Spaghettini with Spinach, Garlic and Lemon

Ingredients
1 lb spaghettini, angel hair or spaghetti pasta

6 tablespoons olive oil
8 garlic cloves, crushed or minced
zest of one lemon
juice of one lemon
10 oz bag of baby spinach
salt and pepper to taste

preparation
In a skillet heat, 6 tablespoons olive oil over medium low heat. Add garlic and cook for 10 to 12 minutes to gently cook the garlic.  Add lemon zest and lemon juice. Season with salt and pepper.

Bring a large pot of well salted water to a boil. Add pasta and cook according to package directions. Drain pasta well and transfer to a large bowl. Immediately add spinach and garlic lemon oil and toss everything together. Mound the pasta on a large platter and serve.

RECIPE MUFFALATTA OLIVE SALAD SANDWICH

Ingredients

Salad:

4 cloves garlic, finely minced
1/2 c. chopped green stuffed olives
1 c. chopped oil cured black olives, (pitted)
4-5 pepperoncini, minced
1/2 c. roasted red peppers, chunks
1 c. olive oil
3 tbsp. fresh parsley
large pinch red pepper flakes
1/4 tsp. each oregano and basil
2 tbsp. white wine or balsamic vinegar

Sandwich:

1 large round loaf bread
1/3 lb. salami, thinly sliced
1/2 lb. Provolone, thinly sliced
1/2 red onion, sliced in circles
1/2 lb. Havarti cheese, thinly sliced
1/3 c. Prosciutto or Capicola ham, thinly sliced

 preparation

Combine ingredients for salad and allow to stand overnight so that flavors can mingle.

Slice the bread in half, slicing off the top portion (like a cap) and scoop out some of the center of loaf. Drizzle oil from salad on both top and bottom halves, using a good deal of the mixture for the bottom half.

Layer the olive salad, cold cuts, cheeses, and layer again until all ingredients are used. Top with bread top (cap). Slice into 6 wedges.

Variations: Thinly sliced pancetta may be sautéed and used in addition to other cold cuts.

A unique muffalatta-like calzone can be made by using home-made bread dough . Add 1 tablespoon crushed fennel seeds and 1/2 teaspoon each oregano, basil, and rosemary to the dough.

When preparing the salad, use 1/2 cup less olive oil.

Roll out to a 14x9 inch rectangle, brush with olive oil, layer on the salad and cold cut ingredients, sprinkle with fresh mozzarella and chunks of ricotta cheese, roll up and pinch closed. Allow dough to rise until nearly doubled and bake until golden. Don't forget to cut a vent hole in the dough to allow steam to escape.

This recipe is a nice take-along for picnics and Summer day trips.

Spicy Thai Peanut Noodles

Ingredients

400ml tin of coconut milk (use low fat if you prefer)

2 tbsp red curry paste

3 tbsp peanut butter (can be smooth or crunchy – whatever you have/like)

300ml vegetable or chicken stock

3 tbsp fish sauce (or soy sauce for a vegetarian version)

1 tbsp light brown sugar

3 lime leaves, ripped in half (optional)

2-3 tsp Sriracha sauce (or other similar chilli sauce)

1 lime, plus wedges to serve

1- 2 red chillies, finely chopped (de-seeded for less heat)

350g/ 12oz medium rice noodles

1 red pepper, thinly sliced

150g/ 5oz broccolini (Sprouting Broccoli), stalks chopped into inch pieces and any large florets halved

150g/ 5oz sugar snap peas, cut in half on the diagonal

2 fat spring onions, finely sliced

150g/ 5oz beansprouts

55g/ 2 oz unsalted peanuts, toasted in a dry frying pan and roughly chopped

Small handful of fresh coriander/cilantro, roughly chopped

 

preparation

Heat a large frying pan or wok then add the coconut milk. Mix well to make sure there are no lumps if it has separated at all then gently bring to the boil. Simmer for a few minutes then add the red curry paste and peanut butter and mix well before then adding the stock, fish sauce, sugar, lime leaves, Sriracha, the juice of half the lime and one of the chillies. Bring to the boil and leave to simmer for 5 minutes to reduce and thicken slightly.

While the sauce is reducing put the noodles into a large bowl and cover with boiling water. Leave for 5-7 minutes to soften then drain and rinse with cold water to stop them cooking further and from sticking together, then set aside. (If they are still a little on the crunchy side don't worry – they will finish cooking in the sauce.)

Taste to check the sauce then adjust the seasoning if needed (more fish sauce if you need more salt, more lime, sugar, spice etc) until you have the perfect balance. Add the sliced red pepper, broccolini, and sugar snap peas to the pan and stir well through the sauce. Cook for a minute or 2, uncovered, until tender-crisp, then add most of the spring onions and bean sprouts (reserving some for garnish), the drained noodles, three-quarters of the coriander and the peanuts. Toss everything well together so it is all coated in the sauce and piping hot then divide between 4 bowls. Finish with the remaining beansprouts then sprinkle over the spring onions, coriander, chopped peanuts and if you like the extra chilli and serve at once with a wedge of lime, chop sticks and a cold beer!

