Appetizer Recipes
MMMMM----- Recipe via Meal-Master (tm) v7.07
Title: Almond Mushroom Pate
Categories: Appetizers
Servings: 6
2 tb Margarine
1 sm Onion, Chopped
Clove Garlic, Minced
1 1/2 c Sliced Mushrooms
1/2 ts Tarragon
1 c Blanched Whole Almonds
1 tb Lemon Juice
2 ts Soy Sauce
1 ds White Pepper
2 tb Cream Cheese, Optional *
* or Kefir cheese, or Neufchatel cheese GARNISH: Slivered or finely chopped
almonds, fresh parsley sprigs, pimiento strips, or sweet red pepper strips,
optional.
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In a large skillet, melt margarine. Add onion, garlic, and mushrooms. Saute
until tender but not browned. Add tarragon, stir until it is softened. Pour
mixture into a bowl of food processor. Add remaining ingredients. Process
until mixture is smooth. Add cheese if you prefer a more spreadable
consistency. Spoon into a serving bowl. Top with garnish of your choice.
Makes 1 1/2 cups. People who do not like ordinary pate seem to love this
one. Vary the herbs and substitute the vegetables as you wish. Serve with
water crackers, thick slices of crusty French bread, thin slices of whole
wheat bread, or unsalted whole wheat crackers. May be frozen. VARIATIONS: -
Substitute other vegetables for the mushrooms (maybe broccoli.) -
Substitute 1/2 t fennel for the tarragon and 1 c whole pecans for the
almonds - vary the flavor by using other seasonings such as basil, oregano,
dillweed, curry powder, or nutmeg.
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MMMMM----- Recipe via Meal-Master (tm) v7.07
Title: Almond Puff
Categories: Appetizers
Servings: 6
1/2 c Butter (or margarine),
-softened
1 c Gold Medal flour
2 tb Water
1/2 c Butter (or margarine)
1 c Water
1 ts Almond extract
1 c Gold Medal flour
3 Eggs
Chopped nuts Confectioners' Sugar Glaze (below)
Heat oven to 350. Cut 1/2 C. butter into 1 C. flour. Sprinkle 2 tbsp. water
over mixture; mix with fork. Round into ball; divide in half. On ungreased
baking sheet, pat each half into a strip, 12 by 3 inches. Strips should be
about 3 inches apart.
In medium saucepan, heat 1/2 C. butter & 1 C. water to rolling boil. Remove
from heat & quickly stir in almond extract & 1 C. flour. Stir vigorously
over low heat until mixture forms a ball, about 1 minute. Remove from heat.
Beat in eggs, all at one time, until smooth. Divide in half; spread each
half evenly over strips, covering completely. Bake about 60 minutes or
until topping is crisp & brown. Cool. Frost with Confectioners' Sugar Glaze
& sprinkle generously with nuts. 10 to 12 servings
CONFECTIONERS' SUGAR GLAZE
Mix 1 1/2 C. confectioners' sugar, 2 tbsp. butter,(softened), 1 to 1 1/2
tsp. almond extract or 1 1/2 tsp. Vanilla & 1 to 2 tbsp. warm water until
smooth.
**** And that is it.. **** Enjoy it!! V.O.
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MMMMM----- Recipe via Meal-Master (tm) v7.07
Title: Almond Stuffed Dates with Bacon
Categories: Appetizers
Servings: 6
1 pk (4-oz) blanched whole
-almonds
1 lb Pitted dates
1 1/2 lb Lean thinly sliced bacon cut
-into thirds
Put an almond in each date. Wrap a piece of bacon around each stuffed date
and secure with a toothpick. Line cookie sheet with aluminum foil. Place
dates on foil and bake in preheated 400 degree oven for 12-15 minutes or
until bacon is crisp. Remove to rack or paper towel; drain. Serve warm.
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MMMMM----- Recipe via Meal-Master (tm) v7.07
Title: Anchovy Olive Dip
Categories: Dips
Servings: 6
1 c Dairy sour cream
1/2 c Finely chopped stuffed green
-olives
1 1/2 tb Anchovy paste
1/2 ts Grated onion
Combine ingredients; mix well. Chill
Randy Rigg
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MMMMM----- Recipe via Meal-Master (tm) v7.07
Title: Anchoyade
Categories: Appetizers
Servings: 6
Jim Vorheis
4 oz Flat anchovy fillets
2 md Cloves garlic, finely
-chopped
1 ts Tomato paste
1 tb To 1 1/2 tb olive oil
2 ts Lemon juice (or red wine
-vinegar)
Freshly ground black pepper
8 To 10 slices French bread,
-1/2-inch thick, cut into
Strips
1 ts Finely chopped fresh parsley
Soak anchovies 10 minutes in cold water and pat dry with paper towels.
Place in a large mortar or heavy bowl with the garlic and tomato paste.
Pound with a pestle, wooden masher or spoon into a very smooth puree, or
use food processor with steel blade. Dribble the oil in, a few drops at a
time, stirring constantly until thick and smooth, like mayonnaise. Stir in
lemon juice and a few grounds of black pepper. Preheat oven to 500 F. Brown
bread lightly on one side. While bread is warm, spread untoasted side with
anchovy mixture, pressing it into bread with back of fork or spoon. Bake
for 10 minutes. Sprinkle with parsley and serve at once.
Note: For a first course, use whole slices of French bread spread with
anchovy mixture.
Colorado Cache Cookbook (1978) From the collection of Jim Vorheis
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MMMMM----- Recipe via Meal-Master (tm) v7.07
Title: Angel of Death Cheese Spread
Categories: Cheese, Spreads, Appetizers
Servings: 6
1 lb Gorganzola or Bleu Cheese
1 lb Ricotta cheese
2 Cloves chopped garlic
1 c Chopped walnuts
4 Fresh sage leaves
salt to taste cheese cloth
Chop garlic. Add to 1/4 C of water in a small saucepan. Reduce to 2
tablespoons.
Beat cheeses together. Add garlic mixture and salt, if desired.
In a double layer of cheesecloth - put sage leaves in a pattern in the
center. Sprinkle nuts on top. Put cheese mixture on top of nuts. Gather
cheesecloth and form into a ball. Tie together.
Put the cheeseball in a strainer over a dish and let sit in the fridge
overnight to drain.
Unwrap and serve!
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MMMMM----- Recipe via Meal-Master (tm) v7.07
Title: Angels on Horseback
Categories: Seafood, Appetizers
Servings: 1
Bacon slices
Oysters, fresh, raw
Salt and pepper
Paprika
Toothpicks
Wrap thin slices of bacon around freshly shucked oysters, sprinkled with
salt, pepper and paprika, and secure them with wooden picks. Put them on a
rack in a shallow baking pan and brown them slowly in a moderate oven
(350F), turning once, until the bacon is crisp. Serve hot, on parsley
sprigs or watercress. Angels on horseback may also be browned under the
broiler. They should be turned to crisp the bacon on all sides. Source:
Gourmet Cookbook, Volume 1
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MMMMM----- Recipe via Meal-Master (tm) v7.07
Title: Antipasto
Categories: Appetizers, Seafood
Servings: 10
2 Green Peppers
1 Medium Onion
2 Stalks Of Celery
3 Carrots
1 Garlic Clove
1/2 lb Sliced Mushrooms
1 Flowerets Of Med Cauliflower
2 tb Oil
1 c Tuna Fish Drained
1 Juice Of One Lemon
1 ts Granulated Sugar
13 oz Bottle Of Catsup
Finely chop peppers, onion, celery, carrots, garlic, mushrooms and
cauliflower; cook in hot oil for 5 minutes, mix well. Cook 5 minutes. Pour
into sterilzed jars, cool and refrigerate. When serving, place antipasto
in a pretty dish, surround with crackers.
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MMMMM----- Recipe via Meal-Master (tm) v7.07
Title: Appetizer Cheese Ball
Categories: Appetizers, Cheese, Eggs
Servings: 12
8 oz Cream Cheese, Room Temp.
