39. Brandied Fruit Balls
  40.  
  41. Recipe By : Possum Kingdom Lake Cookbook
  42. Serving Size : 72 Preparation Time : 0:00
  43. Categories :
  44. Amount Measure Ingredient -- Preparation Method
  45. -------- ------------ --------------------------------
  46. 2 1/2 cups vanilla wafer crumbs
  47. 1 can condensed milk, sweetened
  48. 1 package mince meat -- crumbled
  49. 1 cup nuts -- chopped
  50. 1/3 cup Candied cherries -- chopped
  51. 2 tablespoons cocoa
  52. 1/4 teaspoon brandy flavoring
  53. confectioner's sugar -- sprinkle
  54.  
  55. In large bowl, stir together all ingredients except confectioners sugar until well blended.
  56.  
  57. Using about 1 teaspoon mixture, roll in balls; coat with confectioners sugar.
  58.  
  59. Place on wax paper-lined baking sheets; refrigerate 2 hours or until firm.
  60.  
  61. Store in refrigerator.
  62.  
  63.  
  64.  
  65.  
  66.  
  67.  
  68.  
  69.  
  70.  
  71. - - - - - - - - - - - - - - - - - - -
  72.  
  73.  
  74.  
  75.  
  76. Nutr. Assoc. : 0
  77. * Exported from MasterCook *
  78.  
  79. Cajun Chex Party Mix
  80.  
  81. Recipe By : Possum Kingdom Lake Cookbook
  82. Serving Size : 1 Preparation Time : 0:00
  83. Categories :
  84. Amount Measure Ingredient -- Preparation Method
  85. -------- ------------ --------------------------------
  86. 1/4 cup butter
  87. 1 tablespoon parsley flakes
  88. 1 teaspoon celery salt
  89. 1 teaspoon garlic powder
  90. 1/2 teaspoon cayenne pepper
  91. 8 drops red hot pepper sauce
  92. 2 2/3 cups Wheat Chex.
  93. 2 2/3 cups Corn Chex.
  94. 2 2/3 cups Rice Chex.
  95. 1 1/2 cups French-fried onions -- 3 oz.
  96.  
  97. Preheat oven to 250 degrees.
  98.  
  99. In open roasting pan melt butter in oven. Remove.
  100.  
  101. Stir in parsley, celery salt, garlic, cayenne pepper and pepper sauce.
  102. Gradually add cereals, stirring until all pieces are evenly coated.
  103.  
  104. Bake 35 to 40 minutes, stirring every 15 minutes.
  105.  
  106. Add onions; mix well.
  107.  
  108. Spread on absorbent paper to cool.
  109.  
  110. Store in air tight container.
  111.  
  112. MICROWAVE DIRECTIONS: In 4 quart microwave-safe dish melt butter on HIGH 1 minute. Stir in parsley, celery salt, garlic, cayenne pepper and pepper sauce. Gradually add cereals, stirring until all pieces are evenly coated. Cook on High 3 = to 4 minutes, stirring every 1 =. Add onions; mix well. Cook an additional 1 = minutes. Spread on absorbent paper to cool.
  113.  
  114.  
  115.  
  116.  
  117.  
  118.  
  119.  
  120.  
  121.  
  122. - - - - - - - - - - - - - - - - - - -
  123.  
  124.  
  125.  
  126.  
  127. Nutr. Assoc. : 0
  128. * Exported from MasterCook *
  129.  
  130. Champagne Batter
  131.  
  132. Recipe By : The Time Magazine, Nov. 13, 1978
  133. Serving Size : 1 Preparation Time : 0:00
  134. Categories :
  135. Amount Measure Ingredient -- Preparation Method
  136. -------- ------------ --------------------------------
  137. 2 cups chicken pieces -- see notes
  138. 1 1/3 cups all-purpose flour
  139. 1 teaspoon salt
  140. 1/4 teaspoon pepper
  141. 1 tablespoon vegetable oil
  142. 2 egg yolks -- beaten
  143. 3/4 cup champagne
  144.  
  145. In a medium bowl, mix together the flour, salt, pepper, oil and egg yolks. Stir well., Gradually add the champagne,, stirring constantly to keep smooth. Refrigerate batter for 3 to 12 hours. Use this batter to coat the chicken pieces, fish, shrimp, vegetables or fritters and deep fry as you would fritters.
  146.  
  147.  
  148.  
  149.  
  150.  
  151.  
  152.  
  153.  
  154.  
  155. - - - - - - - - - - - - - - - - - - -
  156.  
  157. NOTES : You can use 2 cups of chicken pieces, fish, peppers, potatoes, shrimp, vegetables or fritters for deep frying.
  158.  
  159.  
  160.  
  161.  
  162.  
  163.  
  164.  
  165.  
  166.  
  167. Nutr. Assoc. : 0
  168. * Exported from MasterCook *
  169.  
  170. Candied Cashews
  171.  
  172. Recipe By : Possum Kingdom Lake Cookbook
  173. Serving Size : 1 Preparation Time : 0:00
  174. Categories :
  175. Amount Measure Ingredient -- Preparation Method
  176. -------- ------------ --------------------------------
  177. cashews -- amount you want
  178. 1 cup sugar
  179. 1 cup butter
  180. 1/4 cup lemon juice
  181. cinnamon -- to taste
  182.  
  183. Cut cashews into small pieces.
  184.  
  185. Layer in heavy pan with sugar and dot with butter and sprinkle with cinnamon.
  186.  
  187. Repeat layer.Pour lemon juice over all.
  188.  
  189. Cover and start on low heat after cashews are almost tender remove cover and let cook down until glazed and tender.
  190.  
  191.  
  192.  
  193.  
  194.  
  195.  
  196.  
  197.  
  198.  
  199. - - - - - - - - - - - - - - - - - - -
  200.  
  201.  
  202.  
  203.  
  204. Nutr. Assoc. : 0
  205. * Exported from MasterCook *
  206.  
  207. Devilish Eggs
  208.  
  209. Recipe By :
  210. Serving Size : 8 Preparation Time : 0:00
  211. Categories :
  212. Amount Measure Ingredient -- Preparation Method
  213. -------- ------------ --------------------------------
  214. 6 hard boiled eggs
  215. 2 tablespoons mayonnaise
  216. 2 tablespoons Poupon mustard
  217. 1 tablespoon Louisiana hot sauce
  218. 1 tablespoon pimientos, mashed
  219. 3 tablespoons dill relish
  220. salt, to taste
  221.  
  222. Cut the eggs in half. Remove yolk from white and set white aside. Mash yolks with a fork and add the mayonnaise and the rest of the ingredients. Spoon mixture back into egg whites and serve on a bed of lettuce.
  223.  
  224.  
  225.  
  226.  
  227.  
  228.  
  229.  
  230.  
  231.  
  232. - - - - - - - - - - - - - - - - - - -
  233.  
  234.  
  235.  
  236.  
  237. Nutr. Assoc. : 0
  238. * Exported from MasterCook *
  239.  
  240. Deviled Egg Slices, Pk
  241.  
  242. Recipe By : Possum Kingdom Lake Cookbook
  243. Serving Size : 1 Preparation Time : 0:00
  244. Categories :
  245. Amount Measure Ingredient -- Preparation Method
  246. -------- ------------ --------------------------------
  247. 6 hard cooked eggs
  248. 1/2 teaspoon salt
  249. 1/4 teaspoon dry mustard
  250. 1/2 teaspoon onion juice
  251. 2 tablespoons mayonnaise
  252.  
  253. Slice the hard cooked eggs. Carefully remove yolks and place in a small bowl. Place rings of egg white on buttered round crackers. Mash yolks with a fork. Add and mix in remaining ingredients. Pile yolk mixture into centers of white rings. Garnish with a sprinkle of paprika and a tiny sprig of parsley.] Makes about 30 slices.
  254.  
  255. Busted by Barb at Possum Kingdom Lake Texas
  256.  
  257.  
  258.  
  259.  
  260.  
  261.  
  262.  
  263.  
  264.  
  265.  
  266.  
  267.  
  268. - - - - - - - - - - - - - - - - - - -
  269.  
  270.  
  271.  
  272.  
  273. Nutr. Assoc. : 0
  274. * Exported from MasterCook *
  275.  
  276. Debbie's Spiced Pecans
  277.  
  278. Recipe By : Debbie Sutton
  279. Serving Size : 0 Preparation Time : 0:00
  280. Categories :
  281. Amount Measure Ingredient -- Preparation Method
  282. -------- ------------ --------------------------------
  283. 4 cups pecan halves
  284. 1/4 cup butter -- melted
  285. 1/2 teaspoon tabasco sauce
  286. 1 teaspoon worcestershire sauce
  287. 1 tablespoon garlic salt
  288.  
  289. Preheat oven to 325:F. Mix all ingredients and spread on cookie sheet. Bake 20 - 30 minutes, stirring once or twice. Drain on brown paper bag.
  290.  
  291.  
  292.  
  293.  
  294.  
  295. Start to Finish Time:
  296. "0:45"
  297.  
  298.  
  299.  
  300.  
  301. - - - - - - - - - - - - - - - - - - -
  302.  
  303.  
  304.  
  305.  
  306. Nutr. Assoc. : 0
  307. * Exported from MasterCook *
  308.  
  309. Curried Pecans
  310.  
  311. Recipe By :
  312. Serving Size : 1 Preparation Time : 0:00
  313. Categories :
  314. Amount Measure Ingredient -- Preparation Method
  315. -------- ------------ --------------------------------
  316. 1/4 cup melted butter
  317. 1 teaspoon curry powder
  318. 1 teaspoon salt
  319. 4 cups pecan halves -- or walnuts
  320.  
  321. Combine melted butter, curry powder and salt. Add nuts and toss well. Spread on an ungreased cookie sheet. Bake at 350 degrees for 10 to 12 minutes, stirring occasionally and watching carefully so that they don't burn. Serve hot from the oven, cold, or reheated.
  322.  
  323. Yield: 4 cups
  324.  
  325.  
  326.  
  327.  
  328.  
  329.  
  330.  
  331.  
  332.  
  333. - - - - - - - - - - - - - - - - - - -
  334.  
  335.  
  336.  
  337.  
  338. Nutr. Assoc. : 0
  339. * Exported from MasterCook *
  340.  
  341. Artichoke Ham Bites
  342.  
  343. Recipe By : old magazine clipping
  344. Serving Size : 1 Preparation Time : 0:00
  345. Categories :
  346. Amount Measure Ingredient -- Preparation Method
  347. -------- ------------ --------------------------------
  348. 8 1/2 ounces artichoke hearts -- canned, drained
  349. 1/2 cup Italian salad dressing
  350. 6 ounces ham -- sliced
  351.  
  352. Drain artichoke heats well. cut each in half lengthwise. Marinate in dressing for at least 4 hours or overnight. (Use the oil and vinegar type of Italian dressing, not the red kind.)
  353.  
  354. Cut ham slices into 1 1/2 by 3 inch strips. Wrap 1 stripe around each artichoke heart piece. Spear with wooden toothpicks to secure ham. (to prevent picks from browning, soak them in water for at least an hour before inserting into artichoke biters).
  355.  
  356. Bake in 425 degree oven for 10 minutes. Sprinkle with paprika if you wish. serve hot
  357.  
  358.  
  359.  
  360.  
  361.  
  362.  
  363.  
  364.  
  365.  
  366. - - - - - - - - - - - - - - - - - - -
  367.  
  368.  
  369.  
  370.  
  371. Nutr. Assoc. : 0
  372. * Exported from MasterCook *
  373.  
  374. Curried Meat Balls, Pk
  375.  
  376. Recipe By : Possum Kingdom Lake Cookbook
  377. Serving Size : 1 Preparation Time : 0:00
  378. Categories :
  379. Amount Measure Ingredient -- Preparation Method
  380. -------- ------------ --------------------------------
  381. 1 1/2 teaspoons curry powder
  382. 1 cup dry bread crumbs
  383. few grains pepper
  384. 1 egg -- beaten
  385. 3/4 teaspoon salt
  386. 1 pound minced steak
  387.  
  388. Combine ingredients in order given. Shape into balls, using about 1 Tsp. for each. Cook in lightly greased pan until brown on all sides. Serve hot on cocktail picks. Makes about 6 1/2 dozen.
  389.  
  390. Busted by Barb at Possum Kingdom Lake Texas
  391.  
  392.  
  393.  
  394.  
  395.  
  396.  
  397.  
  398.  
  399.  
  400.  
  401.  
  402.  
  403. - - - - - - - - - - - - - - - - - - -
  404.  
  405.  
  406.  
  407.  
  408. Nutr. Assoc. : 0
  409. * Exported from MasterCook *
  410.  
  411. Cucumber Rye Surprises, Pk
  412.  
  413. Recipe By : Possum Kingdom Lake Cookbook
  414. Serving Size : 1 Preparation Time : 0:00
  415. Categories :
  416. Amount Measure Ingredient -- Preparation Method
  417. -------- ------------ --------------------------------
  418. 1 loaf slice rye bread
  419. 1/4 pound butter -- softened
  420. 2 cucumbers -- sliced 1/8" thick
  421. mayonnaise
  422. pimiento-stuffed olives -- sliced
  423.  
  424. Using a 2" cookie cutter cut rounds from the slices of rye bread. Spread each with butter; top with a slice of cucumber, a dab of mayonnaise and a slice of olive. Yield: 28 appetizers
  425.  
  426. Busted by Barb at Possum Kingdom Lake Texas
  427.  
  428.  
  429.  
  430.  
  431.  
  432.  
  433.  
  434.  
  435.  
  436.  
  437.  
  438. - - - - - - - - - - - - - - - - - - -
  439.  
  440.  
  441.  
  442.  
  443. Nutr. Assoc. : 0
  444. * Exported from MasterCook *
  445.  
  446. Cucumber Rings
  447.  
  448. Recipe By : Army Times Magazine, Nov. 13, 1978
  449. Serving Size : 1 Preparation Time : 0:00
  450. Categories :
  451. Amount Measure Ingredient -- Preparation Method
  452. -------- ------------ --------------------------------
  453. 1 large cucumber
  454. 3 eggs
  455. 3 tablespoons half and half
  456. 1/2 teaspoon salt
  457. 1/2 teaspoon white pepper
  458. 1/2 teaspoon paprika
  459. 2 tablespoons butter or margarine
  460. 1/4 cup cooked ham -- chopped
  461. 1 tablespoon chopped parsley -- fresh
  462.  
  463. Remove the rounded ends from the cucumber and cut into 1/2 inch thick slices. Scoop out some of the cucumber seed area with a rounded teaspoon, leaving the shells and the others side intact. You are making a little hole in each slice. chop scooped part and save.
  464.  
  465. Drain the slices well on paper towels while you lightly beat the eggs together with the chopped cucumber scoopings. Stir in half and half, salt, pepper and paprika. Melt butter in a saucepan and cook the egg mixture gently until set. Stir in the ham and parsley. with a teaspoon, spoon the egg mixture into the holes in the cucumber slices. Arrange on a serving plate.
  466.  
  467. Yield: Serves about 4 for and appetizer.
  468.  
  469.  
  470.  
  471.  
  472.  
  473.  
  474.  
  475.  
  476.  
  477. - - - - - - - - - - - - - - - - - - -
  478.  
  479.  
  480.  
  481.  
  482. Nutr. Assoc. : 0
  483. * Exported from MasterCook *
  484.  
  485. Crunchy Chocolate-Coconut Balls
  486.  
  487. Recipe By :
  488. Serving Size : 1 Preparation Time : 0:00
  489. Categories :
  490. Amount Measure Ingredient -- Preparation Method
  491. -------- ------------ --------------------------------
  492. 4 ounces sweet chocolate squares
  493. 2 tablespoons butter
  494. 1 egg -- slightly beaten
  495. 1/2 cup confectioner's sugar
  496. 2 1/2 cups coconut flakes
  497. 1 1/2 cups whole wheat flakes -- crisp
  498.  
  499. Melt chocolate and butter in sauce pan over low heat. Stirring constantly
  500.  
  501. Remove from heat, beat in egg and sugar. Add 1 1/2 cups of the coconut and the cereal. Shape into 1 inch balls. and roll in remaining coconut. Chill until firm. store in covered container in the refrigerator.
  502.  
  503. Makes about 3. confections.
  504.  
  505.  
  506.  
  507.  
  508.  
  509.  
  510.  
  511.  
  512.  
  513. - - - - - - - - - - - - - - - - - - -
  514.  
  515.  
  516.  
  517.  
  518. Nutr. Assoc. : 0
  519. * Exported from MasterCook *
  520.  
  521. Fruit Kabobs
  522.  
  523. Recipe By : Janis Alling, Possum Kingdom Lake Cookbook
  524. Serving Size : 1 Preparation Time : 0:00
  525. Categories :
  526. Amount Measure Ingredient -- Preparation Method
  527. -------- ------------ --------------------------------
  528. apple
  529. pear
  530. pineapple
  531. grapes
  532. strawberries
  533. lemon juice
  534. dressing
  535. 1 1/2 cups vanilla yogurt
  536. 1 1/2 teaspoons coconut
  537. 1 1/2 teaspoons orange marmalade
  538.  
  539. Toss apples and pears with lemon juice. Alternate apple, pineapple, grape, pear, and strawberry on wooden skewer.
  540.  
  541. Mix dressing ingredients.
  542.  
  543. Busted by Barb at Possum Kingdom Lake Texas
  544.  
  545.  
  546.  
  547.  
  548.  
  549.  
  550.  
  551.  
  552.  
  553.  
  554.  
  555.  
  556. - - - - - - - - - - - - - - - - - - -
  557.  
  558.  
  559.  
  560.  
  561. Nutr. Assoc. : 0
  562. * Exported from MasterCook *
  563.  
  564. Fried Won Tongs or Won Tong Soup
  565.  
  566. Recipe By : Mike Price, Sr.
  567. Serving Size : 1 Preparation Time : 0:00
  568. Categories :
  569. Amount Measure Ingredient -- Preparation Method
  570. -------- ------------ --------------------------------
  571. 1 package won tongs
  572. beef -- sliced paper-thin
  573. pork -- sliced paper-thin
  574. chicken -- sliced paper-thin
  575. assorted raw vegetables -- chopped fine
  576.  
  577. Fry along or make filling from paper thin meat and raw chopped vegetables.
  578.  
  579. You can fold won tongs in half or you can put two together with filling on top of one and place the other on top and seal. Fry in deep fat or drop in won-tong soup mixture.
  580.  
  581.  
  582.  
  583.  
  584.  
  585.  
  586.  
  587.  
  588.  
  589. - - - - - - - - - - - - - - - - - - -
  590.  
  591.  
  592.  
  593.  
  594. Nutr. Assoc. : 0
  595. * Exported from MasterCook *
  596.  
  597. Fried Tortilla Chips
  598.  
  599. Recipe By :
  600. Serving Size : 4 Preparation Time : 0:00
  601. Categories :
  602. Amount Measure Ingredient -- Preparation Method
  603. -------- ------------ --------------------------------
  604. 8 corn tortillas
  605. salad oil
  606.  
  607. Arrange 8 corn tortillas in a stack and cut into 6 equal wedges. Pour about 1/2 inch salad oil in a deep 2 or 3-quart pan and set on medium-high to high heat. When oil is hot enough to make a piece of tortilla sizzle, add tortilla pieces, a handful at a time, and stir to separate. Cook until crisp (1 to 1-1/2 minutes); lift from oil with slotted spoon and drain on paper towels.
  608.  
