APPETIZERS:
Artichoke Dip
Serve with
large corn chips (Fritos “Scoops”)
1 lg. can/jar artichoke hearts, chopped by hand or very
briefly in food processor
1 8 oz. pkg. cream cheese, softened
½ cup mayonnaise
½ cup sour cream
½ cup fresh parmesan cheese, grated
Dillweed, to taste
Minced garlic, to taste
Mix all
ingredients; bake at 350 degrees to heat.
Karen's
Bread Bowl & Scrumptious Dip
2 Round 2 lb. loaves of Pumpernickel Bread
(Carve one like a pumpkin, removing top, scooping out
soft bread, to achieve a bread bowl)
(Cut all remaining bread into dipping/bite size pieces)
Triple the
following (or more, as needed) and mix:
1 cup mayonnaise
1 cup sour Cream
½ cup fresh parsley, chopped by hand or processor
¼ cup fresh scallions, chopped by hand or
processor
1 clove garlic, minced
2 Tbs. chopped capers (most important)
2 dashes Tabasco hot sauce
Put Dip
into bread bowl; serve on large tray surrounded by bread chunks; enjoy!
Once the bread chunks are gone, eat the bowl.
Creamy Tarragon Dip
1 - 8 oz. package cream cheese, softened
½ cup sour cream
1 clove garlic, minced
1 T fresh tarragon, chopped
¼ cup green onions, chopped
1 t lemon juice
Combine all ingredients in a blender or food processor until smooth. Serve
with crackers or toasted bread pieces. Tarragon adds a nice flavor to the
traditional cream cheese and sour cream base.
Dilled Cheese Squares
16 oz. Gouda cheese (4 c shredded)
3 eggs, beaten
¼ c chopped red pepper
¼ c chopped green onion
¼ tsp. dried dill weed
Mix all ingredients in a medium bowl. Pour into ungreased 8 inch square
baking pan. Bake at 350° until puffed and lightly browned 25-30 minutes. Cool
several minutes. Cut into squares. Makes 16 squares
Warm Crab
and Spinach Dip
Serve
this dip with French bread slices.
Makes about 2 cups
1 Tablespoon Olive oil
¼ cup Onions, diced
1 teaspoon Garlic, minced
½ cup Cream
8 ounces Brie cheese, rind
removed
¼ cup Spinach, chopped
½ pound Crab meat
1 Tablespoon Dijon mustard
½ teaspoon Dill weed
-Heat the oil in the top half
of a double boiler. Add the
onions and garlic. Cook until
just soft. Whisk in the cream
and heat. Slowly whisk in the
Brie. Simmer until melted.
Add the remaining ingredients
and simmer for 15 minutes.
Serve warm.
Salmon
Dill Mousse
Serve with
crackers or small sliced bread
15½ oz. canned red salmon
2 envelopes unflavored gelatin
¼ cup lemon juice
½ cup cucumber, peeled, seeded and chopped
½ cup onion, chopped
½ cup celery, chopped
½ tsp. Dillweed
1 cup
mayonnaise
1 cup whipping cream
lettuce leaves
cucumber slices (optional)
lemon slices (optional)
Drain
salmon, reserving liquid. Add water to salmon liquid to measure 1 cup.
Combine salmon liquid and gelatin; cook over medium heat until gelatin
is dissolved; stirring constantly. Remove from heat and set aside.
Remove skin and bones from salmon. Place half of liquid, half of salmon
and half of next 8 ingredients in blender or food processor; process
until smooth. Pour mixture into a lightly oiled 6‑1/2 cup mold (fish
shape). Repeat process with remaining half of ingredients; add to
mold. Chill until firm. Unmold on lettuce leaves. Garnish with
cucumber slices and lemon slices, if desired.
Ham Log
Serve with
crackers or small sliced bread
3 cups ham, ground or finely chopped
8 oz. cream cheese, softened
½ cup chutney (chopped, if necessary)
1 tsp. + Tabasco hot sauce
1 cup pecans, chopped (1/2 in log; 1/2 pressed
on top)
With
hands, mix ingredients together; shaped into logs approximately an inch
to an inch and a half in diameter, six inches long. It can also be
shaped like a football, or any other creative shape. Roll logs in nuts
to coat, or press half of the nuts into the top.
Sweet and
Sour Cocktail or Buffet Meatballs
1 lb. ground beef
1 egg
¼ cup bread crumbs
Salt and pepper to taste
Mix all
ingredients and shape into small meatballs.
