THE NEW YEAR IS COMING!!!!

[Kitchen Witch]

As another year comes to an end - we have many things to be grateful for. We can look back on all that has happened and give thanks - or maybe wonder why something has happened - or hasn't happened. Could it have been - it happened so that you would learn a lesson, or learn compassion, or learn patience???? Whatever it was - it was in 2008. Now 2009 is coming very fast - and it's time to start anew.

We will make our New Year's Resolutions - whatever they may be - and we will most likely break them!

Many of us will be hosting parties for friends and families, or going to another's party - and what a great time to bring something special to celebrate the end of one year and the beginning of a fresh new year!

This thread is for all those finger food recipes, appetizers, and special treats you will be preparing - as well as the meals you will be cooking.

Wishing everyone here at RSN and your families a Happy New Year -

Kitchen Witch







Fiesta Krunch

Yield: 16 cups

1/2 cup corn syrup made with brown sugar
4 cups corn flakes
8 cups popped corn
2 cups corn chips
1 cup tortilla chips
1 cup roasted peanuts
1/2 cup margarine or butter
1/4 cup brown sugar, packed
1 1.25-ounce package taco seasoning mix

Pre-heat over to 250°F. In a large roasting pan combine corn flakes, popped corn, corn chips, tortilla chips and peanuts. In medium saucepan, combine corn syrup, margarine, brown sugar and taco seasoning. Bring to boil over medium-high heat, stirring constantly.

Kitchen Witch
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HOT & SPICY NUTS
MAKES 2 ½ C.

1 T. oil
2 t. sugar
½ t. pepper
½ t. cinnamon
½ t. ginger
½ t. red pepper

1 jar (11 oz.) mixed nuts (2 1/3 c.)
1/8 t. salt

Heat oven to 325* F. Heat oil and sugar in small saucepan over low heat until hot. Remove from heat; add spices and stir. Let stand 5 minutes for flavors to develop. Place nuts in medium bowl, add oil mixture and coat well. Spread evenly on baking sheet. Bake, stirring occasionally, 15 minutes until nuts are toasted. Cool on wire rack.
Sprinkle with salt; toss to coat. Store airtight. Will keep for 2 months.

Kitchen Witch
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HOT GARLIC POTATO CHIPS

2 bags good quality unflavored potato chips, such as Cape Cod
4 T. butter
1 T. finely chopped or pressed garlic
Salt
1/8 t. freshly ground black pepper
2 T. chopped parsley

Place the potato chips on sheet pan and place in preheated 300* F. oven until hot.
While the chips are warming in the oven, heat butter and garlic in saucepan without allowing the garlic to brown. Place the hot chips in a bowl large enough to hold them comfortably. Working quickly, drizzle the garlic butter over the chips and toss them to coat. Sprinkle with salt, pepper and chopped parsley. Toss again to distribute. Serve immediately.

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Texan Cocktail Nuts

1/2 cup butter melted
2 tablespoons Worcestershire sauce
2 teaspoons chili powder
2 to 3 dashes hot pepper sauce
3/4 cup unsalted shelled pistachios
1 pound raw cashews
2 pounds unsalted, raw pecan halves
Garlic salt to taste
White pepper to taste

Preheat oven to 275 degrees F. Mix butter, Worcestershire, chili powder and pepper sauce in glass measuring cup.
Combine nuts in large roasting pan and drizzle with butter mixture, stirring to coat. Bake 45 minutes, stirring every 15 minutes. Spread out on paper towels (labeled for use with food) to dry. Season with garlic salt and white pepper.

Kitchen Witch

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Honey-Mustard Pretzel Snacks

1/4 cup margarine or butter
1/4 cup honey mustard
1 tsp Worcestershire sauce
1/4 tsp garlic powder
10 cups small pretzels

1. Melt margarine in saucepan. Remove from heat add honey mustard, Worcestershire, garlic powder. 2. Put pretzels in a baking pan lined with tin foil. 3. Pour mixture over pretzels; toss gently. Make sure they are coated. Bake @ 300 degrees for 25 minutes stirring every 10. 4. Spread on foil to cool. Store in airtight container. Best if stored 3 days before eating.
NOTES:
Some like to add a couple dashes of hot pepper in their mixture.

Kitchen Witch

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Fried Tortilla Chips

Even though the supermarket provides a bewildering array of choices when it comes to tortilla chips, these are worth the effort.

8 fresh corn tortillas (the best ones you can find)
oil for frying

salt to taste

Arrange the tortillas in a stack and cut into 6 equal wedges. Pour about an inch of oil in a large frying pan over medium-high heat to 350°F on a deep-fat frying thermometer. Fry just a few at a time, turning occasionally, until crisp and lightly browned (about 1 minute or less). Drain on paper towels; sprinkle lightly with salt, if desired. Store in an airtight container.

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NACHO SNACK MIX

4 c. Crispix
1 can (4 ½ oz.) cheese ball snacks
3 c. corn chips
2 c. pretzels
1 c. cheese flavored snack crackers
2 T. taco seasoning
½ c. vegetable oil
½ c. butter, melted

Combine first five ingredients. Spread in two ungreased jelly roll pans. Combine taco seasoning, oil and butter; pour over mixture and toss to coat. Bake at 200 * F. for 2 hours, stirring every 30 minutes. Cool. Store airtight. Makes 4 quarts.

Kitchen Witch

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SPICY PISTACHIOS
MAKES 4 CUPS

3 T. butter or margarine, melted
¼ c. Worcestershire sauce
1 t. ground chipolte chile pepper
½ t. garlic powder
½ t. cinnamon
4 c. shelled dry-roasted pistachios (about 8 c. unshelled)

Combine butter, sauce, pepper, garlic powder and cinnamon. Toss with nuts. Arrange on lightly greased baking sheet. Bake at 350* F. 20 to 25 minutes, stirring after 10 minutes. Arrange in single layer on wax paper; cool. Store airtight.

Kitchen Witch

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KENTUCKY BOURBON PECAN TARTS
MAKES 5 DOZEN

CREAM CHEESE PASTRY:
1 c. (2 sticks) butter
6 oz. cream cheese
2 c. flour
1/8 t. salt

PECAN FILLING:
3 eggs
1 c. real brown sugar corn syrup
1 c. sugar
1/4 c. bourbon
2 T. margarine or butter, melted
1 t. vanilla
2 c. finely chopped pecans

Confectioners sugar (optional)

Preheat oven to 350* F. To prepare cream cheese pastry, cream together butter and cream cheese. Cut flour and salt into creamed mixture with pastry blender. Shape pastry dough into two balls; chill for at least 20 to 30 minutes or until dough is easy to handle. On floured surface roll pastry, half at a time (keeping other half chilled), 1/8-inch thick. Cut into 2-1/4 -inch rounds. Press pastry rounds into bottoms and up sides of 1-3/4 x 1-inch muffin cups. Refrigerate.

To prepare pecan filling, beat eggs slightly with a fork in medium bowl. Stir in corn syrup, sugar, bourbon, margarine and vanilla until well blended. Spoon 1 heaping teaspoon pecans into each pastry-lined cup; top with 1 tablespoon corn syrup mixture. Bake 20 to 25 minutes or until lightly browned and cake tester inserted in center of tart comes out clean. Cool in pans 5 minutes. Remove from pans and cool completely on wire racks. Store in tightly-covered container. If desired, just before serving, sprinkle with confectioners sugar.

Kitchen Witch
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CHOCOLATE DECADENCE TART

FILLING:
6 oz. semi sweet chocolate
2 eggs
1/3 c. heavy cream

CRUST:
2 pkgs. chocolate graham crackers
1/2 c. melted butter
1 egg white

Blend graham crackers, melted butter and egg white in food processor until dough forms a ball. Press into fluted tart shell and bake at 350* F. for 15 to 18 minutes. Cool completely on wire rack. Melt chocolate in top of double boiler. Whisk eggs and heavy cream until smooth. Pour into cooled tart shell and refrigerate. Garnish with chocolate whipped cream.

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Easy Cherry-Filled Napoleons
Ingredients:
1 pkg. (3.4 oz.) pkg. vanilla instant pudding mix
1 container (8 oz.) sour cream
1/2 pkg. (17-1/4 oz.) frozen puff pastry sheets, thawed
1 container (8 oz.) frozen whipped topping, thawed
1 can (21 oz.) Comstock® or Wilderness® More Fruit Cherry or Strawberry Fruit Filling or Topping
Directions:
1. Unfold pastry on a lightly floured surface; roll lightly to remove folds. Cut in half lengthwise. Cut each piece crosswise into 5 (2? wide) rectangles, and place on baking sheets.
2. Bake at 400° for 12-14 minutes or until golden; remove to wire racks to cool.
3. Beat pudding mix and sour cream at low speed with an electric mixer until thickened (about 2 minutes). Fold in whipped topping.
4. Split pastry rectangles in half horizontally. Spoon about 3 Tbsp. filling into bottom halves, and top with 2 Tbsp. fruit filling. Cover with top; drizzle with remaining fruit filling.
Makes 10 servings

Kitchen Witch

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FONDUE BOURGUIGNONNE

Ingredients:

(2 lb) fillet steak

Tomato Sauce - 1 tablespoon oil
2 shallots finely chopped
1 clove garlic crushed
(14oz) can chopped tomatoes
2 tablespoons tomato puree (paste)
salt and peppr
1 tablespoon chopped fresh parsley

Method:

To make the tomato sauce heat the oil in a saucepan add the shallots
and cook gently until soft.
Stir in the garlic tomatoes with their juice and tomato puree (paste).
Season with salt and pepper bring to the boil then reduce heat and
simmer uncovered for about 30 mins or until sauce has reduced and
thickened. Stir in the parsley and serve hot or cold.

Cut the steak into 1inch cubes and put into a serving dish. Each
person spears a cube of meat with a fondue fork and immerses the
meat in the hot oil to fry. The meat cube is cooked according to
individual taste.

(Serves 4-6)

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[Kitchen Witch]

Although New Year's Eve is a night when many like to have a few drinks - it is nice to make Kiddie Cocktails for the little ones.

Just pour them a lemon-lime soda, or ginger ale, with a bit of cranberry juice cocktail or grenadine and a maraschino cherry or a twist of lemon or lime. It can be served in the plastic stemmed glasses that are found in the dollar stores - and they will feel so grown-up - even if they never make it till midnight because it is too late for them!

Fruit punch or a nice non-alcoholic punch is also nice. And it is nice for the designated drivers as well!!! Remember - friends don't let friends drive drunk!