  609.  
  610.  
  611.  
  612.  
  613.  
  614.  
  615.  
  616.  
  617. - - - - - - - - - - - - - - - - - - -
  618.  
  619.  
  620.  
  621.  
  622. Nutr. Assoc. : 0
  623. * Exported from MasterCook *
  624.  
  625. Five-Spice Appetizer Meatballs
  626.  
  627. Recipe By : Meredith Corporation 1998
  628. Serving Size : 4 Preparation Time : 0:00
  629. Categories :
  630. Amount Measure Ingredient -- Preparation Method
  631. -------- ------------ --------------------------------
  632. 1 egg white -- slightly beaten
  633. 3/4 cup soft bread crumbs
  634. 1/4 teaspoon five-spice powder
  635. 1 pound lean ground beef
  636. 1 1/2 cups orange juice
  637. 3 tablespoons honey
  638. 4 teaspoons cornstarch
  639. 1/4 teaspoon ground ginger
  640. 1 medium red sweet pepper -- cut in 1" pieces
  641.  
  642. In a large bowl combine egg white, bread crumbs, five-sp[ice powder, and 1/2 teaspoon salt. Add beef; mix well. Shape into fourty-eight 1-inch meatballs. lace in a 15x10x1-inch baking pan. Bake in a 350 degree oven for 15 to 20 minutes or until no pink remains in center of meatballs. Drain.
  643.  
  644. Meanwhile, in a large saucepan stir together orange juice, honey, cornstarch, soy sauce and ginger. Cook and stir until thickened and bubbly. Cook and stir for 2 minutes more. Add sweet pepper and meatballs to saucepan; cook and stir until heated through. Keep warm in a fondue pot or chafing dish. Serve with toothpicks.
  645.  
  646. Makes 48 appetizer-size meatballs.
  647.  
  648. Source: Special Advertising Section for Florida Citrus.
  649.  
  650.  
  651.  
  652.  
  653.  
  654.  
  655.  
  656.  
  657.  
  658. - - - - - - - - - - - - - - - - - - -
  659.  
  660. NOTES : Turn these miniature meatballs into a main dish by spooning several meatballs and sauce over hot cooked rice or noodles.
  661.  
  662.  
  663.  
  664.  
  665.  
  666.  
  667.  
  668.  
  669.  
  670. Nutr. Assoc. : 0
  671. * Exported from MasterCook *
  672.  
  673. Festive Snack Mix, Pk
  674.  
  675. Recipe By : Possum Kingdom Lake Cookbook
  676. Serving Size : 1 Preparation Time : 0:00
  677. Categories :
  678. Amount Measure Ingredient -- Preparation Method
  679. -------- ------------ --------------------------------
  680. 4 cups popped corn
  681. 2 cups bite-size pretzels
  682. 1 1/2 cups holidays peanut chocolate
  683. 1 cup raisins
  684. 2 cups bite-size crispy corn cereal squares
  685.  
  686. Combine all ingredients. Store in tightly covered container Makes about 10 cups.
  687.  
  688. Busted by Barb at Possum Kingdom Lake Texas
  689.  
  690.  
  691.  
  692.  
  693.  
  694.  
  695.  
  696.  
  697.  
  698.  
  699.  
  700.  
  701. - - - - - - - - - - - - - - - - - - -
  702.  
  703.  
  704.  
  705.  
  706. Nutr. Assoc. : 0
  707. * Exported from MasterCook *
  708.  
  709. Ella's Divine Date Rum Balls
  710.  
  711. Recipe By : Ella Bailey
  712. Serving Size : 1 Preparation Time : 0:00
  713. Categories :
  714. Amount Measure Ingredient -- Preparation Method
  715. -------- ------------ --------------------------------
  716. 1 cup butter
  717. 1 cup sugar
  718. 1/4 teaspoon salt
  719. 8 ounces dates -- pitted and chopped
  720. 1 1/2 cups chopped pecans
  721. 2 cups rice krispies.
  722. 1 1/2 tablespoons rum
  723. confectioner's sugar -- optional
  724.  
  725. Melt butter in a pan. Add sugar, salt and dates. Cook stirring until smooth and thick. Remove from heat and stir in nuts, rice krispies and rum. Stir well. Let cool and form into balls. Roll in confectioners' sugar if you like. Keep in a covered container.
  726.  
  727. Makes about 3 dozen balls.
  728.  
  729. Note: If you do not want to use rum replace it with vanilla extract.
  730.  
  731.  
  732.  
  733.  
  734.  
  735.  
  736.  
  737.  
  738.  
  739. - - - - - - - - - - - - - - - - - - -
  740.  
  741.  
  742.  
  743.  
  744. Nutr. Assoc. : 0
  745. * Exported from MasterCook *
  746.  
  747. Dolmas
  748.  
  749. Recipe By : Connie Halliday
  750. Serving Size : 35 Preparation Time : 0:00
  751. Categories :
  752. Amount Measure Ingredient -- Preparation Method
  753. -------- ------------ --------------------------------
  754. 1 pound ground lamb
  755. 2 cups onion -- minced in processor
  756. 1/3 cup olive oil
  757. 1/2 cup long grain rice -- uncooked
  758. 2 tablespoons fresh parsley -- finely chopped
  759. 2 tablespoons fresh dill -- chopped
  760. 2 tablespoons fresh mint -- finely chopped
  761. 1/4 cup pine nuts -- roasted
  762. 1 teaspoon salt
  763. 1/4 teaspoon pepper
  764. 4 cups low sodium chicken broth
  765. 8 ounces grape leaves
  766. 1 lemon
  767.  
  768. In food processor fitted with metal blade, chop onion then herbs. Saute onion in olive oil until translucent. Put in large bowl with remaining ingredients (except grape leaves and chicken broth) and mix thoroughly. Drain grape leaves and drop into boiling water for 2 - 4 minutes. Remove from water, separate and dry. Put 1 T. meat mixture on each leaf and roll. Put any leftover leaves on bottom of skillet. Place dolmas in 2 layers in pan. Squeeze lemon over. Cover with layer of leaves (if you have enough). Cover with chicken stock. Weigh down with heatproof plate and cover. Simmer about 1-1/2 hours. Best served at room temp.
  769.  
  770.  
  771.  
  772.  
  773.  
  774.  
  775.  
  776.  
  777.  
  778. - - - - - - - - - - - - - - - - - - -
  779.  
  780. Serving Ideas: Serve with Minted Yogurt Sauce - See recipe
  781.  
  782. NOTES : If storing overnight in refrigerator, soak several paper towels in cooking liquid and wrap around cooked dolmas and seal tightly in ziplock plastic bag. Can be made several day ahead. Reheat a few at a time in microwave before serving for best flavor.
  783.  
  784.  
  785.  
  786.  
  787.  
  788.  
  789.  
  790.  
  791.  
  792.  
  793.  
  794. Nutr. Assoc. : 0
  795. * Exported from MasterCook *
  796.  
  797. Dip For Sausage Balls
  798.  
  799. Recipe By : Possum Kingdom Lake Cookbook
  800. Serving Size : 1 Preparation Time : 0:00
  801. Categories :
  802. Amount Measure Ingredient -- Preparation Method
  803. -------- ------------ --------------------------------
  804. 3/4 cup chili sauce
  805. 1 tablespoon horseradish -- (1 to 2)
  806. 2 tablespoons worcestershire sauce
  807. 2 tablespoons red wine -- (2 to 4)
  808. 1 dash tabasco
  809.  
  810. Mix all ingredients well.
  811.  
  812. Busted by Barb
  813.  
  814.  
  815.  
  816.  
  817.  
  818.  
  819.  
  820.  
  821.  
  822.  
  823. - - - - - - - - - - - - - - - - - - -
  824.  
  825.  
  826.  
  827.  
  828. Nutr. Assoc. : 0
  829. * Exported from MasterCook *
  830.  
  831. Crispy Pecan Logs, Pk
  832.  
  833. Recipe By : Ann Maxwell, Possum Kingdom Lake Cookbook
  834. Serving Size : 1 Preparation Time : 0:00
  835. Categories :
  836. Amount Measure Ingredient -- Preparation Method
  837. -------- ------------ --------------------------------
  838. 2 cups flour
  839. 2 tablespoons vanilla
  840. 1/2 teaspoon salt
  841. 1/4 cup water
  842. 1/2 cup dry milk
  843. 1 cup pecans
  844. 1/3 cup xxx sugar
  845. 1 cup xxxx sugar
  846. 1/2 cup oleo
  847. 1/2 cup shortening
  848.  
  849. Sift flour, slat, dry milk and 1/3 cup XXXX sugar. Add shortening, oleo, vanilla and water, beat well. Stir in nuts. Shape dough into log about 1/2" long logs. Place on ungreased baking sheet. Bake. While warm roll logs in powdered sugar.
  850.  
  851. Busted by Barb at Possum Kingdom Lake Texas
  852.  
  853.  
  854.  
  855.  
  856.  
  857.  
  858.  
  859.  
  860.  
  861.  
  862.  
  863.  
  864. - - - - - - - - - - - - - - - - - - -
  865.  
  866.  
  867.  
  868.  
  869. Nutr. Assoc. : 0
  870. * Exported from MasterCook *
  871.  
  872. Cranberry Coconut Fruit Balls
  873.  
  874. Recipe By : The Army Times Magazine/ Oct. 23, 1978
  875. Serving Size : 1 Preparation Time : 0:00
  876. Categories :
  877. Amount Measure Ingredient -- Preparation Method
  878. -------- ------------ --------------------------------
  879. 12 ounces dried apricots
  880. 1 1/2 cups pecans
  881. 2 cups fresh cranberries -- rinsed and drained
  882. grated orange peel -- from 1 orange
  883. 1/4 cup butter
  884. 1 pound confectioner's sugar
  885. 13 1/2 ounces graham cracker crumbs
  886. 7 ounces coconut flakes
  887. red food coloring
  888. green food coloring
  889.  
  890. Coarsely grind apricots with pecans and cranberries. Stir in orange rind, butter, sugar and crumbs.
  891. wrap and chill for 2 hours.
  892.  
  893. shape mixture into 3/4 inch balls. Roll balls in coconut. Tint coconut red and green by using a =few drops of food coloring and rubbing each color into coconut.
  894.  
  895. Store in refrigerator until ready to serve.
  896.  
  897. Yield: makes 100 = 3/4 inch balls.
  898.  
  899.  
  900.  
  901.  
  902.  
  903.  
  904.  
  905.  
  906.  
  907. - - - - - - - - - - - - - - - - - - -
  908.  
  909.  
  910.  
  911.  
  912. Nutr. Assoc. : 0
  913. * Exported from MasterCook *
  914.  
  915. Crab-Papaya Appetizer, Pk
  916.  
  917. Recipe By : Possum Kingdom Lake Cookbook
  918. Serving Size : 4 Preparation Time : 0:00
  919. Categories :
  920. Amount Measure Ingredient -- Preparation Method
  921. -------- ------------ --------------------------------
  922. 1 large papaya
  923. 6 1/2 ounces crabmeat -- drained
  924. 1/2 cup mayonnaise
  925. 2 tablespoons fresh lime juice
  926. 1 tablespoon sugar
  927. 1 teaspoon curry powder -- or to taste
  928.  
  929. Cut the papaya in quarters, lengthwise. Remove seeds. Hold a papaya quarter in left hand ... and using a sharp-edged teaspoon scoop up sections of papaya and turn over ... leaving sections in shell. Place pieces of crabmeat between sections. Repeat with remaining quarters. Combine remaining ingredients. Spoon over papaya and crabmeat.
  930.  
  931. Busted by Barb at Possum Kingdom Lake Texas
  932.  
  933.  
  934.  
  935.  
  936.  
  937.  
  938.  
  939.  
  940.  
  941.  
  942.  
  943.  
  944. - - - - - - - - - - - - - - - - - - -
  945.  
  946.  
  947.  
  948.  
  949. Nutr. Assoc. : 0
  950. * Exported from MasterCook *
  951.  
  952. Crab And Avocado Cocktail
  953.  
  954. Recipe By :
  955. Serving Size : 6 Preparation Time : 0:00
  956. Categories :
  957. Amount Measure Ingredient -- Preparation Method
  958. -------- ------------ --------------------------------
  959. 1 cup crab meat -- cooked
  960. 2 jalapeno chiles -- *
  961. 1/4 cup lime juice
  962. 2 tablespoons onion -- chopped
  963. 1 clove garlic -- finely chopped
  964. pepper -- dash of
  965. lemon or lime wedges
  966. 2 avocados -- peeled & chopped
  967. 1/4 cup tomato; chopped -- 1 small
  968. 2 tablespoons olive or vegetable oil
  969. 2 tablespoons cilantro; fresh -- snipped
  970. 3/4 teaspoon salt
  971. 1 1/2 cups lettuce -- finely chopped
  972.  
  973. * Jalapeno Chiles should be seeded and finely chopped. Mix all ingredients except lettuce and lime wedges. Place 1/4 cup of lettuce on each of 6 serving dishes. Divide the crabmeat mixture among the dishes. Garnish with lime wedges.
  974.  
  975.  
  976.  
  977.  
  978.  
  979.  
  980.  
  981.  
  982.  
  983. - - - - - - - - - - - - - - - - - - -
  984.  
  985.  
  986.  
  987.  
  988. Nutr. Assoc. : 0
  989. * Exported from MasterCook *
  990.  
  991. Corn 'n Bacon Sticks, Pk
  992.  
  993. Recipe By : Possum Kingdom Lake Cookbook
  994. Serving Size : 1 Preparation Time : 0:00
  995. Categories :
  996. Amount Measure Ingredient -- Preparation Method
  997. -------- ------------ --------------------------------
  998. 2 1/2 cups Bisquick baking mix
  999. 1/2 pound bacon -- crisply fried and
  1000. -- crumbled
  1001. 8 ounces cream-style corn -- canned
  1002. 1/4 cup margarine or butter -- melted
  1003. 1/4 teaspoon garlic salt
  1004.  
  1005. Heat oven to 450 degrees. Mix baking mix, bacon and corn until soft dough forms; beat vigorously 30 seconds. Turn onto cloth-covered board well dusted with baking mix. Knead 5 times. Roll into rectangle, 12x6 inches. Cut dough lengthwise into halves with knife dipped in baking mix. Cut each half into sixteen 3/4" strips. Place in ungreased jelly roll pan. Mix margarine and garlic salt; brush strips with half of the mixture. Bake until golden brown, about 12 minutes. Brush strips with remaining margarine mixture. Serve hot. Makes 32 appetizers.
  1006.  
  1007. Busted by Barb at Possum Kingdom Lake Texas
  1008.  
  1009.  
  1010.  
  1011.  
  1012.  
  1013.  
  1014.  
  1015.  
  1016.  
  1017.  
  1018.  
  1019.  
  1020. - - - - - - - - - - - - - - - - - - -
  1021.  
  1022.  
  1023.  
  1024.  
  1025. Nutr. Assoc. : 0
  1026. * Exported from MasterCook *
  1027.  
  1028. Copenhagens
  1029.  
  1030. Recipe By : The Army Times Magazine/Nov. 13, 1978
  1031. Serving Size : 1 Preparation Time : 0:00
  1032. Categories :
  1033. Amount Measure Ingredient -- Preparation Method
  1034. -------- ------------ --------------------------------
  1035. 4 ounces waterchestnuts -- canned, drained
  1036. 48 tiny shrimp
  1037. 1/4 cup mayonnaise
  1038. 1 tablespoon chopped parsley
  1039. 1/2 teaspoon lemon juice
  1040.  
  1041. With a sharp knife, cut each waterchestnut into 3 rounds. Drain shrimp. Combine mayonnaise, parsley and lemon juice. Put a dab of mayonnaise mixture on each chestnut round, secure a shrimp to the top with a toothpick.
  1042.  
  1043. Yield: Serves 16
  1044.  
  1045.  
  1046.  
  1047.  
  1048.  
  1049.  
  1050.  
  1051.  
  1052.  
  1053. - - - - - - - - - - - - - - - - - - -
  1054.  
  1055.  
  1056.  
  1057.  
  1058. Nutr. Assoc. : 0
  1059. * Exported from MasterCook *
  1060.  
  1061. Cocktail Beer Ball
  1062.  
  1063. Recipe By :
  1064. Serving Size : 0 Preparation Time : 0:00
  1065. Categories :
  1066. Amount Measure Ingredient -- Preparation Method
  1067. -------- ------------ --------------------------------
  1068. 2 pounds ground chuck
  1069. 1 cup catsup
  1070. 1 cup beer
  1071. 4 tablespoons worcestershire sauce
  1072. 4 tablespoons vinegar
  1073. 3 tablespoons sugar
  1074.  
  1075. Form meat into balls the size of small walnuts. Brown well; pour off all grease and drain. Combine all other ingredients to make sauce and bring to a boil. Add meat balls to sauce, reduce heat and simmer two hours. Serve hot in chafing dish or serve as a main dish over rice.
  1076.  
  1077.  
  1078.  
  1079.  
  1080.  
  1081.  
  1082.  
  1083.  
  1084.  
  1085. - - - - - - - - - - - - - - - - - - -
  1086.  
  1087.  
  1088.  
  1089.  
  1090. Nutr. Assoc. : 0
  1091. * Exported from MasterCook *
  1092.  
  1093. Chocolate Covered Peanuts, Pk
  1094.  
  1095. Recipe By : Janis Alling, Possum Kingdom Lake Cookbook
  1096. Serving Size : 1 Preparation Time : 0:00
  1097. Categories :
  1098. Amount Measure Ingredient -- Preparation Method
  1099. -------- ------------ --------------------------------
  1100. 12 ounces chocolate chips
  1101. 12 ounces peanut butter chips
  1102. 2 tablespoons oil
  1103. 2 cups peanuts
  1104.  
  1105. Heat chocolate and peanut butter chips in oil. Pour over peanuts. Put in baking cups. Refrigerate to set.
  1106.  
  1107. Busted by Barb at Possum Kingdom Lake Texas
  1108.  
  1109.  
  1110.  
  1111.  
  1112.  
  1113.  
  1114.  
  1115.  
  1116.  
  1117.  
  1118.  
  1119.  
  1120. - - - - - - - - - - - - - - - - - - -
  1121.  
  1122.  
  1123.  
  1124.  
  1125. Nutr. Assoc. : 0
  1126. * Exported from MasterCook *
  1127.  
  1128. Chili-Cheese Jubilee
  1129.  
  1130. Recipe By :
  1131. Serving Size : 6 Preparation Time : 0:00
  1132. Categories :
  1133. Amount Measure Ingredient -- Preparation Method
  1134. -------- ------------ --------------------------------
  1135. 1 onion,medium -- chopped
  1136. 2 tablespoons butter
  1137. 1 can tomato sauce(8oz)
  1138. 1 package chili seasoning mix
  1139. 1/2 cup water
  1140. 2 eggs
  1141. 1 cup light cream
  1142. 1 package corn chips(6oz)
  1143. 8 ounces monterey jack cheese -- cubed
  1144. 1 cup dairy sour cream
  1145. 1/2 cup cheddar cheese -- grated
  1146.  
  1147. 1. Saute onion in butter.
  1148. 2. Add tomato sauce, chili seasoning mix and water; simmer, uncovered, 5 minutes.
  1149. 3. Mean while, beat eggs slightly; add cream, mixing well.
  1150. 4. Remove tomato-chili mixture from heat; add egg-cream mixture slowly, stirring constantly.
