- Chicken Lettuce Wraps
- Tzatziki
- Baba Ganoush
- Hummus
- Cheesy Artichoke Bread
- Pumpkin Bruschetta
- Spinach Bruschetta with Pesto Shrimp
- Cranberry Salsa
- Zucchini Cakes
- Chipotlé Cilantro Hummus
- Avocado & Black Bean Salad/ Dip
- Seven Layer Taco Dip
- 7 Layer Dip
- Guacamole
- Baked Beans
- Annie’s Fruit Salsa
- Cream Cheese Wontons
- Apple Toffee Dip
- Cinnamon Sweet Potato Slices
- Corn Salsa Recipe
- Cheesy Onion Bread
- Hot Spinach and Artichoke Dip
- Artichoke Dip
- Artichoke Dip
- Hot Spinach Artichoke Dip
- Roasted Pears and Sweet Potatoes
Sunday, August 30, 2009
-- APPETIZERS --
Tuesday, August 4, 2009
Chicken Lettuce Wraps
JULIE ROYLE
SPECIAL SAUCE
1/4 cup sugar
1/2 cup water
2 tablespoons soy sauce
2 tablespoons rice wine vinegar
2 tablespoons ketchup
1 tablespoon lemon juice
1/8 teaspoon sesame oil
1 tablespoon hot mustard
2 teaspoons hot water
1 to 2 teaspoons garlic & red chili paste
STIR FRY SAUCE
2 tablespoons soy sauce
2 tablespoons brown sugar
1/2 teaspoon rice wine vinegar
In a small bowl, make special sauce by dissolving sugar in the water. Add soy sauce, rice wine vinegar, ketchup, lemon juice and sesame oil. Mix well.
(Optional) In another small bowl, combine the hot water with the hot mustard. Then add desired amount of mustard mixture and garlic & red chili paste to the “special sauce.”
Refrigerate “special sauce” until you’re ready to serve.
STIR FRY
3 tablespoons oil
2 boneless skinless chicken breasts
1 cup water chestnuts, chopped
2/3 cup mushrooms, chopped
3 tablespoons onions, chopped
1 teaspoon garlic, minced
4 to 5 leaves iceberg lettuce
Bring oil to high heat in a wok or large frying pan. Sauté chicken breasts for 4 to 5 minutes per side or until done. Remove chicken from pan and cool. (Keep oil in the pan.) Once chicken is cooled, chop chicken into 1/4-inch pieces. Return heat to medium high or high and add another tablespoon of oil to pan. Sauté onions, water chestnuts, and mushrooms for a few minutes. Add garlic and chicken and sauté for another minute. Add stir-fry sauce to pan and continue to cook for another few minutes. Serve in the lettuce “cups.” Top with “special sauce,” and crispy fried noodles.
THIS RECIPE ONLY SERVES ABOUT 2 TO 3 PEOPLE. IF SERVING MORE, DOUBLE OR TRIPLE THE RECIPE.
SPECIAL SAUCE
1/4 cup sugar
1/2 cup water
2 tablespoons soy sauce
2 tablespoons rice wine vinegar
2 tablespoons ketchup
1 tablespoon lemon juice
1/8 teaspoon sesame oil
1 tablespoon hot mustard
2 teaspoons hot water
1 to 2 teaspoons garlic & red chili paste
STIR FRY SAUCE
2 tablespoons soy sauce
2 tablespoons brown sugar
1/2 teaspoon rice wine vinegar
In a small bowl, make special sauce by dissolving sugar in the water. Add soy sauce, rice wine vinegar, ketchup, lemon juice and sesame oil. Mix well.
(Optional) In another small bowl, combine the hot water with the hot mustard. Then add desired amount of mustard mixture and garlic & red chili paste to the “special sauce.”
Refrigerate “special sauce” until you’re ready to serve.
STIR FRY
3 tablespoons oil
2 boneless skinless chicken breasts
1 cup water chestnuts, chopped
2/3 cup mushrooms, chopped
3 tablespoons onions, chopped
1 teaspoon garlic, minced
4 to 5 leaves iceberg lettuce
Bring oil to high heat in a wok or large frying pan. Sauté chicken breasts for 4 to 5 minutes per side or until done. Remove chicken from pan and cool. (Keep oil in the pan.) Once chicken is cooled, chop chicken into 1/4-inch pieces. Return heat to medium high or high and add another tablespoon of oil to pan. Sauté onions, water chestnuts, and mushrooms for a few minutes. Add garlic and chicken and sauté for another minute. Add stir-fry sauce to pan and continue to cook for another few minutes. Serve in the lettuce “cups.” Top with “special sauce,” and crispy fried noodles.