Cheese trays, relish trays, finger food trays - many can be made ahead of time which will give the host/hostess more time to enjoy the party. Many can be prepared days ahead and frozen until ready to bake! Dips and spreads usually need several hours for the flavors to blend and can be made a day ahead as well.

Don't forget those crockpots! They can keep many things nice and warm for hours. Even flavored ciders or hot chocolate drinks!

Kitchen Witch

[Kitchen Witch]

MINIATURE TERIYAKI PORK KABOBS

1 pound boneless pork loin, cut into 4 × 1 × 1/2" strips
1 11-ounce can mandarin oranges, drained
1 small green pepper, cut into 1 × 1/4 × 1/4" strips
1/4 cup teriyaki sauce
1 tablespoon honey
1 tablespoon vinegar
1/8 teaspoon garlic powder
Bamboo skewers, soaked in cold water 20-30 minutes

Directions:
On bamboo skewers, thread pork strips accordion-style with the mandarin oranges. Add a green pepper strip to the ends of each skewer.
For sauce, in a small bowl combine the teriyaki sauce, honey, vinegar, and garlic powder; mix well. Brush sauce over kabobs. Broil 6 inches from heat 5-6 minutes, turning and brushing with sauce occasionally.

Kitchen Witch

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PORK TERIYAKI

1 pound pork tenderloin, cut into 6 × 1/2 × 1/8 inch strips
2 tablespoons sliced green onion
1 tablespoon brown sugar
1/2 teaspoon ginger
1 clove garlic, minced
1/2 cup soy sauce
1/4 cup dry sherry

Directions:
Combine all ingredients except pork strips, mix well. Add pork to marinade, cover and marinate in refrigerator at least one hour. Thread meat onto skewers. Broil or grill, turning frequently, 4-5 minutes. Serve with rice, if desired.

Kitchen Witch

[Kitchen Witch]

CHINESE MEATBALLS

Ingredients:
1 lb. lean pork, ground
2 eggs
1 tbsp. soy sauce
1 tsp. sugar
1 tsp. salt
1/4 tsp. MSG
3/4 c. chopped scallions
1/2 c. chopped Chinese cabbage
1/4 c. flour

Directions:
Beat eggs and add soy sauce and sugar. Add meat, scallions, and cabbage; mix until well blended. Add salt, MSG, and flour; knead well. Form into balls the size of a walnut.
Fry in hot oil about 1 inch deep. Drain on paper towels. These may be made in advance, refrigerated or frozen, and reheated. Makes 60 meat balls.

Kitchen Witch

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Scandinavian Meatballs

Ingredients:

1 1/2 cups fresh breadcrubs
3/4 cup milk
1 onion, finely chopped
2 eggs beaten
2 tsp salt
1/2 tsp freshly ground pepper
1/4 tsp freshly grated nutmeg
1/4 tsp ground allspice
1 lb ground beef
1 lb ground veal
1/2 lb ground lean pork
1/4 cup (1/2 stick) butter

Gravy:
Butter (if necessary)
1 large onion, sliced
2 1/2 Tbsp all-purpose flour
2 cups canned beef consomme
1 cup whipping cream
freshly ground pepper

For meatballs: soak breadcrumbs in milk for 10 minutes. Mix in onion,
eggs and seasonings. Add meats and beat with electric mixer until light
and fluffy. Handling gently, form mixture into 2 inch diameter
meatballs. Smooth balls between moistened palms. Place in baking pan.
Refrigerate until firm.

Melt butter in large skillet over medium-high heat. Add meatballs in
batches (do not crowd) and cook until brown on all sides, shaking pan
occasionally, about 5 minutes. Drain, reserving drippings in skllet.
Layer meatballs in a deep 4 quart oven proof casserole.

For gravy: measure pan drippings and return 3 tablespoons to skillet,
adding butter if necessary. Add onion and cook over medium low heat
until tender, about 8 minutes. Add flour and stir 2 minutes. Gradually
mix in consoumme and cream. Simmer until thickened, about 10 minutes,
stirring occasionally. Season with pepper. Strain over meatballs.

Preheat oven to 275F. Bake casserole until meatballs are heated
through, about 45 minutes. Serve hot.

Kitchen Witch

[Aline]

Pizza Roll-Ups

These bite-size pizza treats, made with refrigerated crescent rolls, are especially good served with spaghetti sauce for dipping.


½ lb ground beef
1 can (8 oz) tomato sauce
½ cup shredded mozzarella cheese
½ tsp dried oregano
2 tubes (8 oz each) refrigerated crescent rolls

In a skillet, cook beef over medium heat until no longer pink; drain. Remove from heat. Add tomato sauce, mozzarella cheese and oregano; mix well.

Separate crescent dough into eight rectangles, pinching seams together. Place about 3 tablespoons of meat mixture along one long side of each rectangle. Roll up, jelly-roll style, starting with a long side. Cut each roll into three pieces. Place, seam side down, 2 inches apart on greased baking sheets.

Bake at 375° for 15 minutes or until golden brown.

TIP: Try substituting some of the ground beef with chopped pepperoni. Add sautéed onion and/or mushrooms. You can add just about any pizza topping that you like as long as it is chopped into small pieces.

[Aline]

Sugar Coated Pecans

2 egg whites
1 tbsp vanilla or water (or combination of both if you like less vanilla flavour)
1 lb pecan halves
1 cup white sugar
½ to ¾ tsp salt
1 tsp ground cinnamon


Preheat oven to 250 degrees F. Grease or parchment-line one baking sheet.

In mixing bowl, whip together egg whites and vanilla/water until frothy.

In separate bowl, mix together sugar, salt and cinnamon.

Add pecans to egg whites, stir to coat nuts evenly. Remove nuts and toss them in sugar mixture until coated. Spread nuts out on the prepared baking sheet.

Bake for 1 hour. Stir every 15 minutes.

Variations:

-Use rum instead of vanilla or water.
-Add nutmeg and ground cloves.
-For a more toffee taste, use ¼ cup butter, reduce vanilla to 1 tsp (no water), and add 1 tbsp corn syrup. (Cover with foil so it doesn’t burn.)

[Aline]

Barbecue Chicken Bits

Folks who enjoy the taste of barbecue will gobble up these tender chunks of chicken coated in crushed barbecue potato chips.

1 egg
2 tbsp milk
4 cups barbecue potato chips, crushed
½ lb boneless skinless chicken breasts, cut into 1½-inch cubes
Barbecue sauce

In a shallow bowl, whisk egg and milk. Place potato chips in another shallow bowl. Dip chicken in egg mixture, then roll in chips. Place in a single layer on a greased baking sheets.

Bake at 400 F for 10-15 minutes or until juices run clear.

Serve with barbecue sauce.

[Aline]

Mozzarella Marinara

1 small onion, chopped
1 garlic clove, minced
3 tbsp olive or vegetable oil
1 can (14½ oz) diced tomatoes, undrained
1 can (6 oz) tomato paste
1 cup water
2 tsp sugar
½ tsp salt
1 bay leaf
24 egg roll wrappers
24 pieces string cheese


In a large saucepan, saute onion and garlic in oil. Add tomatoes, tomato paste, water, sugar, salt and bay leaf. Bring to a boil. Reduce heat; simmer, uncovered, for 20-30 minutes or until thickened.

Meanwhile, place an egg roll wrapper on a work surface with a point facing you. Place a piece of cheese near the bottom corner. Fold bottom corner of wrapper over cheese; roll up just until cheese is enclosed. Fold sides of wrapper over top. Using a pastry brush, wet the top corner with water. Roll up tightly to seal, forming a tube. Repeat.

In an electric skillet or deep-fat fryer, heat oil to 375°. Fry mozzarella sticks, a few at a time, for 1 minute or until golden brown, turning occasionally. Discard bay leaf from marinara sauce. Serve with the mozzarella sticks.

[Kitchen Witch]

SENSATIONAL IRISH CREAM CHEESECAKE

Crust Ingredients:
1 3/4 cups finely crushed chocolate graham cracker crumbs
6 T. butter, melted

Filling Ingredients:
1 cup sugar
3 (8-ounce) packages cream cheese, softened
4 eggs
1/3 to 1/2 cup Irish cream liqueur
3/4 cup mini real semi-sweet chocolate chips
1 teaspoon all-purpose flour

Garnish Ingredients:
Whipped cream, if desired
Chocolate curls, if desired

Instructions:

Heat oven to 375°F. Combine all crust ingredients in medium bowl until mixture resembles coarse crumbs. Press onto bottom and 1 inch up sides of lightly greased 9-inch springform pan. Set aside.

Combine sugar and cream cheese in large bowl. Beat at medium speed until creamy. Continue beating, adding eggs one at a time, until well mixed. (DO NOT OVERBEAT.) Stir in liqueur by hand.

Stir together 1/2 cup chocolate chips and 1 teaspoon flour in small bowl; gently stir into cream cheese mixture. Pour batter into crust. Sprinkle remaining chocolate chips over batter.

Bake for 40 to 45 minutes or until center is set and firm to touch. (Cheesecake surface may be slightly cracked.) Cool 10 minutes. Loosen side of cheesecake by running knife around inside of pan. Cover; refrigerate at least 3 hours.

Garnish with whipped cream and top with chocolate curls, if desired.

VARIATION: Sensational Mocha Cheesecake Prepare cheesecake as directed above substituting 1/4 cup half-and-half or milk, 2 tablespoons cooled coffee and 1 teaspoon almond extract for 1/3 to 1/2 cup Irish cream liqueur.

Yield: 16 servings

Kitchen Witch

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BAKLAVA MINI BITES

Baklava Ingredients:
½ c, butter
1/2 cup honey
1 tablespoon lemon juice
1/4 teaspoon ground cinnamon
2 cups chopped walnuts
1 cup raisins
5 (18x14-inch) sheets frozen phyllo dough, thawed

Glaze Ingredients:
1 T. butter, softened
1 tablespoon honey

Melt 1/2 cup butter in 1-quart saucepan. Stir in 1/2 cup honey, lemon juice and cinnamon. Cook over medium heat, stirring occasionally, until mixture is thickened (18 to 20 minutes). Remove from heat.

Combine thickened honey mixture, walnuts and raisins in small bowl; mix well. Cool to room temperature (1 hour).

Heat oven to 350°F. Cut phyllo sheets in half crosswise (14x9-inch rectangle). Place 1 1/2 cups filling on end of each phyllo rectangle. Roll up, starting at long (14-inch)edge.