  1151. 5. Place half the package of corn chips in the bottom of a 1 1/2-quart casserole; add half the Monterey Jack cheese and cover with half the sauce.
  1152. 6. Repeat layers once.
  1153. 7. Top with sour cream; sprinkle with grated Cheddar cheese.
  1154. 8. Bake, uncovered, in preheated 325:F. oven 25 to 30 minutes.
  1155.  
  1156.  
  1157.  
  1158.  
  1159.  
  1160.  
  1161.  
  1162.  
  1163.  
  1164. - - - - - - - - - - - - - - - - - - -
  1165.  
  1166.  
  1167.  
  1168.  
  1169. Nutr. Assoc. : 0
  1170. * Exported from MasterCook *
  1171.  
  1172. Chicken Salad Balls
  1173.  
  1174. Recipe By :
  1175. Serving Size : 1 Preparation Time : 0:00
  1176. Categories :
  1177. Amount Measure Ingredient -- Preparation Method
  1178. -------- ------------ --------------------------------
  1179. 1 cup chopped chicken
  1180. 1 tablespoon chopped onion
  1181. 2 tablespoons pimentos -- chopped
  1182. 1/2 cup mayonnaise
  1183. 1 cup chopped pecans
  1184.  
  1185. Stir all together and mix well. Chill 4 hours. Shape into 1 inch ball.
  1186.  
  1187.  
  1188.  
  1189.  
  1190.  
  1191.  
  1192.  
  1193.  
  1194.  
  1195. - - - - - - - - - - - - - - - - - - -
  1196.  
  1197.  
  1198.  
  1199.  
  1200. Nutr. Assoc. : 0
  1201. * Exported from MasterCook *
  1202.  
  1203. Chicken Puffs
  1204.  
  1205. Recipe By :
  1206. Serving Size : 1 Preparation Time : 0:00
  1207. Categories :
  1208. Amount Measure Ingredient -- Preparation Method
  1209. -------- ------------ --------------------------------
  1210. 4 tablespoons butter
  1211. 1/2 cup water -- boiling
  1212. 1/2 cup flour
  1213. 2 eggs
  1214. 1/2 cup cheese -- shredded
  1215. 2 cups chicken -- cooked
  1216. 2 tablespoons olives
  1217. 2 tablespoons wine
  1218. 1/4 cup mayonnaise
  1219.  
  1220. Melt butter in boiling water. Add flour; stir vigorously. Cook and stir until mixture forms a ball that doesn't separate. Remove from heat and cool slightly. Preheat oven to 400. Add egg; beat vigorously until smooth. Stir in cheese. Drop dough onto greased baking sheet, using 1 level teaspoon dough for each puff. Bake for 20 minutes. Remove from oven; cool and split. Finely chop cooked chicken, pimiento, and olives. Combine with remaining ingredients. Fill each puff with 2 teaspoons.
  1221.  
  1222.  
  1223.  
  1224.  
  1225.  
  1226.  
  1227.  
  1228.  
  1229.  
  1230. - - - - - - - - - - - - - - - - - - -
  1231.  
  1232.  
  1233.  
  1234.  
  1235. Nutr. Assoc. : 0
  1236. * Exported from MasterCook *
  1237.  
  1238. Chicken Almond Dainties
  1239.  
  1240. Recipe By : Possum Kingdom Lake Cookbook
  1241. Serving Size : 25 Preparation Time : 0:00
  1242. Categories :
  1243. Amount Measure Ingredient -- Preparation Method
  1244. -------- ------------ --------------------------------
  1245. bread
  1246. butter -- softened
  1247. 1/2 cup roasted blanched almonds -- slivered
  1248. 1/2 cup chopped celery
  1249. 1 cup cooked diced chicken
  1250. 1 tablespoon pimiento -- optional
  1251. 2 teaspoons lemon juice
  1252. salt -- to taste
  1253. 1 dash paprika
  1254.  
  1255. Cut bread in fingers, squares or crescents. Lightly spread with butter. Combine remaining ingredients. Spread mixture on bread pieces.
  1256.  
  1257. Busted by Barb
  1258.  
  1259.  
  1260.  
  1261.  
  1262.  
  1263.  
  1264.  
  1265.  
  1266.  
  1267.  
  1268. - - - - - - - - - - - - - - - - - - -
  1269.  
  1270.  
  1271.  
  1272.  
  1273. Nutr. Assoc. : 0
  1274. * Exported from MasterCook *
  1275.  
  1276. Cheese-Olive Balls
  1277.  
  1278. Recipe By :
  1279. Serving Size : 1 Preparation Time : 0:00
  1280. Categories :
  1281. Amount Measure Ingredient -- Preparation Method
  1282. -------- ------------ --------------------------------
  1283. 1/4 teaspoon hot pepper sauce
  1284. 1 teaspoon paprika
  1285. 1/2 teaspoon salt
  1286. 2 cups sharp cheddar cheese -- grated
  1287. 1/2 cup butter
  1288. 1 cup flour -- sifted
  1289. olives
  1290.  
  1291. Mix ingredientsexcept olives like a pie crust. Wrap each olive with mixture. spread the little balls on a pan and freeze. Bake at 425 degrees for 12 minutes. Can be keep frozen in a bag. Serve hot.
  1292.  
  1293.  
  1294.  
  1295.  
  1296.  
  1297.  
  1298.  
  1299.  
  1300.  
  1301. - - - - - - - - - - - - - - - - - - -
  1302.  
  1303.  
  1304.  
  1305.  
  1306. Nutr. Assoc. : 0
  1307. * Exported from MasterCook *
  1308.  
  1309. Cheese Straws
  1310.  
  1311. Recipe By :
  1312. Serving Size : 72 Preparation Time : 0:00
  1313. Categories :
  1314. Amount Measure Ingredient -- Preparation Method
  1315. -------- ------------ --------------------------------
  1316. 1 cup flour
  1317. 1/2 teaspoon salt
  1318. 1/2 teaspoon ginger -- powdered
  1319. 1/3 cup butter
  1320. 4 ounces sharp cheddar cheese
  1321. 1/4 cup sesame seed -- toasted
  1322. 1/2 teaspoon worcestershire
  1323. 2 1/2 tablespoons cold water
  1324.  
  1325. Place flour, ginger and salt in food processor. Cut butter into small cubes and add to processor, blend until pastry resembles coarse meal. Add finely shredded cheese and sesame seeds and process until just blended. Add Worcestershire to water, sprinkle over flour mixture, and process until dough is moistened holds together when pinched with fingers. Gather dough into a ball on lightly floured board, and roll out to 1/8" thick. Cut into strips 3" long and 1 1/2" wide. Freeze unbaked on baking sheets. Do not thaw before baking. Bake on ungreased sheet at 400-degrees until lightly browned and crisp. Makes 72 appetizers.
  1326.  
  1327.  
  1328.  
  1329.  
  1330.  
  1331.  
  1332.  
  1333.  
  1334.  
  1335. - - - - - - - - - - - - - - - - - - -
  1336.  
  1337.  
  1338.  
  1339.  
  1340. Nutr. Assoc. : 0
  1341. * Exported from MasterCook *
  1342.  
  1343. Cheese Chili Bites
  1344.  
  1345. Recipe By :
  1346. Serving Size : 20 Preparation Time : 0:00
  1347. Categories :
  1348. Amount Measure Ingredient -- Preparation Method
  1349. -------- ------------ --------------------------------
  1350. 1 cup all-purpose flour
  1351. 1/4 teaspoon salt
  1352. 1/2 teaspoon dry mustard
  1353. 1/2 teaspoon hot chili powder
  1354. 1 lg pinch cayenne pepper
  1355. 1/4 cup butter or margarine
  1356. 1/2 cup cheddar cheese -- finely grate
  1357. 1 egg -- beaten
  1358. 1 tablespoon water -- cold
  1359. 1 tablespoon sesame seeds
  1360. 1 tablespoon poppy seeds
  1361.  
  1362. Preheat oven to 400:. Sift flour, salt and spices into a bowl. Cut in butter finely until mixture resembles breadcrumbs. Add grated cheese and mix well. Mix egg with cold water. Add 2 tablespoons of egg mixture to cheese mixture and mix to form a fairly stiff dough. Knead gently on a lightly floured surface. Roll out dough to a 12x6" rectangle. Trim edges. Cut in half lengthwise and transfer to a baking sheet. Brush each half with remaining egg mixture. Sprinkle 1 half with sesame seeds and the other half with poppy seeds. Cut each half in 10 triangles and separate slightly to prevent sticking. Bake in preheated oven 10-12 minutes or until light golden and cooked through. Cool on a wire rack. Store in an airtight container up to 2 weeks.
  1363.  
  1364.  
  1365.  
  1366.  
  1367.  
  1368.  
  1369.  
  1370.  
  1371.  
  1372. - - - - - - - - - - - - - - - - - - -
  1373.  
  1374.  
  1375.  
  1376.  
  1377. Nutr. Assoc. : 0
  1378. * Exported from MasterCook *
  1379.  
  1380. Pork Meatball With Sweet-Sour Sauce, Pk
  1381.  
  1382. Recipe By : Possum Kingdom Lake Cookbook
  1383. Serving Size : 1 Preparation Time : 0:00
  1384. Categories :
  1385. Amount Measure Ingredient -- Preparation Method
  1386. -------- ------------ --------------------------------
  1387. 1 pound ground pork
  1388. 1/2 cup Bisquick baking mix
  1389. 1 egg
  1390. 1/2 teaspoon garlic powder
  1391. 1/4 teaspoon garlic salt
  1392. sweet-sour sauce -- see recipe
  1393.  
  1394. Heat oven to 400 degrees. Mix all ingredients except sweet-sour sauce until well mixed. Shape into about sixty 1" balls (for ease in shaping meatballs, wet hands slightly). Bake in ungreased jelly roll pan until brown, 15 to 20 minutes. Prepare sweet-sour sauce; serve with meatballs Makes about 60 appetizers. DO-AHEAD NOTE: Cool and freeze meatballs. To serve, prepare sweet and sour sauce; stir in frozen meatballs. Cover and cook over medium heat, stirring occasionally, until meatballs are hot, about 20 minutes.
  1395.  
  1396. Busted by Barb at Possum Kingdom Lake Texas
  1397.  
  1398.  
  1399.  
  1400.  
  1401.  
  1402.  
  1403.  
  1404.  
  1405.  
  1406.  
  1407. - - - - - - - - - - - - - - - - - - -
  1408.  
  1409.  
  1410.  
  1411.  
  1412. Nutr. Assoc. : 0
  1413. * Exported from MasterCook *
  1414.  
  1415. Orange Coconut Balls
  1416.  
  1417. Recipe By :
  1418. Serving Size : 1 Preparation Time : 0:00
  1419. Categories :
  1420. Amount Measure Ingredient -- Preparation Method
  1421. -------- ------------ --------------------------------
  1422. 6 tablespoons frozen orange juice concentrate -- thawed
  1423. 2 tablespoons butter
  1424. 2 tablespoons water
  1425. 1 cup confectioner's sugar
  1426. 2 2/3 cups coconut flakes
  1427. 2 cups graham cracker crumbs
  1428. 1/2 cup chopped pecans
  1429.  
  1430. Blend orange juice, butter and water into sugar in a bowl. Stir in 1 1/2 cups of the coconut, the crumbs and nuts. Shape into 1 inch balls and roll in remaining coconut. Chill for several hours.
  1431.  
  1432. Makes about 3 dozen confections.
  1433.  
  1434.  
  1435.  
  1436.  
  1437.  
  1438.  
  1439.  
  1440.  
  1441.  
  1442. - - - - - - - - - - - - - - - - - - -
  1443.  
  1444.  
  1445.  
  1446.  
  1447. Nutr. Assoc. : 0
  1448. * Exported from MasterCook *
  1449.  
  1450. Mushroom Individuals
  1451.  
  1452. Recipe By : Possum Kingdom Lake Cookbook
  1453. Serving Size : 1 Preparation Time : 0:00
  1454. Categories :
  1455. Amount Measure Ingredient -- Preparation Method
  1456. -------- ------------ --------------------------------
  1457. 1 pound button mushrooms
  1458. 1 tablespoon butter
  1459. 1 garlic clove -- crushed
  1460. 1 teaspoon dill weed
  1461. 1/2 teaspoon salt
  1462. 1/4 teaspoon pepper
  1463. 1 tablespoon lemon juice
  1464. 1 tablespoon sherry
  1465. 1 cup sour cream
  1466.  
  1467. Wash and dry mushrooms. Melt butter and add the crushed garlic. Add the mushrooms to the butter, at the same time adding dill weed, salt, pepper, lemon juice and sherry. Cook for 20 minutes or until mushrooms are cooked through. Pour small amount of mushroom liquid into sour cream and blend. Then pour sour cream over mushrooms and mix to thoroughly coat mushrooms. Refrigerate 8 hours or overnight to permit marinating process. When ready to serve, place in chafing dish and heat. Stick toothpick, plain or decorated into each mushroom for individual appetizer serving.
  1468.  
  1469. Busted by Barb at Possum Kingdom Lake Texas
  1470.  
  1471.  
  1472.  
  1473.  
  1474.  
  1475.  
  1476.  
  1477.  
  1478.  
  1479.  
  1480.  
  1481.  
  1482. - - - - - - - - - - - - - - - - - - -
  1483.  
  1484.  
  1485.  
  1486.  
  1487. Nutr. Assoc. : 0
  1488. * Exported from MasterCook *
  1489.  
  1490. Mexican-Meatball Tidbits
  1491.  
  1492. Recipe By :
  1493. Serving Size : 1 Preparation Time : 0:00
  1494. Categories :
  1495. Amount Measure Ingredient -- Preparation Method
  1496. -------- ------------ --------------------------------
  1497. 1 egg
  1498. 1/2 cup water
  1499. 1/2 teaspoon salt
  1500. 1 envelope Chile mix -- 1 3/4 ounces
  1501. 1/2 cup cornmeal -- or fine dry
  1502. breadcrumb
  1503. 1 1/2 pounds ground beef
  1504. 2 cups tomato juice
  1505. 1 tablespoon lemon juice
  1506.  
  1507. Combine egg, water, salt and 2 tablespoons from package of chili seasoning; mix lightly. Add cornmeal and ground beef. Shape into small meatballs. Arrange on ungreased shallow baking sheet. Bake in 450 degree oven 10 to 15 minutes, until done. Combine in large skillet or chafing dish remaining chili mix, tomato juice, and lemon juice. Add meatballs; heat to simmering. Keep warm. Serve with wooden picks.
  1508.  
  1509.  
  1510.  
  1511.  
  1512.  
  1513.  
  1514.  
  1515.  
  1516.  
  1517. - - - - - - - - - - - - - - - - - - -
  1518.  
  1519.  
  1520.  
  1521.  
  1522. Nutr. Assoc. : 0
  1523. * Exported from MasterCook *
  1524.  
  1525. Italian Roasted Vegetables
  1526.  
  1527. Recipe By : Jeffrey Maurer
  1528. Serving Size : 8 Preparation Time : 1:00
  1529. Categories :
  1530. Amount Measure Ingredient -- Preparation Method
  1531. -------- ------------ --------------------------------
  1532. 2 yellow peppers -- cut into chunks
  1533. 2 red bell peppers -- cut into chunks
  1534. 2 green peppers -- cut into chunks
  1535. 3 zucchini -- sliced lengthwise
  1536. 2 bunches green onions -- trimmed
  1537. 2 japanese eggplant -- sliced
  1538. 24 whole asparagus spears -- trimmed
  1539. 1 pound baby new potatoes -- sliced thin
  1540. 8 ounces mushrooms -- halved or whole
  1541. 1 bunch fresh rosemary -- chopped
  1542. 12 cloves garlic -- chopped
  1543. 1/4 cup extra virgin olive oil
  1544. Salt and pepper -- to taste
  1545.  
  1546. Preheat oven to 500:. Put veggies into open roasting pan. Toss with rosemary, chopped garlic, salt and fresh ground black pepper and just enough olive oil to coat. Roast for about 45 minutes, or until crisp tender.
  1547.  
  1548.  
  1549.  
  1550.  
  1551.  
  1552.  
  1553.  
  1554.  
  1555.  
  1556. - - - - - - - - - - - - - - - - - - -
  1557.  
  1558. NOTES : Serve hot or at room temp. with fresh Italian bread, not toasted.
  1559.  
  1560.  
  1561.  
  1562.  
  1563.  
  1564.  
  1565.  
  1566.  
  1567.  
  1568.  
  1569.  
  1570. Nutr. Assoc. : 0
  1571. * Exported from MasterCook *
  1572.  
  1573. Impossible Cheddar And Broccoli Appetizers
  1574.  
  1575. Recipe By : Bisquick "No Time to Cook" Recipe booklet
  1576. Serving Size : 30 Preparation Time : 0:00
  1577. Categories :
  1578. Amount Measure Ingredient -- Preparation Method
  1579. -------- ------------ --------------------------------
  1580. 10 ounces Frozen chopped broccoli*
  1581. 8 ounces whole-kernal corn -- drained
  1582. 1/4 cup Onion -- chopped
  1583. 1/2 cup Walnuts -- coarsely chopped
  1584. 1/2 cup Milk
  1585. 1/4 cup Butter -- melted
  1586. 2 Eggs
  1587. 1/2 cup Bisquick. baking mix
  1588. 1/4 teaspoon Garlic salt
  1589. 1 cup Cheddar cheese -- shredded
  1590.  
  1591. *Thaw and drain the broccoli. Heat oven to 375. Grease a 9x9x2" pan.
  1592.  
  1593. Mix broccoli, corn, onion and walnuts. Place in pan.
  1594.  
  1595. Beat remaining ingred. except cheese until smooth, 15 sec. in blender on high, stopping blender frequently to scrape sides if necessary, or 1 min. with electric mixer on high.
  1596.  
  1597. Pour evenly into pan. Bake until knife inserted in center comes out clean, 23-25 min.; sprinkle with cheese. Bake until cheese is melted, 2-3 minutes longer. cool 30 minutes.
  1598.  
  1599. Cut into triangles or squares. Makes 30 appetizers.
  1600.  
  1601. Possum Kingdom Lake Cookbook
  1602.  
  1603. MC Formatted using MC Buster 2.0d by Barb on 4/7/98
  1604.  
  1605.  
  1606.  
  1607.  
  1608.  
  1609.  
  1610.  
  1611.  
  1612.  
  1613.  
  1614. - - - - - - - - - - - - - - - - - - -
  1615.  
  1616.  
  1617.  
  1618.  
  1619. Nutr. Assoc. : 0
  1620. * Exported from MasterCook *
  1621.  
  1622. Hors d' Oeuveres
  1623.  
  1624. Recipe By : Janina Cobb, Calif.
  1625. Serving Size : 1 Preparation Time : 0:00
  1626. Categories :
  1627. Amount Measure Ingredient -- Preparation Method
  1628. -------- ------------ --------------------------------
  1629.  
  1630. Roll 1/2 strip bacon around large stuffed olives, broil 5 minutes. Serve hot.
  1631.  
  1632. Balls of softened cream cheese on toothpicks, rooled in minced olives, parsley, dried beer or grated carrots.
  1633.  
  1634. Roll cocktail size shrimp in half slices of bacon, broil until crisp. Serve hot.
  1635.  
  1636. Spread 4 squares ham slices with softened cream cheese seasoned onion, olives, mustard. Place slices together like a layer cake. Spread cheese over top and sides. Decorate with diced olives. Chill. cut into wedges.
  1637.  
