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Asparagus Spring Rolls
1 8 ounce package reduced fat cream cheese, Neufchatel
2 tablespoons snipped chives
2 tablespoons milk
1 to 2 tablespoons snipped fresh dill
1 clove garlic, minced
1 tablespoon lemon juice
1/2 teaspoon freshly ground pepper
1 tablespoon olive oil
1/4 teaspoon salt
8 dried lasagna noodles 24 asparagus spears
6 ounces thinly sliced smoked salmon
8 long fresh chives
In a small mixing bowl combine cream cheese, snipped chives, milk, dill, garlic, lemon juice and pepper; set aside. In a large pot bring 3 quarts water and the olive oil to boiling; add salt and lasagna noodles. Cook noodles for 10 to 12 minutes or till pasta is nearly tender. Meanwhile, snap off and discard woody bases of asparagus. If necessary, trim asparagus to 5 inch lengths. Add asparagus to pasta; cook 3 minutes more. Drain; rinse with cold water. Drain again and pat pasta dry with paper towels. Spread about 2 tablespoons of the cream cheese mixture evenly over each lasagna noodle. Divide salmon evenly among the noodles, placing a single layer of salmon on each noodle. Place 3 asparagus spears on one end of each noodle, letting the tips extend beyond the edge. Roll up each |
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Old Northwest Chip Spread
INGREDIENTS:
1 (8-ounce) package cream cheese, room temperature
1/4 cup whipping cream
1 green onion, thinly sliced
2 teaspoons freshly-squeezed lemon juice
Dash of red pepper sauce
4 ounces smoked salmon, gently shredded
1 ripe avocado, mashed
TO PREPARE:
In a large mixing bowl, combine cream cheese and whipping cream together until smooth and creamy.
Stir in green onion, lemon juice and red pepper sauce.
Gently fold in smoked salmon and mashed avocado, being careful not to overmix.
Serve with small bread chips or crackers.
YIELDS: 2 cups
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NACHOS
Serves : 6
1 Ripe avocado, peeled
1 teaspoon Lemon juice
1/2 cup Onion, finely chopped
1/2 cup Tomato, chopped
1/4 teaspoon Salt
1/8 teaspoon Pepper
15 ounces Pinto beans, rinsed and drai
2/3 cup Water, divided
2 tablespoons Vegetable oil
1/2 pound Ground beef
1 tablespoon Chili powder
7 ounces Tortilla chips
2 cups Cheddar cheese, shredded
1 cup Sour cream
In a small bowl, mash the avocado with lemon juice.
Stir in the onion, tomato, salt and pepper; set aside.
Mash beans with 1/3 cup water; place in a skillet and cook over medium heat until hot.
Stir in oil; remove from the heat and set aside. In another skillet, brown beef; drain.
Stir in chili powder and remaining water; cook until liquid
evaporates
Line a baking sheet with foil. Arrange chips in a single layer.
Top with spoonfuls of bean and meat mixtures. Sprinkle with cheese.
Bake at 400F degrees until cheese is melted, about 4 min.
Top with avocado mixture and sour cream.
Serve immediately.
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Surprise Cocktail Meatballs (Low Fat)
Servings: 18
Prep Time 20min
---INGREDIENTS---
3/4 pound lean ground beef
1/2 cup fresh bread crumbs, (1 slice)
1/4 cup finely chopped yellow onion
1/4 cup shredded carrots
2 tablespoons minced fresh parsley
2 tablespoons 1% low-fat milk
1/2 teaspoon dried marjoram
1/4 teaspoon salt
1/8 teaspoon ground sage
1/8 teaspoon freshly ground black pepper
1 large egg white, lightly beaten
18 halves water chestnuts, pecans, pineapple tidbits and/or small green bell pepper squares
---SAUCE---
1/2 cup apple juice
1/3 cup firmly packed brown sugar
1/4 cup red wine vinegar OR cider vinegar
4 teaspoons cornstarch
1 tablespoon low sodium soy sauce
1/4 teaspoon garlic powder
DIRECTIONS:
Preheat oven to 350° F.
To prepare meatballs: In a large bowl, mix the beef, bread crumbs, onion, carrot, parsley, milk, marjoram, salt, sage pepper and egg white.
