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Title: East Indian Style Smoked Trout Appetizer
Yield: 6 Servings
Ingredients
1 lb hot smoked lake trout
2 potatoes
1 oil for frying
1 onion: chopped
4 cl garlic; minced
1/4 ts tumeric
1/2 ts ginger root; grated
3 tb parsley; chopped
1 green chile; seeded and
-chopped
1 salt; to taste
2 tb lemon juice
1 flour
1 lemon slices
Instructions
Boil and mash potatoes; flake and mash the fish; combine the two. Fry
onion and garlic in oil for 5 min; add tumeric, ginger, parsley and
the chile pepper; fry 1 min more. Add potato-fish mix, salt and lemon
juice; stir and cook 2 min more, cool. Roll mixture into balls, roll
in flour and deep fry on oil at 375 til browned. Serve hot with lemon
slices. |
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Title: Eggplant Appetizer (Caponatina)
Yield: 1 Servings
Ingredients
1 lb small
1/4 c coursely chopped garlic --
1 (not from a jar)
4 oz can
1 drained -- (or fresh
1 chopped)
1 md red bell pepper -- in 1/2 in
1 pieces
1/4 c coursely chopped fresh mint
1 leaves
1/4 c coursely chopped fresh basil
1 leaves
1/4 c olive oil
1/3 c basalmic vinegar
1 course grd pepper and salt
1 to taste
1 eggplant -- 5 to6 in. long
1 mushrooms pieces or caps
Instructions
Cut lenthwise,all eggplants in half. Cut each half lenth-wise into
thirds. Cut cross ways to make inch size pieces.(Actually they will
be small triangles.) Add 1/4 cu. olive oil to saute pan. Add Eggplant
and Peppers,,sautee med.heat 4-5 min. Do not overcook. Egg'plt
should be firm. Add Garlic and stir. cook 1 minute. Remove from heat
and place in bowl. Add Mint, Basil, Pepper and Basalmic vinegar.
Taste for salt. Serve at room temp. |
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Title: Fiesta Appetizer
Yield: 8
Ingredients
1 cn refried beans; (18 ounces)
1 pk taco seasoning; (1-1/4
-ounces)
3 ripe avocados
1 tb lemon juice
1/4 c sour cream
1 cn sliced ripe olives; drained
-(2-1/4
1 ; ounces)
1 cn chopped green chilies;
-drained (4 ounces)
2 md tomatoes; chopped
6 green onions; sliced
1 c shredded cheddar cheese; (4
-ounces)
1 tortilla chips
Instructions
Combine beans and taco seasoning. Spread mixture on a round 12-in. serving
platter. Mash avocados with lemon juice. Spread over beans. Spread sour
cream
over avocado. Sprinkle olives, chilies, tomatoes, onions and cheese over
sour
cream. Serve with tortilla chips. Yield: 8-10 servings.
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Title: Fig Appetizers
Yield: 1 Servings
Ingredients
1 no ingredients
Instructions
Ripe fresh purple figs with rosy centers and luscious fresh green
figs can make perfect cocktail fare. Allow 1 fig, quartered, for each
guest. For each fig, cut 2 thin slices of prosciutto lengthwise into
halves. Wrap a half slice around each fig quarter so that it looks
like a rose. To serve, sprinkle with fresh lime juice and freshly
ground black pepper. Garnish with fresh mint sprigs.
Another favorite: Slice each fig lengthwise into halves, 1 fig
per person. Into each half, spoon 1 teaspoon of Pecan Cream Cheese
(see below). Sprinkle with finely chopped pecans. PECAN CREAM CHEESE
1/2 cup shelled pecans 8 oz. cream cheese, softened 1. Chop pecans
coarsely in a food processor fitted with a steel blade. 2. Add
softened cream cheese and process until smooth. Scrape out with a
rubber spatula, cover, and refrigerate until ready to use. Makes 1
cup.
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Title: Freight House Green Bean Appetizer
Yield: 4 Servings
Ingredients
***GINGER MUSTARD SAUCE***
1/2 c fresh pureed ginger
6 cloves garlic
3/4 c sugar
1/2 c soy sauce
6 tb white vinegar
6 tb ketchup
6 tb water
1 tb dry mustard
1 ts dark sesame oil
***BEANS***
Olive oil
1 lb green beans
3/4 c julienne-cut onions
Instructions
Prepare ginger mustard sauce: In a food processor, combine pureed ginger,
garlic, sugar, soy sauce, vinegar, ketchup, water, dry mustard and dark
sesame oil; blend well. Makes 3 cups.
