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Sections

  • Introduction
  • Anchovy Antipasto
  • Apple and Brie Fondue
  • Artichoke Dip
  • Artichokes and Shrimp Dip
  • Arugala Salad with Balsamic Vinegar Dressing
  • Asparagus Cream Cheese Spread
  • Baby Reubens
  • Bacon and Chunky Clam Dip
  • Bacon Wrapped Scallops
  • Baked Artichoke Pastry
  • Baked Artichoke Dip
  • Baked Clams
  • Barbecue Cocktail Meatballs
  • Barbecue Mini Meatballs
  • Bell Pepper Dip
  • Cancun Stuffed Mushrooms
  • Cannelloni Brushetta
  • Caper and Garlic Vegetable Dip
  • Cheese Ball Spread
  • Cheese Buns
  • Chicken Tenders with Dipping Sauce
  • Chinese Chicken Wings
  • Corn Salsa
  • Crab Cakes
  • Crabmeat Stuffed Mushrooms
  • Crab Meat Appetizer
  • Crabmeat Balls
  • Crab Stuffed Mushrooms
  • Cream Cheese and Caviar Dip
  • Cucumber Dip
  • Curried Yogurt Dip
  • Deep Fried Pork Meatballs
  • Deviled Eggs Lisa
  • Easy Herb Spread
  • English Muffin Crab Cakes
  • Five Cheese Baked Ziti
  • Fried Meat Ravioli
  • Fried Mozzarella with Roasted Pepper Sauce
  • Fried Tomatoes
  • Garlic and Blue Cheese Bread
  • Garlic Clam Dip
  • Sauteed Goat Cheese Cakes
  • Hot Stuffed Mushrooms
  • Hot Wings
  • Italian Bread Boat Dip
  • Jumbo Garlic Shrimp
  • Little Franks with Orange Dipping Sauce
  • Marinated Mushrooms
  • Mashed Potato Stuffed Mushrooms
  • Mexican Dip
  • Mixed Cheese Spread
  • Mozzarella Sticks with Spicy Sauce
  • Mushroom and Nut Pate
  • Mushroom & Sun Dried Tomato Spread
  • Mushroom Bread
  • Onion Rings with Dipping Sauce
  • Pancake Syrup Chicken Wings
  • Peanut Chili Dip
  • Pesto Crescents
  • Pierogies with Sour Cream
  • Pork Tenderloin with Roasted Garlic Mayonnaise
  • Quick Stuffed Celery
  • Raisin Spread
  • Red Bell Pepper Pancakes
  • Salmon Dip
  • Salsa with Shrimp
  • Sausage Dip
  • Sauteed Mushrooms
  • Sauteed Mushrooms in Biscuits
  • Sesame Chicken
  • Spinach and Bacon Dip
  • Spinach Dip
  • Sweet Potato Appetizers
  • Tomato and Basil Bruschetta
  • Tomato Potato Skins

E−Cookbooks Recipe Sampler

VJJE Publishing Co.

E−Cookbooks Recipe Sampler

Table of Contents
Introduction.........................................................................................................................................................1 Anchovy Antipasto ............................................................................................................................................2 Apple and Brie Fondue .....................................................................................................................................3 Artichoke Dip ....................................................................................................................................................4 Artichokes and Shrimp Dip .............................................................................................................................5 Arugala Salad with Balsamic Vinegar Dressing ............................................................................................6 Asparagus Cream Cheese Spread ...................................................................................................................7 Baby Reubens ....................................................................................................................................................8 Bacon and Chunky Clam Dip ..........................................................................................................................9 Bacon Wrapped Scallops ................................................................................................................................10 Baked Artichoke Pastry .................................................................................................................................11 Baked Artichoke Dip ......................................................................................................................................12 Baked Clams ....................................................................................................................................................13 Barbecue Cocktail Meatballs .........................................................................................................................14 Barbecue Mini Meatballs ...............................................................................................................................15 Bell Pepper Dip ...............................................................................................................................................16 Cancun Stuffed Mushrooms ..........................................................................................................................17 Cannelloni Brushetta ......................................................................................................................................18 Caper and Garlic Vegetable Dip ...................................................................................................................19 Cheese Ball Spread .........................................................................................................................................20 Cheese Buns .....................................................................................................................................................21 Chicken Tenders with Dipping Sauce ...........................................................................................................22 Chinese Chicken Wings ..................................................................................................................................23 Corn Salsa ........................................................................................................................................................24 i

E−Cookbooks Recipe Sampler

Table of Contents
Crab Cakes ......................................................................................................................................................25 Crabmeat Stuffed Mushrooms ......................................................................................................................26 Crab Meat Appetizer ......................................................................................................................................27 Crabmeat Balls ................................................................................................................................................28 Crab Stuffed Mushrooms ...............................................................................................................................29 Cream Cheese and Caviar Dip ......................................................................................................................30 Cucumber Dip .................................................................................................................................................31 Curried Yogurt Dip ........................................................................................................................................32 Deep Fried Pork Meatballs ............................................................................................................................33 Deviled Eggs Lisa ............................................................................................................................................35 Easy Herb Spread ...........................................................................................................................................36 English Muffin Crab Cakes ...........................................................................................................................37 Five Cheese Baked Ziti ...................................................................................................................................38 Fried Meat Ravioli ..........................................................................................................................................39 Fried Mozzarella with Roasted Pepper Sauce..............................................................................................40 Fried Tomatoes................................................................................................................................................41 Garlic and Blue Cheese Bread .......................................................................................................................42 Garlic Clam Dip ..............................................................................................................................................43 Sauteed Goat Cheese Cakes ...........................................................................................................................44 Hot Stuffed Mushrooms .................................................................................................................................45 Hot Wings ........................................................................................................................................................46 Italian Bread Boat Dip....................................................................................................................................47 Jumbo Garlic Shrimp .....................................................................................................................................48 Little Franks with Orange Dipping Sauce ....................................................................................................49 ii