Combine all glaze ingredients; brush over top of dough. Cut into 1-inch slices with sharp knife. Repeat with remaining phyllo dough.

Place baklava slices onto ungreased baking sheet, cut-side down. Bake for 8 to 10 minutes or until lightly browned. Let stand 1 to 2 minutes; remove from baking sheet. Serve warm or cool.

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[Aline]

Caramelized Onion Tartlets

2 tbsp plus ½ cup butter, divided
2 large sweet onions, chopped
¼ cup sugar
¾ cup hot water
1 tbsp beef bouillon granules
1 cup shredded Swiss cheese
8 sheets phyllo dough (14 x 9 inches)

In a large skillet, melt 2 tbsp butter over medium heat. Add onions and sugar. Cook over medium heat for 15-20 minutes or until onions are golden brown, stirring frequently.

Stir in water and bouillon (or just use beef broth). Bring to a boil. Reduce heat; simmer, uncovered, for 5-7 minutes or until liquid has evaporated. Remove from the heat; stir in cheese.

Melt remaining butter. Place one sheet of phyllo dough on a work surface; brush with butter. Brush to distribute evenly. Repeat with a second sheet; brush with butter. Cut into 12 squares. (Keep remaining phyllo covered with plastic wrap and a damp towel to prevent drying.) Repeat three times, making 48 squares.

Press one square into a greased miniature muffin cup. Top with another square of phyllo, placing corners off center. Spoon about 1 tbsp onion mixture into cup. Repeat with remaining phyllo squares and onion mixture.

Bake at 375° for 10-15 minutes or until golden brown. Serve warm.

[Kitchen Witch]

Raspberry Cheesecake Bars

2 cups flour
1/4 cup granulated sugar
1/2 teaspoon salt
3/4 cup butter or margarine, softened
1/3 cup light corn syrup
2 packages (8 ounces each) cream cheese, softened
3 eggs
1 cup light corn syrup
2 teaspoons vanilla
3/4 cup raspberry or strawberry jam
Powdered sugar, if desired


1. Heat oven to 375ºF. Grease bottom and sides of rectangular pan, 13x9x2 inches.
2. Beat flour, granulated sugar, salt, butter and 1/3 cup corn syrup with electric mixer on medium speed until dough forms. Press evenly in pan.
3. Beat cream cheese in medium bowl until smooth. Beat in eggs until well blended. Beat in 1 cup corn syrup and the vanilla until smooth. Pour over dough.
4. Bake 35 to 40 minutes or until edges are light golden brown and filling is set (filling may appear puffy). Stir jam; spread over hot bars. Cool 30 minutes. Refrigerate at least 3 hours until chilled.
5. For 36 bars, cut into 6 rows by 6 rows. Sprinkle with powdered sugar just before serving. Refrigerate any remaining bars.

Kitchen Witch

[Kitchen Witch]

Barbecued Pork On A Bun

Want the flavor of barbecued sandwiches, but don't want to get the grill out or turn on the oven? Fix this slow cook version of barbecue pork for sandwiches.


2 pounds boneless pork loin
1 onion, chopped
3/4 cup cola carbonated beverage
3/4 cup barbecue sauce
8 sandwich buns

1. Combine all ingredients except buns in a 4-quart slow-cooker; cook, covered, on high for 5-6 hours, until very tender. Drain and slice or shred pork; serve on buns with additional barbecue sauce, if desired.

Makes 8 servings.

Cooking Tip: Pork can be made 1 to 2 days ahead; refrigerate covered and reheat before serving.

Kitchen Witch

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Cheese & Fruit Platter

1/4 pound sliced LAND O LAKES® Deli Co-Jack® Cheese Rounds
1/4 pound sliced LAND O LAKES® Deli Pepper Jack Cheese Rounds
1/4 pound sliced LAND O LAKES® Deli American Cheese, white and/or yellow
1/4 pound sliced LAND O LAKES® Deli Jalapeno Process Cheese Food
1/2 pound chunk (3/4-inch thick) LAND O LAKES® Deli Muenster Cheese, cubed 3/4-inch
1/2 pound chunk (3/4-inch thick) LAND O LAKES® Deli Co-Jack® Cheese Rounds, cubed 3/4-inch
1 pound green grapes*

1. Arrange cheese on tray. Garnish with grapes.

Makes 10 servings.

*Substitute red grapes, strawberries, kiwifruit slices or champagne grapes.

Kitchen Witch

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New Year's Eve Party Spread

3/4 cup parsley, finely chopped
1/4 cup roasted pecans, chopped
1/4 cup red pepper, finely chopped
4-ounces light cream cheese, softened
3-ounces blue cheese, crumbled
6 large hard-cooked EGGS, chopped
2 tablespoons green onions, finely chopped
1/2 garlic clove, minced
1 dash hot sauce

1. In small bowl, combine parsley, pecans, and pepper and set aside.
2. In medium bowl, beat cream cheese and blue cheese until well blended.
3. Stir in eggs, onions, garlic, and hot sauce until blended.
4. Shape mixture into a 10-inch log. Roll in reserved parsley mixture. Cover and chill at least 2 hours.
5. Serve with crackers.

Makes 1 (10-inch) log.

Kitchen Witch

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New Year's Eve Party Ball

1 (8-ounce) package cream cheese
2 cups sharp cheddar cheese, shredded
1 (1-ounce) package ranch dressing mix
6 large hard-cooked eggs, diced
1 cup pecan pieces
1/2 cup fresh parsley, chopped
1/2 cup red pepper, diced

1. In a large bowl, mix together cream cheese, cheddar cheese, ranch dressing mix and hard-cooked eggs. Use your hands to form into two balls and set aside.
2. Mix pecans, parsley, and red pepper together in separate bowl. Roll each ball in the mixture until covered.
3. Refrigerate for at least 2 hours. Serve with crackers.

Makes 2 party balls.

Kitchen Witch

[Shadows]

Adapted from a recipe by Justin Wilson

Recipe Name: BEER BOILED SHRIMP
Category: SEAFOOD
Serves: 6

SOURCE SHADOWS

3 Pound fresh or thawed frozen shrimp
1/2 jar prepared mustard with horseradish
3 Tblsp red pepper
3 Tblsp black pepper
2 Tblsp paprika
1 Tblsp garlic salt
or
1 Clove garlic minced
5 crushed bay leaves
1/2 Cup salt
12 Ounce beer or ale
1 Cup vinegar

Put all in a large pot or kettle. Cover and bring to a boil. Turn shrimp over several times while cooking. Boil 15-20 minutes or until the tails turn pink.
It is better to under cook shrimp then to over cook.

These are very spicy.

[Kitchen Witch]

Soft-Shell-Crab Buns

1 small-medium cucumber
1/2 teaspoon coarse salt and 1/2 teaspoon sugar mixed together
4 slices bacon
3 ?jumbo? soft-shell crabs, cleaned
Salt and pepper to taste
6 steamed buns
Hoisin sauce
1 scallion, thinly sliced

(1) Thinly slice cucumber. In shallow bowl, mix cucumber slices with the salt and sugar until lightly coated. Let stand for about two hours to ?sweat? them, then drain off liquid. For the crabs: Heat large sauté pan over high flame. Add bacon and render a couple tablespoons of fat. Remove bacon, season crabs with salt and pepper, and
(2) place them upside down in pan, cooking each side for about three minutes. Meanwhile, steam six buns in large pan according to the package?s instructions. To assemble buns: Remove crabs from pan, and slice each one in half. Spread about a tablespoon of hoisin sauce on the inside of each bun. Layer one side of bun with a few cucumber slices. Place a half crab on top of cucumbers, and sprinkle with scallions.
(3) Fold the bun in half like a taco. Makes six crab buns.

Kitchen Witch
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Spicy Thai Vegetable Wraps With Tamarind Dipping Sauce

Servings
Makes 12 wraps.

Ingredients
Tamarind Dipping Sauce
1 cup tamarind paste
3 tablespoons maple syrup
1 tablespoon soy sauce
1 tablespoon extra-virgin olive oil
Pinch sea salt

Wraps
1?2 cup chopped cashews
1 tablespoon sesame oil
1?2 teaspoon sea salt
1?4 cup maple syrup
1?2 cup lemon juice
2 tablespoons chopped ginger
1 tablespoon chopped red chile with seeds
1 1?2 tablespoons soy sauce
1 cup raw almond butter
1?2 head savoy cabbage, shredded
6 very large collard-green leaves
1 large carrot, julienned
1 small ripe mango, cut lengthwise into batons
2 cups bean sprouts
1?2 cup cilantro leaves
1?2 cup torn basil leaves
1?4 cup mint leaves

Cooking Instructions
Tamarind Dipping Sauce
Place the tamarind paste, maple syrup, soy sauce, and olive oil in blender, and purée until smooth. Taste for seasoning. Pour into a bowl, and set aside. May be made ahead of time and refrigerated.

Wraps
Mix the cashews, sesame oil, and salt in a small bowl. Set aside.

Purée the maple syrup, lemon juice, ginger, red chile, and soy sauce in a blender. Add the almond butter, and blend at low speed to combine. Add water to thin if necessary.

Put the shredded cabbage in a bowl, and pour the almond-butter mixture over it. Toss well to combine.

Cut out the center rib of each collard-green leaf, dividing the leaf in half. Place 1 half-leaf on a cutting board with underside face up. Arrange a few tablespoons of the cabbage mixture evenly across the bottom third of the leaf, leaving about 1 1?2 inches clear at the bottom. Sprinkle some of the chopped cashews over the cabbage. Lay a few sticks of carrot, a baton of mango, and a few bean sprouts on top. Add a few leaves each of cilantro, basil, and mint. Fold the bottom of the leaf up and over the filling, keeping it tight, and tuck the leaf under the ingredients and roll forward. Place the roll seam-side down on a serving dish. Repeat with remaining collard leaves and ingredients.

Serve with the tamarind dipping sauce.

Kitchen Witch

[Kitchen Witch]

CHEESE AU POIVRE ROLL

Makes about 1 1/4 cups


1 pkg. (8 oz.) cream cheese, softened
1/4 c. (1/2 stick) butter or margarine, softened
1 t. onion powder
1/4 t. garlic powder
1/4 c. crushed thyme leaves
2 t. coarsely ground black pepper
1 teaspoon paprika
Crackers or raw vegetables

In medium-sized bowl, combine cream cheese, butter, onion, garlic powder and thyme leaves, mixing until well blended. Line baking sheet with plastic wrap, spread cream cheese mixture over plastic wrap forming a 6 X 8-inch rectangle about 1/4-inch thick. Cover with plastic wrap; refrigerate 15 to 20 minute, until firm enough to handle, but not stiff.