Heat a saute pan on the stove until it is very hot. Add a small amount of
olive oil and toss in fresh green beans and julienned onions. Stir fry
quickly. When wrinkles start to appear on surface of beans, add about 1
cup of the ginger-mustard sauce. Toss to coat with sauce and serve
immediately. |
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Title: Fresh Sweet Cherry Appetizer Tray
Yield: 4 Servings
Ingredients
1 fresh sweet cherries
1 assorted cheeses (cheddar,
1 swiss, gouda, kuminost)
1 sweet gherkins, thickly
-sliced
1 salami, thinly sliced
1 cream cheese
1 horseradish
1 parsley
Instructions
Wash cherries just before serving and put into a serving bowl. Cut
some of the Cheddar and Swiss cheeses into 1/2 inch cubes and put,
along with sliced gherkins, onto party picks. Slice remaining
cheeses. Soften cream cheese at room temperature and season with a
small amount of horseradish. Spread on salami slices and shape into
cornucopias, fastening with wood picks. Garnish with parsley.
Arrange all appetizers on a large try with the cherries. |
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Title: Galloping Horses (Thai Appetizer)
Yield: 8 Servings
Ingredients
1 ts oil
1 lb ground pork to
8 garlic cloves - finely
-chopped
3 green onions, white part -
-chopped
3/4 c roasted salted peanuts
1 fresh pineapple; -or-
-tangerines, -or- ora
1/3 c sugar
1/2 ts pepper
1 lettuce leaves
1 mint or coriander leaves
1 chopped chilis
Instructions
Grind peanuts. Heat oil in a frying pan, add pork, garlic and
onions. Cook until pink color disappears. Drain off most of the fat.
Add sugar and pepper, cook 1-2 minutes. Add peanuts, mix in well,
then remove from heat. Cool to room temperature.
Prepare platter, lining with lettuce leaves. Peel and segment the
citrus fruit if used, cutting each segment down to the back and
fanning open to form a circle. If using pineapple, cut off top leaves
and outer skin, as thinly as possible, from top down. Look at the
"eye" pattern, as it forms a spiral down the pineapple. Cut the
spirals with a sharp knife held at about a 45 degree angle. Cut off
bottom. Cut pineapple into about 5 or 6 wedges and then cut each of
those into 1/4 inch slices. Arrange fruit on platter.
Mound meat mixture onto fruit, and decorate with other garnishes.
Serve at room temperature, or chilled.
(servings: 8-10) |
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Title: Garlic Shrimp Appetizer Supreme
Yield: 6 Servings
Ingredients
2 lb extra-large shrimp
1 ts salt
1/2 ts pepper
4 tb lemon juice
3 cloves fresh garlic, crushed
4 tb mayonnaise
1 1/2 c fine dry bread crumbs
1 ts crushed basil leaves
2 ts chopped parsley
1/2 ts dill weed
1/2 c melted butter
4 tb olive oil
Instructions
Shell and devein shrimp. Mix salt, pepper, lemon juice, garlic and
mayonnaise. Stir in shrimp and refrigerate for 1 to 2 hours. Mix
bread crumbs, basil, parsley and dill. Coat each shrimp with crumbs
and place in single layer in shallow baking dish. Stir melted butter
and olive oil into remaining marinade. Pour over shrimp. Bake at 400
degrees for
15 minutes.
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Title: Gingered Shrimp Appetizer
Yield: 4 Servings
Ingredients
2 tb teriyaki sauce
1 1/2 ts chopped pared ginger root
2 tb rice vinegar
1 ts dry sherry
1/2 ts granulated sugar
1 ds salt
8 oz shelled, deveined cooked
-large shri; mp
1/2 md cucumber, pared, cut into
-sticks
Instructions
In small flameproof container or metal measuring cup bring teriyaki
sauce to a boil. Reduce heat to low, add ginger, and let simmer
until liquid is slightly reduced, about 3 minutes. Add vinegar,
sherry, sugar, and salt and stir to combine; let simmer 3 minutes. In
glass or stainless -steel container large enough to hold shrimp in
single layer arrange shrimp,; pour in teriyaki mixture aand toss to
coat. Cover with plastic wrap and refrigerate for at least 3 hours.