E−Cookbooks Recipe Sampler

Table of Contents
Marinated Mushrooms ...................................................................................................................................50 Mashed Potato Stuffed Mushrooms ..............................................................................................................51 Mexican Dip .....................................................................................................................................................52 Mixed Cheese Spread .....................................................................................................................................53 Mozzarella Sticks with Spicy Sauce ..............................................................................................................54 Mushroom and Nut Pate ................................................................................................................................55 Mushroom & Sun Dried Tomato Spread .....................................................................................................56 Mushroom Bread ............................................................................................................................................57 Onion Rings with Dipping Sauce ...................................................................................................................58 Pancake Syrup Chicken Wings......................................................................................................................59 Peanut Chili Dip ..............................................................................................................................................60 Pesto Crescents ................................................................................................................................................61 Pierogies with Sour Cream ........................................................................................................................62 Pork Tenderloin with Roasted Garlic Mayonnaise .....................................................................................63 Quick Stuffed Celery ......................................................................................................................................64 Raisin Spread ..................................................................................................................................................65 Red Bell Pepper Pancakes ..............................................................................................................................66 Salmon Dip ......................................................................................................................................................67 Salsa with Shrimp ...........................................................................................................................................68 Sausage Dip......................................................................................................................................................69 Sauteed Mushrooms........................................................................................................................................70 Sauteed Mushrooms in Biscuits .....................................................................................................................71 Sesame Chicken ...............................................................................................................................................72 Spinach and Bacon Dip ..................................................................................................................................73 iii

..................................................74 Sweet Potato Appetizers .....................................................................................77 iv ..........................................................76 Tomato Potato Skins ...................................................................................................................................................................................................................................................75 Tomato and Basil Bruschetta .................................................................................E−Cookbooks Recipe Sampler Table of Contents Spinach Dip...................

Introduction Appetizer Recipe Sampler Discover the leading collection of cookbooks in the world! Click Here For The E−Cookbooks Library! Subscribe To The VJJE Recipe Weekly Get World Class Recipes Delivered To Your Email! Subscribe Privacy Policy Click Here For Cooking Aprons! Introduction 1 .

lemon juice tomatoes cut into 8 slices each slices of pepperoni Preparation: 1. drained and mashed 6 oz. finely chopped can of tuna.Anchovy Antipasto 1/2 3 1 1 1 2 4 8 cup vegetable oil anchovy fillets. Anchovy Antipasto 2 . Serve. 2. drained and cut up small bag of baby greens tbsp. 3. Mix well. Pour anchovy mixture into larger bowl and add all ingredients except baby greens. In small bowl combine anchovy. 4. oil and lemon juice. Place baby greens on individual dishes and pour mixture ontop of greens. jar marinated artichoke hearts. Let stand.

Apple and Brie Fondue
2 5 lbs. brie cheese apples, peeled and cut into slices

Preparation: 1. Remove rind from cheese and cut into cubes. 2. Place cheese in fondue dish. Heat until cheese has melted but not liguidy. 3. Serve apple slices to dip into cheese. You can use teared pieces of italian bread also.

Apple and Brie Fondue

3

Artichoke Dip
1 5 6 2 1 2 1 can artichoke hearts, chopped up scallions, chopped garlic cloves, minced tsp. butter 8 oz. whipped cream cheese cups sour cream cup muenster cheese

1. Preheat oven to 350 degrees. 2. Grease small baking dish. 3. In medium bowl combine all ingredients. 4. Place in greased baking dish and bake for 10 minutes. 5. Serve with crackers.

Artichoke Dip

4

Artichokes and Shrimp Dip
8 whole artichokes ¼ cup olive oil ¼ cup lemon juice 2 tsp. salt 1 tsp. rosemary 2 4½ oz. cans shrimp 3/4 cup mayonnaise 2 tbs.. dijon mustard 2 tsp. tarragon 1 bay leaf ¼ tsp. pepper 1 tsp. Worcestershire sauce ½ cup onion, minced 1. Wash and trim artichokes leaves. Cook artichokes in boiling water. About 1 inch deep. Add to the water lemon juice, salt, pepper, bay leaf, tarragon and rosemary. Cook for about 45 minutes or until leaves pull off easily. 2. To make shrimp sauce you add mayonnaise, mustard, Worcestershire sauce, onions and shrimp. Mix all ingredients well. 3. Place shrimp dip in ramekins and artichokes on one plate each. Makes nice appetizer or first course.

Artichokes and Shrimp Dip

5

Arugala Salad with Balsamic Vinegar Dressing
3 garlic cloves, chopped 1½ lbs. arugala 1 pint cherry tomatoes, halved 3 tbsp. balsamic vinegar ½ cup olive oil 2 shallots, minced ¼ tsp. salt 1. In small bowl or blender mix together garlic, balsamic vinegar, olive oil, shallots and salt. 2. In large bowl add in arugala and tomatoes. Pour over dressing and serve.

Arugala Salad with Balsamic Vinegar Dressing

6

whipped cream cheese cans asparagus scallions. 4. Serve with vegetables. Place all ingredients into food processor or blender. Let cool and break up into tiny small pieces. 3.Asparagus Cream Cheese Spread 1 2 4 3 6 16 oz. horseradish sauce slices bacon pinch salt 1. breads or crackers. chopped tbsp. Mix well. Refrigerate for 1 hour before serving. Cook bacon in microwave or fry. Asparagus Cream Cheese Spread 7 . 2.

2. rinsed lb. mustard and sauerkraut on bread.Baby Reubens 40 2 1 1/2 slices of party rye pkgs. Broil for 2 minutes. sliced corn beef dijon mustard 1. 4. can sauerkraut. Arrange corn beef. Broil for 5 minutes. 3. Baby Reubens 8 . Place bread on baking sheet. Serve. of shredded swiss cheese 10 oz.

lemon juice 1 tsp. Blend all ingredients in medium mixing bowl and refrigerate for 2 hours before serving. finely chopped ½ tsp. Can be served with torn pieces of italian bread or chips. crumbled 2 6 oz. white horseradish sauce ½ cup finely chopped red pepper 1. Worcestershire sauce 1 tsp. 2. softened cream cheese 2 scallions. Bacon and Chunky Clam Dip 9 . cans minced clams ½ cup sour cream 8 oz.Bacon and Chunky Clam Dip 10 slices well done bacon.

2. 5. Bacon Wrapped Scallops 10 . 4. Serve. of garlic powder. Place in broiler for 5−8 minutes. cut in half Salt Pepper Garlic Powder Preparation: 1. Sprinkle salt mixture on scallop. pepper with 1 tsp.Bacon Wrapped Scallops 24 large real scallops. Preheat broiler. salt and 1/2 tsp. cleaned 12 slices of bacon. Combine 1/2 tsp. Wrap scallop with bacon strip and secure with toothpick. 3. 6.

chopped 1 tsp. cayenne pepper 1 cup cheddar cheese. garlic powder 1/4 tsp. 3. Baked Artichoke Pastry 11 .Baked Artichoke Pastry 1 can biscuits 1 can artichoke hearts. Bake for 10 minutes and serve. 2. Combine all ingredients in bowl. Preheat oven as indicated on biscuit can. 4. oregano 1. Separate biscuits with fingers to make a pocket and stuff with mixture. shredded 1 green onion. chopped 1 tsp.