THIS RECIPE ONLY SERVES ABOUT 2 TO 3 PEOPLE. IF SERVING MORE, DOUBLE OR TRIPLE THE RECIPE.
Tzatziki
SARA JENSEN
3 Persian cucumbers
3 cloves garlic, minced
1/3 cup fresh chopped mint (or 2 tablespoons dried mint)
1 1/2 cups plain or Greek yogurt
1/2 cup Lebni
1/4 cup sour cream
1 tablespoon olive oil
salt to taste
paprika to garnish
Wash and dry the cucumbers and chop into a small dice (if using Persian cucumbers you don’t need to seed them.) Combine with the garlic and mint.
Beat yogurt, Lebni and sour cream and salt until smooth; blend in a drizzle of olive oil if desired. Pour over cucumbers and mix together. Refrigerate until thoroughly chilled.
3 Persian cucumbers
3 cloves garlic, minced
1/3 cup fresh chopped mint (or 2 tablespoons dried mint)
1 1/2 cups plain or Greek yogurt
1/2 cup Lebni
1/4 cup sour cream
1 tablespoon olive oil
salt to taste
paprika to garnish
Wash and dry the cucumbers and chop into a small dice (if using Persian cucumbers you don’t need to seed them.) Combine with the garlic and mint.
Beat yogurt, Lebni and sour cream and salt until smooth; blend in a drizzle of olive oil if desired. Pour over cucumbers and mix together. Refrigerate until thoroughly chilled.
Baba Ganoush
SARA JENSEN
1 large eggplant
2 tablespoons Tahini
1 lemon, juiced
4 tablespoons olive oil
1 to 2 cloves garlic, crushed (or more to taste)
6 tablespoons plain yogurt (optional, this gives the Baba a creamier consistency. Without it, you may need a few more tablespoons olive oil to cut the Baba’s thickness.)
salt and pepper (to taste)
vegetable oil
Brush the eggplant with vegetable oil and puncture with a knife (if you don’t do this the eggplant will explode.) Place the eggplant under the broiler and cook, rotating periodically until all sides are crisp from the flame and the eggplant wilts thoroughly. Once charred, place the eggplant in a plastic bag and let sit for 15 minutes. This process steams the eggplant and will help the skin come off easier. Peel the skin from the eggplant, cut off the vine head and place the remaining meat (with seeds) in a large bowl.
Mash with potato masher or fork (you are left with a better consistency than using a blender which can destroy the seeds and turn the Baba pasty.) Add remaining ingredients and mix. Top off with another tablespoon of olive oil.
1 large eggplant
2 tablespoons Tahini
1 lemon, juiced
4 tablespoons olive oil
1 to 2 cloves garlic, crushed (or more to taste)
6 tablespoons plain yogurt (optional, this gives the Baba a creamier consistency. Without it, you may need a few more tablespoons olive oil to cut the Baba’s thickness.)
salt and pepper (to taste)
vegetable oil
Brush the eggplant with vegetable oil and puncture with a knife (if you don’t do this the eggplant will explode.) Place the eggplant under the broiler and cook, rotating periodically until all sides are crisp from the flame and the eggplant wilts thoroughly. Once charred, place the eggplant in a plastic bag and let sit for 15 minutes. This process steams the eggplant and will help the skin come off easier. Peel the skin from the eggplant, cut off the vine head and place the remaining meat (with seeds) in a large bowl.
Mash with potato masher or fork (you are left with a better consistency than using a blender which can destroy the seeds and turn the Baba pasty.) Add remaining ingredients and mix. Top off with another tablespoon of olive oil.
Hummus
SARA JENSEN
1 (15-ounce) can chickpeas
1 lemon, juiced
2 tablespoons Tahini (sesame paste)
2 large garlic cloves (or more if desired)
3 tablespoons olive oil, divided
kosher salt (to taste)
paprika (optional garnish)
parsley (optional garnish)
Drain chickpeas, reserving 1/2 cup liquid. Add all ingredients (including the reserved liquid) and 1 tablespoon of the olive oil in a food processor and blend until smooth, scraping the sides of the bowl halfway through to make sure it is all blended. Pour into serving dish and top with 2 tablespoons olive oil or more to taste. Garnish with paprika and chopped parsley (optional.) Serve with toasted pita bread.