Remove cover of plastic wrap; sprinkle cheese with black pepper. Starting at narrow end, roll up cheese mixture, jelly-roll style. Sprinkle with paprika; cover with plastic wrap.

Chill 2 hours or until firm.

Serve with crackers or vegetables.

[Kitchen Witch]

SEAFOOD WRAP-UPS

Makes about 24 wrap-ups or 12 servings


2 T. vegetable oil
1 c. carrots in matchstick pieces
1 c. green onions in matchstick pieces
1/2 c. celery in matchstick pieces
1 clove garlic, minced
1 1/2 t. peeled, minced gingerroot OR 1 t. ground ginger
1 c. bean sprouts
3 T. coarsely chopped cilantro
3/4 c. soy sauce
3/4 t. sesame oil
1 pkg. (12 oz.) imitation crabmeat, flaked into long slivers
24 small leaves Boston or butter lettuce
Soy sauce, optional

In medium-sized skillet over medium heat, heat oil. Cook carrots, green onions, celery, garlic and ginger in hot oil 5 to 10 minutes or until tender, stirring often.

Add bean sprouts, cilantro, soy sauce and sesame oil; cook and stir 30 seconds longer.

Gently stir in crabmeat until heated through.

Remove from heat and spoon mixture into small bowl; cover and chill until serving time.

To serve: Onto each lettuce leaf, spoon a tablespoon of crab mixture. Roll up lettuce into a log shape to enclose filling. Serve with additional soy sauce for dipping.

[Kitchen Witch]

OVEN FRIED MUSHROOMS

Makes about 24 appetizers or 12 servings

1/2 c. flour
1/2 t. paprika
1 c. soft breadcrumbs
1/2 c. grated Parmesan cheese
2 t. dried basil or oregano leaves, crushed
2 eggs, slightly beaten
2 T. milk
1 pkg. (16 oz.) fresh mushrooms (about 24)
1/4 c. (1/2 stick) butter or margarine, melted

Lightly grease 15 X 10-inch jelly roll pan.

In plastic bag, combine flour and paprika.

In another plastic bag, combine crumbs, cheese and basil.

In small bowl, beat together eggs and milk.


Shake mushrooms in flour mixture; dip in egg mixture.

Shake in crumbs mixture, pressing crumbs onto mushrooms to coat.

Arrange cap-side down on prepared pan.

Drizzle with butter.

Cover and refrigerate 2 hours.

Twenty minutes before serving time, preheat oven to 450* F.

Bake 10 minutes or until golden brown.

Serve hot.

[Kitchen Witch]

STUFFED CHICKEN ROLLS

Makes about 12

2 pkgs. (8 oz. each) herb-seasoned stuffing mix
2 cans (14 1/2 oz. each) chicken broth
1 c. grated Parmesan
1/4 c. pine nuts
6 whole chicken breasts, skinned and boned or 3 lbs. skinless, boneless chicken breasts
6 thin slices prosciutto, each cut in half
1/2 c. green onion tops, cut into thin strips, OR fresh basil leaves
1/4 c. (1/2 stick) butter or margarine, melted

Preheat oven to 375* F.

Prepare stuffing: In large bowl, combine stuffing mix, broth, cheese and pine nuts; toss to mix well; set aside.

With meat mallet or rolling pin, pound chicken to 1/4-inch thickness. Place one piece prosciutto on each chicken piece. Divide stuffing mixture among chicken pieces, patting evenly over prosciutto. Divide green onions among chicken pieces; arrange crosswise down center over stuffing mixture.

Starting from short end, roll each piece jelly-roll style. Secure with toothpicks, if needed.

Place chicken in 12 X 8-inch baking pan; seam-side down. Drizzle with melted butter. Bake 35 minutes or until chicken is fork-tender, basting occasionally with pan juices.

To serve, remove toothpicks. Slice chicken and arrange on serving platter.

[Kitchen Witch]

Rum Eggnog Bundt Cake

1 box yellow cake mix (2 layer size)
1/2 cup sliced almonds
1/2 tsp ground nutmeg
2 Tbls rum or 1 Tbls rum extract
2 eggs
1 1/2 cups eggnog
1/4 cup melted margarine

Grease bundt pan well. Press almonds on the bottom of the pan. Mix
all other ingredients well for five minutes. Pour into the bundt
pan. Bake at 350 F oven for 50-60 minutes, or until a toothpick
inserted in the cake comes out clean. Cool 10 minutes and then
invert onto a plate.


Kitchen Witch

[Kitchen Witch]

New Year Good Luck Pretzel

2/3 cup dry milk 1/2 cup sugar
2 tsp. salt
2 cup lukewarm water
2 cakes yeast (or equivalent in dry yeast)
2 eggs
1/2 cup shortening
7 - 7 1/2 cup flour
Margarine
Powdered sugar, nuts, cherries, etc.

Mix dry milk, salt, sugar and water. Stir in mixing bowl. Stir
in yeast until it dissolves. Add eggs and shortening and stir in.
Add flour, cup by cup, beating in with mixer on high speed, until
about half the flour is used. Mix in remaining flour. Let rise
until double. Punch down and let rise again. (If in haste you can
skip rising twice.) Take half of dough and roll it to form a long
strip and shape into a pretzel, twisting once at the center. Repeat
remaining half. Bake about 20 minutes at 350 degrees. Remove from
oven and brush with margarine. Frost while still warm with a thin
powdered sugar and water frosting. Sprinkle with chopped nuts or
decorate with candied cherries, etc, if desired.

Makes 16 servings and can be frozen.


Kitchen Witch

[Kitchen Witch]

Cheese and Herb Mini Sweet Peppers

30 red, yellow, and/or orange mini sweet peppers (about 12 oz. total)
18 ounces semi-soft goat cheese (chevre)
1/4 cup snipped fresh chives, tarragon, basil, or thyme
Fresh basil leaves


1. Preheat oven to 350 degree F. Leaving the stem intact, cut a slit along the top of each pepper. Remove the seeds; set aside. In a small bowl combine goat cheese and snipped herbs. Spoon cheese mixture into prepared pepper . Arrange filled peppers close together on a baking sheet. Bake for 8 to 10 minutes or until cheese is heated through and peppers are crisp-tender.

2. Use tongs to arrange warm peppers on a serving dish, stacking peppers into a pyramid shape. Garnish with fresh basil leaves. Makes 30 servings.

[Kitchen Witch]

CARIBBEAN HORS D?OEUVRES
Makes 1 cup

1 can (8 oz) crushed pineapple in juice, untrained
1/2 cup light or dark corn syrup
1 tablespoon white vinegar
1 teaspoon grated lime peel
1/8 teaspoon crushed red pepper
1/2 teaspoon grated fresh ginger
1/4 teaspoon salt
Grilled or broiled chicken or pork cubes or chilled large shrimp

In blender container combine pineapple, corn syrup, vinegar, lime peel, crushed red pepper, ginger and salt. Cover and blend 2 to 3 seconds until mixture resembles a chunky puree. Pour into small saucepan. Stirring frequently bring to boil over medium-high heat. Reduce heat to medium and boil 8 to 10 minutes or until thick. Serve as dipping sauce for chicken, pork or shrimp.

[Kitchen Witch]

BACON-STUFFED EGGS
SERVES 6 TO 8

12 large eggs
1/3 c. mayonnaise
3 oz. cream cheese
2 t. Worcestershire sauce
¼ t. salt
½ t. pepper
1 t. prepared horseradish (optional)
4 slices bacon, crumbled
Garnish: chopped chives

Stuff eggs; sprinkle with bacon; garnish, if desired.

[Kitchen Witch]

LITTLE DEVILS

1lb fish
1/4lb onions
1-2 eggs
just a little condensed milk
salt and pepper to taste

Steam or boil boneless fish. Drain and cool.
Chop onions finely and mix with fish. Mix in eggs, salt and pepper and
little condensed milk. Make into golf ball size, squeezing out surplus
liquid. Fry in deep hot oil or fat quickly until golden.
Also very good cold.

[Kitchen Witch]

CRISPY SAUSAGE BITES

1 lb pork sausage (bulk or links with casing removed)
1 small onion finely chopped
3oz / 1/3 cup cream cheese
1 tablespoon chopped fresh parsley
1 teaspoon prepared mustard
1oz / 1/2 cup fresh breadcrumbs
salt and pepper
2 eggs beaten
3oz / 3/4 cup dry breadcrumbs

Relish Sauce - 1 tablespoon oil
2 shallots finely chopped
1 clove garlic crushed
440g (14oz) can chopped tomatoes
2 tablespoons tomato puree (paste)
salt and pepper
1 tablespoon chopped fresh parsley
2 tablespoons sweet pickle relish

Fry sausage and onion; cook until lightly browned and crumbly. Turn into a bowl and add cream cheese parsley mustard fresh breadcrumbs and season with salt and pepper. Shape into 16-20 small firm balls (molding them to make them smooth). Dip first in beaten egg then roll in dry breadcrumbs until evenly coated. Chill until required. To make the relish sauce heat the oil in a saucepan add the shallots and cook gently until soft. Stir in the garlic tomatoes with their juice and tomato puree (paste). Season with salt and pepper bring to the boil then reduce heat and simmer uncovered for about 30 minutes or until sauce has reduced and thickened. Stir in the parsley and relish. Serve warm.
Each person spears a sausage ball and immerses it in the hot oil to
fry until crisp and golden.

(Serves 4)

[Kitchen Witch]

I would just like to wish everyone here at RSN - Ron, my fellow moderators - B-Man, Aline and Swtness, all our members and guests a very happy new year. May 2006 be a year or health, peace, love and prosperity for all!!

Kitchen Witch

[Kitchen Witch]

CHICKEN SALAD PUFFS
MAKES 3 DOZEN

1/2 c. shortening or 1/2 stick
1 c. boiling water
1/2 t. salt
1 c. flour
4 eggs

CHICKEN SALAD FILLING:
1 c. finely chopped cooked chicken
1 c. finely chopped celery
2 T. finely chopped pickle
2 T. finely chopped pimiento
2 T. mayonnaise

Preheat oven to 450* F. Put shortening, water, and salt in saucepan and bring to a rolling boil. Add flour all at one time. Beat vigorously with wooden spoon until mixture leaves sides of pan and forms a smooth ball. Remove from heat. Add eggs, one at a time, beating until mixture is thick and smooth. Drop dough by teaspoonfuls 1-1/2 inches apart onto greased cookie sheets. Bake for 10 minutes. Reduce heat to 350* F. and continue baking for 10 minutes. Cool.


