"Romano Cheese Crisp "
Angel StarzNSky
1 loaf of French bread or baguette sliced into 1/2 inch pieces
1 cup Roman cheese, shredded
1 clove garlic, minced
8 oz. cream cheese, softened
Combine cheese and garlic and spread on bread slices. Broil in
oven
until cheese melts and bread is golden brown. Serve hot.
" Sheila's Cream Cheese Dip "
Angel StarzNSky
1 8 oz. package cream cheese, softened
1 fresh tomato
2 cloves garlic minced
fresh ground pepper
Slice tomato in half and scoop out inside pulp. Combine tomato pulp
with cream cheese and garlic. Mix with a mixer for several minutes
until smooth. Place mixture in a small bowl and sprinkle with fresh
pepper. Refrigerate until ready to serve. Potato chips actually go
great with this dip, but you may also use your favorite crackers.
" Layered Pizza Dip "
Angel StarzNSky
1 (6-ounce) jar marinated artichoke hearts, undrained
1 (8-ounce) package cream cheese, softened
1/8 teaspoon pepper
1/2 cup tomato sauce
3 small green onions, sliced
1/4 cup sliced ripe olives
1/2 cup (2 ounces) finely shredded mozzarella cheese
Drain artichoke hearts, reserving marinade. Combine 2 teaspoons
reserved marinade,
cream cheese, and pepper in a small bowl,
stirring until smooth. Spread into a
lightly greased 9-inch pie plate.
Combine 3 tablespoons reserved marinade and tomato
sauce;pour
over cream cheese mixture. Layer artichoke hearts, green onions,
and remaining ingredients over tomato sauce. Bake at 350° for
15 to 20 minutes or until thoroughly heated. Serve with crackers or
baguette slices. Yield: 12 appetizer servings
" Stuffed Mushrooms Tarragon "
Angel StarzNSky
1 pound large mushrooms
2 tablespoons olive oil
1/2 cup bread crumbs
2 tablespoons grated onion
1/2 teaspoon dried tarragon
1/2 teaspoon pepper
1/2 cup shredded Swiss cheese
2 tablespoons (about) milk
2 tablespoons grated Parmesan cheese
Clean the mushrooms. Remove the stems from the mushroom
cups; chop the stems and set aside.
Rub the mushroom caps lightly with the olive oil.
Combine the chopped mushroom stems, bread crumbs, onion,
tarragon and pepper in a medium bowl; toss well. Add the Swiss
cheese; toss gently. Stir in just enough milk to moisten.
Stuff the mushroom caps with the mixture. Sprinkle with the
Parmesan cheese. Arrange on a baking sheet.
Bake at 375 degrees for 15 minutes.
*Variation: Substitute cream or stock for the milk.*
Note: The bread crumb mixture may be prepared in advance.
Stuff the mushroom caps when ready to bake.
Serves 6
" Chile Con Queso Dip (Light) "
Angel StarzNSky
1 (14.5-ounce) can diced tomatoes, undrained
1 (10-ounce) can diced tomatoes and green chiles, undrained
1 teaspoon olive oil
1/2 cup chopped onion
2 garlic cloves, minced
1 (8-ounce) block fat-free cream cheese, softened
1 teaspoon chili powder
6 ounces light processed cheese, cubed (such as Velveeta Light)
Cilantro sprigs (optional)
Drain tomatoes and tomatoes with chiles in a colander over a bowl,
reserving 1/3 cup liquid; set tomatoes and reserved liquid aside. Heat
oil in a medium saucepan over medium heat. Add onion and garlic;
sauté 4 minutes. Add cream cheese; cook until cheese melts,
stirring constantly. Add tomatoes, reserved liquid, and chili powder;
bring to a boil. Add processed cheese; reduce heat and simmer
3 minutes or until cheese melts, stirring constantly. Garnish with
cilantro, if desired. Serve warm with baked tortilla chips.