  1638. Cur crusts from sliced bread. Mix mayonnaise and minced onions. Spread on bread. roll around canned asparagus spears. chill and slice into rounds before serving.
  1639.  
  1640.  
  1641.  
  1642.  
  1643.  
  1644.  
  1645.  
  1646.  
  1647.  
  1648. - - - - - - - - - - - - - - - - - - -
  1649.  
  1650.  
  1651.  
  1652.  
  1653. Nutr. Assoc. : 0
  1654. * Exported from MasterCook *
  1655.  
  1656. Yellow And Red Bell Peppers Filled With Tuna
  1657.  
  1658. Recipe By :
  1659. Serving Size : 16 Preparation Time : 0:00
  1660. Categories :
  1661. Amount Measure Ingredient -- Preparation Method
  1662. -------- ------------ --------------------------------
  1663. 10 yellow bell peppers -- cut
  1664. lengthwise into thirds
  1665. 10 red bell peppers -- cut
  1666. lengthwise into thirds
  1667. 1 cup plus
  1668. 2 tablespoons olive oil
  1669. 5 tablespoons fresh lemon juice
  1670. 5 garlic cloves -- pressed
  1671. salt and freshly
  1672. ground pepper
  1673. 3 cans albacore tuna packed in
  1674. water -- drained
  1675. 1/2 cup chopped fresh parsley
  1676. 5 tablespoons drained capers
  1677. fresh parsley sprigs
  1678. imported black olives
  1679. (such as kalamata or
  1680. nicoise)
  1681.  
  1682. Arrange pepper skin side up in broiler pan (in batches if necessary) and broil until blackened. Wrap in paper bag and let stand 10 minutes to steam. Peel and pat dry. Mix olive oil, lemon juice and garlic in large bowl. Season with salt and pepper. Add peppers and marinate at least 30 minutes. (Can be prepared 1 day ahead. Cover and refrigerate. Bring to room temperature before continuing.) Drain peppers, reserving marinade. Combine tuna, chopped parsley and capers in another bowl, breaking up tuna with a fork. Mix in enough reserved marinade to season to taste. Season with salt and pepper. Place 1 tablespoon tuna mixture on inside of each piece of pepper at one end. Roll up. Arrange seam side down on serving platter. Pour remaining marinade over rolls. (Can be prepared 6 hours ahead. Cover and refrigerate.) Garnish with parsley sprigs and olives before serving. 16 appetizer servings.
  1683.  
  1684.  
  1685.  
  1686.  
  1687.  
  1688.  
  1689.  
  1690.  
  1691.  
  1692. - - - - - - - - - - - - - - - - - - -
  1693.  
  1694.  
  1695.  
  1696.  
  1697. Nutr. Assoc. : 0
  1698. * Exported from MasterCook *
  1699.  
  1700. Tuna Logs
  1701.  
  1702. Recipe By :
  1703. Serving Size : 24 Preparation Time : 0:00
  1704. Categories :
  1705. Amount Measure Ingredient -- Preparation Method
  1706. -------- ------------ --------------------------------
  1707. 6 1/2 ounces tuna can -- packed in water
  1708. 3 eggs, hard-cooked -- chopped
  1709. 3 tablespoons mayonnaise -- more if needed
  1710. 1/2 teaspoon mustard
  1711. 1 celery stalk -- chopped (may
  1712. -- use 2)
  1713. 1/2 onion, chopped -- if desired
  1714. lettuce leaves cut into 3"
  1715. -- wide strips
  1716. decorative toothpicks
  1717.  
  1718. Mix all ingredients together as in tuna salad. Place one or two tablespoons of mixture on a cut lettuce leaf and roll into a log. Pierce with a decorative toothpick. Chicken, ham, shrimp, etc., can be used in place of tuna. Makes 2 dozen or more.
  1719.  
  1720.  
  1721.  
  1722.  
  1723.  
  1724.  
  1725.  
  1726.  
  1727.  
  1728. - - - - - - - - - - - - - - - - - - -
  1729.  
  1730.  
  1731.  
  1732.  
  1733. Nutr. Assoc. : 0
  1734. * Exported from MasterCook *
  1735.  
  1736. Tuna Appetizers
  1737.  
  1738. Recipe By :
  1739. Serving Size : 48 Preparation Time : 0:00
  1740. Categories :
  1741. Amount Measure Ingredient -- Preparation Method
  1742. -------- ------------ --------------------------------
  1743. 1 can tuna or salmon
  1744. 8 ounces cream cheese -- softened
  1745. 4 tablespoons salsa
  1746. 1 teaspoon dried cilantro
  1747. 1/4 teaspoon ground cumin
  1748. 8 flour tortillas
  1749.  
  1750. Drain tuna, in a small bowl combine tuna,cream cheese,salsa,parsley and cilantro. Spread about two tablespoons of tuna mixture over each tortilla. Roll each tortillas up tightly and wrap individually with plastic wrap. Refrigerate for 2 to 3 hours. Slice into bite size pieces and serve.
  1751.  
  1752.  
  1753.  
  1754.  
  1755.  
  1756.  
  1757.  
  1758.  
  1759.  
  1760. - - - - - - - - - - - - - - - - - - -
  1761.  
  1762.  
  1763.  
  1764.  
  1765. Nutr. Assoc. : 0
  1766. * Exported from MasterCook *
  1767.  
  1768. Toasted ID Bits, Pk
  1769.  
  1770. Recipe By : Possum Kingdom Lake Cookbook
  1771. Serving Size : 1 Preparation Time : 0:00
  1772. Categories :
  1773. Amount Measure Ingredient -- Preparation Method
  1774. -------- ------------ --------------------------------
  1775. 1/4 cup butter -- melted
  1776. 1 teaspoon worcestershire sauce
  1777. 1/2 teaspoon celery salt
  1778. 1/4 teaspoon tabasco sauce
  1779. 1/8 teaspoon garlic powder
  1780. 2 cups bite-size oat cereal rings
  1781. 1 cup pretzel sticks
  1782. 1 cup shelled peanuts
  1783. 2 cups bite-size shredded wheat
  1784.  
  1785. Mix first five ingredients. Pour this mixture over other ingredients in large bowl. Stir gently to coat all pieces. Bake in large shallow baking pan at 300 degrees for 1 hour. Stir every 10 minutes.
  1786.  
  1787. Makes about 6 cups.
  1788.  
  1789. Busted by Barb at Possum Kingdom Lake Texas
  1790.  
  1791.  
  1792.  
  1793.  
  1794.  
  1795.  
  1796.  
  1797.  
  1798.  
  1799.  
  1800.  
  1801.  
  1802. - - - - - - - - - - - - - - - - - - -
  1803.  
  1804.  
  1805.  
  1806.  
  1807. Nutr. Assoc. : 0
  1808. * Exported from MasterCook *
  1809.  
  1810. Sweet-Sour Meatballs, Pk
  1811.  
  1812. Recipe By : Possum Kingdom Lake Cookbook
  1813. Serving Size : 1 Preparation Time : 0:00
  1814. Categories :
  1815. Amount Measure Ingredient -- Preparation Method
  1816. -------- ------------ --------------------------------
  1817. 2 pounds bulk sausage -- rolled into 1 1/2"
  1818. -- balls
  1819. 40 ounces canned pineapple chunks -- drained, reserving
  1820. -- 1 cup liquid
  1821. 1 cup ReaLemon reconstituted lemon juice
  1822. 1/3 cup firmly packed light brown sugar
  1823. 2 tablespoons soy sauce
  1824. 1 teaspoon ground ginger
  1825. 2 tablespoons cornstarch
  1826. 2 medium green peppers -- cut in pieces
  1827.  
  1828. In large skillet, brown meatballs; drain. Meanwhile, combine reserved pineapple liquid, ReaLemon juice, sugar, soy sauce and ginger. In small cup, stir 2 Tbs. Lemon mixture into cornstarch; set aside. Add remaining lemon mixture to skillet; cover and simmer 20 to 25 minutes. Add pineapple and green peppers; heat. Gradually stir in cornstarch mixture; boil and stir 1 minutes. Turn into serving dish; place over warmer. Serve with toothpicks. Refrigerate leftovers. Makes about 8 dozen appetizers.
  1829.  
  1830. Busted by Barb at Possum Kingdom Lake Texas
  1831.  
  1832.  
  1833.  
  1834.  
  1835.  
  1836.  
  1837.  
  1838.  
  1839.  
  1840.  
  1841.  
  1842.  
  1843. - - - - - - - - - - - - - - - - - - -
  1844.  
  1845.  
  1846.  
  1847.  
  1848. Nutr. Assoc. : 0
  1849. * Exported from MasterCook *
  1850.  
  1851. Sweet and Sour Party Meat Balls
  1852.  
  1853. Recipe By : Mike Price, Sr.
  1854. Serving Size : 1 Preparation Time : 0:00
  1855. Categories :
  1856. Amount Measure Ingredient -- Preparation Method
  1857. -------- ------------ --------------------------------
  1858. 1 pound ground round
  1859. 1 pound ground pork
  1860. 2 cups soft bread crumbs
  1861. 2 tablespoons finely chopped onion
  1862. 2 eggs -- beaten
  1863. 1 teaspoon salt
  1864. 1/4 teaspoon pepper
  1865. 1 tablespoon cornstarch
  1866. 1 cup vinegar
  1867. 3/4 cup sugar
  1868. 3 drops hot sauce
  1869. 1 tablespoon worcestershire sauce
  1870. 1 green pepper -- diced
  1871. 20 ounces pineapple chunks in syrup -- drained
  1872. 8 ounces tomato sauce
  1873.  
  1874. Combine first 7 ingredients. Mixing well. Shape into 1" balls. Brown in butter over medium heat, drain. Place meatballs in a 13x9x2 inch baking dish.
  1875.  
  1876. Combine cornstarch, vinegar and sugar in a medium saucepan. Cook over low heat, stirring constantly until clear and thickened. Stir in remaining ingredients. Pour over meatballs.
  1877.  
  1878. Bake at 300 degree for 40 minutes.
  1879.  
  1880. Yield about 6 dozen meatballs.
  1881.  
  1882.  
  1883.  
  1884.  
  1885.  
  1886.  
  1887.  
  1888.  
  1889.  
  1890. - - - - - - - - - - - - - - - - - - -
  1891.  
  1892.  
  1893.  
  1894.  
  1895. Nutr. Assoc. : 0
  1896. * Exported from MasterCook *
  1897.  
  1898. Swedish Meat Ball Appetizers, Pk
  1899.  
  1900. Recipe By : Possum Kingdom Lake Cookbook
  1901. Serving Size : 50 Preparation Time : 0:00
  1902. Categories :
  1903. Amount Measure Ingredient -- Preparation Method
  1904. -------- ------------ --------------------------------
  1905. 2 tablespoons cooking oil
  1906. 1 pound ground beef
  1907. 1 egg
  1908. 1 cup soft bread crumbs
  1909. 1 teaspoon brown sugar
  1910. 1/2 teaspoon salt
  1911. 1/4 teaspoon pepper
  1912. 1/4 teaspoon ginger
  1913. 1/4 teaspoon ground cloves
  1914. 1/4 teaspoon nutmeg
  1915. 1/4 teaspoon cinnamon
  1916. 2/3 cup milk
  1917. 1 cup sour cream
  1918. 1/2 teaspoon salt
  1919.  
  1920. Heat cooking oil in fry pan. Mix together all remaining ingredients, except sour cream and 1/2 Tsp. salt. Form into appetizer size meat balls (about 1" in diameter). Brown in cooking oil on all sides until fully cooked. Remove from pan, and drain on paper towels. Pour off excess grease and cool pan slightly. Add small amount of sour cream to beat brownings and stir. Then add remaining sour cream and 1/2 tsp. salt, stirring to blend. Add browned meat balls to sour cream, tossing to coat with sour cream. Place in chafing dish to serve warm. DO NOT BOIL. Makes 50 appetizer size meat balls.
  1921.  
  1922. Busted by Barb at Possum Kingdom Lake Texas
  1923.  
  1924.  
  1925.  
  1926.  
  1927.  
  1928.  
  1929.  
  1930.  
  1931.  
  1932.  
  1933.  
  1934.  
  1935. - - - - - - - - - - - - - - - - - - -
  1936.  
  1937.  
  1938.  
  1939.  
  1940. Nutr. Assoc. : 0
  1941. * Exported from MasterCook *
  1942.  
  1943. Sugar Walnuts
  1944.  
  1945. Recipe By : Possum Kingdom Lake Cookbook
  1946. Serving Size : 1 Preparation Time : 0:00
  1947. Categories :
  1948. Amount Measure Ingredient -- Preparation Method
  1949. -------- ------------ --------------------------------
  1950. 1 1/2 cups sugar
  1951. 1/2 cup water
  1952. 1/4 cup honey
  1953. 1 dash salt
  1954. 3 cups walnuts
  1955.  
  1956. Combine sugar, water, honey and salt in saucepan. Boil to soft ball stage. Remove from fire. Add walnuts, stir until creamy, then spread on wax paper. Store in tight jar or box. You may add flavoring if you want.
  1957.  
  1958. Busted by Barb at Possum Kingdom Lake Texas
  1959.  
  1960.  
  1961.  
  1962.  
  1963.  
  1964.  
  1965.  
  1966.  
  1967.  
  1968.  
  1969.  
  1970.  
  1971. - - - - - - - - - - - - - - - - - - -
  1972.  
  1973.  
  1974.  
  1975.  
  1976. Nutr. Assoc. : 0
  1977. * Exported from MasterCook *
  1978.  
  1979. Stuffed Ripe Olives
  1980.  
  1981. Recipe By : The Army Time Magazine/Nov. 13, 1978
  1982. Serving Size : 1 Preparation Time : 0:00
  1983. Categories :
  1984. Amount Measure Ingredient -- Preparation Method
  1985. -------- ------------ --------------------------------
  1986. 6 ounces jumbo ripe olives -- canned, pitted
  1987. 1/4 cup Italian dressing
  1988. 1 bunch green onions
  1989.  
  1990. Drain olives and marinate at room temperature in dressing for one hour or more, turning to coat on all sides. Cut green onions into one-inch pieces. Slash one end of each piece to make a fringe.
  1991.  
  1992. Soak onions in ice water while olives are marinating., Drain onions and olives. Stuff each olive with an onion, fringed end sticking out.
  1993.  
  1994. Yield: Serves 10 to 12
  1995.  
  1996.  
  1997.  
  1998.  
  1999.  
  2000.  
  2001.  
  2002.  
  2003.  
  2004. - - - - - - - - - - - - - - - - - - -
  2005.  
  2006.  
  2007.  
  2008.  
  2009. Nutr. Assoc. : 0
  2010. * Exported from MasterCook *
  2011.  
  2012. Stuffed Mushrooms
  2013.  
  2014. Recipe By :
  2015. Serving Size : 12 Preparation Time : 0:00
  2016. Categories :
  2017. Amount Measure Ingredient -- Preparation Method
  2018. -------- ------------ --------------------------------
  2019. 24 mushrooms; medium
  2020. 2 tablespoons margarine
  2021. 1/4 cup onion; chopped, 1 medium
  2022. 2 tablespoons white wine; dry
  2023. 1/4 cup bread crumbs; dry
  2024. 1/4 cup cooked smoked ham; fine chop
  2025. 2 tablespoons parsley; snipped
  2026. 1 tablespoon lime juice
  2027. 1 clove garlic; finely chopped
  2028. 1 teaspoon oregano leaves; dried
  2029. 1 dash pepper
  2030. 1/2 cup monterey jack cheese,shredded
  2031.  
  2032. Cut stems from mushrooms; finely chop enough stems to measure 1/4 cup. Heat margarine in 10-inch skillet just until bubbly. Place mushroom caps, topsides down, in margarine. Cook uncovered until mushrooms are light brown; remove mushrooms with slotted spoon. Cook and stir onion in same skillet until tender; stir in wine. Simmer uncovered 2 minutes. Mix in chopped mushroom stems and remaining ingredients except cheese and mushroom caps; cool slightly. Shape mixture into 24 small balls; place 1 in each mushroom cap. Sprinkle with cheese. Set oven control to broil. Place mushroom caps on rack in broiler pan. Broil with tops 3 to 4 inches from heat until cheese is melted, about 3 minutes.
  2033.  
  2034.  
  2035.  
  2036.  
  2037.  
  2038.  
  2039.  
  2040.  
  2041.  
  2042. - - - - - - - - - - - - - - - - - - -
  2043.  
  2044.  
  2045.  
  2046.  
  2047. Nutr. Assoc. : 0
  2048. * Exported from MasterCook *
  2049.  
  2050. Stuffed Holiday Cheese
  2051.  
  2052. Recipe By :
  2053. Serving Size : 1 Preparation Time : 0:00
  2054. Categories :
  2055. Amount Measure Ingredient -- Preparation Method
  2056. -------- ------------ --------------------------------
  2057. 2 red waxed-covered gouda or edam cheese -- 7 ounces each
  2058. 1/2 cup sour cream
  2059. 1/4 cup crumbled blue cheese
  2060. 3 tablespoons prepared mustard
  2061. paprika
  2062.  
  2063. Cut thin slice off top of each cheese. Using grapefruit knife or metal spoon, scoop out center of cheese, leaving red wax-covered shell about 1/4 inch in diameter. Shred cheese; combine with sour cream, blue cheese and mustard; beat until well blended. Spoon into cheese shell; sprinkle with paprika. Serve with assorted crackers.
  2064. Makes 2 cheese balls.
  2065.  
  2066.  
  2067.  
  2068.  
  2069.  
  2070.  
  2071.  
  2072.  
  2073.  
  2074. - - - - - - - - - - - - - - - - - - -
  2075.  
  2076.  
  2077.  
  2078.  
  2079. Nutr. Assoc. : 0
  2080. * Exported from MasterCook *
  2081.  
  2082. Spinach Balls
  2083.  
  2084. Recipe By : Neil, Beech Island, S.C.
  2085. Serving Size : 1 Preparation Time : 0:00
  2086. Categories :
  2087. Amount Measure Ingredient -- Preparation Method
  2088. -------- ------------ --------------------------------
  2089. 2 packages frozen chopped spinach -- thawed and drained
  2090. 1 medium onion -- chopped
  2091. 6 eggs -- beaten
  2092. 1 teaspoon accent. seasoning mix
  2093. 3/4 cup melted butter
  2094. 2 cups Pepperidge Farm Herb Stuffing mix
  2095. 1/2 cup parmesan cheese
  2096. 1 teaspoon pepper
  2097. 1/2 teaspoon thyme
  2098. 2 teaspoons garlic salt
  2099.  
  2100. Mix all ingredients and shape into small balls. Place on a cookie sheet and bake at 350 degrees for approximately 25 minutes.
  2101.  
  2102. Yield 60 balls or 100 if using a teaspoon for each ball.
  2103.  
  2104.  
  2105.  
  2106.  
  2107.  
  2108.  
  2109.  
  2110.  
  2111.  
  2112. - - - - - - - - - - - - - - - - - - -
  2113.  
  2114.  
  2115.  
  2116.  
  2117. Nutr. Assoc. : 0
  2118. * Exported from MasterCook *
  2119.  
  2120. Spicy Chafing Dish Franks And Apples
  2121.  