1 (15-ounce) can chickpeas
1 lemon, juiced
2 tablespoons Tahini (sesame paste)
2 large garlic cloves (or more if desired)
3 tablespoons olive oil, divided
kosher salt (to taste)
paprika (optional garnish)
parsley (optional garnish)
Drain chickpeas, reserving 1/2 cup liquid. Add all ingredients (including the reserved liquid) and 1 tablespoon of the olive oil in a food processor and blend until smooth, scraping the sides of the bowl halfway through to make sure it is all blended. Pour into serving dish and top with 2 tablespoons olive oil or more to taste. Garnish with paprika and chopped parsley (optional.) Serve with toasted pita bread.
Cheesy Artichoke Bread
SARA JENSEN
8 Rhodes Texas rolls, thawed and risen
1 (14-ounce) can artichoke hearts (in water)
1 cup mayonnaise
1 cup grated jack cheese
1/2 cup grated Parmesan cheese
1 can diced green chilies
1 to 2 garlic cloves, minced
fresh parsley
Thaw and rise rolls according to package. Drain artichokes and chop into small pieces. Mix artichokes, mayonnaise, cheeses, chilies and garlic until well blended. Press rolls together and roll into 12" x 17" rectangle. Place on large, sprayed cookie sheet. Spread artichoke mixture over dough, spreading all the way to the edges. Let rise for 15 minutes. Bake at 350° for 20 minutes or until light golden brown. Garnish with chopped parsley. Makes 34 (1 x 6-inch) strips.
THIS IS GREAT SERVED WITH A SALAD OR AN APPETIZER FOR AN ITALIAN DINNER.
8 Rhodes Texas rolls, thawed and risen
1 (14-ounce) can artichoke hearts (in water)
1 cup mayonnaise
1 cup grated jack cheese
1/2 cup grated Parmesan cheese
1 can diced green chilies
1 to 2 garlic cloves, minced
fresh parsley
Thaw and rise rolls according to package. Drain artichokes and chop into small pieces. Mix artichokes, mayonnaise, cheeses, chilies and garlic until well blended. Press rolls together and roll into 12" x 17" rectangle. Place on large, sprayed cookie sheet. Spread artichoke mixture over dough, spreading all the way to the edges. Let rise for 15 minutes. Bake at 350° for 20 minutes or until light golden brown. Garnish with chopped parsley. Makes 34 (1 x 6-inch) strips.
THIS IS GREAT SERVED WITH A SALAD OR AN APPETIZER FOR AN ITALIAN DINNER.
Pumpkin Bruschetta
SARA JENSEN
7 Roma tomatoes, diced
2 large garlic cloves, crushed
3 grinds black pepper
20 fresh basil leaves
1 tablespoon vinegar
1 1/2 teaspoon dried basil
1 teaspoon kosher salt
3 tablespoons water
10 ounces canned pumpkin
sliced French bread
olive oil
2 garlic cloves, smashed
Top bread with olive oil and garlic cloves and toast lightly. Mix together the remaining ingredients for topping.
IF YOU HAVE TO BRING AN APPETIZER TO A PARTY—THIS IS USUALLY THE ONE. IT’S EASY, EVERYONE LOVES IT, AND NO ONE CAN GUESS THE SECRET INGREDIENT—PUMPKIN! IT’S A GREAT TWIST OFF THE TYPICAL BRUSCHETTA AND A GREAT FALL APPETIZER.
7 Roma tomatoes, diced
2 large garlic cloves, crushed
3 grinds black pepper
20 fresh basil leaves
1 tablespoon vinegar
1 1/2 teaspoon dried basil
1 teaspoon kosher salt
3 tablespoons water
10 ounces canned pumpkin
sliced French bread
olive oil
2 garlic cloves, smashed
Top bread with olive oil and garlic cloves and toast lightly. Mix together the remaining ingredients for topping.
IF YOU HAVE TO BRING AN APPETIZER TO A PARTY—THIS IS USUALLY THE ONE. IT’S EASY, EVERYONE LOVES IT, AND NO ONE CAN GUESS THE SECRET INGREDIENT—PUMPKIN! IT’S A GREAT TWIST OFF THE TYPICAL BRUSCHETTA AND A GREAT FALL APPETIZER.