Round lb. Preheat oven to 350.Baked Artichoke Dip 1 1 7 1 1 1 1 Rye or Pumpernickel Bread. 4. Remove inside of bread to hollow it out. chopped can artichoke hearts. 7. 3. Cut medium size hole on top of bread. sour cream 8 oz. Scoop into bread mixture. In small saute pan cook onions and garlic in 1 tbsp. chopped 1. butter. 4 garlic cloves. Serve with the pulled out bread or other breads or crackers. prepared chopped garlic. shredded cheddar cheese green onions. 5. chopped 16 oz. whipped cream cheese tbsp. Baked Artichoke Dip 12 . In medium bowl combine all ingredients and blend well. 6. 8. Cover bread completely in aluminum foil and bake for 60 minutes. Place top of bread back on. 2. Add in the onions and garlic mixture and blend well.

oregano 1. 3. If you choose to chop them up mix the chopped clams with other ingredients and spoon mixture into clams shells.Baked Clams 48 littleneck clams 1½ cups bread crumbs 4 cloves garlic. If you like you can garnish with parmesan cheese and lemon. peppers. In small bowl combine bread crumbs. Place clams on large cookie sheet and bake for about 10 minutes. 4. garlic. We will need 48 halves. Pry them open with a butter knife (it is safer than steak knife). I prefer to chop up all the clams into little pieces (my preference). 2. Cut out the clam and reserve in bowl. Mix well. roasted peppers. minced 4 tbsp. minced 4 tbsp. oil and oregano. Now with the clams. Please make sure before placing clam back into shell that you clean them well. Save one side of the clam shell for serving. Baked Clams 13 . If you choose not to. take whole clams and place back in shell and spoon mixture over clam. olive oil 1 tbsp. First clean clams.

Barbecue Cocktail Meatballs 2 lb. ground beef 1 onion. Combine beef. Bake in oven for 45 minutes. eggs and salt. onion. 3. 2. bread crumbs. finely chopped 1/2 cup milk 1/2 bread crumbs 2 eggs 1/2 tsp. milk. Serve with toothpicks. In large sauce pan add in barbecue sauce. water and jam. salt 1 cup barbecue sauce 1/2 cup water 1/2 cup apricot jam Preparation: 1. Add in meatballs and let simmer on low for 10 minutes. Barbecue Cocktail Meatballs 14 . Mix well and make into small balls.

4. Blend all ingredients together except oil. garlic powder tsp. Barbecue Mini Meatballs 15 . 3. 2. You can either fry them on top of the stove or bake them in the oven with the remaining barbecue sauce. Make meatballs about the width of a quarter. finely chopped cup beer cup milk cup oil 1. chopmeat cups barbecue sauce (any brand) eggs cup italian bread crumbs tsp.Barbecue Mini Meatballs 2 2 2 1 2 1 1 1 1/2 1/2 lbs. onion powder medium onion. If you fry them heat them for 5−10 minutes in the oven in the remaining barbecue sauce.

Refrigerate for at least 30 minutes. paprika 1/2 tsp. parsley 1 tbsp oil 1. 2. 3. Bell Pepper Dip 16 . parmesan cheese 1 tsp. Remove from heat and place in food processor or blender. Cut and remove the seeds from the peppers. Chop the peppers into small pieces and saute in heated oil for 5−10 minutes.Bell Pepper Dip 1 large green bell pepper 1 large red bell pepper 1 large yellow bell pepper 1 cup sour cream 1 cup mayonnaise 2 tsp. Add in all ingredients and blend until smooth.

Cancun Stuffed Mushrooms 2 lbs. salt 1/2 tsp. Cancun Stuffed Mushrooms 17 . oil 1. Spoon mixture into mushrooms. Blend well. mushroom. salt and pepper. onin. Cut sausage into tiny pieces and fry in oil until browned. pepper 1 tsp. Bake for 20−25 minutes at 350. 3. In bowl add sausage. 2. diced 1/2 tsp. garlic powder 1/2 cup soy sauce 1 lb. garlic powder. 4. spicy sausage 3 green onions. soy sauce. cleaned and stemed 2 tsp.

In food processor or blender combine beans. 3. Serve on nice dish. Watching carefully not to burn. cut into 1/2 inch slices 1.Cannelloni Brushetta 2 1 1 1 1 13 oz. 4. Blend until smooth. jar sweet red pimentos large french bread. olive oil tsp. Place bread on cookie sheet and broil for 1 minute. drained and rinsed tsp. 2. Cannelloni Brushetta 18 . Preheat oven to broil. salt and pimentos. olive oil. salt 4 oz. Spread bean mixture onto bread and broil for 3−5 minutes. cans cannelloni beans.

dijon mustard 1 cup sour cream ¼ cup vegetable oil ½ cup olive oil ½ tsp. Process until chopped fine. pepper or lemon juice. chopped ½ cup chives 1 egg 1 tsp. 5. capers 3 tbsp. mustard. garlic. In food processor or blender combine capers. parsley 5 garlic cloves. 2. When done it should have the consistency of mayonnaise. salt. pepper ¼ tsp. Caper and Garlic Vegetable Dip 19 . lemon juice Food Processor or Blender 1. For about 5 seconds. Add in the egg.Caper and Garlic Vegetable Dip 2 tbsp. Chill overnight and serve with fresh vegetables. 4. chives and parsley. pepper and lemon juice. 3. salt 2 tsp. Taste to see if it needs more salt. Put the processor on slow blend and and in the olive and vegetable oil. Add in the sour cream and blend well again.

Cheese Ball Spread 1 8oz. finely chopped pinch of salt 1/4 tsp. You can roll in chopped nuts or even paprika. grated cheddar cheese 1/2 lb. Cheese Ball Spread 20 . 3. mayonaise 1/2 tsp. cayenne pepper 2 tbsp. meunster cheese 10 pimento olives. Mold into ball or even log. Refrigerate 2 hours and serve with crackers. You might want to use your bare hands. worcestershire sauce Preparation: 1. whipped cream cheese 1/2 lb. In medium bowl add all ingredients aand blend well. garlic powder 2 tsp. 2.

Cheese Buns 12 1 1 hot dog buns lb. Open buns and spread mixture inside. 2. cheddar cheese. grated stick of butter Preparation: 1. 3. Place on large cookie sheet and broil for 3−5 minutes. Cheese Buns 21 . In large bowl combine butter and grated cheese. 4. Remove from oven and slice bun into 6 pieces and serve.

