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Aplets And Cotlets
Makes about 64 small cubes Soften the gelatin in 1/2 cup of the apple juice.
Boil remaining juice with the sugar for 15 minutes to concentrate it.
Mix the lemon and lime juice, and add all but 1/4 cup cornstarch to dissolve it in the mixture.
Add both gelatin mixture and cornstarch mixture to the boiled juice and boil again rapidly for 10 minutes until very thick, stirring constantly.
Taste for sweet and sour and add more lemon juice if wanted.
Mix in the walnuts and pour mixture into a 9-by-9-by-2-inch baking pan that has been dipped in cold water.
Let paste harden 12 hours or overnight, then cut with a sharp knife into squares.
Mix together the reserved 1/4 cup cornstarch and powdered sugar.
Remove squares with a spatula and roll each in the powdered sugar mixture (the cornstarch helps keep the sugar dry).
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Category: Appetizers
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Appetizer Cheese Ball
Place the cream cheese, blue cheese, cheddar cheese, mustard, Worcestershire, garlic powder, and salt in a mixer bowl and beat at low speed just until well mixed.
Stir in the pecans and currants.
Taste and adjust seasoning.
Refrigerate the cheese mixture for 30 minutes or until slightly firm, then shape into a ball.
Roll in the chopped parsley to coat well.
Cover with plastic wrap and refrigerate until ready to serve.
Let stand at room temperature for about 30 minutes before serving.
Place on a platter surrounded with crackers and apple wedges.
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Category: Appetizers
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Appetizer Egg Rolls
The following may be part of dipping vegatables, and the paragraph was misplaced.
* Cabbage should be shredded.
Saute the pork, onion, and cabbage in hot oil until lightly browned.
Stir in the mushrooms, bean sprouts, currants, and almonds and saute, stirring for 1 minute.
Dissolve the cornstarch in 2 T water, and combine with sherry, soy sauce, and ginger; add to the pork mixture and bring to a boil, stirring.
Remove from heat and cool.
Stack the egg roll wrappers and cut in half to form rectangles.
Forming one roll at a time, place a heaping teaspoonful of pork mixture on one end of rectangle, moisten the long edges, and roll up.
Press the edges together to seal.
Egg roll may be prepared to this point, then refrigerated for several hours or overnight or frozen for several days before frying.
Adjust time for browining.
If rolls are frozen, let them thaw before cooking.
Heat the oil to 375 degrees F.
and fry the egg rolls, 4 or 5 at a time, until golden brown and crisp on all sides.
Frying will take about 4 to 5 minutes; turn rolls once.
Drain on paper towels and keep warm while frying the remaining rolls.
Serve with warm Ginger Apricot Sauce.
GINGER APRICOT SAUCE: Combine the apricots, sugar, ginger, and salt with 3/4 cup water in a small saucepan and bring to a boil.
Reduce heat and simmer, uncov- ered, for 5 minutes.
Pour the mixture into a blender container or food processor.
Add lemon juice, cover and process until smooth.
Serve warm.
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Category: Appetizers
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Appetizer Ham Ball
Blend deviled ham, olives, mustard and tabasco.
Form in ball on serving dish,chill.
Combine cream cheese and milk; frost ball with mixture.
Chill; remove from refrigerator 15 minutes before serving.
Trim with parsley.
Pass assorted crackers.
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Category: Appetizers
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Armadillo Eggs
Slice peppers in half lengthwise and scrape out all the seeds (wear gloves).
Shred the cheddar & Monterey Jack cheese.
Try to keep both halves near each other as you have to put them back together later.
Mix bisquick, raw sausage & cheddar cheese.
Stuff each pepper with Monterey Jack cheese and put the halves back together.
Grab a handful of bisquick mixture and mold around pepper in shape of elongated egg.
Use enough to cover pepper well.
Dip armadillo egg in beaten egg and roll in Shake 'n Bake.
Bake on broiler pan (can use cookie sheet) at 350 degrees for 25 minutes or until crisp.
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Category: Appetizers
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Artichoke Chili Dip
In a small mixing bowl combine artichokes, cheese, peppers and mayonnaise.
