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Snacks,
Appetizers And I guess we have to dedicate this chapter to the real
sports fans. Of course, my great sports love is football. American football. And
baseball, albeit to a lesser degree. But I have been known to watch soccer,
sometimes even enthusiastically. Once I even sat in front of a television set
that was showing a cricket match. My question there is, does a cricket match
ever end? As
a football fan living overseas, one is required to tape the game and
place oneself in a news blackout all day. You hope all day that you can get home
to watch it after work, praying all the while that some jerk doesn’t burst
into your office first thing in the morning exclaiming, “How ‘bout them
Broncos kickin’ ass last night?” The alternative is to go to work twice a
week (three times if you watch college games) with little or no sleep. The games
usually run from 10:30 pm until 2:00 am and the game you WANT to watch doesn’t
come on until 4:00 am. And
then there’s Superbowl. It starts
at 2:30 am. At 1:45 am the gang starts to gather at the appointed house. Usually
the guy with the biggest TV and no wife living with him is elected as host. The
beer has been stockpiled and placed in strategic places such as the fridge,
coolers, and the washing machine, which, incidentally, makes a really great
cooler. No need to worry about draining the melted ice! The nachos have been
carefully prepared as has the chili, pizza, and various other tasty snack foods,
most of which are included in the following pages. On
with the game! Maximum Male Bonding! Beer and food flow freely. Screams of
frustration at the incomplete pass, roaring cheers for the touchdown! Que es mas
macho? Anyway, most of these recipes are definitely NOT your garden variety canapés, hors d'oeuvres, or any other sissified lightweight finger food. Say hello to party food that kicks! But I have included some interesting and tasty samples from the not-so-macho side as well. Enjoy! Mike
"Buffalo" Style - Stuffed Eggs
12 California Fresh Eggs 1/2 cup blue cheese -- crumbled 1/4 cup mayonnaise 1 tablespoon parsley -- minced 1/2 teaspoon Tabasco sauce 1/2 teaspoon salt 1/4 teaspoon pepper 1/2 teaspoon celery salt 2 ribs celery -- finely diced Hard cook eggs. Cool, shell, then cut in half to make 24 shells. Mash yellows and mix well all other Ingredients except diced celery. Spoon yellow mixture back into shells. Garnish with diced celery.
Source: "California Egg Commission" http://www.eggcom.com
1940's Tomato Loaf
1/2 warm water (105º to 115ºF) 2 packages Fleischmann's® Active Dry Yeast 1 3/4 cups tomato juice (105º to 115ºF) 1/4 cup sugar 1 1/2 tablespoons vegetable shortening -- softened 2 teaspoons salt 6 cups all-purpose flour 1 egg white -- lightly beaten Place warm water in large, warm bowl. Sprinkle in yeast; stir until dissolved. Add tomato juice, sugar, shortening, salt and 2 cups flour; blend well. Stir in enough remaining flour to make soft dough. Knead on lightly floured surface until smooth and elastic, about 10 minutes. Place in greased bowl, turning to grease top. Cover; let rise in warm, draft-free place until doubled in size, about 30 to 45 minutes. Punch dough down. Remove dough to lightly floured surface; divide in half. Roll each half to 12- × 7-inch rectangle. Beginning at long end of each, roll up tightly as for jelly roll. Pinch seams and ends to seal. Gently roll back and forth to taper ends. Place, seam sides down, on large greased baking sheet. Cover; let rise in warm, draft-free place until doubled in size, about 30 to 45 minutes. Brush with egg white. With sharp knife, make three diagonal slashes, about 1/4-inch deep, on each loaf. Bake at 400ºF for 20 to 25 minutes or until done. Remove from sheet; cool on wire racks. Source: "Fleischmann's Yeast" http://www.breadworld.com/index.html
Ajvar
8 fresh red paprika (mild or medium-hot to taste, 8 to 12 red paprika) 4 medium-size eggplants 1/2 cup olive oil or corn oil -- (1/2 to 3/4 cup) 1 large onion -- minced 3 large garlic cloves -- chopped 1 tablespoon lemon juice (1 to 2 tablespoons) OR 1 tablespoon red wine vinegar (1 to 2 tablespoons) Salt and pepper -- to taste Chopped fresh parsley -- for garnish Roast the paprika and eggplants over charcoal or a gas flame, or bake them in a preheated 475ºF oven, until the skin is blistered and black. Place the roasted vegetables in a paper bag and let them steam in their own heat for 10 minutes. Peel off and discard the burnt skin along with the steams and seeds. Mash the peppers and eggplant pulp together to form a homogeneous mass — completely smooth or slightly chunky, as desired. You can do this with a fork or in a food processor. Heat 3 tablespoons of oil in a large skillet and sauté the onion until very soft. Add garlic and cook for 2 more minutes. Remove from the heat and stir in the pepper-eggplant pulp, mixing well. Slowly drizzle the remaining oil into the mixture, stirring constantly to incorporate all of the oil. Add lemon juice or vinegar, and salt and pepper, to taste. Transfer to a serving bowl and garnish with parsley. Serve as an appetizer to spread on thick slices of country-style white bread or flat pita bread, or use as a side dish to accompany grilled or roasted meats. 6 to 8 servings, as an appetizer or side dish.
Source: "WWW.Yugoslavia.com http://www.yugoslavia.com/Culture/HTML/yu.html
Aloo Paratha
250 grams whole wheat flour (atta) 4 big potatoes (aloo) 1/2 cup butter 1 teaspoon cumin 1 teaspoon ginger paste 4 teaspoons coriander leaves -- (finely chopped) Salt -- to taste Boil potatoes, peel and mash them. Add ginger, cumin, salt and coriander leaves and mix well. In flour, add 2 teaspoon butter and sufficient amount of water (about 1 1/4 cups) and make it into dough like bread dough (basically add enough water to form the dough into a ball). The dough is made into small balls and the balls are flattened (not rolled, just flattened between the hands). The potato mixture from step 1 is also made into balls, about the same size as the dough balls, and placed on top of the flattened ball of dough. The dough is then shaped around this top ball so that you're left with a dough ball again, but with the mashed potato mixture at its center. Carefully roll the dough, until it is thinly spread with the potato mixture still inside the center. The thickness should be roughly equal to half the thickness of pita bread or about one and a half times the thickness of a tortilla (it's surface area should be about that of a tortilla). In a wide nonstick pan on medium heat add 3-4 teaspoons of butter and place the rolled dough inside. When small bubbles start appearing on the surface, turn it over and cook for a few more minutes. Then turn it over again and add about 2 tsp. of butter. Do this until both sides of the rolled dough are golden brown. An Aloo Paratha is ready!
Source: "Amma's Indian Recipes" http://members.tripod.com/~Amma/"
Artichokes Stuffed with Garlic-Cheese Breadcrumbs
GARLIC-CHEESE STUFFING 1 1/2 cups dry bread crumbs 1 cup grated Romano cheese (4 ounces) 1 cup loosely packed minced fresh parsley 6 medium cloves garlic -- minced Salt Ground black pepper
8 small whole artichokes -- outer leaves removed, stems and tops trimmed, and chokes removed (see notes) 1/2 cup olive oil 10 whole black peppercorns 2 bay leaves 1 lemon -- cut into 8 wedges TO PREPARE: For the stuffing, mix all ingredients including 1/2 teaspoon salt and 1/4 teaspoon pepper in a medium bowl. Spoon about 1/3 cup of this filling into the cavity of each artichoke. TO COOK AND SERVE: Arrange artichokes upright in a single layer in a nonreactive Dutch oven or large, deep skillet. Drizzle each artichoke with 1 tablespoon olive oil. Add remaining ingredients, along with enough water to come 1 1/2 inches up the sides of the artichokes. Bring to simmer; cover and simmer until a small knife inserted into each stuffed artichoke easily pierces the bottom of the artichoke, 30 to 40 minutes. Carefully remove artichokes with a slotted spoon and let them drain on paper towels. (Can be covered and set aside at room temperature up to 4 hours.) Serve warm or at room temperature.
Source: "Cook's Magazine June 1990"
NOTES : Carciofi "Ammundicata" As you trim the artichokes, rub all cut surfaces with lemon juice to prevent them from discoloring. To remove the choke or fuzzy core protected by the artichoke leaves, place the trimmed artichoke, bottom side up, on a work surface. Gently pound the artichoke bottom so that the artichoke leaves spread apart exposing the center of the artichoke. Then, use a small spoon to scrape out the fuzzy choke, thus forming a small cavity in the center of the artichoke. Nutr. Assoc. : 0 0 1281 20066 620 0 0 0 46 0 0 0 0
Bacon-Wrapped Dates
12 slices bacon 24 pitted dates Cut each bacon slice in half crosswise. Place bacon on paper toweling on a microwave-safe plate; cover with another paper towel. Microwave on High 4 minutes. Roll up each date in a piece of bacon, place bacon-wrapped dates on clean toweling on microwave-safe plate; cover with another paper towel. Microwave on High 2-4 minutes, until bacon is crisp. Source: "National Pork Producers Council" http://www.nppc.org
Baked Whole Garlic with French Bread
4 cloves garlic -- left whole 2 tablespoons olive oil OR 2 tablespoons clarified butter 1/8 teaspoon salt 1/8 teaspoon black pepper 1 French bread loaf -- sliced and heated 6 ounces cream cheese or soft cheese (optional) OR 1/2 cup butter -- softened Heat the oven to 350ºF. Trim the tops of the garlic heads, leaving them whole but removing about 1/4 inch. Remove excess dry skins. Rub the heads with a little of the butter or oil and put in a very small baking dish or crock the size of the four heads. Drizzle with the rest of the oil or butter, sprinkle with salt and pepper, cover loosely, reduce heat to 275ºF and bake for 20 minutes. Remove cover and bake for about 1 hour and 15 minutes. Slice and heat the French bread (optional) in the last 10 minutes of the baking garlic. To serve: Spread French bread with soft creamy cheese (optional) or butter and squeeze clove by clove onto the bread and spread it. Source: "Earth Kitchen Cookbook by Dee Bell"
Barbecue Glazed Turkey Meatballs
1 1 1/4 pound package Butterball® Fresh Ground Turkey 1 cup sauerkraut -- drained and chopped fine 1/4 cup original flavored barbecue sauce * 1/2 cup currant jelly 3 tablespoons original flavored barbecue sauce Heat oven to 375ºF. To make meatballs, combine turkey, sauerkraut and the 1/4 cup barbecue sauce in a medium bowl. Shape turkey mixture into small meatballs, about 1-inch diameter. Place in a 15-1/2 × 10-1/2 × 1-inch jelly-roll pan sprayed with cooking spray. Bake 12 to 15 minutes or until no longer pink in the center. Meanwhile, heat jelly and the 3 tablespoons barbecue sauce in large skillet over medium-low heat until jelly melts. Add meatballs, turning to coat with glaze. Continue heating until meatballs are hot and glazed. Makes 40 to 50 small meatballs. Source: "The Butterball Turkey Company" http://www.butterball.com/ Copyright: "© 1998 Butterball Turkey Company"
Beurre Blanc (White Butter Sauce) Recipe By :Travis Henderson II of Newport's Seafood, Dallas, TX 1 cup heavy whipping cream 1/8 cup shallots -- minced 1/2 cup white wine 1/8 cup lemon juice 1/4 pound unsalted butter -- cut in small cubes 1/2 tablespoon salt 1/4 tablespoon white pepper 1/8 cup blond roux In a large pot, cook shallots in wine, until wine is reduced by 1/4. Add cream and salt and bring to a boil, then reduce heat. Watch it very closely because it will boil over quickly. Add the blond roux and whisk well. Whisk in butter piece by piece until all is incorporated. Add lemon juice, salt, and pepper. Keep warm in a bain marie. Serving Ideas : Use with Scallops Newport (see recipe in this cookbook). NOTES : When bringing cream to a boil, it MUST be watched. It will boil over very rapidly.