  2122. Recipe By : Possum Kingdom Lake Cookbook
  2123. Serving Size : 8 Preparation Time : 0:00
  2124. Categories :
  2125. Amount Measure Ingredient -- Preparation Method
  2126. -------- ------------ --------------------------------
  2127. 1 package holly farms chicken franks
  2128. 1 tablespoon vegetable oil
  2129. 2/3 cup apple jelly
  2130. 1 cup hot chili sauce
  2131. 2 tablespoons cider vinegar
  2132. 2 tablespoons worcestershire sauce
  2133. 2 green-skinned apples -- unpeeled and cut in
  2134. -- 1" chunks
  2135. toothpicks
  2136.  
  2137. Cut each frankfurter into 4 pieces. Heat the oil in a skillet and saute the frankfurters for about 4 minutes, turning to cook each side evenly. In a saucepan or chafing dish, combine the jelly, chili sauce, vinegar and worcestershire sauce. Heat gently, stirring often, until hot and the jelly is melted and smooth. At serving time, add the cooked frankfurters and the apple pieces to the sauce. Heat about 5 minutes until the apples and frankfurters are thoroughly warmed. Serve hot with toothpicks for spearing the frankfurters and apples. Yield: 8 - 10 hors d'oeuvre servings.
  2138.  
  2139. Busted by Barb at Possum Kingdom Lake Texas
  2140.  
  2141.  
  2142.  
  2143.  
  2144.  
  2145.  
  2146.  
  2147.  
  2148.  
  2149.  
  2150.  
  2151.  
  2152. - - - - - - - - - - - - - - - - - - -
  2153.  
  2154. NOTES : This recipe can be made early in the day, but the apples should be added at the last minute. Pears can be substituted for the apples.
  2155.  
  2156.  
  2157.  
  2158.  
  2159.  
  2160.  
  2161.  
  2162.  
  2163.  
  2164.  
  2165. Nutr. Assoc. : 0
  2166. * Exported from MasterCook *
  2167.  
  2168. Southwestern Chicken Filo Triangles
  2169.  
  2170. Recipe By : Sylvia Johnson from Celebration in Santa Fe
  2171. Serving Size : 70 Preparation Time : 0:00
  2172. Categories :
  2173. Amount Measure Ingredient -- Preparation Method
  2174. -------- ------------ --------------------------------
  2175. 2 whole skinless boneless chicken breast -- cooked, shredded
  2176. -- and chopped
  2177. 1/2 cup monterey jack cheese -- grated
  2178. 1 red bell pepper -- seeded
  2179. -- finely chopped
  2180. 4 roma tomato -- peeled, seeded and
  2181. -- chopped
  2182. 4 ounces chopped green chilies, canned
  2183. 1 tablespoon fresh cilantro -- finely minced
  2184. 16 ounces phyllo dough -- thawed
  2185. -- in refrigerator
  2186. 1 cup butter -- or as needed, melted
  2187. -------relish-----
  2188. 2 tablespoons olive oil
  2189. 4 ear corn -- kernels scraped off
  2190. 6 roma tomatoes -- finely chopped
  2191. 1 large onion -- finely chopped
  2192. 1 tablespoon fresh cilantro -- minced
  2193. salt -- to taste
  2194. black pepper -- to taste
  2195.  
  2196. Cut dough crosswise into 5 equal sections. If you want to serve it as an entree, then cut the filo dough into 4 sections so that the triangles will be larger. Make 4 or 5 of them per serving.
  2197.  
  2198. In a medium bowl place the chicken, cheese, red bell peppers, Roma tomatoes, green chile peppers, and cilantro. Mix the ingredients together well.
  2199.  
  2200. Preheat the oven to 400:.
  2201.  
  2202. For each section of the filo dough (cover the other sections with a slightly damp cloth and keep them in the refrigerator), separate the pieces and lay them out flat on a large surface (work quickly). Brush all the pieces with the melted butter. Turn them over and brush the other side.
  2203.  
  2204. Place a teaspoon of the chicken mixture at one end of each piece of dough. Fold the bottom left corner over the filling so that the bottom edge lines up with the side edge. Continue to fold the dough up in this manner (as you would fold a flag,) so that a multi-folded triangle is formed. Keep the completed triangles under a damp cloth.
  2205.  
  2206. On an oiled baking sheet, place the filo triangles and bake them for 20 minutes, or until they are a golden brown.
  2207.  
  2208. Serve the triangles with the Corn Relish and Guacamole on the side.
  2209.  
  2210. RELISH: In a medium large saute pan place the olive oil and heat in on medium until it is hot. Add the remainder of the ingredients and saute them for 10 minutes, or until the corn is done. Makes approximately 4 cups.
  2211.  
  2212.  
  2213.  
  2214.  
  2215.  
  2216.  
  2217.  
  2218.  
  2219.  
  2220. - - - - - - - - - - - - - - - - - - -
  2221.  
  2222. Serving Ideas: Serve with Corn Relish and Guacamole
  2223.  
  2224.  
  2225.  
  2226.  
  2227. Nutr. Assoc. : 0
  2228. * Exported from MasterCook *
  2229.  
  2230. Snack Sandwiches
  2231.  
  2232. Recipe By :
  2233. Serving Size : 1 Preparation Time : 0:00
  2234. Categories :
  2235. Amount Measure Ingredient -- Preparation Method
  2236. -------- ------------ --------------------------------
  2237. Lemon-Dill spread -- see recipe
  2238. 24 slices rye bread
  2239. 24 slices cucumber -- thinly sliced
  2240.  
  2241. Spread 1 tablespoon Lemon-Dill spread on each slice of rye bread. Top with cucumber.
  2242. Makes 24 party sandwiches.
  2243.  
  2244.  
  2245.  
  2246.  
  2247.  
  2248.  
  2249.  
  2250.  
  2251.  
  2252. - - - - - - - - - - - - - - - - - - -
  2253.  
  2254.  
  2255.  
  2256.  
  2257. Nutr. Assoc. : 0
  2258. * Exported from MasterCook *
  2259.  
  2260. Smoked Tomatoes
  2261.  
  2262. Recipe By : The Army Times Magazine/ Nov. 13, 1978
  2263. Serving Size : 1 Preparation Time : 0:00
  2264. Categories :
  2265. Amount Measure Ingredient -- Preparation Method
  2266. -------- ------------ --------------------------------
  2267. 3 1/2 ounces smoked oysters -- canned
  2268. 1 pint cherry tomato, whole
  2269. parsley -- or salad greens
  2270.  
  2271. Spear a smoked oyster with a toothpick; add a cherry tomato. Repeat until all tomatoes and oysters have been used. Serve on a bed of parsley or salad greens such as romaine.
  2272.  
  2273. Yield: Serves 10.
  2274.  
  2275.  
  2276.  
  2277.  
  2278.  
  2279.  
  2280.  
  2281.  
  2282.  
  2283. - - - - - - - - - - - - - - - - - - -
  2284.  
  2285.  
  2286.  
  2287.  
  2288. Nutr. Assoc. : 0
  2289. * Exported from MasterCook *
  2290.  
  2291. Smoked Salmon Rolls
  2292.  
  2293. Recipe By : The Army Times Magazine/Nov. 13, 1978
  2294. Serving Size : 1 Preparation Time : 0:00
  2295. Categories :
  2296. Amount Measure Ingredient -- Preparation Method
  2297. -------- ------------ --------------------------------
  2298. 8 ounces cream cheese -- softened
  2299. 3 tablespoons sour cream -- or yogurt
  2300. 1/2 pound smoked salmon -- thinly sliced
  2301. 2 ounces red caviar
  2302.  
  2303. Blend softened cream cheese with sour cream. Gently fold in caviar and spread salmon slices with the mixture. Roll up and cut into 1 1/2 inch lengths. Served chilled.
  2304.  
  2305. Yield; Serves 10
  2306.  
  2307.  
  2308.  
  2309.  
  2310.  
  2311.  
  2312.  
  2313.  
  2314.  
  2315. - - - - - - - - - - - - - - - - - - -
  2316.  
  2317.  
  2318.  
  2319.  
  2320. Nutr. Assoc. : 0
  2321. * Exported from MasterCook *
  2322.  
  2323. Shrimp And Scallops A La Leo
  2324.  
  2325. Recipe By : Possum Kingdom Lake Cookbook
  2326. Serving Size : 8 Preparation Time : 0:00
  2327. Categories :
  2328. Amount Measure Ingredient -- Preparation Method
  2329. -------- ------------ --------------------------------
  2330. 2 ounces butter
  2331. 1 clove garlic -- finely chopped
  2332. 1/2 cup chopped scallions
  2333. 1 pound raw medium-size shrimp -- peeled & deveined
  2334. 1 pound raw bay scallops
  2335. 1 pound white mushrooms -- washed with lemon
  2336. -- and water
  2337. 1 lemon -- juice of
  2338. 4 ounces dry vermouth
  2339. 1/2 teaspoon dill weed
  2340. 1/8 teaspoon cayenne pepper
  2341. 1 1/2 ounces brandy
  2342.  
  2343. Melt butter in large skillet; add garlic, scallions, shrimp and scallops; saute for 3 minutes. Add mushrooms and saute for 2 minutes. Add lemon juice, vermouth and spices. Simmer for 5 minutes; add brandy and serve with French bread.
  2344.  
  2345. Busted by Barb at Possum Kingdom Lake Texas
  2346.  
  2347.  
  2348.  
  2349.  
  2350.  
  2351.  
  2352.  
  2353.  
  2354.  
  2355.  
  2356.  
  2357.  
  2358. - - - - - - - - - - - - - - - - - - -
  2359.  
  2360.  
  2361.  
  2362.  
  2363. Nutr. Assoc. : 0
  2364. * Exported from MasterCook *
  2365.  
  2366. Shirlie's Cheese Ball
  2367.  
  2368. Recipe By : Shirlie Tremble
  2369. Serving Size : 1 Preparation Time : 0:00
  2370. Categories :
  2371. Amount Measure Ingredient -- Preparation Method
  2372. -------- ------------ --------------------------------
  2373. 1 pound cheese spread
  2374. 1 pound cheddar cheese
  2375. 8 ounces cream cheese
  2376. 4 cloves garlic -- minced
  2377. 1/2 cup chopped pecans -- or walnuts
  2378. minced nuts
  2379. paprika
  2380.  
  2381. Mix cheeses together, mix in garlic and nuts. Chill several hours. Roll into ball and roll in minced nuts, sprinkle with Paprika.
  2382.  
  2383.  
  2384.  
  2385.  
  2386.  
  2387.  
  2388.  
  2389.  
  2390.  
  2391. - - - - - - - - - - - - - - - - - - -
  2392.  
  2393.  
  2394.  
  2395.  
  2396. Nutr. Assoc. : 0
  2397. * Exported from MasterCook *
  2398.  
  2399. Sausage Balls
  2400.  
  2401. Recipe By : Neil, Beech Island, SC
  2402. Serving Size : 1 Preparation Time : 0:00
  2403. Categories :
  2404. Amount Measure Ingredient -- Preparation Method
  2405. -------- ------------ --------------------------------
  2406. 2 cups bisquick. baking mix
  2407. 1 pound hot sausage
  2408. 1 pound sharp cheddar cheese
  2409.  
  2410. Grade cheese, set aside. Break up sausage and set aside for 30 minutes with cheese.
  2411.  
  2412. Mix with Bisquick very good. Make little balls on cookie sheet. Bake for 20 to 25 minutes or until done at 350 degrees.
  2413.  
  2414. Makes about 250 balls using 1/2 teaspoon full per ball.
  2415.  
  2416. Or bake 15 minutes and freeze and then 10 minutes just before serving.
  2417.  
  2418.  
  2419.  
  2420.  
  2421.  
  2422.  
  2423.  
  2424.  
  2425.  
  2426. - - - - - - - - - - - - - - - - - - -
  2427.  
  2428.  
  2429.  
  2430.  
  2431. Nutr. Assoc. : 0
  2432. * Exported from MasterCook *
  2433.  
  2434. Sardine Appetizer
  2435.  
  2436. Recipe By : Possum Kingdom Lake Cookbook
  2437. Serving Size : 1 Preparation Time : 0:00
  2438. Categories :
  2439. Amount Measure Ingredient -- Preparation Method
  2440. -------- ------------ --------------------------------
  2441. 1/2 cup mashed sardines
  2442. 1 tablespoon minced pimento
  2443. 3 tablespoons chopped olives
  2444. 1 1/2 tablespoons mayonnaise
  2445. 1/2 tablespoon lemon juice
  2446. 1 squares toasted bread
  2447. 1 slice stuffed olives
  2448.  
  2449. Add lemon juice to the mayonnaise and mix with the mashed sardines, pimento and chopped olives. Spread on the toasted bread and garnish each square with a slice of stuffed olive. Barbara Price From the New England Cookbook
  2450.  
  2451. Busted by Barb at Possum Kingdom Lake Texas
  2452.  
  2453.  
  2454.  
  2455.  
  2456.  
  2457.  
  2458.  
  2459.  
  2460.  
  2461.  
  2462.  
  2463.  
  2464. - - - - - - - - - - - - - - - - - - -
  2465.  
  2466.  
  2467.  
  2468.  
  2469. Nutr. Assoc. : 0
  2470. * Exported from MasterCook *
  2471.  
  2472. Rumaki
  2473.  
  2474. Recipe By : old magazine clipping
  2475. Serving Size : 1 Preparation Time : 0:00
  2476. Categories :
  2477. Amount Measure Ingredient -- Preparation Method
  2478. -------- ------------ --------------------------------
  2479. 16 ounces waterchestnuts, canned -- drained
  2480. soy sauce
  2481. 1 pound bacon
  2482. brown sugar
  2483.  
  2484. Place waterchestnuts in a tightly covered jar with a generous amount of soy sauce. Refrigerate and marinate, shaking occasionally, for at least four hours. Drain off soy sauce. (save in refrigerator and use in another recipe, if desired.)
  2485.  
  2486. Cut bacon slices in half. Roll each waterchestnut in brown sugar, wrap in bacon and secure with toothpick. Place on broiler pan and broil close to heat for 5 to 10 minutes or until bacon is crisp, turning once. Serve hot. May be reheated in a 350 degree oven for about 5 minutes.
  2487.  
  2488. Yield: Makes abut 60, enough for 20 to 30 people, eating 2 or 3 each.
  2489.  
  2490.  
  2491.  
  2492.  
  2493.  
  2494.  
  2495.  
  2496.  
  2497.  
  2498. - - - - - - - - - - - - - - - - - - -
  2499.  
  2500. NOTES : Traditional Rumaki is chicken livers and waterchestnuts, wrapped in bacon. Unfortunately, lots of people don't like chicken livers. so here's a recipe the eliminates them.
  2501.  
  2502.  
  2503.  
  2504.  
  2505.  
  2506.  
  2507.  
  2508.  
  2509.  
  2510. Nutr. Assoc. : 0
  2511. * Exported from MasterCook *
  2512.  
  2513. Rice Krispies Balls, Pk
  2514.  
  2515. Recipe By : Ann Maxwell, Possum Kingdom Lake Cookbook
  2516. Serving Size : 1 Preparation Time : 0:00
  2517. Categories :
  2518. Amount Measure Ingredient -- Preparation Method
  2519. -------- ------------ --------------------------------
  2520. 3 tablespoons oleo
  2521. 1 cup sugar
  2522. 2 eggs
  2523. 1 pound cut dates
  2524. 1 cup chopped nuts
  2525. 1 teaspoon vanilla
  2526. 3 cups rice krispies
  2527. flake coconut
  2528.  
  2529. Stir oleo, sugar, eggs and dates together in iron skillet over low heat, cook 20 minutes, stir constantly, take off fire. Stir in vanilla, chopped nuts and rice Krispies. Shape into balls and roll in coconut.
  2530.  
  2531. Busted by Barb at Possum Kingdom Lake Texas
  2532.  
  2533.  
  2534.  
  2535.  
  2536.  
  2537.  
  2538.  
  2539.  
  2540.  
  2541.  
  2542.  
  2543.  
  2544. - - - - - - - - - - - - - - - - - - -
  2545.  
  2546.  
  2547.  
  2548.  
  2549. Nutr. Assoc. : 0
  2550. * Exported from MasterCook *
  2551.  
  2552. Rhode Island Clam Cakes
  2553.  
  2554. Recipe By : Tim Quinn
  2555. Serving Size : 4 Preparation Time : 0:00
  2556. Categories :
  2557. Amount Measure Ingredient -- Preparation Method
  2558. -------- ------------ --------------------------------
  2559. 4 cups flour
  2560. 8 teaspoons baking powder
  2561. 3 teaspoons salt
  2562. 1 teaspoon pepper
  2563. 4 eggs
  2564. 2 cups milk
  2565. 1 pint clams, canned with liquid
  2566. 2 cups lard, or more -- for deep frying
  2567.  
  2568. Mix all of above (except lard). Deep fry at 375 by dropping from oiled spoon. Salt and pepper after cooking.
  2569.  
  2570.  
  2571.  
  2572.  
  2573.  
  2574.  
  2575.  
  2576.  
  2577.  
  2578. - - - - - - - - - - - - - - - - - - -
  2579.  
  2580.  
  2581.  
  2582.  
  2583. Nutr. Assoc. : 0
  2584. * Exported from MasterCook *
  2585.  
  2586. Cheese Ball
  2587.  
  2588. Recipe By : Hazel Strom, 1978, Beech Island, SC
  2589. Serving Size : 1 Preparation Time : 0:00
  2590. Categories :
  2591. Amount Measure Ingredient -- Preparation Method
  2592. -------- ------------ --------------------------------
  2593. 8 ounces cream cheese
  2594. 1 cup sharp cheddar cheese
  2595. 1 tablespoon chopped onions
  2596. 1 tablespoon chopped pimentos
  2597. 1 teaspoon worcestershire sauce
  2598. 1/4 teaspoon garlic powder
  2599. 1/4 teaspoon salt
  2600. nuts -- finely chopped
  2601.  
  2602. Mix all ingredients except nuts with a mixer. Shape into a ball and roll in chopped nuts.
  2603.  
  2604.  
  2605.  
  2606.  
  2607.  
  2608.  
  2609.  
  2610.  
  2611.  
  2612. - - - - - - - - - - - - - - - - - - -
  2613.  
  2614.  
  2615.  
  2616.  
  2617. Nutr. Assoc. : 0
  2618. * Exported from MasterCook *
  2619.  
  2620. Buffalo-Style Crab Claws
  2621.  
  2622. Recipe By :
  2623. Serving Size : 4 Preparation Time : 0:00
  2624. Categories :
  2625. Amount Measure Ingredient -- Preparation Method
  2626. -------- ------------ --------------------------------
  2627. 1/4 cup butter -- melted
  2628. 1 1/2 teaspoons hot pepper sauce
  2629. 1 teaspoon barbecue sauce
  2630. 1 teaspoon lemon juice
  2631. 1/4 teaspoon chili powder
  2632. 1/4 teaspoon lemon-pepper
  2633. 1/4 teaspoon celery salt
  2634. 16 Alaska snow crab or blue -- crab cocktail claws
  2635. blue cheese dipping sauce
  2636. 3 tablespoons mayo
  2637. 2 tablespoons nonfat plain yogurt
  2638. 1 tablespoon blue cheese -- crumbled
  2639. 1 teaspoon parsley -- chopped
  2640. 1 small clove garlic -- minced
  2641. 3/4 teaspoon lemon juice
  2642.  
  2643. Whisk together all ingredients in a small bowl except claws and dipping sauce. Arrange claws on a broiling pan and brush both sides of each claw with butter mixture. Broil 5-6" from heat for 3-4 minutes, or just until crab is hot. Remove from oven and brush with remaining butter mixture. Serve on a platter with the Dipping Sauce. Whisk all sauce ingredients together.