 

RECIPE HOT ROAST BEEF SANDWICHES

Ingredients

1 lb. thinly sliced roast beef
1 can beef broth
1 whole onion, thinly sliced
3 cloves garlic, minced
1 small can sliced mushrooms
3 tablespoons Wondra flour
2 tablespoons ketchup
1/2 tsp. onion powder
1/4 tsp. garlic powder
1/4 tsp. each salt and pepper

 preparation

In a medium saucepan, bring beef broth to a boil. Add onion and garlic powder, ketchup, minced garlic and sliced onion.

When broth comes to a rolling boil, drop in the separated sliced roast beef and remove immediately from heat. Using a slotted spoon, remove roast beef from broth after 2-3 minutes. Return broth to stove on high setting and sprinkle Wondra flour over surface, stirring briskly to avoid lumps.

Simmer over medium heat 5 minutes. At the last minute, drain the sliced mushrooms and add. Pour over roast beef on white bread or buttered and toasted buns or bulkie rolls. Top with a thin slices of tomato or a few lettuce leaves , if desired. Season to taste with salt and pepper.

Serve.

 

RECIPE CHICKEN SALSA SANDWICH GRILL

Ingredients 

4 boneless skinless chicken breast halves
1/2 cup salsa
3 whole garlic cloves
2 tablespoons olive oil
1/3 cup shredded cheddar cheese
4 hamburger buns
4 large lettuce leaves
seasoned salt
pepper
a few drops fresh lemon juice (optional)

preparation

In a skillet, saute chicken with garlic cloves for 5-7 minutes on each side until chicken is white and opaque or until done (165°F). Turn garlic cloves until both sides achieve a roasted appearance, then crush them into the oil using a fork. Remove if the cloves begin to brown, as this will make the oil bitter.

Meanwhile, brush hamburger buns lightly with a few drops of olive oil (or melted butter if preferred) and broil or toast until lightly golden on the inside.

Remove skillet from heat. Slice each chicken breast into 3 or 4 pieces and divide evenly onto toasted buns. Sprinkle lightly with seasoned salt and pepper, and a few drops of freshly squeezed lemon juice, if desired.

Top with salsa and shredded cheese; run under broiler just until cheese has melted, about 2 minutes.

Variation: This can be prepared on the outdoor grill. Marinate chicken breasts in olive oil into which the garlic cloves have been pressed for 30 minutes before grilling chicken over hot coals.

Makes 4 Servings.

 

Cinnamon Roll Cake

Ingredients

Cake:
3 c. flour
1/4 tsp.salt
1 c. sugar
4 tsp. baking powder
1 1/2 c. milk
2 eggs
2 tsp. vanilla
1/2 c. butter, melted

Topping:
1 c. butter, softened
1 c. brown sugar
2 Tbsp. flour
1 Tbsp. cinnamon

Mix everything together except for the butter. Slowly stir in the melted butter and pour into a greased 9x13 pan. For the topping, mix all the ingredients together until well combined. Drop evenly over the batter and swirl with a knife. Bake at 350 for 28-32 minutes.

Glaze:
2 c. powdered sugar
5 Tbsp. milk
1 tsp. vanilla


While warm drizzle the glaze over the cake.

Mini Cheese Balls: Sun Dried Tomato and Pistachio or Pecan with Bacon

Ingredients

Base:
12 oz of reduced fat cream cheese
1/2 c shredded monterrey jack cheese
1 c parmesan cheese
1 tbsp garlic powder
1 tsp cajun seasoning
1/2 tsp black pepper
1 tsp parsley flakes
3 oz goat cheese

Sun Dried Tomato with Pistachios
4 tbsp chopped sun-dried-tomatoes (the ones packed in oil)
1 c pistachios (divided)

Bacon with Pecans
1/2 c chopped bacon (not bits, use freshly made)
1 c chopped pecans (divided)
1/2 tsp finely diced green onions

In a large mixing bowl whip together all of the base ingredients with either a stand or hand mixer (you could also use a cheddar or gouda if you prefer a different cheese than monterry jack).  Mix well for at least 2 minutes to combine the ingredients.  Scrape down the sides of the bowl if needed.  Remove half of the mixture into a separate bowl.  Add your mix-ins and flavors and mix well to combine (only 1/2 the nuts for each flavor.  Reserve the remaining nuts).  Remove the mixture to a small bowl and chill for at least 30 minutes to an hour.  Repeat this process with the second half of the base and the additional mix-ins.

