Greek Dip
A
luscious, healthy dip
Yield: 6 cups (enough for a crowd)
1 (14-ounce) can artichoke hearts, drained
1 (14-ounce) can diced tomatoes with basil, garlic and oregano
(Italian)
1 cup Spanish olives, drained
1 clove garlic, finely crushed
1 cup Greek vinaigrette salad dressing
1
cup crumbled Feta cheese
Fritos or tortilla chips for dipping
Directions:
1. Place artichoke hearts, tomatoes and olives and garlic in
a food processor or blender; pulse just to coarsely chop.
2. Pour into a bowl and toss with salad dressing and Feta cheese.
Put in a serving bowl and surround with Fritos or chips.
#Can be made up to 3-4 days ahead without the Feta cheese. Stir in Feta just before serving.
Mushroom Confit
A
delicious, elegant make-ahead appetizer
Ingredients:
1 large onion, sliced
1 tablespoon olive oil
1 8-ounce) package cremini mushrooms, thinly sliced
1 roasted red bell pepper, thinly sliced
2 tablespoons good quality balsamic vinegar
salt and pepper to taste
1 log peppered goat cheese
toast points#
Directions:
1. Place onion and oil in a large skillet over medium heat and
cook 10-15 minutes or until onion has browned (caramelized),
stirring frequently.
2. Add mushrooms and continue cooking until mushrooms are softened.
3. Add roasted pepper, season with salt and pepper and add balsamic
vinegar stirring all together.
4. Cook until vinegar has reduced to a syrupy glaze.
5. Remove from heat and cool. (Can be made to this point and
kept refrigerated up to 1 week). Place in a serving dish alongside
a log of goat cheese and toast points.
6. Let guests serve themselves by spreading a toast point with
the cheese and topping with the mushroom confit.
#Note: To make toast points, Remove the crusts from white sandwich bread; cut each slice into 4 triangles. Place on an ungreased cookie sheet and bake at 375* until golden. Turn toast over and bake on the other side.
Li'l Piggies
Men love these
easy appetizers
Yield: 24 servings
Ingredients:
1 (1 pound)package puff pastry sheets, thawed
1 pound mini sausages
24 thin slices of cheese
mustard
1 egg, lightly beaten (optional)
2 tablespoons poppy seeds (optional)
Directions:
1. Preheat oven to 425*
2. Remove pastry from box, unroll, carefully pressing seams
together to form a rectangle. Roll thinner. Cut into 1-inch
x 2-inch pieces (big enough to roll around mini sausages.
3. Spread a thin layer of mustard over the bottom half; place
a thin piece of cheese (the same size as the puff pastry) over
mustard and top with sausage. Roll up pinching the seam together.
4. Brush with egg, and sprinkle with poppy seeds, if desired.
5. Place sausage rolls, seam-side down, on a baking sheet lightly
coated with a nonstick cooking spray. Bake 15-20 minutes, until
golden brown.
Cocktail Party: 12 appetizers (hors d'oeuvres) per
person
Dinner Party: 6 appetizers per person
[This is a fairly standard formula is used among caterers to
figure out how many appetizers are needed from each recipe.]
1. 12 pieces per person times the number of people divided by
the number of different appetizers. (When they are being served
before a full dinner, halve the totals.)
2. If the guest list has fewer than 45 people, plan on using
roughly 6 different appetizers; for more than 45 guests, 8 types.
The rule of thumb for smaller gatherings is that 3 types are
suitable for 8 to 10 guests; 4 or 5 for 14 to 16 people.
3. Having an equal number of hot and cold foods is also helpful
so that while one appetizer is heating in the oven, a cold one
can be circulating, keeping everyone nibbling happily.
4. Try to vary the types of appetizers (or hors d’oeuvres):
plan on a meat (chicken, beef, pork, etc.); a seafood (crab,
shrimp, fish, like smoked salmon, etc); a cheese; and a vegetarian.