  2644.  
  2645.  
  2646.  
  2647.  
  2648.  
  2649.  
  2650.  
  2651.  
  2652.  
  2653. - - - - - - - - - - - - - - - - - - -
  2654.  
  2655.  
  2656.  
  2657.  
  2658. Nutr. Assoc. : 0
  2659. * Exported from MasterCook *
  2660.  
  2661. Black and Blue Olives
  2662.  
  2663. Recipe By : The Army Times Magazine/Nov. 13, 19978
  2664. Serving Size : 1 Preparation Time : 0:00
  2665. Categories :
  2666. Amount Measure Ingredient -- Preparation Method
  2667. -------- ------------ --------------------------------
  2668. 6 ounces jumbo ripe olives -- canned, pitted
  2669. 3 ounces blue cheese
  2670. 3 ounces cream cheese -- softened
  2671. 2 teaspoons minced parsley
  2672. 2 tablespoons dry sherry
  2673.  
  2674. Drain olives. Using a fork, combine blue cheese, cream cheese, parsley and sherry into a smooth paste. Using a pastry bag or the tip of a small knife, fill the olives with the cheese mixture. Chill.
  2675.  
  2676. Serves 10 to 12
  2677.  
  2678.  
  2679.  
  2680.  
  2681.  
  2682.  
  2683.  
  2684.  
  2685.  
  2686. - - - - - - - - - - - - - - - - - - -
  2687.  
  2688.  
  2689.  
  2690.  
  2691. Nutr. Assoc. : 0
  2692. * Exported from MasterCook *
  2693.  
  2694. Bacon-Cheese Rollups
  2695.  
  2696. Recipe By :
  2697. Serving Size : 50 Preparation Time : 0:00
  2698. Categories :
  2699. Amount Measure Ingredient -- Preparation Method
  2700. -------- ------------ --------------------------------
  2701. 6 ounces cream cheese with chives
  2702. 1 tablespoon milk
  2703. 25 slices mixed grain sandwich bread
  2704. 25 slices bacon -- cut in halves
  2705.  
  2706. Combine milk and cheese. Stir to spreading consistency. Spread about 2 teaspoons on each side of bread, thin cut in 2 pieces. Roll bread and wrap with bacon. Place on broiler pan. Bake at 350: for 30 minutes or until bacon browns. These freeze well. Thaw before cooking. Yields 50.
  2707.  
  2708.  
  2709.  
  2710.  
  2711.  
  2712. Yield:
  2713. "50 Rollups"
  2714.  
  2715.  
  2716.  
  2717.  
  2718. - - - - - - - - - - - - - - - - - - -
  2719.  
  2720.  
  2721.  
  2722.  
  2723. Nutr. Assoc. : 0
  2724. * Exported from MasterCook *
  2725.  
  2726. Bacon Rollups
  2727.  
  2728. Recipe By :
  2729. Serving Size : 1 Preparation Time : 0:00
  2730. Categories :
  2731. Amount Measure Ingredient -- Preparation Method
  2732. -------- ------------ --------------------------------
  2733. 1 loaf thin sandwich bread
  2734. 3 5 oz jars old English cheese spread
  2735. 1 pound bacon
  2736.  
  2737. Remove crust from bread and flatten bread slices with a rolling pin. Spread bread with cheese spread and roll up jelly roll style. Cut into thirds and put 1/3 of a strip of bacon around each roll and secure with a toothpick. Bake on rack, turning once for about 15 minutes at 400:. Serve hot!
  2738.  
  2739.  
  2740.  
  2741.  
  2742.  
  2743. - - - - - - - - - - - - - - - - - - -
  2744.  
  2745. NOTES : Carole Rock Comments: This appetizer is a great one to make ahead and freeze until ready to bake and serve
  2746.  
  2747.  
  2748.  
  2749.  
  2750. Nutr. Assoc. : 0
  2751. * Exported from MasterCook *
  2752.  
  2753. Ginger-Date Wontons
  2754.  
  2755. Recipe By :
  2756. Serving Size : 1 Preparation Time : 0:00
  2757. Categories : Appetizer Chinese
  2758. Amount Measure Ingredient -- Preparation Method
  2759. -------- ------------ --------------------------------
  2760. 24 won-ton wrappers
  2761. oil -- for frying
  2762. FILLING
  2763. 1/3 cup chopped walnuts
  2764. 6 medjool dates -- pitted, coarsely chopped
  2765. 3 tablespoons crystallized ginger -- chopped
  2766. 1 tablespoon grated lemon rind
  2767. 2 teaspoons butter -- softened
  2768.  
  2769. Combine filling ingredients and mix well. To make each wonton, place 1 tsp filling in center of each wrapper; keep remaining wrappers covered.
  2770.  
  2771. Brush edges of wrapper with water and fold wrapper in half to form a triangle. Pinch edges to seal.
  2772.  
  2773. Pull the corners of the folded side together, moisten one corner, press to seal. Keep finished wontons covered.
  2774.  
  2775. Heat oil to 360 at med-high heat. Deep fry until golden, turning occasionally, 2-3 min. Drain. Serve hot or cold.
  2776.  
  2777. S(Internet Address):
  2778. ""
  2779.  
  2780.  
  2781.  
  2782.  
  2783. - - - - - - - - - - - - - - - - - - -
  2784.  
  2785.  
  2786.  
  2787.  
  2788. Nutr. Assoc. : 0
  2789. * Exported from MasterCook *
  2790.  
  2791. Barbecued Garlic
  2792.  
  2793. Recipe By :
  2794. Serving Size : 8 Preparation Time : 0:00
  2795. Categories : Appetizers Garlic
  2796. Amount Measure Ingredient -- Preparation Method
  2797. -------- ------------ --------------------------------
  2798. 8 heads Garlic
  2799. 4 tablespoons Butter
  2800. Springs of Fresh Rosemary -- (Fresh oregano also
  2801. may be used)
  2802.  
  2803. Place whole heads of garlic, prepared as for Roasted Garlic, on a sheet of heavy-duty foil. Top with butter (4 tablespoons per 8 Heads) and a few sprigs of fresh rosemary or oregano. If fresh herbs are unavailable, substitute dried (2 teaspoons of dried herbs for 8 heads of garlic). Fold the foil over the garlic and seal the package well. Cook over hot coals for about 45 minutes, turning the package occasionally with tongs.
  2804.  
  2805.  
  2806.  
  2807.  
  2808.  
  2809. - - - - - - - - - - - - - - - - - - -
  2810.  
  2811.  
  2812.  
  2813.  
  2814. Nutr. Assoc. : 0
  2815. * Exported from MasterCook *
  2816.  
  2817. Pineapple Chicken Satay
  2818.  
  2819. Recipe By :
  2820. Serving Size : 0 Preparation Time : 0:00
  2821. Categories : Chicken Main course
  2822. Amount Measure Ingredient -- Preparation Method
  2823. -------- ------------ --------------------------------
  2824. 1 1/4 pounds boneless skinless chicken breasts -- trimmed and cut into
  2825. 1/2 fresh pineapple (about 50 pieces) -- peeled and cut into
  2826. 1 cup unsweetened coconut milk
  2827. 2 tablespoons sesame oil
  2828. 1/4 cup soy sauce
  2829. 1 tablespoon fresh ginger -- minced
  2830. 1 tablespoon brown sugar
  2831. 1 bunch scallions -- cut into thin sticks
  2832. DIPPING SAUCE
  2833. 2/3 cup creamy peanut butter
  2834. 1/4 cup unsweetened coconut milk
  2835. 1/2 cup pineapple juice
  2836. 1/4 cup soy sauce
  2837. 1 tablespoon brown sugar
  2838. 1 tablespoon fresh ginger -- chopped
  2839. 2 cloves garlic -- chopped
  2840. 3 tablespoons scallions -- minced
  2841. 1/8 teaspoon hot pepper sauce
  2842.  
  2843. In medium bowl, whisk together all ingredients except chicken, pineapple and scallions. Stir in chicken pieces and marinate in refrigerator for at least 1 hour and up to 12 hours. Prepare grill to heat coals or preheat oven to 375 degrees F. Soak 4-inch wooden skewers in water for at least 10 minutes.
  2844.  
  2845. Stir pineapple into marinade. Thread skewers with alternating chicken and pineapple chunks, using 2 pieces of chicken and 2 pieces of pineapple per skewer. Grill for 5 minutes, turning once; or arrange on baking sheet and bake for 8 minutes, or until just cooked through.
  2846.  
  2847. To serve, arrange skewers on platter and garnish with scallion. Pass with dipping sauce. To make Dipping Sauce: In blender or food processor, blend all ingredients until smooth. Set aside at room temperature until needed. Serve with chicken satay.
  2848.  
  2849. DIPPING SAUCE:
  2850. In blender or food processor, blend all ingredients until smooth. Set aside at room temperature until needed. Serve with chicken satay.
  2851.  
  2852. Source:
  2853. "The National Broiler Council and the U.S. Poultry & Egg Association"
  2854. S(Internet Address):
  2855. "http://www.eatchicken.com/"
  2856.  
  2857.  
  2858.  
  2859.  
  2860. - - - - - - - - - - - - - - - - - - -
  2861.  
  2862.  
  2863.  
  2864.  
  2865. Nutr. Assoc. : 0
  2866. * Exported from MasterCook *
  2867.  
  2868. Asian Beef Kabobs
  2869.  
  2870. Recipe By :
  2871. Serving Size : 0 Preparation Time : 0:10
  2872. Categories : Beef
  2873. Amount Measure Ingredient -- Preparation Method
  2874. -------- ------------ --------------------------------
  2875. 4 main course
  2876. 1 pound beef top sirloin steak
  2877. 6 green onions -- cut into 1 1/2-inch
  2878. 1/4 cup packed brown sugar
  2879. 3 tablespoons dry sherry
  2880. 3 tablespoons soy sauce
  2881. 2 teaspoons dark sesame oil
  2882. 2 cloves garlic -- crushed
  2883. 1/2 teaspoon ground ginger
  2884. 16 bamboo skewers
  2885.  
  2886. Trim all fat from steak. Cut steak crosswise into 1/4-inch thick strips.
  2887.  
  2888. Make marinade by combining brown sugar, sherry, soy sauce, sesame oil, garlic and ginger.
  2889.  
  2890. Place beef and half of the marinade mixture in sealable plastic bag, turning to coat. Close securely and marinade in refrigerator 20 minutes. Reserve remaining marinade.
  2891.  
  2892. Meanwhile, soak 16 bamboo skewers (6") in water 10 minutes.
  2893.  
  2894. Remove beef from marinade and discard marinade.
  2895.  
  2896. Alternately thread beef (weaving back and forth) and green onion onto skewers.
  2897.  
  2898. Place kabobs on rack in broiler pan so surface of kabobs is 3-4 inches from heat. Broil 5-6 minutes, turning once.
  2899.  
  2900. Brush kabobs with reserved marinade during last 2 minutes.
  2901.  
  2902. Description:
  2903. "Kabobs with an Oriental flair."
  2904. Source:
  2905. "The Texas Beef Council"
  2906. S(Internet Address):
  2907. "http://www.txbeef.org"
  2908. Yield:
  2909. "16 "
  2910. T(Cook Time):
  2911. "0:15"
  2912.  
  2913.  
  2914.  
  2915.  
  2916. - - - - - - - - - - - - - - - - - - -
  2917.  
  2918.  
  2919.  
  2920.  
  2921. Nutr. Assoc. : 0
  2922. * Exported from MasterCook *
  2923.  
  2924. Bruschetta with Portobellos
  2925.  
  2926. Recipe By :
  2927. Serving Size : 12 Preparation Time : 0:00
  2928. Categories : Appetizer
  2929. Amount Measure Ingredient -- Preparation Method
  2930. -------- ------------ --------------------------------
  2931. 10 ounces portabella mushrooms
  2932. 1/4 cup olive oil
  2933. 1 teaspoon garlic -- minced
  2934. 1 loaf Italian bread -- cut diagonally in 12
  2935. 1 cup coarsely chopped plum tomatoes
  2936. 2 tablespoons capers
  2937. 1/2 teaspoon Italian seasonings
  2938. 6 ounces goat cheese -- cut in 12 slices
  2939.  
  2940. Preheat outdoor grill, or broiler until hot. Trim portabella stems, if attached, slice mushrooms. In a small bowl, combine olive oil and garlic, brush on both sides of mushroom slices and the bread.
  2941.  
  2942. In a small bowl, stir together tomatoes, capers and Italian seasoning. To assemble: Place one slice goat cheese on each slice of toasted bread. Top with grilled portobellos and tomato-caper mixture, dividing evenly.
  2943.  
  2944. Arrange mushrooms and bread in a single layer on a vegetable grilling rack or a rack in a broiler pan; grill or broil until lightly browned, about 3 minutes on each side brushing with any remaining garlic-olive oil; set aside.
  2945.  
  2946. Source:
  2947. "The Mushroom Council"
  2948. S(Internet Address):
  2949. "www.mushroomcouncil.com"
  2950.  
  2951.  
  2952.  
  2953.  
  2954. - - - - - - - - - - - - - - - - - - -
  2955.  
  2956.  
  2957.  
  2958.  
  2959. Nutr. Assoc. : 0
  2960. * Exported from MasterCook *
  2961.  
  2962. Mushrooms Filled with Feta Cheese and Pine Nuts
  2963.  
  2964. Recipe By :
  2965. Serving Size : 10 Preparation Time : 0:00
  2966. Categories :
  2967. Amount Measure Ingredient -- Preparation Method
  2968. -------- ------------ --------------------------------
  2969. 1 pound small fresh white mushrooms
  2970. 3 tablespoons olive oil -- divided
  2971. 1/3 cup chopped onion
  2972. 2 teaspoons finely chopped garlic
  2973. 1/3 cup pine nuts -- toasted
  2974. 1/2 teaspoon oregano leaves -- crushed
  2975. 1/8 teaspoon ground black pepper
  2976. 4 ounces crumbled Feta (plain or flavored) or goat
  2977. cheese -- about 3/4 cup
  2978.  
  2979. Heat oven to 400:F. Remove mushroom stems. Chop stems (makes about 1 cup);
  2980. reserve. In a medium bowl, place caps; toss with 1 tablespoon of the oil.
  2981. On a shallow baking pan, arrange mushroom caps, cavity side down; bake
  2982. until tender, about 10 minutes. In a small skillet, over medium heat, heat
  2983. remaining 2 tablespoons oil. Add onion, garlic and reserved mushroom
  2984. stems; cook and stir until stems are tender and liquid evaporates, about 5
  2985. minutes. Stir in pine nuts, oregano and pepper. Transfer to a bowl; stir
  2986. in Feta until mixture is well blended. Turn mushrooms over; stuff with
  2987. cheese mixture. Bake until heated through, about 15 minutes; serve hot.
  2988.  
  2989. Source:
  2990. "The Mushroom Council"
  2991. Yield:
  2992. "40 appetizers"
  2993.  
  2994.  
  2995.  
  2996.  
  2997.  
  2998.  
  2999.  
  3000. - - - - - - - - - - - - - - - - - - -
  3001.  
  3002.  
  3003.  
  3004.  
  3005. Nutr. Assoc. : 0
  3006. * Exported from MasterCook *
  3007.  
  3008. Spinach, Mushroom, and Mozzarella Wrap
  3009.  
  3010. Recipe By :
  3011. Serving Size : 2 Preparation Time : 0:00
  3012. Categories :
  3013. Amount Measure Ingredient -- Preparation Method
  3014. -------- ------------ --------------------------------
  3015. 1 tablespoon olive oil
  3016. 8 ounces fresh white mushrooms -- sliced (2-1/2 cups)
  3017. 1 teaspoon minced garlic
  3018. 2 (10-inch) flour tortillas
  3019. OR
  3020. 2 mountain bread*
  3021. 1/2 pound fresh spinach -- trimmed, steamed
  3022. OR
  3023. 1/2 pound arugula -- trimmed, steamed
  3024. 1 plum tomato -- diced
  3025. 1/2 cup shredded part-skim mozzarella cheese (2 ou
  3026.  
  3027. Preheat oven to 350:F. In a large skillet over medium-high heat, heat oil. Add mushrooms and garlic; cook and stir until the mushroom liquid has evaporated, about 5 minutes.
  3028.  
  3029. On each tortilla arrange layers of spinach, tomato, mozzarella and cooked mushrooms. Roll up and place seam-side down in a lightly oiled baking dish. Bake uncovered until hot and cheese is melted, about 10 minutes. Cut each tortilla crosswise into quarters.
  3030.  
  3031. Serve hot or at room temperature with a mixed green salad, if desired.
  3032.  
  3033. Source:
  3034. "The Mushroom Council"
  3035.  
  3036.  
  3037.  
  3038.  
  3039. - - - - - - - - - - - - - - - - - - -
  3040.  
  3041. NOTES : *Mountain bread is available in the deli or health food section of your market
  3042.  
  3043.  
  3044.  
  3045.  
  3046. Nutr. Assoc. : 0
  3047. * Exported from MasterCook *
  3048.  
  3049. Popcorn Salts
  3050.  
  3051. Recipe By :
  3052. Serving Size : 32 Preparation Time : 0:00
  3053. Categories :
  3054. Amount Measure Ingredient -- Preparation Method
  3055. -------- ------------ --------------------------------
  3056. ONION DILL SALT
  3057. 1/4 cup coarse salt
  3058. 2 teaspoons dried onion flakes
  3059. 2 teaspoons dried dillweed
  3060. 1/4 teaspoon garlic powder
  3061. HERBED SALT
  3062. 1/4 cup coarse salt
  3063. 1 teaspoon dried basil leaves
  3064. 1/2 teaspoon dried tarragon
  3065. 1/2 teaspoon dried chives
  3066. 1/4 teaspoon oregano leaves
  3067. SESAME SALT
  3068. 2 tablespoons coarse salt
  3069. 1/4 teaspoon ground turmeric
  3070. 2 tablespoons toasted sesame seeds
  3071.  
  3072. Process all ingredients in blender at high speed until mixture is very fine in texture, 30 to 45 seconds. Store in shaker.
  3073.  
  3074. Source:
  3075. "National Presto Industries"
  3076. S(Internet address):
  3077. "http://www.presto-net.com/index.html"
  3078. Yield:
  3079. "1/4 cup"
  3080.  
  3081.  
  3082.  
  3083.  
  3084. - - - - - - - - - - - - - - - - - - -
  3085.  
  3086. NOTES : The good news about popcorn is it's good for you and non-fattening. Popcorn contains protein and vitamin B1. Plain popcorn, hot air popped, has only 25 calories a cup. But if you like your popcorn with a topping, don't despair. Here are three fast, easy, and low calorie spice-and-salt seasonings that will put punch, and not pounds, into popcorn
  3087.  
  3088.  
  3089.  
  3090.  
  3091. Nutr. Assoc. : 0
  3092. * Exported from MasterCook *
  3093.  
  3094. Vietnamese Spring Rolls
  3095.  