4. Chill for 30 minutes before serving. Arrange on platter and serve or place 3−4 pieces on each plate and top with heaping spoonful of sour cream mixture and serve as appetizer first course. chicken tenders eggs cup water cups bread crumbs 16 oz. In small bowl combine barbecue sauce and sour cream. sour cream 18 oz. 5. 2. Chicken Tenders with Dipping Sauce 22 .Chicken Tenders with Dipping Sauce 3 3 1 2 1 1 lbs. Combine eggs and water. Dip chicken tenders into egg mixture and cover with bread crumbs. 3. Heat oven to 375 degrees. Place on baking dish and bake for 50 minutes. barbecue sauce. any flavor 1.

Chinese Chicken Wings 3 dozen chicken wings 3 cups water 1 cup soy sauce 1 tbsp. 2. sugar 1/2 cup oil 1/2 cup oyster sauce 1/2 cup white wine 1. 5. 4. Serve with plenty of napkins. Bake for 30 minutes. 3. Place chicken wings in baking dish and pour over mixture. Chinese Chicken Wings 23 . Preheat oven to 350F. Mix all ingredients together except for chicken wings.

red wine vinegar Preparation: 1. lime juise tbsp. Serve with large tortilla chips.Corn Salsa 2 3 4 1 1 1 3 2 cans drained corn tbsp. can black beans rinsed and drained red onions. 2. finely chopped tbsp. 3. olive oil large tomatoe. parsley tbsp. diced and seeded 15 oz. Corn Salsa 24 . In bowl combine all ingredients and refrigerate for 2 hours. Add salt and pepper to taste.

Cook until all sides are golden brown. minced cup whipping cream eggs cups italian bread crumbs white wine tsp.Crab Cakes 1 1/2 1 5 1 2 3 1/2 2 4 1/4 1 lb. garlic powder scallions. whipping cream and horseradish sauce. eggs. 4. breadcrumbs and parsley. Add in wine. Let simmer for 5 minutes and let cool. of horseradish on each cake or in the center of the 8. oil and cook shallots and scallions. 2. crabmeat cup oil tbsp. You might want to top with a tsp. Crab Cakes 25 . In skillet heat 1 tbsp. Make into either 8 hamburger like patties or 32 small balls. chopped cup horseradish sauce cup parsley 1. In large bowl combine this mixture with crabmeat. Heat 1/2 oil until hot and saute the crab cakes or balls in oil. oil shallots. 5. Cook until tender. 3.

Crabmeat Stuffed Mushrooms 24 mushrooms. bread crumbs 1 tsp.. milk Preparation: 1. minced 1/2 tsp. Combine all ingredients except mushrooms.) crabmeat 1 small onion.. worcestershire sauce 1 tbs. 3. 4.. Fill mushrooms with crabmeat mixture. Preheat oven to 350 degrees. In large baking dish coat with 2 tbs. 2. of butter and bake mushrooms for 10 minutes. salt 1 tsp. Crabmeat Stuffed Mushrooms 26 . cleaned 1 8 oz. horseradish 2 tbs. whipped cream cheese 1 can (6 oz.

Serve with crackers or little pieces of torn french bread. Let cool for 15 minutes. Heat oven to 375°.Crab Meat Appetizer 4 3 4 1 1 1 3 3 2 ½ ½ 1 lbs. chopped green bell pepper. In medium casserole dish coat side with butter and bread crumbs. 5. can be light tbs. salt tsp. cooked lump crab meat cups mayonnaise. 2. Worcestershire Sauce tsp. (You would use the same technique if you were coating a cake pan with butter than dusting with flour). pepper tsp. If the top has not browned at the end. Add mixed ingredients to casserole dish and bake for 20−25 minutes. 4. Crab Meat Appetizer 27 . turn on broiler for 1 minute. dijon mustard red bell pepper. 3. mixing well. In large bowl combine all ingredients. chopped cup chopped scallions egg yolks tbs. tobasco sauce tsp. paprika 1.

Cook until totally brown and crispy. Lay bacon on papertowels and cover with papertowels. Remove and let cool. Place in microwave and cook for 10 minutes on high. place between papertowels again and crush with hands until you make all crumbs. parsley slices of bacon cup seasoned bread crumbs tbs. mustard pinch salt tsp.. pepper Preparation: 1. When cooled. cooking sherry tbs. onion powder tsp. Crabmeat Balls 28 ..Crabmeat Balls 2 1 12 1 3 1 1 1 1 7 oz. lemon juice tsp. cans crabmeat tsp.

salt 2 tsp. Clean mushrooms. milk 2 tsp. beaten with 2 tsp. Crab Stuffed Mushrooms 29 . Serve. 2. garlic powder 1 tsp. onion powder 1/2 tsp.Crab Stuffed Mushrooms 24 mushrooms 1 can crab meat 1 egg. Bake for 20 minutes. bread crumbs 1 small onion. 3. parsley 1. Preheat oven to 300 degrees. Combine remaining ingredients and stuff into mushrooms. 5. 4. finely chopped 1 cup parmesan cheese 1 tsp.

Mix all ingredients well and refrigerate for 1 hour.Cream Cheese and Caviar Dip 1 1 1 12 oz. Cream Cheese and Caviar Dip 30 . container whipped cream cheese cup sour cream small jar black caviar Preparation: 1. 2. Serve as dip with crackers.

Serve this with vegetables or tortilla chips. mayonnaise and garlic. Squeeze excess liquid from cucumber and mix cucumbers with cream cheese mixture and stir well. Mix well. 5. salt ½ tsp. 3. In small mixing bowl add cream cheese. garlic salt 3/4 cup mayonnaise 1. Mix cucumber in vinegar and salt overnight. Cucumber Dip 31 . cream cheese ½ cup white vinegar 2 tsp.Cucumber Dip 2 large cucumbers 2 8 oz. 4. pkgs. Peel cucumber skin off and then grate into medium slices. 2.

Curried Yogurt Dip 1 1 2 1 1 cup plain yogurt tsp. curry powder tsp. sugar 1. Refrigerate 20 minutes before serving. Serve with vegetables. lemon juice tsp. Combine all ingredients and blend well. 3. 2. Curried Yogurt Dip 32 . hot sauce pinch of black pepper tsp.