Mexican Chili Pie
6-8 servings
1 pound
lean, ground sirloin
1
small onion, chopped (1/2 cup)
1
cup chopped celery
1
clove garlic, crushed# (1/2 teaspoon)
1
16-ounce can refried beans
1
14-ounce can stewed tomatoes
1
8-ounce can tomato sauce
1
tablespoon chili powder
1
1.25-ounce package taco seasoning
1/2
teaspoon ground cumin
1
cup (4 ounces) grated, sharp cheddar cheese
1
cup (4 ounces) grated Monterey jack cheese
1
14-ounce bag corn tortilla chips or Fritos
1
large tomato, diced
3
green onions, sliced
salsa (for garnish)
Avocado Dressing
2 ripe avocados
salt, to taste
1/2
cup sour cream
1
(4-ounce) can chopped green chilies
1
tablespoon cream or milk
1
tablespoon freshly squeezed lemon or lime juice
1/2
teaspoon chili powder
1
clove garlic, crushed to a paste
1/2
teaspoon cumin
1. In a large skillet brown ground sirloin; drain off all fat.
Add the onion, celery and garlic; cook over medium-high heat
until onion and celery are limp and cooked through, about 5
minutes.
2. Remove from heat; stir in refried beans, stewed tomatoes,
tomato sauce. Add the chili powder, taco seasoning mix, and
cumin. Stir in the cheeses. Lightly grease or spray a 2-quart
casserole dish with a nonstick cooking spray. Bake at 350* for
30-45 minutes until bubbly in the middle.
3. Make the avocado dressing: mix all dressing ingredients together.
4. To create chili pie: crush 2 cups tortilla chips or Fritos
in a bowl or plate for each serving. Spoon hot Mexican Chili over
crushed chips. Garnish with Avocado dressing, sour cream,
tomatoes, green onions, and salsa as desired.
Pasta with Chicken and Mushrooms
6 servings
Ingredients:
1
(8-ounce) package pasta (any shape)
3
cups cooked chicken, shredded
2
tablespoons extra virgin olive oil
3
garlic cloves, finely crushed
1
medium onion, diced (1 cup)
1
8-ounce package chopped mushrooms
1/2
cup chicken broth
1/4
cup dry white wine
1/4
cup cream
1
(14-ounce) can petite diced tomatoes, drained
2
tablespoon chopped fresh basil (or substitute 1 teaspoon dried)
1
teaspoon dried oregano
shaved Parmesan
Directions:
1. Cook pasta according to package directions to al dente.
2. While pasta is cooking, add olive oil to a large skillet.
Cook garlic and onions until tender, 4-5 minutes. Add mushrooms
and cook until tender and mushrooms begin to lose their juices.
Remove onion/mushroom mixture to a mixing bowl; stir in cooked
chicken. Set aside.
3. To the same pan, add chicken broth and wine; bring to a boil.
Cook until reduced by half. Add cream and cook until reduced
by half. Stir in tomatoes, basil and oregano. Remove from heat
and stir into chicken mixture. Toss with drained pasta. If pasta
seems a little dry, add pasta cooking water, one tablespoon
at a time until desired consistency. Serve with shaved Parmesan.
Quick Chicken
4 servings
Ingredients:
4 boneless, skinless chicken cutlets (1/4-inch thick),pounded
if necessary
2 tablespoons extra virgin olive oil
lemon pepper
Directions:
1. Remove fat and any cartilage Rub with olive oil and season
with lemon pepper.
2. Heat grill or heavy-bottom skillet to high. Place chicken
over hot coals or lay flat in the bottom of the hot pan. Cook
for 4 minutes without moving. Turn and cook another 4 minutes
or until cooked through.
3. Remove from heat and let rest 5-10 minutes.
Tip: Remove chicken from refrigerator one hour before cooking and let warm to room temperature. Chicken will cook more evenly and will be juicier if cooked at room temperature.
