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All-American Snack3 cups thin pretzel sticks4 cups Wheat Chex®4 cups Cheerios®13 ounces can salted peanuts1 teaspoon garlic salt1 teaspoon celery salt1/2 teaspoon seasoned salt2 tablespoons grated parmesan cheese1/4 cup melted butterIn large mixing bowl or slow-cooking pot, mix together pretzels,cereals, and peanuts. Sprinkle with garlic salt, celery salt, seasonedsalt, and cheese. Pour melted butter over all; toss until well mixed.Cover and cook in slow-cooking pot on low 3 to 4 hours. Uncover thelast 30 to 40 minutes. Serve as appetizer or snack.Appetizer Cheese Ball8 ounces Cream Cheese -- Room Temp.4 ounces Blue Cheese -- Crumbled4 ounces Cheddar Cheese -- Shredded2 teaspoons Mustard -- Dijon-style1 teaspoon Worcestershire Sauce1/8 teaspoon Garlic Powder1/4 teaspoon Salt1/2 cup Pecans -- Finely Chopped2/3 cup Currants3/4 cup Parsley -- Chopped
-----DIPPERS-----Assorted CrackersApple WedgesPlace the cream cheese, blue cheese, cheddar cheese, mustard,Worcestershire, garlic powder, and salt in a mixer bowl and beat at low speed just until well mixed. Stir in the pecans and currants.Taste and adjust seasoning. Refrigerate the cheese mixture for 30 minutes or until slightly firm, then shape into a ball. Roll in the chopped parsley to coat well.Cover with plastic wrap and refrigerate until ready to serve. Let stand at room temperature for about 30 minutes before serving. Place on a platter surrounded with crackers and apple wedges.
Appetizer Egg Rolls1/2 pound Pork; Boneless -- Cut Julienne1 each Onion; Small -- Sliced1 cup Cabbage -- Green Or Chinese *2 tablespoons Vegetable Oil1/2 cup Mushrooms -- Sliced1/4 cup Sprouts -- Bean Or Alfalfa1/4 cup Currants1/4 cup Almonds -- Slivered1 teaspoon Cornstarch2 tablespoons Sherry -- Dry1 tablespoon Soy Sauce1/2 teaspoon Ginger12 each Egg Roll Wrappers -- Abt 6" Sq-- Oil For Deep Fat Fry
-----GINGER APRICOT SAUCE-----1/4 cup Apricots -- Dried (Abt. 10)1/4 cup Sugar1 teaspoon Ginger1/4 teaspoon Salt1 tablespoon Lemon Juice* Cabbage should be shredded.Saute the pork, onion, and cabbage in hot oil until lightly browned.Stir in the mushrooms, bean sprouts, currants, and almonds and saute, stirring for 1 minute. Dissolve the cornstarch in 2 T water, and combine with sherry, soy sauce, and ginger; add to the pork mixture and bring to a boil, stirring.Remove from heat and cool. Stack the egg roll wrappers and cut in half to form rectangles.Forming one roll at a time, place a heaping a teaspoonful of pork mixture on one end of rectangle, moisten the long edges, and roll up.Press the edges together to seal. Egg roll may be prepared to this point, then refrigerated for several hours or overnight or frozen for several days before frying.Adjust time for browning. If rolls are frozen, let them thaw before cooking. Heat the oil to 375 degrees F. and fry the egg rolls, 4 or 5 at a time, until golden brown and crisp on all sides. Frying will take about 4 to 5 minutes; turn rolls once. Drain on paper towels and keep warm while frying the remaining rolls.Serve with warm Ginger Apricot Sauce.
GINGER APRICOT SAUCE: Combine theapricots, sugar, ginger, and salt with 3/4 cup water in a smallsaucepan and bring to a boil. Reduce heat and simmer, uncovered, for 5minutes. Pour the mixture into a blender container or food processor.Add lemon juice, cover and process until smooth. Serve warm.
