Chicken Dim
Sum Recipe
24 Chicken wings, separated, -tips discarded
2 c Soy sauce
2 ts Prepared mustard (Asian)
2 ts Freshly grated ginger
1/2 c Sugar
2 ts Finely chopped garlic
1. Combine soy,mustard, ginger, sugar and garlic, stir well,then pour over
chicken wings, 2. Cover and refrigerate over night 3. At serving time heat oven
to 350 degrees and bake for 1 hour.
Flaming Cheese Recipe
1 lb Mozzarella cheese
2 tb Butter, melted
2 tb Brandy
1/2 Lemon
Heat oven to broil. Have serving tray ready with crackers, lemon and brandy.
Cut cheese into 3 wedges; arrange in star shape in a pie pan or shallow quiche
pan suitable for broiling and serving. Pour melted butter over cheese.
Broil 4 to 6 inches from heat until cheese is bubbly and light brown. Add to
serving tray and take to guests. Pour slightly warmed brandy over cheese and
ignite immediately, in front of guests. Squeeze lemon juice over cheese to
extinguish flame. Serve at once with firm crackers, toasted pita bread or
crusty French bread slices.
Greek Appetizer Recipe
2 md Eggplant
3 md Tomatoes, peeled & coarsely -- chopped
3 Garlic cloves
3 tb Chopped parsley
1/2 ts Oregano
1 ts Fresh mint, chopped
1 ts Salt
1/4 ts Pepper
3 tb Olive oil
5 tb Lemon juice
Cook eggplants in their skins. Peel them or scoop out the insides. Mix the
pulp with the tomatoes, garlic, herbs, salt & pepper. Put into blender. Add
oil a little at a time, blending at low speed. Add lemon juice & vinegar
& blend at a higher speed till smooth. Serve with pita.
Garbanzo Dip - Humous
Recipe
15 1/2 oz Can garbanzo beans, drained -- & rinsed
6 tb Water
1/4 c Lemon juice
1 ts Garlic, minced
1 1/2 ts Olive oil
1/2 ts Lemon rind, grated
2 tb Parsley, chopped
3 tb Green onions, sliced
1/4 ts Oregano, dried
Blend beans, water, lemon juice & garlic in a food processor, until
smooth. Transfer to a small bowl & stir in the rest of the ingredients.
Cover & refrigerate until ready to serve. Use with pita bread pieces,
artichokes.
Easy Indian Samosas Recipe
2 tb Veg oil
1 Onion;finely chopped
1 tb Ginger root;fresh, chopped
1 Garlic clove; finely chopped
1 tb Curry powder
1 1/2 ts -salt
1/4 c -water
1 1/2 c Peas; frozen
4 Potatoes;cooked and diced
1/4 c Coriander; chopped fresh
24 Spring Roll wrappers or -Egg roll wrapper
1 Egg; lightly beaten
Vegetable oil for frying
This recipe uses either spring roll wrapper or Egg roll wrappers to save
time rather the traditional pastry. These may be made ahead of time and frozen.
Heat 2 Tbsp of oil in deep skillet. Add onions, ginger & garlic. Cook few
minutes without browning. Add curry and salt. Cook 30 to 60 seconds. Add water,
peas and potatoes. Heat mixture thoroughly; combine well. Add coriander but do
not cook. Cool completely.
Separate wrappers individually. If difficult to separate, unwrap package and
cover with a damp cloth. After a few minutes, top wrapper can be removed.
Place tablespoonful of filling on wrapper. Brush edges with egg and fold over
filling into a triangular shape. Place on baking sheet lined with a clean tea
towel. Separate second wrapper and repeat. Heat 1 inch of oil in deep skillet.
Cook in batches few minutes on each side until golden and crisp. Drain on a
rack or paper towels. Serve with chutney as a dip if you wish. MAKES: approx
24.