Quick Fish
4 servings
Ingredients:
4 Tilapia filets (1/4-inch thickness)
2 tablespoons extra virgin olive oil
salt and pepper to taste or lemon pepper
Directions:
1. Rinse and dry filets. Rub with olive oil and season with
salt and pepper.
2. Heat a heavy-bottom skillet to medium-high. Rub the bottom
of the pan with oil. Add fish and cook just until edges turn
white, about 2-4 minutes depending on the thickness. Carefully
turn over and cook on the opposite side until golden, another
2-4 minutes.
Stir-Fried Squash
4 servings
Ingredients:
1 pound yellow squash, cut into 1/2-inch cubes
1 medium yellow onion, diced
1 tablespoon extra virgin olive oil
salt and pepper to taste
Directions:
1. Heat a heavy-bottom skillet over medium-high heat (if making
the Quick Chicken, use the same pan without cleaning). Place
the olive oil in the hot pan. Add the squash and onion in the
pan. Season with salt and pepper. Stir until Squash are tender
and onion is golden.
Sweet Chili Slaw
4 servings
Ingredients:
1/2 tablespoon garlic chili sauce
1/4 cup apricot or peach preserves
2 tablespoons honey
1 small garlic clove, finely crushed
1/3 cup apple cider vinegar
salt and pepper, to taste
1 pound finely shredded cabbage
2-3 mini bok choy, thinly sliced including green leaves
3-4 green onions, thinly sliced
Directions:
1. In a small bowl mix chili sauce, apricot preserves, honey,
garlic and vinegar. Season with salt and pepper.
2. Toss dressing with cabbage, bok choy and green onions. Add
additional preserves and vinegar, if needed.
Bean & Chicken Quesadillas
4 servings
Ingredients:
Cooked chicken
black beans
petite diced tomatoes
diced chiles
cumin, salt and pepper
shredded cheese
4
tortillas
olive oil
salsa
sour cream
guacamole
Directions:
1. Mix chicken, beans, tomatoes chiles with cumin and salt and
pepper
2. Place 2 Tablespoons-1/4 cup cheese in the bottom half of
a tortilla; top with chicken mixture; top chicken with more
cheese. Fold over to form a half-moon.
3. Place 1-2 tablespoons oil in the bottom of a nonstick skillet
heated over medium-high heat, spreading to coat the bottom of
the pan. Grill until golden; carefully turn over and cook until
golden on remaining side. Remove to a plate and cut into thirds.
Serve hot with salsa, sour cream and guacamole.
Layered Greek Dip
Y: enough for a crowd
1 (8-ounce) package cream cheese, softened
1 1/2 cup sour cream, divided
2 tablespoons dry Ranch dressing mix
1 (14-ounce) can artichoke hearts, finely chopped
1 cup pepperoncini peppers, seeded and chopped
1/2 cup sliced black olives (preferably Greek Kalamata)
3 tablespoons freshly squeezed lemon juice (1/2 lemon)
1 teaspoon lemon zest
1 tablespoon lemon pepper
1 teaspoon dried oregano
2 cloves garlic, crushed or finely minced (1 teaspoon)
1 large tomato, finely diced
1 small cucumber, finely chopped
1 cup bell pepper, diced
1 cup (4 ounces) feta cheese, crumbled
pita chips
1. Combine cream cheese, 1/2 cup sour cream, dry Ranch dressing, and the artichoke hearts. Spread evenly in a 1 1/2 quart serving dish.