FOR CHICKEN SALAD FILLING: Combine all ingredients. Cut off tops of puffs and pull out any soft moist dough. Spoon Chicken Salad Filling into puffs. Replace tops.

OR USE TURKEY FOR THIS!

Kitchen Witch

>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>> >>>>>>>.

Fried Stuffed Sardines - Sarde Farcite Ripiene
Serves: 6

1 cup of breadcrumbs
1 3 ounce can oil packed tuna (drained)
½ fennel bulb (white part, cleaned and chopped
¼ cup fennel greens (finely chopped)
¼ cup Italian parsley (freshly chopped)
Pinch of Salt
Pinch of Pepper
1 ½ cups olive oil (plus a little extra for filling)
18 thoroughly cleaned sardine fillets of 9 sardines
All-purpose flour
¼ cup capers (salt-packed)

For Sauce
½ extra virgin olive oil
1 teaspoon dried oregano
2 tablespoons dry whit wine
Salt and freshly ground pepper
Juice of 1 lemon
1 teaspoon of parsley

Put breadcrumbs, tuna, fennel, and parsley into a food processor
Season with salt and pepper
Process for 10 seconds
Add little olive oil through the feed tube until you have a thick, creamy mixture
Line up half of the sardine fillets on work surface, skin side down
Spoon equal amounts of filling evenly across each sardine
Cover each with remaining fillets, bone side down
Press each sardine sandwich gently together
Coat the sardines with flour
Heat 3 cups of olive oil in a large, deep frying pan until hot but not smoking
Cook the sardines in batches until golden brown on each side
Carefully turn sardines with tongs or 2 spoons
Drain on paper towels
Make sauce
Heat oil with oregano and wine in a small pan until it just boils
Season with salt and pepper
Serve sardines hot with sauce.

Kitchen Witch

>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>> >>>>>>>>>
Gorgonzola-Basil Phyllo Kisses

6 sheets phyllo dough
4 tablespoons unsalted butter, melted
1/2 pound Gorgonzola Piccante, cut into 24 pieces
24 basil leaves

Cut each sheet of phyllo into quarters. Brush each piece with the butter, fold in half, brush with the butter again, and fold in half again; spoon in 1 piece of Gorgonzola and close into a moneybag or kiss shape with your fingers. Continue until you finish all the phyllo dough and Gorgonzola.
Place on a baking sheet, brush the tops with butter, and freeze until you are ready to bake (up to 2 months in sealed containers); or bake in a preheated 425° oven for 15 minutes, or until golden and crisp. Garnish each kiss with a basil leaf and serve hot. Serves 12

Kitchen Witch


>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>> >>>

Crabmeat Dumplings

Yield: 3 Servings

12 oz Fresh crabmeat
3 tb Bread crumbs
1 Egg, beaten
1 tb Flour

BATTER:
1 c Flour
1 Egg
1 c Water
Oil for frying
Soy sauce; optional

Mix crab, bread crumbs, and egg together well.
Roll into small balls with floured hands.
Refrigerate 30 minutes. Blend flour, egg, and
water together until well mixed; don't worry if
batter remains lumpy. Heat oil in dark skillet.
Dip crab balls in batter. Fry until golden brown.
Drain on paper towels. Serve with soy sauce if
desired.

Kitchen Witch
>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>> >

Fried Chicken Balls
Yield: 4 Servings

1/2 lg Onion; chopped
1 c Water
1 c Finely chopped uncooked
.. chicken
1 tb Sugar
1 1/2 tb Sweet rice wine
-=OR=-
1 tb Sherry
-=MIXED WITH=-
1 1/2 ts Sugar
2 tb Soy sauce
1 Egg
2 tb Oil
3 1/2 tb Water
1 1/2 tb Sherry

Soak onion in water for 10 minutes; squeeze out
moisture.

1. Combine onion, chicken, sugar, rice wine, 1
tablespoon soy sauce and egg. Roll into bite sized
balls.

2. Heat oil in pan. Add chicken balls and brown on
all sides.

3. Combine water, sherry and remaining soy sauce.
Pour over chicken balls and cook until the liquid
is almost evaporated. Serve.

Kitchen Witch

>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>
Oven Porcupines

Yield: 4 Servings

MEATBALLS:
1 lb Ground beef
1/2 c Uncooked long grain rice
1/2 c Water
1/3 c Chopped onion
1 ts Salt
1/4 ts Garlic powder
1/2 ts Pepper

SAUCE:
1 pt Tomato sauce
1 c Water
2 ts Worcestershire sauce

Form 12 meatballs out of combined meatball
ingredients. Place in an 8" square pan and cover
with combined sauce ingredients. Cover with foil
and bake, covered with foil, one hour. Remove foil
and bake an additional 15 minutes.

Kitchen Witch

>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>
Shrimp Egg Roll

Yield: 6 Servings

2 tb Vegetable oil
12 oz Cooked; minced shrimp
2 c Finely shredded Chinese
.. cabbage
8 Water chestnuts; cut into
.. thin strips
2 Stalks celery; minced
1 c Bean sprouts
1 ts Salt
1 tb Soy sauce
1 ts Sugar
6 Egg roll wrappers
1 Egg, beaten
Oil for deep frying

Heat oil in wok or deep skillet; stir fry shrimp,
chinese cabbage, water chestnuts, and celery for
2-3 minutes. Add bean sprouts, salt, soy sauce,
and sugar. Put shrimp mixture in center of each
egg roll wrapper. Brush edges with egg. Fold one
corner in just beyond center. Fold corners on
either side into center, overlapping one another
slightly. Then roll down remaining corner to form
cylinder. Cover with dam Heat oil to 375. Fry egg
rolls, three at a time, until skins are crisp and
golden brown. Drain on paper towels, serve at
once.

Kitchen Witch

[Kitchen Witch]

Pizza Meatballs

5 Lbs. Hamburger
2 Eggs
4 oz. Chopped Garlic
1/4 Cup Pepper
1/4 Cup Parsley
8 oz. Bread (soaked in water and squeezed out)
3/4 Cup Parmesan
1 Teaspoon salt
1 oz. Milk


1.Mix all ingredients together, except hamburger.
2.Then mix in the hamburger.
3.Roll into meatballs (Moisten your hands with water to roll the meatballs.)
4.Bake about 1 1/2 hours at 400 degrees (depending on size of meatballs)



Taco Pescado
(For 2 Tacos Pescado)

1 7-9 oz. Filet of fish (Tilapia)
Lettuce & Tomato
2 Flour Tortillas
1 Slice Monterey Jack
2 Teaspoons Guacamole
2 Teaspoons Salsa Verde

Seasoning:
1-Tsp. Cumin
1-Tsp. Paprika
1-Tsp. Salt
1-Tsp. Black pepper
1-Tsp. Garlic
1-Tsp. Chili Powder


Saute fish in butter for about 3-4 minutes on each side.
*Note:
Make sure the fish is cooked all the way through. (Fish will be white, not pink)

After fish is cooked place on flour tortilla with cheese, guacamole, lettuce, and tomatoes.



Beefy Gourmet Wraps

2 T extra virgin olive oil, divided
1 large sweet red pepper, sliced
1 large yellow pepper, sliced
2 T white wine vinegar, divided
1 cup arugula
4 flour tortillas
1/4 cup goat cheese
1/4 cup shredded mozzarella cheese
8 ounces deli-sliced roast beef thinly sliced
2 T sun-dried tomatoes, re hydrated and sliced

Heat a non-stick skillet with oil, saute peppers 3-5 minutes, or until tender. Remove from heat, toss with 1 T vinegar, set aside. Toss arugula with remaining oil and vinegar, set aside. Spread tortillas evenly with goat cheese, layer deli sliced roast beef, pepper mixture, mozzarella, sun-dried tomatoes and arugula mix. Beginning at one end, tuck ends toward ingredients, roll. Makes 4 servings.



Smokey Salmon Crab Cakes

4 oz. Smoked Salmon
12oz. Lump Blue Crab Meat
1 cup Seasoned Bread Crumbs
2 tbsp Finely Diced Green Onion
2 tbsp Finely Diced Green and Red Peppers
1 teaspoon Old Bay Seasoning
1 Large Egg 2tbsp Mayonnaise
2tbsp Mustard
1 tsp Tobasco Sauce Salt/Pepper
Butter or Margarine for frying

In a large mixing bowl mix together the crab, salmon, egg, mayo, mustard, green onion, peppers, Tobasco, ½ cup bread crumbs, and seasonings. Mix well, using your hands.

Pat the crab mixture into about 12 small cakes. Spread the crumbs on a piece of wax paper. Heat the butter in a large skillet over medium-high heat.

Coat the crab cakes in crumbs on all sides and fry until golden, turning so all sides are crisp and brown. 2-3 minutes on each side. Serve hot.



Chicken Sandwich


6 boneless chicken breast
1 lb. All purpose flour
1 lt. Club soda
1 tbs. Seasoned salt
Buffalo hot sauce
Sliced red onion
Sliced tomato
Sliced iceberg lettuce
Mayonnaise


Make a batter mix with the flour, seasoned salt and club soda.
Batter the chicken breast with it.
Deep fry it.
Heat or toast your hamburger bun, add mayo, chicken, hot sauce, lettuce, tomato and onions.


Stuffed Pickles Appetizer

1 doz. 3-to-4 1/2" (or larger) kosher dill pickles
1 8 oz.) cream cheese
3 tsp mayonnaise
3 Tbsp vidalia onion relish
1-1/2 Tbsp chopped pimento
1 tsp cracked black pepper (optional) or to taste

cut a dozen 3-to-4 1/2" (or larger) kosher dill pickles in half length-wise. using a small sharp knife cut a furrow wedge to remove the seed bed, making the furrow starting from 1/2 inch from one end to within 1/2 inch of the other. be careful not to cut through the bottom of the pickle. discard seeds. lay pickles cut-side down on a paper towel to drain. put one (8 oz.) brick cream cheese, 3 tsp. mayonnaise into a small bowl and mix well with a fork. combine 3 tbsp vidalia onion relish and 1 1/2 tbsp chopped pimento in a sieve or small mesh colander and drain well. chop the drained relish mixture finely and allow to drain once more. combine the relish mixture and the cream cheese mixture. add 1 tsp. cracked black pepper (optional) or to taste, and blend well with a fork fill each pickle cavity with some of the spread, mounding slightly and covering the cut surface of the pickle.



