Easy and great tasting
2 8 oz. Cans of Pillsbury refrigerated dinner rolls
1 4 oz. Can of mushroom stems and pieces, drained and chopped
1 8 oz. Package of softened cream cheese
1 t Seasoned salt
1 Egg, lightly beaten
1-2 T Poppy seeds
Preheat oven to 375°F.
On ungreased baking sheet, separate crescent dough into 8 rectangles. Press perforations to seal.
Combine cream cheese, mushrooms and salt. Mix well. Spread mixture in equal portions over each rectangle of dough. Roll up each rectangle lengthwise (jellyroll fashion) and pinch seams to seal.
Slice each log into 1-inch pieces. Place seam side down on baking sheet. Brush each piece with beaten egg and sprinkle with poppy seeds.
Bake at 375°F for 10 to 12 minutes until brown. Makes about 4 dozen.
Onion Tart with Sherry Peppers Sauce
Ingredients: XXA XXP
1-3/4 C Flour
1/2 C Cold unsalted butter
2 T Shortening
1/2 t Salt
Raw rice for weighting
1/4 C Olive oil
1 T Flour
3 lb. Large onions, thinly sliced
2 C Half-and-half
4 Large eggs
1-1/2 T Sherry Peppers Sauce
1-1/2 t Salt
1 t Fresh thyme (1/2 t dried)
For the Shell: Preheat oven to 375°F.
In a large bowl blend together the flour, butter, shortening and salt until it resembles meal. Add 4 tablespoons ice water. Toss the mixture until water is incorporated, and form dough into a ball. Chill it, wrapped well and flattened slightly, for 1 hour.
Roll out dough 1/8" thick on a lightly floured surface. Fit it into an 11-inch tart pan with a removable fluted rim, leaving a 1-inch overhang, and fold the overhang inward, pressing it against the side of the shell so the dough stands slightly above the edge of pan. Prick the bottom of shell lightly with a fork and chill the shell for 30 minutes.
Line shell with foil, fill it with the rice, and bake in the lower third of preheated oven (375°F) for 20 minutes. Remove the foil and rice carefully, bake the shell for 5 to 7 minutes more, or until it is pale golden, and let it cool in the pan on a rack. Shell may be made one day in advance and kept covered at room temperature.
For the Filling: In a Dutch oven, cook the onions in the olive oil, covered, over moderately high heat, stirring occasionally, for 15 minutes. Remove the cover, and cook the onions over moderate heat, stirring occasionally, for 1 hour, or until they are golden.
Sprinkle in the flour and cook the mixture, stirring, for 1 minute. Remove Dutch oven from heat. Stir in 1 cup of the half-and-half and combine the mixture well.
In a large bowl, whisk together the eggs, the remaining 1 cup half-and-half, Sherry Peppers Sauce, salt and thyme. Add the onion mixture, and combine filling well.
Put the baked shell on a baking sheet, pour the filling into it, and bake the tart in the middle of a preheated 375°F oven for 30 to 35 minutes, or until it is set. Let the tart cool in the pan on a rack for 15 minutes. Serve the tart warm with Tomato Basil Concasse garnished with basil sprigs. Serves 4 to 6.
For Tomato Basil Concasse:
In a bowl, combine 2 large seeded and chopped tomatoes, 1 tablespoons extra virgin olive oil, 2 teaspoons red wine vinegar, and salt and pepper, to taste. Stir in 1/4 cup finely chopped fresh basil leaves. Concasse may be made 2 hours in advance and kept covered and chilled. Makes about 2-1/2 cups.
Denise and Randys Dip for Fresh Fruit
8 oz. Cream cheese
7 oz. Marshmallow fluff
1 T Grated orange peel
Dash of ground ginger
Mix all ingredients and chill.
*can be doubled or tripled
Notes: This is such a wonderful dip for all kinds of fruit -- apple slices, orange sections, strawberries, grapes, fresh pineapple chunks, pears. You can make a beautiful tray for your gathering.