4 oz Blue Cheese, Crumbled
4 oz Cheddar Cheese, Shredded
2 ts Mustard, Dijon Style
1 ts Worcestershire Sauce
1/8 ts Garlic Powder
1/4 ts Salt
1/2 c Pecans, Finely Chopped
2/3 c Currants
3/4 c Parsley, Chopped
MMMMM-----------------------------DIPPERS----------------------------------
Assorted Crackers
Apple Wedges
Place the cream cheese, blue cheese, cheddar cheese, mustard,
Worcestershire, garlic powder and salt in a mixer bowl and beat at low
speed just until well mixed. Stir in the pecans and currants. Taste and
adjust seasoning. Refrigerate the cheese mixture for 30 minutes or until
slightly firm, then shape into a ball. Roll in the chopped parsley to coat
well. Cover with plastic wrap and refrigerate until ready to serve. Let
stand at room temperature for about 30 minutes before serving. Place on a
platter surrounded with crackers and apple wedges.
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MMMMM----- Recipe via Meal-Master (tm) v7.07
Title: Apple Fritters
Categories: Appetizers
Servings: 12
1 Egg
1/3 c Milk
1 c Flour, all purpose
1 1/2 ts Baking powder
3 tb Sugar
1/4 ts Salt
1 c Apples, diced
Beat egg and add milk. Sift flour, measure and sift again with baking
powder, sugar and salt. Add to beaten egg and milk. Stir in apples. Drop
by teaspoonfuls in shortening and fry until golden brown. Drain on paper
towels. Serve with Kayro light corn syrup or sprinle with powdered sugar.
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MMMMM----- Recipe via Meal-Master (tm) v7.07
Title: Artichoke Squares #1
Categories: Appetizers, Eggs, Cheese
Servings: 24
12 oz Canned Artichokes
1 Small Onion, Minced
4 Large Eggs
8 oz Mozzarella Cheese
1/4 c Dried Bread Crumbs
2 tb Chopped Parsley
1/4 ts Salt
1/4 ts Pepper
Non-Toxic Flowers To Garnish
Drain liquid from 1 jar of artichokes into 1-puart saucepan. Drain liquid
from second jar of artichokes and discard. Finely chop all artichokes; set
aside. Grease 12 inch by 8 inch baking dish. In liquid in saucepan, over
medium heat, cook minced onion until tender. In medium bowl, with fork,
beat eggs until blended. Stir in cooked onion and chopped artichokes,
mozzarella cheese, bread crumbs, parsley, salt and pepper. Spread mixture
evenly in baking dish. If not baking right away, cover and refrigerate.
ABOUT 1 HOUR BEFORE SERVING; Preheat oven to 325øF. Bake artichoke mixture
30 to 35 minutes until set and lightly browned. Cool 15 minutes in dish on
wire rack. With knife, cut lengthwise into 4 strips then cut each strip
crosswise into 6 pieces. Arrange appetizer on platter; garnish and serve.
MAKES 24 HORS D'OEUVRES.
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Title: Artichoke Dip #1
Categories: Appetizers, Dips, Spreads, Cheese
Servings: 4
1 c Parmesan Cheese
1 c Mayonnaise
1 1/2 c Artichoke Hearts
Garlic Powder
Combine equal amounts Parmesan cheese and mayonnaise. Add garlic powder.
Add artichoke hearts and combine with cheese mixture. May be served cold
or heated 10 to 20 minutes in 350øF oven or until cheese is melted (do not
heat in microwave). Serve with chips or as a spread on french bread. Typed
by Syd Bigger.
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Title: Artichoke Spinach Dip
Categories: Dips, Syd's book
Servings: 1
1 1/2 oz Jar Artichokes Drained
10 oz Bag Spinach
3/4 c Mayonnaise
3 tb Lemon Juice
1/2 ts Grated Lemon Rind
1 Tabasco To Taste
1 Salt And Pepper To Taste
Chop artichoke hearts in food processor fitted with steel blade. Set
aside. Wash spinach well. Blanch in boiling water; drain; squeeze dry and
chop in food processor. Add chopped artichoke hearts and remaining
ingredients and process just until blended. Prepare a day in advance.
Serve with vegetable sticks. Yield 2 1/2 cups. From: Syd's Cookbook.
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Title: Artichoke Bottoms with Bay Scallops
Categories: Appetizers, Seafood
Servings: 8
3/4 lb Scallops, bay, washed
1 c Bread crumbs, fresh, fine
3 tb Parsley, fresh, minced
1/2 ts Tarragon, dried
1/4 c Celery, minced
2 Garlic, cloves, minced
28 oz Artichoke bottoms, drained
(2-14 oz cans)
Oil, canola, for brushing
On grill rack
Mix scallops, bread crumbs, parsley, tarragon, celery and garlic in a bowl.
Gently mound filling into artichoke bottoms.
Prepare grill. When coals are hot, set artichokes on grill rack, brushed
with oil, about 4 to 6 inches from heat source. Cover grill. Cook stuffed
artichokes for about 3 minutes or until scallops are opaque. Using a
long-handled spatula, transfer artichoke bottoms to serving dish. Serve
hot.
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MMMMM----- Recipe via Meal-Master (tm) v7.07
Title: Artichoke Chili Dip
Categories: Appetizers, Dips
Servings: 6
1 cn (14-oz) artichoke hearts
-drained and chopped
1 c Grated parmesan cheese
1 cn (4-oz) green chili peppers
-chopped
1 c Mayonnaise
Tortilla chips for dipping
In a small mixing bowl combine artichokes, cheese, peppers and mayonnaise.
Transfer mixture to an 8 inch round baking dish. Bake, uncovered, in a 350
degree oven for 20 minutes. Serve warm with tortilla chips.
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MMMMM----- Recipe via Meal-Master (tm) v7.07
Title: Artichoke Dip #2
Categories: Appetizers, Dips
Servings: 6
10 oz Frozen artichoke hearts
1 c Sour cream
1 c Mayonnaise
1/2 c Grated Parmesan cheese
PREHEAT OVEN TO 375F. Defrost artichoke hearts and drain. Mix together sour
cream, mayonnaise and Parmesan cheese. Add artichoke hearts and mix
thoroughly. Turn into a baking dish and bake until hot and bubbly.
Makes 3 Cups
PETER KUMP - PRODIGY GUEST CHEFS COOKBOOK
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Title: Artichoke Squares #2
Categories: Appetizers
Servings: 1
1 lg Onion
1 Garlic clove, minced
4 Eggs (beaten)
1/4 c Bread crumbs
2 Jars of artichoke hearts,
Chopped (not liquid)
1 1/2 ts Oregano
Salt, pepper to taste
ds Tabasco
2 c Shredded cheddar cheese
Saute the onion and garlic in marinade from 1 jar of artichoke hearts. Beat
the eggs and add bread crumbs, artichoke hearts (chopped), oregano, salt
and pepper, Tabasco, onion and garlic mix, shredded cheddar cheese. Pour
into a 9 x 13 inch or 7 x 11 inch pan; cook for 30 minutes at 325 degrees.
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MMMMM----- Recipe via Meal-Master (tm) v7.07
Title: Asian Guacamole
Categories: Dips, Appetizers
Servings: 6
1 tb Black or white sesame seed
1 lg Firm-ripe avacado
1 tb Shredded pickled ginger
3 tb Seasoned rice vinegar
-OR
3 tb Cider vinegar,mixed with
1 ts Sugar
1/2 ts Wasabi powder or
-prepared horseradish
MMMMM------------------------POTSTICKER CRISPS-----------------------------
12 Round potsticker skins
Place sesame seed in a 7-8" frying pan over medium-high heat. Shake pan
often until seed begins to pop, 3-4 minutes. Pour from pan; set aside to
cool.
Peel and pit avacado; dice into a bowl. Add 1/2 teaspoon sesame seed,
ginger, vinegar, and wasabi; mix gently. Transfer to a serving bowl and
sprinkle with remaining seed. Serve with potsticker crisps.
Per serving: 81 calories; 1.1 grams protein; 7.2 grams fat; (1.1 grams
saturated fat); 4.8 grams carbohydrates; 27 milligrams sodium; 0 milligrams
cholesterol.
*** POTSTICKER CRISPS ***
One at a time, dip potsticker skins in water; shake off excess. Lay in a
single layer on a greased 12x15" baking sheet.
Bake in a 450'F. oven until browned and crisp, 4-8 minutes, depending on
thickness. Cool on racks. If made ahead, package airtight and store at room
temperature up to 2 days.