2. Sprinkle pepperoncini peppers and black olives over cream cheese layer.
3. Combine remaining sour cream, lemon juice, lemon pepper, oregano and garlic. Spread over peppers and olives.
4. Spread tomatoes, cucumber, and bell pepper over sour cream layer; top with feta cheese .
5. Cover with plastic wrap and refrigerate 4 hours or overnight. Serve with pita chips.
Artichoke Marinated Shrimp
Yield: 30-40
Ingredients:
1
pound (31-40 count) cooked shrimp, peeled and deveined
1
(14-ounce) can quartered artichoke hearts, drained
1/2
small red onion, peeled and thinly sliced into rings
1
(8-ounce) can sliced water chestnuts, drained
1/2
cup vegetable oil
1/4
cup sherry vinegar (or white wine vinegar)
2
tablespoons fresh parsley, finely chopped
1/2
teaspoon sugar
1/4
teaspoon salt
1/4
teaspoon paprika
1/4
teaspoon whole black peppercorns
1
small clove garlic, crushed
Directions:
1. Put shrimp, artichoke hearts, onion and water chestnuts in
a zip top plastic bag.
2. Mix remaining ingredients thoroughly. Pour over shrimp mixture.
3. Marinate for 24 hours turning several times. Serve cold with
toothpicks.
Sparkling Prohibition Punch
Y: 30 (6-ounce) servings
Ingredients:
1 (12-ounce)
can frozen lemonade mix, thawed
1 (12-ounce)
can frozen pineapple mix, thawed
2 (750
ml) bottles dry white wine, chilled
2 (24-ounce)
bottles seltzer water, chilled
1 (2-litre)
bottle ginger ale, chilled
lemon slices, for garnish
Directions:
1. Mix lemonade and pineapple in a punch bowl; add white wine.
2. When ready to serve, stir in seltzer water and ginger ale.
Serve over ice. Place a lemon slice in cups.
Sausage English Muffins
These are great to have on hand for a quick breakfast treat.
They keep in the freezer and bake up in 10 minutes.
Yield: 12 pieces
Ingredients:
1
pound bulk breakfast sausage
2
4-ounce jars Old English cheddar cheese spread
1
package English muffins (6)
Directions:
1. Brown sausage in a skillet over medium-high heat, breaking
apart into small pieces. Drain thoroughly. Mix with cheese.
2. Split muffins into 12 halves. Evenly divide and spread sausage
mixture over muffins. 3. Place on a baking sheet and freeze.
When frozen, place in a plastic storage bag.
4. When ready to bake, remove from the freezer and thaw 10 minutes.
Preheat oven to 375*. Bake 10-15 minutes until cheese is bubbly.
Serve immediately.
Croissant Cheese Danish
Yield:16 pieces
Ingredients:
2
cans Pillsbury Crescent rolls
1
(8-ounce) package cream cheese, softened
1
large egg, separated
1/2
cup sugar
1/2
teaspoon vanilla
1/3
cup toasted and chopped pecans
1/4
cup cinnamon sugar (1/4 cups sugar plus 1/2 teaspoon cinnamon
mixed)
Directions:
1. Preheat oven to 375*.
2. Remove rolls from the can, unroll and press seams together
making a rectangle.
3. In a small mixing bowl, mix cream cheese, egg yolk, sugar
and vanilla until smooth and well blended.
4. Spread cream cheese mixture over the rectangle; roll up beginning
with the long end. Cut into 8 (one-inch) pieces. Place rolls
on a baking sheet that has been coated with a nonstick cooking
spray.
5. Beat egg white until frothy; brush tops of rolls with egg
white. Sprinkle with chopped pecans and cinnamon sugar.
6. Bake 8- 10 minutes or until golden.
Strawberry Stuffed French Toast
Yield: 6-8 servings
Ingredients:
1
package (8-ounces) cream cheese, softened
1
teaspoon vanilla extract
2
tablespoons strawberry jam
1/4
cup chopped fresh strawberries#
1/2
cup pecans, toasted and chopped#
1
pound loaf French bread, cut into 1/2-inch slices
6
large eggs
1
cup half-and-half
1/2
teaspoon vanilla extract
1/8
teaspoon nutmeg
1
package (10-ounces) frozen strawberries with juice, thawed
1/4
cup maple syrup
1
pint fresh strawberries#, sliced
Directions:
1. Combine cream cheese, vanilla, jam, strawberries and nuts.
Spread 1 1/2 tablespoons filling on one piece of bread. Top
with second bread. Repeat with remaining cream cheese and bread.