1/2 lb. Lean ground beef
1/2 lb. Pork sausage
1 lb. Velveeta cheese
1 C Onion, finely chopped
1 C Chunky salsa (Mild, Hot or Hottest -- your choice)
1/2 can Cream of mushroom soup
2 Large cloves garlic, minced or put through a garlic press
Brown ground beef and sausage together until crumbly. Drain on paper towels to remove as much fat as possible.
Combine beef/sausage mixture in a heavy saucepan, and add the remaining ingredients. Cook and stir over low heat until cheese is melted, and mixture is thoroughly combined. Serve warm with tortilla or corn chips. Makes 4 to 5 cups.
8 Corn tortillas
1/2 C Shredded Monterey Jack cheese
1/2 C Shredded medium-sharp or mild Cheddar cheese
3-4 T Canned green chiles
2-3 T Olive oil
2 Medium tomatoes, chopped and seeded (enough for 2 cups)
1 Small white onion, finely chopped
1/4 C Fresh cilantro, minced (optional, but recommended)
Large clove garlic, minced
3 T Fresh lime juice
2 t White wine vinegar or tarragon vinegar
1 Jalapeño pepper (more or less, to your taste), seeded, veins removed, minced
1/4 t Salt
For the Quesdillas:
Making quesadillas is like making tortilla sandwiches. Mix together the cheeses and spread equally on four of the tortillas. Sprinkle the chiles evenly over the cheese. Top with the remaining tortillas.
If you have a skillet or griddle large enough to accommodate all 4 quesadillas, warm it up and add the oil. Over medium-high heat, cook the quesadillas 2 minutes or until bottoms are browned. Carefully turn them over and brown the other side. Remove from heat and cut each into quarters. If your skillet is smaller, cook quesadillas one at a time, using 2 teaspoons of oil with each quesadilla.
Serve warm with salsa. Makes 16 wedges.
For the Salsa:
Combine all ingredients in a non-metallic bowl; chill for 1 hour. Bring to room temperature, stir and drain any excess liquid.
Note: A considerable amount of fat can be removed from quesadillas by using low-fat cheeses. If fat is of great concern, try using non-stick cooking spray rather than olive oil for cooking.
Should you wish to turn up the heat in your salsa just a little, substitute a serrano chile for the jalapeño.
Spicy Marinated Shrimp
2 lbs. Large shrimp, peeled and deveined
1 T Salt
1 Lemon, cut in half
8 C Water
3/4 C White wine vinegar or tarragon vinegar
3/4 C Olive oil
1-2 Serrano chiles (more or less, depending on taste), seeds and veins removed, finely minced OR
1 Dried chile de árbol, crushed (no seeds)
1/4 C Fresh cilantro, chopped
2 Large cloves garlic, minced or put through a garlic press
2 T Fresh cilantro, chopped (if desired)
3 Green onions (white part only), minced
Freshly ground black pepper, to taste
Combine the water, salt and lemon halves in a Dutch oven, and bring to a boil. Add the shrimp, stir, and boil gently for 4-5 minutes. Remove from heat and drain.
Combine the vinegar, olive oil, chiles, cilantro and garlic in a large zip-top plastic bag or other plastic container. Add the boiled shrimp, and refrigerate for 12 hours or overnight, turning several times.
To serve, drain liquid from shrimp. In a large bowl, combine chilled shrimp with additional cilantro, green onions and black pepper, and toss well. Arrange in a serving dish, and serve immediately.
Good appetizers give you an opportunity to display not only your culinary skills, but your good will toward your guests. Food alone will not ensure the success of a party, but it will go a long way toward letting your guests know that you're glad they came.
Double this recipe as needed
1 pkg. Instant vanilla pudding mix (small)
16 oz. Sour cream
2 T Thawed juice concentrate (your choice, but Tropicana Twister Orange/Peach is great)
Combine pudding mix, sour cream and enough juice concentrate to make a good dipping consistency. Refrigerate until ready to use. Makes just over 2 cups.
