TOMATO CAPER CREAM CHEESE SPREAD
(Martha Sue)

1 plum tomato, stemmed and seeded (I used 2 small regular tomatoes, peeled and seeded)
8 ounces cream cheese, room temperature
¼ cup fresh parsley leaves
1 scallion (white and green parts)
1 tablespoon capers, drained
Zest of half a lemon
½ teaspoon salt
Freshly ground black pepper, to taste

Pulse ingredients together in a food processor. I'm serving it on slices of little rye bread. It's suggested on toasted bagels or black bread. I would think crackers would do also.

 

 



 



 

PIGS IN BLANKETS

1 can Crescent Rolls
1 pkg Little Smokies

Cut each Roll in to three triangles

Starting at the wide end of each triangle, roll the dough around a Smokie

Bake….

(Two cans of Rolls uses up a little more than one pkg of Smokies)

 

 

 

 

 

 


 

CHICKEN WINGS
(I have used this recipe for years - they're easy and soooo good)


Marinade:

½ cup water
1 cup soy sauce
½ cup brown sugar
¼ cup sweetened pineapple juice
¼ cup salad oil
½ tsp Lawrys Seasoned Salt
1 tsp grated ginger (I use powdered - available with the spices)

Throw tip away and split 20 - 25 chicken wings

Mix marinade and put in double plastic bags with wings

Refrigerate overnight (turn occasionally)

Put wings on baking sheet

Bake 325 degrees for 90 minutes

Serves 10 - 15 people

BREAKFAST PIZZA


1 lb. bulk pork sausage
1 pkg. (8) refrigerated crescent rolls
1 cup frozen loose-pack hash brown potatoes, thawed
1 cup shredded sharp cheddar cheese
5 eggs
¼ cup milk
½ tsp. salt
1/8 tsp. pepper
2 Tbsp. grated Parmesan cheese

In a skillet cook sausage till browned; drain off excess fat. Separate crescent roll dough into 8 triangles. Place in an ungreased 12-inch pizza pan, with points toward the center. Press over bottom and up sides to form a crust. Seal perforations. Spoon sausage over crust. Sprinkle with potatoes. Top with cheddar cheese. This much can be done ahead and refrigerated. In a bowl, beat together eggs, milk, salt and pepper. Pour onto crust. Sprinkle Parmesan over all. Bake in a 375 degree oven for 25 - 30 minutes.

Makes 6 to 8 servings.

DRY PORK SEASONING
This is for sprinkling on spareribs before you barbecue them. Use heaping measures when you are mixing it and do not skimp when you use it.


6 Tbles salt
6 Tbles sugar
1 Tbles dry lemon powder
2 Tbles MSG or other pep powder
2 ½ Tbles black pepper
1 Tbles Paprika

From "The Irish Isle" Cookbook
This cookbook was given to me by a friend, Judy Green for my birthday 2008.
Since this is the last Irish recipe for March 2012, I'm putting in two that I've never tried, but they look good and also interesting. They are…..

SMOKED SALMON MOUSSE
("This delicious appetizer may be made up to two days before serving.")
7 ounces smoked salmon, chopped
Squeeze of fresh lemon juice
½ cup half-and-half
¼ cup heavy (whipping) cream, lightly whipped
Melba toast or rye bread for serving

In a blender or food processor, blend the smoked salmon and lemon juice for 2 minutes. With the machine on low speed, gradually pour in the half-and-half; do not over beat. Transfer to a bowl and gently fold in the whipped cream, cover with plastic wrap, and refrigerate for 4 hours, or until ready to serve.

Just before serving, pipe the salmon mousse onto melba toast or rye bread. (Frankly, I think I'll serve it with crackers as a spread.)

IRISH SODA BREAD (Mine)
(Yield: Makes 1 large or 2 small loaves)
Time 20 - 25 minutes plus 45 minutes cooking


1 ½ lbs (5 ¼ cups) all-purpose flour
1 tsp soda
1 tsp salt
1 ½ cups sour milk or buttermilk

Preheat oven to 400 degrees.

Grease a baking sheet.

Mix flour with the soda and salt, and make a well in the middle. Pour in the liquid in one stream, and knead the dough swiftly and lightly into a ball. The dough should be on the soft side, so you may need extra liquid. Flatten the ball with well-floured hands. Put the dough cake on the greased baking sheet. Make a cross on the top.

Bake for 45 minutes, or make two smaller loaves, baking for 30 - 35 minutes

Eat the Soda Bread hot or cold with butter. Molasses is good with it too

(Leftovers: Store the bread wrapped in a clean tea towel to keep it soft.

CORN DOGS

(This is Helen Mustell's recipe, a friend of mine. I have never tried these, but I'm going to. For sure, the next time my grandkids visit, I'm going to have them help make them. I think they would have fun with them and enjoy them at the same time…thanks Helen for letting me share your recipe.)

One tube of biscuits
One package of "good" hotdogs
2/3 cup cornmeal
1 Tbles flour
1 Tbles sugar
Beaten egg

Flatten biscuits, encase on hot dog in each biscuit. Seal well.