Use slotted spoon to remove shrimp to serving plate. Pour marinade
into small bowl and serve as dipping sauce with shrimp and cucumber.
Makes 4 servings |
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Title: Gingered Shrimp Appetizer
Yield: 4 Servings
Ingredients
2 tb teriyaki sauce
1 1/2 ts chopped pared ginger root
2 tb rice vinegar
1 ts dry sherry
1/2 ts granulated sugar
1 ds salt
8 oz shelled, deveined cooked
-large shri; mp
1/2 md cucumber, pared, cut into
-sticks
Instructions
In small flameproof container or metal measuring cup bring teriyaki
sauce to a boil. Reduce heat to low, add ginger, and let simmer
until liquid is slightly reduced, about 3 minutes. Add vinegar,
sherry, sugar, and salt and stir to combine; let simmer 3 minutes. In
glass or stainless -steel container large enough to hold shrimp in
single layer arrange shrimp,; pour in teriyaki mixture aand toss to
coat. Cover with plastic wrap and refrigerate for at least 3 hours.
Use slotted spoon to remove shrimp to serving plate. Pour marinade
into small bowl and serve as dipping sauce with shrimp and cucumber.
Makes 4 servings |
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Title: Grandma'S Party Rye Appetizers
Yield: 24 Servings
Ingredients
1 no ingredients
Instructions
1 1/2 lb swiss cheese
1/4 lb of bacon
1/2 med onion
1/2 med green pepper
Ds worchestershire
Party rye bread Grate cheese in food processor. Grind bacon,
~then- run onion and
pepper. <CLEANS blades, gets all bacon>Add dash of worchestershire.
Mix it all up, and spread it on rye bread. Place on cookie sheets.
Cover with plastic wrap, and drive like heck. <GRYN>Remove plastic
wrap <HEY, ya never know>, and broil for a couple of
minutes until cheese melts
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Title: Greek Cheese Appetizers
Yield: 1 Servings
Ingredients
2 c bisquick
1 c buttermilk or milk
2 eggs
1/4 c margarine or butter melted
8 oz feta or blue cheese
1 crumbled
1/2 ts salt
Instructions
Heat oven to 350 degrees F. Grease baking pan 13 x 9. Mix baking mix
milk and eggs. Spread in pan. Drizzle with melted margarine or
butter. Sprinkle with cheese and salt. Bake until deep golden brown
35 to 40 min. Cool 10 min. Cut into 2 inch squares; cut squares
diagonally into halves. Garnish with black or green olive slices.
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Title: Greek Eggplant Appetizer
Yield: 4 Servings
Ingredients
2 md eggplant
3 md tomatoes, peeled & coarsely
-- chopp; ed
3 garlic cloves
3 tb chopped parsley
1/2 ts oregano
1 ts fresh mint, chopped
1 ts salt
1/4 ts pepper
3 tb olive oil
5 tb lemon juice
Instructions
Cook eggplants in their skins. Peel them or scoop out the insides.
Mix the pulp with the tomatoes, galric, herbs, salt & pepper. Put
into blender. Add oil a little at a time, blending at low speed. Add
lemon juice & vinegar & blend at a higher speed till smooth. Serve
with pita.
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| Ingredients | | 1 4-ounce package sweet baking chocolate, broken up | | 4 ounces semisweet chocolate, chopped | | 2/3 cup light cream or milk | | 1/2 cup sifted powdered sugar | | 1 teaspoon instant coffee crystals | | 2 tablespoons coffee liqueur | | Assorted fruits (such as star fruit slices, pineapple chunks, kiwi fruit wedges, strawberries, pear slices, banana slices) | | Meringue cookies | |
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Cheese Balls
8 oz. cream cheese 10 oz. shredded cheddar cheese 1 Tbsp. lemon juice Tobasco Sauce, to taste 1/4 tsp. salt 1/4 cup finely-chopped onion 1 jalapeno pepper, minced 1 to 2 Tbsp. Worcestershire Sauce nuts and pecans, chopped
Mix all ingredients except nuts and form into a ball. Roll the ball in the nuts. |
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