Per crisp: 39 calories; 1.8 grams protein; 0.1 grams fat; (0 grams
saturated fat); 7.8 grams carbohydrates; 3.9 milligrams sodium; 0
milligrams cholesterol.
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MMMMM----- Recipe via Meal-Master (tm) v7.07
Title: Asparagus and Crabmeat Salad
Categories: Appetizers, Seafood
Servings: 4
1 c Mayonnaise
1 tb Lemon juice - fresh
1 1/2 ts Tomato paste
1 1/2 ts Shallot - minced
1/2 ts Dijon mustard
1/4 ts Pepper
1 lb Asparagus - trimmed
8 oz Crabmeat - cooked
4 lg Boston lettuce leaves - or
-butter lettuce leaves
Calories per serving: Number of Servings: 4 Fat grams per
serving: Approx. Cook Time: Cholesterol per serving: Marks:
*DIRECTIONS*
Whisk mayonnaise, lemon juice, tomato paste, shallot, Dijon mustard and
pepper in medium bowl. Cover and refrigerate until ready to use. (Can be
prepared 3 days ahead.) Cook asparagus in large pot of boiling salted water
until crisp-tender, about 4 minutes. Transfer to bowl of ice water and
cool. Drain and pat dry. mix crabmeat into mayonnaise. Season to taste
with salt. Arrange 1 lettuce leaf on each plate. Top with asparagus.
Spoon crabmeat mayonnaise over and serve.
Bon Appetit, April, 1991.
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Title: Asparagus Roll Ups
Categories: Appetizers
Servings: 12
1 Can Asparagus
1 Loaf Bread *
4 oz Bleu Cheese
1 ts Worcestershire Sauce
1 Beaten Egg
8 oz Cream Cheese
Garlic Powder To Taste
Pepper To Taste
* Remove crusts and flatten each slice.
Mix bleu cheese, worcestershire sauce, beaten egg, cream cheese and
seasonings. Spread on bread - place an asparagus spear on top and roll up.
Roll in melted butter and cut in thirds. Place on cookie sheet and bake for
about 20 min.-- at 350 degrees.
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MMMMM----- Recipe via Meal-Master (tm) v7.07
Title: Avocado and Raisin Dip
Categories: Appetizers, Dips, Syd's book
Servings: 4
2 Avocados, Peeled & Chopped
1/2 c Raisins
1/2 c Vegetable Oil
1/4 c Lime Juice
1 tb Sugar
1 tb Salt
1/4 tb Freshly Ground Pepper
Place all ingredients in blender container. Cover and blend on high speed
until smooth, about 45 seconds. Serve with raw vegetables, assorted
crackers or fried tortillas. Makes 1-2/3 cups of dip. From: Syd's
Cookbook.
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MMMMM----- Recipe via Meal-Master (tm) v7.07
Title: Avocado-Tofu-Egg Dip
Categories: Dips, Eggs, Appetizers
Servings: 6
10 Min to prepare
Yield 1 1/2 c
3 tb Cider vinegar
3 tb Cold water
1 Cake (1/4 lb) tofu
1 md (4" long) ripe avocado
2 Hard cooked eggs
1/2 ts Dijon mustard
1/2 ts Prepared horseradish
1/2 c Very finely minced red onion
From "The Enchanted Broccoli Forest" By Molle Katzen.
salt to taste pepper to taste
Place vinegar, water, tofu and avocado in the jar of a blender - or a food
processor fitted with the steel blade attachment. Puree until smooth.
Transfer to a bowl.
Coarsely grate or finely chop the hard-cooked eggs. Stir these, plus all
remaining ingredients into the puree. Cover tightly and chill.
Posted by Theresa Merkling.
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MMMMM----- Recipe via Meal-Master (tm) v7.07
Title: Aztec Pyramid Avocado Dip
Categories: Appetizers, Dips, Cheese, Syd's book
Servings: 8
3 Avocado *
1 c Cream Cheese, Softened
2 c Sour Cream
1 1/3 oz Taco Seasoning Mix, 1 Pkg
2 c Cheddar, Sharp, Shredded
3 c Fresh Tomatoes, Fine Chopped
5 Green Onions, Sliced,Use All
1/2 c Black Olives, Sliced
2 tb Lemon Juice
LAYER 1: (Bottom) Mash the avocados and blend in the lemon juice, mixing
well, and spread evenly in a bowl or on a serving plate to the edges of the
dish. LAYER 2: Beat the cream cheese until smooth and creamy. Blend in the
sour cream, mixing well, and blend in the taco seasoning, blending well.
Spread over the avocado layer. LAYER 3: Sprinkle the cheddar cheese over
the cream cheese mixture. LAYER 4: Distribute the tomatoes over the cheddar
cheese layer. LAYER 5: Spread the green onions over the tomato layer. LAYER
6: Top with the black olives. Serve at room temperature. Makes about 10
1/2 cups of dip. SUGGESTED DIPPERS: Tortilla Chips, Bell peppers, Lobster,
Jicama. From: Syd's Cookbook.
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MMMMM----- Recipe via Meal-Master (tm) v7.07
Title: Baba Ghannouj
Categories: Appetizers
Servings: 6
Med Eggplant *
1/4 c Tahini
1 tb Lemon Juice
Clove Garlic
1/4 ts Black Pepper
1 ds Ground Cumin
2 tb Sesame Seeds
2 tb Finely Chopped Fresh Parsley
* Peeled and cut into 1/2" cubes (about 3 cups)
~-------------------------------------------------------------------------
Steam eggplant until tender, about 8 minutes. Place cooked eggplant in
food processor. Add tahini (sesame paste),lemon juice, and garlic. Puree.
Stir in remaining ingredients; spoon into serving bowl. Garnish with
parsley sprig. Serve warm or chill. Makes 2 cups. HINTS: - Smaller
eggplants have thinner peels and a sweeter flavor. Select those with firm
skin free of soft spots. Store sesame seeds in cool, dark place in
refrigerator.
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MMMMM----- Recipe via Meal-Master (tm) v7.07
Title: Baba Ghannuj (Eggplant Appetizer)
Categories: Appetizers
Servings: 1
1 Large eggplant
1 Clove garlic; crushed
1 ts Salt
1/4 c Tahini; Sesame Seed Paste
2 tb Water
1/4 c Lemon juice
Lemon wedges
Parsley
Olive oil
Set oven to 375F. Wash eggplant and remove stem. Pierce with a fork 4-6
times. Place in baking dish. Bake for 45 minutes or until tender. Remove
from oven and run under cold water. Peel and mash; set aside. In serving
bowl combine garlic, salt, and Tahini. Gradually add water and lemon juice,
beating well. Fold in mashed eggplant. Garnish with lemon wedges, finely
chopped parsley and a sprinkle of olive oil. Scoop up eggplant with pieces
of Pita Bread to eat or serve as a side dish with any meal. Shared by Rita
Taule, Prodigy ID# BTVC62A.
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Title: Baby Pear Tomatoes and Brie
Categories: Cheese, Appetizers
Servings: 4
4 1/2 oz Round Brie cheese
Coarsely cracked black
-pepper
7 oz Baby pear tomatoes (red and
-yellow)
1 To 2 Tbsp. snipped fresh
-herbs (choose from basil,
-oregano, marjoram,
Fresh herb sprigs savory, dill, or a combination of them Sliced French
Bread
Generously line a 9 inch microwave-safe pie plate or quiche dish with fresh
herb sprigs. Place cheese over herbs in dish. Using the tip of a paring
knife, score top of the cheese in a diamond pattern. Generously top cheese
with black pepper. Micro-cook, uncovered, on 100% power (high) 1-1/2 to 2
minutes or till cheese just starts to melt. Arrange tomatoes around
cheese. Sprinkle cheese and tomatoes with snipped herbs. Cook on high 1
minutes more or till tomatoes are warm. Cut cheese into wedges; serve with
tomatoes and bread. Makes 4 to 6 appetizer servings.