Cabbage Salad Basin St Style
5 lbs. cabbage, finely shredded
1 lb. 8 oz. carrots, grated
12 oz. onions, finely chopped
12 oz. celery with leaves, chopped
Dressing: (make the day before)
2/3 cup plain low-fat yogurt
2/3 cup Canola Oil
1 3/4 cups vinegar
1/4 cup honey
4 tsp. paprika
4 tsp. caraway seed
2 3/4 tsp. dill weed
3/4 tsp. celery seed
3/4 tsp. salt
1/4 tsp. pepper
1/2 cup parsley, chopped
In a very large bowl, combine cabbage, carrots, onions and celery. Mix well. Chill.
Combine dressing ingredients and whisk until well blended. Chill. Just before serving, pour dressing over vegetables and toss well.
Serve with a No. 6 dipper. (2/3 c. per serving)
Note: For added color, use purple cabbage when it's available. Make the dressing the day before to fully develop the flavors.
Rump Roast Au Jus
This is a wonderful way to do rump roast in the crock
pot. It creates a wonderful juice while it cooks; serve it
over individual servings of beef. Makes 10 servings
NOTE BELOW you can increase this to as many servings as you need
1 tablespoon ground black pepper
1 tablespoon paprika
2 teaspoons chili powder
1/2 teaspoon celery salt
1/2 teaspoon ground red pepper
1/2 teaspoon garlic powder
1/4 teaspoon mustard powder
1 (4 to 5 pound) rump roast
1/2 cup water
1 In a small bowl, mix together black pepper, paprika,
chili powder, celery salt, red pepper, garlic powder, and
mustard. Rub mixture over the surface of the meat.
2 Place meat in a slow cooker, and add 1/2 cup water.
Cook on Low for 8 to 10 hours. When meat is tender and
well done, transfer roast to a serving platter. Skim fat
from juices, and strain; serve with meat.
NOTE use 3 crockpots and buy 3, 5 pounds rump roast
Hearty, tender beef in a sumptuous red wine sauce.
2 cups all-purpose flour
4 Tablespoon salt or to taste
2 Tablespoons ground black pepper
8 poundss cubed stew meat
12 tablespoonss butter or margarine
4 onions, chopped
8 carrots, chopped
8 clove garlic, minced
6 cups red wine
4 bay leaf
9tablespoons chopped fresh parsley
4 teaspoon dried thyme
8 (6 ounce) can mushrooms
8 (16 ounce) can onions, drained
1 In a small bowl, combine the flour, salt and ground black pepper. Coat the beef cubes with this mixture.
2 Melt the butter or margarine in a large skillet overmedium high heat. Add the meat and brown well on all side Pour this into a 10 quart casserole dish or use two large baking pans .
3 Return the skillet to the heat and add the onion, carrots and garlic to it. Saute for 5 to 10 minutes, or until onion is tender. add the wine, bay leaf, parsley, thyme, and liquid from the mushrooms. Pour over meat.
4 Bake, uncovered, at 350 degrees F (175 degrees C) for 2 1/2 hours. Remove cover, add canned onions and mushroom crowns, and bake for 30 more minutes.
Lemon Grass Beef Skewers
Bo Nuong Xa
Marinated lemon grass beef skewers that can be broiled or
barbecued. A traditional Vietnamese dish, best if dipped in Nuaoc
Cham sauce. Makes 6 servings *Note you can increase to triple this recipe
1 1/2 poundss sirloin tip,
2 teaspoons white sugar
2 tablespoons soy sauce
1 teaspoon ground black pepper
2 cloves garlic, minced
2 teaspoons sesame seeds
2 stems lemon grass, finely chopped
12 romaine lettuce leaves
fresh cilantro, garnish
fresh basil, garnish
fresh mint, garnish
sliced green onion, garnish
1 To Marinate: In a shallow nonporous dish or bowl combine the meat, sugar, soy sauce, pepper, garlic, lemon grass and sesame seeds. Mix together. Cover dish and refrigerate for 4 hours. During last hour, separately soak wooden skewers in water.
