APPETIZERS 8
FRIED CHEESE DREAMS
1/2 lb shredded Swiss or cheddar cheese
3 eggs, beaten
1 tsp baking powder
1 Tbs sherry (optional)
1/4 tsp paprika
flour for dredging
Vegetable oil for deep frying
Mix together the cheese, eggs, baking powder, optional sherry, and paprika. Put some flour in a narrow cup or glass and drop the cheese mixture in 1 tablespoon at a time. Swirl the cup to coat the mixture and drop into hot (375º) oil. Fry until golden brown and drain on a wire rack. Serve immediately. Makes about 3 dozen.
LOW FAT KNOEPHLE
1 3/4 cup flour
1 teaspoon salt
3/4 teaspoon baking powder
1/2 cup water
1 egg
Combine dry ingredients, mix in egg and water to make a stiff dough. Chill.
1 cup chopped celery
1 cup chopped onion
1 1/2 cup diced potatoes
2 Tablespoon oil
3 cups water
1 Tablespoon chicken base
4 cups skim milk
Optional: 1/2 cup evaporated skim milk
Saute onions, celery and potatoes in oil. Add water and chicken base. take chilled dough and roll 2 Tablespoons at a time into pencil sized ropes. Cut into 1/2 inch chunks and drop into the boiling soup. Stir. When the dough is all in the soup cover the pot and let it simmer for about 20 minutes. Add the milk (even the evaporated if desired) and season to taste. Heat through then serve.
STUFFED BREAD DOUGH
strong flavored stuffing ingredients - such as anchovies, sliced garlic, slivers of hard grating cheese such as Romano olive oil for frying
put about 3/8 inch olive oil in a small to medium fry pan. Heat to just barely smoking, take walnut sized balls of dough, Pat into 1 1/2 in rounds, place a bit of filling ingredient you like - not too much (1 inch piece anchovy, thick slice garlic, 1 inch sliver of cheese - into the center) Fold over and press to seal. Fry oil till brown on one side, turn over and brown. Drain on paper towels
SNACK FRUIT BALLS
1/3 cup each dried apples, dried apricots, dates
1/3 cup coconut
1/2 cup raisins
1/2 cup sesame seeds
1/3 cup walnuts
2 cups peanuts
For the "glue"
1 cup melted chocolate chips,
1/3 cup honey
1/2 cup peanut butter.
Mix together, make balls. Can be rolled in powdered sugar. A bit messy, but so tasty!
Add raisins to salted, buttered popcorn. The salt and sweetness, and the crunchy and chewy makes good popcorn
CORNED BEEF RYE PUFFS
1 cup water
1/2 cup butter or margarine
1/2 cup flour
1/2 cup rye flour
2 tsp dried parsley flakes
1/2 tsp garlic powder
1/4 tsp salt
4 eggs
Caraway seeds
CORNED BEEF FILLING:
2 pkgs (8 oz each) cream cheese, softened
2 pkgs (2 1/2 oz each) thinly sliced cooked corned beef, chopped
1/4 cup sour cream
2 Tbsp minced chives
2 Tbsp diced onions
1 tsp spicy brown mustard
1/8 tsp garlic powder
10 small stuffed olives
In pan over medium heat, bring water and butter to boil. Add flours, parsley, garlic powder and salt all at once; stir until a smooth ball forms. Remove from heat; let stand for 5 minutes. Beat in eggs, one at a time. Beat until smooth. Drop batter by rounded teaspoons 2 inches apart onto greased baking sheets. Sprinkle with caraway seeds. Bake at 400º for 18-20 minutes or until golden . Remove to wire racks. Immediately cut a slit in each puff to allow steam to escape;cool. In a mixing bowl, combine the first eight filling ingredients; mix well. Stir in olives. Split puffs; add filling. Refrigerate.
Yield 4-1/2 dozen puffs
STUFFED CHERRY TOMATOES
2 doz cherry tomatoes, cut in half
8 strips of bacon, fried, drained, crumbles
tabasco sauce
Scoop out seeds of the tomatoes and turn upside down to drain. Fill with crumbled bacon, and sprinkle with tabasco sauce to taste.
STUFFED DATES
1 3 oz pkg cream cheese, softened
2 Tbsp powdered sugar
1-2 Tbsp orange juce
1/4 cup chopped walnuts
1 8 oz pkg pitted dates
Beat cream cheese until creamy, add powdered sugar and enough orange juice to make a creamy stuffing consistency. Stir in walnuts. Make a lengthwise slit in the dates and stuff with cream cheese mixture. Makes about 4 dozen.