In small bowl combine 2/3 cup cornmeal, 1 Tbles flour, 1 Tbles sugar. Dip each roll in one beaten egg and then in cornmeal/flour/sugar mixture. Place seam side down on greased cookie sheet. Bake 425 for 10 - 14 minutes or until golden brown.

(Make ahead…prepare, cover and refrigerate for up to 2 hours. Bake as directed.)

APPETIZER CHEESE BAKE


1 large egg, lightly beaten
1 cup mayonnaise
1/8 tsp pepper
3 cups (12 oz) shredded sharp Cheddar cheese
1 cup chopped onion


Combine first 3 ingredients; stir in cheese and onion. Spoon into a 1-quart souffle dish. Bake at 325 degrees for 25 minutes or until puffed and golden. Serve immediately with crackers.

Yield 3 cups

MAGIC FRENCH BREAD
(Quick & Easy Dishes Cookbook)
“Favorite Recipes of Home Economics Teachers”


2 cans refrigerator plain or buttermilk bisquits
1 egg white, slightly beaten
Sesame seeds

Open bisquits according to package directions, but do not separate. Place rolls of bisquits, end to end to form long loaf. Brush with egg white; sprinkle with sesame seed. Bake in preheated 350 degree oven for 30 minutes or until golden brown. Serve hot.

SHRIMP QUICKIE
(Another from "The Bubba Gump's Shrimp Co. Cookbook")
I've never made this, but I'm going to….it looks soooo good and soooo easy!

3 pounds unpeeled large fresh shrimp
1 (8-ounce) bottle Italian salad dressing
¼ cup butter or margarine, melted
¼ cup fresh lemon juice
¼ tsp freshly ground pepper

Peel and devein shrimp, leaving tails intact. Combine Italian dressing and remaining ingredients in a 9 x 13 x 2-inch baking dish. Add shrimp, stirring well. Bake, uncovered, at 325 degrees for 25 minutes or until shrimp turn pink, stirring occasionally. Yield 6 to 8 servings.

Doesn't this look like it would be delicious!!!!!!! MSS

MAMA'S BEST SHRIMP LOUIS
From "The Bubba Gump Shrimp Co. Cookbook"
I adore a Shrimp Louis Salad! My mother used to take me to Miss Hullings Restaurant in St. Louis and her Shrimp Louis Salad was wonderful. Red Lobster had a good one too in more recent years. Bubba Gump's is a little simpler, but very good.

6 cups water
2 pounds unpeeled medium-size fresh shrimp
½ cup mayonnaise or salad dressing
2 Tbles chopped green onion
2 Tbles chopped green pepper (I don't put this in when I make it)
1 large hard-cooked egg, finely chopped
1 Tbles chopped pimiento (I don't put this in either)
½ tsp lemon juice
½ tsp salt
1/8 tsp pepper
Curly leaf lettuce
Shredded iceberg lettuce

Bring water to a boil; add shrimp, and cook 3 to 5 minutes or until shrimp turn pink. Drain well; rinse with cold water. Chill. Peel and devein shrimp. Cover and chill thoroughly.

Combine mayonnaise and next 7 ingredients; stir well. Pour mayonnaise mixture over shrimp, and toss gently. Line a shell-shaped bowl or salad bowl with leaf lettuce; top with shredded iceberg lettuce. Spoon shrimp mixture evenly over shredded lettuce. Yield: 6 servings.

FLOWER BUTTER
(from "Flowers in the Kitchen")
I thought since Spring has "sprung" and flowers are starting to bloom….


Making flower butter…
A kitchen staple with a multitude of uses, flower-flavored butters can be used with bread, fish, pancakes, and waffles, pasta, and every type of vegetable. Simple to make, they keep in the refrigerator for about a week. Basil, calendula, chive, coriander, dill, fennel, nasturtium, and viola flowers all lend new flavors and exciting color to food. Experiment with your favorite flower, making sure, of course, that they are edible flowers, such as marigolds, lavender, pansies, violets, scented geraniums, daylily.

To prepare ½ cup of flower butter, soften a stick of unsalted butter. Finely chop or shred the flowers into a chiffonade: about 2 tablespoons of flowers to ½ cup butter is a good ratio. Blend the flowers with the butter. You may want to add a bit of salt or pepper, lemon juice, or chopped shallots, depending on how you'll use the butter. Pack it into a ramekin or small crock and refrigerate until ready to use.

DOTTIE'S BACON JAM

3 pounds of bacon (cut into 2 inch pieces
2 Tbles chopped garlic
1 large red onion, diced
2 cups ruby port wine
½ cup brown sugar
1 Tbles fresh thyme leaves
2 bay leaves
2 Tbles fresh cracked black pepper (or just black pepper)

Saute bacon until crispy. Add onion and garlic and sauté for 4 minutes. Add wine, brown sugar and thyme, bay leaves, and black pepper. Cook over medium high heat until wine is educed by three-fourths. Process in food processor until finely pureed. Cool and store in the refrigerator. Yields one quart.