Blue Cheese Dip
1/2 pint sour cream 1/4 cup milk 1/3 cup blue cheese -- crumbled 2 tablespoons red onion -- finely diced In bowl, combine all the ingredients well. Serve chilled. Source: "Belgian Endive Marketing Board" http://www.belgianendive.com/
Brie Torte
1 8-ounce wedge brie cheese 1/4 cup butter or margarine -- softened 1/4 cup chopped dried tart cherries 3 tablespoons finely chopped pecans 1/2 teaspoon dried thyme Refrigerate brie until chilled and firm; or freeze 30 minutes or until firm. Cut wedges in half horizontally. In a small bowl, combine butter, cherries, pecans and thyme; mix well. Evenly spread mixture on cut-side of one of the brie wedges. Top with other half, cut-side down. Lightly press together. Wrap in plastic wrap; refrigerate 1 to 2 hours. To serve, bring cheese to room temperature. Serve with plain crackers. Serving size: 2 tablespoons Source: "Cherry Marketing Institute" http://www.cherrymkt.org/index.html
Brioche Appetizer Bread
1/2 cup warm water (105º to 115ºF) 2 packages Fleischmann's® Active Dry Yeast -- *see notes 3 tablespoons sugar 3/4 teaspoon salt 1/2 cup butter or margarine -- melted 3 eggs -- at room temperature 3 1/2 cups all-purpose flour (3 1/2 to 4 cups) 1 egg yolk beaten with 1 tablespoon water Measure warm water into large, warm bowl. Sprinkle in yeast, stir until dissolved. Stir in sugar, salt, butter, 3 eggs and 1 cup flour; beat until smooth. Stir in enough additional flour to make soft dough. Knead on lightly floured surface until smooth and elastic, about 5 minutes. Place in greased bowl, turning to grease top. Cover; let rise in warm, draft-free place until doubled in bulk, about 45 minutes. Punch dough down; cover bowl tightly with plastic wrap and refrigerate for 5 to 24 hours. Turn dough out onto lightly floured surface. Remove 1/3 cup dough; reserve. Divide remaining dough into 2 equal portions. Roll each to 36-inch rope, tapering ends. Place ropes side by side; twist loosely together; pinch ends to seal. Grease outside of 6 to 7-inch diameter oven-proof bowl. Invert bowl onto large, greased baking sheet. Wrap dough twist around bowl and cross ends. Cover; let rise in warm, draft-free place for 15 minutes. Meanwhile, divide reserved dough into 12 equal pieces. Roll each to 9-inch rope; coil ends in opposite directions to make "S" shape; reserve. Brush ring with egg yolk mixture. Place "S" shapes, at an angle, on ring at evenly spaced intervals. Cover; let rise in warm, draft-free place for 5 minutes. Brush with remaining egg mixture. Bake at 350ºF oven for 25 minutes or until done. Remove from pan and bowl; cool on wire rack. Cut into slices and serve with cheeses, dips or spreads. ____________________ Alternate Shapes Swirl - Roll dough to 30-inch rope. Coil ends in opposite directions to form "S" shape. Cover; let rise in warm, draft-free place until doubled in size, about 20 minutes. With sharp knife, make 7 to 8 diagonal (1/4-inch deep) on dough. Brush with egg mixture and bake as directed. To serve, place bowls of dips or spreads in the center of each coil. Wreath - Divide dough into 3 equal portions; roll each to 32-inch rope. Braid ropes. (braided). Place 5 to 6-inch diameter inverted oven-proof greased bowl on large, greased baking sheet; wrap braid around bowl. Pinch ends to seal. Cover; let rise in warm, draft-free place until doubled in size, about 20 minutes. Brush with egg mixture, bake and serve as directed. If desired, tie bow with colored ribbon around wreath. Source: "Fleischmann's Yeast" http://www.breadworld.com/index.html Yield: "1 Loaf"
Cajun Corn
2 1/2 quarts popped popcorn 1/4 cup butter -- melted 1 teaspoon paprika 1/2 teaspoon onion powder 1/2 teaspoon garlic powder 1/4 teaspoon cayenne pepper 1 teaspoon lemon pepper Pour butter over warm popcorn. Combine remaining seasonings and sprinkle over popcorn; toss to mix. Bake in a 300-degree Fahrenheit oven for crispy popcorn. Source: "The Popcorn Institute" http://www.popcorn.org/mpindex.htm
Caramelized Onions
2 large onions -- sliced into rings 1 tablespoon olive oil 1 tablespoon butter 3 tablespoons cider vinegar 2 tablespoons brown sugar Melt butter into oil and swirl together. Add onion rings and cook over low heat until browned and translucent, about 15 minutes. Add vinegar and brown sugar and stir until well-mixed. Boil the mixture on medium-high heat and then slow simmer, uncovered and stirring occasionally, for about 10 minutes, or until the liquid has evaporated and the onion has a deep color. Source: "Earth Kitchen Cookbook by Dee Bell"
Cheddar Nugget Bread
3 1/2 cups all-purpose flour (3 1/2 to 4 cups) 2 tablespoons sugar 1 package Fleischmann's® Quick-Rise Instant Yeast 1 1/2 teaspoons salt 1 cup 2% evaporated milk 1/2 cup water 2 tablespoons butter or margarine 1 1/2 cups grated Cheddar cheese In large bowl, combine 3 cups flour, sugar, yeast and salt. Heat milk, water and butter until hot to touch (125ºF); stir into dry mixture. Mix in enough reserved flour to make stiff dough. Knead on floured surface until smooth, 8-10 minutes. Cover; let rest 10 minutes. Roll dough to 14 × 12-inches; sprinkle with cheese. Roll up from long end as for jelly roll; pinch seam. Cut roll into 14 slices; cut each into 4 wedges. Divide the wedges evenly between 2 foil-lined 8 1/2 × 4 1/2-inch loaf pans; place wedges in pans with points up. Cover; let rise until doubled in size, about 1 hour. Bake at 375ºF for 25 minutes or until done. Remove from pans; cool on wire racks. Source: "Fleischmann's Yeast" http://www.breadworld.com/index.html
Cheese-Topped Mushrooms
1 pound bulk pork sausage 1 pound fresh mushrooms 1 clove garlic -- minced 2 tablespoons chopped parsley 1 1/2 cups shredded Cheddar cheese (6 ounces) Chopped pimiento (optional) Fresh snipped parsley (optional) Rinse mushrooms and pat dry; remove stems. Chop stems. Combine stems, sausage, garlic and chopped parsley in a medium skillet; cook until sausage is browned, stirring often. Drain pan drippings. Stir in cheese, mixing well. Fill mushroom caps with sausage mixture. Place in a 13 × 9 × 2-inch baking dish. Bake at 350ºF for 20 minutes. Garnish with pimiento and snipped parsley, if desired. Source: "National Pork Producers Council" http://www.nppc.org
Cheesy Sausage Bites
8 eggs 1/2 cup flour 1 teaspoon baking powder 3/4 teaspoon salt 3 cups Mozzarella cheese 1 1/2 cups cottage cheese 3/4 pound spicy pork sausage -- cooked and crumbled In large bowl, beat eggs, add flour, baking powder and salt. Blend thoroughly. Fold in remaining ingredients. Turn into a greased 9 × 9 × 2-inch baking dish. Bake in a 350ºF oven for 40 minutes. Remove from oven; let stand 10 minutes. Cut into small squares; serve warm or at room temperature. Source: "National Pork Producers Council" http://www.nppc.org
Cherry Salsa
1 1/3 cups frozen unsweetened tart cherries 1/4 cup coarsely chopped dried tart cherries 1/4 cup finely chopped red onion 1 tablespoon chopped fresh jalapeños -- or to taste OR 1 tablespoon canned jalapeño peppers -- or to taste 1 clove garlic -- finely chopped 1 tablespoon chopped fresh cilantro OR 1/2 teaspoon dried cilantro 1 teaspoon cornstarch Coarsely chop frozen tart cherries. Let cherries thaw and drain, reserving 1 tablespoon cherry juice. When cherries are thawed, combine drained cherries, dried cherries, onion, jalapeños, garlic and cilantro in a medium saucepan; mix well. Combine reserved cherry juice and cornstarch in a small bowl; mix until smooth. Stir into cherry mixture. Cook, stirring constantly, over medium-high heat until mixture is thickened. Let cool. Makes about 1 cup. Source: "Cherry Marketing Institute" http://www.cherrymkt.org/index.html
Chili Corn
4 quarts popped popcorn 3 small dried red chilies 1 6 3/4-ounce package peanuts 6 tablespoons margarine 1 3 1/4-ounce package roasting pepitas (little peppers) 3/4 teaspoon garlic salt Heat popped popcorn in oven if it is cold. Cook chilies and peanuts in margarine over low heat for 5 minutes; remove chilies. Add pepitas and pour over hot corn; season with garlic salt. Source: "The Popcorn Institute" http://www.popcorn.org/mpindex.htm
Chinese Mustard Dipping Sauce
4 teaspoons dry mustard 6 tablespoons soy sauce 4 tablespoons cider vinegar 2 teaspoons sesame oil 1 teaspoon sugar Water Stir together well mustard, soy sauce, cider vinegar, sesame oil, sugar, and a little water to taste. Source: "National Pork Producers Council" http://www.nppc.org
Chinese Potstickers
1 3/8 pounds liquid or frozen whole egg OR 12 large California Fresh Eggs 6 ounces water chestnuts -- canned, minced 1 cup green onions -- minced 2 teaspoons salt 2 slices ginger -- finely chopped 1 3/4 ounces liquid or frozen whole egg OR 1 large California Fresh Eggs 48 potsticker wrappers
DIPPING SAUCE 1 cup soy sauce 1 cup vinegar 1 green onion -- chopped DIRECTIONS FOR FILLING: Scramble eggs with water chestnuts, onions, salt and ginger. Place 1 teaspoon filling in each wrapper. Pleat edges. Seal with additional egg product. Refrigerate. Fry in pot in 1 tablespoon oil until bottoms are brown and they stick slightly. Add 1/4 cup water to pot and cover. Steam 2 minutes. Serve with dipping sauce. DIRECTIONS FOR DIPPING SAUCE: Combine all ingredients. Source: "California Egg Commission" http://www.eggcom.com
Chipotle Salsa
1 chipotle pepper -- finely chopped 1 20-ounce can pineapple tidbits -- drained 1 medium diced cucumber -- seeded and peeled 1 tablespoon lime juice 1 tablespoon brown sugar In a small bowl, cover 1 chipotle pepper with hot water and let soak for 15 minutes. Drain, remove stem and seeds and finely chop (use rubber gloves when handling pepper). In large bowl, mix together the pepper, 1 20-oz. can drained pineapple tidbits, 1 medium peeled, seeded & diced cucumber, 1 tablespoon fresh lime juice and 1 tablespoon brown sugar. Cover and refrigerate 4-24 hours. Source: "National Pork Producers Council" http://www.nppc.org
Corn Muffins with Spiced Ham
3/4 cup frozen corn 1 1/2 ounces tasso ham or other spicy ham 1/4 red bell pepper 1 1/2 teaspoons minced fresh coriander (optional) 3/4 cup sour cream 2 tablespoons oil 2 eggs 3/4 cup yellow cornmeal 3 tablespoons white flour 2 1/4 teaspoons baking powder 1/4 teaspoon cayenne pepper 1/2 teaspoon salt 2 teaspoons granulated sugar PREPARATION: Heat oven to 400ºF. Thaw corn. Butter muffin tins. Dice the ham. Chop the red bell pepper. Mince the coriander. In a bowl, combine the sour cream, oil, corn, ham, bell pepper, and coriander. Lightly beat eggs and add to mixture. In a separate bowl, mix together the cornmeal, flour, baking powder, cayenne, salt, and sugar. Add dry ingredients to the sour cream mixture and stir to combine. Pour into prepared muffin tins and bake in preheated oven until golden brown, about 20 minutes. Cool for about 5 minutes in the tin. SERVING. Serve warm, or cool the muffins to room temperature. Yield: 12 medium muffins Source: "Cook's Magazine November 1987"
Country Terrine 1 1/2 pounds beef livers OR 1 1/2 pounds pork livers 1/2 cup heavy cream 1/2 pound pork fat 1 1/2 pounds pork -- boneless 1 large onion -- chopped 1 tablespoon butter 2 cloves garlic -- crushed 1 tablespoon dried basil 1 tablespoon dried thyme 2 eggs 1 tablespoon salt 1 1/2 teaspoons black pepper 1 tablespoon white flour 1/3 cup brandy 3 slices barding fat 3 bay leaves Grind liver, add cream, and let stand for 1 hour. Grind pork fat with pork. In a frying pan, sauté onion in butter for 5 minutes. Add garlic, parsley, basil, and thyme. Remove from heat. Heat oven to 350ºF. In a large mixing bowl, combine liver mixture, pork, herb mixture, eggs, salt, pepper, flour, and brandy. Mix well. Fry a patty and adjust seasoning. Put barding fat in the bottom of a 9- by 5-inch loaf pan. Pour in meat mixture. Put bay leaves on top. Seal tightly with foil, put loaf pan in a larger pan, and add water to come halfway up the terrine. Bring to a simmer and then put into oven and bake until a skewer inserted into the center for 1/2 minute is very hot when withdrawn, 1 1/2 to 1 3/4 hours. Cool 1 hour; weight down evenly. Chill. Serve at room temperature. Yields: 15 to 18 slices Source: "Cook's Magazine September/October 1984"
NOTES : The cooked terrine should be weighted down with canned food or other heavy objects while cooling. This results in a terrine with a close, even texture that will slice well. This terrine tastes better when allowed to mellow at least a day
Crab Cakes and Curry Recipe By :Michael A. Even of O'Malley's on the Green, Anchorage, AK 1 pound dungeness crab -- squeeze-dried 3/4 cup bread crumbs Pinch salt -- to taste Pinch black pepper -- to taste 1/4 cup celery -- minced 1/4 onion -- minced 2 teaspoons curry powder 2 eggs 1/2 lemon -- juice only Dash Worcestershire sauce Dash Tabasco sauce 1 1/2 tablespoons olive oil 1 clove garlic 1/2 cup mayonnaise 1/2 cup sour cream 1 tablespoon frozen orange juice concentrate -- undiluted 1 tablespoon sugar 1 tablespoon lemon juice 1 tablespoon chutney STEP ONE: Blend the crab meat in a food processor at medium speed. Mix in the bread crumbs, salt and pepper, celery, onion, 1 teaspoon of curry, eggs, lemon juice, Worcestershire sauce, and Tabasco. Divide the mixture into 12 portions and cook in a skillet on medium heat. STEP TWO: To make the sauce, sauté the garlic lightly in the olive oil, taking care not to burn the garlic. Add the curry powder and blend in a food processor until smooth. Stir in the mayonnaise, sour cream, orange juice concentrate, sugar, lemon juice, 1 teaspoon of curry, and chutney and spoon over the crab cakes before serving.
Crab Quesadillas
SALSA 4 tomatoes 1 clove garlic 1/2 yellow onion 1/2 cup minced fresh coriander leaves 1 jalapeño chile or hot pepper Salt Fresh ground black pepper
GUACAMOLE 1 fresh Italian plum tomato 1 jalapeño chile pepper -- fresh or pickled 1 lime 1 tablespoon chopped fresh coriander leaves (optional) 1 avocado Salt Fresh ground black pepper
QUESADILLAS 1 pound Monterey Jack cheese (about 4 cups) -- shredded 6 jalapeño chile peppers 6 ounces butter 12 8-inch flour tortillas 1 pound fresh crabmeat Salt Fresh ground black pepper PREPARATION: For the salsa, seed and chop the tomatoes. Mince the garlic, onion, and coriander. Seed and mince the jalapeño. In a bowl, mix together tomatoes, garlic, onion, coriander, and jalapeño, and season to taste with salt and pepper. Put half of the mixture in the bowl of a food processor and purée. Return puréed mixture to bowl with remaining salsa and blend well. This can be made a few hours ahead. For the Guacamole, peel, seed and mince the tomato. Mince the jalapeño. Squeeze 2 tablespoons juice from the lime. Chop the coriander. Peel the avocado. In a bowl, mash avocado with a potato masher or a fork. It shouldn't be perfectly smooth. Combine avocado, tomato, jalapeño, juice, and coriander and season to taste with salt and pepper. Press plastic wrap on surface of guacamole if making ahead. Shred the cheese. Cut jalapeños into thin slices. Recipe can be made to this point a couple of hours ahead. COOKING AND SERVING: Melt 2 tablespoons of the butter in frying pan over medium heat. Put 1 flour tortilla in the pan and sprinkle with 1/6 of the crabmeat. Season with salt and pepper and sprinkle with 1/6 of the cheese. Lay another tortilla on top and cook gently, turning once, until cheese begins to melt, about 5 minutes total. Repeat with remaining tortillas, melting 2 tablespoons of butter for each quesadilla. Cut each quesadilla into six wedges. Put 3 wedges on each plate and garnish with jalapeños, Salsa, and Guacamole. Source: "Cook's Magazine November 1987"
Crab-Stuffed Mushrooms Recipe By :Barbara, Kodiak, Alaska 1 cup cooked flaked crab 8 ounces cream cheese -- softened 1 teaspoon lemon juice 2 Dashes Worcestershire sauce 1/4 teaspoon basil 1/4 teaspoon garlic powder 2 green onions -- minced 1/8 teaspoon lemon pepper 24 large mushrooms 1/2 cup Cheddar cheese -- grated 2 tablespoons freshly grated Parmesan cheese Wash mushrooms well, remove stems, and set caps aside. Finely chop about 1/2 the mushroom stems. (Use the remainder in another recipe or freeze for later use.) Mix cream cheese, crab, chopped stems, lemon juice, Worcestershire sauce, basil, garlic powder, onions, and lemon pepper. Fill mushroom caps with the crab mixture and place in a large, lightly greased baking dish. Top with the grated Cheddar and Parmesan cheeses. (Recipe may be prepared to this point and refrigerated, covered, overnight.) Bake at 450ºF for 15-20 minutes and serve warm. Source: "Alaska Seafood Marketing Institute" http://www.state.ak.us/local/akpages/COMMERCE/asmihp.htm
Deviled Eggs Recipe By :Dee Bell 4 eggs -- hard boiled 4 teaspoons mayonnaise 3/4 teaspoon mustard - preferably French's 1 teaspoon rice vinegar, cider vinegar, or leftover pickle juice 3/4 teaspoon granulated sugar 1/8 teaspoon salt Paprika -- for garnish Hard-boil eggs at least 15 minutes. Run under cold water and peel. Cut in half and scoop out hard yolks. Place yolks in a bowl and smash with a fork. Add all ingredients (except paprika), including salt to taste. Mix well and spoon back into egg white halves. Sprinkle with paprika. Chill for at least 5 minutes and serve.