Appetizer Ribs3 1/2 pounds spareribs -- cut into individualsalt and pepper2 cups watergarlic salt8 ounces bottle Russian salad dressing6 ounces can pineapple juiceSprinkle ribs with salt and pepper. Place in slow-cooking pot; pourwater over them. Cover and cook on low for 6 to 7 hours or until tender. Drain. Arrange ribs on broiler pan; sprinkle with garlic salt.Make sauce by combining salad dressing and pineapple juice. Brush ribs with half the sauce. Broil until brown; turn, brush other side and brown.NOTES : If possible, ask the butcher to cut each rib in half,crosswise, so they will be a more convenient size to handle as an appetizer.
Appetizer Stuffing1 lg onion -- finely diced3 stalks celery -- finely diced1 clove garlic -- mincedsalt and pepper -- to taste3 Tbs margarine8 oz seasoned croutons (crushed) 1 egg -- slightly beaten1/2 lb. sausage -- browned & drainedor1/2 lb. shrimp or other seafood -- preboiledor1 can whole baby clams1 can tiny shrimpoptional shredded cheddar cheeseSaute onion and celery and garlic. *This can be dry sauted in Pam.Mix in croutons and egg. Add a bit of stock or water as needed tomoisten.If desired, add the sausage or seafood. Use this stuffing for squid or mushroom caps.If stuffing squid, bake, broil or saute the squid till it is just done.Do not over cook or it will become tough.If stuffing mushrooms, remove the stems, fill cavity with stuffing, put the stem back in the stuffing as garnish, or mince and add to the stuffing. Bake or broil till they are tender.Appetizer Surprise14 ounces Can artichoke hearts1 cup Parmesan cheese1/2 cup Mayonnaise1/2 cup Sour cream8 ounces Cream cheeseGarlic salt -- to tasteDill weed -- to tastePaprikaDrain and chop artichoke hearts finely and set aside. Mix remaining ingredients until smooth and creamy. Add artichoke hearts and mix well.Place in long shallow dish that has been greased or sprayed with nonstick spray. Sprinkle with paprika. Bake at 375 F. for approximately 20-25 minutes, or until bubbly and brown.Serve with Ritz crackers, or dipping cracker of your choice. Keep warm while serving.APPETIZERS - HAM BISCUITS3 packages Pepperidge farm party rolls1 pound Chopped ham1 Margarine -- softened1 small Onion -- chopped3 Prepared mustard3 Poppy seedsMix margarine, onion, mustard and poppy seeds together.spread mixture on top side of rolls. Cover bottom halves with ham, assemble and bake 10 minutes at 400 degreesArtichoke Dip Appetizer8 ounces cream cheese12 ounces mozzarella cheese -- shredded1 cup mayonnaise1 cup grated parmesan cheese1 onion -- finely chopped2 cloves garlic -- finely chopped2 small jars marinated artichoke hearts -- DRAIN WELL2 bags pita breadThe following appetizer is sure to be a crowd pleaser. I have nevertaken it anywhere without being asked for the recipe:Tear artichokes apart with your fingers.Cut up pita bread into chip size triangles, separate and bake on a cookie sheet until crispy (approx 5 minutes).Combine all other ingredients and mash (a Kitchen Aid mixer works great).Bake in a uncovered casserole dish for approx 30 minutes @ 350 or until bubbly.Serve hot out of the oven and scoop up dip with pita bread.BABAGANOUSH
2 tablespoons Olive oil2 Onions (chopped)2 Stalks of celery -- chopped (optional)1/2 Red sweet pepper chopped -- for color1 Eggplant (cubed -- about 3/4 inch)2 Cloves of garlic -- chopped or mashed1/2 teaspoon Ground cumin plus -- 1 pinch whole1/2 teaspoon Ground coriander1/4 teaspoon Ground pepper1/4 teaspoon Crushed dried chili pepperSalt (to taste)1 tablespoon Tahini *Juice of 1/2 to 1 lemon -- (to taste) or limeHandful of parsley or -- cilantroscallion ends or -- chivesBlack olivesParsley sprigs -- and a lemon slice to* Sesame paste. I've heard of substituting peanut butter, but never tried it.The variable amounts of ingredients depend on your taste and on the size of