Spinach Bruschetta with Pesto Shrimp
SARA JENSEN
24 frozen peeled, cooked large shrimp (with tails)
1/2 cup refrigerated basil pesto
24 1/2-inch thick slices baguette-style French bread (Crostini)
1 (10-ounce) package frozen chopped spinach, thawed and well drained
4 ounces cream cheese, softened
1/3 cup grated Parmesan cheese
1/3 cup finely chopped onion
1/3 cup mayonnaise
Thaw shrimp, rinse and pat dry. Butterfly shrimp and marinate in the pesto sauce. Arrange the French bread slices on a cookie sheet and broil for 2 minutes, or until toasted, turning once. Combine the remaining ingredients to create a spinach dip. Spread spinach mixture on the toasted baguettes and broil again for about 3 to 4 minutes until the spinach mixture is hot and bubbly. Remove from oven, and place a shrimp on each baguette. Serve immediately.
24 frozen peeled, cooked large shrimp (with tails)
1/2 cup refrigerated basil pesto
24 1/2-inch thick slices baguette-style French bread (Crostini)
1 (10-ounce) package frozen chopped spinach, thawed and well drained
4 ounces cream cheese, softened
1/3 cup grated Parmesan cheese
1/3 cup finely chopped onion
1/3 cup mayonnaise
Thaw shrimp, rinse and pat dry. Butterfly shrimp and marinate in the pesto sauce. Arrange the French bread slices on a cookie sheet and broil for 2 minutes, or until toasted, turning once. Combine the remaining ingredients to create a spinach dip. Spread spinach mixture on the toasted baguettes and broil again for about 3 to 4 minutes until the spinach mixture is hot and bubbly. Remove from oven, and place a shrimp on each baguette. Serve immediately.
Cranberry Salsa
SARA JENSEN
2 tablespoons fresh lime juice
2 tablespoons honey
1/4 cup finely diced red onion
2 ripe avocados cut into 1/4-inch pieces
2 cups halved fresh cranberries
3/4 to 1 bunch fresh cilantro
coarse salt & ground pepper to taste
In a large bowl, whisk together the lime juice, honey and red onions. Mix in additional ingredients, adding avocados last. Season with salt and pepper; toss gently to combine. For best presentation, serve after forming in a ramekin and turn over. Serve with pita chips.
PERFECT FOR THE HOLIDAYS WITH THE RED AND GREEN, AND IT’S VERY HEALTHY. DEPENDING ON HOW FANCY YOU WANT TO BE YOU CAN MAKE THE PITA CHIPS (THEY TASTE BETTER) OR BUY STACY’S PITA CHIPS.
PITA CRISPS
2 pitas
olive oil
coarse salt (kosher or sea salt) & ground pepper
Split pitas in half horizontally. Brush both sides with 3 tablespoons olive oil; season with salt & pepper. Cut into triangles; spread on a baking sheet. Bake at 350° for 10 minutes, turning once, until crisp.
2 tablespoons fresh lime juice
2 tablespoons honey
1/4 cup finely diced red onion
2 ripe avocados cut into 1/4-inch pieces
2 cups halved fresh cranberries
3/4 to 1 bunch fresh cilantro
coarse salt & ground pepper to taste
In a large bowl, whisk together the lime juice, honey and red onions. Mix in additional ingredients, adding avocados last. Season with salt and pepper; toss gently to combine. For best presentation, serve after forming in a ramekin and turn over. Serve with pita chips.
PERFECT FOR THE HOLIDAYS WITH THE RED AND GREEN, AND IT’S VERY HEALTHY. DEPENDING ON HOW FANCY YOU WANT TO BE YOU CAN MAKE THE PITA CHIPS (THEY TASTE BETTER) OR BUY STACY’S PITA CHIPS.
PITA CRISPS
2 pitas
olive oil
coarse salt (kosher or sea salt) & ground pepper
Split pitas in half horizontally. Brush both sides with 3 tablespoons olive oil; season with salt & pepper. Cut into triangles; spread on a baking sheet. Bake at 350° for 10 minutes, turning once, until crisp.