Deviled Mushroom Compote Recipe By :Elizabeth Powell 3 tablespoons butter 1 onion -- thinly sliced 1/2 cup sweet red peppers -- thinly sliced 1/2 cup sweet green peppers -- thinly sliced 1 pound mushrooms 2/3 cup wine vinegar 2 tablespoons Dijon mustard 1 tablespoon Worcestershire sauce 1 dash Tabasco sauce 3 tablespoons brown sugar 3 tablespoons seedless raisins Melt butter in large skillet. Add onions and peppers and sauté over low heat until soft. Add mushrooms and sauté until mushrooms begin to soften. Mix remaining ingredients together and add to skillet. Bring to a boil over moderately high heat and cook, stirring often, until mixture becomes thick and syrupy.
Dijon Baby Back Ribs
4 pounds baby back pork ribs 1 12-ounce bottle Lawry's Dijon and Honey Marinade with Lemon Juice
If needed, cut ribs in lengths to fit in resealable plastic bag. Place ribs in bag and add 3/4 cup Lawry's Dijon and Honey Marinade; seal and marinate in refrigerator overnight. Discard used marinade and place ribs on broiler pan that has been sprayed with nonstick vegetable spray. Bake in 300ºF oven for about 2 hours. Grill, basting often with additional marinade, until glazed. Source: "Lawry's" http://www.lawrys.com/
Dried Beef Dip Recipe By :Sid Orrik 1 cup boiling water -- approximate measure 5 ounces dried beef 8 ounces cream cheese -- softened to room temperature 8 ounces sour cream 1/3 cup chopped walnuts 1 14 1/2-ounce package tortilla chips Preheat oven to 350ºF. Pour boiling water over beef and drain at once - pat dry - chop. Combine cheese, cream, beef and put into greased baking dish. Sprinkle with nuts. Bake for 30 minutes - or until hot; serve hot with tortilla chips.
Dynamite Beef Bites
1 1/2 pounds beef flank steak 1/2 cup Salsa Picante 12 whole jalapeño peppers -- halved lengthwise, seeded 1/4 cup herbed cream cheese Toothpicks Slice steak in 1/4-inch-thick strips, 4" long. Cut across grain holding knife at an angle. Marinate beef strips in Salsa Picante for one hour. Fill each jalapeño half with 1/2 teaspoon cream cheese. Wrap filled jalapeños with one steak strip, covering cream cheese as you wrap. Fasten steak ends with toothpick. Grill or broil 4 inches from heat for 4 minutes turning after 2 minutes. Do not overcook. Source: "The Texas Beef Council" http://www.txbeef.org/
Eggplant Caponata
1 tablespoon capers 1 small globe eggplant (about 10 ounces) 3 green olives 1 small onion 1 stalk celery 1/4 cup olive oil 2 teaspoons tomato paste 2 teaspoons red wine vinegar Salt 1 pinch cayenne pepper 4 slices French bread or white bread - crusty, country style
PREPARATION: Drain and chop the capers. Peel and cut the eggplant into 1/4-inch dice. Pit and chop the olives. Cut the onion and celery into fine dice. Heat 2 tablespoons of the oil in a large frying pan over medium heat and sauté the eggplant until soft, about 10 minutes. Transfer eggplant to a bowl. Add 1 tablespoon oil to the pan and sauté the onion over low heat until caramelized, about 15 minutes. Transfer onion to same bowl. Add the remaining tablespoon of oil to the pan and sauté the celery just until it begins to soften, 2 to 3 minutes. Transfer celery to bowl. Stir tomato paste, capers, olives, and vinegar into vegetables. Season to taste with salt and cayenne pepper. Recipe can be completed several days in advance and stored, covered, in refrigerator. SERVING: Toast the bread and cut into quarters. Spread the toast with the Caponata and serve. Prep Time: More than 1 day Source: "Cook's Magazine May 1988"
Eight Layer Torte
1 1-ounce package Lawry's Taco Spices and Seasonings -- divided 1 cup sour cream 1 16-ounce can refried beans 1 15-ounce can black beans -- minced or pressed, drained 1 medium tomato -- chopped 1 2 1/4-ounce can sliced ripe olives -- drained 1 cup shredded Cheddar cheese (4 oz.) 1 large avocado -- peeled, seeded and chopped 1/4 cup green onion (including tops) -- thinly sliced 6 small flour tortillas (fajita or soft taco size) OR 4 large flour tortillas (burrito size) Salsa -- optional garnish Fresh cilantro sprigs -- optional garnish In small bowl, mix together 2 teaspoons Taco Spices and Seasoning with sour cream; set aside. In medium bowl, mix together remaining Taco Spices & Seasonings with refried beans; set aside. Divide tomatoes, olives, cheese, avocado and green onion into quarters for layering. Place 1 tortilla on plate top with 1/4 of refried beans, black beans, tomatoes, olives, cheese, avocado, sour cream and green onion (arrange toppings towards the outside edge of tortilla so the torte does not look like a 'hill'). Repeat layers starting with another tortilla and ending with a tortilla. On another plate, prepare a second layered torte the same as the first. Wrap both with plastic wrap and refrigerate until ready to serve or take to picnic. When ready to serve, slice with serrated blade knife into wedges. Top wedges with spoonful of salsa and a sprig of fresh cilantro. Makes 4 servings OR 12 appetizer servings Source: "Lawry's" http://www.lawrys.com/
NOTES : *If using large tortillas, make one large layered torte NOT 2 smaller tortes.
Fire Balls Recipe By :Jo Anne Merrill 12 ounces jalapeño peppers, canned 1 cup buttermilk baking mix 6 ounces shredded Mozzarella cheese 1 pound sausage 6 ounces seasoned bread crumbs * Cut off stem ends and remove seeds from the peppers. Rinse peppers to remove seeds, but allow some seeds to remain if you like them hotter. Stuff peppers lightly with cheese, then set aside. Thoroughly mix sausage, biscuit mix, and remaining cheese. Make small patties from the mixture. Place a pepper in the center of each patty, then wrap and seal the dough around the pepper. Coat one or two balls at a time by shaking them in a plastic bag with the pork breading mix or seasoning of your choice. Using a lightly greased skillet, brown sausage balls until the sausage is thoroughly cooked, turning several times.
Focaccia with "Sautéed" Rosemary
FOR THE SPONGE 2 cups all-purpose flour and 1 tablespoon all-purpose flour 1/2 ounce compressed yeast OR 1 package active dry yeast 1 1/2 cups lukewarm or hot water -- depending on the yeast Pinch salt
FOR THE DOUGH 4 tablespoons olive oil 3 tablespoons fresh rosemary (or salt preserved) 3 tablespoons dried rosemary -- blanched OR 3 tablespoon fresh sage (or salt preserved) 2 cups white flour 1/4 cup lukewarm water Salt Fresh-ground black pepper
TO BAKE THE FOCACCIA 7 tablespoons olive oil Coarse salt Prepare the sponge: Place the 2 cups of flour in a large bowl and make a well in the center. Dissolve the yeast in the water, then pour it into the well along with the salt. Use a wooden spoon to incorporate the flour, little by little, until it is all used. Sprinkle on the remaining tablespoon of flour, cover the bowl with a cotton dish towel and let rest, in a warm place away from drafts, until the sponge has doubled in size, about 1 hour. (Two signs that the sponge has doubled in size are the disappearance of the tablespoon of flour or the formation of large cracks on top.) Heat the oil in a small saucepan over low heat and when the oil is warm, remove the pan from the heat and add the rosemary. Spread out the 2 cups of flour on a board and place the sponge in it. Make a well in the sponge, then pour in the oil with the rosemary, water and salt and pepper to taste. First mix all the ingredients in the well together, then start incorporating the flour, little by little, until a ball of dough is formed. Knead the dough in a folding motion, until all the flour is incorporated and the dough is elastic and smooth. Use 4 tablespoons of the oil to grease a 15 1/2- by 10 1/2-inch jelly-roll pan. Use a rolling pin to stretch the dough into a rectangle that is the same size as the pan. Place the dough in the pan, spreading it out to reach the sides if necessary. Drip the remaining olive oil all over, then sprinkle on coarse salt to taste. Prick the dough all over with a fork, then cover the pan with plastic wrap and a cotton towel, and let rest, in a warm place away from drafts, until doubled in size, about 1 hour. Preheat the oven to 400 degrees. When the dough is ready, bake it for 30 minutes. Remove the focaccia from the oven and sprinkle with more coarse salt and olive oil. Cut into squares and serve hot. Serves 8 to 12 Source: "Galliano Bugialli's Foods of Tuscany by Giulliano Bugialli"
Focaccia with Tomato Slices
1 pound frozen white bread dough -- thawed 1/4 cup olive oil, plus 2 tablespoons to grease cookie sheets 4 medium firm ripe, red tomatoes -- cut into 1/4 inch slices 1 teaspoon coriander 1 teaspoon cumin seed 1 teaspoon fennel seed 1 teaspoon black peppercorns 1 teaspoon red peppercorns 1 teaspoon green peppercorns 1 clove garlic -- peeled and chopped Salt 4 ounces mild goat cheese -- crumbled 1/2 cup arugula leaves -- washed and cut into strips Preheat oven to 375 degrees. Brush 2 cookie sheets with olive oil. Divide thawed dough in half and shape into balls, then flatten each with a rolling pin into a 1/2 inch thick circle. Place each circle of dough on prepared cookie sheet. Divide and arrange tomatoes evenly on top of dough. Grind spices together in a blender until lightly crushed, add garlic and remaining olive oil. Blend quickly and pour into a small bowl. Brush the spiced oil mixture over the tomato slices and along the edges of the bread. Salt lightly. Place in the middle of oven and bake for about 20 minutes, or until bread is golden brown. Remove from oven, sprinkle with cheese and garnish with arugula strips. Cut into wedges and serve. Serves 6 to 8 Source: "Florida Tomato Committee"
Franconian Onion Bread
1/4 pound bacon -- diced 2 pounds onions -- sliced 2 eggs -- slightly beaten 1/4 cup sour cream 2 1/2 cups all-purpose flour (2 1/2 to 2 3/4 cups) 1 package Fleischmann's® Rapid Rise Yeast 1 tablespoon sugar 1 teaspoon salt 1/2 cup milk 1/4 cup water 1/4 cup butter or margarine 1 teaspoon caraway seeds -- optional Place bacon in Dutch oven over medium heat; top with onions. Cook, stirring occasionally, until onions are golden, about 20 minutes. Remove from heat; cool. Stir in 1 egg and sour cream; reserve. Combine 1 1/2 cups flour, Rapid Rise Yeast, sugar and salt in a large bowl. Heat milk, water and butter to 125º to 130ºF. Stir into dry mixture. Add 1 egg. Stir in enough remaining flour to make a soft dough. On lightly floured surface, knead until smooth and elastic, about 8 to 10 minutes. Cover; let rest 10 minutes. Roll dough to 11 × 16-inch rectangle. Place in jelly-roll pan, pushing dough up around edges to form a rim. Spread onion mixture on dough. Sprinkle with caraway seeds, if desired. Bake at 400ºF for 30 to 35 minutes, until center is set and edges of dough are lightly browned. Cut into 2-inch squares. Serve warm. Source: "Fleischmann's Yeast" http://www.breadworld.com/index.html
Fresh California Tomato-Pineapple Salsa
9 cups fresh California tomatoes -- diced 3 cups finely diced pineapple 2 cups sliced green onions 3 whole fresh or canned jalapeño chilies -- seeded and chopped finely 1/2 cup chopped fresh cilantro 1/2 cup fresh lemon juice 6 cloves garlic -- chopped finely Combine all ingredients in mixing bowl. Combine gently until evenly mixed. Serve 1/2 cup salsa per serving with grilled or broiled fish or chicken. Source: "California Tomato Commission" http://www.tomato.org
Fresh Tomato and Onion Napoleon with Balsamic Vinaigrette
2 8-ounces small fresh Florida tomatoes 15 slices French bread -- (1/4-inch thick) 2 tablespoons extra-virgin olive oil 1 1/2 teaspoons finely chopped basil 3/4 teaspoon minced garlic Pinch crushed red pepper 8 thin sweet onion slices (very thin slices) 15 fresh basil leaves 15 fresh mint leaves Ground black pepper Balsamic Vinaigrette -- see recipe Use tomatoes held at room temperature until fully ripe. Cut the ends off each tomato; save for another use. From the tomato centers cut fifteen 1/4-inch thick slices; set aside. Preheat broiler. Place bread on a large shallow baking sheet; set aside. In a cup combine oil, basil, garlic and red pepper. Using a pastry brush lightly brush half of the off mixture over bread slices. Broil about 2 inches from heat until golden, 30 seconds to 1 minute; turn slices. Brush with remaining olive oil mixture; broil until golden, 30 seconds to 1 minute. Cut tomato and onion slices in halves. On each toast slice, layer 1/2 tomato slice, 1 basil leaf, 1/2 onion slice, 1 mint leaf, and 1/2 tomato slice; sprinkle lightly with black pepper. Just before serving drizzle each Napoleon with 1/4 to 1/2 teaspoon Balsamic Vinaigrette. Source: "Florida Tomato Committee"
Fresh Tomato Mozzarella Toast
2 pounds fresh Florida tomatoes 1/4 cup olive oil -- divided 1/3 cup thinly slivered fresh basil OR 1/3 cup chopped parsley 1 teaspoon minced garlic 1/2 teaspoon salt 1/8 teaspoon ground black pepper 2 (8-inch long) Italian rolls 8 thin slices Prosciutto di Parma OR 8 thin slices baked ham (about 4 ounces) 1 cup shredded Mozzarella cheese (8 ounces) Preheat broiler. Use tomatoes held at room temperature until fully ripe. Core tomatoes; chop (makes about 5 cups). In a large bowl combine tomatoes, 2 tablespoons of the olive oil, the basil, garlic, salt and black pepper; let stand at least 30 minutes. Slice rolls in half horizontally, then vertically. Brush cut sides of bread with the remaining 2 tablespoons olive oil; place on a shallow pan; broil until golden. Reserve about 1/3 cup of the tomato mixture; spoon remaining tomato mixture on rolls, dividing evenly. Top each with 2 slices of prosciutto, 1/4 cup Mozzarella and an equal amount of the reserved tomato mixture. Broil until cheese is just melted, about 3 minutes. Serve immediately. Source: "Florida Tomato Committee"
Fried Won-Tons Recipe By :Elizabeth Powell 10 ounces won-ton wrappers 1 pound ground beef 1/2 pound ground pork 1/2 cup carrots -- peeled and grated 1 head bok choy -- chopped 1 whole onion -- chopped 2 cups bean sprouts -- chopped 1/2 cup soy sauce 3 tablespoons brown sugar 3 tablespoons cornstarch 1 tablespoon rice wine 1/4 cup green onions -- chopped Black pepper -- to taste In wok, combine ground beef and pork, carrots and onions. Cook over medium heat. As meat begins to brown, add remaining vegetables, soy sauce, and sugar. Continue cooking until vegetables are tender and liquid has mostly evaporated. Combine cornstarch with rice, wine and 2 tablespoons cold water. Season meat with pepper and green onions. Stir in cornstarch mixture and cook 1-2 minutes. Place one teaspoon of filling into center of a won-ton wrapper. Moisten edges with water, fold four corners into center and seal. Place each won-ton as it is finished on a plate covered with damp towel to prevent drying. Continue filling until all wrappers are used. Fry in hot oil on each side until lightly browned. Drain and serve.