When you get it made, taste it and see if you want it on meat or over cream cheese or other……

LITTLE HOT BISQUITS
(From "Be My Guest" cookbook, the Easter Menu)

When you were little, did you ever make "Thimble Bisquits"?
This recipe reminds me of them.

3 cups flour
2 tsp baking powder
1 tsp salt
½ cup plus 3 Tbles shortening
1 ½ cup milk
½ tsp lemon juice

Sift flour, baking powder and salt. Cut in shortening. Slowly add milk and lemon juice until soft dough has formed. Roll mixture out on floured board to a ½ inch thickness. Fold in half and roll twice. Cut with a small cutter and place in a greased pan. Bake.

Oven Temp Cook Time Serves
400 degrees 12 - 15 minutes 8

I have a wonderful cookbook "Bright Party Ideas". It has a menu for just about every holiday, including Fathers' Day! With Fathers' Day just around the corner, this seemed appropriate. Here is "Bright Party Ideas" partial menu for a Fathers' Day Brunch! Add your favorite coffee cake recipe (I have one of those too, if you want it) and here's our thanks to all those dads!

FAMILY FAVORITE EGGS

½ cup butter
2/3 cup flour
3 ½ cups milk
1 tsp salt
½ tsp pepper
1 ½ Tbles instant onion
1 ½ tsp prepared mustard
2 drops Tabasco
12 hard cooked eggs
2 cups diced, cooked ham
1 cup ripe olives, chopped
2 cups bread crumbs
4 - 5 Tbles butter, melted

Melt butter in a skillet; add flour and milk stirring while heating to make a smooth white sauce. Add salt, pepper, onion, mustard and Tabasco blending in well. Slice eggs and arrange in a buttered casserole. Sprinkle ham and olives over eggs. Pour the white sauce over the eggs and ham and top with mixture made of crumbs and melted butter. Bake at 375 degrees for 25 minutes or until bubbly and browned. May be made a day ahead and baked just before serving. Serves 12


BROILED TOMATOES

6 tomatoes, halved
salt
lemon pepper
dill weed
butter
Parmesan cheese

Sprinkle each tomato half with salt, lemon pepper , and dill weed to taste. Dot with butter. Sprinkle on cheese. Bake in 350 degree oven for 10 minutes. Then broil for one minute. Serves 12

Appetizers

Roasted Asparagus with Parmesan
(This is a quick and simple side dish)
Allrecipes.com

Olive Oil cooking spray (I sprinkled Olive Oil)
1 lb. fresh asparagus, tough ends trimmed
¼ cup shredded Parmesan Cheese
1 tsp sea salt (I use plain old salt)
¼ tsp garlic powder, or to taste

1. Preheat oven to 400 degrees

2. Spray the inside of a 9" x 13" casserole dish with olive oil cooking spray (or grease the dish with Olive Oil). Place asparagus in the dish and lightly spray spears with cooking spray (I drizzle a little more Olive Oil on the spears)

3. Sprinkle asparagus with Parmesan Cheese, salt, and garlic powder

4. Roast in preheated oven until fork easily punctures thickest part of stem, about 12 minutes

Marian Glauser's Cucumbers

Slice as many cucumber slices as you want (not too thick and not too thin)
12 oz. sour cream
1 Tbles lemon juice
¼ cup half-and-half cream
1/8 tsp garlic salt
1/8 tsp salt
Paprika

Arrange the cucumber slices on a plate or tray.

Mix the rest of the ingredients together, except the Paprika, and cover the slices with the mixed ingredients. Sprinkle Paprika over all.

This is a perfect recipe for a carry-in….obviously it's quick and easy!

MARINATED "STUFF"



Canned or fresh asparagus spears
Whole pimentos
Green olives
Ripe olives
Fresh cauliflower, in bite-size pieces
Fresh broccoli, in bite-size pieces
Artichoke hearts
Fresh green beans
Etc., etc., etc.


Marinate in 3 or 4 dissolved beef bouillon cubes and Wishbone Italian Salad Dressing.

To serve, strain and serve on a platter.
(Can be used as an appetizer or cold vegetables with an entrée)

                           LAYER TACO PIE

In a plate with a lip, or shallow bowl…..layer the following:

1. 10 oz can Bean Dip

2. 1 can chopped green chilies

3. 1 carton prepared avocado dip

4. 1 lb hamburger sauté with envelope taco seasoning mix

5. chopped onion

6. jar taco sauce

7. grated cheddar cheese

8. chopped tomato

Serve with Tostitos Chips or Doritos Chips or similar.

ARTICHOKE - RICE SALAD

1 pkg chicken flavored rice mix (like Rice-a-roni)
4 green onions, sliced thinly
½ green pepper, chopped
12 pimento stuffed olives, sliced
2 6-oz jars marinated artichoke hearts
¾ tsp curry powder
1/3 cup mayonnaise

Cook rice as directed in half amount of butter. Cool in large bowl. Add onions, green pepper, olives. Drain artichokes, reserve marinade. Cut artichokes in fourths. Combine mayonnaise, curry powder and half of marinade. Add artichoke hearts to rice mixture and toss. Chill several hours or over night.

