“Food without wine is a corpse; wine without food is a
ghost; united and well matched they are as
body and soul, living partners.”
~ Andre Simon ~
Asian Shrimp
1 pound unpeeled large shrimp
2 to 3 tablespoons peanut oil
2 tablespoons catsup
2 tablespoons Worcestershire sauce
1 teaspoon sugar
2 teaspoons soy sauce
2 teaspoons dry sherry or cognac
¼ teaspoon sesame seed oil
6 drops bottled hot pepper sauce
Clean shrimp by cutting through shell and removing black
vein. Wash and pat dry. In wok stir fry
shrimp in hot oil until shrimp turns red about 6 minutes. Remove shrimp, drain
off oil from wok. Add remaining ingredients to wok; Heat to sizzling. Return
shrimp to wok cover and cook for 25 minutes.
Yield: 4 servings
1 (8 ounce) package whipped
2 (8 ounce) packages cream
1 small package cream
cheese
2 cloves garlic, minced
¼ teaspoon salt
1 teaspoon dill
½ teaspoon marjoram
½ teaspoon basil
½ teaspoon chives
Mix all ingredients in a food
processor until smooth. Scrape the mixture into a shallow round bowl lined with
plastic wrap; chill for one hour, remove and invert onto platter, serve with
crackers. Optional: coat cheese ball with herbs and nuts.
Cherokee
Meatballs
Meatballs:
3 pounds lean ground beef
½ cup seasoned bread crumbs
2 onions minced
4 garlic cloves, crushed
3 teaspoon prepared horseradish
1½ cups tomato juice
4 teaspoon salt
Pepper to taste
Sauce:
¼ cup butter
2 onion, chopped
¼ cup flour
3 cups beef broth
1 cup red wine
¼ cup brown sugar
¼ cup catsup
2 tablespoons lemon juice
2 teaspoons salt
Pepper to taste
½ cup pepper jelly or grape jelly
Preheat oven to 450 ̊
Meatballs: Combine all ingredients for meatballs and shape
into 1 inch balls. Place in a jelly roll pan and brown in oven for 10 minutes.
Remove from oven and drain.
Sauce: in a large skillet, melt butter. Add onions and sauté
until golden. Blend in flour. Add broth, stirring until smooth. Stir in
remaining ingredients and simmer over low heat for 15 minutes. Add meatballs;
simmer 5 more minutes. Serve in a chafing dish.
Yield: 85 meatballs.
Classy Little Cheese Quiches
Pastry:
cup semisoft cheese
with garlic & herbs
⅓ cup butter
1 cup flour
Filling:
2 eggs, beaten
½ cup milk
1½ tablespoons butter
1 cup shredded cheddar cheese
⅛ teaspoon nutmeg
Red pepper or paprika
1 tablespoon dried tarragon
Shape pastry into 24 1” balls. Place in lightly greased 1 ¾”
muffin pans. Bake at 350 ̊ for 5 minutes. Combine all filling ingredients
together until well mixed and pour into measuring container with a spout. Pour
liquid filling into pastry cups ¾ to the top. Bake at 350 ̊ for 25
minutes. Serve warm.
Yield: 6 to 8
servings
Fancy
Fingers
1 Eggplant
(cut in finger-long strips)
2 eggs
½ cup
milk
½ cup
flour
¼ teaspoon
white Pepper
Italian Bread
Crumbs
Vegetable oil
Tabasco (to
taste)
White Barbeque
Sauce
Rinse and dry
eggplant well. Dip fingers into flour. Then dip into a mixture of the eggs,
milk, and Tabasco. Dip into bread crumbs. Deep-fry on both sides. Remove and
drain. Serve warm with White Barbeque sauce.
Fiery Cheese Dip
¾ pound Monterey jack cheese, shredded
2 tablespoons cornstarch
½ teaspoon garlic powder
2 tablespoons salad oil
1 cup chopped green onions
2 medium tomatoes, chopped
1 can (4 ounce) hot chili peppers, diced
½ cup vermouth or white wine
1 teaspoon salt
8 drops red pepper sauce
Tortilla chips
In a bowl, toss cheese lightly with cornstarch and garlic
powder. In a 12 inch skillet, heat oil. Add green onions, tomatoes, peppers,
wine, salt and pepper sauce. Heat the mixture to the boiling point; stir
gently. Reduce heat and gradually stir in the cheese with fork until melted. Do
not boil. To serve, place in chafing dish on low flame. Serve as a dip with
tortilla chips.
Yield: 5 ½ cups
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Hot
Mushroom Turnovers
1 (8 ounce) package cream cheese
1 ½ cups all-purpose flour
½ cup butter softened
½ pound mushrooms minced
1 onion, minced
¼ cup sour cream
1 teaspoon salt
¼ teaspoon thyme leaves
1 egg beaten
Preheat oven to 450 ̊
Pastry: About 2 hours before serving: In a large
bowl with mixer at medium speed, beat cream cheese, flour and butter until
smooth. Shape into a ball and wrap with Saran wrap and refrigerate 1 hour.
Filling: In
a 10 inch skillet over medium heat add 3 tablespoons butter and cook
mushrooms and onion until tender. Stir in sour cream, salt, thyme and 2
tablespoons flour; set aside.
On floured
surface with floured rolling pin, roll half of dough 1/8 inch thick. With
floured 2 ¾ inch round cookie cutter, cut out as many circles as possible.
Onto one half of each dough circle; place a teaspoon of mushroom mixture.
Brush edges of circles with some egg; fold dough over filling. With fork,
firmly press edges together to seal; prick tops. Place turnovers on ungreased
cookie sheet; brush with remaining egg. Bake 12 to 14 minutes until golden.