Sauce:
1 lg. jar chili sauce
1 lg. jar grape jelly
Mix
together in pan. Simmer meatballs in sauce for 1 hour. Serve in
chafing dish with toothpicks or bamboo skewers.
Gjore's
Stuffed Mushroom Caps
Wash
mushrooms (easy by placing in plastic ziplock bag, adding water and lots
of salt; shake thoroughly while salt "scrubs" mushrooms, drain), remove
stems, leaving only caps.
Soak
mushrooms in soy sauce for a half hour or more; drain.
Place on
baking sheet. Fill with mixture of:
Deviled ham spread
Mayonnaise
Bread Crumbs
Sprinkle
Parmesan Cheese on top. Broil for a few minutes until golden brown on
top.
Dorset
Inn’s Vermont Cheddar Cheese Fondue
¾ Cup Butter
2 lb. Vermont Cheddar Cheese
¾ Cup Milk, warmed
2 Eggs
¼ tsp. Salt
In pan
over stove, stir cheese and butter until melted. Slowly add the warmed
milk and wisk smooth. Remove from heat and beat in eggs, one at a
time. Add the salt and put into fondue pot.
Humus
1 – 20 oz. Can of Chick Peas
1-2 cloves Garlic
1-2 tsp. Salt
1/3 cup Fresh Lemon Juice
4 Tbs. Tahini
Juice from chickpeas
1 Tbs. Olive Oil
Drain
chick peas and mash or puree in food processor. Crush garlic; add it
and salt and lemon juice. Beat in tahini. Add juice to think to dipping
consistency. Serve on plate and mound it up; create well in center for
olive oil. Serve with fresh warm pita bread.
Shrimp
Mold
Serve with
crackers or small slices of bread
1 can tomato soup (undiluted)
9 oz. cream cheese
2 Tbs. powdered gelatin, unflavored
½ cup cold water
½ cup green pepper, chopped
½ cup onions, chopped
1 lb. shrimp, cooked, chopped
1 cup
mayonnaise
Heat soup
and cream cheese until cheese is melted. Mix well. Soften gelatin in
cold water. Add to soup mixture. Stir until gelatin is melted. Cool.
Add remaining ingredients. Pour into 1‑1/2 quart mold. Chill. Unmold
onto serving plate.
Cheese Pennies
1 cup Butter (2 sticks)
2 cups Shredded sharp cheddar cheese
2 cups Flour
½ tsp. Salt
Cayenne Pepper or hot sauce (optional)
Cream
together butter and cheese; add remainder. Mix well, form 1” balls.
Place on cookie sheet and press flat (with fork?). Bake 15 minutes at
375 degrees.
Curry and
Chutney Pate
Serve with
crackers
2
pkgs. Cream Cheese (8 oz. size)
2/3 cup Colonial “Chut-Nut” Chutney (Rafetto is one
brand, among others)
½ cup Slivered Almonds
2 tsp. Curry Powder (mild)
1 tsp. Dry Mustard
Soften the
cream cheese. Mix all ingredients together and place into mold lined in
plastic wrap. Refrigerate. This spread is best if prepared three or
four days in advance to allow the flavors to blend. Unmold carefully,
pulling off plastic wrap, and serve with crackers.
Mexican Bean Dip
1 lg.
Can Refried Beans
1 envelope Taco Seasoning
Mix, place
in casserole dish, and top with:
1 Lg. Sour Cream
2 cups Sharp Cheddar Cheese
Bake at
350 degrees for 15 – 20 minutes; serve with Taco Chips.
MAIN COURSE:
Satay
Marinade for Meat Shish‑Ka‑Bob
Serves 6
3 lb. Beef, Chicken or Lamb, cut into cubes
½ cup peanut butter (prefer chunky)
½ cup chopped roasted peanuts (if using smooth
peanut butter)
½ cup soy sauce
1 Tbs. dark molasses
1 tsp. red pepper (powder)
1 clove garlic, minced
juice of 1 lemon
Mix and
simmer marinade in pan. Set aside 1/2 of marinade for dipping sauce
(below). Skewer meat; thoroughly cover meat with marinade; let sit for
at least 1 hour (the longer the better) before grilling. To remaining
marinade, add:
½ tsp. Tabasco hot sauce
8 oz. can Tomato sauce
Simmer and
serve hot as a dipping sauce for grilled shish‑ka‑bobs.
Bourbon Marinade
Try this
full-flavored marinade with beef, pork or chicken.