CURRIED CHICKEN PUFFLETS
36 miniature cream puffs
1 10 1/2oz can of cream of chicken soup
1 Tbsp curry powder
1 1/4 cups cooked, chopped chicken
salt & pepper
paprika for garnish
Split each cream puff in half. Combine undiluted soup, curry powder and chopped chicken and heat through over low heat. Season to taste with salt and pepper. Fill bottoms of puffs wth the hot mixture and replace tops.
SPINACH PUFF
3 pounds spinach, cleaned
Pinch cinnamon
Salt and pepper
1 tablespoon melted butter, plus more for greasing casserole
3 beaten eggs
1/2 cup freshly grated pecorino Romano
Preheat oven to 375º. Bring 6 quarts of water to a boil, add 2 tablespoons salt. Add spinach and cook for 30 seconds, until just limp, drain, squeeze out excess moisture, chop finely. Place spinach in bowl of a food processor and puree with cinnamon, salt, and pepper. Turn puree out in a bowl and stir in butter, eggs, and cheese and stir well. Turn mixture into well-buttered casserole and cook in oven for 15 to 25 minutes, until eggs are set and top is golden brown. Serve hot, in wedges
DEVILISH DEVILED EGGS
8 hard-cooked eggs, peeled and halved lengthwise
1/2 cup reduced-calorie mayonnaise
1/4 cup low-fat (1%) creamy cottage cheese, drained
1 tablespoon curry powder
1 tablespoon Dijon mustard
Dash hot pepper sauce
Paprika, for sprinkling
Parsley sprigs, for garnish
Place 4 of the egg yolks in a food processor or blender (discard the other 4) with the mayonnaise, cottage cheese, curry, mustard and pepper sauce. Process until smooth. Spoon the filling into a pastry bag with star tip. Pipe the filling into the egg whites, then sprinkle with the paprika. Garnish with the parsley. Refrigerate, covered, until ready to serve.
ZESTY CORN SALAD
2 (15 oz) cans white corn
1 cup chopped green pepper
1 cup chopped red/purple onion
1 cup chopped cucumber
1 cup seeded and chopped Roma tomatoes
1/2 cup Italian dressing
cayenne pepper to taste
salt and black pepper to taste
Drain the corn. Combine with the rest of the ingredients and toss lightly. Cover and chill overnight.
SWEET & SOUR COCKTAIL FRANKS
1 cup catsup
1 cup grape jelly
3 tablespoons lemon juice
3 tablespoons prepared mustard
1 20 oz can pineapple chunks, drained
2 16 oz packages of franks (hot dogs), cut into one-inch pieces
Over low heat, simmer catsup, jelly, lemon juice and mustard together in sauce pan for about 3 minutes. Stir well to mix all ingredients well. Add franks and pineapple and continue to simmer for about 15 minutes. Transfer the franks, pineapple and sauce to a fondue pot or chafing dish. Keep warm and serve with cocktail picks or toothpicks. Replenish the fondue pot as needed during the party.
TO FREEZE: Any franks, pineapple or sauce which have not been put in the fondue pot can be frozen for later use. To serve, thaw, reheat, and serve as suggested above.
VARIATIONS:
Add 1 teaspoon hickory flavored liquid smoke.
Substitute 4 (7 oz each) packages cocktail franks for regular franks.
Substitute 24 to 32 cooked meatballs for franks
PICKLED HOT PEPPERS
Makes 3 pints
48 fresh hot peppers, about 3 to 4 inches long and 1-inch in diameter at the stem end
1 quart vinegar
2 tablespoons sugar
1 teaspoon salt
Wash peppers and remove the stem, leaving as much of the pepper as possible. Drain peppers in colander.
In large 3-quart pot, heat the vinegar, sugar and salt over high heat until the sugar is dissolved. Add the peppers. Bring to a boil and boil 2 minutes. Remove pot from heat. With tongs, remove peppers from vinegar solution and pack into the pint jars, pressing gently to pack. Pour vinegar solution over peppers to within 1 inch from the top. Press peppers to submerge in vinegar solution. Wipe rim of jar, add top and seal.
Store in cool dry place. These peppers will keep for months
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