Zucchini Cakes
COURTNEY FJELDSTED
1 large zucchini
1 tablespoon minced garlic
1/2 to 3/4 cup breadcrumbs
1/2 cup 4-cheese Italian blend (or Parmesan or Romano)
2 eggs
kosher salt
freshly ground black pepper
olive oil
Wash and cut the ends off of one large zucchini. Shred it using the large holes of a cheese grater. Squeeze the shredded zucchini inside of a clean towel until you’ve removed as much liquid as possible. Place shredded zucchini into a medium sized bowl. Add minced garlic, breadcrumbs, cheese (shredded,) egg and kosher salt and pepper to taste. Stir with a fork until well mixed. Heat olive oil (about 1/4-inch deep in bottom of skillet) to a medium heat. When the oil is hot enough drop a glob of zucchini batter into the skillet and flatten it a bit. After about two minutes, turn the cakes over (they should be a nice golden brown) and cook on the other side until done (about 2 to 3 minutes.) Serve with the dipping sauce of your choice.
1 large zucchini
1 tablespoon minced garlic
1/2 to 3/4 cup breadcrumbs
1/2 cup 4-cheese Italian blend (or Parmesan or Romano)
2 eggs
kosher salt
freshly ground black pepper
olive oil
Wash and cut the ends off of one large zucchini. Shred it using the large holes of a cheese grater. Squeeze the shredded zucchini inside of a clean towel until you’ve removed as much liquid as possible. Place shredded zucchini into a medium sized bowl. Add minced garlic, breadcrumbs, cheese (shredded,) egg and kosher salt and pepper to taste. Stir with a fork until well mixed. Heat olive oil (about 1/4-inch deep in bottom of skillet) to a medium heat. When the oil is hot enough drop a glob of zucchini batter into the skillet and flatten it a bit. After about two minutes, turn the cakes over (they should be a nice golden brown) and cook on the other side until done (about 2 to 3 minutes.) Serve with the dipping sauce of your choice.
Chipotlé Cilantro Hummus
COURTNEY FJELDSTED
2 (15-ounce) cans garbanzo beans, rinsed and drained
4 canned chipotlé chilies
1 tablespoon Adobo sauce
1 clove garlic
1/2 cup olive oil
1/4 teaspoon cumin
1 tablespoon cilantro
Puree chipotlé chilies and Adobo sauce in a food processor until well minced. Add garbanzo beans (also called chickpeas,) garlic, and cumin and process until smooth. Slowly drizzle in olive oil until well mixed. Add cilantro and pulse a few times. Allow to chill in the refrigerator for an hour or so for flavors to make friends.
YOU CAN FIND CHIPOTLÉ CHILIES CANNED IN ADOBO SAUCE IN THE MEXICAN SECTION OF YOU R LOCAL GROCERY STORE. THIS HUMMUS HAS SOME KICK TO IT. IF YOU DO NOT LIKE MUCH “KICK,” USE FEWER CHILIES.
2 (15-ounce) cans garbanzo beans, rinsed and drained
4 canned chipotlé chilies
1 tablespoon Adobo sauce
1 clove garlic
1/2 cup olive oil
1/4 teaspoon cumin
1 tablespoon cilantro
Puree chipotlé chilies and Adobo sauce in a food processor until well minced. Add garbanzo beans (also called chickpeas,) garlic, and cumin and process until smooth. Slowly drizzle in olive oil until well mixed. Add cilantro and pulse a few times. Allow to chill in the refrigerator for an hour or so for flavors to make friends.
YOU CAN FIND CHIPOTLÉ CHILIES CANNED IN ADOBO SAUCE IN THE MEXICAN SECTION OF YOU R LOCAL GROCERY STORE. THIS HUMMUS HAS SOME KICK TO IT. IF YOU DO NOT LIKE MUCH “KICK,” USE FEWER CHILIES.
Avocado & Black Bean Salad/ Dip
JENNIFER RUDD
SALAD
1 diced bell pepper (red, orange, or yellow)
1/2 cucumber, diced
1 avocado, diced
1 can black beans, rinsed and drained
DRESSING
1 stalk green onion, minced
3 tablespoon lime juice
2 teaspoon honey
1 teaspoon grated lime zest
1 teaspoon olive oil
1/2 teaspoon salt
1/4 teaspoon pepper
fresh cilantro (1 or 2 handfuls)
Blend dressing ingredients. Combine salad ingredients in a large bowl. Mix salad and dressing together and serve with tortilla chips.
