Archive for the ‘Appetizer’ Category

Vegetable Salsa

April 17, 2012

A fabulous meal, Sheila!

 

Submitted by Sheila

Serves 30-40 as appetizer or salad

Salsa/Salad Ingredients:
1 can Black Eyed Peas (rinsed and drained)
1 can Pinto Beans (rinsed and drained)
1 can Black Beans (rinsed and drained)
1 can Yellow and White Corn (drained)
1 small jar chopped pimentos
1 medium red onion, diced
1-2 bunches green onions, chopped (I used 2)
1 cup celery, chopped (I used an entire pepper)
2 anaheim peppers
2-3 Jalapeno peppers, chopped (I would use 3)

Put all the above in a bowl.

Bring the following ingredients to a boil and add to the bowl. Mix well.

Dressing:
1/2 tsp pepper
1 Tbsp water
3/4 C cider vinegar
1/2 C Canola oil
1 C sugar (can substitute Splenda or Splenda Blend)

After boiling the mixture, cool slightly before pouring over the veggies.

Refrigerate overnight and DRAIN WELL before serving.

Before serving:
Add (2) chopped and seeded Roma tomatoes and Cilantro

Keeps in refrigerator up to 10-14 days. Drain as needed.

Open-Faced Rye Bread Sandwich

April 8, 2010

Submitted by Marcia

Ingredients:
1/2 tsp curry powder
1/3 cup mayo
4 1/2 oz (3/4 cup packed) grated sharp cheddar cheese
4 oz can chopped black olives
1/3 cup chopped onions
cocktail rye bread

Directions:
Mix together and spread on Cocktail Rye Bread slices. Broil until bubbly and starting to brown.

Makes about 25 slices.

Stuffed Mushrooms

March 9, 2010

Submitted by Sandy

Ingredients:

12 large mushrooms – clean, remove stems & outside
4 tablespoons butter
2 scallions, chopped really thin
1 large clove garlic
2 medium fresh tomatoes, remove seeds, diced
1/2 cup Italian style bread crumbs
parmesan cheese, grated
salt & pepper

Directions:

Slice bottoms of mushroom flat. Finely chop stems. Melt butter. Saute stems, scallions and garlic for 5 minutes.  Add tomatoes, salt & pepper. Remove from heat, stir in bread crumbs. Fill mushroom caps with mixture. Dip in Parmesan. Broil about 10 minutes.

Artichoke Dip

January 28, 2010

Submitted by Lori
Photo courtesy of Regina

I adapted the ingredients from 3 artichoke dip recipes to come up with this one. It’s always a hit. Very flexible–you can add more garlic, double or halve the recipe, etc. I’ve tried adding green chiles at the end, but the garlic flavor masks them, so I wouldn’t bother. Use real mayo and freshly grated Parmesan.  (I prefer Best mayonnaise.)

Note: The artichokes used in this recipe are NOT marinated. They are usually found in the canned vegetable area. (I buy them at Trader Joe’s. It doesn’t matter if you use artichoke hearts or bottoms.)

Ingredients:

1 Cup Mayo (the real stuff)
1 Cup Sour Cream
2 C parmesan,  freshly grated
2 Cans Artichoke Hearts (or bottoms – doesn’t matter )
3 – 4 cloves garlic
1 large round loaf of bread – hard crust is best, like Sourdough or Tuscan
1 extra loaf of soft bread for dipping

Prepare Dip:

Drain the Artichoke Hearts. Throw everything into a food processor or blender and whiz until chunks are gone.  (Or leave some chunks visible, if you prefer.)

Hollow out the round loaf with a serrated knife, pulling out as much of the bread as possible. Be careful not to tear the bottom of the loaf. Save the “innards” for dipping. (Store in an air-tight bag until ready to serve.)

Heating (Two Methods):

Method #1: Place the bread “bowl” on a cookie sheet and pour the dip inside. Bake for 20 minutes in a preheated 350 degree oven, stirring occasionally, until very hot.

Method #2: (My method)  Microwave the dip in a glass bowl until it is very hot, stirring every ½ minute or so. Place the bread “bowl” on a cookie sheet, pour the hot dip into the bread and bake for about 10 minutes in a preheated 350 oven, just to get the bread a little crispy. Make sure the dip is really hot all the way through before serving. (It won’t matter if you bake it longer.) If you don’t have a round bread “bowl,” you can server dip straight from the microwave dish.

This recipe makes enough for two small bread rounds or one very large (2 lb) round.