SHRIMP PATE
(from Saint Louis Days/Saint Louis Nights Cookbook)
Junior League of Saint Louis

1 pound shrimp
¼ cup finely chopped onion
3 Tbles lemon juice
4 Tbles butter
1 8-ounce package cream cheese
4 Tbles mayonnaise
1 tsp garlic salt
1 tsp snipped, fresh parsley or parsley flakes

1. Boil shrimp in lightly salted water. Save one shrimp for garnish.
2. Peel, clean, devein, and mince shrimp.
3. Mix remaining ingredients with a food processor or mixer on high.
4. Fold in shrimp by hand.
5. Pack mixture into a crock or appropriate serving container.
6. Refrigerate at least 6 hours.
7. Garnish with one remaining shrimp and parsley.
8. Serve with plain crackers.

(I first made this appetizer back in 1999. I was assigned this to bring to a Dinner Club we belonged to. It is delicious and easy! I would, today, purchase all ready cooked and cleaned shrimp : I don't see that it would matter….and would simplify it even more.)

                    APPETIZER CHEESE BAKE
 1 large egg, lightly beaten
1 cup mayonnaise
1/8 tsp pepper
3 cups (12 oz) shredded sharp Cheddar cheese
1 cup chopped onion

Combine first 3 ingredients; stir in cheese and onion. Spoon into a 1-quart souffle dish. Bake at 325 degrees for 25 minutes or until puffed and golden. Serve immediately with crackers. Yield 3 cups.

                         ARTICHOKE DIP
2 jars marinated artichoke heats, drained, chopped
1 cup "real" mayonnaise
½ cup Parmesan cheese
Dash of garlic powder
Dash of cayenne

Mix all ingredients together and bake 350 degrees for ½ hour.

                  CRAB MEAT APPETIZER
8 oz cream cheese
1 jar Chili Sauce
Crab meat

Spread cream cheese on a plate that has a little "lip". Spread the Chili Sauce over the cream cheese. Put the crab meat over the Chili Sauce. Serve with crackers.

                            PETTICOAT TAILS
(This recipe was brought from France to Scotland by Mary Queen of Scots. The French name "Petits Gateaux Tailles" means "little cakes cut off." But the name came to be pronounced as it sounded to the Scotch and English – "Petticoat Tails".

Mix together thoroughly:
1 cup soft butter
1 cup sifted confectioners’ sugar
1 tsp flavoring (vanilla, almond, wintergreen, or rose)
Sift together and stir in:
2 ½ cups sifted flour
¼ tsp. salt
Mix thoroughly with hands. Press and mold into a long, smooth roll about 2 inches in diameter. Wrap in waxed paper and chill until stiff (several hours or over night). With thin, sharp knife, cut in thin slices 1/8-inch to 1/16-inch thick. Place slices a little apart on ungreased baking sheet. Bake until lightly browned.
Temperature: 400 degrees (moderately hot oven)
Time: Bake 8 to 10 minutes
Amount: About 6 dozen 2-inch cookies

BRUSCHETTA with TOMATO RELISH
(from Famie’s Adventures in Cooking)
"Everyone has a favorite version of Bruschetta with tomatoes, garlic, and basil. Here’s a classic version; its bold flavors will whish you away to Tuscany!"

2 cups ripe tomatoes, seeded and chopped
2 ½ tsp minced fresh garlic
3 Tbles fresh basil, chopped
1 tsp kosher salt
¼ cup + 3 Tbles extra virgin olive oil
8 ½-inch thick slices sourdough bread
¼ cup freshly shaved curls of Parmesan cheese
(Use a potato peeler to shave curls from a fresh piece of Parmesan.)

1. To prepare Tomato Relish: In a glass or stainless steel bowl mix together the chopped tomatoes, 1 ½ tsp of garlic, and the basil. Mix in salt and 3 Tbles olive oil. Refrigerate.
2. Preheat grill or broiler.
3. Mix the remaining ¼ cup oil and 1 tsp minced garlic together. Brush both sides of the sourdough slices with the mixture. Grill or broil the slices for 1 to 2 minutes on both sides (be careful not to over-char the slice!)
4. Divide the toasted sourdough onto 4 serving plates, top with Tomato relish and Parmesan curls.

BRUSCHETTA with TOMATO RELISH
(from
Famie’s Adventures in Cooking)
"Everyone has a favorite version of Bruschetta with tomatoes, garlic, and basil. Here’s a classic version; its bold flavors will whish you away to Tuscany!"

2 cups ripe tomatoes, seeded and chopped
2 ½ tsp minced fresh garlic
3 Tbles fresh basil, chopped
1 tsp kosher salt
¼ cup + 3 Tbles extra virgin olive oil
8 ½-inch thick slices sourdough bread
¼ cup freshly shaved curls of Parmesan cheese
(Use a potato peeler to shave curls from a fresh piece of Parmesan.)