From: 1990 Best-Recipes Yearbook, Better Homes and Gardens Shared By: Pat
Stockett
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MMMMM----- Recipe via Meal-Master (tm) v7.07
Title: Baby Shrimp and Tarragon Mustard
Categories: Appetizers, Dips, Seafood, Syd's book
Servings: 4
2 ts Dijon Mustard
1 ts Lemon Juice
1 1/2 ts White Wine Vinegar
2 ts Fresh Tarragon, Chopped
2 ts Dried Tarragon, Crushed
1 c Mayonnaise
3/4 c Baby Shrimp
1/2 c Sour Cream
Mix the mustard, lemon juice, vinegar, and tarragon. Blend in the
mayonnaise. Add the shrimp, then the sour cram. Blend well. Cover and
chill. Makes about 2 1/2 cups of dip. SUGGESTED DIPPERS: Butterflake
Biscuit Chips, Cabbage, Chili Peppers, String Beans, Artichoke Leaves.
From: Syd's Cookbook.
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Title: Bacon and Smoked Oysters
Categories: Appetizers, Seafood
Servings: 15
2 cn Smoked oysters
1/4 c Light vegetable oil
1/2 lb Bacon strips
40 Round wooden toothpicks
3 tb Garlic, minced
1. Cut bacon strips in thirds.
2. Wrap a bacon slice around each oyster and place a toothpick through to
hold it in place.
3. In a medium skillet, heat oil, and add garlic.
4. Cook wrapped oysters in oil until bacon is crisp.
5. Remove from pan and drain on a paper towel to drain.
Serves 15
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Title: Bacon and Cheese Eggs
Categories: Eggs, Appetizers
Servings: 6
6 Hard cooked eggs
3 tb Mayonnaise
2 sl Crisp bacon
2 ts Vinegar
1/4 c Grated cheddar
1/8 ts Salt
Mash egg yolks and stir with bacon, cheese, mayonnaise, vinegar and salt.
Fill egg white halves. Top with crumbled bacon.
From: Barbara Younger (FCTP67A) - Prodigy Posted by: Debbie Carlson -
Cooking Echo
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Title: Bacon Artichoke Bundles
Categories: Appetizers, Entertain
Servings: 30
1 lb Bacon
3 Jars marinated artichoke
-hearts; drained
1 Jar spicy brown mustard
Slice strips of bacon in half crosswise. Spread one side of bacon with a
thin layer of mustard. Drain artichoke hearts thoroughly and place one
piece of articoke at one end of bacon. (If artichoke hearts are too large,
they may be sliced in half before wrapping in bacon.) Roll and secure with
a wooden toothpick. Place rolled bacon strips on a broiler pan, making sure
they do not touch each other. Bake in a 375 degree oven for 30-45 minutes,
turning once, until bacon is cooked. (This may be done early in the day.)
Drain on paper towels and refrigerate until serving time. Reheat on baking
sheet at 350 degrees for 10 minutes or until hot. Source: "Teasers and
Appeasers", an Hors d'Oeuvre cookbook. Reformatted by: CYGNUS, HCPM52C
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Title: Bacon Horseradish Dip
Categories: Dips
Servings: 1
1/2 c Miracle Whip
1 c Sour Cream
1/4 c Real Bacon Bits
1/4 c Prepared Horseradish
Combine all ingredients and mix until blended. Cover and chill until
serving time. Makes 2 cups. From: Los Angeles Times.
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Title: Bacon Olive Hot Appetizer
Categories: Appetizers, Pork, Cheese
Servings: 4
6 Slices Bacon Crumbled
1 c Ripe Olives, Chopped
1/2 c Green Onion Tops, Chopped
1 1/2 c Shredded Cheddar Cheese
1 ts Curry
1/2 c Mayonnaise
Mix all ingredients. Toast bread on one side and cut in assorted shapes.
Spread mixture on untoasted side. Broil until brown or freeze until ready
to use. Typed by Syd Bigger.
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Title: Bacon Roll Ups
Categories: Appetizers, Pork, Cheese
Servings: 50
6 oz Cream Cheese With Chives
1 tb Milk
25 Mixed Grain Sandwich Bread
25 Bacon Cut In Halves
Combine milk and cheese. Stir to spreading consistency. Spread about 2
teaspoons on each side of bread, thin cut in 2 pieces. Roll bread and wrap
with bacon. Place on broiler pan. bake at 350øF for 30 minutes or until
bacon browns. These freeze well. Thaw before cooking. Yields 50.
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MMMMM----- Recipe via Meal-Master (tm) v7.07
Title: Bacon-Flavored Dip Mix
Categories: Dips
Servings: 1
2 tb Instant Bacon Bits
1 ts Instant Beef Bouillon
1 tb Instant Minced Onion
1/8 ts Minced Garlic
Combine all ingredients in a small bowl; blend well. Spoon mixture onto a
6-inch square of aluminum foil and fold to make airtight. Lable as
Bacon-Flavored Dip Mix. Store in a cool, dry place and use within 6
months.
Makes 1 package (about 3 T) of mix. Bacon Flavored Dip: Combine 1 cup of
sour cream and 1 package of mix. Chill at least 1 hour before serving.
Makes about 1 cup of dip.
VARIATIONS: Substitute 1 cup yogurt, 1 cup cottage cheese or 1 (8 oz)
package of softened cream cheese for sour cream.
MMMMM
MMMMM----- Recipe via Meal-Master (tm) v7.07
Title: Baked Cheddar Olives
Categories: Appetizers, Cheese
Servings: 24
1 c Cheddar Cheese, Grated
2 tb Unsalted Butter, Softened
1/2 c Flour
1/8 ts Cayenne Pepper
24 Pimiento-Stuffed Olives
Drain olives and pat dry with towels. Combine cheese and butter in a bowl.
Add flour and cayenne and blend until well mixed. Drop the dough by
tablespoons onto wax paper and wrap or mold each piece of dough around an
olive, covering it completely. Bake the wrapped olives on a baking sheet
in the middle of a preheated 400øF oven for 15 minutes or until golden.
Serve warm. Makes 24 olives. A 1969 Gourmet Magazine Favorite.
MMMMM
MMMMM----- Recipe via Meal-Master (tm) v7.07
Title: Baked Party Dip
Categories: Dips
Servings: 6
1 lg Round loaf dark bread (about
-2 pounds, unsliced)
1 bn Scallions, chopped
6 Garlic cloves, finely minced
2 tb Butter or margarine
1 pk (8 ounces) cream cheese, cut
-into small chunks and
-softened
2 c (16 ounces) sour cream
3 c (12 ounces) grated mild or
-medium cheddar cheese
1 cn (14 ounces) artichoke hearts
-(water packed, not
-marinated),
From: Mr. Food Cookbook (subtitled: Ooh It's So GOOD!) Posted in FidoNet
Cooking Echo by Sonya Whitaker-Quandt 1/92
"Your party will be the best one of the year when you serve this special
dip baked inside a loaf of bread. It will be the centerpiece of the table
and the centerpiece of the party, too."
drained and cut into quarters Garlic bread for serving
Preheat oven to 350 degrees. Cut a hole about 5 inches in diameter in the
top of the bread. (If you wish, make a decorative zigzag pattern.) Reserve
crusty part to make top for loaf. Scoop out most of the soft inside portion
of the loaf and save for another purpose, such as stuffing or bread crumbs.
In a skillet, saute' the scallions and garlic in the butter until scallions
wilt. Do not burn! Place the cream cheese in a medium sized bowl; add the
scallions, garlic, sour cream, and Cheddar cheese. Mix well. Fold in the
artichoke hearts. Fill hollowed-out bread with this mixture. Replace top of
bread and wrap in a double thickness of heavy-duty aluminum foil. Bake for
about 1-1/2 to 1-3/4 hours. Remove foil and top of bread and serve, using
thin slices of warm garlic bread as dippers.
Note: The best part of this dish is when the dip is gone and all you have
left is the breadd, which is soaked in all those delicious ingredients.
Just break the bread up and pass it around!
MMMMM
Title: Almond Mushroom Pate
Categories: Appetizers
Servings: 6
2 tb Margarine
1 sm Onion, Chopped
Clove Garlic, Minced
1 1/2 c Sliced Mushrooms
1/2 ts Tarragon
1 c Blanched Whole Almonds
1 tb Lemon Juice
2 ts Soy Sauce
1 ds White Pepper
2 tb Cream Cheese, Optional *
* or Kefir cheese, or Neufchatel cheese GARNISH: Slivered or finely chopped
almonds, fresh parsley sprigs, pimiento strips, or sweet red pepper strips,
optional.
