Roxy Posted January 17, 2008 Share Posted January 17, 2008 Mushrooms: Top Left Noisemaker Apperizers: Top Right Corn Fritters: Bottom Left Ancho Spinach Dip: Bottom Right Sausage Mushroom Appetizers: Ingredients: 48 large fresh mushrooms 2 eggs, lightly beaten 1 pound bulk pork sausage, cooked and crumbled 1 cup (4 ounces) shredded Swiss cheese 1/4 cup mayonnaise 3 tablespoons butter, melted 2 tablespoons finely chopped onion 2 teaspoons spicy brown or horseradish mustard 1 teaspoon garlic salt 1 teaspoon Cajun seasoning 1 teaspoon Worcestershire sauce Directions: Remove mushroom stems (discard or save for another use); set caps aside. In a large bowl, combine the remaining ingredients. Stuff into the mushroom caps. Place in two greased 13-in. x 9-in. x 2-in. baking dishes. Bake, uncovered, at 350° for 16-20 minutes or until heated through. Yield: 4 dozen. Corn Fritters Recipes Courtesy Paula Deen 1 1/4 cups self-rising cornmeal mix 1 1/4 cups all-purpose flour 1/4 cup sugar 1 teaspoon salt 1 cup milk 2 large eggs, slightly beaten 1/4 cup (1/2 stick) butter, melted 1 (15.25 ounce) can corn, drained Chopped Jalapenos Peanut Oil, for frying Heat oil to 325 degrees F. In a medium bowl, combine cornmeal mix, flour, sugar, and salt. In a small bowl, combine milk and eggs. Add milk mixture to cornmeal mixture, stirring well. Stir in butter and corn. Pour oil to a depth of 2 inches in a Dutch oven, or use a deep-fryer. Drop by tablespoons into hot oil. Cook 2 to 4 minutes, or until golden, turning once. Drain on paper towels. Hamburger & Cheese Tater Tot Casserole 1 lb. hamburger, browned and drained 1 can cream of chicken and herb soup (or cream of onion or celery soup) 1 small onion, chopped Tater tots Worcestershire sauce milk shredded cheddar cheese Brown hamburger, adding the chopped onions. When done, drain and add 1 T. Worcestershire sauce, soup, and 1 T. milk. Put in a 9x13 inch casserole dish that has been sprayed with a non-stick cooking spray. Top the hamburger mixture with cheese. Place tater tots neatly in rows on top of the cheese. Bake at 350 for a half hour or unti tater tots are crsipy. Noisemaker Appetizers: Ingredients: 24 wonton wrappers 1/4 cup butter, melted 1 teaspoon dill weed, divided 1/4 teaspoon garlic salt 1 package (8 ounces) cream cheese, softened 1 tablespoon sour cream 1/2 teaspoon lemon juice 1 can (6 ounces) crabmeat, drained, flaked and cartilage removed Directions: Place a wonton wrapper on a work surface with one corner facing you; roll into a cone. Cut the open end with a sharp scissors until edge is even. Place a 1-in. foil ball in opening. Place seam side down on a greased baking sheet. Repeat with remaining wonton wrappers. Bake at 375° for 10 minutes or until golden brown. In a small bowl, combine the butter, 1/2 teaspoon dill and garlic salt. Brush over horns. Remove to a wire rack to cool completely. Remove foil balls. In a large mixing bowl, beat cream cheese until smooth. Beat in the sour cream, lemon juice and remaining dill until blended. Fold in the crab. Transfer to a pastry or plastic bag; cut a hole in the corner. Pipe into cooled horns. Yield: 2 dozen. I have made alot of salsa recipes, but, this is the best and my favorite recipe for it. It is hot, so if you want it milder, use less jalapenos and take the seeds out. I take the seeds out because we don't care for seeds in salsa, and it is still hot. Leave the recipe as it is to feed a big crowd. The last time I made it, I cut the recipe in half since their is only the two of us. Salsa: 6 lbs. Roma (Plum) tomatoes 1/4 lb. Roma (Plum) tomatoes, chopped-I used 6 tomatoes 3 bunches of garlic-not individual cloves 1/4 cup real lemon juice-2 lemons 1-1/2 tablespoons salt 1 tablespoon cayenne pepper 1-1/2 teaspoons ground cumin Green onions-Alot of them 12 fresh jalapeno peppers Use your food processor with the "S" blade to chop up the following. Put them in seperate bowls in the