2 Preheat oven to broil OR lightly oil grill and preheat to high heat.
3 Remove meat and marinade from refrigerator. Thread meat onto pre-soaked skewers, accordion style. Broil or grill until done, about 15 to 20 minutes. Serve hot from skewers or remove from skewers and place on lettuce leaves. Garnish with cilantro, mint leaves, basil and sliced green onions and serve.
4 heads lettuce, cleaned & broken up
2 bags spinach, cleaned & torn up
4 crab delights, broken up & sprinkled over lettuce
(artificial crab and/or real salad shrimp)
2 c. cubed cheese, sprinkled over
8 hard cooked sliced eggs, sprinkled over
2 cucumbers, diced & sprinkled around
1 can water chestnuts, sliced & diced & sprinkled around
Serve with your favorite dressing, suggest Thousand Islands
Baked Beans Hawaiian Style
4 cans great northern beans (48 oz ea.)
4 c. chopped onions
2 lbs. dark. brown sugar
2 lbs. cubed ham
1 bottle ketchup (28 oz)
1 can crush pineapple (20 oz) drained
1/2 c. prepared mustard
1/3 c. vinegar
Rinse and drain beans. Combine all ingredients, mixing well. Divide beans into 4 greased 9 x 13 x 2 inch pans. Cover tightly, bake at 350 deg. for 1 1/2 hr..
Uncover and bake 20 - 30 min more.
Serves 75 - 100 people
(Serves 65; Makes 6 Casseroles)
10 lb. frozen broccoli, uncooked
2 (50 oz.) cans cream of mushroom soup
10 c. raw rice, cooked partially
2 (50 oz.) cans cream of chicken soup
3 lb. sliced or shredded processed cheese
Spread broccoli in roaster, steam table pans or casseroles. Sprinkle rice over top. Spoon on mushroom soup, then chicken soup. Top with sliced or shredded processed cheese. Bake (covered?) at
350 degrees for 2 hours.
3 c. sugar
1 c. light corn syrup
1/2 c. BUTTER
1/4 c. orange juice concentrate
1 tsp. salt
12 lbs baby carrots or slices -- cooked
In a large pot, combine the first 5 ingredients, bring to a boil over medium heat. Boil for 5 min. stirring occassionally. Place carrots in 2 9 x 13 baking pans; pour mixture over carrots. Bake uncovered in 350 deg. oven for 30 - 40 min. until heated through.
Mary Matello,s Famous Macaroni Salad
You can triple this :
2 cups macaroni( elbow )-- cooked
4 eggs -- chopped
4 tablespoons green onion -- chopped
2 carrots shaved into small strips
1 lg gren or red pepper sweet ones cubed small ( optional )
2 tablespoons sweet pickle juice -- to taste
salt and pepper -- to taste
1 jar chopped pimiento (drained)
2 tablespoons olives -- chopped 1/2 cup mayonnaise -- to taste
Blend all ingredients together. Add pickle juice to taste.
Wild Rice & Orange Salad
8 lbs. cooked wild rice, or gourmet rice blend
6-1/4 cups slivered almonds
4 cups currants
6 cups orange juice
1-1/2 cups fresh Italian parsley, chopped
1-1/2 cups fresh cilantro, chopped
2-1/2 lbs. Serrano chilies, seeded and minced (wear rubber gloves)
3/4 cup orange zest, grated
3 lbs. mixed salad greens
6 cups bottled vinaigrette dressing
Combine all ingredients, except greens and vinaigrette, in a bowl. Chill.
Can be made the day before. Assemble by making a bed of greens on the plate, drizzle with dressing and top with rice salad. Drizzle more vinaigrette on top if desired. Serves 50