Granny Smith Stilton Relish
4 whole Granny Smith apples -- diced 1/3 cup red onion -- diced 1/2 cup parsley -- minced 1 cup Stilton -- crumbled Lemon juice Dice Granny Smith apples; sprinkle with lemon juice; stir together with diced red onion, minced parsley and crumbled Stilton (or other blue-veined cheese). Source: "National Pork Producers Council" http://www.nppc.org
Green Chile and Cheddar-Stuffed French Bread
DOUGH 2 cups all-purpose flour (2 to 2 1/2 cups) 1 package Fleischmann's® Rapid Rise Yeast 3/4 teaspoon salt 3/4 cup very warm water (120º to 130ºF) 1 tablespoon olive or vegetable oil
FILLING 1 1/2 cups 1-pint canning jars 1 4-ounce can diced green chiles -- well drained 1/4 cup chopped ripe olives -- drained 1/4 cup chopped green onions
TOPPING 1 egg white -- lightly beaten To make dough: In large bowl, combine 1 cup flour, undissolved yeast and salt. Stir in water and oil. Stir in enough remaining flour to make soft dough. Knead on lightly floured surface until smooth and elastic, about 4 to 6 minutes. Cover; let rest 10 minutes. To shape and fill: Roll dough to 14 × 10-inch rectangle. Evenly sprinkle with filling ingredients to within 1/2 inch of edges; pat down lightly. Beginning at long end, roll up tightly; pinch seam and ends to seal. Taper ends by gently rolling back and forth to make 16-inch long roll. Line large baking sheet with aluminum foil; grease lightly. Place loaf, seam side down, on foil. Cover; let rise in warm, draft-free place until almost doubled in size, about 15 to 20 minutes. Brush loaf with egg white. With sharp knife, cut three 4-inch slits lengthwise down center of loaf, cutting at a slight diagonal and cutting deep enough to expose filling. Bake at 400ºF for 25 to 30 minutes or until cheese is melted and crust is golden brown. Cool 5 minutes before removing from pan. Serve warm. Source: "Fleischmann's Yeast" http://www.breadworld.com/index.html
Grilled Chicken Appetizer Roll-ups
8 wheat flour or whole wheat flour tortillas (about 8 inches) 4 boneless skinless chicken breasts (about 1 pound) 1 tablespoon olive or vegetable oil 2 tablespoons lime juice 1 medium clove garlic -- minced 1 8-ounce package port wine or sharp Cheddar cold-pack cheese food -- softened 1/3 cup chopped green onions 1/2 cup sour cream Salt and pepper -- to taste Cut chicken breasts in half lengthwise. Salt and pepper. Combine oil, lime juice and garlic; marinate chicken 30 minutes or longer. Remove from marinade. Grill or barbecue chicken 10 to 12 minutes, turning once, until chicken is just cooked through (or sauté in nonstick skillet 10 to 12 minutes). Divide cheese in half; reserve one half. To make each roll-up, spread 1 tablespoon cheese on lower third of tortilla. Lay 1 chicken strip across; sprinkle with a little green onion. Fold in sides of tortillas; roll up tightly. Wrap in foil (can be made ahead and refrigerated). To serve, warm on grill or barbecue for 8 to 10 minutes. (Or warm in oven at 350º degrees F for 8 to 10 minutes.) Meanwhile, combine reserved softened cheese and sour cream. Remove from foil; cut in half diagonally. Serve with cheese sauce for dipping. Source: "The Tortilla Industry Association" http://www.tortilla-info.com/
Guacamole
2 ripe avocados Juice of one lemon 1/2 small red onion -- diced 1 tomato -- seeded and diced Salt to taste Hot pepper sauce -- to taste Mash the avocados, add the other ingredients, and mix. Source: "Belgian Endive Marketing Board" http://www.belgianendive.com/
Ham Pizza Snacks
1 7 1/2 ounce package refrigerated biscuit dough 1/4 cup pizza sauce 2/3 cup diced ham 2/3 cup shredded Mozzarella cheese Spray cookie sheet with nonstick vegetable spray. Separate biscuits and flatten on cookie sheet, leaving space between so edges do not touch. Spread 1 teaspoon pizza sauce on each biscuit. Top each biscuit with 1 tablespoon of diced ham and 1 tablespoon shredded cheese. Bake in 400ºF oven for 8-10 minutes or until biscuits are light brown and cheese is melted. Source: "National Pork Producers Council" http://www.nppc.org
Hawaiian Cocktail Sausages
1 1/2 packages heat & serve sausages 1 tablespoon cornstarch 1/4 cup white vinegar 1/2 cup pineapple juice 1/4 cup water 1/2 cup green pepper -- cut into small pieces 1 cup pineapple chunks 1/2 cup maraschino cherries 1/2 cup Big Chief brown sugar Brown sausages and cut into pieces. Boil the cornstarch, Big Chief brown sugar, vinegar, pineapple juice, water, and green pepper for 5 minutes. Add 1 cup of pineapple chunks, cherries, and sausages. This can be made ahead and frozen or refrigerated before use.
Source: "Monitor Sugar" http://www.monitorsugar.com/
Herb Pâté
1 pound pork -- with fat 1/2 pound boneless veal 1 large onion -- chopped 3 cloves minced garlic 1 tablespoon butter 1 1/2 cups chopped spinach 3 tablespoons brandy 1 egg 1 1/2 tablespoons fresh basil 1 1/2 tablespoons fresh rosemary 1 tablespoon fresh thyme 1 1/2 teaspoons salt 1 1/2 teaspoons fennel seeds 3/4 teaspoon black pepper 6 slices bacon 3 eggs -- hard boiled Preheat oven to 350ºF. In a food processor or meat grinder, grind pork and veal fine. In a frying pan, sauté onion and garlic in butter. Add spinach; cook 1 minute. Transfer spinach mixture to a large bowl and stir in chopped meat. Add brandy, egg, and all herbs and spices. Fry a patty and adjust seasoning. Arrange bacon across bottom and sides of an 8 1/2- by 4 1/2-inch loaf pan, letting slices hang over edges. Put half the meat mixture into pan. Put hard-cooked eggs, lengthwise, down center of meat. Add remaining meat mixture and wrap bacon across top. Cover pan with foil, set in a baking pan, and add water to come halfway up the pâté. Bring to a simmer and then put into oven and bake until a skewer inserted into the center for 1/2 minute is very hot when withdrawn, about 1 1/4 hours. Remove from oven and let stand, uncovered, for 30 minutes. Cover and weight evenly. Refrigerate 24 hours. To serve, remove from pan and trim fat. Bring to room temperature. Yield: 12 to 16 slices Source: "Cook's Magazine September 1984"
NOTES : The cooked pâté should be weighted down with canned food or other heavy objects while cooling. This results in a pâté with a close, even texture that will slice well. This pâté tastes better when allowed to mellow at least a day.
Homemade Salsa Ranchera
2 pounds tomatoes -- broiled 5 serrano chili peppers -- broiled 2 large cloves garlic -- peeled, roughly chopped 2 tablespoons safflower oil 2 tablespoons Vidalia onions -- finely chopped 1/2 teaspoon salt Broil tomatoes and chilies until black spots appear on both. Place in food processor and pulse along with garlic and salt until rough-textured mixture is formed. Heat oil and fry onions until clear. Add tomato and pepper mixture, cook over high heat until reduced; about 10 minutes. Chill. Stir often, add more chiles if hotter sauce is desired. If you are brave enough, try adding habanero or scotch bonnet peppers instead of other chiles. One habanero equals about 5 jalapeños, so be careful and wear rubber gloves when handling habaneros!!
Honey Mustard Mayonnaise
3/4 cup mayonnaise 1/4 cup honey 2 tablespoons Dijon-style mustard 1 teaspoon prepared horseradish Combine all ingredients; mix thoroughly. Source: "The National Honey Board" http://www.honey.com/
Horseradish Cheese Recipe By :Marybeth Bontadelli 3/4 pound Cheddar cheese -- grated 1/4 pound cream cheese 4 tablespoons mayonnaise 4 tablespoons horseradish -- or more if desired 2 tablespoons grated red onions 1 teaspoon dry mustard 1 teaspoon Worcestershire sauce 1 teaspoon salt Ritz crackers Grate Cheddar cheese into processor bowl. Add remaining ingredients and blend until smooth. Serve at room temperature with Ritz crackers.
Hot Clam and Crab Dip
8 ounces cream cheese -- softened 1/8 pound butter -- do not substitute margarine 1/4 cup mayonnaise 6 1/2 ounces canned crabmeat -- drained 6 1/2 ounces canned clams -- drained Combine all, heat slowly, stirring occasionally for about 1/2 hour until warmed thoroughly. Serve on melba rounds.
Hummus Recipe By :Hanadi Rifae 2 cups dried chickpeas -- soak overnight in water, to cover 1 teaspoon baking soda 2 teaspoons salt 6 cloves garlic 3/4 cup lemon juice 1/2 cup tahini Cook the soaked beans until well done and then strain. Put the beans in a food processor and purée, then add the rest of the ingredients, except the lemon. Add the lemon gradually until you get the right texture and taste.
Japanese Sushi Eggs
5 cups sushi rice 6 cups water
SEASONING 1 cup rice vinegar 2 tablespoon salt 48 large California Fresh Eggs -- Hard cooked 3 sheets nori -- chopped 2 avocados -- thinly sliced Wasabi (optional) Pickled ginger slices (optional) Wash rice thoroughly. Drain and rinse until water is clear. Drain; add 6 cups water; cover and let sit 30 minutes. Bring to a boil; reduce heat and cook for 10 minutes. Turn off heat, let stand for 10 minutes. Cool rice; mix with sushi seasoning. Separate egg whites and yolks. Chop yolk and set aside. Fill whites with rice; garnish with nori, chopped yolk and avocado. Serve with wasabi and ginger (optional). Makes: 48 pieces. 2 pieces per serving Source: "California Egg Commission" http://www.eggcom.com
Low-Calorie "Fried" Squash or Eggplant Recipe By :Jo Anne Merrill 2 summer squash -- * see note 2 tablespoons low calorie Italian salad dressing 3 tablespoons bread crumbs -- Italian-style 3 tablespoons grated Romano cheese Cut squash or zucchini into 1/4-inch slices. Place in plastic bag, add the Italian dressing and shake to coat thoroughly. Into a separate bag place the cheese and bread crumbs. Add the coated vegetables slices, close bag, and shake to coat. Using a non-stick pan sprayed with cooking spray, add the vegetables in a single layer. Bake in preheated 450 degree oven for 5-7 minutes, just until tender-crisp. If using eggplant, slice into 3/4-inch thick slices. Moisten with the Italian dressing, and roll in the cheese-bread crumb mixture. Bake for 5-6 minutes at 475 degrees, turn and bake other side for about 5 more minutes.
NOTES : * Use 2 medium yellow summer squash OR zucchini OR medium eggplant.