Put the remaining nuts (keeping them separate) into a food processor and finely chop them.  Pour each into a separate dish.  After the mixtures have chilled, remove from the fridge and scoop out of the bowl using a medium size cookie scooper (you can also use a tablespoon if you don’t have a cookie scooper).  Then roll each scoop  in the chopped nuts, coating each cheese ball in the nuts that correspond with their recipe.  Chill the formed cheese balls in the fridge for another 30 minutes then serve with crackers or vegetables

The Swiss Mushroom Melt Grilled Cheese

Ingredients

• 2 slices french bread
• ¾ cup mushrooms
• Butter
• Thyme
• Salt & Pepper
• Garlic powder
• ¼ cup beef stock
• White wine vinegar
• Worcestershire sauce
• ½ cup grated swiss cheese

preparation

1. Slice large mushrooms in half, leave the rest whole.
2. Saute mushrooms in a pan on low-medium heat with 1-2 tbsp butter.
3. Once mushrooms have nearly finished sauteing, give a light sprinkle of thyme, sprinkle some garlic powder, and salt & pepper to taste. Stir spices in.
4. Pour in beef stock and white wine vinegar (could also use red wine vinegar, or wine if it’s handy!).
5. Add some Worcestershire sauce (about 4-5 drops, more if you like).
6. Cook mushrooms until stock has reduced and thickened.
7. Now for the sandwich!
8. Butter all sides of your bread.
9. Place layer of grated Swiss cheese on bread.
10. Top with mushrooms.
11. Add another layer of Swiss Cheese and top with bread.
12. In a pan on medium heat (lower heat if your bread is browning, but cheese isn’t melting enough), cook grilled cheese until golden brown and cheese is melted.
13. Dig in!

RECIPE CRABMEAT SPREAD

Ingredients

1 (8 oz.) pkg. cream cheese
1 tbsp. milk
1 (7.5 oz) can crabmeat or 1 cup imitation crabmeat
1/2 tsp. grated horseradish
2 tbsp. green onions, chopped
salt and pepper, to taste
pinch each of garlic and onion powder
large pinch ground celery seed or 1 tsp. chopped fresh celery leaves
1 tsp. dry or 1 tbsp. fresh parsley, minced
pinch of paprika
2 tbsp. bread crumbs or Panko
1 tbsp. butter

  preparation

Preheat oven to 375°F.

Melt butter and toss with breadcrumbs and paprika.

Mix together all remaining ingredients well. Spread evenly in a small baking or casserole dish or a Pyrex pie dish. Sprinkle with buttered bread crumbs and a pinch of parsley. Taste and adjust seasonings.

Bake for 10-15 minutes. Serve while still warm with pita pockets and lettuce or plain with fancy crackers or flatbread.

RECIPE BEER DIP

Ingredients

2 (8 oz) pkgs. cream cheese, softened
1 (1 oz) pkg. Ranch dressing mix (dry)
2 c. shredded cheddar or Monterey Jack cheese
2 tbsp. chopped green onions or chives (optional)
1/3 c. beer

 preparation

Combine cream cheese and dry Ranch dressing mix with cheese and onions or chives. Stir together well and add beer. Mixture will seem to be too liquid but it will set up in the refrigerator if you leave it to chill for at least 4 hours or overnight.

RECIPE PECAN PARTY MIX

Ingredients

3/4 cup brown sugar
5 cups Crispix
3/4 cup butter
1 cup whole pecans
2 1/2 cups Rice Chex

 

preparation

Preheat oven to 350°F.

Combine Rice Chex, Crispix and pecans in a 9x13-inch pan. Boil and stir for 2 minutes the brown sugar and butter. Pour over mixture in 9x13-inch pan.

Bake for 8 minutes in well-heated oven. Stir frequently while mixture is cooling.

 

RECIPE SHRIMP DIP

Ingredients

1 (about 5 oz) can cocktail shrimp, drained, chopped
1 cup sour cream
1/4 cup Heinz Chili Sauce
2 tsp. freshly squeezed lemon juice
1/2 tsp. salt
1/8 tsp. black pepper
1 tsp. prepared grated horseradish
dash of Tabasco sauce or Frank's Hot Sauce

preparation

Chop shrimp into very small pieces and combine well with remaining ingredients (may use a food processor but do not over-process - use pulse mode only).Use as a dip and serve with raw vegetable sticks, tortilla chips, bagel slices, or crackers.
 

PARTY SIZE CHEESE SPREAD

Ingredients

1 cup butter, softened
2 pounds soft American cheese spread
1 cup Worcestershire sauce
1/2 cup prepared English mustard (not dry)
1 teaspoon garlic powder
1/2 teaspoon Tabasco (more or less, to taste)
6 tablespoons Kirsch

 preparation

In the large bowl of an electric mixer, cream butter until softened, gradually adding cheese spread. Beat in Worcestershire sauce, mustard, garlic powder, Tabasco and Kirsch. Pack into a cheese crock and chill for at least 2 hours or overnight.

Serve with crackers and/or chips. Recipe may be halved.

Yields 6 cups.