Yield: 3- 1/2 cup servings
" Vegetable Cheese Ball "
Angel StarzNSky
This version of a classic favorite appetizer adds the crunch and flavor
of celery, green pepper, and onion to the blend of cheeses. The
recipe makes two cheese balls, so you can freeze one for a
future gathering.
2 8-oz pkgs cream cheese, softened
2 c grated sharp cheddar cheese, softened
1/4 c chopped celery
1/4 c chopped green pepper
1/4 c grated onion
2 tbsp water
2 tsp Worcestershire sauce
1 tsp lemon juice
Paprika or 3/4 c finely chopped nuts
Blend cheeses thoroughly. Stir in vegetables. Blend in remaining
ingredients except paprika or nuts. Shape into 2 balls. Sprinkle
with paprika or roll in chopped nuts. Refrigerate or freeze.
" Cajun Chips "
Angel StarzNSky
Oil for frying
8 Corn tortillas
Cajun spice blend (blackened redfish seasoning works well)
Heat the oil to 350. Cut each tortilla (like a pie) into 6 triangles. Add to
the oil and cook until crisp, turning often. Drain on paper towels.
Sprinkle
lightly with the Cajun seasonings while the chips are still hot.
Allow to cool. Serve alone or with salsa.
" Northwest Spread "
Angel StarzNSky
1 (8-ounce) package cream cheese, room temperature
1/4 cup whipping cream
1 green onion, thinly sliced
2 teaspoons freshly-squeezed lemon juice
Dash of red pepper sauce
4 ounces smoked salmon, gently shredded
1 ripe avocado, mashed
In a large mixing bowl, combine cream cheese and whipping cream
together until smooth and creamy. Stir in green onion, lemon juice
and red pepper sauce. Gently fold in smoked salmon and mashed
avocado, being careful not to overmix. Serve with crackers.
Makes 2 cups.
" Mushroom and Ricotta Cheese Pate "
Angel StarzNSky
1 pound mushrooms
1/4 cup chopped celery
1 cup toasted pecans
1/2 cup ricotta cheese
1/2 cup grated Parmesan cheese
1/2 cup minced fresh parsley
1/4 cup unsalted butter or margarine
1/2 cup minced shallots
1 cup freshly toasted bread crumbs
2 tablespoons chopped fresh basil
3 sprigs of fresh oregano
1 teaspoon salt
Cayenne to taste
Butter an 8-cup loaf pan and line with waxed paper or
parchment
paper. Process the mushrooms, celery, pecans, ricotta cheese,
Parmesan cheese and parsley in a food processor until a
coarse mixture forms.
Melt the butter in a skillet over medium heat.
Add the shallots. Sauté the shallots until pale. Add the mushroom
mixture, breadcrumbs, basil, oregano, salt and cayenne; mix well.
Pack the mixture into the prepared pan. Cover with additional buttered
waxed paper. Bake at 400 degrees for 1 to 1-1/2 hours or until
tester comes out clean. Let stand until cool. Invert onto a serving platter. Serves 10
Note: Pate is best served cool, but not cold.
" All-American Snack "
Angel StarzNSky
3 c thin pretzel sticks
4 c Wheat Chex
4 c Cheerios
13 oz can salted peanuts or cashews
1 t garlic salt
1 t celery salt
1/2 t seasoned salt
2 T grated parmesan cheese
1/4 c melted butter
4 t woshestershire sauce (tabasco if you want)
In slow-cooking pot, mix together pretzels, cereals, and peanuts.
Sprinkle with garlic salt, celery salt, seasoned salt, and cheese.
Pour melted butter over all; toss until well mixed. Cover and
cook in slow- cooking pot on low 3 to 4 hours. (I wedged a
wooden
spoon between the cover and the crock as it cooked.
It lets the steam escape and I think makes it crisper) Uncover the
last 30 to 40 minutes. Serve as appetizer or snack.