Divide into 18 pieces. (See tip, below.) Wrap each piece around a water chestnut half.
Place the meatballs in a 13- x 9- x 2-inch baking pan.
Bake for 15 to 20 minutes or until the meatballs are no longer pink.
Transfer to paper towels and drain well.
Meanwhile, to prepare the sauce, in a medium-size saucepan, whisk together the apple juice, brown sugar, cornstarch, soy sauce and garlic powder.
Bring to a boil and cook for 2 minutes or until thickened, stirring often.
Stir the meatballs into the apple juice mixture and simmer for 3 minutes or until the meatballs are heated through.
Place in a small chafing dish or shallow serving dish.
Use cocktail forks or toothpicks to serve.
TIP:
When stuffing meatballs pat the meat mixture into a 6- x 3-inch rectangle, then, with a knife, cut the meat into 1-inch squares and flatten each square slightly. Wrap each square around the filling making sure the meat is
completely sealed around the filling thus, assuring the surprise filling!. |
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Swedish Meat Ball Appetizers
Serving Size : 50
2 tablespoons cooking oil
1 pound lean ground beef
1 egg
1 cup soft bread crumbs
1 teaspoon brown sugar
1/2 teaspoon salt
1/4 teaspoon pepper
1/4 teaspoon ginger
1/4 teaspoon ground cloves
1/4 teaspoon nutmeg
1/4 teaspoon cinnamon
2/3 cup milk
1 cup sour cream
1/2 teaspoon salt
Heat cooking oil in fry pan.
Mix together all remaining ingredients, except sour cream and 1/2 Tsp. salt.
Form into appetizer size meat balls (about 1" diameter).
Brown in cooking oil on all sides until fully cooked.
Remove from pan, and drain on paper towels.
Pour off excess grease and cool pan slightly.
Add small amount of sour cream to beat brownings and stir. Add remaining sour cream and 1/2 tsp. salt, stirring to blend.
Add browned meat balls to sour cream, tossing to coat with sour cream.
Place in chafing dish to serve warm. DO NOT BOIL.
Makes 50 appetizer size meat balls. |
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Swedish Meatballs
Yield: 6 Servings
1 md Onion minced
1 tb Butter
1 lb Ground beef
1/4 lb Ground pork
1 1/2 ts Salt
1/4 ts Pepper
pinch Nutmeg
3/4 c Dry bread crumbs
1/4 c Milk
1/4 c Water
1 Egg beaten
2 tb Butter
2 tb Butter
2 tb Flour
1 1/4 c Light cream
1/2 ts Salt
pinch White pepper
Saute onion in butter about 3-5 minutes over moderate heat until limp; mix well with remaining meat ball ingredients and shape into 3/4' - 1" balls.
TIP: A cookie scoop is great for this. Dip it into a
glass of icewater between meatballs.
Brown 1/3rd of the balls at a time, in butter, in a large, heavy skillet 8-10 minutes over moderate heat until well done.
Drain on paper towel.
Drain skillet and add butter for gravy.
When melted, stir in flour until well mixed,
then add cream and heat, stirring, until thickened.
Season, add meat balls, and simmer, uncovered, 5 minutes, stirring occasionally.
Serve with wide egg noodles. |
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Bacon & Cheese Appetizer Puffs
Yield: 48 appetizers
---Ingredients---
---PUFFS---
1 c water
1/2 c butter
2/3 c all-purpose flour
2/3 c whole wheat flour
5 eggs
-----FILLING---
12 oz neufchatel cheese OR cream cheese
1 c dried figs, finely chopped
9 slices bacon, crispy cooked & crumbled
2 tb chutney
To make filling, combine all ingredients in a small bowl blending well
---Directions---
For puffs, bring water and butter to a boil.
Add flours, all at once, stirring well for about a minute. Turn dough into mixer bowl or food processor.
Add eggs, one at a time, if using mixer; all at once if using a food processor.
Mix or process until smooth and shiny. Drop by rounded teaspoonfuls onto greased baking sheet.
Bake in a 400 F. oven for 20 minutes, until well browned.
Cool. Split. Fill each puff with about 1-1/2 teaspoons of filling.