~------------------------------------------------------------------------
In a large skillet, melt margarine. Add onion, garlic, and mushrooms. Saute
until tender but not browned. Add tarragon, stir until it is softened. Pour
mixture into a bowl of food processor. Add remaining ingredients. Process
until mixture is smooth. Add cheese if you prefer a more spreadable
consistency. Spoon into a serving bowl. Top with garnish of your choice.
Makes 1 1/2 cups. People who do not like ordinary pate seem to love this
one. Vary the herbs and substitute the vegetables as you wish. Serve with
water crackers, thick slices of crusty French bread, thin slices of whole
wheat bread, or unsalted whole wheat crackers. May be frozen. VARIATIONS: -
Substitute other vegetables for the mushrooms (maybe broccoli.) -
Substitute 1/2 t fennel for the tarragon and 1 c whole pecans for the
almonds - vary the flavor by using other seasonings such as basil, oregano,
dillweed, curry powder, or nutmeg.
MMMMM
MMMMM----- Recipe via Meal-Master (tm) v7.07
Title: Almond Puff
Categories: Appetizers
Servings: 6
1/2 c Butter (or margarine),
-softened
1 c Gold Medal flour
2 tb Water
1/2 c Butter (or margarine)
1 c Water
1 ts Almond extract
1 c Gold Medal flour
3 Eggs
Chopped nuts Confectioners' Sugar Glaze (below)
Heat oven to 350. Cut 1/2 C. butter into 1 C. flour. Sprinkle 2 tbsp. water
over mixture; mix with fork. Round into ball; divide in half. On ungreased
baking sheet, pat each half into a strip, 12 by 3 inches. Strips should be
about 3 inches apart.
In medium saucepan, heat 1/2 C. butter & 1 C. water to rolling boil. Remove
from heat & quickly stir in almond extract & 1 C. flour. Stir vigorously
over low heat until mixture forms a ball, about 1 minute. Remove from heat.
Beat in eggs, all at one time, until smooth. Divide in half; spread each
half evenly over strips, covering completely. Bake about 60 minutes or
until topping is crisp & brown. Cool. Frost with Confectioners' Sugar Glaze
& sprinkle generously with nuts. 10 to 12 servings
CONFECTIONERS' SUGAR GLAZE
Mix 1 1/2 C. confectioners' sugar, 2 tbsp. butter,(softened), 1 to 1 1/2
tsp. almond extract or 1 1/2 tsp. Vanilla & 1 to 2 tbsp. warm water until
smooth.
**** And that is it.. **** Enjoy it!! V.O.
MMMMM
MMMMM----- Recipe via Meal-Master (tm) v7.07
Title: Almond Stuffed Dates with Bacon
Categories: Appetizers
Servings: 6
1 pk (4-oz) blanched whole
-almonds
1 lb Pitted dates
1 1/2 lb Lean thinly sliced bacon cut
-into thirds
Put an almond in each date. Wrap a piece of bacon around each stuffed date
and secure with a toothpick. Line cookie sheet with aluminum foil. Place
dates on foil and bake in preheated 400 degree oven for 12-15 minutes or
until bacon is crisp. Remove to rack or paper towel; drain. Serve warm.
MMMMM
MMMMM----- Recipe via Meal-Master (tm) v7.07
Title: Anchovy Olive Dip
Categories: Dips
Servings: 6
1 c Dairy sour cream
1/2 c Finely chopped stuffed green
-olives
1 1/2 tb Anchovy paste
1/2 ts Grated onion
Combine ingredients; mix well. Chill
Randy Rigg
MMMMM
MMMMM----- Recipe via Meal-Master (tm) v7.07
Title: Anchoyade
Categories: Appetizers
Servings: 6
Jim Vorheis
4 oz Flat anchovy fillets
2 md Cloves garlic, finely
-chopped
1 ts Tomato paste
1 tb To 1 1/2 tb olive oil
2 ts Lemon juice (or red wine
-vinegar)
Freshly ground black pepper
8 To 10 slices French bread,
-1/2-inch thick, cut into
Strips
1 ts Finely chopped fresh parsley
Soak anchovies 10 minutes in cold water and pat dry with paper towels.
Place in a large mortar or heavy bowl with the garlic and tomato paste.
Pound with a pestle, wooden masher or spoon into a very smooth puree, or
use food processor with steel blade. Dribble the oil in, a few drops at a
time, stirring constantly until thick and smooth, like mayonnaise. Stir in
lemon juice and a few grounds of black pepper. Preheat oven to 500 F. Brown
bread lightly on one side. While bread is warm, spread untoasted side with
anchovy mixture, pressing it into bread with back of fork or spoon. Bake
for 10 minutes. Sprinkle with parsley and serve at once.
Note: For a first course, use whole slices of French bread spread with
anchovy mixture.
Colorado Cache Cookbook (1978) From the collection of Jim Vorheis
MMMMM
MMMMM----- Recipe via Meal-Master (tm) v7.07
Title: Angel of Death Cheese Spread
Categories: Cheese, Spreads, Appetizers
Servings: 6
1 lb Gorganzola or Bleu Cheese
1 lb Ricotta cheese
2 Cloves chopped garlic
1 c Chopped walnuts
4 Fresh sage leaves
salt to taste cheese cloth
Chop garlic. Add to 1/4 C of water in a small saucepan. Reduce to 2
tablespoons.
Beat cheeses together. Add garlic mixture and salt, if desired.
In a double layer of cheesecloth - put sage leaves in a pattern in the
center. Sprinkle nuts on top. Put cheese mixture on top of nuts. Gather
cheesecloth and form into a ball. Tie together.
Put the cheeseball in a strainer over a dish and let sit in the fridge
overnight to drain.
Unwrap and serve!
MMMMM
MMMMM----- Recipe via Meal-Master (tm) v7.07
Title: Angels on Horseback
Categories: Seafood, Appetizers
Servings: 1
Bacon slices
Oysters, fresh, raw
Salt and pepper
Paprika
Toothpicks
Wrap thin slices of bacon around freshly shucked oysters, sprinkled with
salt, pepper and paprika, and secure them with wooden picks. Put them on a
rack in a shallow baking pan and brown them slowly in a moderate oven
(350F), turning once, until the bacon is crisp. Serve hot, on parsley
sprigs or watercress. Angels on horseback may also be browned under the
broiler. They should be turned to crisp the bacon on all sides. Source:
Gourmet Cookbook, Volume 1
MMMMM
MMMMM----- Recipe via Meal-Master (tm) v7.07
Title: Antipasto
Categories: Appetizers, Seafood
Servings: 10
2 Green Peppers
1 Medium Onion
2 Stalks Of Celery
3 Carrots
1 Garlic Clove
1/2 lb Sliced Mushrooms
1 Flowerets Of Med Cauliflower
2 tb Oil
1 c Tuna Fish Drained
1 Juice Of One Lemon
1 ts Granulated Sugar
13 oz Bottle Of Catsup
Finely chop peppers, onion, celery, carrots, garlic, mushrooms and
cauliflower; cook in hot oil for 5 minutes, mix well. Cook 5 minutes. Pour
into sterilzed jars, cool and refrigerate. When serving, place antipasto
in a pretty dish, surround with crackers.
MMMMM
MMMMM----- Recipe via Meal-Master (tm) v7.07
Title: Appetizer Cheese Ball
Categories: Appetizers, Cheese, Eggs
Servings: 12
8 oz Cream Cheese, Room Temp.
4 oz Blue Cheese, Crumbled
4 oz Cheddar Cheese, Shredded
2 ts Mustard, Dijon Style
1 ts Worcestershire Sauce
1/8 ts Garlic Powder
1/4 ts Salt
1/2 c Pecans, Finely Chopped
2/3 c Currants
3/4 c Parsley, Chopped
MMMMM-----------------------------DIPPERS----------------------------------
Assorted Crackers
Apple Wedges
Place the cream cheese, blue cheese, cheddar cheese, mustard,
Worcestershire, garlic powder and salt in a mixer bowl and beat at low
speed just until well mixed. Stir in the pecans and currants. Taste and
adjust seasoning. Refrigerate the cheese mixture for 30 minutes or until
slightly firm, then shape into a ball. Roll in the chopped parsley to coat
well. Cover with plastic wrap and refrigerate until ready to serve. Let
stand at room temperature for about 30 minutes before serving. Place on a
platter surrounded with crackers and apple wedges.