" Grilled Shrimp Nachos "
Angel StarzNSky
5 ounces White corn tortilla chips
5 ounces Monterey jack cheese, grated
1/4 cup Mild green chilies, chopped
1/2 pound Shrimp (medium, peeled and de-veined,grilled)
Salsa
Sour cream
Place the chips in an oven-ready serving dish (or a cookie sheet)
to form a layer. Allow the chips to overlap. Mix together the cheese
and chilies. Sprinkle on top of the chips. Bake at 375 for 5 minutes or
until the cheese has melted. Top with the
cooked shrimp. Garnish with the salsa and sour cream.
Serves 2-4
" Fried Almonds "
Angel StarzNSky
8 ounces Almonds, blanched, whole
3 Tablespoons Olive oil
Salt
Heat the oil in a heavy skillet. Add the almonds and cook for about
3 minutes, stirring frequently. Drain on paper towels. Sprinkle on salt
while the almonds are still hot.
" Hot Crab Dip "
Angel StarzNSky
1 3/4 cup crabmeat
8 oz cream cheese; softened
1/4 cup almonds, slivered
2 tablespoons milk
2 tablespoons onion, minced
1 teaspoon horseradish
1/2 teaspoon salt
1/2 teaspoon pepper
Combine all ingredients in a medium bowl; mix well. Spoon mixture
into a 1-quart casserole dish. Bake at 375 degrees for 20 minutes.
Serve dip hot with assorted crackers.
" Clam Chip Dip "
Angel StarzNSky
1 thin sliver of garlic
6 oz Cream cheese
8 oz Clams, minced; drained
1 tablespoon clam broth
1 teaspoon lemon juice; fresh squeezed
1 teaspoon Worcestershire sauce
1/2 teaspoon salt
dash Pepper
Put all ingredients into blender container and blend until smooth.
Serve with chips.
" Two Cheese and Beer Dip "
Angel StarzNSky
1 cup cottage cheese; small curd
3 oz cream cheese
2.25 oz Deviled ham
1/4 cup Beer
1/2 teaspoon hot sauce
1 dash salt
Parsley; for garnish
Put all ingredients except parsley into a mixing bowl and beat until
smooth. Place in bowl and garnish with parsley
" Hot Salsa "
Angel StarzNSky
3 medium tomatoes
3 or 4 jalapeno peppers
1 medium onion
dash of oregano
salt and pepper to taste
In saucepan boil tomatoes and peppers. Drain water and remove skin
from tomatoes. Put in blender with remaining ingredients and blend
for a minute or until smooth, unless you prefer your salsa chunky.
Serve with tortilla chips.
" Beef and Sausage Dip "
Angel StarzNSky
1 lb ground beef
1 lb sausage
medium onion, chopped
1 lb Velveeta cheese
1 can cream of mushroom soup
8 oz Sour cream
4 tabespoons Old el paso jalepeno relish
Brown beef, sausage and onion. In saucepan, melt 1 lb. Velveeta cheese.
Cut into chunks. Add cream of mushroom soup, 8 oz. sour cream, and relish.
Drain meat and add other ingredients. Add additional relish for more spice.
" Petro's "
Angel Judy
chili (homemade or can)
frito's
shredded cheese
tomato
lettuce
sour cream (if desired)
Place frito's in bowl. Add hot chili, cheese, tomato, lettuce and sour cream.
Kids love this!!
" Rye Bread Dip "
Angel Aunt Lynn
2 lb round rye bread (Tear out middle of bread to form bowl.)
Tear pieces up for dipping.
Dip
8 oz cream cheese
1 stick butter
1/2 c sour cream
1/2 t dry mustard
1 t paprika
3 green onions chopped all the way
Beat all ingredients with mixer and place in bread.
" Bulls Eyes "
Angel Aunt Lynn
1 roll chicken liver
1 finely chopped onion
8 oz cream cheese
1 t Worcestershire sauce
1 t lemon juice
Trim crust off white bread. Roll it with rolling pen.Spread
mixture on bread. Cut into strips then roll each strip up.
Kids love to help do this!