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SWEET AND SOUR MEATBALLS
Ingredients:
1 pound lean ground beef
1/4 cup water
1/4 cup breadcrumbs
1 egg
1 small onion, grated
1 teaspoon salt
1/8 teaspoon freshly ground pepper
1 cup canned chili (without beans)
1/2 cup grape jelly
juice of 1 lemon
Directions:
Combine first 7 ingredients and blend well.
Shape into 1-inch meatballs.
Combine remaining ingredients in medium saucepan and mix well.
Add meatballs, stirring lightly to coat with sauce.
Simmer about 1 hour, stirring occasionally.
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SWEET THINGS
Servings: 16
2 cans crescent rolls (canned)
1/2 c sugar
2 tsp vanilla (to taste)
Juice of 1 lemon
8 oz cream cheese
confectioners sugar
Directions:
Mix all except rolls together in bowl.
Separate rolls, and roll them out to the thickness of pie crust.
Place 2 - 3 Tablespoonfuls of filling in middle of long edge.
Fold corners up and roll up remaining flap.
Bake at 350 F until brown (10-12 minutes).
Remove from pan onto platter lined with paper doilie and lightly sprinkle confectioners sugar over top to serve. Garnish with mint leaves if desired.
TIP:
Using clear Vanilla extract will make the appearance of these much more delicate. |
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Freezer Sweet & Sour Meatballs
---Ingredients---
1 lb ground beef
1 medium onion -- chopped
1 egg
1/3 cup dry bread crumbs
1/4 tsp salt
1/8 tsp pepper
1 c chili sauce
1/3 c grape or currant jelly
1/2 c cold water
1 tsp dry mustard
---Directions---
Heat oven to 400F.
Mix first 6 ingredients.
Shape into 1 inch balls.
Place on ungreased baking sheet. Bake uncovered about 15 minutes or until no longer pink in center.
Heat last 4 ingredients for sauce, until well combined.
(If Frozen - 25 minutes before serving put frozen meatballs in sauce and simmer about 20 minutes or until hot.)
AT THIS POINT MEATBALLS MAY BE PLACED IN FREEZER ON BAKING SHEET AND FROZEN TILL FIRM. THEN PLACE IN ZIP-LOCK BAG AND KEEP FROZEN TILL 25 MINUTES BEFORE SERVING.
I DOUBLE THIS RECIPE AND KEEP THESE IN MY FREEZER TO HAVE ON HAND FOR THE UNEXPECTED PARTY OPPORTUNITIES.
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SWEET & SOUR PUFFS
~~Batter~~
1 1/2 c Flour
2 tb Baking powder
1/2 ts Salt
1 c Milk
1/2 c Vegetable oil
~~Sauce~~
1 Carrot sliced thin
2 Scallions 1" pieces
1 c Pinapple chunks
1/2 c Sugar
1/2 c Pinaple juice
1/2 Green pepper diced
2 tb Cornstarch
1/2 c Cold water
Dip chunks of chicken or fish in batter and fry in hot
oil until golden. Drain and set aside.
For the sauce combine all ingredients except peppers, cornstarch and water. Bring to a boil, lower heat and simmer 10 minutes.
Add green pepper and simmer 2 more minutes.
Combine water and cornstarch and thicken mixture stirring well. Pour over chicken or fish.
Serve with rice.
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Sausage Meatball Croissants
Makes : 16
1/2 pound pork sausage
3 tablespoons dry bread crumbs
1 egg
1 tablespoon finely chopped onion
1 teaspoon finely chopped parsley
3/4 teaspoon Worcestershire sauce
4 frozen croissants
1/3 cup apricot preserves
1/3 cup prepared barbecue sauce
Combine pork, bread crumbs, egg, onion, parsley and Worcestershire. Shape into 16, 1-1/4 inch meatballs.
Arrange in ungreased shallow baking pan and bake in preheated 325° F oven 30 minutes.
Meanwhile cut frozen croissants in half lengthwise; leave together.
Heat frozen croissants on ungreased baking sheet in preheated 325° F. oven 9-11 minutes as meatballs are finishing baking.
Heat preserves and barbecue sauce together.
Arrange 4 meatballs on each croissant bottom half.
Spoon about 2 tablespoons sauce over meatballs. Replace croissant tops.
Cut each croissant into fourths.
Serve with remaining sauce.