1. To prepare Tomato Relish: In a glass or stainless steel bowl mix together the chopped tomatoes, 1 ½ tsp of garlic, and the basil. Mix in salt and 3 Tbles olive oil. Refrigerate.
2. Preheat grill or broiler.
3. Mix the remaining ¼ cup oil and 1 tsp minced garlic together. Brush both sides of the sourdough slices with the mixture. Grill or broil the slices for 1 to 2 minutes on both sides (be careful not to over-char the slice!)
4. Divide the toasted sourdough onto 4 serving plates, top with Tomato relish and Parmesan curls.

"FINGER" SANDWICHES
(from The Parade Cookbook by the Editors of Parade Magazine)

Use thin-sliced bread, white and whole wheat, putting together one slice of each with any of the following fillings. Cut in small fancy shapes easy to eat with the fingers.

Sardine Filling
2 cans boneless sardines, undrained
4 Tbles softened butter or margarine
2 Tbles lemon juice
1 tsp Worcestershire sauce
2 tsp prepared mustard
Mash sardines; add remaining ingredients; mix thoroughly.

Ham Filling
¼ pound cooked ham, ground
2 Tbles mayonnaise
1 ½ tsp minced onion
1 Tbles minced green pepper
Combine all ingredients; mix thoroughly.

Egg Filling
2 hard-cooked eggs, minced
2 tsp minced pimiento
2 tsp minced green olives
1 Tbles mayonnaise
Combine all ingredients; mix thoroughly.

Frankfurter Filling
4 skinless frankfurters
1 Tbles prepared mustard
1 Tbles drained pickle relish
Put frankfurters through food chopper, using fine blade. Add remaining ingredients; mix thoroughly.

CARROT and MINT SOUP
(from Williams-Sonoma Thanksgiving & Christmas cookbook)

2 Tbles unsalted butter
2 yellow onions, diced (about 1 ½ cups/8 ounces)
10 – 12 carrots, peeled and sliced (about 4 cups/1 pound)
4 cups (32 fl ounces) chicken stock
3 large fresh mint sprigs
2 cups (16 fl ounces) milk
1 cup (8 fl ounces)heavy cream
Salt
Paprika
Sour cream
Chopped fresh mint

In a large saucepan over medium heat, melt the butter. Add the onion and sauté until translucent, 2 – 3 minutes. Add the carrots, stock and mint sprigs. Cover and simmer over low heat until the carrots are tender, 25 – 30 minutes. Remove the mint sprigs and discard.
Place a colander over a bowl and pour the contents of the pan into the colander. Reserve the cooking liquid. Put the vegetables in a food processor fitted with the metal blade and puree until smooth. Return the puree and the reserved liquid to the saucepan. Over medium-low heat, stir in the milk and cream. Season to taste with salt and a little paprika and heat almost to a boil; do not allow the soup to boil.
Serve with a dollop of sour cream and a sprinkling of chopped mint on each serving.
Serves 6 – 8 with leftovers
This soup can be made up to 24 hours in advance, through the step of pureeing the vegetables; combine the puree and cooking liquid, then cover and refrigerate. Fresh mint is preferred, but if it is unavailable, substitute 2 tsps crushed dried mint, adding it with the carrots; omit the chopped mint garnish. The leftover soup can be stored in a covered bowl in the refrigerator for 1 day, then reheated slowly to serve.

ARTICHOKE DIP
(from No Jacket Required – Collection of Recipes from InCircle Neiman Marcus)

4 ounces Cheddar cheese, grated
4 ounces Parmesan cheese, grated
1 (14 ounce) can artichoke hearts, drained
½ cup chopped green onions
½ tsp garlic salt
½ cup mayonnaise
Paprika for seasoning

Preheat oven to 50 degrees. Mix together cheese, artichoke hears, green onions, garlic salt, and mayonnaise. Sprinkle paprika over the top. Bake for 20 minutes, or until bubbly.

Serve with tortilla chips.

Makes about 4 cups

ARTICHOKE APPETIZERS
(from God’s Portion Day Cookbook)
Burlington, Iowa Area Catholic Parishes

1 bunch green onions
1 clove garlic
2 jars marinated artichoke hearts
4 eggs
12 soda crackers, crushed
Parsley
Salt and pepper to taste
2 cups grated sharp cheese

Saute green onions and garlic in oil from 1 jar of artichoke hearts. Drain. Cut up hearts. Beat eggs; add rest of ingredients to eggs. Pour into 8-inch or 9-inch square pan. Bake at 325 degrees for 35 to 40 minutes. Cut in small squares and serve warm.

           CHRISTMAS WREATH CHEESE SPREAD
              (from Christmas Memories Cookbook)

            "Impress your guests with your creativity!"
                           Yield about 3 cups

2 8-oz packages cream cheese, softened
½ cup mayonnaise
½ cup grated Parmesan cheese
10 slices bacon, cooked crisp and crumbled
½ cup smoked almonds, chopped
¼ cup sliced green onion
Pimento strips
One bunch fresh parsley, chopped (preferably flat-leafed)
Must be made ahead.

