BLOODY MARY APPETIZER MOLD

2 env. unflavored gelatin
3 3/4 c. bottled non-alcoholic bloody mary mix
1 c. chopped, seeded, peeled cucumber
1 c. chopped celery
1/2 c. chopped green pepper
1/2 c. chopped green onion

In large saucepan, soften gelatin in 1 cup bloody mary mix. Stir constantly over low heat until gelatin dissolves. Stir in remaining bloody mary mix. Refrigerate until partially set. Fold in cucumber, celery, green pepper and green onion. Spoon into 8 wine glasses or sherbet dishes. Refrigerate until firm, 8 hours or overnight. Garnish with celery leaves. 8 appetizer servings.

Roasted Vegetables with Tarragon Dip
This creamy dip-with hints of mustard, honey and tarragon-pairs perfectly
with the sweet flavor of roasted veggies.

Tarragon Dip (See Below)
1/2 pound fresh green beans
1 medium red or yellow bell pepper, cut into 1- to 1 1/2-inch pieces
2 cups cauliflowerets
1 tablespoon chopped fresh tarragon leaves or 1/4 teaspoon dried tarragon
leaves
1 tablespoon olive or vegetable oil
1/4 teaspoon peppered seasoned salt

1 .
Heat oven to 450ºF. Spray jelly roll pan, 15 1/2x10 1/2x1 inch, with cooking
spray.
2 .
Make Tarragon Dip. Toss remaining ingredients; spread evenly in pan.
3 .
Bake uncovered 15 to 20 minutes or until vegetables are crisp-tender. Serve
warm with dip.

Tarragon Dip

1/2 cup mayonnaise or salad dressing
1/2 cup sour cream
1/4 cup Dijon mustard
2 teaspoons honey
1/2 teaspoon dried tarragon leaves
1/8 teaspoon salt
Tarragon sprig, if desired

1 .

Mix all ingredients except tarragon sprigs until well blended. Cover and
refrigerate until serving. Garnish with tarragon sprigs.

Tips from the Kitchen

Do-Ahead Tip
Save yourself some time by cutting the veggies and making the dip up to 2
days ahead. Refrigerate the dip tightly covered and the veggies in
resealable plastic food-storage bags.
Prep: 20 min
Start To Finish: 40 min
Makes 8 servings

No-Fry Spicy Potato Skins

Ingredients



4 large russet potatoes

1/4 cup olive oil

1 tsp. salt

1/2 tsp. ground black pepper

1-1/2 tsp. each chili powder, curry powder, dried coriander seed

Directions

Heat the oven to 400º F (200º C). Bake potatoes for 1 hour.

Remove potatoes from oven, but keep oven on. Slice potatoes in half

lengthwise and let them cool for 10 minutes. Scoop out most of potato

flesh, leaving about 1/4" flesh against potato skin (you can save

potato flesh for another use, like mashed potatoes). Cut each potato

half crosswise into 3 pieces. Place olive oil in a small cup. Dip

each potato piece into olive oil and place it on a baking sheet.

Repeat with remaining potato pieces

Combine salt and spices and sprinkle mixture over potatoes. Bake

potato skins for 15 minutes more or until they are crispy and brown.

Serve immediately.

Crispy Salsa Potato Skins



4 large russet potatoes

1/3 cup melted butter or margarine

1 (10 oz) can tomatoes with green chiles

1/4 cup chopped green onions

3/4 cup shredded Cheddar Cheese

3/4 cup shredded Monterey Jack cheese



Pierce potatoes with a fork. Microwave on High for 15 minutes.

Turning every 5 minutes. Cool. Cut each potato in half crosswise,

then cut in half again. Scoop out pulp, leaving a 1/4 inch shell



Preheat oven to 500 degrees. Place potaot chells skin side down on a

foil lined broiler pan. Brush shells insid and out with milted

butter. Bake potato skins until crisp and browned, about 12 minutes.



Preheat broiler. Mix tomatoes with green chiles and green onions in a

small bowl. Set aside. Sprinkle potatoes with cheeses. Broil until

cheeses are bubbly, about 2 minutes.



Place potato skins on a serving platter. Divide salsa evenly among

potato skins. Serve immediately.