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Cocktail Wieners Sweet and Sour Flavoured
3/4 cup prepared mustard (6 oz)
1 cup currant jelly (10 oz)
1 pound frankfurters, Vienna Sausages or wieners
Mix mustard and jelly in chafing dish or double boiler.
Diagonally slice frankfuters in bite size pieces; add to sauce and heat.
Serve with cocktail forks or toothpicks.
Makes 8 servings. |
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SWEET & SOUR SPRING ROLLS
Serves : 4
Vegetable oil spray
1/2 teaspoon vegetable oil
1 1/2 cups shredded cabbage
4 medium garlic cloves OR 2 tsp. minced garlic
1/2 cup chopped scallions with green and white sections
8 ounces canned bamboo shoots, drained
2 teaspoons light soy sauce
1/8 teaspoon pepper
3 sheets frozen phyllo dough, thawed
Vegetable oil spray
1/2 teaspoon vegetable oil
1 tablespoon sweet & sour sauce + 1 teaspoon sweet & sour sauce
Spray a large, nonstick skillet with vegetable oil spray. Pour 1/2 teaspoon oil in the skillet, swirling to coat the bottom. Heat over medium-high heat for 1 minute. Saute the cabbage and garlic for 3 minutes, stirring constantly.
Add the green onions and bamboo shoots. Cook for 30 seconds, stirring constantly. Remove from the heat. Stir in the soy sauce and pepper.
Keeping unused phyllo covered with a damp towel to prevent drying, lightly spray 1 sheet of dough with vegetable oil spray. Working quickly, cut the dough into fourths. Put three of the quarter-sheets under the towel. On the fourth piece, put 1 rounded tablespoon of the cabbage mixture 2 to 3 inches from one end. Fold that end over filling, then fold in sides and roll tightly. Set aside, seam side down. Repeat with the remaining phyllo sheets and filling.
Spray or oil the skillet again. Heat over medium-high heat for 1 minute. Cook the spring rolls in skillet for 6 minutes, turning occasionally.
Brush with sweet & sour sauce and serve.
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TIP: Phyllo Dough
Keep in the freezer. If frozen, thaw in the refrigerator for 2 days before using -- thawing at room temperature will cause the layers to stick together. Phyllo will keep in the refrigerator for up to one month, in the freezer for a year. Do no refreeze phyllo as the dough becomes dry adn crumly and hard to work with.
How to prepare: Phyllo dough is very fragile and thin. Handle slowly and carefully. Always keep pieces you are not working with covered with a damp cloth or plastic wrap when not using, as it dries out quickly.
You can typically find phyllo dough in the freezer section and can also buy premade phyllo sheets. |
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SWEET & SOUR FRANKS
:
Serves: 10
1 c chili sauce
1 c currant jelly
3 tb lemon juice
1 tb prepared mustard
2 lb hot dogs OR cocktail franks
2 cans pineapple chunks (27 oz) drained
Combine first four ingredients in chafing dish removable liner; mix well to break up jelly chunks. Place liner in base.
Cover and cook on high 15 to 20 minutes to soften jelly and blend sauce ingredients.
Cut hot dogs into bite-size pieces and add to liner. Add pineapple.
Cover and cook on high for 2 hours; or low for 4 hours.
Set control to low to maintain temperature while serving. |
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Sweet -n- Sour Meatballs II
2 pounds bulk sausage, rolled into 1 1/2" balls
40 ounces canned pineapple chunks, drained, (reserving 1 cup liquid)
1 cup lemon juice
1/3 cup firmly packed light brown sugar
2 tablespoons soy sauce
1 teaspoon ground ginger
2 tablespoons cornstarch
2 medium green peppers, chopped
In large skillet, brown meatballs; drain.
Combine reserved pineapple liquid, lemon juice, sugar, soy sauce and ginger.
In small cup, stir 2 Tbsp. Lemon mixture into cornstarch; set aside. Add remaining lemon mixture to skillet; cover and simmer 20 to 25 minutes.
Add pineapple and green peppers; heat. Gradually stir in cornstarch mixture; boil and stir 1 minute.
Turn into serving dish; place over warmer.
Serve with toothpicks. Refrigerate leftovers.
Makes about 8 dozen appetizers.
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