Mariachi Chicken
1 1/4 cups crushed tortilla chips 1 1-ounce package Lawry's Taco Spices and Seasonings 1 pound boneless chicken breasts OR 24 chicken drumettes Salsa -- optional Sour cream -- optional In large plastic bag, combine chips and Taco Spices and Seasoning; shake. Dampen chicken with water, shake off excess. Put chicken in bag and shake to coat with chips. Arrange in greased shallow baking pan. Bake, uncovered, in preheated 350ºF oven 40 to 45 minutes. Serve with salsa and sour cream, if desired. Makes 4 servings or 24 appetizers Source: "Lawry's" http://www.lawrys.com/
Mendenhall Crab Puffs Recipe By :Judy, Auke Bay, Alaska 1 cup water 1/2 cup butter or margarine 1 cup sifted flour 4 eggs
CRAB FILLING 2 cups crab -- drained 1/4 cup minced celery 3 tablespoons grated onion Pepper to taste 3 tablespoons Miracle Whip salad dressing Bring water and butter or margarine to a rolling boil in saucepan over medium heat. Stir in flour at once. Stir vigorously over low heat, about 1 minute or until mixture leaves the pan and forms a ball. Remove from heat. Beat eggs in thoroughly, one at a time. Beat till mixture is smooth and velvety. Drop by spoon onto ungreased baking sheet, into about the size of a walnut. Bake at 400º for 30 to 35 minutes or until golden brown and dry. Cool thoroughly. Cut off tops with a sharp knife. Scoop out any filaments of soft dough. Fill with crab filling. Replace tops. Serve immediately or refrigerate, covered. Filling: Combine all ingredients. Makes 18-20 puffs. Source: "Alaska Seafood Marketing Institute" http://www.state.ak.us/local/akpages/COMMERCE/asmihp.htm
Mexicali Pizza
6 English muffins -- split and toasted 1 14-ounce jar Ragú Pizza Quick Sauce 1 8 3/4-ounce can red kidney beans -- drained 1 cup chopped onion 1 tablespoon finely chopped jalapeño pepper (1 to 2 tablespoons) 12 tortilla chips 2 cups shredded Monterey Jack cheese (8 oz.) 1 tablespoon chili powder Preheat oven to 425 degrees F. Spoon 1 1/2 tablespoons pizza sauce on each toasted muffin half. Evenly top with beans, onion, jalapeño pepper, tortilla chips and cheese. Sprinkle with chili powder. Bake 12-15 minutes or until heated through. Source: "Ragú" http://www.eat.com/index.html
Mexicali Pizza Wheel
MEXICALI FILLING 1 pound ground beef -- browned and drained 1 8 3/4-ounce can kidney beans -- drained 1 8-ounce can tomato sauce 2 teaspoons chili powder 1 4-ounce jar diced pimientos 1 cup grated cheese 2 tablespoons chopped mild green chiles
DOUGH 2 3/4 cups all-purpose flour 1/2 cup cornmeal 1 package Fleischmann's® Rapid Rise Yeast 1 tablespoon sugar 1 teaspoon salt 1 cup very warm water (125º to 130ºF) 2 tablespoons butter or margarine -- softened Prepare Mexicali Filling; combine ground beef, browned and drained; kidney beans, tomato sauce; chili powder. Cook, stirring occasionally, until dry. Cool. Stir in diced pimientos, grated cheese, and chopped mild green chiles. Set aside. Combine 1 cup flour, cornmeal, undissolved yeast, sugar and salt. Add water and butter; beat 2 minutes at medium speed of electric mixer, scraping bowl occasionally. Beat 2 minutes at high speed. With spoon, stir in enough remaining flour to make soft dough. Knead on floured surface until smooth, about 4 minutes. Cover; let rest 10 minutes. Roll dough to 15-inch circle. Place in greased 14-inch pizza pan. Form a standing rim of dough around edge. Cut a 7-inch "X" in center of circle. Cut another "X" to form 8 pie-shaped wedges in center. Spread a 3-inch border of Mexicali Filling evenly around edge of dough. Pull cut points of dough over filling, tuck under rim and press to seal. Bake at 425ºF on lowest oven rack for 15 to 20 minutes or until done. Source: "Fleischmann's Yeast" http://www.breadworld.com/index.html
Mushroom and Red Pepper Crostini
1/3 cup olive oil 1 teaspoon Italian seasoning 1/4 teaspoon salt 1/8 teaspoon black pepper 1 8-ounce loaf Italian bread -- sliced diagonally into about 16 (3/4-inch) slices 8 ounces fresh white mushrooms -- sliced (about 3 cups) 1 large sweet red bell pepper -- cut in 1/2-inch pieces (about 1 cup) 1 large mild red onion -- cut in 1/2-inch pieces (about 1 cup) 1 1/2 cups shredded mozzarella cheese -- divided Preheat charcoal grill or broiler. In a large bowl, combine olive oil, Italian seasoning, salt and pepper. Lightly brush both sides of each bread slice with oil mixture; set aside. To remaining oil in bowl, stir in mushrooms, red pepper and onion; toss to coat thoroughly. Place vegetables on a grill rack or broiler pan. Grill or broil, 4 inches from heat source until vegetables are lightly charred, 5 to 6 minutes, turning occasionally; remove and keep warm. Place bread slices on the grill rack or under the broiler until lightly browned, about 30 seconds; turn bread. Sprinkle 1 cup of the mozzarella over bread slices, dividing evenly; heat just until melted. Top cheese with hot grilled vegetables and remaining 1/2 cup mozzarella. Source: "The Mushroom Council"
Nacho Pizza Snack
1 cup warm water (105º to 115ºF) 1 package Fleischmann's® Active Dry Yeast 3/4 cup cornmeal 1/4 cup olive or vegetable oil 1 teaspoon salt 1/2 teaspoon garlic powder 2 1/2 cups all-purpose flour (2 1/2 to 3 cups) 3 cups grated American cheese (3/4 pound) 1 4-ounce jar sliced pimientos -- drained 1/2 cup chopped mild or hot green chilies -- drained 2 tablespoons sliced green onion Place warm water in large warm bowl. Sprinkle in yeast; stir until dissolved. Stir in cornmeal, oil, salt, garlic powder and 1 1/2 cups flour. Stir in enough remaining flour to make soft dough. Knead on lightly floured surface until smooth and elastic, about 4 to 6 minutes. Cover; let rest on floured surface 20 minutes. Roll and stretch dough to 11- × 16-inch rectangle. Place in greased 10- × 15-inch baking pan. Evenly sprinkle cheese, pimientos, chilies and green onion over dough. Bake at 375ºF on lowest oven rack for 30 to 35 minutes or until done. Serve warm, cut into 12 squares. Source: "Fleischmann's Yeast" http://www.breadworld.com/index.html
One-Rise Ham 'n Swiss Loaf
1 cup warm water (105º to 115ºF) 2 packages Fleischmann's® Active Dry Yeast 1/4 cup prepared mustard 2 tablespoons sugar 2 tablespoons butter or margarine -- softened 1/4 teaspoon salt 3 1/2 cups all-purpose flour (3 1/2 to 4 cups) 3 cups chopped cooked ham (about 1 pound) 1 cup shredded Swiss cheese (4 ounces) 1 4-ounce jar diced pimientos -- well drained 3/4 cup diced dill pickles 1 egg -- beaten Place water in large, warm bowl. Sprinkle in yeast; stir until dissolved. Stir in mustard, sugar, butter, salt and enough flour to make soft dough. Knead on lightly floured surface until smooth and elastic, about 4 to 6 minutes. Roll dough to 15- × 10-inches. Transfer to greased baking sheet. Sprinkle ham, cheese, pimientos and pickles down center third of dough length. Make cuts from filling to dough edges at 1-inch intervals along sides of filling. Alternating sides, fold strips at an angle across filling. Cover; let rise in warm place until almost doubled in size, about 30 minutes. Brush loaf with egg. Bake at 375ºF for 35 minutes or until done. Remove from sheet to wire rack. Serve warm. Source: "Fleischmann's Yeast" http://www.breadworld.com/index.html
Paneer Pakora
REQUIRED INGREDIENTS 20 pieces 1-inch wide paneer pieces -- 1/4" thick, 2" long
SET ONE 1 cup chickpea flour 1/2 cup yogurt 1 pinch baking powder 1/2 teaspoon mint leave paste Salt -- to taste Oil -- to deep fry In a bowl, mix all the ingredients of Set 1. The batter is ready. Heat oil in a skillet on medium and when oil is hot, dip each paneer piece in the above batter such that it coats both sides well and then drop it in oil. Do similarly for other pieces too. Cook on medium-low heat evenly on both sides until light golden brown. Serving Ideas : Goes well with pudina (mint) chutney. *(see notes) Source: "Amma's Indian Recipes" http://members.tripod.com/~Amma/" NOTES : (Recipe for pudina chutney: two fistfuls of mint leaves, 2 tbsp. of fresh pomegranate seeds, two green chili, 1/4 tsp. of sugar. Make into a smooth paste everything except pomegranate seeds and add the seeds after removing from the blender. Mix well and serve chilled).
Parmesan Herb Bread
3 1/2 cups all-purpose flour (3 1/2 to 4 1/4 cups) 1 cup grated Parmesan cheese (4 ounces) 2 tablespoons sugar 2 packages Fleischmann's® Rapid Rise Yeast 2 teaspoons fines herbes 1 teaspoon salt 1 1/4 cups water 1 egg -- at room temperature 1 egg white -- lightly beaten In large bowl, combine 1 1/2 cups flour, cheese, sugar, undissolved yeast, fines herbes and salt. Heat water until very warm (125º to 130ºF); stir into dry ingredients. Stir in whole egg and enough remaining flour to make soft dough. Knead on lightly floured surface, until smooth and elastic, about 4 minutes. Cover; let rest 10 minutes. Roll dough to 7- × 11-inch rectangle. Roll up tightly from short end as for jelly roll; pinch seam and ends to seal. Place in greased 8 1/2- × 4 1/2-inch loaf pan. Cover, let rise in warm, draft-free place until doubled in size, about 20 to 40 minutes. Brush loaf with egg white. Bake at 375ºF for 25 to 30 minutes or until done. Remove from pan; cool on wire rack. Source: "Fleischmann's Yeast" http://www.breadworld.com/index.html
Pepper Dip
1/2 red pepper -- halved and seeded 1 small garlic clove -- crushed 2 tablespoons olive oil 1 yolk of hard boiled egg -- chopped 1 tablespoon chopped fresh parsley Grill the pepper for 5 minutes each side until charred and softened. Cool, peel and discard the skin. Purée the flesh in a blender. Gradually blend in the remaining ingredients to form a smooth sauce. Cover and set aside. Serve with King Prawns with Four Dips Source: "New Zealand Wasabi Limited" http://www.wasabi.co.nz/top.html
Pineapple Salsa
1/2 small pineapple -- peeled, cored, diced 1/2 small onion -- minced 1/2 small red bell pepper -- diced 1 tablespoon minced cilantro 1 teaspoon lime juice -- from 1/2 lime 2 tablespoons olive oil Salt Ground black pepper TO PREPARE: For the salsa, mix all ingredients including 1/4 teaspoon salt and 1/8 teaspoon pepper in a nonreactive bowl. TO SERVE: Spoon a portion of the Pineapple Salsa alongside shrimp, fish or meat and serve. Serves: 4 to 6 Source: "Cook's Magazine June 1990"
Piquant Green Sauce (Salsa Verde)
2 lemons 3/4 cup olive oil 2 cups loosely packed fresh parsley 1 egg -- hard boiled 2 tablespoons capers -- drained 1 tablespoon minced onions 1 clove minced garlic 2 anchovy fillets -- chopped OR 1 tablespoon anchovy paste 1 teaspoon dried basil (optional) OR 1 tablespoon chopped fresh basil (optional) 1/2 teaspoon salt 1/4 teaspoon pepper Juice the lemons into a food processor or blender, then add the remaining ingredients and blend until smooth, but without extinguishing all texture. NOTES : This bold sauce is excellent for dipping raw vegetables as an appetizer, and serves equally well as a stimulating accompaniment to steamed vegetables, particularly broccoli, cauliflower and asparagus.
Pork and Crab Dumplings
1 cup finely chopped cooked pork tenderloin 1 6-ounce can flaked crab meat -- drained 1/4 cup finely chopped onion 2 tablespoons finely chopped water chestnuts 2 teaspoons soy sauce 1/4 teaspoon salt 1/8 teaspoon black pepper 3 ounces cream cheese -- softened 20 won ton wrappers 6 tablespoons cooking oil 1 cup water Chinese mustard Soy sauce In a mixing bowl combine pork, crab, onion, water chestnuts, soy sauce, salt and pepper; mix well. Stir in cream cheese; mix well and set aside. Cut won ton wrappers into 4-inch circles with a cookie cutter. (Keep won ton wrappers covered with a dry cloth when not working with wrappers.) Spoon about 1 tablespoon filling in center of one round. Fold wrapper in half across filling; moisten and pinch edges to seal. Set pinched edge upright and press gently to flatten bottom. Transfer to a baking sheet and cover with a dry cloth. Repeat with remaining rounds and filling. In a large skillet heat 2 tablespoons of the oil. Carefully place half the dumplings in skillet (do not let dumplings touch). Cook over medium heat 1 minute or until bottoms are browned. Carefully add 1/2 cup water to skillet. Reduce heat; cover and simmer 10 minutes. Uncover and cook 3 to 5 minutes or until water evaporates. (Add more oil, if necessary.) Cook uncovered 1 minute. Transfer dumplings to a baking sheet. Place in a 250 degree F. oven to keep warm. Repeat procedure with remaining dumplings, oil and water. Serve with Chinese mustard and soy sauce. Source: "National Pork Producers Council" http://www.nppc.org
Potato Nachos
1 large Idaho® Potato -- unpeeled and thinly sliced 1/4 teaspoon salt 1/4 cup taco sauce* 2 tablespoons canned chopped green chiles -- drained 2 tablespoons chopped green onions 1/4 cup 40% less-fat shredded Cheddar cheese (3 ounces) Arrange potato slices in a microwave-safe pie plate or shallow baking dish. Sprinkle slices with salt; brush with half of taco sauce. Cover with microwaveable plastic wrap; microwave at HIGH 4 to 5 minutes, or until potatoes are tender, rotating pie plate a half-turn after 2 minutes. Brush potato slices with remaining taco sauce. Sprinkle with green chiles, green onions and cheese. Cover and microwave at HIGH 30 seconds to 1 minute, or until cheese melts. * Salsa can be substituted for taco sauce Source: "The Idaho Potato Commission" http://www.famouspotatoes.org/
Prawn Balls with Wasabi Paste Soy Dip
12 ounces cooked peeled prawns 2 tablespoons flour 2 ounces fresh breadcrumbs 1 egg -- beaten 1/2 small onion -- (very finely chopped) 2 ounces desiccated coconut 1 tablespoon chopped coriander Grated rind and juice of 1/2 lime 1 small green chilli -- seeded and chopped 1/4 teaspoon five spice powder Wasabi Paste Soy Dip -- see recipe Place the prawns, breadcrumbs, onion, garlic, coriander, lime juice and rind, chilli and spice in a blender. Purée to form a smooth paste. Chill for 30 minutes. Divide the prawn mixture into 12 and roll each piece into small balls. Dust lightly with flour. Dip into the egg. Then into the coconut to completely coat the balls. Chill for another 30 minutes. Heat the oil in a heavy based pan, and fry the balls in batches for 3-4 minutes until crisp and golden. Drain on kitchen paper, keep warm while remaining balls are fried. Serve hot with the "NAMIDA" New Zealand Wasabi Paste Soy Dip. Serves 4-6. Source: "New Zealand Wasabi Limited" http://www.wasabi.co.nz/top.html
Pre-Game Pork Rollups
8 (10 inch) flour tortillas 1 8-ounce package cream cheese -- softened 4 tablespoons prepared horseradish 4 tablespoons cherry jam 1 teaspoon black pepper 1/2 cup slivered almonds 1 pound deli roast pork -- very thinly sliced Remove tortillas from refrigerator and allow to warm to room temperature. In a small bowl, beat together cream cheese, horseradish, jam and pepper. Spread about 2 tablespoons cream cheese mixture on each tortilla. Sprinkle one tablespoon almonds evenly over each tortilla. Layer pork evenly on top; roll up. Wrap in plastic wrap, then foil. Refrigerate up to 4 hours. Transport in cooler. Slice to serve as bite size appetizers. Source: "National Pork Producers Council" http://www.nppc.org
Prosciutto "Rosettes" with Fresh Figs
12 large Black Mission figs -- halved lengthwise 12 thinly sliced prosciutto slices (about 6 oz.)