Bacon - Onion Appetizers
Recipe
Yield: 32 Appetizers
1/3 c Butter / margarine; softened
1/2 c Onion; finely chopped
6 sl Bacon; cooked and crumbled
2 tb Fresh parsley; chopped
2 ea 8-oz cans refrigerated -crescent rolls
Combine first 4 ingredients. Unroll crescent rolls, and separate into 8
rectangles; firmly press diagonal perforations to seal. Spread butter mixture
evenly over dough. Roll up each rectangle, beginning with short side; pinch
seam to seal. Cut each into 4 slices. Place pinwheels on ungreased cookie
sheets; flatten slightly. Bake at 375F for 15 minutes or until golden.
**Note: To freeze, bake Bacon-Onion Appetizers, 10 minutes or until lightly
browned; cool and freeze up to 3 months. To s
erve, thaw and place on a baking sheet; bake at 375F for 5 minutes.
Impossible Cheddar &
Broccoli Appetizers Recipe
Yield: 30 Servings
10 oz Frozen chopped broccoli*
8 oz Whole kernal corn; drained
1/4 c Onion; chopped
1/2 c Walnuts; coarsely chopped
1/2 c Milk
1/4 c Butter; melted
2 Eggs
1/2 c Bisquick
1/4 ts Garlic salt
1 c Cheddar cheese; shredded
*Thaw and drain the broccoli. Heat oven to 375. Grease a 9x9x2" pan.
Mix broccoli, corn, onion and walnuts. Place in pan. 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.
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. Cut into triangles or squares.
Lemon-Olive Meatball
Appetizers Recipe
Yield: 12 Appetizers
1 lb Ground beef
3 tb Lemon juice
1 ts Salt
1 c Cheddar cheese -- grated
12 Olives -- minced
1/4 Green bell pepper -- chopped fine
1 c Soft bread crumbs
1/2 c Milk
1 Egg -- beaten
12 Bacon slices
Partially cook bacon, keeping it from curling. Mix all ingredients except
bacon. Shape into 12 balls. Wrap a bacon slice around each ball; fasten with a
toothpick. Arrange in baking dish. Bake in preheated 350-degree oven for about
40 minutes, turning once or twice.
Mushroom Party Appetizers
Recipes
Yield: 1 Party
1 Onion, chopped
1 Clove garlic, minced
2 ts Olive oil
1 lb Mushrooms, chopped
8 oz Cream cheese, softened
1/2 ts Worcestershire sauce
1 Loaf wheat bread
In skillet saute onion and garlic in oil. Add mushrooms; saute about 2
minutes and drain off liquid. Remove from heat. Add softened cream cheese and
worcestershire sauce; mix together. Cut crusts from loaf of bread. Flatten
bread slices with your hand or with a rolling pin. Sporead mushroom mixture on
each slice of bread;roll up bread slices. Place on foil or freezer wrap. Lay
each log end to end to form a long roll. Freeze at least overnight. To serve,
slice the roll into small one-half inch round pieces. Broil for 5 minutes or
until crisp. Serve hot.
No Cook Mushroom Appetizers
Recipe
Yield: 30 appetizers
2 lb Very Fresh Mushrooms
8 oz Softened Cream Cheese
4 1/2 oz Can Deviled Ham
2 tb Chopped Stuffed Olives
Onion Salt
Garlic Salt
Dry Mustard
Pepper
Pimento
Rinse mushrooms well. Remove the stems. Mix the cream cheese, deviled ham,
chopped olives and the seasonings. Spoon or pipe the cheese mixture into the
mushroom caps. Garnish with pimento. Place on platter, wrap and refrigerate
until serving time. These may be made a day in advance.
Stuffed Mushroom Appetizers
Recipe
Yield: 20 Appetizers
20 lg Fresh mushrooms
3 Slices of sandwich ham
1/4 md Onion, Minced
4 tb Margarine or butter
Wash mushrooms and remove stems. Mince stems and ham slices. Add onions to
ham and stems. Take 2 T. of butter and melt. (microwave or stove) Put all the
mushroom caps in a ziploc bag and put warm, not hot, melted butter over them.
close bag and shake. Pour out onto to baking tray for microwave or stove. Melt
2 t. butter and add onion ham and stem mixture. Saute for 2 minutes. Spoon into
caps. Top with romano or parmesan cheese. Mozzarella is especially good on top.
