Go Big Red Appetizers For Jan. 23

[Roxy]

I am going to post only a few at a time one thread...I think it makes it easier for members to read them if they are interested:)

 

Sausage and Cheese Appetizer

 

1 lb bulk pork sausage

1 cup (4 oz) grated Gouda or Cheddar cheese

2 Tbsps Dijon mustard

1 (2 crust) refrigerated pie pastry

 

Cook sausage until browned. Drain well. Add cheese to sausage. Spread mustard on each pastry circle. Place 1/2 of mixture in center of each pastry circle. Bring edges to center and press to form large dumpling. Place on greased baking sheet. Bake 350 degrees for 20-25 minutes or until golden brown. Cut in wedges and serve hot.

 

Sausage Squares

 

1 lb hot bulk pork sausage

1 medium onion, chopped

2 cups biscuit baking mix

1 cup grated Parmesan cheese

1 cup grated Swiss cheese

1 Tbsp parsley

1 egg, lightly beaten

2/3 cup milk

1/4 cup mayonnaise

 

Cook sausage and onion together until browned. Drain well. Combine sausage/onion mixture, baking mix, cheese, parsley, egg, milk, and mayonnaise. Mix well. Spread batter in buttered 13x9x2 baking pan. Bake at 400 degrees for 25 minutes. Cut in squares and serve with hot pepper jelly.

 

Quick Tomato Salsa:

 

2 medium tomatoes

1 fresh jalapeno pepper, stemmed, or 10 slices canned jalapenos or "nacho slices"

1/2 tsp. salt

 

1. Chop the tomatoes and jalapenos together until they have the consistency of a coarse puree. You can use a food processor, but, stop chopping when the mixture is still quite coarse. There will be alot of liquid which you want to use as well. Pour everything into a medium bowl.

 

2. Add the salt to the mixture and sir.

 

3. Pour the salsa into a covered container and let it sit for several hours in the refrigerator so the flavors have time to mingle. Overnight is best. This makes about 2 cups. Serve with tortilla chips or with other dishes.

 

Bacon & Cheese Quesadillas:

 

2-10-inch ("burrito-size") flour tortillas

2 T. butter, softened

1/3 cup shredded Monterey Jack cheese

1/3 cup shredded Cheddar cheese

1/2 medium tomato, chopped

2 tsp.s diced onion

1 tsp. diced canned jalapeno-("nacho slices")

1 slice bacon, cooked

1/4 tsp. finely chopped fresh cilantro

Dash of salt

 

On the side:

 

Sour Cream

Guacamole

Salsa

 

Heat a large frying pan over medium heat.

 

Spead half of the butter on one side of each tortilla. Put one tortilla, butter side down, in the hot pan.

 

Spread the cheeses evenly onto the center of the tortilla in the pan. You don't have to spread the cheese all the way to the edge. Leave a margin of an inch or so all the way around.

 

Sprinke the tomato, onion, and jalapeno over the cheese.

 

Crumble the slice of cooked bacon and sprinkle it over the other ingredients.

 

Sprinkle the cilantro and a dash of salt over the other ingredients.

 

Top off the quesadilla with the remaining tortilla, being sure that the buttered side is facing up.

 

When the bottom tortilla has browned, after 45 to 90 seconds, flip the quesadilla over and grill the other side for the same length of time.

 

Remove the quesadilla from the pan, and, using a sharp knife or pizza cutter; cut the quesadilla three times through the middle lie a pizza, creating 6 equal slices. Serve hot with sour cream, guacamole, and salsa on the side.