the eggplant. Try it without celery and red pepper and then you can decide if you want to use it next time.Saute onions, (celery & red pepper) till starting to brown (I do in a wok). Add eggplant and garlic, stir well, add spices (not the salt), stir again and on very low fire, saute. May drop some liquid, that's all right, let it evaporate, and saute slowly until everything is very tender. Keep checking, it's better if it browns a little, but needs stirring so it doesn't burn. If it's too dry, add a few TBs liquid at a time (I use vegetable broth, liquid from steaming veggies, or liquid from microwaving mushrooms, etc. but water would probably do). Add salt, tahini and lemon juice, pulse a few seconds at a time in food processor or mash with potato masher -- can be slightly lumpy, too smooth is pretty awful. Add green stuff, pulse once or twice to chopcoarsely and distribute or chop coarsely and stir in.It's an ugly color, so I try to dress it up with a lemon slice, greens and black olives, seems to help. Serve with quarters of pita bread or mini pitas, it's finger food, a great appetizer with a curry meal
Baby Porcupine Appetizers1/2 cup rice1 pound ground beef1 tablespoon onions -- minced2 tablespoons green bell peppers -- finely chopped1/2 teaspoon salt1/2 teaspoon celery salt1 clove garlic2 cups tomato juice4 cloves1/2 teaspoon oregano2 tablespoons Worcestershire sauceCombine rice, ground meat, onion, green pepper, salt, celery salt and garlic; form into balls about 1-1/2 inches in diameter.Heat tomato juice, cloves, oregano and Worcestershire sauce inskillet. Add meatballs. Cover tightly and simmer for 50 minutes. Remove cloves before serving.
Bacon Roll-ups 21 Loaf thin sandwich breadSpread3 5 oz jars Old English Cheese1 pound BaconRemove 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! Variations: Instead of Old English Cheese, use cream cheese with chives; peanut butter; or cream cheese and horseradish. .
Bacon Rollups1 Loaf thin sandwich breadSpread3 5 oz jars Old English Cheese1 pound BaconRemove crust from bread and flatten bread slices with arolling pin. Spread bread with cheese spread and roll upjelly roll style. Cut into thirds and put 1/3 of a strip ofbacon around each roll and secure with a toothpick.Bake on rack, turning once for about 15 minutes at 400~.Serve hot! Variations: Instead of Old English Cheese, usecream cheese with chives; peanut butter; or cream cheese andhorseradish.
Bacon-Olive Hot Appetizer6 each Bacon (fry, drain -- crumble)1 cup Ripe Olives (chopped)1/2 cup Green onion tops (chopped)1 1/2 cups Sharp Chedar Cheese (shred)1 teaspoon Curry1/2 cup MayonnaiseMix all ingredients. Toast bread on one side and cut in assortedshapes. Spread mixture on untoasted side. Broil until brown or freeze until ready to use.
Baked Eggplant Appetizer1 large EggplantOlive oil1 large Onion -- peeled & quartered3 Garlic cloves -- unpeeled1 Red bell pepper -- - halved and seeded1 teaspoon Oregano -- chopped2 teaspoons Lemon juice1 tablespoon Olive oil1/8 teaspoon Each salt and pepper4 ounces Feta cheese -- crumbled2 tablespoons Parsley -- choppedPita bread or crackersPreheat oven to 350 F.Halve eggplant lengthwise. Brush all sides with olive oil. Placehalves cut-side down on a baking sheet. Bake 25 minutes. Brush onion, garlic and red pepper with oil; add to eggplant. Bake 25-30 minutes longer or until vegetables are tender.Cool eggplant; scoop out flesh and place in a food processor or wooden bowl.Squeeze garlic pulp from skins, peel red pepper, and add to eggplant along with onion, oregano, lemon juice, olive oil, salt and pepper. Process or finely chop by hand. Do not puree. Mix in 3 oz. of the feta cheese.Spoon mixture into a serving bowl. Sprinkle remaining feta cheese around the edge of mixture; mound parsley in the center. Serve with pita bread or crackers.