Mix eggs with water and leave in bowl for dipping pork balls. 3. Add in onions and red pepper and heat for 10 minutes and remove from heat. pork chop meat 1½ cups red bell pepper 1½ cup finely chopped onion ½ cup chopped garlic 1 tsp. roll into small balls. In large fry cook pork in about ¼ cup oil. Do this step to all of the meat before starting to cook. In large sauce pot. First in medium fry pan heat butter until melted and add in flour. In medium bowl combine meat and onion and pepper mixture with hands. cayenne pepper ½ tsp. 4.Deep Fried Pork Meatballs 1½ lbs. be sure to make sure both are cool first. The oil has to high enough to Deep Fried Pork Meatballs 33 . Let sit in the refrigerator for about 1−2 hours. black pepper 1 stick butter 1 cup flour vegetable oil 2 eggs 1 cup water 2 cups bread crumbs Preparation: 1. When chilled. Mix well and heat until creamy a dark beige color. 6. Brown well and remove from heat. garlic powder 1 tsp. First. salt 1 tsp. Place bread crumbs in separate bowl. 2. cover bottom of pot with 2 inches of oil and heat on medium to high. dip pork balls into egg mixture then coat well with bread crumbs. 5.

sometimes longer. To serve place heaping teaspoon in middle of dish and place pork balls around it. Place as many pork balls in very hot oil and cook for 5−8 minutes. 7. You will be able to tell. Deep Fried Pork Meatballs 34 . Serve as a first course or appetizer.E−Cookbooks Recipe Sampler submerse the pork ball. In small bowl combine mustard and mayonnaise.

lemon juice 1½ tsp. pepper Paprika 1. Mash yolks and mix in all ingredients except Paprika. mayonnaise 2 tsp. 4.Deviled Eggs Lisa 12 hard boiled eggs 3 tbsp. finely chopped 6 tbsp. curry powder ½ tsp. Cut eggs in half lengthwise and take out yolks and reserve in bowl. Spoon mixture into eggs and sprinkle with Paprika. dijon mustard 2 scallions. dry mustard ¼ tsp. Deviled Eggs Lisa 35 . salt ½ tsp. 2. Serve 3 each for first course or can be used as an appetizer. 3. parsley 2 tsp.

minced 1 tsp. Serve with crackers. Place in pretty bowl and refrigerate for at least 1 hour before serving. Easy Herb Spread 36 . 3. whipped cream cheese 1 tsp. Combine all ingredients well.Easy Herb Spread 1 16 oz. 2. mustard 1/2 cup parsley 1/2 cup basil 1. garlic powder 2 scallions.

place in small baking dish and bake for 10 minutes and serve with crackers. salt 1/2 tsp. 5. Blend well. English Muffin Crab Cakes 37 . Split english muffins and bake on cookie sheet for 10−15 minutes or until turning slightly brown. Bake for 15 minutes or until cheese is bubbly. 2. shredded meunster cheese 1. pkg. garlic powder 1 tsp. pepper 1 small onion. cans crabmeat 2 tbsp. onion powder 1/2 tsp. mayonaise 1 tsp. If you have extra mixture. diced 1 16 oz. 4. Remove english muffins from oven and place spoonfuls of crabmeat mixture on top of muffins.English Muffin Crab Cakes 8 whole english muffins 2 6 oz. In medium bowl combine remaining ingredients. 3.

pkgs. 5.Five Cheese Baked Ziti Sauce: 2 2 2 1 4 1 1 1 2 1 large cans crushed tomatoes small cans tomato sauce small cans tomato paste medium onion. 6. chili powder tsp. chopped tsp. Five Cheese Baked Ziti 38 . When ziti is cooked drain very well and add in to sauce and cheese mixture. pepper Ziti: 2 2 2 2 2 2 lbs. 4. Let set in oven for 15 more minutes and serve. Mix well. 3. garlic powder tbsp. 2. In 1 or 2 baking dishes pour in ziti mixture and you may want to add some sauce to the top and garnish with sauce and parsley. ziti 15 oz. skim or whole cups shredded swiss cheese cups parmesan cheese cups shredded provolone cups crumbled bleu cheese 1. Make sauce first. salt tbsp. of ricotta cheese. onion powder tsp. Add in half the sauce and mix well. chopped garlic cloves. Bake at 350° for 45 minutes. In large bowl combine all the remaining ingredients and mix well. Serve with salad and bread. Combine all ingredients and simmer for 1 hour or until ready to use.

Heat alfredo sauce on stove or in microwave. Heat oil in large skillet and fry ravioli until golden brown. Dip ravioli into egg mixture and then into bread crumbs. 3. 4. 5. Fried Meat Ravioli 39 . Place on papertowel to remove excess grease.Fried Meat Ravioli 1 2 1 2 3 1 lb. Combine eggs and water. frozen meat ravioli cups seasoned bread crumbs cup oil eggs. Arrange ravioli on dish around alfredo sauce. water jar premade alfredo sauce 1. 2. beaten tbsp. Place in bowl to serve.

Fried Mozzarella with Roasted Pepper Sauce 40 . it makes it easier. roasted peppers. The sauce can be poured into small ramekins so all your guests have their own sauce and are not dipping into the same dish. 3. Heat 1½ cups of oil in large fry pan. Let brown on both sides watching carefully not to melt cheese all over the place. pepper 3 16 oz.) Dip mozzarella in egg mixture and then into bread crumbs just like you would to chicken cutlets. beaten with ¼ cup of water 1. salt ½ tsp. When warmed pour mixture into blender and pulse until creamy. Do all pieces of cheese before starting to fry. Slice mozzarella into slices (approximately 15 per pkg. In medium sauce pan heat olive oil. 4. cayenne pepper 1 tsp. pepper. pkgs. garlic powder. garlic powder 1 tbsp. of mozzarella 2 cups bread crumbs 1½ cups vegetable oil 2 eggs. Place cheese cutlets in fry pan. water. 5. red wine vinegar and cayenne pepper. salt. do not over crowd. 2. When done set aside on serving platter.Fried Mozzarella with Roasted Pepper Sauce 2 jars roasted peppers ¼ cup olive oil ¼ cup water ¼ cup red wine vinegar 1 tsp.

Dip tomatoes in egg and then in bread crumbs. Make egg wash with the eggs.Fried Tomatoes 2 6 2 2 1 3 ½ 1 1 1 1 ¼ ¼ eggs large red tomatoes. Fried Tomatoes 41 . pepper tsp. Mix well. salt. mix together mayonnaise. Set aside on paper towel to remove excess oil. onion. pepper. parsley and thyme. On salad plate place three tomatoes in an arrangement and place a large tablespoon of mayonnaise in the middle. 4. cayenne. Place in fry pan and fry until golden brown on both sides. 2. 5. Heat oil in large fry pan. add a little water. 6. mustard. 7. cayenne pepper cup parsley cup thyme 1. To make sauce. cut into 4 slices each cups bread crumbs cups olive oil strip of bacon (optional) cups mayonnaise cup mustard. diced tsp. 3. any kind tsp. salt small onion.

slice down the middle 8 oz. 4. and parmesan cheese. 3. garlic powder cup parmesan cheese 1. Spread on blue cheese and parmesan mixture. In small bowl combine blue cheese dressing. Preheat oven to 350. whipped butter. garlic. Spread each loaf of bread with butter. chunky blue cheese dressing 8 oz. Bake for 15−20 minutes. 2. softened tbsp. Garlic and Blue Cheese Bread 42 . 5.Garlic and Blue Cheese Bread 1 1 1 2 1 large loaf french bread.