Tater Tot Appetizers

Tater tots
Sliced bacon

Wrap each tater tot with 1/2 slice bacon. Secure with round toothpick and place on rack (with pan under) or broiler pan and bake at 400 degrees until bacon is crisp. These stay very hot.

If desried, dot with chili sauce after broiling.



scallops au gratin


1/2 lb. sea scallops
1 Tbsp butter or margarine
1/3 cup undiluted condensed cream of mushroom soup
salt, pepper and hot pepper sauce
2 Tbsp grated parmesan cheese
2 Tbsp fine dry bread crumbs
1 Tbsp butter or margarine, melted

cut scallops in small pieces and sauté gently in 1 tablespoon butter for 1 to 2 minutes. stir in soup, then season to taste with salt and pepper. add dash of hot pepper sauce. place in small baking shells. combine cheese with crumbs and melted butter. sprinkle over top. broil a few inches from heat until lightly browned and heated through.



swiss scallops


3 Tbsp butter
1 lb. bay scallops
2 tsp lemon zest
2 tsp dill
3 clove garlic, minced
2 cup swiss or gruyere cheese
1-1/2 cup mayonnaise
12 doz. one inch bread rounds or melba toast

melt butter. add scallops and sauté with lemon zest and garlic for 2-3 minutes. take off heat and add dill; return to heat for 30 seconds. add mayonnaise and cheese. refrigerate overnight. spread on toasts and broil for 3-4 minutes. serve. (can be refrigerated for up to 5 days.) (can be frozen before adding mayonnaise and cheese.)


coquilles saint-jacques

1 tsp lemon juice
1/2 tsp salt, dash pepper
2 lb. sea scallops, washed and drained
4 Tbsp butter or margarine
1/4 cup finely chopped onion
1/4 lb. sliced mushrooms
1/3 cup flour
1 cup light cream
1/2 cup milk
1 cup grated gruyere cheese
1/2 cup dry white wine
1 Tbsp lemon juice
1 Tbsp chopped parsley
1/2 cup dry bread crumbs
2 Tbsp melted butter or margarine

in medium saucepan, combine 1 cup water, 1 teaspoon lemon juice and salt;
ring to boil. add scallops; simmer covered, 6 minutes or until tender.
drain on paper towels. in 4 tablespoons hot butter or margarine in
saucepan, sauté onion and mushrooms until tender. remove from heat.
stir in flour and dash of pepper until well blended. gradually stir in
cream and milk. bring to boil. reduce heat and simmer, stirring
frequently, 4-5 minutes or until quite thick. add cheese and stir until
melted. remove from heat. carefully stir in wine, lemon juice and
parsley. add scallops and mix well. turn into 8 scallop shells or a 1
1/2 quart casserole. mix bread crumbs and melted butter; sprinkle over
the scallops. place shells on cookie sheet. broil 4 inches from heat 2-3
minutes until golden brown. 8 servings.

[Kitchen Witch]

Sweet Potato Appetizers

2 40 oz. cans sweet potatoes
1 stick of butter
2 cup bread crumbs
2 cup pancake syrup
1 tsp salt
1/2 tsp pepper

in bowl mash potatoes. add in butter, pancake syrup, salt and pepper. make into golf ball size balls. roll in bread crumbs. preheat oven to 350 and bake for 30 minutes. serve as an appetizer or with a ham or turkey dinner.




Chile Roll Log Appetizer

1/2 lb. american cheese
1 lb. smoked cheese
1/2 lb. grated sharp cheddar cheese
1 8 oz) pkg. philadelphia cream cheese
1 small onion chopped fine
2 clove garlic chopped fine
1/4 tsp seasoned salt
2 Tbsp lea & perrin's worcestershire sauce
chile powder (medium to hot)

mix all of the above except chile powder in a large mixing bowl and then
form into logs. roll in chile powder. wrap in saran wrap and place in
refrigerator, chill at least 1 hour before serving. serve with a variety
of crackers. yield: 12 servings




pickled pink egg appetizers

1-1/2 cup white vinegar
1 tsp pickling spice
1 garlic clove -- peel and bruise
1 fresh bay leaves
6 hardboiled eggs -- peeled
juice from pickled beets -- * optional * use about 2 tablespoons of the juice from pickled beets if desired; gives a pink color and adds a pleasant taste.

simmer vinegar and spices, uncovered for 10 minutes; cool slightly, add garlic and bay leaf. pack eggs into a screw top jar, add vinegar mixture; cover and cool to room temperature. refrigerate 7-10 days before serving, longer for stronger flavor.




Crab Claw Appetizer for 2


6 or more if hungry)crab claws
1 small onion
2 garlic cloves
1 sweet chilli pepper
pinch or two of paprika
pinch or two of sugar
4 Tbsp of olive oil.

take 6 (or more if hungry) claws per person and crack off the shell leaving the claw end and meat intact. slice a small onion (or 1 per 2 people if for more diners) finely chop 2 garlic cloves (per 2 diners) slice and de-seed 1 sweet chilli pepper pinch or two of paprika pinch or two of sugar supply 4 tablespoons of olive oil. gently cook the onion in a pan until it starts to caramelize, remove from heat and add it to an ovenproof dish. add the other ingredients to the dish with the claws. pour over the olive oil and add a lid to the dish. gently rotate the dish or shake to distribute the oil and ingredients over the claws. allow to marinate for about 15 mins, longer if you have time. bake in an oven at gas mark 8 for 15 mins. remove from oven and serve on a dish with a sprinkle of chives or parsley to garnish.


daffodil dip

1/2 cup mayonnaise
1 8oz pkg cream cheese
1/2 cup chopped parsley
1 hard cooked egg
2 Tbsp chopped onion
1 garlic clove, minced
1 Tbsp anchovy paste
dash of pepper

gradually add mayonnaise to softened cream cheese, mixing until well blended. add parsley, chopped egg white, onion, garlic, anchovy paste and pepper; mix well. sprinkle with sieved egg yolk. serve with vegetable dippers such as; celery, sliced cucumber, radish roses, cherry tomatoes, carrot sticks and cauliflowerets or use a variety of crackers.



CHEESE BALL

2 (8 oz.) pkgs. cream chese
1 (8 1/2 oz.) can crushed pineapple, drained
2 c. chopped walnuts or pecans
1/4 c. chopped onion
Pepper
2 tsp. minced onions
1 tsp. seasoned salt

Soften cream cheese at room temperature, cream and stir in pineapple. Add 1 cup of nuts, the green pepper, onions and salt. Chill. Form into ball and roll in remaining nuts. Can be frozen. Serve with crackers.



HOLIDAY CHEESE BALL

4 c. shredded Cheddar cheese
4 (3 oz.) pkgs. cream cheese, softened
1/2 c. chopped pimento stuffed olives
3 tbsp. mayonnaise
1/8 tsp. celery salt
1/2 tsp. Worcestershire sauce
2 tbsp. minced onion
Dash of garlic salt
Chopped fresh parsley
Chopped pecans

Combine all ingredients except olives, parsley and pecans in large bowl; mix well with hands and shape into ball. Garnish with parsley, olives, and chopped pecans.



guacamole dip

1 cup diced peeled tomato
2 avocados, peeled, mashed
1/3 cup salad dressing, such as miracle whip
1/4 cup chopped onion
1 tsp salt
4 slice crisply cooked bacon, crumbled

combine tomato, avocado, salad dressing, onion and salt; mix well. stir in bacon just before serving. this is great with corn chips or tortilla chips.



Finger Sandwiches

bread
butter
egg salad, lettuce, ham, smoked salmon, cucumber, tomato - whatever

Cut crusts from bread. Butter each slice. Use 3 slices for each sandwich. Fill with egg salad, lettuce, ham, smoked salmon, cucumber, tomato,- whatever you. Cut each full sandwich into at least 3 pieces. Turn pieces side up so the colours show when serving. Alternately, use one slice and one filling and roll the bread, then cut into 3 pieces and serve rolls on end.


NEW YEARS EVE PUNCH

2 lg. frozen lemonade
1 lg. frozen orange juice
1 (46 oz.) apricot juice
1 (46 oz.) pineapple juice
1 5th of Southern Comfort

Mix; freeze. Stir occasionally before serving. Add 2 liters of 7-Up. Put in punch bowl with an ice ring decorated with green and red cherries. Serves 50.

[Kitchen Witch]

crab salad sandwiches

1/4 cup regular or low-fat mayonnaise
1 tsp seafood seasoning
1/4 cup finely chopped celery
2 Tbsp finely chopped onion
6 oz. crabmeat, picked over
2 large seeded sandwich rolls (such as kaiser), split horizontally
1 cup thinly sliced romaine lettuce

blend mayonnaise and seafood seasoning in medium bowl. mix in celery and onion. add crabmeat and stir gently to combine without breaking up crabmeat. season to taste with pepper. place bottoms of rolls on plates. mound half of crab salad, then lettuce on each. set tops of rolls over and press sandwiches slightly to compact. 2 servings: can be doubled.



He-Man Spread

1 cup cheddar cheese, grated
2 Tbsp anchovy paste
1 Tbsp minced onion
1 Tbsp chives
2 tsp paprika
1 tsp mustard
2 Tbsp capers
1 Tbsp caraway seed
ale or beer

enough ale or beer to soften so it will spread. makes 1 1/4 cup of spread


Trash

1/2 cup butter
2 Tbsp worcestershire sauce
2 tsp seasoned salt
1 tsp garlic powder
2 cup rice chex
2 cup wheat chex
4 oz. shoestring potatoes
2 cup pretzel sticks
1 cup salted nuts

combine butter, worcestershire sauce, salt and garlic powder. blend well in skillet. add remaining ingredients. put into a baking dish. bake at 250 f for 30 minutes, stirring occasionally. makes 9 cups.



Queso Dip

16 oz. velveeta cheese
10 oz. cream of mushroom soup
16 oz. picante sauce or salsa
12 oz. sausage

melt cheese in crock-pot or on stove. while cheese is melting, brown sausage in skillet. add soup and salsa to melted cheese. when soup, salsa, and cheese are blended well, add sausage. (note: only add sausage after cheese is completely melted.) serve with tortilla chips.




Clam Dip

ruffles or corn chips.