2. Beat eggs until light; add half-and-half, vanilla and
nutmeg. Dip "sandwiches" into egg mixture coating
both sides.
3. Put on a baking sheet until all bread is dipped. Pour any
remaining egg mixture over bread and let sit 15 minutes to absorb
liquids. (To make the night before: cover dipped bread with
plastic wrap and refrigerate.)
4. Lightly butter hot griddle; cook bread on both sides until
golden brown.
5. Place on a buttered, foil-lined baking sheet in a single
layer. Keep hot in a warm oven until ready to serve.
6. Make strawberry syrup by placing thawed strawberries with
the juice and maple syrup in a blender and mixing until liquefied.
Toss with fresh strawberries. Serve with toast.
Breakfast Strata
When guests arrive for the weekend, turn your home into a Bed-and-Breakfast
with this dish. Make it the night before and bake it in the
morning. I always make it for holiday breakfasts: it's a great
make ahead recipe.
Yield: 6-8 servings
Ingredients:
6
slices white bread, crusts removed
1
package (1-pound) breakfast sausage, cooked, crumbled and drained
2
cups shredded Cheddar cheese
6
large eggs, beaten
2
cups milk or half-and-half
1
teaspoon salt
1/8
teaspoon pepper
Directions
1. Cut bread into cubes and place in the bottom of a buttered
(9x13-inch) baking dish. 2. Layer sausage and cheese over bread.
3. Mix eggs with milk, salt and pepper. Carefully pour over
sausage and cheese.
4. Cover and refrigerate overnight or let sit 1 hour for bread
to absorb liquids.
5. Bake uncovered at 350* 45 minutes -1 hour or until puffed
in the center. Cut into squares and serve hot.
---------------------------------------------------------------
Proscuitto and Melon on Skewers
Simple to prepare, yet a breathtaking presentation.
Yield: 60 pieces
Ingredients:
1/2
large cantaloupe or honey dew melon
3/4 pound thinly sliced
proscuitto, Westphalian ham, or braesola (air-dried beef)
freshly ground black pepper
60
(4-6-inch) wooden skewers
Directions:
1. Cut melon into 1/2-inch slices. Cut each slice into cubes.
Wrap each cube with a piece of proscuitto. Season with freshly
ground pepper.
2. Stick the skewer into the loose end of the proscuitto and
into the melon cube.
3. For presentation: cut a red cabbage or pineapple in half.
Lay halves, cut side down, at an angle to each other and stick
skewers into the rounded side of the cabbage or pineapple. Fill
gap in between cabbage or pineapple with clusters of grapes.
Smoked Salmon Canapes
Ingredients:
8 slices pumpernickel bread, firm
Softened unsalted butter
1/2 lb. smoked salmon, thinly sliced
1 Tbs. lemon juice
1/3 cup sour cream
1/2 teaspoon lemon zest
Fresh dill, finely chopped
Finely minced red onion
Capers
Directions:
1. Spread bread with butter and cut out shapes with cookie cutters,
1-3/4 to 2-1/2 inches.
2. Cut identical shapes from salmon. Lay over bread to fit;
sprinkle with lemon juice.
3. Mix sour cream with dill and lemon zest. Spoon 1/4 teaspoon
sour cream mixture in the center of the salmon. Garnish with
minced red onion and capers.
Serves: 20 to 36
Sausage in a Duvet
Yield: 24 servings
Ingredients:
2
cans refrigerated crescent rolls
mustard
2 pounds
kielbasa (or smoked sausage), skins peeled
1 egg,
lightly beaten (optional)
2
tablespoons toasted sesame seeds (optional)
Directions:
1. Preheat oven to 425*
2. Remove rolls from can, unroll, carefully pressing seams together
to form a rectangle. Brush each square with mustard.