Combine all ingredients except clam juice. salt 1/2garlic powder 1 tsp. can minced clams. Garlic Clam Dip 43 . whipped cream cheese 2 tsp. 2. with juice Preparation: 1. worcestershire sauce 1/2tsp. lemon juice 2 tsp.Garlic Clam Dip 1 8 oz. Mix well. Serve with crackers or vegetables. If you want a thinner spread add some clam juice. pepper 1 7 oz.

In large fry pan saute leek until soft. Sauteed Goat Cheese Cakes 44 . cayenne pepper 1.Sauteed Goat Cheese Cakes 1 1 1 1 2 ½ 1 ½ 1 cup leeks. salt. pepper and cayenne pepper. diced lb. Add in goat cheese. Dip goat cheese shape into flour. Make shapes the size of a flattened egg. Mix well with hands. goat cheese cup flour cup bread crumbs eggs. at room temperature. beaten with water cup garlic. pepper tsp. egg and bread crumbs. minced tsp. 3. salt tsp. garlic. Empty into medium bowl. Serve with salad. Fry on medium heat until golden brown. 2.

Hot Stuffed Mushrooms 24 2 2 1 2 2 1 1 2 1 mushrooms. onion powder tbsp. Spoon in mixture to mushrooms and bake for 20 minutes. cleaned eggs. 3. cayenne pepper tbsp. hot sauce tsp. bread crumbs tsp. parmesan cheese tsp. 2. salt 1. Preheat oven to 325. Hot Stuffed Mushrooms 45 . parsley tbsp. beaten cups crabmeat tsp. Combine all ingredients except mushrooms.

Bake chicken wings at 400 degrees until thoroughly cooked. depending on size. 3. onion powder 1. 2. Mix all other ingredients and set aside. garlic powder tsp. black pepper tsp. cayenne pepper tsp. tobasco sauce cups pancake syrup tsp.Hot Wings 5 1 1 4 2 1 3 2 1 lbs. Hot Wings 46 . chicken wings lb. can tomato sauce tsp. 4. Serve with a lot of napkins. butter 8 oz. Remove wings from oven and place in sauce mixture.

Italian Bread Boat Dip 2 Large loaves italian bread 1 cup onions. cheddar and mayonnaise. Tear up the whole second loaf and use as dipping pieces. 3. Italian Bread Boat Dip 47 . 2. Bake for about 10 minutes or until hot. Pour mixture into hollowed out loaf of bread and serve. crab. chopped 1½ cups crab dip 1 cup cheddar cheese 1 cup mayonnaise 1. Hollow out one loaf of bread using the pulled out pieces as bite size dipping pieces. Mix together in baking dish onions.

Coat the shrimp well. Jumbo Garlic Shrimp 48 . cayenne pepper and garlic powder. Heat skillet and saute shrimp half at a time. When done place in large bowl and use toothpicks or serve 6 on a plate as first course. In large bowl combine oil. garlic powder cups olive oil 1.Jumbo Garlic Shrimp 48 4 6 2 jumbo shrimps. Blend well and add in the shrimp. cleaned and deveined tbsp. 2. 3. cayenne pepper tbsp.

2. 3. cocktail franks 2 cup orange juice 1/2 cup pancake syrup Preparation: 1. Bring to simmer and add in cocktail franks. Little Franks with Orange Dipping Sauce 49 .Little Franks with Orange Dipping Sauce 1 pkg. Let simmer for 10 minutes. Serve in pretty bowl with toothpicks. In medium sauce pan heat orange juice and pancake syrup.

fresh mushrooms 1 tsp. tarragon pinch of salt 1/2 cup water 1 tsp. 3. chives 1 cup red wine vinegar 1/2 cup olive oil 1 tsp. Serve. Clean and dry mushrooms. Let marinate in refrigerator for 8−12 hours. Mix all ingredients together. Marinated Mushrooms 50 . 2.Marinated Mushrooms 1 lb. 4. garlic powder 1.

whipped cream cheese cup finely chopped shrimp stick of butter tsp. In medium bowl combine potato. Let cool and scoop out the potato. Spoon mixture into mushrooms and bake for 10−15 minutes at 325. 2. salt 1. butter and salt Blend well. cream cheese. Mashed Potato Stuffed Mushrooms 51 . cleaned and stemed large baking potatoes 8 oz.Mashed Potato Stuffed Mushrooms 24 4 1 1 1/2 1 mushrooms. Bake potatoes in microwave for 12 minutes. 3. shrimp.

In saute pan brown meat and onion. diced 16 oz. Mexican Dip 52 . Add in chilli powder. cream cheese and cheddar cheese.Mexican Dip 1 1 1 1 1 1 1 lb. diced small chile or jalapeno. chilli powder tsp. 2. cayenne pepper onion. cayenne pepper and jalapeno. ground beef tbsp. 3. whipped cream cheese bag shredded cheddar cheese 1. In bowl combine meat. Place in baking dish and bake for 15 minutes.

of whipped cream cheese 4 oz. Serve with small breads or crackers. worcestershire sauce 1 cup cooked. 3. 2.Mixed Cheese Spread 1 8 oz. cut up meat (ham or sausage) 1/2 cup butter 1 onion. In large bowl combine all cheese with mixer. Add in all ingredients and refrigerate for 8 hours and serve. Mixed Cheese Spread 53 . finely chopped Preparation: 1. pkg. grated 2 tbsp. bleu cheese 1 cheddar cheese.