TO PREPARE AND SERVE: Loosely roll a slice of prosciutto around each fig half. Place all on a platter and serve. Serves: 6 to 8 Source: "Cook's Magazine June 1990"
NOTES : If fresh figs are unavailable, fill the prosciutto rosettes with honeydew and cantaloupe cut into medium dice. Roll the prosciutto around the fruit just before serving.
Quarterback Quesadillas
8 (10 inch) flour tortillas 1 pound cooked pork roast -- chopped 1 cup reduced-fat Monterey Jack cheese 1 jalapeño pepper * -- to taste, seeded and minced 1/4 cup minced onion 4 tablespoons minced cilantro 1/4 teaspoon salt 1/2 teaspoon black pepper Tomato salsa -- homemade or purchased or serve with fruit salsa
In large bowl, stir together the pork, cheese, peppers, onion, cilantro, salt and pepper. Arrange one-eighth of the filling on each tortilla, covering half of it. Fold the tortilla over to make a half-moon. Place quesadillas, not touching, on shallow baking pans. Bake in a 500ºF oven until tortillas are crisp and golden; about 5 minutes. Transfer to large cutting board and cut into wedges to serve with salsa. Source: "National Pork Producers Council" http://www.nppc.org
Quesa-Dilly Pita Poppers
2 cups chopped California ripe olives 2 8-ounces packages cream cheese with chives 2 tablespoon sour cream 2 tablespoon fresh dill -- chopped 2 tablespoon fresh parsley -- chopped 6 pita bread loaves Measure chopped ripe olives and reserve. Soften cream cheese at room temperature and combine with sour cream, dill and parsley. Add reserved olives. Mix well. Warm pita bread slightly and slice carefully into two circular halves (resembling tortillas). Spread approximately 1/2 cup of mixture over half of the pita circles. Top with remaining halves. Press firmly. Grill or broil over/under high heat until first sides are golden brown. Flip with spatula and cook second sides. Cut into four wedges. Serve hot or warm. Source: "California Olive Industry" http://www.calolive.org/index.html
Ravvi Dosa
1 cup yogurt (preferably sour) 1/2 cup rice flour 1/4 cup moida 1 cup semolina (Bombay ravva) 1 (1-inch piece) ginger -- chopped 1 fist full coriander -- chopped and blanched 15 cashew nuts -- crushed 2 finely chopped green chiles (about 1.5 tsp) 2 tablespoons chopped fresh coconut -- (very small pieces) 1 teaspoon cumin seeds Oil -- to deep fry Salt -- to taste Mix everything except oil. Add enough amount of water and mix well such that when you pour batter on the frying pan, all you have to do is tilt the frying pan for the batter to spread out thinly and evenly. You shouldn't use an implement to spread the batter. It should spread on its own. Source: "Amma's Indian Recipes" http://members.tripod.com/~Amma/"
Red Pepper Salsa
2 red bell pepper -- diced 1 avocado -- diced 1 bunch cilantro -- minced Stir together red bell peppers, avocado, and minced cilantro. Source: "National Pork Producers Council" http://www.nppc.org
Roasted Garlic and Bean Dip
1 head garlic 2 tablespoons olive oil AND 1/2 teaspoon olive oil 1 medium cooking onion -- diced 1 tablespoon finely chopped fresh sage 2 cups cooked white pea beans 1/2 teaspoon balsamic vinegar 1 teaspoon salt 1/2 teaspoon freshly cracked pepper To roast garlic, remove papery outer layer of skin and trim a small portion off the top of the head to expose cloves. Place on a square of aluminum foil. Drizzle with 1/2 teaspoon of olive oil. Seal package and place in a 400ºF oven for 40 minutes. Remove from oven and let cool. While garlic is roasting, heat the remaining olive oil in a nonstick skillet over medium heat. Cook the onion and sage together until the onions are soft. Set aside. In a food processor combine the onion mixture, beans, vinegar, salt and pepper. Squeeze roasted garlic from each clove and add to the mixture. Process until smooth. (If necessary, add water to create a smooth mixture.) Serve warm or at room temperature with grilled bread and vegetables. Source: "Ontario White Bean Producers" http://users.imag.net/~lon.whitepeabeans/" Yield: "2 1/4 cups"
NOTES : Ontario White Bean Producers 4206 Raney Crescent London, Ontario N6L 1C3 Canada Tel: (519) 652-3566 Fax: (519) 652-9607 E-mail: whitepeabeans@wwdc.com
Roasted Red Pepper Stuffed Mushrooms
1 8-ounce package cream cheese -- softened 1/4 cup Roasted Red Pepper -- patted dry 2 tablespoons grated Parmesan cheese 1 teaspoon minced garlic 1 Pinch ground red pepper 1 pound medium-size fresh white mushrooms Remove stems from mushrooms; reserve caps; set stems aside for another use. In a bowl of a food processor fitted with a metal wing blade, place cream cheese, roasted red peppers, Parmesan cheese, garlic and ground red pepper. Process until smooth, about 1 minute. In a pastry bag fitted with a large star tip, place cream cheese mixture. Pipe into mushroom caps; garnish with toasted pine nuts, sliced green olives and parsley leaves, if desired. Source: "The Mushroom Council"
Salmon-Spinach Party Dip
1 7 1/2-ounce can Alaska salmon 10 ounces frozen chopped spinach -- thawed and thoroughly drained 1 cup plain nonfat yogurt 1/2 cup light mayonnaise 1/2 cup parsley -- chopped 1/2 cup green onions -- chopped 1/2 teaspoon dried basil 1/2 teaspoon dill weed 1/4 teaspoon grated lemon peel Assorted raw vegetables and crackers Drain and flake salmon. Combine flaked salmon with remaining ingredients, except vegetables and crackers. Chill several hours to blend flavors. Serve dip with vegetables and crackers. Source: "Alaska Seafood Marketing Institute" http://www.state.ak.us/local/akpages/COMMERCE/asmihp.htm
Samosas
STUFFING 3 medium potatoes 1 cup green peas 1 cup shredded cabbage 2 medium onions 2 long green chiles 1 teaspoon ginger paste 2 tablespoons chopped mint leaves 1/2 cup chopped coriander leaves 3 tablespoons oil Salt -- to taste
DOUGH 1 1/2 cups refined wheat flour (maida) 3 tablespoons oil Salt (1/2 teaspoon) -- to taste Oil -- to deep fry Boil potatoes, peel and slightly mash. Boil peas and cabbage. Keep aside. In a nonstick pan, heat oil, add chopped onions and cook until light brown. Add ginger paste, coriander, mint, green chili and fry for one minute. Now add salt and the boiled peas, cabbage and mashed potatoes. Stir well. Let cook for a minute, remove from heat and keep aside. Making the samosas: Mix flour and salt. Now warm oil and add to the flour and salt mixture. Mix well. Gradually add about 3/4 cup water to the mixture and make into a dough. The consistency of the dough is slightly harder than bread dough. Divide the dough into 13 balls and flatten the balls with a rolling pin into circles. Cut these circles into two equal parts (half circles). Wet the edges of each half circle, place sufficient amount of stuffing in the middle of the half circle and fold the corners in so that the end result looks like a stuffed triangle. Pinch the edges lightly; they should seal easily because they are wet. Now in a wide skillet, heat oil over medium and when oil is hot, fry the stuffed samosas until they become pale brown in color. Remove from skillet and keep aside. After frying all the samosas to a pale brown color, refry them once again to a deep brown color over medium heat. Is a great appetizer. Cooking Time: 20 minutes for stuffing; 20 minutes frying samosas. Can be served with ketchup or hot sauce. Source: "Amma's Indian Recipes" http://members.tripod.com/~Amma/"
Saucy Pizza Pockets
1/3 pound ground pork 1/4 teaspoon garlic salt 3/4 cup pizza sauce 2 7 1/2-ounce packages refrigerated tube biscuits 2/3 cup shredded Mozzarella cheese 10 slices pepperoni or Canadian-style bacon (optional)
Place ground pork and garlic salt in large skillet over medium heat; cook for 5 minutes, stirring occasionally, until pork is no longer pink. Stir in pizza sauce and cook & stir for a couple minutes more. Spray two large baking sheets with nonstick vegetable spray. Arrange biscuits on baking sheets, leaving space between each. Flatten biscuits with hands. Spoon 1 tablespoon of meat sauce onto center of half of the biscuits. Sprinkle with 1 tablespoon cheese. Option: add a slice of pepperoni or Canadian-style bacon to inside of the pocket. Carefully top with remaining biscuits. Seal together outside edges of the top and bottom biscuits by pressing down with the tines of a fork. Bake in a 425ºF oven for 10-13 minutes, or until golden brown. Source: "National Pork Producers Council" http://www.nppc.org
Sausage Stuffed Mushrooms
32 large mushrooms 2 cloves garlic -- minced 1 tablespoon butter 8 ounces bulk pork sausage 1/2 cup seasoned dry bread crumbs 1/2 cup grated Parmesan cheese 1/4 cup snipped fresh parsley Salt and pepper -- to taste Remove stems from mushrooms. Chop stems and sauté in butter in large heavy skillet with garlic until mushrooms are wilted, about 3 minutes. Add sausage and cook, stirring, until brown. Stir in remaining ingredients, stir to mix well; taste to adjust seasoning. Stuff each mushroom cap with about 1 tablespoon of sausage mixture. Bake in hot oven, 400 - 450ºF, about 5 minutes. Source: "National Pork Producers Council" http://www.nppc.org
Scallops in Leek-Thyme Sauce
6 ounces crumbled bacon -- fried 1 tablespoon bacon drippings 1 medium julienned leek 1/3 cup dry white wine 1 teaspoon minced fresh thyme leaves 1 1/2 cups light cream Salt Ground white pepper 24 sea scallops- 1 1/2 pounds TO COOK: Heat reserved bacon drippings in a medium saucepan. Add leeks; sauté until tender, about 2 minutes. Add wine; simmer until evaporated, about 3 minutes. Add thyme and cream; bring to simmer and cook until slightly thickened, about 3 minutes. Season with 1/2 teaspoon salt and 1/4 teaspoon white pepper; keep this sauce warm. Heat a nonstick skillet over high heat until very hot. Working in batches, sear scallops, about 2 minutes per side. TO SERVE: Spoon a portion of sauce onto each plate; top each with 4 scallops. Sprinkle with bacon and serve. Serves: 4 to 6 Source: "Cook's Magazine April 1990"
Scallops Newport Recipe By :Travis Henderson II of Newport's Seafood, Dallas, TX 4 ounces sea scallops 4 ounces mushrooms 2 ounces fresh spinach 2 ounces smoked salmon 2 fluid ounces Beurre Blanc (White Butter Sauce) -- see recipe Sauté scallops. When ready, add mushrooms, spinach, and smoked salmon and toss. Add Beurre Blanc and toss well. Serve. NOTES : See the recipe for "Beurre Blanc (White Butter Sauce)" in this cookbook.
Sensational Stuffed Mushrooms
30 large mushrooms (about 1 pound) 1/2 pound bulk pork sausage 1 cup chopped dried tart cherries 2 green onions -- sliced 1 8-ounce package cream cheese -- softened Pull stems from mushrooms and discard (or save for another use). Rinse mushroom caps; drain well. Set aside. In a large skillet, cook sausage, stirring to break up meat, 5 minutes, or until sausage is done. Remove from heat. Add dried cherries, onions and cream cheese; mix well. Fill each mushroom cap with a heaping teaspoonful of sausage mixture. Place filled mushrooms on a lightly greased baking sheet. Bake in a preheated 425º oven 6 to 8 minutes. Serve immediately. Serving size: 2 mushrooms Source: "Cherry Marketing Institute" http://www.cherrymkt.org/index.html NOTES : Fresh mushrooms should be wiped with a damp paper towel or rinsed briefly in cold water and dried thoroughly. Mushrooms should never be soaked because they absorb water and become mushy.