3. Cut sausage into 1/4-inch disks.
4. Place one sausage disk on a square; bring up two opposite
edges together and pinch to seal.
5. Brush with egg, and sprinkle with sesame seeds, if
desired.
5. Place sausage packages on a baking sheet lightly coated with
a nonstick cooking spray. Bake 15-20 minutes, until golden brown.
Windex Martini
2 servings
Ingredients:
3 parts Vodka
1 part Grand Marnier (or Triple Sec)
1 part Blue Curacao
Directions:
1. Fill shaker with ice. Mix vodka, Grand Marnier (or triple
sec) and and Blue Curacao. Shake vigorously until frothy.
Strain into chilled glass.
Girls Night Out Martini
3 servings
Ingredients:
3 parts vodka
2 parts Cranberry Juice
1 part lime juice
1 part Grand Marnier
Directions:
1. Fill shaker with ice. Mix vodka, Cranberry juice, lime juice
and Grand Marnier (or triple sec). Shake vigorously until frothy.
Strain into chilled glass.
Palm Beach
1 serving
Ingredients:
1 part white rum
1 part gin
1 part pineapple juice
Directions:
1. Fill shaker with ice. Mix rum, gin and pineapple juice. Shake vigorously until frothy. Strain into chilled glass.
---------------------------------------------------------------
Chicken Piccata
Yield: 2 servings
Ingredients:
4
chicken cutlets (pounded to even thickness)
salt and pepper
flour for dusting
2
tablespoons vegetable oil
1/4
cup white wine
1
clove garlic, crushed
1/2
cup low-sodium chicken broth
2
tablespoons freshly squeezed lemon juice
1
tablespoon capers, drained
2
tablespoons butter
fresh lemon slices
chopped fresh parsley
Directions:
1. Season cutlets with salt and pepper then dust with flour,
shaking off the excess.
2. Heat vegetable oil over medium-high heat. Cook cutlets 2-3
minutes on one side. Flip over to the other side and cook an
additional 1-2 minutes with the pan covered.
3. Transfer cutlets to a warm plate; pour fat from pan.
4. Deglaze the pan with the wine; add garlic. Cook until garlic
is slightly brown and wine has just about cooked out, about
2 minutes.
5. Add broth, lemon juice, and capers. Return cutlets
to the pan and cook on each side for 1 minute; remove again
to a warm plate. Add butter and lemon slices to pan. Once butter
melts, pour sauce over cutlets.
6. Garnish with parsley and serve.
Rice with Wine
6 servings
Ingredients:
3
tablespoons butter or margarine
1
cup mushrooms
1 1/4
cups long grain rice
2
tablespoons dry sherry
1
(10-ounce can) French onion soup
1
(10-ounce can) beef broth
Directions:
1. Melt butter in a medium saucepan over medium-high heat.
2. Sauté mushrooms until tender. Add rice and cook just
until grains turn white, about 2-3 minutes. Stir in sherry.
3. Add soup and broth; bring to a boil. Reduce heat, cover tightly
and simmer for 15 minutes or until liquid is absorbed. Fluff
with a fork.
Note: Rice can be mixed with sautéed mushrooms and placed in an oven-proof casserole. Pour liquids over, dot with butter; cover with aluminum foil and bake for 30 minutes. Remove cover and bake an additional 30 minutes.