Yield: 3 ½ dozen
Layered
Taco Dip
2 (15 ounce) cans refried beans
1 ½ cups sour cream
¾ cup Hellmann’s® mayonnaise
1 package dry taco seasoning
1 medium onion chopped
1 can pitted ripe olives, sliced
2 tomatoes, chopped
1 (8 ounce) package sharp shredded cheddar cheese
In a large
bowl mix the refried beans with the sour cream, mayonnaise and taco seasoning
blending well. Using a glass 9 x 11 x 3 inch dish layer the bean mixture
first then onion, olives and tomatoes, ending with the cheese. Serve with
Tostitos, Doritos or chips.
Yield: 8 servings
|
Party Potato Skins
|
This is a hit at
every party, the only problem is, and you never have enough. Can be made
ahead and frozen.
|
4 medium baking potatoes
Vegetable for frying
Seasoned salt
½ teaspoon garlic powder
1 ½ cups shredded cheddar cheese
8 slices bacon,
cooked and crumbled
1 cup sour cream
Preheat oven to 400⁰
Scrub potatoes; rub skins with oil, bake for 1 hour or until
done. Remove potatoes; cool. Cut potatoes in half lengthwise; scoop out pulp
leaving shell. Deep fry in hot oil for 2 minutes or until golden brown. Drain
on paper towels. In a medium mixing bowl combine ½ of potato pulp, salt, garlic
powder and ½ cup of sour cream. Place potato mixture evenly among the 8 skins,
top with cheese and crumbled bacon. Place under broiler until cheese melts. Yield: 8 servings
Raccoon Nuts
1 (4 ounce) crumbled
Gorgonzola cheese
2 teaspoons finely chopped onion
½ teaspoon Worcestershire sauce
¼ teaspoon black pepper
½ cup cooked and crumbled bacon
Apple and pear slices, Grapes
Beat first 5 ingredients at medium speed with an electric
mixer or food processor until well combined. Cover tightly, and chill at least
1 hour or until firm (can chill up to 3 days).
Roll cheese mixture into ¾ inch-round balls. Roll each ball in bacon.
Serve immediately or cover and chill until ready to service. Serve with apple
and pear slices and grapes.
Yield: 8 to 10 servings
Salmon Cheese Ball
1 (7 ¾ ounce) can Red Salmon, drained
1 tablespoon grated onion
1 teaspo¼ teaspoon liquid smoke
1 teaspoon Worcestershire sauce
Chopped fresh parsley
Combine all ingredients except the chopped parsley, chill,
shape into 4 inch ball. Roll in parsley. Serve with crackers or put in fish
mold and garnish.
on prepared
horseradish
Scrumptious Shrimp Toast
4 water chestnuts finely minced
1 egg slightly beaten
6 slices bread (old)
1 teaspoon salt
½ teaspoon sugar
1 teaspoon dry sherry
1 tablespoon corn starch
2 cups vegetable oil
Chop shrimp fine, mix with minced chestnuts; add salt, sugar egg, mix well. Trim bread and cut each in triangles; spread 1 teaspoon on each piece. In saucepan heat oil to 375 ̊, gently lower bread shrimp mixture side down, fry for one minute (edges turn brown) turn over and fry 5 seconds; remove to platter. Serve warm. Keep in low heat oven until serving.
Yield: 6 servings
Skunk Balls
1 (4 ounce) container crumbled Feta cheese
2 teaspoons finely chopped onion
½ cup chopped fresh parsley
¼ teaspoon black pepper
Beat all ingredients at medium speed with an electric mixer
or food processor until well combined. Cover tightly, and chill at least 1 hour
or until firm (can chill up to 3 days).
Roll cheese mixture into ¾ inch-round balls. Roll each ball
in parsley. Serve immediately or cover and chill until ready to serve. Serve
with Cucumber slices, Kalamata olives, and/or whole almonds.
Yields: 6 to 8 servings
Spinach and Artichoke Dip
1 cup thawed, chopped frozen spinach
¼ cup sour cream
1 ½ cups thawed, chopped frozen artichoke hearts
¼ teaspoon salt
6 ounces cream cheese
¼ teaspoon garlic powder
¼ cup mayonnaise
⅓ cup grated Parmesan
½ teaspoon red pepper flakes
Yield: 6 to 8 servings
Spinach Dip
1 (10 ounce) package frozen chopped spinach
⅔ cup sour cream
⅔ cup Hellmann’s®
mayonnaise
⅓ cup chopped green
onions
½ teaspoon herb seasoned salt
½ teaspoon dried oregano
¼ teaspoon dill weed
¼ teaspoon cayenne pepper
1 teaspoon lemon juice
1 large purple cabbage
Cook spinach, drain well, stir in all ingredients; chill thoroughly, spoon into
cabbage cavity.
Yield: 3 ½ cups
1½ cups coarsely grated extra-sharp Cheddar
1 cup all-purpose flour ¾ stick cold butter, cut into tablespoons
½ teaspoon cheddar cheese popcorn salt
½ teaspoon cayenne
1½ tablespoons milk
Preheat oven to 350°
In a food processor pulse cheese, flour, butter, salt, and
cayenne in a food processor until mixture resemble coarse meal. Add milk and
pulse until dough forms a ball. Roll out dough on a lightly floured surface with
a lightly floured rolling pin into a 12- by 10-inch rectangle (⅛ inch thick).
Cut dough with a lightly floured pizza wheel or sharp knife into ⅓-inch-wide
strips. Transfer to 2 ungreased baking sheets, arranging strips ¼ inch apart.
(If strips tear, pinch back together.) Bake, switching position of sheets
halfway through baking, until pale golden, 15 to 18 minutes. Cool completely on
baking sheets on racks, about 15 minutes.
Yields: 4 to 6 servings
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