MMMMM
MMMMM----- Recipe via Meal-Master (tm) v7.07
Title: Apple Fritters
Categories: Appetizers
Servings: 12
1 Egg
1/3 c Milk
1 c Flour, all purpose
1 1/2 ts Baking powder
3 tb Sugar
1/4 ts Salt
1 c Apples, diced
Beat egg and add milk. Sift flour, measure and sift again with baking
powder, sugar and salt. Add to beaten egg and milk. Stir in apples. Drop
by teaspoonfuls in shortening and fry until golden brown. Drain on paper
towels. Serve with Kayro light corn syrup or sprinle with powdered sugar.
MMMMM
MMMMM----- Recipe via Meal-Master (tm) v7.07
Title: Artichoke Squares #1
Categories: Appetizers, Eggs, Cheese
Servings: 24
12 oz Canned Artichokes
1 Small Onion, Minced
4 Large Eggs
8 oz Mozzarella Cheese
1/4 c Dried Bread Crumbs
2 tb Chopped Parsley
1/4 ts Salt
1/4 ts Pepper
Non-Toxic Flowers To Garnish
Drain liquid from 1 jar of artichokes into 1-puart saucepan. Drain liquid
from second jar of artichokes and discard. Finely chop all artichokes; set
aside. Grease 12 inch by 8 inch baking dish. In liquid in saucepan, over
medium heat, cook minced onion until tender. In medium bowl, with fork,
beat eggs until blended. Stir in cooked onion and chopped artichokes,
mozzarella cheese, bread crumbs, parsley, salt and pepper. Spread mixture
evenly in baking dish. If not baking right away, cover and refrigerate.
ABOUT 1 HOUR BEFORE SERVING; Preheat oven to 325øF. Bake artichoke mixture
30 to 35 minutes until set and lightly browned. Cool 15 minutes in dish on
wire rack. With knife, cut lengthwise into 4 strips then cut each strip
crosswise into 6 pieces. Arrange appetizer on platter; garnish and serve.
MAKES 24 HORS D'OEUVRES.
MMMMM
MMMMM----- Recipe via Meal-Master (tm) v7.07
Title: Artichoke Dip #1
Categories: Appetizers, Dips, Spreads, Cheese
Servings: 4
1 c Parmesan Cheese
1 c Mayonnaise
1 1/2 c Artichoke Hearts
Garlic Powder
Combine equal amounts Parmesan cheese and mayonnaise. Add garlic powder.
Add artichoke hearts and combine with cheese mixture. May be served cold
or heated 10 to 20 minutes in 350øF oven or until cheese is melted (do not
heat in microwave). Serve with chips or as a spread on french bread. Typed
by Syd Bigger.
MMMMM
MMMMM----- Recipe via Meal-Master (tm) v7.07
Title: Artichoke Spinach Dip
Categories: Dips, Syd's book
Servings: 1
1 1/2 oz Jar Artichokes Drained
10 oz Bag Spinach
3/4 c Mayonnaise
3 tb Lemon Juice
1/2 ts Grated Lemon Rind
1 Tabasco To Taste
1 Salt And Pepper To Taste
Chop artichoke hearts in food processor fitted with steel blade. Set
aside. Wash spinach well. Blanch in boiling water; drain; squeeze dry and
chop in food processor. Add chopped artichoke hearts and remaining
ingredients and process just until blended. Prepare a day in advance.
Serve with vegetable sticks. Yield 2 1/2 cups. From: Syd's Cookbook.
MMMMM
MMMMM----- Recipe via Meal-Master (tm) v7.07
Title: Artichoke Bottoms with Bay Scallops
Categories: Appetizers, Seafood
Servings: 8
3/4 lb Scallops, bay, washed
1 c Bread crumbs, fresh, fine
3 tb Parsley, fresh, minced
1/2 ts Tarragon, dried
1/4 c Celery, minced
2 Garlic, cloves, minced
28 oz Artichoke bottoms, drained
(2-14 oz cans)
Oil, canola, for brushing
On grill rack
Mix scallops, bread crumbs, parsley, tarragon, celery and garlic in a bowl.
Gently mound filling into artichoke bottoms.
Prepare grill. When coals are hot, set artichokes on grill rack, brushed
with oil, about 4 to 6 inches from heat source. Cover grill. Cook stuffed
artichokes for about 3 minutes or until scallops are opaque. Using a
long-handled spatula, transfer artichoke bottoms to serving dish. Serve
hot.
MMMMM
MMMMM----- Recipe via Meal-Master (tm) v7.07
Title: Artichoke Chili Dip
Categories: Appetizers, Dips
Servings: 6
1 cn (14-oz) artichoke hearts
-drained and chopped
1 c Grated parmesan cheese
1 cn (4-oz) green chili peppers
-chopped
1 c Mayonnaise
Tortilla chips for dipping
In a small mixing bowl combine artichokes, cheese, peppers and mayonnaise.
Transfer mixture to an 8 inch round baking dish. Bake, uncovered, in a 350
degree oven for 20 minutes. Serve warm with tortilla chips.
MMMMM
MMMMM----- Recipe via Meal-Master (tm) v7.07
Title: Artichoke Dip #2
Categories: Appetizers, Dips
Servings: 6
10 oz Frozen artichoke hearts
1 c Sour cream
1 c Mayonnaise
1/2 c Grated Parmesan cheese
PREHEAT OVEN TO 375F. Defrost artichoke hearts and drain. Mix together sour
cream, mayonnaise and Parmesan cheese. Add artichoke hearts and mix
thoroughly. Turn into a baking dish and bake until hot and bubbly.
Makes 3 Cups
PETER KUMP - PRODIGY GUEST CHEFS COOKBOOK
MMMMM
MMMMM----- Recipe via Meal-Master (tm) v7.07
Title: Artichoke Squares #2
Categories: Appetizers
Servings: 1
1 lg Onion
1 Garlic clove, minced
4 Eggs (beaten)
1/4 c Bread crumbs
2 Jars of artichoke hearts,
Chopped (not liquid)
1 1/2 ts Oregano
Salt, pepper to taste
ds Tabasco
2 c Shredded cheddar cheese
Saute the onion and garlic in marinade from 1 jar of artichoke hearts. Beat
the eggs and add bread crumbs, artichoke hearts (chopped), oregano, salt
and pepper, Tabasco, onion and garlic mix, shredded cheddar cheese. Pour
into a 9 x 13 inch or 7 x 11 inch pan; cook for 30 minutes at 325 degrees.
MMMMM
MMMMM----- Recipe via Meal-Master (tm) v7.07
Title: Asian Guacamole
Categories: Dips, Appetizers
Servings: 6
1 tb Black or white sesame seed
1 lg Firm-ripe avacado
1 tb Shredded pickled ginger
3 tb Seasoned rice vinegar
-OR
3 tb Cider vinegar,mixed with
1 ts Sugar
1/2 ts Wasabi powder or
-prepared horseradish
MMMMM------------------------POTSTICKER CRISPS-----------------------------
12 Round potsticker skins
Place sesame seed in a 7-8" frying pan over medium-high heat. Shake pan
often until seed begins to pop, 3-4 minutes. Pour from pan; set aside to
cool.
Peel and pit avacado; dice into a bowl. Add 1/2 teaspoon sesame seed,
ginger, vinegar, and wasabi; mix gently. Transfer to a serving bowl and
sprinkle with remaining seed. Serve with potsticker crisps.
Per serving: 81 calories; 1.1 grams protein; 7.2 grams fat; (1.1 grams
saturated fat); 4.8 grams carbohydrates; 27 milligrams sodium; 0 milligrams
cholesterol.
*** POTSTICKER CRISPS ***
One at a time, dip potsticker skins in water; shake off excess. Lay in a
single layer on a greased 12x15" baking sheet.
Bake in a 450'F. oven until browned and crisp, 4-8 minutes, depending on
thickness. Cool on racks. If made ahead, package airtight and store at room
temperature up to 2 days.
Per crisp: 39 calories; 1.8 grams protein; 0.1 grams fat; (0 grams
saturated fat); 7.8 grams carbohydrates; 3.9 milligrams sodium; 0
milligrams cholesterol.