Bake mozzarella sticks as indicated on pkg. pepper dash of hot sauce tsp. 2. Mozzarella Sticks with Spicy Sauce 54 . cayenne pepper tsp. premade plain spaghetti sauce medium onion. red pepper flakes tsp.Mozzarella Sticks with Spicy Sauce 40 1 1 1 1 1 1 1 mozzarella sticks 16 oz. salt tsp. Heat sauce for 30 minutes or length of cooking time for mozzarella sticks. Add in remaining ingredients. diced tbsp. In medium sauce pan heat onions in oil. 3. olive oil 1.

lemon juice. 2. salt. not necessary Preparation: 1.Mushroom and Nut Pate 2 lbs. garlic powder Parsley for garnish. Add in garlic powder. mushrooms. paprika 1 tsp. vegetable oil 1/2 tsp. Remove from heat and let stand for 5 minutes. lemon juice 1 tsp. Stir in tarragon. salt 1 cup plain yogurt 1 small onion. mushrooms. finely chopped 1 tbsp. 3. pepper and paprika. tarragon 2 tbsp. pepper 1 tbsp. Cook until tunring golden brown. chopped 1 cup nuts. any kind 2 tbsp. In large skillet heat in oil onion and garlic. Blend for 2 more minutes. Mushroom and Nut Pate 55 . Place in blender and blend for 3 minutes. Refrigerate for 8 hours and serve with crackers. Add in nuts (almonds) and chop them.

Place mushroom mixture into bowl. 3. olive oil 1. In food processor or blender puree all ingredients. fresh mushrooms lb.Mushroom & Sun Dried Tomato Spread ½ ½ ½ ¼ 3 2 1 lb. Mushroom & Sun Dried Tomato Spread 56 . 2. portabella mushrooms cup chopped sun dried tomatoes cup green onions. Spread mixture into bread and serve or have each person do their own. Place bread on serving dish or bowl. Toast bread in oven until lightly browned. cut into diagonal slices tbsp. chopped garlic cloves loaves french bread.

garlic powder tbsp. Add in lemon juice. flour cup butter scallion. salt. flour and scallions. Mushroom Bread 57 . lemon juice cup heavy cream tsp. finely chopped tsp. Cook until cramy and thick. heavy cream.Mushroom Bread 1 1/2 2 1 1/2 1/2 3 1/4 1 small loaf white bread lb. Dip bread into mixture on both side. salt tsp. Remove mushroom mixture from stove. finely chopped Preparation: 1. Sauter mushrooms in butter. 5. garlic powder. mushrooms. Place on cookie sheet and bake on each side for 5−8 minutes. 3. 4. Preheat oven to 425. 2.

Onion Rings with Dipping Sauce 2 1 1 1 large bags of onion rings 16 oz. Onion Rings with Dipping Sauce 58 . whipped cream cheese 16 oz. Refrigerate for at least 30 minutes before serving. In medium bowl combine all ingredients and blend well. salsa 1. Bake onion rings as indicated on bag. 3. 2. sour cream 16 oz.

Pancake Syrup Chicken Wings 6 1 3 1 lbs. garlic powder cup soy sauce 1. Pour over chicken wings and bake for 10 more minutes. Bake for 30 minutes at 325. Pancake Syrup Chicken Wings 59 . Season wings with garlic powder. In small bowl combine syrup and soy sauce. 3. chicken wings cup pancake syrup tsp. 2. 4.

green and red peppers. 2. garlic powder Preparation: 1. water tbsp. Peanut Chili Dip 60 . broccoli. Serve with carrots. honey tbsp. In bowl combine all ingredients until blended well. chili powder tbsp.Peanut Chili Dip 1/2 1 2 3 2 1 cup creamy peanut butter tbsp. If mixture seems to thick add more water. soy sauce tsp.

pesto sauce ( use envelope) tbsp. sun dried tomatoes in oil tbps. In bowl combine parmesan cheese. In small bowl mix together egg and water and with finger paint the egg mixture over the crescent. parmesan cheese egg yolk tsp. Bake for 10−15 minutes or until golden brown. of mixture into center. Fold over like a triangle. 2. Open crescent roll can. Press edges down firmly with fork. Mix well. can crescent rolls tbsp. 3. Pesto Crescents 61 .. water Preparation: 1. sundried tomates and pesto sauce. 5. Open each individual crescent and place 1 tbsp.Pesto Crescents 1 2 1 6 3 1 8 oz. 4.

3. sour creams tbsp. olive oil 1.Pierogies with Sour Cream 32 2 2 1 3 1 pierogies. In small saute pan heat butter and oil. 2. any kind 16 oz. Bake for 35 minutes. Serve on large plate and place sour cream in bowl in center. 4. Lay pierogies on large baking dish and pour over oil and butter mixture. or until they are turning golden brown. You might want to toss once or twice while cooking. butter tsp. paprika small onion tbsp. 5. Five minutes before complete sprinkle over the paprika. Pierogies with Sour Cream 62 .

press the garlic down. Preheat oven to 325°. pepper cup romano or parmesan cheese cup parsley Whole Garlic. 4. With the fork tines. Garnish with some parsley. After 45 minutes let garlic cool and squeeze out the garlic like toothpaste. salt tsp. Pork Tenderloin with Roasted Garlic Mayonnaise 63 . 2. Medium Head cup mayonnaise 1. pepper and cheese. Also. olive oil tsp. Coat pork tenderloin with oil on all sides and cover with the parsley mixture. Mix with the mayonnaise well. Place in baking dish with 4 tbsp. of oil and bake uncovered for about 45 minutes to an hour. 3. of olive oil and bake for 45 minutes. Remove pork from oven and let cool for 10 minutes. In long mixing dish or pan combine parsley. Place in small baking dish with 2 tsp.Pork Tenderloin with Roasted Garlic Mayonnaise 1 5 ½ ½ ¼ 1 1 ½ 12 oz. Cut into slices and serve two to each plate with a teaspoon of garlic mayonnaise on the side or on top of them. Pork Tenderlointlets tbsp. salt. take the first layer of skin off the garlic bulb and cut off the pointed top.

2. Combine cream cheese. sour cream. Fill celery stalk and serve. Quick Stuffed Celery 64 . sour cream small can black olives. paprika 1. cleaned 8 oz. chopped tsp. whipped cream cheese tbsp. olives and paprika.Quick Stuffed Celery 1 1 2 1 1 bunch of celery.

whipped cream cheese 1 tsp. Raisin Spread 65 . cinnamon Preparation: 1. 2.Raisin Spread 1 cup raisins 1 8oz. Mix together all ingredients and refrigerate for 1 hour. Serve on bagels or toast.

place 5 pancakes on each plate with a large tablespoonful of sour cream. Red Bell Pepper Pancakes 66 . 3. diced cup flour tbsp. separated cup cornmeal tsp. These pancakes can be used as appetizers or as first course. hot red pepper flakes tbsp. Cook each pancake 1 minute on each side or until golden brown. In large bowl mix together all ingredients except sour cream and egg whites. about 1−2 inches in diameter. Fold into flour mixture. Flatten the balls into small pancakes.Red Bell Pepper Pancakes 3/4 2/3 1 2 ¼ ½ 3 1 cup red bell pepper. pepper. For 8 guests. Garnish with parsley. 4. coriander pint sour cream 1. In small bowl beat egg white until fluffy. salt and ¼ tsp. Add 1 tsp. Do not over crowd. Spoon in balls of the mixture into fry pan. melted butter large eggs. 2. Heat large fry pan with some melted butter.

whipped cream cheese cup onions. finely chopped Preparation: 1. Salmon Dip 67 . Mix all ingredients and refrigerate for 2−4 hours before serving.Salmon Dip 1 1 1 can salmon 8 oz.