ARTICHOKE BITES

1 loaf party rye bread

1/2 stick melted butter

1 can artichokes (not in oil)

2 c. shredded mild Cheddar cheese

1 to 1 1/2 c. real mayo

1/2 tsp. dill weed

1/4 tsp. garlic salt

1/4 tsp. lemon pepper

Place the party rye bread onto cookie sheet. Brush each little bread

with the melted butter. Open artichoke can; drain and cut each artichoke

into sixths.Mix together into a spread the shredded Cheddar cheese,mayo,

dill weed, garlic salt and lemon pepper.Assemble by placing one piece of

artichoke on each of the buttered party rye breads and placing one

tablespoonful of the cheese spread on top of the artichoke piece.Broil

about 2 mins or until brown.

Seasoned French Fries



5 cups frozen crinkle cut french fries

1 tsp. onion salt

1/4 tsp. paprika

1/3 cup grated Parmesan cheese



Arrange french fries in a greased 10" x 15" baking pan. Sprinkle with onion

salt

and paprika; stir to coat.



Bake at 450° F., for 15-20 minutes or until lightly browned.



Sprinkle with Parmesan cheese; stir to coat.



Yield: 4 servings.

Super Skins

Makes: 24 servings, one potato skin each

6 medium baking potatoes, baked

2 Tbsp. oil

1 jar (15 oz.) Cheese Dip, heated

1/4 cup Real Bacon Bits

1/2 cup Sour Cream

1/4 cup green onion slices

PREHEAT oven to 375°F. Cut potatoes in half lengthwise; scoop out

centers, leaving 1/4-inch-thick shells. (Reserve centers for another

use.) Cut shells in half crosswise.

PLACE shells, skin sides down, on baking sheet; brush insides of shells

lightly with oil.

BAKE 15 min. or until golden brown. Top evenly with CHEEZ WHIZ, bacon

bits, sour cream and onions.

Wild Mushroom and Mozzarella with Grilled Bread



From Craft Dallas chef Kevin Maxey Via The Dallas Morning News

Recipe Of The Day Mailer



2 to 2 1/2 pounds assorted wild or cultivated mushrooms (may include

shiitake, oyster, hen of the woods, chanterelle, abalone, portobello or

cremini; mix of at least three types works best)

1 small bunch fresh thyme

6 cloves garlic

Salt and pepper to taste

Extra virgin olive oil

2 fresh mozzarella cheese rounds, water-packed

1 loaf rustic-style white bread



For fondue



Preheat oven to 425 F. Clean and cut mushrooms into 1/2 - to 1-inch

pieces, strip leaves from thyme stems and slice 3 cloves of garlic as

thinly as possible. In large bowl, mix mushrooms, thyme and garlic;

season with salt and pepper to taste, and add enough olive oil to coat

mushrooms lightly.



Pour contents onto sheet pan, spread evenly in a single layer and bake

until mushrooms give off some liquid and begin to brown lightly (about

10 minutes). Remove from oven and transfer to a 2-quart, shallow-sided

baking or chafing dish (copper, enameled cast iron, ceramic or Pyrex

glassware). Cut cheese into 1-inch pieces and scatter over mushrooms,

bake in oven until cheese melts, bubbles and begins to brown slightly.

Serve with or atop grilled bread slices.



For grilled bread



Preheat grill pan. Cut bread into 1/2 -inch slices and drizzle or brush

with olive oil. Cook the slices on grill pan 2 minutes per side until

toasted. Cut remaining garlic cloves in half and rub grilled bread with

cut side of garlic cloves to season. Sprinkle with a little salt and pepper.



Makes 8 servings as a first course.

Chive 'n' Onion Potato Chips

Fried Potatoes with Herbs and Sea Salt  



5 russet potatoes, peeled

1 bunch sage

1 bunch rosemary

8 cups peanut oil, for deep fat fryer

Sea salt and freshly ground black pepper



Garlic Mayonaise (Aioli) OR Ranch Dressing, for dipping



Slice the potatoes into thin strips by running them through a mandoline

fitted with

the 1/4 " wide cross-cut blade adjusted to cut slices 1/16" thick.



Place them in cold water to soak for 15 minutes.



Meanwhile, remove the herb leaves from their stems and toss them together.