SALAD
1 diced bell pepper (red, orange, or yellow)
1/2 cucumber, diced
1 avocado, diced
1 can black beans, rinsed and drained
DRESSING
1 stalk green onion, minced
3 tablespoon lime juice
2 teaspoon honey
1 teaspoon grated lime zest
1 teaspoon olive oil
1/2 teaspoon salt
1/4 teaspoon pepper
fresh cilantro (1 or 2 handfuls)
Blend dressing ingredients. Combine salad ingredients in a large bowl. Mix salad and dressing together and serve with tortilla chips.
Seven Layer Taco Dip
MARLENE HANEY
1 large can refried beans
1 container guacamole (or make your own)
1 cup mayonnaise + 1 package Taco Seasoning
16 ounces sour cream
shredded cheese (cheddar, jack, or Mexi-blend)
Roma tomatoes, chopped
black olives, sliced
green onions, chopped
Layer all ingredients in a 9" x 13" pan beginning with the beans and going down from there. Chill 1 to 2 hours before serving with tortilla chips.
1 large can refried beans
1 container guacamole (or make your own)
1 cup mayonnaise + 1 package Taco Seasoning
16 ounces sour cream
shredded cheese (cheddar, jack, or Mexi-blend)
Roma tomatoes, chopped
black olives, sliced
green onions, chopped
Layer all ingredients in a 9" x 13" pan beginning with the beans and going down from there. Chill 1 to 2 hours before serving with tortilla chips.
7 Layer Dip
ANNA JOHNSON
Layer 1: 32 ounces refried beans
Layer 2: 3 ripe, mashed avocadoes mixed with 5 tablespoons mayonnaise
Layer 3: 1 small bunch green onions, finely chopped
Layer 4: 1 large can olives, chopped
Layer 5: 2 cups sour cream, beat with 1 packet taco or enchilada seasoning
Layer 6: 2 large, ripe tomatoes, chopped small
Layer 7: lots of your favorite cheeses
Put layers in a 9" x 13" pan (glass is best). Serve as a dip with tortilla chips.
BY PUTTING A LAYER OF TACO MEAT AT THE BOTOM, THIS CAN BECOME AN ENTRÉE.
Layer 1: 32 ounces refried beans
Layer 2: 3 ripe, mashed avocadoes mixed with 5 tablespoons mayonnaise
Layer 3: 1 small bunch green onions, finely chopped
Layer 4: 1 large can olives, chopped
Layer 5: 2 cups sour cream, beat with 1 packet taco or enchilada seasoning
Layer 6: 2 large, ripe tomatoes, chopped small
Layer 7: lots of your favorite cheeses
Put layers in a 9" x 13" pan (glass is best). Serve as a dip with tortilla chips.
BY PUTTING A LAYER OF TACO MEAT AT THE BOTOM, THIS CAN BECOME AN ENTRÉE.
Guacamole
COURTNEY FJELDSTED
3 avocados, peeled and mashed, but kept chunky
1 small lime, juiced
1 teaspoon salt
1/3 cup diced onion
3 tablespoons chopped fresh cilantro
2 Roma (plum) tomatoes, diced
1 teaspoon minced garlic
1 pinch ground cayenne pepper
In a medium bowl, mash together the avocados, lime juice, and salt. Mix in onion, cilantro, tomatoes, and garlic. Stir in cayenne pepper. Refrigerate 1 hour and then serve. To avoid the avocados turning brown, keep the pits in the guacamole.
3 avocados, peeled and mashed, but kept chunky
1 small lime, juiced
1 teaspoon salt
1/3 cup diced onion
3 tablespoons chopped fresh cilantro
2 Roma (plum) tomatoes, diced
1 teaspoon minced garlic
1 pinch ground cayenne pepper
In a medium bowl, mash together the avocados, lime juice, and salt. Mix in onion, cilantro, tomatoes, and garlic. Stir in cayenne pepper. Refrigerate 1 hour and then serve. To avoid the avocados turning brown, keep the pits in the guacamole.
Baked Beans
AMANDA CALL
2 large cans pork & beans
1/2 pound bacon, crumbled
3 medium onions, finely chopped
3 green peppers, finely chopped
1 cup brown sugar
2 tablespoons Worcestershire sauce
1 (14-ounce) bottle ketchup
Mix and bake at 350° for 3 hours in a covered casserole dish. Stir occasionally.