4 oz. cream cheese
1 65 oz can minced clams
2 Tbsp reserved clam juice
1/4 tsp white pepper
1/2 tsp sherry
1 Tbsp chopped parsley
2 Tbsp sour cream
1 tsp lemon juice
2 clove pressed garlic
3 drops worcestershire
1 tsp finely diced red onion

drain the clams and reserve the liquid. put the clams in a bowl big enough
to mix everything and then add the rest of the ingredients. only add two
tablespoons of the clam juice, but save the rest as you may add more
later.
mash and mix everything up with a fork until it is smooth and well mixed.
if it's too think, add more clam juice. the dip gets much of it's flavor from
the juice rather than the clams, so don't be afraid to add a bit too much.
but don't make it runny.
chill and serve with chips.


Mozzarella Dip

2 cup mayonnaise
1 cup (8 ounces) sour cream
1 cup (4 ounces) shredded mozzarella cheese
2 Tbsp grated Parmesan cheese
1 Tbsp dried minced onion
1 tsp sugar
dash each garlic salt and seasoned salt

In a bowl, combine all ingredients; mix well. Cover and chill for at least 1
hour. Serve with raw
vegetables or tortilla chips. Yield: 3-1/2 cups.




SHRIMP DIP

1 can cream of shrimp soup
8 oz. cream cheese, softened
2 Tbsp chopped green onions
8 small -med. cleaned deveined cooked shrimp
1/4 tsp curry powder
dash garlic powder
4 drops Tabasco sauce
1 tsp lemon juice

Gradually blend soup and ther ingredients with mixer. Do not overbeat or dip will be too thin. Add shrimp after well blended. Chill well. Serve with raw vegetables. Makes about 2 cups.



Herb Dip
makes about 1-1/2 cups dip

1 cup mayonnaise or salad dressing
1/4 cup snipped fresh parsley
1/4 cup snipped fresh chives
1 Tbsp tarragon vinegar or white wine vinegar
1 tsp anchovy paste or mashed drained anchovy fillets
1 clove garlic, quartered
1/8 tsp ground pepper
1/2 cup dairy sour cream
jicama slices
yellow and red sweet pepper strips
broccoli flowerets
small carrots with tops, halved lengthwise

place half of the mayonnaise or salad dressing, the parsley, chives, tarragon or white wine vinegar, anchovy paste or mashed anchovy fillets, garlic, and ground pepper in food processor bowl or blender container. cover and process or blend until smooth. transfer to a small bowl. stir in sour cream and remaining mayonnaise or salad dressing. cover and chill for 2 to 24 hours. to serve, transfer the dip to a serving bowl. cut jicama slices into desired shapes. arrange jicama, sweet pepper strips, broccoli flowerets, and carrots around bowl. makes about 1-1/2 cups dip (twelve 2-tablespoon servings).

[Kitchen Witch]

Pizza Dip

1 8oz cream cheese, softened
1/2 cup light sour cream
1/4 tsp dried oregano
1/4 tsp garlic powder
1/4 tsp ground red pepper
3/4 cup pizza sauce
1/2 cup chopped pepperoni
1/4 cup chopped green onions
1 cup (4 oz.) shredded mozzarella cheese
tortilla chips

beat cream cheese, sour cream, oregano, garlic powder and red pepper with an electric mixer until well blended. spread in a lightly greased 9-inch pie plate. spoon the pizza sauce evenly over top. sprinkle with chopped pepperoni and green onions. bake at 350 for 10 minutes. sprinkle with mozzarella cheese and bake an additional 10 minutes, until cheese melts. serve hot with tortilla chips. you can make this ahead of time and place it in the refrigerator until it's time to bake.



pretzel dip


1 8 oz.) pkg. cream cheese, softened
1 Tbsp mayonnaise
1 tsp worcestershire sauce
1/2 tsp garlic powder (not salt)

mix well. serve with pretzels.



pretzel dip

1 8 oz.) cream cheese
2 Tbsp horseradish
2 Tbsp sugar

stir together and serve as a dip.



CHI CHI'S SEAFOOD NACHOS


16 large tortilla chips
1 (8 oz.) pkg. Louis Kemp Crab Delights
1 (8 oz.) pkg. Louis Kemp Lobster Delights
1 frozen pkg. salad shrimp, thawed
Shredded Monterey Jack cheese

Spread tortilla chips on a 10-inch wax-paper lined paper
plate. Layer the crab, lobster and shrimp over the nachos.
Spread the shredded Monterey Jack cheese on top.
Microwave at medium (50%) until cheese is melted, 1 1/2 to
2 1/2 minutes. Serve with picante sauce.



TEXAS ROADHOUSE ROCKIN' FAJITAS

Your choice of meat - 4 boneless, skinless chicken breasts, or 4 sirloin steaks, or a combination of both.

Marinade

1 bottle Italian dressing
1 C. olive oil
1 T. minced garlic
2-3 rosemary and basil sprigs
2 limes, quartered
2 lemons, quartered
1 orange, quartered

Pico de Gallo

2-3 whole tomatoes, diced
1/2 large yellow onion, chopped
Jalapeno, seeded and chopped
1/4 C. chopped fresh cilantro

Vegetables

3 T. olive oil
Red, green, yellow and orange bell peppers, cut into thin strips
1 onion, cut into thin strips
Pinch of fresh garlic

Marinade:

Add meat, using separate containers if combining chicken and steak. Marinate overnight or for at least several hours.

Pico De Gallo:

Best, if prepared several hours before adding to Fajitas. Mix Pico de Gallo ingredients, then squeeze a lime over mixture. Add a pinch of garlic salt and granulated garlic and stir.

After meat has marinated for several hours, remove and
grill until medium-well (the meat will finish cooking when
added to the vegetables).

Vegetables:

Heat olive oil In a separate pan, cook vegetables and fresh garlic until just tender. Add meat and toss until meat and vegetables are done.

Add this mixture to a warmed tortilla, top with Pico de Gallo
and sour cream or cheese, if desired.


Dallas Cowboy Tacos

1 Sausage (medium roll)
1 c Velveeta cheese
1/2 c Onion (chopped)
2 Crescent rolls

Cook sausage over medium heat until well browned; drain. Stir in the onions and also brown. When completed, open can of rolls and stretch the dough until thin without splitting or tearing. In the wide part of the dough, add the sausage and onion mixture, put cheese on top of that. Then roll the dough as you would a regular crescent roll. Make sure you pinch all the open areas closed. Bake in preheated oven at 375F for 10 to 12 minutes.


Mashed Potato Burritos

1 cup mashed potatoes
3/4 cup shredded cheddar or colby-jack cheese
2 tbsp minced chopped onion
1/4 cup shredded fresh zucchini (optional)
1/2 tsp ground cumin
salt and pepper to taste
1 clove minced garlic
4 flour tortillas
1 cup red or green enchilada sauce


Preheat oven to 350 degrees
Combine mashed potatoes, 1/2 cheese, chili pepper, cumin, salt, pepper, onion, zucchini, garlic.
Place 1/4 filling on tortilla roll up. Place roll seam side down in 8 x 8 baking pan. Repeat with remaining shells. Pour enchilada sauce even over top, sprinkle with remaining cheese. Bake until cheese is melted and bubbly.
Serves 2-4



CARIBBEAN HORS D?OEUVRES
Makes 1 cup

1 can (8 oz) crushed pineapple in juice, undrained
1/2 cup corn syrup
1 tablespoon white vinegar
1 teaspoon grated lime peel
1/8 teaspoon crushed red pepper
1/2 teaspoon grated fresh ginger
1/4 teaspoon salt
Grilled or broiled chicken or pork cubes or chilled large shrimp

In blender container combine pineapple, corn syrup, vinegar, lime peel, crushed red pepper, ginger and salt. Cover and blend 2 to 3 seconds until mixture resembles a chunky puree. Pour into small saucepan. Stirring frequently bring to boil over medium-high heat. Reduce heat to medium and boil 8 to 10 minutes or until thick. Serve as dipping sauce for chicken, pork or shrimp.



HOT DOG AND BACON ROLL-UPS
Makes 60

2 pounds (20) hot dogs, cut in thirds crosswise
1 pound bacon (20 slices), cut in thirds crosswise
Brown sugar

Take a piece of hot dog and piece of bacon, wrap bacon around hot dog. Secure bacon to hot dogs with toothpicks. Place one layer of wrapped hot dogs in bottom of crockpot and sprinkle generously with brown sugar.

Repeat until all the hot dogs have been used, ending with more brown sugar. Cover and cook on LOW for 5 to 6 hours, or cook on HIGH 3 to 4 hours.


SAVORY CHICKEN BITES

1 8 oz. pkg. cream cheese, softened
1/2 t. lemon juice
1/2 t. dried basil leaves, crushed
1/4 t. onion salt
1/8 t. dried oregano leaves, crushed
1 Cup finely chopped cooked chicken or canned chicken
1/3 c. finely chopped celery
1 2 oz. jar chopped pimiento, drained
2 8 oz. cans refrigerated crescent rolls
1 egg, beaten
1 1/2 t. sesame seeds

Combine cream cheese, lemon juice, and seasonings. Mix until well blended. Stir in chicken, celery, and pimento; mix well. Separate roll dough into 8 rectangles; firmly press perforations to seal. Spread each rectangle with cream cheese mixture, leaving 1/2-inch of dough on one long edge. Roll up starting with the long edge that's spread with cream cheese mixture. Seal edges. Brush with egg; sprinkle with sesame seed. Cut each roll crosswise into four pieces. Place seam side down on a lightly greased cookie sheet. Bake at 375* F. 15 to 20 minutes or until golden brown. Serve immediately.



MOZZARELLA NUGGETS
MAKES 36

12 sticks string cheese
6 sun dried tomatoes (not packed in oil)
4 eggs
2 c. flavored bread crumbs
3 c. oil for frying
1 c. bottled marinara sauce

Cut each cheese into thirds; cut a small opening along side but not cutting through. If tomatoes are not pliable; soak in boiling water 5 minutes. Slice into 36 pieces for each piece of cheese. Gently tuck into cheese. Break 2 eggs in bowl; beat lightly. Place 1 c. bread crumbs in shallow dish. Heat oil to 350* F. Dip half of nuggets in egg; coat with breadcrumbs; repeat - dipping twice. Clean bowls and repeat with second half of nuggets using fresh eggs and breadcrumbs. Fry for 1 minute or until golden brown. Drain. Keep warm in 200* F. oven until ready to serve. NOTE: Assemble and refrigerate up to 2 days or freeze up to one month. No need to thaw to dry.