Heat the oil to 375 ° F., in a large, deep pot.



Drain the potatoes and spin dry in a salad spinner. Drop a handful of

potatoes at a time

into the hot oil and fry for about 30 seconds.



Using a pair of long tongs, scoop up the potatoes, give them a turn, and cook

for another

minute or so.



Once they just begin to turn golden, drop in a handful of the herbs and cook

until the herbs

have crisped up, another 15 seconds.



Using a long-handled skimmer, remove the potatoes and herbs, shaking off the

excess oil,

and put them in a large bowl. Toss with sea salt and pepper to taste.



Repeat the process, a handful of potatoes at a time, until they are all

fried.



Serve immediately with Aioli or Ranch Dressing.

 

Serves: 8.

Seasoned French Fries



5 cups frozen crinkle cut french fries

1 tsp. onion salt

1/4 tsp. paprika

1/3 cup grated Parmesan cheese



Arrange french fries in a greased 10" x 15" jelly roll baking pan. Sprinkle

with onion salt and paprika; stir to coat.



Bake at 450° F., for 15 to 20 minutes or until lightly browned.



Sprinkle with Parmesan cheese; stir to coat.



Yield: 4 servings.

Portobello Stacks



Serve this Italian-style mushroom dish for lunch or as an

appetizer.



2 cups prepared spaghetti sauce, divided

1/2 cup finely snipped fresh basil leaves

4 (4 to 5-inch) portobello mushrooms

8 ounces mild or hot Italian sausage, casing removed

1 to 2 garlic cloves, peeled and minced

1/2 cup Italian-style seasoned bread crumbs

1/4 cup chopped peeled sweet onion

1/4 cup chopped green bell pepper

1 to 2 tablespoons minced cilantro (no stems)

Grated Parmesan or Romano cheese as desired (optional)

Sprigs of fresh basil for garnish



In a small bowl, combine spaghetti sauce and basil, blending

well; set aside. With a sharp knife, cut each mushroom in half

horizontally; arrange mushroom "bottoms" in a 9-inch square baking

dish and set aside.



In a medium bowl, combine sausage, 1/2 cup spaghetti/basil

sauce, garlic, bread crumbs, onion, green pepper and cilantro,

mixing well. Press mixture onto mushroom "bottoms," dividing

evenly and fitting each mushroom. Top each with a mushroom

"cap." Spoon reserved 1 1/2 cups spaghetti/basil sauce over

mushrooms. Bake, loosely covered with aluminum foil, in a

preheated 350 degree F oven for 25 to 30 minutes or until sauce

is bubbly hot; uncover, sprinkle each mushroom with grated

Parmesan or Romano cheese, if desired, and continue baking for

6 to 8 minutes or until cheese becomes lightly browned.



Spoon a small amount of sauce on each of four appetizer or

luncheon plates; arrange one mushroom atop the sauce on each

plate and garnish each with a sprig of fresh basil.

Mushroom Crab Melts

I received this recipe from my grandmother. The rich open-faced treats are

great with a

green salad, but I´ve also cut them into quarters to serve as hors d´

oeuvres. To save time,

make the crab-mushroom topping early in the day and store it in the

refrigerator.

Recipe from: Jean B., Rhododendron, Oregon.



3 bacon strips, diced

1 cup sliced fresh mushrooms

1/4 cup chopped onion

1 can (6 oz.) crabmeat, drained, flaked and cartilage removed OR

1 cup chopped imitation crab meat (surimi)

1 cup (4 oz.) shredded Swiss cheese

1/2 cup cup mayonnaise

1/3 cup grated Parmesan cheese

2 TB butter or margarine, softened

6 English muffins, split

Dash each cayenne pepper and paprika



In a skillet, cook bacon over medium heat until crisp; remove to paper

towels. Drain,

reserving 2 tablespoons drippings.



Saute mushrooms and onion in drippings until tender.



In a large bowl, combine the crab, Swiss cheese, mayonnaise, mushroom

mixture, Parmesan

cheese and bacon.



Spread butter over muffin halves. Top with crab mixture; sprinkle with

cayenne and paprika. Place

on an ungreased baking sheet.



Bake at 400° F., for 10 to 15 minutes or until lightly browned.



Yield: 6 servings.