 

 

RECIPE BITE SIZED PARTY PIZZAS

Ingredients

2 8 oz. cans flaky refrigerator biscuits
1 8 to 10 oz pkg. pepperoni slices
1 12-16 oz jar pasta or pizza sauce
1/2 tsp. Italian seasoning and garlic powder (optional)
pinch of red pepper flakes
1/2 cup (or more) Parmesan cheese
8-10 oz. pkg shredded mozzarella

 

 preparation

 

Combine Italian seasoning, garlic powder and pepper flakes. (Note: If you're feeling lazy, just use the squeeze jar pizza sauce right out of the bottle - this is also good for kids and teenagers).

Remove biscuits from the can and separate each biscuit into 4 pieces by splitting between the layers. A can of 12 biscuits will make 48 layers.

Arrange the layers on an oiled cookie sheet (may be lined with foil for easy clean-up). Add a teaspoon or so of sauce to the top of each biscuit layer; spread out using the back of a spoon. Top with one or two slices of pepperoni and sprinkle with both cheeses.

Bake in a preheated 400°F oven for 6-8 minutes, or until golden brown on edges and cheese is bubbly.

Note: These can be made up in advance and frozen on cookie sheets before baking. Once frozen, store in ziploc bags.

Reheat at 375°F for 10-12 minutes, or until done.

 

RECIPE CHEESE BALL

Ingredients

1 8 oz. pkg cream cheese
1 jar Cheddar cheese spread
1 jar Roka cheese spread
1 small onion, minced
chopped pecans

 

preparation

 

Allow ingredients to stand at room temperature until softened.

Blend and refrigerate (except nuts). Roll into a ball. Roll the ball in chopped pecans and refrigerate.

Serve with an assortment of crackers.

 

RECIPE BACON WRAPPED SCALLOPS

Ingredients

12 large sea scallops, cut in half
12 pieces of bacon, cut in half
garlic powder
lemon pepper (optional)
teriyaki sauce
cayenne pepper
olive oil spray

 

preparation

 

Cut large scallops in half. Wrap each scallop in half a strip of bacon and secure with a wooden toothpick. (Smaller scallops may be left whole).Spray lightly with olive oil spray and sprinkle with teriyaki sauce on both sides. Dust lightly with garlic powder and a pinch of cayenne pepper.
Place in baking dish and bake at 425°F, turning once for 20 to 30 minutes or until done.
Serve with sweet and sour sauce.
Variation: Omit teriyaki sauce and dip scallops in melted butter before wrapping them with bacon. Sprinkle chopped onions, parsley and green peppers over scallops and drizzle with olive oil before broiling.
Serve with lemon wedges. Yields about 2 dozen

RECIPE PARTY PUNCH

Ingredients

1 pint lime sherbet
1 quart lime/grapefruit beverage
1 pint milk

 

 preparation

 

Add half of the sherbet to cold milk and beat well. Stir in the lime/grapefruit beverage.

Spoon the remaining sherbet onto the top and serve over cracked ice.

Makes 7 8oz servings.

 

RECIPE FIESTA DIP

Ingredients

1 can (15 oz) black beans, drained
1 tablespoon olive oil
3 slices lean bacon
1 red and 1 green pepper, minced and seeded
1 teaspoon taco seasoning
1 red onion, minced
2 tablespoons fresh cilantro, minced
3 cloves garlic, minced
1 tablespoon fresh lemon juice
(other optional ingredients - see below)

 

 preparation

 

Sauté bacon until crisp. Drain on paper towels and crumble the bacon. Drain and wipe bacon fat from pan.Sauté onion, peppers and garlic in olive oil until soft and translucent. Add cilantro, taco seasoning and black beans, mashing lightly with a fork (not necessary if you'll be using a stick blender later on) until beans are the desired consistency.
Taste and adjust seasonings; salt, pepper, ground cumin, cayenne, garlic and onion powder, hot salt, and hot pepper sauce may be stirred in for additional heat and taste, as you like it.
This can be processed lightly with a stick blender if you prefer a smoother result. We leave half of the mixture unprocessed to keep an interesting texture.
Top with a few sprigs of cilantro or curled green onions and a scoop of sour cream or salsa or garnish with rings of sliced black olives. Serve with tacos, chips or sticks of raw vegetables

ITALIAN CHICKEN SALAD ANTIPASTO

This brilliantly colorful and healthful salad will be the shining star at your next gathering. Arranged on a cut glass platter or an oblong serving tray over a shallow bed of red and green leaf or crisp lettuce, this festive dish is just as much at home Summer picnics outdoors as it is gracing the table for the Winter holidays.

Feel free to add fancy cut vegetables and garnishes of your choice. Extra dressing may be kept in the center in a small bowl with ladle for extra servings.

 Ingredients

1 lb boneless, skinless chicken chicken breasts
3/4 cup milk or buttermilk plus 1/2 teaspoon salt
1 large red onion
1 jar marinated artichoke quarters or hearts
1/2 lb. marinated mushrooms (home or deli made)
1 cup extra virgin olive oil
2 tablespoons fresh basil, minced
1 bell pepper, cored and finely chopped
1/3 teaspoon dried oregano (more, if fresh)
3 cloves garlic
1/4 cup red wine vinegar
1 teaspoon salt
1/4 teaspoon each black pepper, red pepper flakes
1/4 lb Italian salami (optional)

 

Preparing the Chicken:

Place chicken into a zipper plastic bag or a plastic container with a tightly fitting lid. Combine buttermilk or milk with 1/2 teaspoon salt (buttermilk is preferred for chicken that is even more tender and piquant). Refrigerate chicken while marinating for 2 hours.

