Cooking Recipes Articel

Entertain your guests by serving bite-size party foods that allow them to freely mix and mingle while nibbling on easy-to-eat finger foods.

Cheese & Spinach Pinwheels

12 oz. (1-1/2 c.) sour cream
1 c. (4 oz.) shredded Cheddar cheese
1/2 c. chopped pitted ripe olives
1 (10-oz.) pkg. frozen chopped spinach
thawed
well drained
1 (8 oz.) can water chestnuts
drained
chopped
1/8 tsp. salt
1 T. finely chopped onion
1/2 tsp. finely chopped garlic
1 tsp. Louisiana hot sauce
6 (10-inch) flour tortillas

In a medium mixing bowl
combine sour cream
cheese
olives
spinach
water chestnuts
salt
onion
garlic and hot sauce; stir together until all ingredients are well combined. Spread approximately 1/2 cup of spinach mixture on each tortilla. Roll up tortillas tightly and wrap individually in plastic wrap. Refrigerate until firm (at least 2 hours). To serve
remove plastic wrap and cut each rolled tortilla into 10 slices. Yields 5 dozen pinwheels.


Hot Pepper Cheese Dip served with Tortilla Chips

1 (8 oz.) pkg. cream cheese
softened
1 c. sour cream
2 c. (8 oz.) shredded Monterey Jack with Jalapeno cheese
1/4 c. chopped ripe olives
1 (2 oz.) jar diced pimiento
drained
1 T. thinly sliced green onion

In a small mixer bowl
combine cream cheese and sour cream. Beat at medium speed
scraping bowl often
until smooth (1 to 2 minutes). Stir in (by hand) shredded cheese
chopped olives
diced pimiento and sliced green onion. Cover and refrigerate for a minimum of 2 hours to allow flavors to develop. Serve with tortilla chips. Yields a scant 4 cups of dip.


Marinated Antipasto Platter

Marinade:
1/2 c. olive or canola oil
1/2 c. white wine vinegar
2 T. country-style Dijon mustard
1 T. honey
1/8 tsp. salt
1/2 tsp. coarsely ground black pepper
1 tsp. dried basil leaves
1 tsp. dried parsley
1/4 tsp. dried oregano leaves
1 tsp. minced garlic
Antipasto:
2 c. canned whole mushrooms
drained
1 pt. cherry tomatoes
1 med. green bell pepper
cut into 1/4-inch strips
1 (5.75-oz.) can pitted ripe colossal olives
drained
1/3 lb. thinly sliced roast beef
each slice cut into 1-inch strips

rolled up and fastened with a wooden pick
2 (6-oz. each) jars marinated artichoke hearts
drained
1 (11.5-oz.) jar peperoncici (pickled peppers)
drained
1/2 lb. Provolone or Mozzarella cheese
cut into 1/2-inch cubes
1/4 lb. thinly sliced salami
rolled up and fastened with wooden picks

Prepare marinade in a medium bowl by stirring together oil
vinegar
mustard
honey
salt
pepper
basil
parsley
oregano and garlic. Place each of the following ingredients in their own separate container: mushrooms
tomatoes
green peppers
olives and roast beef. Pour approximately 1/4 cup of marinade into each container; stir to coat. Cover containers and refrigerate
stirring occasionally
for a minimum of 4 hours (best if allowed to marinate overnight). To serve
drain marinade from vegetables
olives and roast beef and arrange on a lettuce-lined platter with artichokes
peperoncici
cheese and salami. Yields 16 servings.