Makes about 1 cup
1/4 cup Soy sauce
1/4 cup Dijon
mustard
1/4 cup Bourbon
1/4 cup Brown sugar
1/2 teaspoon Salt
1/8 teaspoon
Worcestershire sauce
1/8 teaspoon Black
pepper
Mix all ingredients
until the sugar has dissolved. Marinate
the meat in the
mixture for 1 hour (turning several times).
Use the marinade as
a baste during cooking. Discard the
mixture after using.
Boeuf a la
Crème
(Serves
6-8 generously or 12 at buffet)
1 lg. Pkg. Cream cheese
1 pint Sour Cream
2½ lbs. Ground Beef
1 Onion, diced
1 tsp. Salt
½ tsp. Pepper
½ tsp. Garlic Salt
20 oz. Tomato Sauce (15 oz. & 8 oz. cans)
8 oz. pkg. Noodles
2 cups+ Sharp Cheddar Cheese (grated)
Blend
cream cheese and sour cream. Brown meat. Add onion, salt, pepper,
garlic salt, and tomato sauce. Simmer 20 min. Cook noodles; drain.
Line 9” x 13” dish with noodles. Add cheese mixture to meat; pour over
noodles. Sprinkle cheese on top. (Can refrigerate or freeze.) Bake at
325 degrees for 40 min.
Dennis’s
Beer Batter Fish
1 Egg, beaten
1 cup Flour
1 tsp. Baking Soda
1 Tbs. Salt
¾ tsp. Sugar
1 cup Beer
Beat
together; dip pieces of fish (good with Orange Roughy) and cook in
frying pan with hot oil.
Veal –
Hunter Style
1 Tbs. + Chopped Onions
½ cup White Wine
¼ cup Tomato Sauce
1 tsp. Beef Extract
1 Tbs. Chopped Parsley
Sprinkle Chopped Tarragon
½ lbs. Sliced fresh Mushrooms (optional) *
Season
veal with salt and pepper; rub in flour, sauté in butter until golden
brown and remove. * Sauté mushrooms. Add onions and wine; cook until
reduced by half. Add tomato sauce and beef extract and cook a few
minutes. Add parsley and tarragon. Pour sauce over meat and serve.
Meat Loaf
(Ann
Landers Recipe)
2 lbs. Meat – ground beef, sautéed
1 tsp. Accent (meat tenderizer)
¾ cup Catsup
1 pkg. Onion Soup
½ cup Warm Water
½ cup Bread Crumbs
2
Eggs
Mix ingredients
together, place into Loaf Pan, top with:
1
can Tomato Sauce
Bake at 350
degrees for 1 hour.
Beef Tenderloin
Marinate
Tenderloin in:
1
cup Soy Sauce
1
cup Olive Oil
1 cup
Sherry
6
cloves Garlic (or Garlic Powder)
Marinate at least
½ hour, or overnight; Cook at 450 – 500 degree oven for ½ hour. Cool
and slice.
Curried
Peanut Chicken
2 Whole Chicken Breasts, skinned and
boned cup (or 10 chicken tenders)
2 cups Half and Half
1½ cups Hellmann’s Mayonnaise
3 Tbsp. Mango Chutney
2 Tbsp. Dry Sherry
1 Tbsp. Sherry Vinegar
2½ Tbsp. Curry Powder
1 tsp. Turmeric
2 cups Salted Roasted Peanuts, finely chopped
Chopped fresh coriander (garnish)
Bake chicken in
Half-and-Half in shallow baking dish for 30 mins. Let cool and cut
into 1-inch cubes. Process the mayonnaise, chutney, sherry, vinegar,
curry powder, and turmeric in a blender or processor, until blended.
Either (a) dip in mayo mixture, roll in peanuts, and then skewer as
kabobs, or (b) toss chicken in mayonnaise mixture, pile on platter, and
sprinkle peanuts on top, garnish with coriander (cilantro).
Crab Norfolk
Serves 2
Serve this rich dish as an appetizer or build a main course around it.
4 Tablespoons Butter, melted
1/2 pound Lump crab meat
1 teaspoon White wine vinegar
1/4 teaspoon Worcestershire sauce
1/4 teaspoon Tabasco
Pre-heat the oven to 475. Divide the butter into two small shallow oven-ready dishes. Add half of the crab to each dish. Mix together the vinegar, Worcestershire, and Tabasco. Pour evenly over the crab portions. Place into the hot oven until well heated (about four to six minutes). Serve immediately.