Shrimp and Crab Fondeaux
6 first course servings
Ingredients:
3
tablespoons butter or margarine
1/4
cup chopped onion
1
clove garlic, crushed
3
tablespoons all-purpose flour
1
teaspoon Old Bay seasoning
1
cup chicken stock (or substitute clam juice)
1/2
cup white wine
1 cup
heavy cream
1
teaspoon lobster base (found near the bouillon aisle)
salt and pepper to taste
1
(8-ounce) package cream cheese
1/4
cup Parmesan cheese
1
(9-ounce) package frozen creamed spinach, thawed
1
(10-ounce) package frozen chopped spinach, thawed and squeezed
dry
1
(14-ounce) can artichoke quarters, drained and roughly chopped
2
tablespoons chopped green onions (2 onions)
1
pound cooked shrimp, chopped
1
(6-ounce) can white crab meat
1
cup (4-ounces) shredded Monterey Jack cheese
Directions:
1. Melt butter in a large skillet over medium heat. Add onion
and sauté until onion is transparent, about 3-4 minutes,
stirring frequently. Add garlic and cook an additional 30 seconds.
2. Stir in flour and Old Bay seasoning, stirring and cooking
an additional 2 minutes. Slowly stir in stock and white wine
whisking until smooth. Simmer 10 minutes.
3. Add cream and cook until reduced by half. Stir in lobster
base until incorporated. Taste and adjust the seasonings with
salt and pepper if necessary.
4. Stir in cream cheese and Parmesan until mixture is smooth.
Add creamed spinach, chopped spinach, artichoke hearts and green
onions. Reduce heat to low and heat mixture through, but do
not let it boil.
5. Remove from heat and gently stir in shrimp and crab (with
juice).
6. Pour mixture in a 9-inch heatproof dish; top with shredded
cheese. Place in a hot oven (400*) and bake just until cheese
melts. Remove from oven and serve with crispy French bread that
has been sliced and buttered. Or as an hors d’oeuvre serve
with toast points.
Bing Cherries in Red Wine Sauce
2 Cups
Ingredients:
2
cups dry red wine
1
cup sugar*
1
cinnamon stick
pinch of ground cloves
2
teaspoons grated lemon zest
2
pounds frozen Bing cherries (or use fresh or canned)
Directions:
1. Combine wine, sugar cinnamon, cloves and lemon zest in a
saucepan and simmer until sugar has melted.
2. Place cherries in a baking dish and pour wine sauce over.
Bake at 350* for 20-30 minutes. (If using canned cherries, reduce
cooking time by 10 minutes.
3. Serve over vanilla ice cream or frozen yogurt
*Note: Use your favorite sugar substitute
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Restaurant Knockoffs
Italian Stromboli
This sandwich is baked inside its own bread. Use frozen or refrigerated bread dough. I have bought dough at my favorite pizzeria to make these sandwiches. Or if you are adventurous, make you own bread dough.
8 servings
1 1-pound loaf frozen bread dough, thawed
1 tablespoon butter or margarine, melted
1/8 teaspoon garlic powder
1/8 teaspoon ground black pepper
1/4 teaspoon Italian herb seasoning
2 tablespoons Parmesan cheese, finely grated
1/2 green pepper, cut into thin strips
1/2 medium onion, cut into think slices
4 ounces (1 cup) sharp provolone cheese, coarsely shredded
1/4 pound sliced provolone cheese (6 slices)
3 ounces pepperoni, very thinly sliced (30-40 slices)
1/4 pound sliced smoked ham (6 slices)
1/4 pound hard salami (8 slices)
1 large egg white, lightly beaten
2 tablespoons sesame seeds
1. Roll or flatten dough into a 15x10-inch rectangle. Brush with the melted butter. Sprinkle garlic, pepper, and herb seasoning evenly over the butter.
2. Layer remaining ingredients in order listed. Roll up, beginning at the long end, into a cylinder shape. Pinch seam closed.
3. Place seam-side down on a lightly greased baking sheet. Brush with beaten egg white and sprinkle with sesame seeds.
4. Let rise slightly, about 30 minutes. Preheat oven to 375*. Bake 25-30 minutes or until golden brown. Remove from oven, cool and slice.