Transfer mixture to an 8 inch round baking dish.
Bake, uncovered, in a 350 degree oven for 20 minutes.
Serve warm with tortilla chips.
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Category: Appetizers
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3 Color Pate
Cook onions and garlic in stock until tender. Add mushrooms and cook
2-3 more minutes or until most of the liquid has evaporated. Cool.
Place in blender with spices and egg stuff and blend.
Wash the spinach, and cook for 2-3 minutes in the pan that cooked the
onions. Steam the cauliflower and carrots; mash them seperately.
Combine spinach, 1/3 mushroom mixture, 1/3 breadcrumbs. Repeat with
cauliflower and carrots, keeping them seperate. (I also add some salt
here; the cauliflower and carrots seem to need it.)
Put the 3 mixtures in the loaf pan(s) in whatever order you want to
see the colored layers. Bake at 350 for 30-40 minutes, until it's
firm. Serve hot or cold.
Notes:
It's vegetarian or vegan pate, depending on how you make it. It's adapted
from the Spinach Torte recipe in the "No Salt No Sugar No Fat Cookbook".
Yield: 2 little loaves (individual loaf pans, I think they're 3x5?).
Double the recipe to make one regular loaf, and bake it for closer to
an hour.
Ingredients
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Category: Dips and spreads
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7 Layer Mexican Dip
Mix the refried beans and taco seasoning together (I also mix the
chili's in with this, but some people put the chilis as a layer) Mix this
really well (I used a food processor, but today I am going to use my
mixer). This is the first layer.
Put a layer of sour cream on top of the refried beans, taco seasoning
and chilis.
Next put a layer of well mixed/mushed avacados (you need enough to cover
the pan, I use a cake pan normally) on top of everything else
Next sprinkle cheeses on top (I just thought about it and I put the
avacado first and then the sour cream, but I suppose it doesnt matter).
I think the more cheese the better myself *grin*!
Next cut up tomatoes and add as many as you like, which I like to use at
least 2 cut up tomatoes.
Last put chopped up olives.
Put in the oven until the cheese is melted. I use a low heat so that everything
else warms up.
Last but not least pull out the chips and dip!
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Category: Dips and spreads
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7 layer Taco Dip
Layer in 5 x 9 oblong casserole dish. Serve with tortilla chips.
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Category: Dips and spreads
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Almond and Garlic Dip
Trim the crusts from the bread and spread the slices out on a tray to dry for a
bout 24 hours.
In the container of a food processor, place the almonds, garlic, and cooled pot
ato. Process until smooth.
Mix the lemon juice, vinegar, olive oil, salt, and sugar in a small bowl and se
t aside. Fill a large bowl with cool water. Drop the dried bread into the water
, 1 slice at a time. When it is soaked, squeeze about half the water from the b
read between the palms of your hands. Add the bread to the ingredients in the p
rocessor, alternating with the lemon-juice mixture, and process until smooth. S
ince the skordalia has a tendency to stiffen and become pasty as it chills, the
mixture should be quite loose at this point. Taste and adjust the seasoning. S
crape the mixture into a bowl. Cover and refrigerate for several hours to allow
the flavors to mellow and blend. If the mixture seems too stiff, beat in a lit
tle water before serving.
Yield: about 1 1/2 cups
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Category: Dips and spreads
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Almond Mushroom Pate
In a large skillet, melt margarine. Add onion, garlic, and mushrooms. Saute
until tender but not browned. Add tarragon, stir until it is softened. Pour
mixture into a bowl of food processor. Add remaining ingredients. Process
until mixture is smooth. Add cheese if you prefer a more spreadable
consistency. Spoon into a serving bowl. Top with garnish of your choice.
Makes 1 1/2 cups. People who do not like ordinary pate seem to love this one.
Vary the herbs and substitute the vegetables as you wish. Serve with water
crackers, thick slices of crusty French bread, thin slices of whole wheat
bread, or unsalted whole wheat crackers. May be frozen. VARIATIONS: -
Substitute other vegetables for the mushrooms (maybe broccoli.) - Substitute
1/2 t fennel for the tarragon and 1 c whole pecans for the almonds - vary the
flavor by using other seasonings such as basil, oregano, dillweed, curry
powder, or nutmeg.