Preparing the Vinaigrette:

In a blender or food processor, add red vinegar, 1 teaspoon salt and peeled garlic. Process for 30 seconds and let sit for 5 minutes. This takes the "raw" edge off the garlic.Add oregano, basil and olive oil, red and black pepper and 2 or 3 marinated artichoke pieces. Process 1 minute or until smooth. Slice bell pepper; add to processor and chop for just a few seconds (large pieces of pepper should remain).
Slice red onion into thin strips lengthwise. Combine with vinaigrette. Taste and adjust seasonings, adding salt and pepper, if needed.

Grilling the Chicken:

Grill chicken over hot coals for 10 minutes, turning 90 degrees to make attractive cross-hatched grilling marks. Finish over indirect heat for another 5 minutes or until a thermometer inserted in center registers 165ºF.

Remove and cut into strips. Arrange on a bed of crisp lettuce and surround with red ripe baby tomato halves, red onion slices, artichoke quarters, and marinated mushrooms. Slice salami into strips or roll up tightly into rolls; arrange attractively around chicken.

Dress with vinaigrette.

Cooks Note: 1 bell pepper may be substituted by 1/4 cup Progresso Pepper Salad or sweet vinegar peppers.

Serves 4-6, depending on how many other dishes are being served. This recipe may be doubled or tripled, etc.

 

RECIPE PARTY PITA WEDGES

Ingredients

2 regular sized pita pockets (6 inch)
2 large cloves garlic, minced
3 tablespoons olive oil
1 tablespoon butter
1/4 teaspoon oregano
1/4 teaspoon sea salt
1/4 teaspoon pepper
16 slices pepperoni
4 round slices provolone cheese
1/3 cup medium chunky salsa

 

preparation

 

In a heatproof cup or bowl heat olive oil, oregano, salt and pepper in microwave on high for 40 seconds. Remove and add butter. Stir and set aside.

Using kitchen scissors, cut pita pockets into 4 pizza slice shaped wedges (slice in half, then slice each half again to make the wedges). Cut again along curved outer edge to separate into 2. Brush both sides of the pita wedges with warm olive oil mixture, coating well.

Place wedges crust side down on a baking sheet. Spread 1 teaspoon of salsa to top each wedge. Cut provolone slices into 4 wedge shapes and place one on top of each. Top with a slice of pepperoni, if desired. Drizzle with any remaining olive oil and sprinkle lightly with coarse sea salt.

Bake in a preheated 375°F oven for 15 minutes or until golden brown and cheese is bubbly. Serve while still warm.

Makes 16 wedges.

Variation: Cut pita into 4 wedge shaped pockets. Fill the same way as above (but only half as much cheese wedges and pepperoni slices will be needed if making pockets instead of crusts).

 

RECIPE SPINACH DIP

Ingredients

1 pkg. frozen spinach, thawed & drained
1 pkg. frozen artichokes, chopped
1 sm. can green chilis
1 c. mayonnaise
1/3 cup Parmesan cheese, grated
1 cup Monterey Jack cheese, coarsely grated
2 cloves garlic, minced

 

 preparation

 

Thaw and squeeze excess moisture from spinach using a clean kitchen cloth, cheesecloth, or strainer. Combine all ingredients, reserving 1/4 cup of Monterey Jack Cheese.

Portion spinach mixture into individual baking dishes or ramekins. Sprinkle reserved 1/4 cup Monterey Jack over tops of each serving.

Bake in preheated 350°F oven until top is bubbly.

Great served with tortilla chips or vegetable sticks.

Variation: Substitute mozzarella or Muenster cheese for the Monterey Jack.

 

RECIPE SHRIMP FILLED DEVILED EGGS

Ingredients

6 hard-boiled eggs
1/4 cup Miracle Whip
1 teaspoon French's mustard
dash Tabasco sauce
salt, to taste
1/4 tsp. garlic powder
6 medium cooked shrimp, finely chopped
2 green onions, finely chopped

 

preparation

 

Cut peeled eggs lengthwise into halves. Slip out yolks; mash with fork.

Stir in Miracle Whip, mustard, Tabasco, garlic powder and salt; taste and adjust seasonings.

Stir in shrimp and minced green onions. Fill whites with egg yolk mixture, forming a slightly rounded top, or pipe through a decorative pastry bag or cookie shooter.

Arrange on a serving dish.

Cover tightly and refrigerate.

Garnish with paprika and chopped fresh parsley before serving, if desired.

Yields 12 deviled eggs.