" Cheese Straws "
A Heavens Angels Birthday Party Recipe
Angel StarzNSky
About 1/2 cup freshly grated Parmesan cheese
or sharp cheddar
1 teaspoon paprika
1/4 teaspoon salt and 1/8 teaspoon cayenne pepper
Rectangle of store-bought puff pastry, about 9 by 12 inches
In a bowl combine the cheese, paprika, salt and cayenne and
chill until later. Roll the rectangle out slightly larger than it is and
cover right half of it with cheese and paprika. Fold left side to cover
the cheese and press edges together. Roll dough out again to
a rectangle which is 9 by 12 inches. Refrigerate dough on a
cookie sheet while you preheat the oven to 375 degrees.
Preferably with a pizza wheel cut dough into 1/2-inch wide by
12-inch long strips. Twist the strips into corkscrew shapes and set
on a baking pan, pressing ends down so they stick to the pan (helps
keep the shape) Bake for 20 minutes. Cut into smaller "straws".
Yield: 36 cheese straws
" Kentucky Bourbon Steak Bites "
A Heavens Angels Birthday Party Recipe
Angel StarzNSky
2 pounds filet mignon
1 cup Kentucky bourbon
Salt
Freshly ground black pepper
2 tablespoons olive oil
1 tablespoon butter
1 large white onion, sliced
1 large red onion, sliced
1 baguette French bread
1/2 cup sour cream
3 tablespoons prepared horseradish
1 bunch flat leaf parsley
Preheat the oven to 350 degrees F. Place the filet mignon in a bowl.
Pour bourbon over steak and marinate for 1 hour. Remove the filet
mignon from the bourbon and season with salt and pepper. Add the
olive oil to a hot sauti pan. Sear the filet mignon on all sides,
about 1 minute per side. Place the meat in the oven and roast for
15 minutes or until medium rare. Remove the meat from the oven and
allow to rest for 15 minutes. Slice the filet in half lengthwise.
Slice each half into 18 thin slices so you have a total of 36 slices.
In another sauti pan over medium-low heat, melt the butter. Add the
sliced white and red onions. Caramelize the onions until they are
deep golden brown, about 25 minutes. Remove from the heat and cool.
Slice the baguette into 36 < to = inch thick slices. In a small bowl,
combine the sour cream and the horseradish. Place a piece of filet
mignon on each slice of bread. Top with some of the caramelized onions.
Place a small amount of the horseradish sour cream on top of the onions.
Garnish with parsley.
Yield: 36 hors d'oeuvres
" Lobster Deviled Eggs "
A Heavens Angels Birthday Party Recipe
Angel StarzNSky
2 dozen eggs
2 (1 1/4 pound) lobsters, steamed, shelled, and chopped
1 tablespoon of mustard
3 shallots
2 tablespoons of mayonnaise
2 tablespoons of capers
1 bunch of minced chives
Simmer eggs in lightly salted water for 12 to 15 minutes.
Run under cold water until eggs are cool, then crack and
peel cleanly. Split eggs neatly and remove yolks. In a
large mixing bowl blend lobster, mustard, shallots,
mayonnaise, capers and chives. Season with salt and pepper.
Fill eggs with lobster salad and garnish with chives.
Yield: 48 pieces
" Spinach Dip "
A Heavens Angels Birthday Party Recipe
Angel Jo
1 10 oz pkg frozen chopped spinach, thawed
and squeezed dry
1 c mayonnaise
1/2 c chopped green onions
1/2 c minced fresh parsley
1/4 c plain yogurt or sour cream
1/2 ts fresh lemon juice
1/4 ts seasoned salt
1/4 ts dried dill weed
1/8 ts freshly ground black pepper
2 1-lb loaves rye or pumpernickle bread,
round or oval
radish slices, optional
In medium bowl, mix together spinach, mayonnaise,
onions, parsley, yogurt, lemon juice, salt, dill
and pepper Dip can be prepared 24 hours before
serving. Cover and refrigerate. Cut 3/4" slice
from top of 1 bread loaf. Cut and scoop out inside
and tear into 1/2" pieces. Tear second loaf into
chunks. Store in plastic bag if done ahead. To serve,
fill loaf with spinach mixture, garnish with radish
slices, and use bread chunks for dipping.
Serves 8