Sesame Pork Appetizers
1 1/2 pounds pork tenderloin 1/2 cup dry sherry 1 tablespoon soy sauce 1/2 cup honey 1/2 cup sesame seeds 1/3 cup soy sauce 1 tablespoon sesame oil 1 tablespoon dry sherry 1 clove garlic -- crushed 1/2 teaspoon grated ginger 1 green onion -- finely chopped Spinach leaves In a dish large enough to hold the tenderloin, combine the sherry and soy sauce. Add the pork. Let marinate, 1-2 hours, turning several times. Remove the tenderloin. Spread the honey on a plate. Roll the pork in honey, then in sesame seeds. Place the tenderloin in a roast pan, roast at 350ºF for 20 minutes, or until meat thermometer registers 155ºF. Let stand 5 minutes, then slice thinly on the diagonal. Combine all remaining ingredients for dipping sauce. Place in a bowl in the center of a serving platter. Surround the bowl with the spinach leaves. Arrange pork slices on top. Source: "National Pork Producers Council" http://www.nppc.org
Shrimp Cocktail
8 ounces Alaska pink shrimp (about 1-2/3 cups) 1/4 cup oil 1/4 cup lemon juice 1/4 cup thinly sliced onion rings 1/2 teaspoon basil -- crushed 1/2 teaspoon oregano -- crushed 1/2 cup finely chopped celery Shredded lettuce Combine shrimp, oil, lemon juice, onion, basil and oregano. Cover and marinate, refrigerated, several hours or overnight. Drain; reserve marinade. Toss celery with shrimp mixture. Place lettuce in 4 cocktail cups. Top with shrimp mixture. Serve marinade as dressing. Source: "Alaska Seafood Marketing Institute" http://www.state.ak.us/local/akpages/COMMERCE/asmihp.htm
Slingshot Pizza Sticks
2 1/4 pounds liquid or frozen whole egg OR 20 large California Fresh Eggs 1 1/2 cups milk 3 tablespoons Italian seasoning 40 slices white bread -- enriched 2 1/2 pounds Mozzarella cheese -- shredded 1 cup Parmesan cheese -- grated 2 1/2 cups pizza/pasta sauce Blend eggs, milk, and Italian seasoning. Dip bread in batter and place on grill. Brown slightly on both sides. Sprinkle Mozzarella cheese over the surfaces. Close sandwiches and continue to grill until cheese is melted. Sprinkle with Parmesan cheese. Source: "California Egg Commission" http://www.eggcom.com
Soft Pretzels
4 cups all-purpose flour (4 to 4 1/2 cups) 2 tablespoons sugar 1 package Fleischmann's® Rapid Rise Yeast 1 1/2 teaspoons salt 1 cup milk 1/2 cup water 2 tablespoons vegetable oil 2 eggs -- lightly beaten Poppy seeds or sesame seeds Coarse salt OR Grated Parmesan cheese In large bowl, combine 2 cups flour, sugar, undissolved yeast, and salt. Heat milk, water and oil until very warm (120º to 130ºF); stir into dry ingredients. Stir in enough remaining flour to make soft dough. Knead on lightly floured surface until smooth and elastic, about 4 to 6 minutes. Cover; let rest on floured surface 10 minutes. Divide dough into 14 equal pieces. Roll each piece to 20-inch rope. To shape into pretzels: curve ends of each rope to make a circle; cross ends at top; twist ends once and lay down over bottom of circle. Place on two greased baking sheets. Cover, let rest 5 to 10 minutes, until risen slightly. Brush with beaten eggs. Bake at 350ºF for 15 minutes. Remove from oven; brush again with eggs and sprinkle with seed. Return to oven and bake for additional 15 minutes or until done; switching positions of sheets for even browning. Remove from baking sheets; cool on wire racks. Source: "Fleischmann's Yeast" http://www.breadworld.com/index.html
Southwest Alaska Snow Crab Platter
1 1/2 pounds Alaska snow crab claws (about 18) Tortilla chips Raw vegetables
SALSA 2 tomatoes -- chopped 2 tablespoons green onions -- thinly sliced 1 tablespoon cilantro -- chopped 1/4 teaspoon salt 1/4 teaspoon Tabasco -- or to taste
CILANTRO DIPPING SAUCE 1/2 cup orange juice 1/4 cup lime juice 1 tablespoon white wine vinegar 1 clove garlic -- pressed 1 1/2 teaspoons cilantro -- chopped 1/2 teaspoon red pepper flakes Steam or microwave cocktail claws 4 minutes, until heated through. Chill, if desired. Or arrange hot Alaska Snow Crab claws on a platter with chips, vegetables and bowls of Salsa and Cilantro-Citrus Dipping Sauce. ____________________ Salsa: Mix together chopped tomatoes, green onions, cilantro, salt and Tabasco. Cilantro-Citrus Dipping Sauce: Whisk together orange juice, lime juice, vinegar, garlic, cilantro and red pepper flakes. Source: "Alaska Seafood Marketing Institute" http://www.state.ak.us/local/akpages/COMMERCE/asmihp.htm
Spiced Dip
1 small garlic clove -- crushed 1/2 teaspoon cumin seed -- toasted 1/2 teaspoon paprika 1 pinch cayenne pepper 2 fluid ounces olive oil 1 tablespoon balsamic vinegar 2 tablespoons boiling water Place crushed garlic and spices in a grinder. Blend to form a smooth paste. Put in a bowl, and very gradually whisk in the oil. Then whisk in the vinegar. Finally whisk in the water to form a thin pouring sauce. Cover and set aside. Source: "New Zealand Wasabi Limited" http://www.wasabi.co.nz/top.html
Spiced Pecans
1 tablespoon butter -- melted 1 cup pecan halves 1/2 teaspoon salt 1/2 teaspoon pepper 1/2 teaspoon crushed thyme 1/2 teaspoon dried rosemary 1/2 teaspoon cayenne 1/2 teaspoon cumin In large heavy skillet, melt butter. Add pecan halves to hot skillet with salt, pepper, crushed thyme and rosemary, cayenne and cumin. Stir constantly until pecans are roasted dark brown. Remove from heat. Chop medium-fine. Source: "National Pork Producers Council" http://www.nppc.org
Spicy Bean Paté
1 15-ounce can chick peas -- drained 1/4 cup water 1 tablespoon fresh lemon juice 1 cup sour cream 1 garlic clove -- minced 1 teaspoon chicken bouillon granules 1 teaspoon chili powder 1/2 teaspoon hot pepper sauce 1/2 teaspoon cumin 1/8 teaspoon cayenne Fresh parsley, small red pepper -- for garnish
Blend together all ingredients in a blender or food processor. Pour mixture into a small bowl, cover and refrigerate for 2-4 hours. Garnish with parsley and red pepper; serve with crackers and vegetable relish tray. Source: "National Pork Producers Council" http://www.nppc.org
Spicy Deviled Eggs
12 hard-cooked eggs 2/3 cup mayonnaise OR 2/3 cup salad dressing 1/3 cup finely shredded smoked Cheddar cheese 1 teaspoon lemon juice 1/4 teaspoon seasoned salt 1/4 teaspoon ground cumin 1/8 teaspoon ground red pepper (cayenne) Pimiento strips Shell eggs; cut in half. Remove yolks; set whites aside. Mash yolks well in medium bowl; beat in all remaining ingredients except pimiento strips until fluffy. Using a pastry bag, pipe yolk mixture back into whites. Cover and chill. Before serving, garnish eggs with two strips of pimiento criss-crossed atop. Source: "National Pork Producers Council" http://www.nppc.org
Spicy Dipping Sauce
4 tablespoons soy sauce 4 tablespoons rice vinegar 2 tablespoons water 1 tablespoon molasses 1 teaspoon crushed red pepper 1 clove garlic -- minced Blend together well soy sauce, rice vinegar, water, molasses, crushed red pepper and minced garlic clove. Allow to stand one hour for flavors to blend. Source: "National Pork Producers Council" http://www.nppc.org
Spicy Latin Rollups
Cold pork roast -- thinly sliced 8 ounces fat-free cream cheese 2 green onions -- chopped 2 teaspoons chili powder 1 (8 inch) flour tortilla Spicy sprouts Salsa Thinly slice cold pork roast. Mix together fat-free cream cheese with green onions and chili powder. Spread 1 tablespoon cream cheese mixture on an 8-inch flour tortilla, top with spicy sprouts and sliced pork. Roll up tightly and eat out of hand, dipping in your favorite salsa. Source: "National Pork Producers Council" http://www.nppc.org
Spicy Pork Quesadillas
1/2 pound lean ground pork 1/4 cup diced onion 1 garlic clove -- minced 1/4 teaspoon ground cumin 1/4 teaspoon dried oregano -- crushed 1/2 jalapeño pepper -- minced 4 tablespoons chopped fresh cilantro leaves 4 (10 inch) flour tortillas 4 tablespoons grated Monterey Jack cheese OR 4 tablespoons grated Cheddar cheese In a large (12-inch) nonstick skillet over medium-high heat, cook pork with onion and garlic until browned; drain off any drippings and remove to large bowl. Stir cumin, oregano, jalapeño and cilantro into pork mixture. Wipe out skillet with paper towel and heat over medium-high heat. Place one tortilla in skillet; top with half of the pork mixture, spreading evenly, and sprinkle with 2 tablespoons cheese. Top with another tortilla and cook on one side until nicely browned (about 2-3 minutes), pressing down occasionally on top tortilla. Turn and brown on other side, remove to cutting board and cut into 8 wedges. Repeat process to make 8 more quesadilla wedges. Serve with salsa, if desired. Source: "National Pork Producers Council" http://www.nppc.org
Spicy Sausage in Pastry
SAUSAGE FILLING 1 small onion 1 clove garlic 1/2 cup minced fresh parsley leaves 1/2 pound mushrooms 1 teaspoon dried mint 1 tablespoon butter 1/2 pound andouille sausages or chorizo sausages 1 teaspoon ground cumin 1/4 teaspoon ground allspice 2 ounces cream cheese -- softened Salt
1/4 pound butter 4 sheets Filo dough (Phyllo) -- 16 by 12 inches 3 tablespoons finely chopped fresh bread crumbs PREPARATION: For the filling, mince the onion, garlic, and parsley. Chop the mushrooms. Melt 1 tablespoon butter in a large frying pan over medium heat and sauté the onion and garlic until onion is soft, about 4 minutes. Add the mushrooms and cook, stirring, until all liquid has evaporated, about 5 minutes. Remove sausage meat from its casing and chop. Add sausage to the pan and heat through. Add the cumin, allspice, and mint and cook, stirring, for 2 minutes. Transfer the mixture to a bowl. Stir in the parsley and cream cheese and season to taste with salt. Filling can be made a day ahead. Melt 1/4 lb. of butter. Lay one sheet of phyllo on a work surface, brush it lightly with butter, and sprinkle with 1/2 tablespoon of the bread crumbs. Fold the phyllo in half like a book with the bread crumbs inside. Brush top with butter. Cut folded sheets into thirds crosswise and then in half lengthwise. Cut off the folded edge to make six squares. Center a rounded teaspoon of the filling on top of each square. Gather up corners of the phyllo and gently twist to seal. Repeat with remaining phyllo, butter, and filling. Phyllo twists can be made 1 day ahead. COOKING AND SERVING: Heat oven to 400ºF. Cook phyllo twists in preheated oven until phyllo is golden brown, about 10 minutes. Serve warm. Serves: 12 to 16 Source: "Cook's Magazine November 1987"
Spinach Dip
1 10-ounce package frozen chopped spinach -- thawed 1 8-ounce can water chestnuts -- chopped 1 cup mayonnaise 1 cup dairy sour cream 1/2 cup chopped fresh parsley 1/2 cup chopped green onions 1 clove garlic -- minced Salt and pepper Drain spinach and squeeze dry. In a bowl, combine dip ingredients; season with salt and pepper; Chill 8 hours or overnight. Adjust seasoning before serving. Source: "Fleischmann's Yeast" http://www.breadworld.com/index.html NOTES : • One can (6 ounces) minced clams, drained or 1/2 cup crumbled, cooked bacon can be substituted for water chestnuts. • Reduced-fat or nonfat mayonnaise and sour cream can be used.
Sun-Dried Tomato-Mozzarella Appetizers Recipe By :Jo Anne Merrill 1 pint cherry tomatoes 1/4 pound Mozzarella cheese, part skim milk -- diced 1/4 cup olive oil 1 garlic clove -- minced 2 tablespoons minced fresh basil leaf 1/4 cup sun-dried tomatoes, oil-packed Black pepper Cut Mozzarella into 1/4-inch cubes. Chop fresh basil leaves finely. Mince garlic clove; use more garlic if preferred. Combine the cheese, basil, garlic, sun-dried tomatoes and black pepper in small bowl. Add the olive oil and blend well. Cover and refrigerate 1 hour to blend flavors. Just before serving, prepare cherry tomatoes by removing the stem end, cutting a thin slice from bottom of tomato to keep it setting straight and removing center from tomatoes with melon baller or small spoon. Sprinkle inside of tomatoes very lightly with salt and invert on paper towels to drain briefly. Stuff the tomatoes with the cheese mixture, garnish with small basil leaves and serve immediately. NOTES : For best flavor fresh tomatoes should not be refrigerated; plan on serving these soon after filling. * If using oil-packed tomatoes, drain well and pat dry. Mince. If using dehydrated, soak in water for a few minutes according to directions on package. Dry, then mince.
Teriyaki Rumaki
3/4 cup Lawry's Teriyaki Marinade with Pineapple Juice 1 pound pitted dates -- slit lengthwise 1 8-ounce can sliced water chestnuts -- drained 1 pound bacon -- cut in half lengthwise, then cut into thirds
In small bowl, pour Teriyaki Marinade; set aside. Place one water chestnut in each date. Wrap one piece bacon around date, securing with a wooden pick. Dip into Marinade and place on broiler pan. Continue until all rumaki are assembled. Broil, turning once until bacon is crisp, about 4 minutes on each side. Makes about 50 Source: "Lawry's" http://www.lawrys.com/
NOTES : Hint: Blanch bacon before wrapping on dates to reduce some of the fat and produce really crispy bacon. Also, these appetizers may be frozen.