Spaghetti Sauce with Meatballs
1 1/2 quarts
Spaghetti Sauce
1 quart favorite spaghetti sauce
2-3medium carrots, peeled and thinly sliced
1-2 ounces pepperoni, about 14 thin slices
1/4 cup chopped fresh basil#
Meatballs
12
1 pound lean ground sirloin
1/4 cup dry bread crumbs
1 large egg
1/4 cup Parmesan cheese
2 tablespoons finely chopped parsley
1/2 teaspoon salt
1/4 teaspoon pepper
1/8 teaspoon garlic powder
1 tablespoon vegetable oil, preferable olive oil
2 cloves garlic, crushed
1 cup dry red wine#
Spaghetti Sauce
Put carrots and pepperoni slices in a saucepan and add just enough water to cover. Bring to a boil, lower heat and cover. Simmer for 20-30 minutes or until carrots are very tender. Put carrots, pepperoni and any liquid left in the pan in a blender. Carefully puree mixture until no lumps remain (or mash with a fork). You may need to add additional water if necessary. Add pureed mixture to spaghetti sauce.
Meatballs
>Mix ground meat, bread crumbs, egg, cheese and parsley. Season with salt, pepper and garlic powder. Heat olive oil in a nonstick skillet. Pinch off enough meat mixture to make a 1 1/2-inch ball. Add meatballs in batches to hot skillet and brown all over. Do not crowd the pan for even browning. Remove meatballs with a slotted spoon and put into spaghetti sauce. When the last batch of meatballs have browned, add crushed garlic to the pan, stir or shake the pan for about 30 seconds, just until garlic is softened and releases its aroma. Remove all garlic and meatballs to the sauce. Add the wine to the hot pan and stir to pick up any browned bits stuck to the bottom of the skillet. When wine has reduced by half, pour into spaghetti sauce. Continue cooking sauce 15-20 more minutes to let flavors meld together and to reduce and thicken. Stir in fresh basil the last 5 minutes of cooking. Serve hot over cooked pasta. Sauce can be frozen up to 3 months.
Ippy Rolls
Frozen bread dough is great convenience item to have in the freezer. Your friends and family will think you slaved in the kitchen for days when you present them with “homemade” yeast rolls.
10 rolls
1/2 package frozen dinner roll dough (10 rolls)
8 tablespoons butter or margarine, melted
2 cloves garlic, crushed or finely chopped
2 tablespoons Parmesan cheese
1. Thaw rolls according to package directions.
2. Place garlic in melted butter; microwave on high for 30-45 seconds just until garlic becomes fragrant.
3. Place individual rolls in muffin tins coated with nonstick cooking spray or brushed with butter. Cover and place in a warm, draft-free area to rise until doubled in size, about 1 hour.
4. Bake in a preheated oven at 375* for 12 minutes or until golden brown.
5. Place hot rolls in a bowl and toss with butter; sprinkle with Parmesan cheese.
Note: Rolls can be baked ahead and frozen before tossing in butter. Thaw; reheat in a warm oven 5-8 minutes. Toss in garlic butter and sprinkle with Parmesan cheese.
Cappucino
1 serving
2 ounces freshly brewed espresso
3 ounces steamed milk
3 ounces frothed milk
chocolate powder, if desired
1. Brew the espresso directly into a cup according to manufaturers directions.
2. Pour the steamed milk into cup and top with frothed milk. Sprinkle with chocolate powder.
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Roquefort Grapes
Yield: 40-50 pieces
1 (8-ounce) package cream cheese softened
1/8 pound (1/4 cup) bleu cheese, room temperature
2 tablespoons heavy cream
1 pound seedless grapes, washed and thoroughly dried
1 1/2 cups nuts, toasted and finely chopped#
1. Combine cheeses and cream, beating until smooth.
2. Drop a few grapes at a time into cheese and stir gently by hand to coat.
3. Roll cheese-coated grapes in chopped nuts.
4. Chill until ready to serve.
5. May be prepared up to one day ahead, tightly covered and refrigerated.