1. In food processor, or with mixer, cream together cream cheese, mayonnaise, and Parmesan until smooth.
2. Mix in crumbled bacon, nuts, and green onion. Refrigerate 30 minutes
3. Form cheese into a long roll; shape into a "wreath", approximately 8 to 10 inches in diameter. (Use hands, cheese will be soft even though chilled.)
4. Liberally cover wreath with chopped parsley. Select long strips of pimento and shape into a bow on wreath. Dot wreath with bits of pimento to resemble berries. Chill.

Variations:
1. Substitute ½ cup chopped ham, ¼ cup green pepper and ¼ cup chopped onion for bacon and green onion.
2. Substitute ½ cup chopped cooked chicken or turkey for bacon; add 1 Tbles curry powder.
               HORSERADISH CREAM SAUCE
                   (from The New Basics cookbook)
             --Authors of The Silver Palate Cookbook--

"This is delicious with smoked trout or fillet of beef."

¾ cup heavy or whipping cream
½ cup mayonnaise
½ cup prepared horseradish, drained
2 Tbles Dijon mustard
Pinch of sugar
Salt and freshly ground black pepper, to taste

1. Whip the heavy cream in a bowl until it forms soft peaks.
2. Combine the mayonnaise, horseradish, and mustard in another bowl. Using a rubber spatula, fold in the whipped cream. Add the sugar, salt, and pepper. Stir well, and transfer to a serving bowl.
(2 cups)

                   POLENTA with CHEESE
           (from The St. Louis Herb Society Cookbook)
                                  (serves 6)

3 cups milk
1 ½ tsp salt
¼ tsp nutmeg
1/8 tsp ground white pepper, or to taste
¾ cup finely ground corn meal
2 eggs
1 cup freshly grated Parmesan cheese, divided
4 Tbles melted butter

Heat oven to 400 degrees. Butter a large casserole. In a heavy saucepan, bring milk, salt, nutmeg, and pepper to boil over medium heat. Add corn meal slowly, stirring constantly with a wooden spoon. Cook until spoon stands up, about 20 to 30 minutes.

Beat eggs with fork. Add ¾ cup of the grated Parmesan cheese to the eggs. Stir and add egg mixture to corn meal mixture until well blended. Place in casserole. Dribble melted butter over top and sprinkle with remaining ¼ cup Parmesan.

Bake until slightly browned on top and bubbly, about 15 to 20 minutes.

    JOAN HOOD'S SEAFOOD SPREAD
           (from Webster Groves Herb Society
                     Cookbook, Volume III
)

Joan is Co-Founder of the Webster Groves Herb Society. Joan Hood was President of the State of Missouri Garden Club. I know her well and she's is a wonderful person!

1 pkg. dry onion soup mix
1 (8-ounce) pkg. cream cheese,
Whipped into 1 cup sour cream
1 cup crabmeat or shrimp or mixture of both
½ tsp herb blend*
2 tsp parsley, chopped
Salt and pepper to taste

Whip cream cheese and blend sour cream into cream cheese. Add onion soup mix, crabmeat, herbs, salt and pepper. Blend well. Serve on/with crackers. *Herb blend: 2 tsp sage, 1 tsp marjoram and ½ tsp caraway seed.

   MERRY, MERRY, MERRY MEATBALLS
          (from Christmas Memories Cookbook)

"Three variations on a cocktail party basic."

BASIC MEATBALL INGREDIENTS
2 pounds extra-lean ground beef round
1/3 cup chopped fresh parsley 
2 eggs
1/3 cup dry bread crumbs
2 Tbles soy sauce
½ tsp garlic salt
¼ tsp black pepper
2 Tbles grated onion

1. Preheat oven to 450 degrees.
2. Combine all ingredients in a large bowl. Mix well (using hands is good). Form into walnut-size balls.
3. Place meatballs on rack of broiler pan. Bake 10-15 minutes until brown.

Piquant Cranberry Sauce
1 1-pound can jellied cranberry sauce
1 12-ounce bottle chili sauce
2 Tbles firmly packed brown sugar
1 Tbles lemon juice

Merry Sherry Sauce
1 cup sherry
1 cup ketchup
1 ½ tsp oregano
½ cup water

Spicy Molasses Sauce
1 cup molasses
1 cup vinegar
1 cup ketchup
2 tsp butter
1 tsp Tabasco sauce

Sauce:
1. Heat all ingredients for sauce of your choice in a large saucepan for 5 minutes.
2. Add cooked meatballs to sauce-pan and continue heating over medium heat for 15 minutes.
3. Transfer to chafing dish, if desired. Serve with toothpicks.


        BLINTZ Hors d'oeuvres
        (from Fortnightly Favorites Cookbook)

  (Recipes from the members of The Fortnightly
      Club, University of Missouri - Columbia.)