  3096. Recipe By :
  3097. Serving Size : 2 Preparation Time : 0:00
  3098. Categories :
  3099. Amount Measure Ingredient -- Preparation Method
  3100. -------- ------------ --------------------------------
  3101. 2 rice paper wrappers - 6"
  3102. 2 California Fresh Eggs
  3103. OR
  3104. 1 3 1/2 ounces egg product -- liquid or frozen
  3105. 1 teaspoon soy sauce
  3106. 1/4 teaspoon jalapeqo pepper -- minced
  3107. 1 tablespoon green onions -- chopped
  3108. 1 teaspoon cilantro -- minced
  3109. 1 pinch bean sprouts
  3110. 2 red pepper strips -- pre-blanched
  3111. 4 pea pods -- pre-blanched
  3112. 2 sprigs mint leaves
  3113. 2 lettuce leaves
  3114. DIPPING SAUCE
  3115. 1/4 cup soy sauce
  3116. 2 tablespoons lime juice
  3117. 1 garlic clove -- crushed
  3118. 2 teaspoons crushed red peppers
  3119. 1 green onion -- chopped
  3120.  
  3121. Immerse rice paper sheets in warm water for 30 seconds to soften. Drain.
  3122.  
  3123. To order, scramble eggs with soy sauce, jalapeqos and green onions.
  3124.  
  3125. Divide egg mixture between the two wrappers.
  3126.  
  3127. Add cilantro and sprouts.
  3128.  
  3129. Roll tortilla style and tuck in pepper strips and pea pods for garnish.
  3130.  
  3131. Present each spring roll with a spring of mint on a lettuce leaf.
  3132.  
  3133. Serve with dipping sauce.
  3134.  
  3135. Cuisine:
  3136. "Vietnamese"
  3137. Source:
  3138. "California Egg Commission"
  3139. S(Internet address):
  3140. "http://www.eggcom.com "
  3141.  
  3142.  
  3143.  
  3144.  
  3145.  
  3146.  
  3147.  
  3148. - - - - - - - - - - - - - - - - - - -
  3149.  
  3150. Serving Ideas: Rich with contrast, these spring rolls combine east-west flavors and complimentary textures. Soft rice paper wrappers are filled with scrambled eggs seasoned with soy sauce and accented with red peppers and snow peas. To eat, the roll is wrapped in lettuce with the mint garnish and dipped in a zingy red pepper sauce.
  3151.  
  3152.  
  3153.  
  3154.  
  3155. Nutr. Assoc. : 0
  3156. * Exported from MasterCook *
  3157.  
  3158. Pot Stickers
  3159.  
  3160. Recipe By :
  3161. Serving Size : 24 Preparation Time : 0:00
  3162. Categories : Appetizer Chinese
  3163. Amount Measure Ingredient -- Preparation Method
  3164. -------- ------------ --------------------------------
  3165. 1 cup whole-wheat flour pastry
  3166. 1 cup unbleached white flour
  3167. 1/2 cup plus 1 tablespoon warm water
  3168. 1/3 cup Cooking Sherry
  3169. 1/2 cup Onion -- minced
  3170. 1/2 cup Cabbage -- green, thin sliced
  3171. 2 Garlic Cloves -- minced
  3172. 1 tablespoon Ginger Root -- grated fresh
  3173. 1/2 cup Celery -- minced
  3174. 3 tablespoons Green Onion -- minced
  3175. 3 tablespoons Cilantro -- minced
  3176. 5 large Mushrooms -- coarsely chopped
  3177. 2 tablespoons Low Sodium Soy Sauce
  3178. 1 1/2 tablespoons Salt or herbal salt substitute
  3179.  
  3180. In large bowl, combine flours and water. Knead 15 minutes, adding more flour to water to create a smooth, pliable dough. Cover dough tightly with plastic wrap and let rest for 20 minutes. Heat sherry in a wok over medium heat. Stir-fry onion and cabbage until limp.
  3181.  
  3182. Add remaining pot sticker ingredients. Cook, stirring, for 2 minutes. Remove mixture from heat and place in colander to drain excess moisture. Divide dough into 24 small balls. On a lightly floured board, flatten each ball of dough into a 3-4" circle. Fill each circle with about 1 tablespoon filling.
  3183.  
  3184. Fold circle into half-moon shape; pinch edges to seal. Lightly coat two large nonstick skillets (or work in batches with one skillet) with vegetable coating spray.
  3185.  
  3186. Set over medium heat. When hot, add pot stickers seam side up, flattening slightly on the bottom. When bottom of pot stickers are golden brown, add 1/2 cup water per pan. Cover and steam for 20 minutes.
  3187.  
  3188. S(Internet Address):
  3189. ""
  3190.  
  3191.  
  3192.  
  3193.  
  3194. - - - - - - - - - - - - - - - - - - -
  3195.  
  3196.  
  3197.  
  3198.  
  3199. Nutr. Assoc. : 0
  3200. * Exported from MasterCook *
  3201.  
  3202. Potstickers
  3203.  
  3204. Recipe By : Connie Halliday
  3205. Serving Size : 40 Preparation Time : 0:00
  3206. Categories :
  3207. Amount Measure Ingredient -- Preparation Method
  3208. -------- ------------ --------------------------------
  3209. 2/3 pound ground pork
  3210. 1 cup chinese cabbage -- minced
  3211. 2 green onions -- minced
  3212. 1 egg
  3213. 1 tablespoon light soy sauce
  3214. 1/2 teaspoon salt
  3215. 1/2 teaspoon orange peel -- grated
  3216. 1/2 teaspoon hot chili oil
  3217. cornstarch
  3218. 40 won-ton wrappers -- cut into circles
  3219. 1/2 cup peanut oil
  3220. 1 cup water
  3221.  
  3222. Combine port, cabbage, onion, egg, soy sauce, salt, orange peel and hot chili oil in large bowl and mix well. To assemble: Dust waxed or parchment paper with cornstarch. Set 1 rounded teaspoon filling in center of won tom skin, pressing lightly so filling forms narrow band across middle. Moisten rim of skin. Bring opposite sides together to form semicircle. Pinch together around outer edge. Transfer to cornstarch dusted paper. Cover with dry kitchen towel. Repeat with remaining won ton and filling. Place two heavy 12" skillets over low heat. Add 1/4 cup oil to each. Arrange dumplings in skillets in rows, fitting closely together. Increase heat to medium-high and cook uncovered until bottoms are deeply golden, about 2 minutes, checking occasionally. Add 1/2 cup water to each pan and cover immediately. Let steam until skins are translucent, about 3 minutes. Remove cover and continue cooking over medium to medium-high heat until bottoms are very crisp and well browned. Drain off excess oil if necessary. Loosen dumplings with spatula and transfer to serving dish. Serve immediately.
  3223.  
  3224.  
  3225.  
  3226.  
  3227.  
  3228.  
  3229.  
  3230.  
  3231.  
  3232. - - - - - - - - - - - - - - - - - - -
  3233.  
  3234. Serving Ideas: Mix hot chili oil, rice vinegar and soy sauce to taste for dipping.
  3235.  
  3236.  
  3237.  
  3238.  
  3239. Nutr. Assoc. : 0
  3240. * Exported from MasterCook *
  3241.  
  3242. Rosemary Chicken Wings
  3243.  
  3244. Recipe By :
  3245. Serving Size : 6 Preparation Time : 0:00
  3246. Categories :
  3247. Amount Measure Ingredient -- Preparation Method
  3248. -------- ------------ --------------------------------
  3249. 2 tablespoons olive oil
  3250. 2 tablespoons butter
  3251. 2 tablespoons finely chopped shallots
  3252. 2 teaspoons dried rosemary
  3253. 1/2 cup lemonade
  3254. 1 teaspoon black pepper
  3255. 1 teaspoon salt
  3256. 12 chicken wings
  3257.  
  3258. Preheat oven to 425 degrees. In a small saucepan, heat oil and butter over medium heat. Add shallots and rosemary and cook 2 to 3 minutes. Add lemonade, pepper and salt. Simmer over low heat for 6 to 8 minutes or until slightly reduced and syrupy. Cool slightly. Meanwhile, cut chicken wings into three pieces, discarding wing-tip joint. Place wings in shallow pan and coat well with sauce. Bake in oven until skin is golden brown, about 30 minutes. Serve with rice or as hors d'oeuvre. Makes 20 to 24 pieces.
  3259.  
  3260.  
  3261.  
  3262.  
  3263.  
  3264.  
  3265.  
  3266.  
  3267.  
  3268. - - - - - - - - - - - - - - - - - - -
  3269.  
  3270.  
  3271.  
  3272.  
  3273. Nutr. Assoc. : 0
  3274. * Exported from MasterCook *
  3275.  
  3276. Portabella Aram
  3277.  
  3278. Recipe By :
  3279. Serving Size : 0 Preparation Time : 0:00
  3280. Categories : Main Course
  3281. Amount Measure Ingredient -- Preparation Method
  3282. -------- ------------ --------------------------------
  3283. 1 large tortilla wrap (any flavor)
  3284. 3/4 cup Gorgonzola (enough to cover entire tortilla)
  3285. 12 washed and dried spinach leaves
  3286. 6 thin slices sauteed egg plant
  3287. 1 large portabella mushroom -- sliced thinly and sauteed
  3288. 1/4 red pepper -- cut into strips and sauteed
  3289. 1 tablespoon olive oil
  3290.  
  3291. Put the gorgonzola on the wrap and warm it until the cheese can be easily spread over the entire wrap. Place the spinach leaves flat on the cheese, covering the whole wrap.
  3292.  
  3293. Do the same with the eggplant slices. Add the portabella and red peppers and then roll very tightly. For sharing, slice into rounds.
  3294.  
  3295. Source:
  3296. "The Mushroom Council"
  3297. S(Internet Address):
  3298. "www.mushroomcouncil.com"
  3299.  
  3300.  
  3301.  
  3302.  
  3303. - - - - - - - - - - - - - - - - - - -
  3304.  
  3305.  
  3306.  
  3307.  
  3308. Nutr. Assoc. : 0
  3309. * Exported from MasterCook *
  3310.  
  3311. Elegant Vegetarian Pate
  3312.  
  3313. Recipe By :
  3314. Serving Size : 8 Preparation Time : 0:00
  3315. Categories : Appetizer
  3316. Amount Measure Ingredient -- Preparation Method
  3317. -------- ------------ --------------------------------
  3318. 1/2 small onion -- quartered
  3319. 1 small clove garlic
  3320. 1/2 pound fresh mushrooms -- halved
  3321. 2 tablespoons butter
  3322. 1/4 tablespoon salt
  3323. 1/4 teaspoon tarragon -- crushed
  3324. 1 dash white pepper
  3325. 1 (10 ounce) p whole toasted almonds
  3326. 1 tablespoon dry sherry
  3327. 1 tablespoon heavy cream
  3328.  
  3329. In food processor with metal blade, process onion and garlic with on-off bursts until coarsely chopped; set aside. Process mushrooms with on-off bursts until coarsely chopped. Melt butter in medium skillet; add onion, garlic, mushrooms, salt tarragon and pepper.
  3330.  
  3331. Cook, stirring occasionally, until most liquid has evaporated. Reserve 2/3 cup almonds for garnish. Process remaining almonds until coarsely chopped. Reserve 2 tablespoons. Process remaining almonds to form a paste. Add mushroom mixture, sherry and cream; process until smooth.
  3332.  
  3333. Add reserved 2 tablespoons chopped almonds; process with on-off bursts. Cover and chill... Mound pate on serving plate. Garnish with remaining 2/3 cup almonds. Makes about 1-1/2 cups.
  3334.  
  3335. BLENDER INSTRUCTIONS:
  3336. Follow instructions above, using electric blender to chop and grind almonds.
  3337.  
  3338. Add sherry to ground almonds; blend until smooth. Transfer to bowl. Chop onion, garlic and mushrooms; cook as directed. Add mushroom mixture and cream to blender; puree. Blend thoroughly into almond mixture. Stir in reserved, chopped almonds. Finish as recipe directs.
  3339.  
  3340. Source:
  3341. "The Mushroom Council"
  3342. S(Internet Address):
  3343. "www.mushroomcouncil.com"
  3344.  
  3345.  
  3346.  
  3347.  
  3348. - - - - - - - - - - - - - - - - - - -
  3349.  
  3350.  
  3351.  
  3352.  
  3353. Nutr. Assoc. : 0
  3354. * Exported from MasterCook *
  3355.  
  3356. Chilled Avocado Soup
  3357.  
  3358. Recipe By : "The Great Hot Sauce Book" by Jennifer Trainer Thompson
  3359. Serving Size : 8 Preparation Time : 0:00
  3360. Categories : Soups
  3361. Amount Measure Ingredient -- Preparation Method
  3362. -------- ------------ --------------------------------
  3363. 2 cups buttermilk
  3364. 2 cups avocado pulp -- about 2 ripe avocado
  3365. 1 cucumber -- peeled and chopped
  3366. 2 tablespoons white onion -- diced
  3367. 1 lime -- zest and juice
  3368. 1 teaspoon salt
  3369. 1 teaspoon white pepper
  3370. 2 cups milk
  3371. 1 cup water
  3372. 2 tablespoons jalapeno sauce*
  3373. sour cream -- for garnish
  3374.  
  3375. Blend buttermilk and avocados in blender then add cucumber, onion, lime
  3376. juice (reserving the zest), salt and pepper. With blender running, add
  3377. milk, water and hot sauce. Chill soup. Serve garnished with a dollop of sour
  3378. cream and a little lime zest.
  3379.  
  3380. Source:
  3381. "THe Searchable Online Archive of Recipes (SOAR)"
  3382.  
  3383.  
  3384.  
  3385.  
  3386. - - - - - - - - - - - - - - - - - - -
  3387.  
  3388. NOTES : * Or another smooth green hot sauce with a tangy finis
  3389.  
  3390.  
  3391.  
  3392.  
  3393. Nutr. Assoc. : 0
  3394. * Exported from MasterCook *
  3395.  
  3396. Baked Whole Garlic with French Bread
  3397.  
  3398. Recipe By :
  3399. Serving Size : 4 Preparation Time : 2:00
  3400. Categories :
  3401. Amount Measure Ingredient -- Preparation Method
  3402. -------- ------------ --------------------------------
  3403. 4 bulbs garlic -- left whole
  3404. 2 tablespoons olive oil
  3405. OR
  3406. 2 tablespoons clarified butter
  3407. 1/8 teaspoon salt
  3408. 1/8 teaspoon black pepper
  3409. 1 French bread loaf -- sliced and heated
  3410. 6 ounces cream cheese or soft cheese (optional)
  3411. OR
  3412. 1/2 cup butter -- softened
  3413.  
  3414. Heat the oven to 350:F. Trim the tops of the garlic heads, leaving them
  3415. whole but removing about 1/4 inch. Remove excess dry skins. Rub the heads
  3416. with a little of the butter or oil and put in a very small baking dish or
  3417. crock the size of the four heads. Drizzle with the rest of the oil or
  3418. butter, sprinkle with salt and pepper, cover loosely, reduce heat to 275:F
  3419. and bake for 20 minutes. Remove cover and bake for about 1 hour and 15
  3420. minutes. Slice and heat the French bread (optional) in the last 10 minutes
  3421. of the baking garlic.
  3422.  
  3423. To serve: Spread French bread with soft creamy cheese (optional) or butter
  3424. and squeeze clove by clove onto the bread and spread it.
  3425.  
  3426. Description:
  3427. "Barely sweet and mild roasted garlic spread on French bread slices."
  3428. Cuisine:
  3429. "American"
  3430. Source:
  3431. "Earth Kitchen Cookbook by Dee Bell"
  3432. Ratings : Cholesterol Rating 3 Complete Meal 2
  3433. Complexity 1 Cost 1
  3434. Fanciness 4 Fat Content 5
  3435. Looks 3 Serving Temperature 7
  3436.  
  3437.  
  3438.  
  3439.  
  3440.  
  3441.  
  3442.  
  3443. - - - - - - - - - - - - - - - - - - -
  3444.  
  3445. NOTES :
  3446.  
  3447.  
  3448.  
  3449.  
  3450. Nutr. Assoc. : 0
  3451. * Exported from MasterCook *
  3452.  
  3453. Ants on a Log
  3454.  
  3455. Recipe By :
  3456. Serving Size : 0 Preparation Time : 0:00
  3457. Categories :
  3458. Amount Measure Ingredient -- Preparation Method
  3459. -------- ------------ --------------------------------
  3460. 5 stalks celery
  3461. 1/2 cup peanut butter
  3462. 1/4 cup raisins
  3463.  
  3464. 1 Cut the celery stalks in half. Spread with peanut butter. Sprinkle with
  3465. raisins.
  3466.  
  3467.  
  3468.  
  3469. - - - - - - - - - - - - - - - - - - -
  3470.  
  3471. Per serving: 906 Calories (kcal); 66g Total Fat; (60% calories from fat); 35g Protein; 61g Carbohydrate; 0mg Cholesterol; 781mg Sodium
  3472. Food Exchanges: 1 1/2 Grain(Starch); 4 Lean Meat; 1 Vegetable; 2 Fruit; 11 Fat; 0 Other Carbohydrates
  3473.  
  3474.  
  3475.  
  3476. Nutr. Assoc. : 0 0 0
  3477. * Exported from MasterCook *
  3478.  
  3479. Fruit Salsa Dip
  3480.  
  3481. Recipe By :
  3482. Serving Size : 0 Preparation Time : 0:00
  3483. Categories :
  3484. Amount Measure Ingredient -- Preparation Method
  3485. -------- ------------ --------------------------------
  3486. 1 tomato
  3487. 1 orange -- peeled and
  3488. segmented
  3489. 2 kiwis -- peeled and sliced
  3490. 1 red onion -- coarsely chopped
  3491. 1 avocado -- peeled and pitted
  3492. 1 bunch cilantro
  3493. 2 jalapeno chile peppers
  3494. garlic salt to taste
  3495.  
  3496. In a food processor, place tomato, orange, kiwis, red onion, avocado,
  3497. cilantro, and jalapeno chile peppers. Process using pulse setting until
  3498. finely chopped but not quite smooth. Transfer to a medium bowl, and
  3499. garnish with desired amount of garlic salt. Serve with tortilla chips or crackers.
  3500.  
  3501.  
  3502. - - - - - - - - - - - - - - - - - - -
  3503.  
  3504. Per serving: 485 Calories (kcal); 32g Total Fat; (53% calories from fat); 9g Protein; 52g Carbohydrate; 0mg Cholesterol; 40mg Sodium
  3505. Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 4 Vegetable; 1 1/2 Fruit; 6 Fat; 0 Other Carbohydrates
  3506.  
  3507.  
  3508.  
  3509. Nutr. Assoc. : 0 0 0 0 0 0 0 0 0
  3510. * Exported from MasterCook *
  3511.  
  3512. Wild Mushroom Torta
  3513.  
  3514. Recipe By :
  3515. Serving Size : 8 Preparation Time : 0:00
  3516. Categories : Side Dish
  3517. Amount Measure Ingredient -- Preparation Method
  3518. -------- ------------ --------------------------------
  3519. 6 cups sliced wild mushrooms (Oyster, Shiitake)
  3520. 1 teaspoon minced garlic
  3521. 2 tablespoons butter
  3522. Salt & pepper
  3523. 1 (11-ounce) p refrigerated French bread
  3524. 1/4 cup pesto sauce
  3525. 3 ounces white Cheddar cheese -- crumbled
  3526.  
  3527. Saute mushrooms and garlic with butter in large skillet until tender; season with salt and pepper. Shape dough into a round; press onto bottom and side of buttered 10-inch quiche dish and spread with pesto.
  3528.  
  3529. Sprinkle with half the cheese, top with mushrooms and add remaining cheese. Bake at 350 degrees F until browned, 35-40 minutes.
  3530.  
  3531. Source:
  3532. "American Dairy Association"
  3533. S(Internet Address):
  3534. "http://www.ilovecheese.com/"
  3535.  