Annie’s Fruit Salsa
CHELSEA KASEN
2 kiwis, peeled and diced
2 Fuji apples, peeled, cored and diced
8 ounces raspberries
1 pound strawberries
1 tablespoon white sugar
1 tablespoon brown sugar
3 tablespoons fruit preserves, any flavor
In a large bowl, thoroughly mix kiwis, apples, raspberries, strawberries, white sugar, brown sugar and fruit preserves. Cover and chill in the refrigerator at least 15 minutes. Serve with baked cinnamon and sugar covered tortillas, or cinnamon graham crackers.
Cream Cheese Wontons
KELLIE BARLOW
WONTONS
1 quart oil for deep frying
2 (8-ounce) packages cream cheese, softened
1 (12-ounce) package imitation crabmeat (optional)
2 tablespoons soy sauce
2 teaspoons sesame oil
1 tablespoon minced garlic
3 tablespoons Worcestershire sauce
1 bunch green onions, finely chopped
1 (14-ounce) package wonton wrappers
2 egg whites
SWEET & SOUR SAUCE
3/4 cup white sugar
1/3 cup white vinegar
2/3 cup water
1/4 cup soy sauce
1 tablespoon ketchup
2 tablespoons cornstarch
For wontons:
Heat oil in a large, heavy saucepan to 375°. In a medium bowl, mix together cream cheese, imitation crabmeat, soy sauce, sesame oil, garlic, Worcestershire sauce and green onions. Place approximately 1 teaspoon of the cream cheese mixture in the center of each wonton wrapper. Place egg whites in a small bowl. Using the fingers, spread egg white over two edges of the wonton wrappers. Fold into triangles and press to seal edges. In small batches, deep-fry the wontons until golden brown, 2 to 4 minutes. Drain on paper towels and serve warm.
For sauce:
Place the sugar, vinegar, water, soy sauce, ketchup and cornstarch in a medium saucepan, and bring to a boil. Stir continuously until the mixture has thickened.
WONTONS
1 quart oil for deep frying
2 (8-ounce) packages cream cheese, softened
1 (12-ounce) package imitation crabmeat (optional)
2 tablespoons soy sauce
2 teaspoons sesame oil
1 tablespoon minced garlic
3 tablespoons Worcestershire sauce
1 bunch green onions, finely chopped
1 (14-ounce) package wonton wrappers
2 egg whites
SWEET & SOUR SAUCE
3/4 cup white sugar
1/3 cup white vinegar
2/3 cup water
1/4 cup soy sauce
1 tablespoon ketchup
2 tablespoons cornstarch
For wontons:
Heat oil in a large, heavy saucepan to 375°. In a medium bowl, mix together cream cheese, imitation crabmeat, soy sauce, sesame oil, garlic, Worcestershire sauce and green onions. Place approximately 1 teaspoon of the cream cheese mixture in the center of each wonton wrapper. Place egg whites in a small bowl. Using the fingers, spread egg white over two edges of the wonton wrappers. Fold into triangles and press to seal edges. In small batches, deep-fry the wontons until golden brown, 2 to 4 minutes. Drain on paper towels and serve warm.
For sauce:
Place the sugar, vinegar, water, soy sauce, ketchup and cornstarch in a medium saucepan, and bring to a boil. Stir continuously until the mixture has thickened.
Apple Toffee Dip
EMILIE WONG
1 (8-ounce) package cream cheese softened
1/2 cup packed brown sugar
1/4 cup sugar
1 teaspoon vanilla
1 package almond brickle chips (7 1/2) or English toffee bits (8 ounces)
Beat first four ingredients together with a hand mixer. Fold in toffee chips. Serve with apples.
Cinnamon Sweet Potato Slices
CHELSEA KASEN
4 medium sweet potatoes, peeled and sliced 1/2-inch thick
1/4 cup butter, melted
2 tablespoons brown sugar
1/2 teaspoon ground cinnamon
Preheat oven to 350°. Spray a baking sheet with cooking spray. Arrange sweet potato slices on the baking sheet. Brush the potatoes with 1/2 the melted butter. Mix the brown sugar and cinnamon in a small bowl, and sprinkle 1/2 of the mixture over the potatoes. Bake 15 minutes in the preheated oven. After 15 minutes take the potatoes out of the oven, turn over, brush with remaining butter, and sprinkle with the remaining cinnamon and sugar mixture. Continue baking for 15 minutes, or until tender.
Subscribe to:
Posts (Atom)