Serving Size: 25

2 8-ounce pkgs cream cheese
2 egg yolks
1 cup sugar
2 1-lb loaves thinly sliced white bread - such as Pepperidge Farm
1 cup butter - melted
1 cup brown sugar, packed
1 tsp cinnamon

Heat oven to 300 degrees
Mix cream cheese, egg yolks, and sugar.
Trim crusts from bread and roll slices out thin.
Spread bread with cream cheese mixture and roll up.
Melt butter.
In a bowl mix brown sugar and cinnamon.
Dip rolls in butter and roll in brown sugar and cinnamon mixture.
Place rolls on cookie sheet and chill.
Cut rolls into bite-sized pieces (can be frozen at this point).
Bake 20 minutes.
Serve with sour cream for dipping.

      NEW YEARS EVE SUPPER
      (from For All Occasions Creative Cooking)

CRAB MEAT MOLD

8 ounces cream cheese
1 can cream mushroom soup
1 cup mayonnaise
2 Tbles Knox gelatin
¼ cup cold water
6 1/3 ounce can crabmeat
1 cup celery, chopped fine
Parsley
Pimento
Party rye bread

In a double boiler melt cream cheese, mushroom soup and mayonnaise. Dissolve Knox gelatin over cold water, then add to double boiler and take off fire. Add crabmeat and finely chopped celery. Put in greased mold and chill, cover with Saran wrap. Decorate with parsley and pimento. Serve with party rye.

This is pretty if a fish mold is used. (Can be prepared one day ahead)

Preparation Time: 30 minutes
Easy


              P.F. CHANG'S STYLE
             MONGOLIAN BEEF
                      (Easy and Amazing)


Ingredients:

2 tsps + 2 Tbles oil (vegetable or olive)
½ tsp ginger, minced
4 cloves garlic, finely minced
½ cup soy sauce (low sodium is best)
¼ cup water ½ cup packed brown sugar
1 lb flank steak (or your favorite cut of beef thinly sliced)
1/3 cup cornstarch
2 green onions, sliced

Instructions:

1. Heat oil in a small pan over medium low. Add ginger and garlic and stir just until fragrant (about 1 minute). Add soy sauce, water and brown sugar and bring to a boil, Let boil 3 - 5 minutes or until slightly thickened. Set aside
2. Slice the flank steak into ¼" slices and toss with cornstarch. Gently shake off any excess.
3. Place 1 Tbles at a time of oil in pan or wok and heat over medium high heat. Cook the beef in small batches for about 2 minutes. (It doesn't need to cook all of the way through, it will cook completely when combined with the sauce).
4. Once all the beef has been cooked, combine with the sauce and heat over medium until hot and bubbly. Remove from heat and stir in green onions. Serve over rice.
                 YAMS with SPICED
         HONEY-MOLASSES BUTTER
     (from Bon Appetit Keep it Simple Cookbook)

"Like Russet Potatoes, Yams lend themselves 
well to baking. Sweet as they may be on their own, they taste even better with the Honey-Molasses Butter added here."

1 cup (2 sticks) unsalted butter, room temperature
½ cup clover honey
1 Tbles robust-flavored (dark) molasses
1 tsp ground cinnamon
½ tp ground cloves
Large pinch of cayenne pepper
Eight 10-11 ounce yams (red skinned sweet potatoes)

Beat butter, honey, molasses, cinnamon, cloves and cayenne in medium bowl to blend; season to taste with salt. (Honey-Molasses Butter can be prepared 5 days ahead. Cover and refrigerate. Bring mixture to room temperature before using.)

Preheat oven to 375 degrees. Rinse potatoes; pat dry. Pierce each potato several times with fork; place on baking sheet. Bake potatoes until tender, about 1 hour. Cut lengthwise slit in top of each potato, press in ends to open top. Spoon some Honey-Molasses Butter into opening of each potato and serve.

      TOMATO and CUCUMBER SALAD
                with BASIL FLOWERS
         (from Flowers in the Kitchen Cookbook)

"This dish is a great appetizer accompanied by a glass of wine and a crusty loaf of bread. Or better yet, make it lunch with a bowl of olives and some sardines. It is best made with fresh imported mozzarella, but a domestic mozzarella will do."

2 medium ripe tomatoes
1 medium cucumber
1 medium sweet onion such as Vidalia, Walla Walla, or Texas
8 ounces mozzarella cheese
About 3 Tbles olive oil
Salt and freshly ground pepper
½ cup basil flowers (cut the flower stems in between each whorl as described below)*

Core and chop the tomatoes into 3/4-inch dice. Peel the cucumber, ½-inch dice. Combine all the vegetables in a bowl.
Cut the cheese into ½-inch dice, or if using fresh mozzarella , shred it into bite-size pieces. Add the cheese to the vegetables and toss.
Drizzle the oil over the vegetable mixture and season with salt and pepper. Toss the vegetables with the basil flowers and taste for seasoning. Add a bit more olive oil if the salad is not moist enough. Let the salad marinate at lease 30 minutes, and as long as a few hours, before serving. Refrigerate it in hot weather, allowing it to come to cool room temperature for serving.