BAKED EMPANADAS
MAKES 32 APPETIZERS

FILLING:
12 oz. chorizo or spicy sausage
1 medium (1/2 cup) onion, chopped
1 small (1/2 cup) green bell pepper, chopped
1/2 t. finely chopped fresh garlic
1/2 c. chopped seeded tomato
1 T. chopped fresh oregano leaves*

PASTRY:
1 (17 1/4-ounce) package frozen puff pastry sheets, thawed

Heat oven to 400* F. Cook sausage, onion, green pepper and garlic in 10-inch skillet over medium-high heat, stirring occasionally, until sausage is browned and onion is crisply tender (5 to 6 minutes). Drain well. Stir in tomato and oregano. Set aside.

Roll 1 sheet puff pastry to 12-inch square. Cut into 16 (3-inch) squares. Place 1 rounded tablespoon filling in center of each square. Fold opposite corners of squares together to form triangles. Pinch edges of pastry together; crimp with fork to seal. Place triangles onto lightly greased baking sheets. Repeat with remaining pastry sheet and filling. Bake for 15 to 20 minutes or until golden brown.

*Substitute 3/4 teaspoon dried oregano leaves.

TIP: Empanadas can be made ahead. Cover and refrigerate for up to 6 hours or wrap and freeze for up to 1 month. Bake for 15 to 20 minutes or until golden brown.

[Kitchen Witch]

Buffalo Style Chicken Nachos

2 cups diced cooked chicken
1/3 cup Frank's Red Hot Sauce
2 tablespoons melted butter
1 (10 ounce) bag tortilla chips
2 cups shredded Cheddar or Monterey jack cheese

In a bowl, toss chicken with hot sauce and butter. Layer chips, chicken mixture and cheese in baking dish.
Bake nachos at 350 degrees F for 5 minutes or until cheese is melted. Garnish as desired. Add more hot sauce to taste.
Makes 4 servings.



Pork-Apple Bites

1 pound ground pork
1 teaspoon salt
1/4 teaspoon cinnamon
1/8 teaspoon pepper
1/2 cup shredded pared apple
1/4 cup soft rye bread crumbs
1/4 cup chopped walnuts
1/2 cup water
1/2 cup apple jelly

Sprinkle salt, cinnamon and pepper over pork; add apples, bread crumbs and walnuts. Mix lightly but thoroughly. Shape mixture into 40 balls (1 scant tablespoon each). Brown balls (half at a time) in large frying pan. Pour off drippings. Add water, cover tightly and cook slowly 15 minutes. Remove balls to warm chafing dish. Stir apple jelly into cooking liquid and cook until melted. Pour sauce over meatballs.


Savory Appetizer Pork Meatballs

1 pound ground pork
1/2 cup soft bread crumbs
1 egg, beaten
2 tablespoons minced onion
1 tablespoon minced green pepper
1 clove garlic, minced
1 teaspoon salt
1/8 teaspoon pepper
1 tablespoon vegetable oil
1 8-ounce can tomato sauce
1/4 cup apple jelly
1/4 teaspoon curry powder


In a mixing bowl combine ground pork, bread crumbs, egg, onion, green pepper, garlic, salt and pepper; mix well. Shape pork mixture into about 30 one-inch meatballs. In a large skillet, brown meatballs in hot oil. Drain well. For the sauce, in a small saucepan combine tomato sauce, apple jelly and curry powder; simmer until jelly is melted, stirring occasionally. Pour the sauce over the meatballs. Cover and simmer for 15-20 minutes, stirring often.


Spicy Baked Buffalo Bites

4 oz. boneless skinless chicken, cooked, shredded (about 3/4 cup)
4 tsp. hot pepper sauce
2 Tbsp. Grey Poupon Country Dijon Mustard
2 Tbsp. margarine or butter, melted
1 pkg. (4 oz.) Crumbled Blue Cheese
2 Tbsp. finely chopped celery
36 Triscuit Garden Herb Crackers

MIX chicken, pepper sauce and mustard. Spoon about 1 teaspoonful mixture on each cracker; place on cookie sheet. Drizzle with melted margarine.
MIX blue cheese and celery; spoon about 1/2 teaspoonful cheese mixture on each cracker. BAKE at 400°F for 4 minutes or until cheese melts. Serve with additional hot sauce. Makes 3 dozen appetizers

How To Shred Chicken: Place the boneless, skinless chicken piece on cutting board. Use 2 forks or your fingers to pull meat lengthwise into opposite directions, separating it into long shreds.


BAKED CHEDDAR OLIVES
Makes 24 pieces

1 cup grated sharp Cheddar cheese
2 Tbsp. unsalted butter, softened
½ cup all-purpose flour
1/8 tsp. cayenne
3 oz. jar pimento stuffed olives (about 24), drained and patted dry

Preheat the oven to 400.
1. In a bowl combine the cheddar and the butter, add the flour and the cayenne, and blend the dough until it is well combined. If necessary, add small amounts of water until the mixture has a dough-like consistency.
2. Drop the dough by tablespoon-full onto wax paper and flatten with the back of the spoon. Place an olive in the middle of each piece of dough and wrap it completely around the olive.
3. Spray a cookie sheet with non-stick vegetable spray and place the dough wrapped olives on the pan. Bake for 15 minutes or until the dough is golden brown. Serve warm.
For variation, use olives stuffed with anchovies or other stuffing.



Cranberry Party Punch

3 cn (12 oz.) frozen lemonade, thawed and diluted
1 qt cranberry juice cocktail
1 c frozen orange juice, thawed and undiluted
1 bottle of ginger ale (28 oz)
1 ea orange, thinly sliced

Combine juices and chill. Add ginger ale just before serving. Garnish with orange slices. One of the cans of lemonade concentrate may be diluted and frozen to make an ice ring or cubes.
Yields 1.5 gallons.


7-Up Punch

1 can 46-oz pineapple juice
Juice of 2 lemons
2 c orange juice
Mint leaves
6 c water
4 c sugar
5 bananas, mashed
7-Up
1 pk frozen strawberries

Mix sugar and water. Chill. Add fruit juices. Add bananas right away. (That is, don't let the mashed bananas sit because they will turn brown.) Freeze. When ready to serve, break up the frozen base into pieces. Add strawberries and enough 7-Up to stretch.
Yield: 12 Servings


New Year's Champagne Punch

2-1/4 cups and 1 tablespoon orange sherbet
4-1/2 cups fresh orange juice
5/8 (2 liter) bottle ginger ale, chilled
1-1/8 (750 milliliter) bottles champagne, chilled

1. Place the orange juice, ginger ale, and champagne in the refrigerator to get them well chilled. 2. In a large punch bowl, place the block of sherbet in the center and pour the orange juice over the top. Next, pour the ginger ale over the sherbet. Finally, pour both bottles of champagne over the sherbet. Stir gently to mix the liquids, resulting in a foamy top. Serve immediately.
Serves: 20



Glogg
Serving Size: 2


1 teaspoon finely shredded orange peel
1 1 inch stick cinnamon -- broken
1 whole clove
1 cardamom pod -- opened
1 3/4 cups sweet red wine
1/4 cup whiskey
2 teaspoons raisins
1 teaspoon honey
4 whole blanched almonds

For spice bag, tie orange peel, stick cinnamon, whole clove and opened
cardamom pod in cheesecloth. In a 4-cup measure combine wine, whiskey,
raisins, honey and spice bag. Micro-cook, uncovered, on 50% power about 6
minutes or till heated through, but not boiling. If desired, cover and
let stand at room temperature for 2 to 3 hours to develop more flavor. If
wine mixture is allowed to stand, micro-cook, uncovered on 50% power about
6 minutes more or till heated through, but not boiling. Remove spice bag.
Serve in mugs. Add some almonds to each mug.

[rogerslmc]

Stole a few recipes for tonight! TY!

Chocolate Chip Cheese Ball

INGREDIENTS
1 (8 ounce) package cream cheese, softened
1/2 cup butter, softened
3/4 cup confectioners' sugar
2 tablespoons brown sugar
1/4 teaspoon vanilla extract
3/4 cup miniature semisweet chocolate chips
3/4 cup finely chopped pecans

Graham Crackers, seperated into 1/4's


DIRECTIONS:

In a medium bowl, beat together cream cheese and butter until smooth. Mix in confectioners' sugar, brown sugar and vanilla. Stir in chocolate chips. Cover, and chill in the refrigerator for 2 hours.
Shape chilled cream cheese mixture into a ball. Wrap with plastic, and chill in the refrigerator for 1 hour.
Roll the cheese ball in finely chopped pecans before serving.

Serve with crackers!



KW, I must say, your recipe for Stuffed Sardines turned my tummy! Nassie! Never heard of such! LOL! TY for all your hard work!!!!

Happy New Year to all! May 2008 be the best yet!!!

[Kitchen Witch]

Hey - stuffed sardines are a real treat in my family - but don't look at me to eat them - no way!!!

A very happy new year to you too - and thank you - I am glad you enjoy my recipes!!

[foodscarnival]

Peanut Butter Noodles

INGREDIENTS
1/2 cup chicken broth
1 1/2 tablespoons minced fresh ginger root
3 tablespoons soy sauce 3 tablespoons peanut butter
1 1/2 tablespoons honey
2 teaspoons hot chile paste (optional)
3 cloves garlic, minced
8 ounces Udon noodles (japanese noodle)
1/4 cup chopped green onions
1/4 cup chopped peanuts

DIRECTIONS
Bring a large pot of water to a boil. Add noodles and cook until tender according to package directions. Drain.

Meanwhile, combine chicken broth, ginger, soy sauce, peanut butter, honey, chili paste, and garlic in a small saucepan. Cook over medium heat until peanut butter melts and is heated through. Add noodles, and toss to coat. Garnish with green onions and peanuts.

by foodscarnivalThe Best Foods Recipes

The Best Foods Recipes

[foodscarnival]

Sugar Snap Potato Salad


INGREDIENTS
1 1/2 pounds small red potatoes, quartered
1/2 pound fresh sugar snap peas
1/2 cup finely chopped red onion
1/3 cup mayonnaise 1/3 cup plain yogurt
1 garlic clove, minced
3 tablespoons Dijon mustard
2 teaspoons dill weed
1/2 teaspoon salt

DIRECTIONS

Cook potatoes in boiling water until tender, about 12 minutes. Rinse with cold water and drain. Place the potatoes in a large bowl; add peas and onion.

In a small bowl, combine the remaining ingredients. Pour over potato mixture and gently toss to coat. Cover and refrigerate for at least 1 hour.

enjoy it
by foodscarnival
The Best Foods Recipes