Barbecued Meat Patties1 1/4 pounds Ground meat1 Egg2 tablespoons Finely chopped onion1 tablespoon Soy sauce1 tablespoon Tomato ketchup2 tablespoons Half-half1 tablespoon Cornstarch
SNAPPETIZERSY BASTING 1/2 cup Ketchup1/4 cup Water and1 tablespoon Lemon juice.1 tablespoon Brown sugar1 tablespoon Worcestershire sauce and a1 dash Hot pepper sauce.Stir to blend well. Add dash salt and black pepper. In a large mixing bowl, combine ground meat, egg and onion. Add green pepper, soy sauce, and ketchup. Mix half and half and cornstarch. Add to meat mixture, mixing to blend well. Form portions of meat to even, rather thick meat patties. Place patties on preheated barbecue grill. Broil 3 to 4 inchesfrom source of heat, basting with sauce and turning patties over from time to time for even browning. Grill 12-15 minutes total or to your liking- time depends on how well you like your meat done. Serve meat patties on hamburger buns, if you like, or with French Fries.
BARBECUED PORK STRIPS2 pounds Boneless pork butt-----MARINADE-----2 tablespoons Light soy sauce2 tablespoons Chinese rice wine -- or dry sherry2 tablespoons Sugar1 tablespoon Minced garlic1 tablespoon Brown bean sauce1 tablespoon Hoisin sauce1 tablespoon Red bean curd1 teaspoon 5-spice powder-----BASTING LIQUID-----3 tablespoons Malt sugar or honey3 tablespoons Boiling waterCUT THE PIECE OF PORK BUTT in half. Cut the two halves into 3/4-inchstrips. Put the strips in a bowl with the marinade and mix well to coatthem thoroughly.Marinate at room temperature for 3 hours, or overnight in therefrigerator. Remove the pork from the marinade and baste the stripswith the malt-sugar mixture. Use curved skewers (available in Chinesecookware shops and some restaurant- supply stores) to hang the meatfrom the top shelf of the oven over a large pan filled with water to adepth of 1/4 inch. Roast the pork at 350F for 45 minutes, bastingoccasionally with the malt sugar or honey. Increase the heat to 425Fand roast for 20 minutes to finish the pork. When the pork is coolenough to handle, cut it into 1/2-inch slices.Arrange the pork slices on a platter. Serves 4 to 6 as a main courseaccompanied by vegetables, 8 to 10 as an appetizer.BARBEQUED CHICKEN APPETIZERS1 large Boneles Chickenbreast1 Green Pepper -- cut in strips1 medium Onion -- cut in thick strips1/2 cup Catsup1 tablespoon Mustard1 tablespoon Brown Sugar1 tablespoon Vinegar1/4 teaspoon Garlic powder2 dashes Hot Pepper Sauce1. Cut chickenbreast into 16 chunks and place in a microwave dish.2. Scatter pepper and onion strips on top of chicken.3. Combine remaining ingridients in a small bowl and pour over thechicken and vegetables.4. Cover and microwave on 70 %power for 7 minutes or until chicken iswhite and tender.5. Serve with toothpicks.
BARBEQUED PORK1/4 cup Soy sauce2 tablespoons Dry red wine1 tablespoon Brown sugar1 tablespoon Honey2 teaspoons Red food coloring -- optional1/2 teaspoon Ground cinnamon1 Green onion -- cut in half1 Clove of garlic -- crushed2 Whole pork tenderloins -- (about 12 oz each)Combine soy sauce; wine,sugar,honey, food coloring, cinnamon, onion andgarlic in large bowl. Add pork, turning tenderloins to coat completely.Cover and refrigerate 1 hour or overnight, turning meat occasionally.Drain pork, reserving marinade. Place tenderloins on wire rack over