*The best way to remove the florets from the basil plant is to snip the stem closely above and below each flower whorl, discarding the stems in between which are sometimes bitter.

           BAKED NEW POTATOES
                             "1 per person"
         (from Entertaining by Martha Stewart)

"Tiny baked new potatoes are a satisfying, cheap, interesting hors d'oeuvre. I put out a great big tray of steaming hot potatoes surrounded by bowls filled with toppings of crumbled crispy bacon, sour cream, melted butter, grated cheese, chopped ham, chopped scallions, red caviar, herbs, salt, and pepper. Buy the smallest, most uniform, blemish-free new potatoes you can find.
Wash the potatoes and arrange in one layer on baking sheet. Bake in a 350 degree oven until tender. Adjust quantities of toppings according to the number of potatoes."

Martha Sue's Comment
"I have done this and it worked very well. You can use what ever toppings you choose, of course. I used small cocktail plates and salad forks. Also, I would allow more than 1 per person."

           TOMATO BRUSCHETTA
                 (from A Thyme for Cooking)

Ingredients:
4 tomatoes
¼ cup vinegar (red wine or balsamic)
¼ chopped onion
1 clove garlic (chopped)
Basil or Italian seasoning, fresh or dried (fresh ½ Tbles dried ½ tsp)
2 Tbles olive oil
¼ cup Parmesan cheese
Loaf of French bread (sourdough or ciabatta)
Olive oil

Method:
Mix all ingredients except last two. Slice bread; brush with olive oil and toast on both sides. Spoon on bruschetta or serve separately. (Additional ingredients can include caper and a dash of A1 steak sauce).

                     CARROT RING
         (from Sesquicentennial On the Misissippi, 
   1893 - 1983 Heritage Cookbook
, Burlington, Iowa)
                            Ruth Buehler

1 ½ cups cooked carrots (mashed)
Mix in thoroughly:
½ cup soft bread crumbs
3 well beaten egg yolks
½ cup milk
½ cup liquid from carrots
1 tsp grated onion
1 tsp salt
¼ tsp pepper

Fold in the stiffly beaten whites of 3 eggs.
Turn into greased ring mold or pan and bake 1 hour @350 degrees or until knife inserted comes out clean.
Set pan in a larger pan containing hot water before putting in oven to bake.
If ring mold is used, turn out and serve buttered peas in the center.

(Do not grease the sides of a cake pan. How would you like to climb a greased pole?)

          CUCUMBER SANDWICHES
             (from The Fannie Farmer Cookbook)

"These used to be called tea sandwiches, but there's no reason why they shouldn't appear with cocktail as well."

4 thin slices fresh white bread (8 small sandwiches)
4 Tbles butter, softened
1 large cucumber
Salt
2 Tbles mayonnaise
¼ tsp dried tarragon, crumbled
Freshly ground pepper

Cut the crusts from the bread and spread slices with butter. Peel and seed the cucumber, chop coarsely, and sprinkle with salt. Let stand in a colander for 10 minutes. Pat dry, mix with the mayonnaise and tarragon, season to taste, and spread on the bread. Cover with the second slices, cut into quarters, and arrange on a plate.

WATERCRESS SANDWICHES - Substitute 1/3 cup chopped watercress for the cucumbers, and omit the salting and draining.

         MUSHROOM CROUSTADES
   (From A Taste from Home, Valley Newcomers Club)

"A gift to me Christmas 1994 from Judi Farrell, a friend of mine from Burlington, Iowa, then living in South Texas"
This is her recipe
:

48 very thin slices bread
4 Tbles soft margarine
4 Tbles butter
3 Tbles finely chopped green onions
½ lb mushrooms, finely chopped
2 Tbles all-purpose flour
1 cup heavy cream
1 Tbles minced fresh parsley
1 ½ tsp minced chives
½ tsp fresh lemon juice
½ tsp salt
1/8 tsp cayenne pepper

Cut a 2 ½ inch circle from each of 48 slices of bread. Lightly spread softened margarine on both sides and press into 1 ¾ inch mini muffin tins. Bake 10 minutes at 350 degrees or until bread is lightly toasted. Cool. Store in airtight container overnight or freeze until ready to use. In a 10 inch skillet, melt butter. Add green onions and cook over moderate heat for 4 minutes, stirring constantly. Add mushrooms and cook for 10 to 15 minutes. Remove from heat and sprinkle flour over mixture, stirring to blend. Return to heat. Pour in heavy cream; stir and heat to boiling. When thickened, simmer and cook 1 minute. Remove from heat; add parsley, chives, lemon juice, salt, and cayenne pepper. Cool. May be refrigerated or frozen until ready to use. Fill shells just before baking. Bake at 350 degrees for 10 minutes. Let cool 5 minutes before serving.
 
Perfect for the hostess, because this recipe can be made partially or completely ahead, and filled shells can be frozen. Bake frozen shells for 20 minutes.

Makes 48 servings.

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