Vegetable Platter served with Pineapple Pepper Dip

1 c. chopped assorted bell peppers (red
green and yellow)
1 c. sour cream
1 (8 oz.) pkg. cream cheese
softened
1 (8 oz.) can crushed pineapple
well drained
1/8 tsp. salt
2 T. coarsely chopped fresh cilantro or parsley
2 T. thinly sliced green onion
2 tsp. finely chopped seeded jalapeno pepper
1 tsp. grated lime peel
1 tsp. lime juice
Platter of assorted fresh vegetables (see Recipe Note)

In a small mixer bowl
combine chopped bell peppers
sour cream
cream cheese
crushed pineapple
salt
cilantro
green onion
jalapeno
grated lime peel and lime juice. Beat at medium speed
scraping the bowl often
until well mixed (1 to 2 minutes). Cover and refrigerate for at least 1 hour before serving. Serve with a platter of fresh vegetables sticks. Recipe yields a generous 3 cups of dip.
<> Recipe Note: Choose from the following list of fresh vegetables to serve with dip: celery sticks
carrot sticks
broccoli
cherry tomatoes
cauliflower
bell pepper strips
cucumber slices
radishes
asparagus spears
zucchini sticks or slices
snow peas.


Sweet & Sour Meatballs

Meatballs:
1 lb. lean ground beef
1 (12-oz.) pkg. spicy-bulk pork sausage
1/2 c. dry bread crumbs
1/2 tsp. dry mustard
1 lg. egg
lightly beaten
1 T. soy sauce
Sauce:
1 (20-oz.) can pineapple chunks in unsweetened juice

drained
reserve juice
2 T. firmly packed brown sugar
1 T. cornstarch
1/2 tsp. ground ginger
1 T. soy sauce
2 T. cider vinegar
2 med. green bell peppers
cut into 1-inch pieces

In a large bowl
combine ground beef
pork sausage
bread crumbs
mustard
egg and soy sauce. Shape into 1-inch balls. Place meatballs on a 15x10x1-inch baking pan. Bake in a 350F (175C) preheated oven for 15 to 20 minutes or until browned. Meanwhile
in a 1-quart saucepan
combine reserved pineapple juice
brown sugar
cornstarch
ginger
soy sauce and vinegar. Cook over medium heat
stirring occasionally
until mixture is thickened and bubbly (4 to 6 minutes). Increase heat and boil for 1 minute
stirring constantly; remove from heat. In a 2-quart casserole
place baked meatballs
pineapple chunks
green pepper and sauce; stir gently to coat. Cover and bake for 10 to 15 minutes or until green peppers are crispy tender. Serve in a chafing dish with wooden picks. Yields 5 dozen meatballs.


Fruit Platter served with Peanut Butter & Honey Dip

1/2 c. creamy peanut butter
1/4 c. whole milk
1 c. sour cream
2 T. honey
1 tsp. ground cinnamon
Platter of assorted fresh fruit (see Recipe Note)

In a medium bowl
stir together peanut butter
milk
sour cream
honey and cinnamon. Blend until smooth. Use as a dip for fresh fruit. Dip may also be used as a spread for crackers
bagels
toast or bread. Store refrigerated. Yields 1-1/2 cups.
<> Recipe Note: Choose from the following list of fresh fruit to serve with dip: whole or halved strawberries
sweet cherries
pineapple chunks
orange wedges
kiwi slices
melon balls or slices (cantaloupe
watermelon
honey dew)
red and green seedless grapes
mandarin orange segments
papaya wedges.


Honey-Glazed Snack Mix

5 c. bite-size crispy corn cereal squares
3 c. miniature pretzels
2 c. pecan halves
1/2 c. butter or margarine
melted
1/2 c. honey

In a 15x10x1-inch baking pan combine cereal
pretzels and pecans; set aside. In a small bowl
stir together butter and honey until well mixed. Pour honey mixture over cereal mixture; stir until well coated. Bake in a 300F (150C) preheated oven for 10 minutes; stir. Continue baking for an additional 10 to 15 minutes or until cereal is glazed and honey mixture is absorbed. Immediately transfer snack mix on waxed paper and allow snack mix to cool completely. Store in a tightly covered container. Yields 32 (1/4 cup) servings.


For detailed information on how to successfully plan an appetizer buffet
read the following article
How to Plan a Party That's Enjoyed by All
at Bedrock Press - http://www.bedrockpress.com/archives-classes/2004/11-2004.html

Copyright ฉ2005 Janice Faulk Duplantis