  3536.  
  3537.  
  3538.  
  3539. - - - - - - - - - - - - - - - - - - -
  3540.  
  3541.  
  3542.  
  3543.  
  3544. Nutr. Assoc. : 0
  3545. * Exported from MasterCook *
  3546.  
  3547. Hazelnut, Brie, and Apple Appetizer
  3548.  
  3549. Recipe By :
  3550. Serving Size : 20 Preparation Time : 0:00
  3551. Categories : Dundee Hazelnuts Snacks
  3552. Amount Measure Ingredient -- Preparation Method
  3553. -------- ------------ --------------------------------
  3554. 1 cup roasted and chopped Oregon hazelnuts
  3555. 4 ounces cream cheese -- room temperature
  3556. 8 ounces Brie cheese (rind trimmed) -- room temperature
  3557. 1 tart apple -- grated
  3558.  
  3559. Blend well the cream cheese with the Brie cheese. Add the hazelnuts and apple; blend. Spread on melba toast or crackers.
  3560.  
  3561. Source:
  3562. "Dundee Hazelnuts & The Oregon Hazelnut Industry"
  3563. S(Internet address):
  3564. "http://www.teleport.com/~nuts/index.html;
  3565. http://www.oregonhazelnuts.org/"
  3566.  
  3567.  
  3568.  
  3569.  
  3570. - - - - - - - - - - - - - - - - - - -
  3571.  
  3572.  
  3573.  
  3574.  
  3575. Nutr. Assoc. : 0
  3576. * Exported from MasterCook *
  3577.  
  3578. Spinach in Phyllo
  3579.  
  3580. Recipe By :
  3581. Serving Size : 6 Preparation Time : 0:00
  3582. Categories :
  3583. Amount Measure Ingredient -- Preparation Method
  3584. -------- ------------ --------------------------------
  3585. 2 lb Spinach -- fresh
  3586. 2 c Onion -- minced
  3587. 2 tb Olive oil
  3588. 5 Garlic cloves -- crushed
  3589. 1 pn Nutmeg
  3590. 1 pn Fennel
  3591. 1 pn Salt -- pepper
  3592. 1 pk Phyllo -- whole wheat
  3593. 1/4 c Corn oil or soy margarine
  3594. melted
  3595.  
  3596. Preheat oven to 375.
  3597.  
  3598.  
  3599. Boil 2 quarts of salted water. Place spinach in the
  3600. boiling water for 2 to 3 seconds and remove.
  3601.  
  3602.  
  3603. Place in colander, rinse under cold water and squeeze
  3604. out excess water.
  3605.  
  3606.  
  3607. Saute onions in olive oil until soft, about 6 to 8
  3608. minutes. Add garlic and cook for 2 to 3 minutes. Set
  3609. aside.
  3610.  
  3611.  
  3612. When onions and garlic have cooled, mix them with
  3613. spinach and add seasonings. Set aside.
  3614.  
  3615.  
  3616. Place a phyllo sheet on a dry work surface. Using a
  3617. pastry brush, lightly coat it with corn oil. Place a
  3618. second sheet over the first and brush with oil
  3619.  
  3620. Fold the phyllo into thirds vertically, making a strip
  3621. about 4" wide.
  3622.  
  3623.  
  3624. Place 2/3 cup of spinach filling on bottom left corn
  3625. of phyllo. Encase it by folding the left-hand, bottom
  3626. corner over the filling, forming a triangle with two
  3627. equal sides.
  3628.  
  3629.  
  3630. Continue folding at a right angle to the end of the
  3631. strip.
  3632.  
  3633.  
  3634. Repeat with remaining phyllo sheets until all filling
  3635. is used.
  3636.  
  3637.  
  3638. Bake for 12 to 15 minutes until golden brown.
  3639.  
  3640.  
  3641. Serve immediately or store up to one week in
  3642. refrigerator or freeze.
  3643.  
  3644.  
  3645.  
  3646.  
  3647.  
  3648.  
  3649. - - - - - - - - - - - - - - - - - - -
  3650.  
  3651.  
  3652.  
  3653.  
  3654. Nutr. Assoc. : 0
  3655. * Exported from MasterCook *
  3656.  
  3657. Gado-Gado
  3658.  
  3659. Recipe By : Nomi Shannon
  3660. Serving Size : 0 Preparation Time : 0:00
  3661. Categories : Dips & Spreads Dressings & Sauces
  3662. Amount Measure Ingredient -- Preparation Method
  3663. -------- ------------ --------------------------------
  3664. 1 Cup Almond Butter
  3665. 4 Tablespoons Chopped Onion
  3666. 1 Tablespoon Honey
  3667. 1 Lemon -- juiced
  3668. 1 Tablespoon Grated Ginger Root
  3669. 1 Tablespoon Tamari Soy Sauce
  3670. 1 Tablespoon Sesame Oil
  3671. 1/2 Teaspoon Cayenne Pepper
  3672. 1/2 Cup Water
  3673.  
  3674. Place all ingredients in blender, add enough water to allow blender to run. Blend until thoroughly pureed. It should the consistency of a smooth, thick soup. Taste and adjust seasonings.
  3675.  
  3676. Your first taste of raw almond butter may seem a bit disappointing - its flavor is more subtle than peanut butter. However, you will find that your palate quickly gets used to it
  3677.  
  3678. Copyright Notice:
  3679. The above recipe was taken from: The Raw Gourmet, Simple Recipes for Living Well, by Nomi Shannon. ) 1998 Nomi Shannon. All commercial rights reserved. This recipe may be distributed freely for non-commercial purposes provided: that this copyright notice is included with the following web site address. (http://www.living-foods.com/rawgourmet).
  3680. Please contact author if you have any questions regarding this matter. (rawgourmet@living-foods.com).
  3681.  
  3682. Source:
  3683. "http://www.living-foods.com/recipes/gadogado.html"
  3684. Copyright:
  3685. ") 1998 Nomi Shannon. Please read copyright notice."
  3686. Yield:
  3687. "2 1/2 Cups"
  3688.  
  3689.  
  3690.  
  3691.  
  3692. - - - - - - - - - - - - - - - - - - -
  3693.  
  3694. NOTES : The above recipe is based on an Indonesian dish traditionally made with peanuts. We are using almonds here. Peanuts are not recommended. A fungus called aflatoxin naturally occurs in the peanut crop. Although the crops are inspected for it, a certain percentage is allowed and since it is a proven carcinogen, peanuts are best left alone. Another reason peanut butter isnt recommended is that it is not possible to make a butter out of raw peanuts. Peanut butter is produced from roasted peanuts.
  3695.  
  3696.  
  3697.  
  3698.  
  3699. Nutr. Assoc. : 0
  3700. * Exported from MasterCook *
  3701.  
  3702. Antipasti
  3703.  
  3704. Recipe By :
  3705. Serving Size : 4 Preparation Time : 0:10
  3706. Categories : Side Dish
  3707. Amount Measure Ingredient -- Preparation Method
  3708. -------- ------------ --------------------------------
  3709. 6 cups mixed greens, such as mesclun, gourmet, It
  3710. 1 cup artichoke heart quarters -- drained
  3711. 1 cup roasted red peppers -- drained
  3712. 1/2 cup julienned sun-dried tomatoes in olive oil -- drained
  3713. 1/2 cup ripe olives
  3714. 1/2 cup dry bread crumbs
  3715. 1 teaspoon Italian seasoning
  3716. 1/4 teaspoon salt
  3717. 1 egg -- beaten
  3718. 1 tablespoon olive oil
  3719. 8 ounces smoked mozzarella cheese -- cut into 3/4 cubes
  3720. 2 tablespoons balsamic vinegar -- optional
  3721. 1/4 cup julienned fresh basil leaves
  3722. OR
  3723. 1 tablespoon dried basil -- optional
  3724.  
  3725. Place greens on large serving platter. Arrange artichoke hearts, peppers, sun-dried tomatoes and olives over greens.
  3726.  
  3727. Combine bread crumbs, Italian seasoning and salt in shallow bowl. Dip cheese cubes in egg, then bread crumb mixture, turning to coat all sides thoroughly. Repeat process, coating cheese in egg then bread crumb mixture again.
  3728.  
  3729. Heat oil in large skillet over medium-high heat. Place cheese cubes in skillet; cook 2 to 3 minutes until golden brown, turning frequently to cook all sides. Place cheese on antipasto platter; drizzle with vinegar and sprinkle with basil, if desired. Serve immediately.
  3730.  
  3731. Source:
  3732. "American Dairy Association"
  3733. S(Internet Address):
  3734. "http://www.ilovecheese.com/"
  3735. T(Cook Time):
  3736. "0:05"
  3737.  
  3738.  
  3739.  
  3740.  
  3741. - - - - - - - - - - - - - - - - - - -
  3742.  
  3743. NOTES : Substitute 1/4 teaspoon each dried oregano, basil, rosemary and thyme, if desired. Substitute provolone cheese, cut into 1/2 cubes, for smoked mozzarella, if desired
  3744.  
  3745.  
  3746.  
  3747.  
  3748. Nutr. Assoc. : 0
  3749. * Exported from MasterCook *
  3750.  
  3751. Spiced Peanuts
  3752.  
  3753. Recipe By :
  3754. Serving Size : 0 Preparation Time : 0:00
  3755. Categories : Appetizer Snacks
  3756. Amount Measure Ingredient -- Preparation Method
  3757. -------- ------------ --------------------------------
  3758. 1 cup granulated sugar
  3759. 1/2 cup water
  3760. 1 teaspoon cinnamon
  3761. 1/2 teaspoon nutmeg
  3762. 1/2 teaspoon cloves
  3763. 1 pound roasted peanuts
  3764.  
  3765. Boil sugar, water and spices until syrup threads from a spoon (300 F). Drop 1 pound of peanuts into syrup.
  3766.  
  3767. Stir until nuts are coated. Pour out on foil; allow to cool. Store in an airtight container.
  3768.  
  3769. Source:
  3770. "Virginia Carolina Peanuts"
  3771. S(Internet Address):
  3772. "http://aboutpeanuts.com/"
  3773. Yield:
  3774. "1 1/2 pounds"
  3775.  
  3776.  
  3777.  
  3778.  
  3779. - - - - - - - - - - - - - - - - - - -
  3780.  
  3781.  
  3782.  
  3783.  
  3784. Nutr. Assoc. : 0
  3785. * Exported from MasterCook *
  3786.  
  3787. Cheesy Wontons With Sweet and Sour Dip
  3788.  
  3789. Recipe By :
  3790. Serving Size : 12 Preparation Time : 0:30
  3791. Categories : Side Dish
  3792. Amount Measure Ingredient -- Preparation Method
  3793. -------- ------------ --------------------------------
  3794. 12 ounces (3 to 4 cups) Jalapeno Jack cheese -- cut into 3/4
  3795. 24 square wonton wrappers
  3796. 3 cups (3 to 4) vegetable oil
  3797. 1 (8 ounce) pa cream cheese -- softened
  3798. 1/3 cup bottled sweet-sour sauce
  3799.  
  3800. Place 1 cube of cheese in middle of wonton wrapper. Fold in half to form a triangle, sealing edges with water. Fold remaining 2 edges together and seal. Repeat with remaining cheese and wrappers.
  3801.  
  3802. Heat oil in deep skillet to 375F.
  3803.  
  3804. Fry wontons 6 to 8 at a time until golden brown, about 4 minutes. Drain on paper towel.
  3805.  
  3806. For dip, combine cream cheese and sweet-sour sauce in small bowl until smooth. Serve wontons with sauce for dipping.
  3807.  
  3808. Source:
  3809. "American Dairy Association"
  3810. S(Internet Address):
  3811. "http://www.ilovecheese.com/"
  3812. T(Cook Time):
  3813. "0:18"
  3814.  
  3815.  
  3816.  
  3817.  
  3818. - - - - - - - - - - - - - - - - - - -
  3819.  
  3820.  
  3821.  
  3822.  
  3823. Nutr. Assoc. : 0
  3824. * Exported from MasterCook *
  3825.  
  3826. Fresh Gazpacho
  3827.  
  3828. Recipe By :
  3829. Serving Size : 4 Preparation Time : 0:00
  3830. Categories : Soups
  3831. Amount Measure Ingredient -- Preparation Method
  3832. -------- ------------ --------------------------------
  3833. 2 Cups Tomatoes -- chopped
  3834. 1/4 Cup Red Onion -- chopped
  3835. 1 Cup Cucumber -- peeled, seeded, &
  3836. chopped
  3837. 1 Clove Garlic -- halved
  3838. 1/2 Cup Green Pepper -- chopped
  3839. 1 1/2 Cups Tomato Juice
  3840. OR
  3841. Vegetable Juice
  3842. 1/2 Cup Bell Pepper -- minced
  3843. 1/4 Cup Red Onion -- minced
  3844. 1 Cup Cucumber -- peel, seed, slice
  3845. 1 1/2 Cups Filtered Water
  3846. 1 Teaspoon Basil
  3847. or
  3848. Dill
  3849. 1/4 Cup Green Onions -- minced (garnish)
  3850. 1 Dash Cayenne
  3851. OR
  3852. Paprika
  3853.  
  3854. Put first 5 ingredients into a food processor and puree. Transfer to a large bowl. Stir in remaining ingredients and chill for several hours before serving.
  3855.  
  3856.  
  3857.  
  3858.  
  3859.  
  3860. - - - - - - - - - - - - - - - - - - -
  3861.  
  3862.  
  3863.  
  3864.  
  3865. Nutr. Assoc. : 0
  3866. * Exported from MasterCook *
  3867.  
  3868. Blue Cheese Stuffed Mushrooms
  3869.  
  3870. Recipe By :
  3871. Serving Size : 0 Preparation Time : 0:00
  3872. Categories : Appetizer
  3873. Amount Measure Ingredient -- Preparation Method
  3874. -------- ------------ --------------------------------
  3875. 20 large fresh mushrooms
  3876. 2 tablespoons butter or margarine
  3877. 1/4 cup finely chopped red pepper
  3878. 1/2 cup heavy cream
  3879. 1/3 cup crumbled blue cheese
  3880. 1 1/2 cups cooked rice
  3881. 1 tablespoon minced fresh basil
  3882. 1/8 teaspoon ground white pepper
  3883. Fresh basil -- chopped, for garnish
  3884.  
  3885. Clean mushrooms with damp paper towel. Remove mushroom stems; finely chop stems and set aside. Saute mushroom caps in butter in skillet until almost tender; drain on paper towels. Saute mushroom stems and red pepper in skillet.
  3886.  
  3887. Add cream; bring to a boil. Reduce heat and add cheese; cook until melted. Stir in rice, basil, and pepper; cook until thoroughly heated. Spoon rice mixture into mushroom caps. Place mushroom caps in greased shallow baking pan.
  3888.  
  3889. Cover and bake at 350 degrees 10 minutes or until tender. Drain on paper towels. Garnish stuffed mushrooms with basil.
  3890.  
  3891. Source:
  3892. "The Rice Council"
  3893. S(Internet Address):
  3894. "www.usarice.com"
  3895.  
  3896.  
  3897.  
  3898.  
  3899. - - - - - - - - - - - - - - - - - - -
  3900.  
  3901.  
  3902.  
  3903.  
  3904. Nutr. Assoc. : 0
  3905. * Exported from MasterCook *
  3906.  
  3907. Deviled Eggs
  3908.  
  3909. Recipe By :
  3910. Serving Size : 4 Preparation Time : 0:00
  3911. Categories : Cheese/eggs
  3912. Amount Measure Ingredient -- Preparation Method
  3913. -------- ------------ --------------------------------
  3914. 3 large Hard cooked eggs
  3915. 1/2 teaspoon Prepared mustard
  3916. 2 tablespoons Mayo OR Salad dressing
  3917. 1 Dash Pepper
  3918.  
  3919. Cut eggs lengthwise into halves. Slip out yolks and mash with a fork. Mix in remaining ingredients. Fill with yolk mixture, heaping it up lightly.
  3920.  
  3921.  
  3922.  
  3923.  
  3924.  
  3925. - - - - - - - - - - - - - - - - - - -
  3926.  
  3927.  
  3928.  
  3929.  
  3930. Nutr. Assoc. : 0
  3931. * Exported from MasterCook *
  3932.  
  3933. Strawberry Brie Bites
  3934.  
  3935. Recipe By :
  3936. Serving Size : 0 Preparation Time : 0:00
  3937. Categories : Appetizer
  3938. Amount Measure Ingredient -- Preparation Method
  3939. -------- ------------ --------------------------------
  3940. 4 Bays English Muffins -- split
  3941. 1/2 cup strawberry preserves
  3942. 1 1/2 cups strawberries -- sliced
  3943. 1/2 ounce Brie cheese -- rind removed
  3944. 1/2 cup sliced almonds -- toasted
  3945.  
  3946. Preheat oven to broil. Lightly toast muffin halves; cut each diagonally into thirds and arrange on foil-lined baking sheet.
  3947.  
  3948. Spread preserves over muffins; top with strawberries. Thinly slice cheese; cut into pieces to fit over each muffin third.
  3949.  
  3950. Broil 4 to 5 inches from heat source 1 to 2 minutes or until cheese is melted; sprinkle with almonds. Serve immediately.
  3951.  
  3952. Source:
  3953. "Bays Corporation"
  3954. S(Internet Address):
  3955. "http://www.bays.com"
  3956. Yield:
  3957. "2 dozen"
  3958.  
  3959.  
  3960.  
  3961.  
  3962. - - - - - - - - - - - - - - - - - - -
  3963.  
  3964. NOTES : Brie bites may be prepared up to 30 minutes before broiling
  3965.  
  3966.  
  3967.  
  3968.  
  3969. Nutr. Assoc. : 0
  3970. * Exported from MasterCook *
  3971.  
  3972. Cheddar Pecan Spread
  3973.  
  3974. Recipe By :
  3975. Serving Size : 16 Preparation Time : 0:00
  3976. Categories : Side Dish
  3977. Amount Measure Ingredient -- Preparation Method
  3978. -------- ------------ --------------------------------
  3979. 1/2 (4 ounce) pa reduced-fat cream cheese -- softened
  3980. 1/4 cup butter -- softened
  3981. 8 ounces sharp Cheddar cheese -- (2 cups) shredded
  3982. 1/2 cup pecans -- toasted, chopped
  3983. 1/2 teaspoon minced garlic -- roasted
  3984. 3 tablespoons chutney -- chopped
  3985.  
  3986. Beat cream cheese and butter until smooth. Beat in remaining ingredients.
  3987.  
  3988. Serve with assorted vegetables and crackers.
  3989.  
  3990. Source:
  3991. "American Dairy Association"
  3992. S(Internet Address):
  3993. "http://www.ilovecheese.com/"
  3994.  
  3995.  
  3996.  
  3997.  
  3998. - - - - - - - - - - - - - - - - - - -
  3999.  
  4000. NOTES : Ingredients can be combined in a food processor; process until nuts are finely chopped. Flavor of spread improves if made 1 to 2 days in advance. This spread can be refrigerated up to 3 weeks
  4001.  
  4002.  
  4003.  
  4004.  
  4005. Nutr. Assoc. : 0
Advertisement
Add Comment
Please, Sign In to add comment
Advertisement
Public Pastes
Advertisement
We use cookies for various purposes including analytics. By continuing to use Pastebin, you agree to our use of cookies as described in the Cookies Policy.  OK, I Understand
Not a member of Pastebin yet?
Sign Up, it unlocks many cool features!