 

RECIPE EASY HOT CRAB DIP

Ingredients

1 small onion
1 can crab meat (drained)
1 (8 oz.) package cream cheese

 

preparation

 

In a food processor, finely chop onion, add cream cheese, pulse to process again.Add crab meat and quickly process for a few seconds.
Dill weed and paprika may be added for extra color.
Place in a pie pan type dish and bake at 350F for approximately 20-25 minutes or until well heated through.
Serve with crackers.
Variation: Shrimp may be used instead of crab

 

RECIPE JELLO SHOTS

Ingredients

3 boxes (3 oz. each) Jello containing sugar
2-1/2 cups vodka
3-1/3 cups water

 

preparation

 

Bring the water to a boil and remove from heat. Slowly stir in the Jello until dissolved. Wait 3 minutes, then stir in the vodka.

Pour into individual shot-size cups and freeze.

 

 

RECIPE CHEESE CANAPES

Ingredients  

2 long sour dough French rolls or sm. petite rye slices
Melted butter
1 1/2 c. finely grated Monterey Jack cheese
1 green pepper, finely chopped
1/4 c. finely chopped parsley
1/2 tsp. salt
2 egg whites, stiffly beaten
3 slices lean bacon, finely diced

 

preparation

 

If using sour dough French rolls cut each into 12 thin slices. Toast on one side under broiler. Spread untoasted side lightly with butter. Fold Monterey Jack cheese, green pepper, parsley and salt into beaten egg whites. Spoon onto buttered side of toasted bread. Be sure to cover outside crust. Sprinkle bacon bits over tops. Broil or bake in hot oven until bacon browns and cheese melts. Makes 24 appetizers.

NOTE: These appetizers may be prepared up to the final browning and stored in freezer for future use.

 

RECIPE CALIFORNIA PIZZA TOASTS

Ingredients

4 oz. goat cheese or Mozzarella, shredded
2 tbsp. plain nonfat yogurt
1 tsp. minced garlic
1/4 tsp. each: dried oregano and basil
1/4 c. tomato paste
1 lg. loaf whole wheat French bread, cut on a diagonal into 20 slices

 

preparation

 

Preheat broiler. In a bowl, combine cheese, yogurt, garlic, oregano and basil. Spread a small amount of tomato paste on each slice of bread, then top with a dollop of cheese mixture. Broil for 1 minute or until lightly browned. Serve hot. Makes 20 appetizers.

Per appetizer: 126 cal.; 5g prot.; 3g fat; 19g carb.; 2 mg chol.; 227 mg sod.

 

RECIPE ARTICHOKE APPETIZER

Ingredients

3 oz. pkg. Sargento Parmesan cheese
3/4 c. mayonnaise
1 can artichoke hearts (packed in water & salt)
1/3 c. red pepper sauteed in olive oil
2 egg whites
1/3 c. chopped onion sauteed in olive oil
Thinly sliced French bread or cocktail rye bread

 

preparation

 

Drain artichoke, rinse and chop them thinly. Combine mayonnaise, artichokes, Parmesan cheese, red pepper and onion. Beat egg whites until stiff, not dry. Fold egg whites into cheese mixture. Spread mixture on bread. Broil until golden brown on top. Watch carefully to prevent burning.

RECIPE BAKED CLAM APPETIZER

Ingredients

1/4 c. fine dry bread crumbs
2 tbsp. each grated cheese and chopped parsley
1 clove garlic, crushed
1 tbsp. oil
1 can (6 1/2 oz.) minced clams
Lemon wedges
Thin sliced French bread

 

preparation

 

In small bowl, mix well the crumbs, cheese, parsley, garlic and oil - reserve and set aside 1 1/2 tablespoons of crumb mixture. Add clams with their juice to remaining crumb mixture. Place in 1 cup casserole or small foil pan. Sprinkle with reserved crumb mixture. Cook in preheated 425 degree oven for 15 minutes. Place on serving tray with lemon wedges and bread. Makes 4 servings.

RECIPE BRUSCHETTE APPETIZER

Ingredients

8" round "wheel" sour dough French bread loaf
1/4 c. extra virgin olive oil
1 tbsp. butter, melted
2-3 cloves garlic, finely minced
2-3 Italian tomatoes, cubed
Small bunch fresh basil, chopped
Salt to taste

 

 preparation

 

Cut wheel of bread in half, horizontally and brush each half with a light coat of melted butter and a heavier coat of olive oil. Sprinkle on garlic and salt. Toast lightly in oven under broil setting (careful don't scorch the butter). Remove and immediately top with diced tomatoes and basil. Serve immediately to enjoy the wonderful contrast of warm, crusty garlic bread and cool, soft tomatoes and basil. Serves 4.

RECIPE APPETIZER PINATA MEATBALLS

Ingredients

1 lb. ground beef
1/4 c. chopped raisins
1/3 c. dry bread crumbs
1/4 c. milk
1 egg
1/4 tsp. salt
1/4 tsp. onion salt
1/8 tsp. pepper
36 small pimento-stuffed olives
1/2 c. or more Catalina French dressing

 

 preparation

 

Combine meat, raisins, bread crumbs, milk, egg and seasonings. Mix lightly. Shape meat mixture around olives into balls. Brown meatballs in dressing over low heat. Cover and continue to cook over low heat 10 minutes, turning meatballs occasionally. Makes 3 dozen appetizers.