Texas Caviar
1 pound dried black-eyed peas 2 quarts water 1 large onion -- finely chopped 2 cloves garlic -- minced 2 teaspoons chili powder 2 teaspoons salt 2 teaspoons ground cumin 1/2 cup vegetable oil 1/4 cup red wine vinegar 4 tablespoons chopped fresh cilantro 1 teaspoon ground black pepper 1/4 teaspoon cayenne Sliced jalapeño pepper -- to taste Place peas in a large Dutch oven, add the other six ingredients and bring to a boil. Cover, reduce heat, and simmer 40-45 minutes or until peas are tender. Drain and let cool. Add remaining ingredients to peas; toss well. Serve at room temperature with crackers or tortilla chips. Source: "National Pork Producers Council" http://www.nppc.org
Three-Pepper Calzones
FILLING 1 1/2 cups sliced bell peppers (combine red, green and yellow) 1 medium onion -- sliced 2 ounces pepperoni slices -- cut thin 2 cloves garlic -- minced 1 1/2 cups grated Mozzarella cheese (6 ounces) 1 cup grated Provolone or Fontina cheese (4 ounces)
DOUGH 2 1/4 cups all-purpose flour (2 1/4 to 2 3/4 cups) 1/4 cup cornmeal 1 package Fleischmann's® Rapid Rise Yeast 3/4 teaspoon salt 1 cup very warm water (120º to 130ºF) 1 tablespoon olive or vegetable oil Crushed red pepper (optional) Make filling: In large skillet, combine peppers, onion, pepperoni and garlic. Cook over medium heat until tender, stirring frequently. Set aside to cool. Make dough: In large bowl, combine 1 cup flour, cornmeal, undissolved yeast and salt. Stir water and oil into dry ingredients. Stir in enough remaining flour to make soft dough. On lightly floured surface, knead until smooth and elastic, about 4 to 6 minutes. Cover; let rest on floured surface 10 minutes. Divide dough into 4 equal pieces. Roll each to 8-inch circle. Stir cheeses into filling. Place about 1 cup filling on one half of each circle; moisten edges. Fold dough over filling and press with tines of fork to seal. Place on large greased baking sheet. With sharp knife, make 3 (1-inch) slits across top of each calzone. If desired, brush tops with water and sprinkle with crushed red pepper. Bake at 400ºF for 25 minutes or until done. Serve warm. ____________________ All-Vegetable Calzones: Prepare filling as directed except replace pepperoni with 1 tablespoon olive oil and add 1 1/2 teaspoon sweet basil. Season with salt and pepper to taste. Proceed with recipe as directed. Source: "Fleischmann's Yeast" http://www.breadworld.com/index.html
Toasted Pita Bread Triangles
Pita breads Olive oil Brush both sides of pita breads lightly with olive oil; place over direct heat on grill, toast quickly on one side and turn to toast other side; cut into wedges. Source: "National Pork Producers Council" http://www.nppc.org - - - - - - - - - - - - - - - - - - -
Tomatillo and Chayote Salsa
2 pounds roasted tomatillos 4 chayote fruit -- grilled and chopped 1/2 cup roasted red peppers -- diced 1/4 cup cilantro leaves -- chopped 2 jalapeño chile peppers -- seeded and diced 1/4 cup lime juice 1/4 cup dark rum 1/4 cup hot chili oil 2 tablespoons ground coriander Salt -- to taste In large bowl stir together roasted tomatillos, grilled and chopped chayote, diced roasted red pepper, chopped cilantro leaves, diced jalapeño chiles, lime juice, dark rum, hot chile oil, and ground coriander. Season to taste with salt and let stand several hours at room temperature. Warm salsa in saucepan over low heat just before serving. Source: "National Pork Producers Council" http://www.nppc.org
Turkey Nachos
3 tablespoons lime juice 2 tablespoons olive oil 1 teaspoon ground cumin 1 teaspoon garlic powder 2 cups coarsely chopped cooked turkey 1 10 ounce bag large-size white, yellow, or blue tortilla chips 1 16 ounce can refried beans 2 cups shredded Monterey Jack or Cheddar cheese (8 ounces) 1 16 ounce jar prepared salsa Salt and freshly ground pepper to taste Sour cream and fresh cilantro sprigs to garnish (optional)
Heat oven to 425ºF. Whisk together lime juice, olive oil, cumin and garlic powder; toss with turkey in a small bowl and season with salt and pepper. Make a layer of tortilla chips to cover the bottom of a large 12 to 14-inch round or oval baking dish. Evenly spoon refried beans over chips (use the entire can of beans). Top with turkey and sprinkle with 1 cup shredded cheese. Make another layer of tortilla chips. Spoon half the salsa evenly over chips. Top with remaining cup of cheese. Bake nachos until heated through and cheese melts and begins to bubble, 15 to 20 minutes. Serve hot with remaining salsa, sour cream and cilantro, if desired. Makes 8 to 10 servings Source: "The Butterball Turkey Company" http://www.butterball.com/ Copyright: "© 1998 Butterball Turkey Company"
Turkey Nuggets
1 pound boneless skinless turkey breast 1 egg 1/4 cup milk 1/4 cup Parmesan cheese 1/2 cup fine bread crumbs 1/2 teaspoon thyme 1/2 teaspoon basil 1/4 teaspoon paprika 1/4 teaspoon pepper 1/4 teaspoon dry mustard In a large bowl, beat egg and milk lightly. Cut turkey into 1-inch cubes. Place turkey cubes in egg mixture and mix well to coat all pieces. In another bowl, mix together cheese, bread crumbs and spices. Working with a few pieces of turkey at a time, roll in crumb mixture to coat evenly. Place nuggets on a greased cookie sheet and bake at 450 degrees F. for 10-12 minutes or until turkey is no longer pink inside. Source: "BC Turkey Marketing Board" http://www.uniserve.com/bcturkey/core.html
Turkey Tartlets with Cranberry Salsa
1 pound ground turkey 1/4 cup onion -- chopped 1 teaspoon dried thyme 1/2 teaspoon ground pepper 1/4 teaspoon salt 1 egg 1/3 cup light sour cream 24 frozen mini tart shells
CRANBERRY SALSA 1 cup fresh cranberries OR 1 cup frozen cranberries 1/3 cup sugar 2 green onions 1/4 cup fresh coriander leaves 1 lime -- grated and juiced 2 teaspoons chopped ginger root 1 jalapeño pepper -- sliced Place frozen tart shells on a cookie sheet. Bake at 375º F for 10 minutes or until slightly golden around edges. Combine turkey, onion, thyme, salt and pepper in a non-stick skillet heated to medium-high. Sauté until meat is no longer pink, about 10 minutes. Remove from heat, mix egg and sour cream together, stir into meat mixture. Fill tart shells; bake at 400 Degree. F for 12-15 minutes. Serve warm topped with salsa. Cranberry Salsa Directions: Combine cranberries, sugar, onion, coriander, lime juice, rind, ginger root and jalapeño pepper in food processor bowl. Pulse on/off until mixture is chopped (not puréed). Cover and chill at least 2 hours or up to 1 week. Source: "BC Turkey Marketing Board" http://www.uniserve.com/bcturkey/core.html
Two-Cheese and Spinach Twist
3 1/2 cups bread flour (3 1/2 to 4 cups) 4 teaspoons sugar 1 package Fleischmann's® Rapid Rise Yeast 1 1/2 teaspoons salt 2/3 cup milk 1/2 cup water 2 eggs -- divided 1 cup finely shredded sharp Cheddar cheese (4 ounces) 2/3 cup finely chopped fresh spinach leaves (patted dry and packed lightly) 1/3 cup freshly grated Parmesan cheese In large bowl, combine 1 1/2 cups flour, sugar, undissolved yeast and salt. Heat milk and water until very warm (120º to 130ºF); gradually stir into dry ingredients. Stir in 1 egg and enough remaining flour to make soft dough. Knead on lightly floured surface until smooth and elastic, about 4 to 6 minutes. Cover; let rest 10 minutes. Divide dough in half. Knead Cheddar cheese into one half of dough; set aside. Knead spinach and Parmesan cheese into remaining half of dough. (Spinach dough may be slightly sticky and need additional flour.) Roll each to 15-inch rope. Arrange ropes side by side; twist together. Pinch ends to join. Place on greased large baking sheet. Cover; let rise in warm, draft-free place until doubled in size, about 30 to 45 minutes. Lightly beat remaining egg; brush on top of dough. Bake at 375ºF for 20 to 25 minutes or until done. Remove from pan; cool on wire rack. Leftover bread should be stored, wrapped airtight, in refrigerator or freezer. Source: "Fleischmann's Yeast" http://www.breadworld.com/index.html
Veggie Dip
1 cup chopped dried tart cherries 1/2 cup crumbled bleu cheese (about 2 ounces) 1/2 cup chopped walnuts 1 cup sour cream 1/4 cup mayonnaise In a medium bowl, combine cherries, blue cheese and walnuts. Stir in sour cream and mayonnaise; mix well. Chill about 1 hour to blend flavors. Serve with vegetable dippers, such as celery, carrots, cauliflower, cucumber, broccoli, green or red bell peppers. Serving size: 2 tablespoons Source: "Cherry Marketing Institute" http://www.cherrymkt.org/index.html
Vietnamese Spring Rolls
2 rice paper wrappers - 6" 2 California Fresh Eggs OR 3 1/2 ounces liquid or frozen whole egg product 1 teaspoon soy sauce 1/4 teaspoon jalapeño pepper -- minced 1 tablespoon green onions -- chopped 1 teaspoon cilantro -- minced 1 pinch bean sprouts 2 red pepper strips -- pre-blanched 4 pea pods -- pre-blanched 2 sprigs mint leaves 2 lettuce leaves
DIPPING SAUCE 1/4 cup soy sauce 2 tablespoons lime juice 1 garlic clove -- crushed 2 teaspoons crushed red peppers 1 green onion -- chopped Immerse rice paper sheets in warm water for 30 seconds to soften. Drain. To order, scramble eggs with soy sauce, jalapeños and green onions. Divide egg mixture between the two wrappers. Add cilantro and sprouts. Roll tortilla style and tuck in pepper strips and pea pods for garnish. Present each spring roll with a spring of mint on a lettuce leaf. Serve with dipping sauce. Source: "California Egg Commission" http://www.eggcom.com
Warm Cheddar and Bean Dip
2 cups cooked white pea beans 1/2 cup beer (1/2 to 3/4 cup) 1 teaspoon minced garlic 1 teaspoon ground cumin 1/2 teaspoon salt 1 1/4 cups grated Cheddar 2 tablespoons pickled jalapeño peppers 2 sliced green onions -- for garnish Combine the beans, beer, garlic, cumin and salt in a food processor. Process until smooth. Add 1 cup of the grated cheese along with the jalapeño peppers and process just until combined. Place the mixture in an attractive, heatproof dish. Sprinkle remaining 1/4 cup cheese over the top. Bake in a preheated 375ºF oven for 15 minutes. Sprinkle with green onions and serve with pita wedges or baked tortilla chips. Source: "Ontario White Bean Producers" http://users.imag.net/~lon.whitepeabeans/" NOTES : Ontario White Bean Producers 4206 Raney Crescent London, Ontario N6L 1C3 Canada Tel: (519) 652-3566 Fax: (519) 652-9607 E-mail: whitepeabeans@wwdc.com
Wasabi Paste Dipping Sauce
1 tablespoon chopped root ginger 2 tablespoons "NAMIDA" New Zealand Wasabi Paste either hot or mild to taste 1 clove garlic 2 teaspoons sugar 2 tablespoons light soy sauce 1 tablespoon water 1 tablespoon lemon juice OR 1 tablespoon lime juice Place all ingredients in food processor, mix well and strain. Place in small bowl and use as a dip with seafood, tempura and/or vegetable pieces. Source: "New Zealand Wasabi Limited" http://www.wasabi.co.nz/top.html
Wasabi Paste Soy Dip
1 tablespoon either Mild or Hot "NAMIDA" Wasabi Paste 1 small red chilli -- seeded and sliced 1 tablespoon lime juice 2 tablespoons dark soy sauce 2 tablespoons water 1 tablespoon soft brown sugar Place all the ingredients in a small pan, heat gently to dissolve the sugar. Set aside to cool. Source: "New Zealand Wasabi Limited" http://www.wasabi.co.nz/top.html
When Pigs Fly Appetizers
4 boneless pork chops -- cut into 3/4" cubes 2 teaspoons vegetable oil 1 14-ounce bottle hot-style catsup 3 tablespoons honey 2 tablespoons lemon juice 2 teaspoons hot pepper sauce (2 to 3 teaspoons) 1 teaspoon dried thyme -- crushed 1/2 teaspoon dried rosemary -- crushed 1/2 teaspoon lemon pepper In a large skillet heat oil over medium-high heat. Cook and stir pork cubes for 4-5 minutes or until pork is just done. Remove excess fat from skillet; reduce heat to low. Add remaining ingredients to skillet, stirring to coat pork cubes. Cover and cook about 1 minute or until heated through. Transfer to warm serving dish; serve with toothpicks. Source: "National Pork Producers Council" http://www.nppc.org
Wild Rice and Pecan Loaf
3 1/2 cups all-purpose flour (3 1/2 to 4 cups) 1/2 cup plus 2 tablespoons cornmeal 1 package Fleischmann's® Rapid Rise Yeast 1 teaspoon salt 1 cup water 2 tablespoons honey 2 tablespoons molasses 2 tablespoons vegetable oil 1 1/2 cups cooked wild rice or brown rice -- cooled (*see notes) 1/2 cup chopped pecans, walnuts or hazelnuts In large bowl, combine 1 1/2 cups flour, 1/2 cup cornmeal, undissolved yeast and salt. Heat water, honey, molasses and oil until very warm (120º to 130ºF); stir into dry ingredients. Stir in wild rice, pecans and enough remaining flour to make soft dough. Knead on lightly floured surface until smooth and elastic, about 8 to 10 minutes. Cover; let rest on floured surface 10 minutes. Roll dough to 9-inch circle. Fold in half, slightly off center, so top layer is set back 1 inch from bottom edge. With sharp knife, make four equally spaced cuts from curved edge toward folded edge, about 2/3 of the way across loaf (cutting through both layers). Place on greased baking sheet sprinkled with 1 tablespoon cornmeal. Cover; let rise in warm, draft-free place until doubled in size, about 30 to 60 minutes. Sprinkle top of loaf with remaining cornmeal. Bake at 375ºF for 40 minutes or until done. Remove from sheet; cool on wire rack. Source: "Fleischmann's Yeast" http://www.breadworld.com/index.html NOTES : * 1 1/2 cups cooked rice = about 1/3 cup uncooked wild rice or 1/2 cup uncooked brown rice.
World's Best Chicken Liver Pâté
1/4 cup butter 1/2 pound mushrooms 1 pound chicken livers 1 teaspoon garlic powder 1 teaspoon paprika 1/3 cup chopped green onions 1/3 cup white wine 1/8 teaspoon dried dill 3 drops Tabasco sauce 1/2 cup butter Simmer for 5 minutes in first measure of butter: mushrooms, chicken livers, garlic powder, and paprika. Add green onions, white wine, dill weed and Tabasco. Cover and cook slowly 5 - 10 minutes more. Cool. Whirl in blender. Blend in one cube of butter and salt to taste. Turn into serving dish and chill overnight. Garnish with parsley. Serve with crackers or toast rounds. |
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