Bake in 375 oven for 10 min or microwave for 2 to 3 min on high. Can be made in
advance and kept in refrigerator. Microwave before serving.
Salmon Tortilla Appetizers
Recipe
Yield: 48 Appetizers
15 oz Salmon, canned -- flaked
8 oz Cream cheese -- softened
4 tb Salsa -- mild or medium
2 tb Fresh parsley
1 ts Cilantro
1/4 ts Ground cumin -- optional
8 Flour tortillas -- 8 inch
Drain salmon and remove any bones. In a small bowl combine salmon, cream
cheese, salsa, parsley and cilantro. Add cumin if desired. Spread about 2
tablespoons mixture over each tortilla. Roll each tortilla up tightly and wrap
individually with plastic wrap. Refrigerate 2-3 hours; slice each tortilla into
bite-size pieces.
Potato Appetizers Recipe
Yield: 15 appetizrs
1 lb Potatoes
2 tb Olive oil
Salt and pepper to taste
1/2 c Chives or green onions; -finely chopped
1/2 ts Paprika
1/2 c Wheat germ
Peel and chop potatoes. Place potatoes in a pot and cover with water. Boil
until soft. Mash cooked potatoes with oil, then add seasonings. Meanwhile, heat
oven to 375 degrees. Shape mix into 1-inch balls. Mix the paprika and wheat
germ together in a dish. Roll potato balls in paprika and wheat germ mixture
until coated. Place on oiled baking sheet. Bake at 375 degrees for about 20
minutes. Let stand on folded paper towels before serving with toothpicks.
Sun-Dried Tomato-Mozzarella
Appetizers Recipe
Yield: 20 appetizers
1 pt Cherry tomatoes
1/4 lb Mozzarella cheese, part -skim milk, diced
1/4 c Olive oil
1 Garlic clove, minced
2 tb Fresh basil leaf, minced
1/4 c Sun-dried tomatoes, -oil-packed
Black pepper
If using oil-packed tomatoes, drain well and pat dry. Mince. If using
dehydrated, soak in water for a few minutes according to directions on package.
Dry, then mince.
Cut mozzarella into 1/4-inch cubes. Chop fresh basil leaves finely. Mince
garlic clove; use more garlic if preferred. Combine the cheese, basil, garlic,
sun-dried tomatoes and black pepper in small bowl. Add the olive oil and blend
well. Cover and refrigerate 1 hour to blend flavors.
Just before serving, prepare cherry tomatoes by removing the stem end, cutting
a thin slice from bottom of tomato to keep it setting straight and removing
center from tomatoes with melon baller or small spoon. Sprinkle inside of
tomatoes very lightly with salt and invert on paper towels to drain briefly.
Stuff the tomatoes with the cheese mixture, garnish with small basil leaves and
serve immediately. NOTE:For best flavor fresh tomatoes should not be
refrigerated; plan on serving these soon after filling.
Waikiki Appetizers Recipe
Yield: 15 - 20 appetizers
1 1/2 lb Bulk Pork Sausage
20 oz Pineapple Chinks In Syrup
1/2 c Packed Brown Sugar
1/4 c Lemon Juice
2 tb Cornstarch
2 tb Soy Sauce
1/2 c Chopped Green Pepper
1/2 c Drained Maraschino Cherries
Shape sausage into 1/2 to 3/4 inch balls. Place in single layer in baking
pan. Bake in 400F oven 25 minutes, or until cooked; drain on paper towels.
Meanwhile, drain pineapple, reserve syrup. Add enough water to syrup to measure
1 cup; combine with brown sugar, lemon juice, cornstarch and soy sauce in large
saucepan. Cook and stir until sauce boils and thickens. Fold in green pepper,
cherries, pineapple chunks and drained cooked sausage. To serve, turn into
chafing dish.
|