Enchilada
SWG Triennial Supreme
This will
serve 12 or more.
1½ lbs ground beef
1 28 oz can crushed tomatoes
1 8 oz can enchilada sauce
1 small can green chilies
12 corn tortillas
1 16 oz pkg shredded cheddar cheese
minced onion
cilantro, (optional: minced red and green pepper, taco seasoning)
Cook the
ground beef and onion. Heat the crushed tomatoes and add the enchilada
sauce, cilantro, and any leftover taco sauce, salsa, tasting for desired
level of spiciness. If you want it to be very hot (spicy) add some taco
or SW powdered seasoning. Using a large casserole dish, make three
layers of: tortillas, meat, sauce, and cheese, ending with a layer of
cheese. After the first layer add the green chilies Bake at 350 degrees
for 45 minutes or until bubbly. Serve with a side dish of sour cream.
Joani’s Chicken Recipe
1 can
Cream of Mushroom soup
1 can Cream of Chicken soup
1 can Cream of Celery soup
1 box family size chicken flavor Rice A Roni
1 stick Butter/margarine
8-10
boneless chicken breasts
2 cups finely shredded cheddar cheese
¾ can white wine or water
Melt margarine in pan; mix Rice A Roni in with margarine to coat
rice/vermicelli (I usually put the seasoning mix in first in the melted
margarine, then coat the rice with that mixture). Lay chicken breasts
on rice mixture, then spread soups over chicken. Pour water or white
wine over mixture, then cover with foil. Bake in 350 oven for 1 hour;
remove foil and sprinkle with cheddar cheese. Bake for an additional
20 -25 minutes.
To Add:
Chicken Bordeaux
Ginger Chicken
Hawaiian Chicken
Chicken Divan
Chipped Beef
Chicken
Chicken Tetrazini
Joannes’ German
Noodles and Sauerkraut
Quiche Lorraine
SIDE DISHES:
Ken’s
Garlic Potato Casserole
8 med. Potatoes, peeled, cut, cooked
1 pkg. Cream Cheese
8 oz. Sour Cream
Butter
1 Tbs. Garlic Salt
1 Tbs. Garlic Powder
Mash all
the above ingredients together in bowl, put in greased casserole dish,
and top with:
2 cups Cheddar Cheese
Bake at
350o for an hour.
Brandy-Orange-Pecan Sweet Potatoes
2/3 cup Brown Sugar
½ cup Chopped Pecans
½ cup Melted Butter
1 Tbsp. Cinnamon
1 tsp. Salt
1 tsp. All Spice
1 tsp. Ginger
1 tsp. Nutmeg
½ tsp. Cloves
2 Eggs, beaten well
1/3 cup Orange Juice
¼ cup Bourbon, Brandy, or Grand Marnier
4 cups Cooked Sweet Potatoes (5 large potatoes+)
Mix
everything, adding nuts the last. Bake in casserole, topped with
marshmallows, as an option.
Fettuccine
Alfredo
Sauce:
1 cup Heavy Cream
¼ cup Butter
Salt and Pepper to taste
½ cup Freshly ground Parmesan Cheese
Chopped parsley
Garlic Salt
Melt
cream, butter, and cheese in pan slowly, stirring until cheese has
melted. Cook good quality egg noodles, drain and mix with sauce.
Reheat the combo for a few minutes. Serve.
Hollandaise Sauce
2
Egg Yolks
2 tsp. Tarragon Vinegar
Dash Cayenne Pepper
¼ lb. Butter (1 stick)
With
yolks, vinegar, and pepper, flick blender on to mix. Melt butter and
bring to boil. Pour butter into blender with blender running at medium
to high speed, slowly until butter is blended and sauce thickens.
From Judy
6/2002
GREEN ONION-AND-BACON MASHED POTATOES
4 large baking potatoes, peeled
8 oz. shredded colby-Monterey Jack cheese
6 to 8 bacon slices, cooked and crumbled
4 green onions, chopped
2 garlic cloves, pressed (I used the jarred garlic)
1/2 cup sour cream
1/4 cup butter or margarine, softened
1 1/2 tsp. salt
1/2 tsp. pepper
Combine potato and water to cover in a large Dutch oven' bring to a boil, and
cook 25 minutes or until tender. Drain
Mash potato ; stir in cheese and remaining ingredients.
GREEN BEANS WITH GARLIC-HERB BUTTER
1 lb. fresh green beans
1/4 cup butter or margarine
1 small onion, minced
1 celery rib, minced