refrigerator when you get done doing each one. Chop the 6 Roma Plum tomatoes by hand. Put in the refrigerator. Chop using the food processor: Green onions 3 whole bunches of garlic Take 12 fresh jalapenos and cut off the stems. Take a knife and cut down the middle and remove the seeds. Chop the jalapenos in the food processor. Squeeze the 2 lemons to make lemon juice. Bring a large pot of water to a boil. Briefly put in the 6 lbs. of tomatoes. Keep the tomatoes in the pot just until the tomatoe skins start to loosen and set color. Drain the tomatoes and put them in the food processor and cursh them using the "S" blade. Using the same pot as you used to boil the tomatoes in, mix the 6 chopped tomatoes that you chopped by hand, the 6 lbs. crushed tomatoes, juice from 2 lemons, 1-1/2 tablespoons salt, 1 tablespoon ground cayenne pepper, chopped green onions, chopped jalapeno peppers, chopped garlic and 1-1/2 teaspoons ground cumin. Bring this to a boil and continue boilng until the vegetables are soft and mixture has reached desired consistency. Remove from heat, put in container and refrigerate. A friend brought the Phylo With Brie cheese over to watch a football game with us and it was really good. 1/2 package phylo (or filo) sheets 1 package Brie cheese I don't know the weight amount, but it is in the specialty cheese dept. garlic to your taste Let phylo dough defrost and use 1 sheet at a time and brush melted butter on each sheet. Use about 20 sheets Put the Brie cheese in the middle along with garlic and fold over edges to seal. Pour butter over the top and bake @ 375 until golden brown. Open the top and use crackers to dip out cheese. Beer Dip 8 oz. cream cheese 8 oz. extra sharp cheddar cheese 1 whole onion Round loaf of Pumpernickel bread 1 packet dry Hidden Valley Ranch Dressing 1 TBSP Cayenne Pepper 1/2 beer or less -- make thick (I used light beer) Directions Mix all in Food Processor. Starting with onion, cream cheese, sharp cheddar cheese. Add small amount of beer with each. Needs to be chopped fine. Add packet of HidenValley Ranch and pepper with a little beer after all other ingredients are chopped. Make thick. Cut top of bread off and scoop out insides and place around plate3. Pour dip in bread shell and should have extra bread around tray because it will go fast. Bean's Seven Layer Dip: Bean layers refried beans mixed with taco seasoning and green chiles, layer sour cream, guacamole, salsa or taco sauce, cheese, shredded lettuce, chopped tomatoes, black olives, green onions and sliced jalapenos and then more taco sauce. Serve with tortilla chips or crackers. Championship Bean Dip: Ingredients: 1 can (16 ounces) refried beans 1 cup picante sauce 1 cup (4 ounces) shredded Monterey Jack cheese 1 cup (4 ounces) shredded cheddar cheese 3/4 cup sour cream 1 package (3 ounces) cream cheese, softened 1 tablespoon chili powder 1/4 teaspoon ground cumin Tortilla chips and salsa Directions: In a large bowl, combine the first eight ingredients; transfer to a slow cooker. Cover and cook on high for 2 hours or until heated through, stirring once or twice. Serve with tortilla chips and salsa. Yield: 4-1/2 cups. Vegetable Pizza 2 cans crescent rolls (or pizza dough) 2 (8 oz. each) packages cream cheese 1 package ranch dressing mix 1/2 cup mayonnaise Assorted vegetables Shredded cheddar cheese Tomatoes Press rolls (or dough) on greased pizza pan or cookie sheet. Bake at 350 F for 8-10 minutes or until brown. Cool. Mix cream cheese, dressing mix and mayonnaise together. Spread over cooled crust. Place sliced vegetables on top, one kind at a time. Press down into cream cheese mixture. Top with cheddar cheese and sliced tomatoes. Refrigerate. Suggested Vegetables: Broccoli, cauliflower, celery, carrots, green peppers, radishes, small onion Ancho-Spinach Dip: Yield: 8 to 10 servings Prep Time: 10 minutes Cook Time: 45 minutes 1 box (10 ounces) frozen chopped spinach, thawed 2 cups