4. salt ½ tsp. pepper 1.Salsa with Shrimp 64 jumbo shrimps 4 16 oz. Stirring constantly. Very fast and delicious dish for the salsa lover. 2. You can serve this with white rice. 3. In large sauce pan heat the salsa until very hot. jars of salsa ½ tsp. Add in all the shrimp at once and cook thoroughly for 5 minutes. Salsa with Shrimp 68 . Place in large serving bowl.

Sausage Dip 3 lbs. pepper pinch of salt 1/2 tsp. skinny italian sausage. Serve with toothpicks. Use sauce to dip in sausage. paprika and cayenne pepper. paprika 1 tsp. Either fry in frying pan or cook in oven. sour cream. 3. frozen 1 cup mayonaise 1 cup sour cream 1/2 tsp. cayenne pepper 1. Sausage Dip 69 . Mix mayonnaise. salt. pepper. Blend well and refrigerate. Cut sausage into 1 inch pieces. 2.

teriyaki sauce and sherry and cook over medium heat until mushrooms are tender. hot red pepper flakes stick butter Sherry cup Teriyaki Sauce tbsp. 4. mushrooms. 2. In large fry pan cook garlic and pepper flakes in butter on low heat.Sauteed Mushrooms 2 2 1 1 ½ ½ 2 lbs. Add in mushrooms. parsley 1. Sauteed Mushrooms 70 . Remove mushrooms and bring liquid to boil until thickened like syrup. Add in parsley and salt and pepper to taste. Return mushrooms to heat and serve. chopped tsp. 3. Can serve with any meat. sliced in half garlic cloves.

raw lb. In large saute pan heat all mushrooms in butter with scallions. 4. fresh mushrooms lb. shitake mushrooms lb. pepper lemon stick of butter 1. Sauteed Mushrooms in Biscuits 71 . place biscuit on counter and cut from right to left or maybe you can even peel them apart. heat for 5 minutes. portabella mushrooms cups scallions. minced tsp. place a tbsp. salt and pepper. When mushrooms cooked and tender place in blender or food processor and pulse until finely chopped.Sauteed Mushrooms in Biscuits 2 ½ ½ ½ 2 1 4 ½ ½ 1 ½ Pkgs. garlic. of mushroom mixture in the middle and place the top of the biscuit back on top. salt tsp. Cut biscuits in half. When the biscuits are separated. Refrigerated Biscuits. Bake for 8 minutes on 325°. To make sure the insides don't fall out press the whole perimeter of the biscuit. chopped finely cups balsamic vinegar cloves garlic. Place back in saute pan. 3. To be safe when doing this. Grease cookie sheet if necessary. 2. 5. Add in balsamic vinegar and the juice of lemon.

2.Sesame Chicken 24 1 4 2 2 1 chicken tenders cup sesame seeds tbsp. 3. onion powder cups mayo cup honey 1. Dip chicken tenders into this mixture and then into sesame seeds. onion powder. Preheat oven to 450. Grease baking sheet. dijon mustard tsp. Combine dijon mustard. mayo and honey. Place chicken tenders on baking sheet and bake for 20−25 minutes. Sesame Chicken 72 .

Let cool and break into tiny pieces. vegetables. Serve with fruit.Spinach and Bacon Dip 1 cup mayonaise 1 cup sour cream 1 pkg. 5. If you can. frozen chopped spinach 8 slices of bacon 1 tsp. cook the bacon in microwave until very crispy. 3. chips or breads. Place spinach in strainer − squeeze to remove all excess water. red pepper flakes 1. In medium bowl add all ingredients well. Refrigerate at least 1 hour. garlic powder 1/2 tsp. 2. 4. Spinach and Bacon Dip 73 .

vegetable soup mix 8 oz. Serve with crackers. Mix all ingredients well and refrigerate for 8 hours. 2. cooked and drained pkg. Spinach Dip 74 .Spinach Dip 1 1 1 1 pkg. chopped spinach. sour cream cup mayonaise Preparation: 1.

In bowl mash potatoes. pancake syrup. cans sweet potatoes 1 stick of butter 2 cups bread crumbs 2 cups pancake syrup 1 tsp. Add in butter. salt and pepper. Roll in bread crumbs. 3. pepper 1. Preheat oven to 350 and bake for 30 minutes. Serve as an appetizer or with a ham or turkey dinner. salt 1/2 tsp.Sweet Potato Appetizers 2 40 oz. Sweet Potato Appetizers 75 . Make into golf ball size balls. 2. 4.

Tomato and Basil Bruschetta 1 4 ¼ 2 6 loaf of french bread. After toasting. Top each piece of toast with about tsp. Place on dish and serve. Brush pieces of bread with olive oil. Mix remaining olive oil and tomatoes and basil in bowl. 4. rub garlic on the toast. olive oil 1. 3. Cut bread into 4 inch long pieces. diced tbsp. Toast in oven for about 10 minutes or until golden brown. of mixture. Add salt & pepper to taste. makes 24 pieces garlic cloves cup basil lbs. 2. Heat oven to 375°. seeded tomatoes. Tomato and Basil Bruschetta 76 .

onion powder tsp. Tomato Potato Skins 77 .Tomato Potato Skins 8 2 1 1 4 1 2 1 1 1 1 large baking potatoes tomatoes. Blend well. cayenne pepper tsp. 2. onions. In medium bowl combine potato middles with tomatoes. sour cream 1. finely chopped cup shredded mozzarella cup shredded cheddar green onions. onion powder and chili powder. mozzarella. olive oil. 3. cheddar. 4. Spoon mixture back into potato shells and bake for 10−15 minutes. chopped tsp. which should be 24 minutes. olive oil tsp. Cut potatoes in half lengthwise. salt tsp. chili powder 16 oz. Scoop out potato middles. cayenne. salt. Microwave potatoes for 3 minutes each.

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