RECIPE PARMESAN APPETIZERS

Ingredients

2/3 c. Parmesan cheese
1 c. mayonnaise
Garlic salt
1 bunch diced green onions
1 pkg. mini rye bread rounds or sliced French rolls

 

preparation

 

Combine Parmesan cheese, mayonnaise, green onions and garlic salt to taste. Spread on sliced bread. Broil until brown. Serve immediately.

RECIPE SCALLOP APPETIZERS

Ingredients

1 lb. scallops
1 c. French dressing
1/2 clove garlic, crushed

 

preparation

 

Cut the scallops in small pieces, about in fourths, unless they are tiny bay scallops which may be left whole. Simmer 4 to 5 minutes in a little salted water. Drain and place them while hot in a jar with the French dressing and garlic. Marinate and chill for several hours. Drain and serve with toothpicks as an unusual appetizer. 8 servings.

RECIPE CURRIED OLIVE APPETIZER

Ingredients

1 (4 1/2 oz.) can chopped ripe olives
1/4 c. diced green onions
1/4 c. grated cheddar cheese
Curry powder
Salt to taste
Sm. loaf French bread, sliced and lightly toasted on one side
Minced parsley

 

preparation

 

Mix together the olives, onion, cheese, mayonnaise, a pinch of salt and curry powder. Spread on the untoasted side of French bread slices and broil until bubbly. Sprinkle with minced parsley.

RECIPE FRENCH BREAD APPETIZER

Ingredients

1 c. shredded Jack cheese
3 oz. cube cream cheese
1/3 c. butter
2 egg whites
30 1" cubes French bread

 

preparation

 

Cook and melt Jack cheese, cream cheese and butter (microwave works great for this). Beat egg whites until stiff peaks form. Fold egg whites into cheese mixture. Dip bread chunks into cheese to coat each piece. Place coated cubes of bread on cookie sheet with wax paper lining, freeze until firm 30-60 minutes. Bake at 400 degrees for about 10 minutes. This recipe takes time to prepare, but is a perfect make ahead dish to pop in oven when guests arrive.

RECIPE CLASSIC RUSSIAN BORSCHT

Ingredients

2 quarts beef stock
3 tablespoons butter
1 cup cabbage, finely chopped
1 cup potatoes, diced
1/2 cup carrots, diced
1 stalk celery, minced
1 onion, chopped
1 1/2 cups canned tomatoes
1/2 cup juice (from can of beets)
1 cup cooked or canned beets, diced
1 teaspoon vinegar
chopped dill or parsley (for garnishing)
sour cream

preparation

In a large heavy pan, melt butter and lightly sauté cabbage, potatoes, carrots, celery and onion for approximately 5 minutes. Add beef stock.Blend canned tomatoes or press through a sieve until fine. Add pureed tomatoes and beet juice to stock. Cover and simmer over low heat until vegetables are firmly tender but not soft.
At this point, add the chopped beets and vinegar. Season well with salt and pepper and remove from heat before the beets begin to lose their color.
Serve with a dollop of sour cream and a sprinkling of dill or parsley over each bowl.
 

RECIPE PEA AND BARLEY SOUP

Ingredients

2 cups split peas
6 cups water
2 14.5-ounce cans chicken broth (4 cups)
1/3 cup minced onion
3 large cloves garlic, minced
1 teaspoon sugar
2 teaspoons fresh lemon juice
1 teaspoon salt
1/4 teaspoon parsley flakes
1/4 teaspoon white pepper
dash thyme flakes
1/2 cup barley
6 cups water
1 cup carrots, diced
1/2 stalk celery, diced

preparation

Rinse split peas. Place in a soup pot with 6 cups water, chicken broth, seasonings, lemon juice, and sugar.

Boil one minute then reduce heat and simmer for about 1 to 1/2 hours or until peas are tender.

Meanwhile, combine the barley with 6 cups of water in a saucepan. Boil one minute, then reduce heat and simmer for 1 1-1/2 hours or until most of the water has been absorbed.

When the mixture has thickened, puree the peas in a blender or using a stick blender until smooth. Alternately, if you like, you may

Drain the barley mixture using a colander or cheesecloth and add to the split peas. Stir in chopped carrots and celery and simmer 15 to 30 minutes til the carrots are tender, stirring occasionally.

Remove from heat, cover, and allow sit at room temperature 15 minutes before serving.

Makes 6 servings.