sour cream 1 package (8 ounces) cream cheese, softened 2 cups shredded Monterey Jack cheese 3 tablespoons DURKEE Ethnic Creations® Ancho Seasoning Preheat oven to 325°F. Drain spinach well and squeeze out as much liquid as possible. Combine spinach, sour cream, cream cheese, shredded cheese and DURKEE Ethnic Creations Ancho Seasoning in a medium bowl until well mixed. Spray 2-quart baking dish with non-stick spray. Spread mixture into dish. Bake for 45 minutes. Serve with crackers, tortilla chips or vegetables A friend brought the Phylo With Brie cheese over to watch a football game with us and it was really good. 1/2 package phylo (or filo) sheets 1 package Brie cheese I don't know the weight amount, but it is in the specialty cheese dept. garlic to your taste Let phylo dough defrost and use 1 sheet at a time and brush melted butter on each sheet. Use about 20 sheets Put the Brie cheese in the middle along with garlic and fold over edges to seal. Pour butter over the top and bake @ 375 until golden brown. Open the top and use crackers to dip out cheese. Beer Dip 8 oz. cream cheese 8 oz. extra sharp cheddar cheese 1 whole onion Round loaf of Pumpernickel bread 1 packet dry Hidden Valley Ranch Dressing 1 TBSP Cayenne Pepper 1/2 beer or less -- make thick (I used light beer) Directions Mix all in Food Processor. Starting with onion, cream cheese, sharp cheddar cheese. Add small amount of beer with each. Needs to be chopped fine. Add packet of HidenValley Ranch and pepper with a little beer after all other ingredients are chopped. Make thick. Cut top of bread off and scoop out insides and place around plate3. Pour dip in bread shell and should have extra bread around tray because it will go fast. Bean's Seven Layer Dip: Bean layers refried beans mixed with taco seasoning and green chiles, layer sour cream, guacamole, salsa or taco sauce, cheese, shredded lettuce, chopped tomatoes, black olives, green onions and sliced jalapenos and then more taco sauce. Serve with tortilla chips or crackers. Championship Bean Dip: Ingredients: 1 can (16 ounces) refried beans 1 cup picante sauce 1 cup (4 ounces) shredded Monterey Jack cheese 1 cup (4 ounces) shredded cheddar cheese 3/4 cup sour cream 1 package (3 ounces) cream cheese, softened 1 tablespoon chili powder 1/4 teaspoon ground cumin Tortilla chips and salsa Directions: In a large bowl, combine the first eight ingredients; transfer to a slow cooker. Cover and cook on high for 2 hours or until heated through, stirring once or twice. Serve with tortilla chips and salsa. Yield: 4-1/2 cups. Vegetable Pizza 2 cans crescent rolls (or pizza dough) 2 (8 oz. each) packages cream cheese 1 package ranch dressing mix 1/2 cup mayonnaise Assorted vegetables Shredded cheddar cheese Tomatoes Press rolls (or dough) on greased pizza pan or cookie sheet. Bake at 350 F for 8-10 minutes or until brown. Cool. Mix cream cheese, dressing mix and mayonnaise together. Spread over cooled crust. Place sliced vegetables on top, one kind at a time. Press down into cream cheese mixture. Top with cheddar cheese and sliced tomatoes. Refrigerate. Suggested Vegetables: Broccoli, cauliflower, celery, carrots, green peppers, radishes, small onion Ancho-Spinach Dip: Yield: 8 to 10 servings Prep Time: 10 minutes Cook Time: 45 minutes 1 box (10 ounces) frozen chopped spinach, thawed 2 cups sour cream 1 package (8 ounces) cream cheese, softened 2 cups shredded Monterey Jack cheese 3 tablespoons DURKEE Ethnic Creations® Ancho Seasoning Preheat oven to 325°F. Drain spinach well and squeeze out as much liquid as possible. Combine spinach, sour cream, cream cheese, shredded cheese and DURKEE Ethnic Creations Ancho Seasoning in a medium bowl until well mixed. Spray 2-quart baking dish with non-stick spray. Spread mixture into dish. Bake for 45 minutes. Serve with crackers, tortilla chips or vegetables Quote Link to comment
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