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Go Big Red Recipes for October 20


Roxy

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Dried Beef Hot Dip:

 

2-8 oz. packages cream cheese

1-8 oz. carton sour cream

1 pkg. dried beef, pulled apart

1 teaspoon Worcestershire sauce

1/2 green pepper, chopped

2 tablespoons onion, grated

1/4 teaspoon garlic salt and pepper

Slivered almonds

 

Use a small oven-proof casserole dish..preheat oven to 350.

 

Mix all the above ingredients together. Top with slivered almonds sauteed in butter. Bake for 30 minutes at 350. Serve with party rye and pumpernickel bread.

 

Barbequed Chicken Wings

 

3 lbs. chicken wings

3/4 to 1 cup honey

1/2 cup soy sauce

2 tablespoons oil

1/2 garlic clove, minced

1 cup barbeque sauce

 

Cut tips from wings and discard. Season with salt and pepper. Mix honey, soy sauce, oil, garlic and barbeque sauce, pour over chicken in baking dish. Bake slowly at 325 for 2 hours or until sauce is carmelized. Yields 20 appetizers.

 

Sausage-Cheese Snacks:

 

1 lb. bulk pork sausage

1 lb. ground beef

1 lb. American cheese, cubed

1 tablespoon oregano

1 teaspoon garlic salt

1/2 teaspoon Worcestershire sauce

1 teaspoon crushed red pepper

Party rye bread

 

Fry sausage and ground beef; drain. Add seasonings and cubed cheese. Simmer until cheese is slightly melted. Spread on party rye bread slices. Bake at 400 degrees for 10 minutes. Can be frozen.

 

Dilly Zuchini Dip:

 

1 cup finely shedded zucchini, squeezed dry

1 cup (4 oz.s) shredded sharp cheddar cheese

3/4 cup mayonnaise

1/2 cup choped walnuts

1 teaspoon lemon juice

1/2 teaspoon dill weed

1/4 teaspoon pepper

Assorted fresh vegetables

 

In a bowl, combine the first seven ingredients. Cover and refrigerate for 1 hour or until chilled. Serve with vegetables. Yield: 2 cups

 

Smoky Jalapenos:

 

14 jalapeno peppers

4 ounces cream cheese, softened

14 miniature smoked sausages

7 bacon strips

 

Cut a lengthwise slit in each pepper; remove seeds and membranes. Spread a teaspoonful of cream cheese into each pepper; stuff each with a sausage.

 

Cut bacon strips in half widthwise; cook in a microwave or skillet until partially cooked. Wrap a bacon piece around each pepper; secure with a toothpick.

 

Place in an ungreased 13x9x2-in. baking dish. Bake, uncovered, at 359 for 20 minutes for flavor; 30 minutes for medium and 40 minutes for mild. Yield: 14 appetizers.

 

When cutting or seeding hot peppers; use rubber or plastic gloves to protect your hands. Avoid touching your face.

 

Crispy Shrimp Popovers:

 

20 uncooked medium shrimp, peeled and deveined

4 ounces cream cheese, softened

10 bacon strips

1 cup all-purpose flour

2 eggs, lightly beaten

2 cups panko (Japenese) bread crumbs

Oil for deep-fat frying

 

Butterfly the shrimp along the outside curves. Spread about 1 teaspoon cram cheese inside each shrimp. Cut bacon strips in half lengthwise; wrap a piece around each shrimp and secure with toothpicks.

 

In three seperate shallow bowls; place the flour, eggs and bread crumbs. Coat the shrimp with flour; dip into eggs, then coat with bread crumbs.

 

In an electrick skillet or deep-fat fryer, heat oil to 375. Fry shrimp, a few at a time, for 3-4 minuites or until golden brown. Drain on paper towels. Discard toothpicks befpre servomg. Yield: 20 appetizers.

 

Smoked Salmon Tomato Pizza:

 

1 prebaked thin Italian bread shell crust (10 ounces)

1 cup whipped cream cheese

4 ounces smoked salmon (lox), cut into thin strips

1 cup chopped tomato

1/4 cup chopped red onion

2 tablespoons capers, drained

2 tablespoons minced fresh parsley

Pepper to taste

 

Place the crust on an ungreased 12-in. pizza pan. Bake at 450 for 8-10 minutes or until heated through. Spread with the cream cheese. Sprinkle with salmon, tomato, onion, capers, parsley and pepper. Cut into slices. Yield: 8 slices.

 

Roasted Cumin Cashews:

Prep: 15 minutes

Bake: 50 minutes +cooling

 

1 egg white

1 tablespoon water

2 cans (9-3/4 oz.s each) salted whole cashews

1/3 cup sugar

3 teaspoons chili powder

2 teaspoons salt

2 teaspoons ground cumin

1/2 teaspoon cayenne pepper

 

In a large bowl, whisk egg white and water. Add cashews and toss to coat. Transfer to a colander; drain for 2 minutes. In another bowl, combine the remaining ingredients; add cashews and toss to coat.

 

Arrange in a single layer in a greased 15x15x1-in. baking pan. Bake, uncovered, at 250 degrees for 50-55 minutes, stirring once. Cool on a wired rach. Store in an airtight container. Yield: 3-1/2 cups.

 

 

 

Arrange in a single layer in a greased 15x10x1-inch baking pan. Bake, uncovered, at 250 for 50-55 minutes, stirring once. Cool on a wire rack. Store in an airtight container. Yield: 3-1/2 cups.

 

Pepperoni Pinwheels:

 

1/2 cup diced pepperoni

1/2 cup shredded mozzarella cheese-can use part-skim mozzarella cheese if you want

1/4 teaspoon dried oregano

1 egg, seperated

1 tube (8 oz.s) refrigerated crescent rolls

 

In a bowl, combine pepperoni, cheese, oregano and egg yolk. In a small bowl, whisk egg white until foamy; set aside. Seperate crescent dough into four rectangles; seal perforations. Spread pepperoni mixture over each rectangle to within 1/4-inch of edges. Roll up jelly-roll style, starting with a short side; pinch seams to seal. Cut each into six slices.

 

Place cut side down on greased baking sheets; brush tops with egg white. Bake at 375 for 12-15 minutes or until golden brown. Serve warm. Refrigerate leftovers. Yield: 2 dozen.

 

Smackin' Good Snack Mix:

 

6 cups original Bugles

5 cups nacho cheese-flavored Bugles

4 cups miniature cheese crackers

1 package (6 oz.s) miniature colored fish-shaped crackers

3 cups miniature pretzels

2 cups Crispix

2 cups lightly salted cashews

3/4 cup butter-flavored popcorn oil

2 envelopes (1 oz. each) ranch salad dressing mix

 

In a large bowl, combine the first seven ingredients. Combine oil and dressing mix; pour over cracker mixute and toss to coat.

 

Transfer to three greased 15x10x1-in. baking pans. Bake at 250 for 40-45 minutes or until crisp, stirring occasionally. Cool on wire racks. Store in an airtight container. Yield: 6 quarts.

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