RECIPE CHICKEN NUGGETS WITH HONEY MUSTARD SAUCE

Ingredients

8 oz. chicken breast halves, skinned, boned and cut into bite sized pieces
1 tbsp. olive oil
1 clove garlic, minced
3/4 c. bread crumbs, finely ground
1/4 tsp. each garlic and onion powder
1/8 tsp. ground pepper
1/8 tsp. cayenne pepper
1 egg mixed with 1/2 tsp chicken bouillon

Sauce

1 tbsp. Dijon mustard
1 1/2 tsp. honey

preparation

Preheat oven to 475°F.Beat egg and mix with chicken bouillon.
Combine chicken, olive oil, garlic and ground pepper. Marinate 30 minutes.
Combine bread crumbs and seasonings in shallow dish. Dip chicken in egg and roll in breadcrumb mixture; place on large cookie sheet. Spray with olive oil.
Bake 15 minutes.
Meanwhile, combine honey with mustard.
To serve, dip nuggets into sauce.

RECIPE ITALIAN DRESSING PASTA SALAD

Ingredients For the Salad Dressing

3/4 cup olive oil
1/4 cup red wine vinegar
3 large cloves garlic, finely minced
1 tsp. sea salt
1/2 tsp. Mrs. Dash Garlic flavored (optional)
1/4 to 1/2 tsp. freshly ground black pepper
1 tbsp. fresh basil, finely minced (or 1/2 tsp. dried)
1/2 tsp. fresh oregano, finely minced (or 1/8 tsp. dried)
2 tbsp. grated Parmesan cheese
pinch of red pepper flakes (optional)

Ingredients For the Salad

8 oz. (1/2 lb) pasta, cooked
3 cups assorted vegetables
1/2 cup chopped red or sweet Vidalia onions
1/4 cup green onions, minced (optional)
1 red pepper, finely chopped (or use roasted red peppers)
vegetables of your choice

preparation

If using a food processor or blender to mix the salad dressing (recommended), there is no need to mince the garlic and herbs.Cook the pasta according to package directions. Using colorful pasta and vegetables makes for an especially attractive salad. We like to use multicolored rotini or fusilli or rotini and ziti/penne, but any pasta may be used for variety.
Mince garlic and herbs, grate the cheese, grind the black pepper and whisk ingredients for dressing together (or process in a blender/food processor until smooth).
Remove the pasta from the cooking water using a large mesh or straining spoon. Do not discard the water.
In a large bowl, pour the dressing over the cooked and drained pasta while still hot.
Fresh or frozen, raw or cooked vegetables (or any combination) may be added. Broccoli, carrots, corn, baby corn, peas, green beans, onions, cherry tomato halves and marinated artichoke quarters are all good candidates for inclusion in a pasta salad.
Blanch the prepared vegetables in the pasta water. This can be done by putting the vegetables in a steamer or a large mesh spoon or sieve and holding it under the steaming hot (not boiling) pasta water for 1 or 2 minutes, depending upon the size of the vegetables. Alternatively, if you're using mixed frozen vegetables, they may be microwaved. Do not overcook the vegetables - they should be brightly colored and still crisp. Dehydrated vegetable mixtures also contribute extra color when rehydrated in the pasta water.
Add the vegetables to the pasta salad and mix well. Taste and adjust seasonings. More salt, pepper, herbs and cheese may be added, or a little lemon zest or juice, or even a pinch of granulated garlic.
For variations, 1 cup bite-sized mozzarella, thinly sliced salami, prosciutto, ham, capicola or pepperoni strips can be added to the salad.

RECIPE POTATO LEEK SOUP

Ingredients

3 leeks
4 potatoes, quartered
1/4 cup butter
1/2 cup milk
1/2 cup light cream
1 qt. water or chicken stock
1/4 teaspoon fresh chopped chervil
2 tbsp. each chopped celery and shallots
1/8 teaspoon celery seed
parsley, to garnish
croutons (optional)

 

preparation

Peel and quarter the potatoes.Prepare the leeks by removing the green portions, reserving for another use if desired. Cut down the center lengthwise and wash thoroughly. Chop the white portions finely. Sauté until softened with the shallots in half the butter for 5-7 minutes.
Add 1 quart of water or chicken stock, 1/2 teaspoon of salt, celery, the quartered potatoes, and simmer 20-25 minutes.
Remove potatoes and leeks to a small bowl. Using a potato masher, mash the potatoes to a puree. Return the puree to the cooking water.
Stir in the milk, cream, and remaining butter. Heat until heated through (about 2 minutes).
Season to taste with salt and pepper. Garnish with parsley and croutons.
 

RECIEPE PASTA FASOL

Ingredients

1 grated onion and few tsp. olive oil (saute)
2 cans of tomatoes OR 1 qt. jar put in blender or processor
2 cans of bean soup (with water added)
Minced garlic
Salt and pepper to taste
Wide dumpling noodles (12 oz

Preparation

Combine onion, tomatoes, bean soup and seasonings, simmer on low heat. Boil noodles, rinse and add. Simmer another 15 to 20 minutes. This a quick version of an old Italian recipe handed down from my father's family. It has become a favorite for those cold winter evenings. Serve with a baked loaf of Italian bread. This meal will make you feel warm all over