MMMMM
MMMMM----- Recipe via Meal-Master (tm) v7.07
Title: Asparagus and Crabmeat Salad
Categories: Appetizers, Seafood
Servings: 4
1 c Mayonnaise
1 tb Lemon juice - fresh
1 1/2 ts Tomato paste
1 1/2 ts Shallot - minced
1/2 ts Dijon mustard
1/4 ts Pepper
1 lb Asparagus - trimmed
8 oz Crabmeat - cooked
4 lg Boston lettuce leaves - or
-butter lettuce leaves
Calories per serving: Number of Servings: 4 Fat grams per
serving: Approx. Cook Time: Cholesterol per serving: Marks:
*DIRECTIONS*
Whisk mayonnaise, lemon juice, tomato paste, shallot, Dijon mustard and
pepper in medium bowl. Cover and refrigerate until ready to use. (Can be
prepared 3 days ahead.) Cook asparagus in large pot of boiling salted water
until crisp-tender, about 4 minutes. Transfer to bowl of ice water and
cool. Drain and pat dry. mix crabmeat into mayonnaise. Season to taste
with salt. Arrange 1 lettuce leaf on each plate. Top with asparagus.
Spoon crabmeat mayonnaise over and serve.
Bon Appetit, April, 1991.
MMMMM
MMMMM----- Recipe via Meal-Master (tm) v7.07
Title: Asparagus Roll Ups
Categories: Appetizers
Servings: 12
1 Can Asparagus
1 Loaf Bread *
4 oz Bleu Cheese
1 ts Worcestershire Sauce
1 Beaten Egg
8 oz Cream Cheese
Garlic Powder To Taste
Pepper To Taste
* Remove crusts and flatten each slice.
Mix bleu cheese, worcestershire sauce, beaten egg, cream cheese and
seasonings. Spread on bread - place an asparagus spear on top and roll up.
Roll in melted butter and cut in thirds. Place on cookie sheet and bake for
about 20 min.-- at 350 degrees.
MMMMM
MMMMM----- Recipe via Meal-Master (tm) v7.07
Title: Avocado and Raisin Dip
Categories: Appetizers, Dips, Syd's book
Servings: 4
2 Avocados, Peeled & Chopped
1/2 c Raisins
1/2 c Vegetable Oil
1/4 c Lime Juice
1 tb Sugar
1 tb Salt
1/4 tb Freshly Ground Pepper
Place all ingredients in blender container. Cover and blend on high speed
until smooth, about 45 seconds. Serve with raw vegetables, assorted
crackers or fried tortillas. Makes 1-2/3 cups of dip. From: Syd's
Cookbook.
MMMMM
MMMMM----- Recipe via Meal-Master (tm) v7.07
Title: Avocado-Tofu-Egg Dip
Categories: Dips, Eggs, Appetizers
Servings: 6
10 Min to prepare
Yield 1 1/2 c
3 tb Cider vinegar
3 tb Cold water
1 Cake (1/4 lb) tofu
1 md (4" long) ripe avocado
2 Hard cooked eggs
1/2 ts Dijon mustard
1/2 ts Prepared horseradish
1/2 c Very finely minced red onion
From "The Enchanted Broccoli Forest" By Molle Katzen.
salt to taste pepper to taste
Place vinegar, water, tofu and avocado in the jar of a blender - or a food
processor fitted with the steel blade attachment. Puree until smooth.
Transfer to a bowl.
Coarsely grate or finely chop the hard-cooked eggs. Stir these, plus all
remaining ingredients into the puree. Cover tightly and chill.
Posted by Theresa Merkling.
MMMMM
MMMMM----- Recipe via Meal-Master (tm) v7.07
Title: Aztec Pyramid Avocado Dip
Categories: Appetizers, Dips, Cheese, Syd's book
Servings: 8
3 Avocado *
1 c Cream Cheese, Softened
2 c Sour Cream
1 1/3 oz Taco Seasoning Mix, 1 Pkg
2 c Cheddar, Sharp, Shredded
3 c Fresh Tomatoes, Fine Chopped
5 Green Onions, Sliced,Use All
1/2 c Black Olives, Sliced
2 tb Lemon Juice
LAYER 1: (Bottom) Mash the avocados and blend in the lemon juice, mixing
well, and spread evenly in a bowl or on a serving plate to the edges of the
dish. LAYER 2: Beat the cream cheese until smooth and creamy. Blend in the
sour cream, mixing well, and blend in the taco seasoning, blending well.
Spread over the avocado layer. LAYER 3: Sprinkle the cheddar cheese over
the cream cheese mixture. LAYER 4: Distribute the tomatoes over the cheddar
cheese layer. LAYER 5: Spread the green onions over the tomato layer. LAYER
6: Top with the black olives. Serve at room temperature. Makes about 10
1/2 cups of dip. SUGGESTED DIPPERS: Tortilla Chips, Bell peppers, Lobster,
Jicama. From: Syd's Cookbook.
MMMMM
MMMMM----- Recipe via Meal-Master (tm) v7.07
Title: Baba Ghannouj
Categories: Appetizers
Servings: 6
Med Eggplant *
1/4 c Tahini
1 tb Lemon Juice
Clove Garlic
1/4 ts Black Pepper
1 ds Ground Cumin
2 tb Sesame Seeds
2 tb Finely Chopped Fresh Parsley
* Peeled and cut into 1/2" cubes (about 3 cups)
~-------------------------------------------------------------------------
Steam eggplant until tender, about 8 minutes. Place cooked eggplant in
food processor. Add tahini (sesame paste),lemon juice, and garlic. Puree.
Stir in remaining ingredients; spoon into serving bowl. Garnish with
parsley sprig. Serve warm or chill. Makes 2 cups. HINTS: - Smaller
eggplants have thinner peels and a sweeter flavor. Select those with firm
skin free of soft spots. Store sesame seeds in cool, dark place in
refrigerator.
MMMMM
MMMMM----- Recipe via Meal-Master (tm) v7.07
Title: Baba Ghannuj (Eggplant Appetizer)
Categories: Appetizers
Servings: 1
1 Large eggplant
1 Clove garlic; crushed
1 ts Salt
1/4 c Tahini; Sesame Seed Paste
2 tb Water
1/4 c Lemon juice
Lemon wedges
Parsley
Olive oil
Set oven to 375F. Wash eggplant and remove stem. Pierce with a fork 4-6
times. Place in baking dish. Bake for 45 minutes or until tender. Remove
from oven and run under cold water. Peel and mash; set aside. In serving
bowl combine garlic, salt, and Tahini. Gradually add water and lemon juice,
beating well. Fold in mashed eggplant. Garnish with lemon wedges, finely
chopped parsley and a sprinkle of olive oil. Scoop up eggplant with pieces
of Pita Bread to eat or serve as a side dish with any meal. Shared by Rita
Taule, Prodigy ID# BTVC62A.
MMMMM
MMMMM----- Recipe via Meal-Master (tm) v7.07
Title: Baby Pear Tomatoes and Brie
Categories: Cheese, Appetizers
Servings: 4
4 1/2 oz Round Brie cheese
Coarsely cracked black
-pepper
7 oz Baby pear tomatoes (red and
-yellow)
1 To 2 Tbsp. snipped fresh
-herbs (choose from basil,
-oregano, marjoram,
Fresh herb sprigs savory, dill, or a combination of them Sliced French
Bread
Generously line a 9 inch microwave-safe pie plate or quiche dish with fresh
herb sprigs. Place cheese over herbs in dish. Using the tip of a paring
knife, score top of the cheese in a diamond pattern. Generously top cheese
with black pepper. Micro-cook, uncovered, on 100% power (high) 1-1/2 to 2
minutes or till cheese just starts to melt. Arrange tomatoes around
cheese. Sprinkle cheese and tomatoes with snipped herbs. Cook on high 1
minutes more or till tomatoes are warm. Cut cheese into wedges; serve with
tomatoes and bread. Makes 4 to 6 appetizer servings.