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Category: Dips and spreads
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Almond Mushroom Pate
In food processor with metal blade, process onion and garlic with
on-off bursts until coarsely chopped; set aside. Process mushrooms
with on-off bursts until coarsely chopped.
Melt butter in medium skillet; add onion, garlic, mushrooms, salt,
tarragon, and pepper. Cook, stirring occasionally, until most liquid
has evaporated.
Reserve 2/3 cup almonds for garnish. Process remaining almonds
until coarsely chopped. Reserve 2 tablespoons. Process remaining
almonds to form a paste. Add mushroom mixture, sherry and
cream; process until smooth. Add reserved 2 tablespoons chopped
almonds; process with on-off bursts. Cover and chill.
Mound pate on serving plate. Garnish with reserved 2/3 cup
almonds. [Press whole almonds onto surface of mound so that they
are in a vertical position. Mound surface should be more or less
entirely covered with upright almonds.]
Makes about 1-1/2 cups.
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Category: Dips and spreads
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Alpine Avocado Dip
In small bowl, mash avocado. Stir in remaining ingredients (mixture will be lu
mpy). Chill thoroughly to blend flavors.
Serve with assorted chips.
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Category: Dips and spreads
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Amaretto Fruit Dip
You can use instant or cooked pudding. If using cooked pudding, mix pudding mix
with milk and cook over med heat until thickened. Cool. If using instant-mix
pudding with milk and add the rest of the ingredients.
You can use up to 1/3 c of ammaretto if desired. Serve with your favorite
fruits. I use strawberries, cantaloupe, bananas, pineapple, grapes, peaches,
apples, just about anything!
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Category: Dips and spreads
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Ambrosia Fruit Dip
Blend cream cheese & yogurt until smooth. Stir in remaining
ingredients. Chill. Makes 2 cups or 8 servings.
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Category: Dips and spreads
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Apple Dip
Mix all ingredients together. Serve with apple wedges.
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Category: Dips and spreads
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Apple Dip 2
Blend together cheese and mayonnaise. Add apples, nuts, and lemon juice.
Serve with crackers.
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Category: Dips and spreads
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Apple nut spread
Place Sherry in 1 Quart Glass Measure. Microwave At
High 45 Seconds To 1 Min. OR Until Boiling. Add Apples
& Dates. Cover With Plastic Wrap & Vent. Microwave On
High 4-5 Min. OR Until Tender, Stirring After 2 Min.
Cool Mixture Completely.
Position Knife in Food Processor. Add Apple Mixture.
Process Until Smooth. Place Mixture in A Bowl & Set
Aside. Place Cottage Cheese in Processor & Process
Until Smooth. Add Cream Cheese & Cinnamon; Process
Until Smooth. Add Apple Mixture & Process Until
Smooth. Place Mixture in A Bowl & Stir in Almonds.
Cover & Chill. Serve Spread With Toasted Raisin Bread
OR Apple Slices.
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Category: Dips and spreads
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Apricot raisin spread davis
In a food processor blend together the cream cheese and the jam until the
mixture is smooth; add the raisins and pulse the motor until the mixture is
just combined. Transfer the spread to a ramekin or small decorative bowl
and chill it for 1 hour. Garnish the spread with the walnut halves and
serve it with crackers. Makes about 1 1/2 cups.
Ingredients
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Category: Dips and spreads
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Apricot Cheese Spread
Place apricots in boiling water; allow to stand 10
minutes. Drain thoroughly.
Combine drained apricots and cheese in a food
processor or blender; blend until smooth. Store,
covered, in refrigerator.
Use as an alternative to butter for toast, bagels,
pancakes and waffles. You can substituts any other
dried fruit that you like. You may also want to add
cinnamon, nutmeg or vanilla to taste.
You can also make a savory spread by using sun-dried
tomatoes.
Ingredients
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Category: Dips and spreads
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