From: 1990 Best-Recipes Yearbook, Better Homes and Gardens Shared By: Pat
Stockett
MMMMM
MMMMM----- Recipe via Meal-Master (tm) v7.07
Title: Baby Shrimp and Tarragon Mustard
Categories: Appetizers, Dips, Seafood, Syd's book
Servings: 4
2 ts Dijon Mustard
1 ts Lemon Juice
1 1/2 ts White Wine Vinegar
2 ts Fresh Tarragon, Chopped
2 ts Dried Tarragon, Crushed
1 c Mayonnaise
3/4 c Baby Shrimp
1/2 c Sour Cream
Mix the mustard, lemon juice, vinegar, and tarragon. Blend in the
mayonnaise. Add the shrimp, then the sour cram. Blend well. Cover and
chill. Makes about 2 1/2 cups of dip. SUGGESTED DIPPERS: Butterflake
Biscuit Chips, Cabbage, Chili Peppers, String Beans, Artichoke Leaves.
From: Syd's Cookbook.
MMMMM
MMMMM----- Recipe via Meal-Master (tm) v7.07
Title: Bacon and Smoked Oysters
Categories: Appetizers, Seafood
Servings: 15
2 cn Smoked oysters
1/4 c Light vegetable oil
1/2 lb Bacon strips
40 Round wooden toothpicks
3 tb Garlic, minced
1. Cut bacon strips in thirds.
2. Wrap a bacon slice around each oyster and place a toothpick through to
hold it in place.
3. In a medium skillet, heat oil, and add garlic.
4. Cook wrapped oysters in oil until bacon is crisp.
5. Remove from pan and drain on a paper towel to drain.
Serves 15
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MMMMM----- Recipe via Meal-Master (tm) v7.07
Title: Bacon and Cheese Eggs
Categories: Eggs, Appetizers
Servings: 6
6 Hard cooked eggs
3 tb Mayonnaise
2 sl Crisp bacon
2 ts Vinegar
1/4 c Grated cheddar
1/8 ts Salt
Mash egg yolks and stir with bacon, cheese, mayonnaise, vinegar and salt.
Fill egg white halves. Top with crumbled bacon.
From: Barbara Younger (FCTP67A) - Prodigy Posted by: Debbie Carlson -
Cooking Echo
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MMMMM----- Recipe via Meal-Master (tm) v7.07
Title: Bacon Artichoke Bundles
Categories: Appetizers, Entertain
Servings: 30
1 lb Bacon
3 Jars marinated artichoke
-hearts; drained
1 Jar spicy brown mustard
Slice strips of bacon in half crosswise. Spread one side of bacon with a
thin layer of mustard. Drain artichoke hearts thoroughly and place one
piece of articoke at one end of bacon. (If artichoke hearts are too large,
they may be sliced in half before wrapping in bacon.) Roll and secure with
a wooden toothpick. Place rolled bacon strips on a broiler pan, making sure
they do not touch each other. Bake in a 375 degree oven for 30-45 minutes,
turning once, until bacon is cooked. (This may be done early in the day.)
Drain on paper towels and refrigerate until serving time. Reheat on baking
sheet at 350 degrees for 10 minutes or until hot. Source: "Teasers and
Appeasers", an Hors d'Oeuvre cookbook. Reformatted by: CYGNUS, HCPM52C
MMMMM
MMMMM----- Recipe via Meal-Master (tm) v7.07
Title: Bacon Horseradish Dip
Categories: Dips
Servings: 1
1/2 c Miracle Whip
1 c Sour Cream
1/4 c Real Bacon Bits
1/4 c Prepared Horseradish
Combine all ingredients and mix until blended. Cover and chill until
serving time. Makes 2 cups. From: Los Angeles Times.
MMMMM
MMMMM----- Recipe via Meal-Master (tm) v7.07
Title: Bacon Olive Hot Appetizer
Categories: Appetizers, Pork, Cheese
Servings: 4
6 Slices Bacon Crumbled
1 c Ripe Olives, Chopped
1/2 c Green Onion Tops, Chopped
1 1/2 c Shredded Cheddar Cheese
1 ts Curry
1/2 c Mayonnaise
Mix all ingredients. Toast bread on one side and cut in assorted shapes.
Spread mixture on untoasted side. Broil until brown or freeze until ready
to use. Typed by Syd Bigger.
MMMMM
MMMMM----- Recipe via Meal-Master (tm) v7.07
Title: Bacon Roll Ups
Categories: Appetizers, Pork, Cheese
Servings: 50
6 oz Cream Cheese With Chives
1 tb Milk
25 Mixed Grain Sandwich Bread
25 Bacon Cut In Halves
Combine milk and cheese. Stir to spreading consistency. Spread about 2
teaspoons on each side of bread, thin cut in 2 pieces. Roll bread and wrap
with bacon. Place on broiler pan. bake at 350øF for 30 minutes or until
bacon browns. These freeze well. Thaw before cooking. Yields 50.
MMMMM
MMMMM----- Recipe via Meal-Master (tm) v7.07
Title: Bacon-Flavored Dip Mix
Categories: Dips
Servings: 1
2 tb Instant Bacon Bits
1 ts Instant Beef Bouillon
1 tb Instant Minced Onion
1/8 ts Minced Garlic
Combine all ingredients in a small bowl; blend well. Spoon mixture onto a
6-inch square of aluminum foil and fold to make airtight. Lable as
Bacon-Flavored Dip Mix. Store in a cool, dry place and use within 6
months.
Makes 1 package (about 3 T) of mix. Bacon Flavored Dip: Combine 1 cup of
sour cream and 1 package of mix. Chill at least 1 hour before serving.
Makes about 1 cup of dip.
VARIATIONS: Substitute 1 cup yogurt, 1 cup cottage cheese or 1 (8 oz)
package of softened cream cheese for sour cream.
MMMMM
MMMMM----- Recipe via Meal-Master (tm) v7.07
Title: Baked Cheddar Olives
Categories: Appetizers, Cheese
Servings: 24
1 c Cheddar Cheese, Grated
2 tb Unsalted Butter, Softened
1/2 c Flour
1/8 ts Cayenne Pepper
24 Pimiento-Stuffed Olives
Drain olives and pat dry with towels. Combine cheese and butter in a bowl.
Add flour and cayenne and blend until well mixed. Drop the dough by
tablespoons onto wax paper and wrap or mold each piece of dough around an
olive, covering it completely. Bake the wrapped olives on a baking sheet
in the middle of a preheated 400øF oven for 15 minutes or until golden.
Serve warm. Makes 24 olives. A 1969 Gourmet Magazine Favorite.
MMMMM
MMMMM----- Recipe via Meal-Master (tm) v7.07
Title: Baked Party Dip
Categories: Dips
Servings: 6
1 lg Round loaf dark bread (about
-2 pounds, unsliced)
1 bn Scallions, chopped
6 Garlic cloves, finely minced
2 tb Butter or margarine
1 pk (8 ounces) cream cheese, cut
-into small chunks and
-softened
2 c (16 ounces) sour cream
3 c (12 ounces) grated mild or
-medium cheddar cheese
1 cn (14 ounces) artichoke hearts
-(water packed, not
-marinated),
From: Mr. Food Cookbook (subtitled: Ooh It's So GOOD!) Posted in FidoNet
Cooking Echo by Sonya Whitaker-Quandt 1/92
"Your party will be the best one of the year when you serve this special
dip baked inside a loaf of bread. It will be the centerpiece of the table
and the centerpiece of the party, too."
drained and cut into quarters Garlic bread for serving
Preheat oven to 350 degrees. Cut a hole about 5 inches in diameter in the
top of the bread. (If you wish, make a decorative zigzag pattern.) Reserve
crusty part to make top for loaf. Scoop out most of the soft inside portion
of the loaf and save for another purpose, such as stuffing or bread crumbs.
In a skillet, saute' the scallions and garlic in the butter until scallions
wilt. Do not burn! Place the cream cheese in a medium sized bowl; add the
scallions, garlic, sour cream, and Cheddar cheese. Mix well. Fold in the
artichoke hearts. Fill hollowed-out bread with this mixture. Replace top of
bread and wrap in a double thickness of heavy-duty aluminum foil. Bake for
about 1-1/2 to 1-3/4 hours. Remove foil and top of bread and serve, using
thin slices of warm garlic bread as dippers.
Note: The best part of this dish is when the dip is gone and all you have
left is the breadd, which is soaked in all those delicious ingredients.
Just break the bread up and pass it around!
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