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LETTUCE WRAPS
• Lean ground turkey
• Teriyaki sauce
• Flaked coconut
• Chopped peanuts
Season cooked lean ground turkey with teriyaki sauce. Toss in flaked coconut and chopped peanuts. Serve in lettuce cups.
HONEY CHICKEN WINGS
• 3 pounds chicken drummettes
• Freshly ground pepper
• 1 cup honey
• ½ cup soy sauce
• 2 tablespoons vegetable oil
• 2 tablespoons ketchup
• 1 garlic clove, crushed
Preheat oven to 350 degrees. Place chicken in a large baking dish and season with pepper. In a small bowl, mix together honey, soy sauce, oil, ketchup, and garlic until well blended. Pour over chicken. Bake for 45 minutes until chicken is well done and sauce is thick. Serve with celery and blue cheese or ranch dip.
HOT CHICKEN AND ARTICHOKE SPREAD
• 2 cups chopped cooked chicken
• 1 can (14 oz.) artichoke hearts, drained and chopped
• 1 cup mayonnaise
• 1 cup grated Parmesan cheese
• 1 garlic clove, crushed
• Dash of cayenne pepper
Preheat oven to 350 degrees. Mix all ingredients together and spoon into a buttered gratin dish. Bake until mixture is hot and bubbling. Serve with corn or tortilla chips for dipping.
ARTICHOKE SPINACH SPREAD
• 1 package (10 oz.) frozen chopped spinach, thawed and squeezed dry
• 1 package (8 oz.) cream cheese, softened
• ¼ cup grated Parmesan cheese
• ¼ cup mayonnaise
• 1 teaspoon fresh lemon juice
• ¼ teaspoon red pepper
• ¼ teaspoon garlic powder
• 1 can (14 oz.) artichoke hearts, drained and chopped
In a large bowl, combine all the ingredients; mix well. Spoon into a microwave safe dish. Heat at Power Level 8 for approximately 3 minutes. Serve immediately with crackers.
POTATO SKINS
Bake potatoes for 2 hours at 350 degrees. Cool, scoop out, and mash down remaining potato with a fork. Drizzle 2 teaspoons of milk for each potato along with melted butter. Put on cheese, onions and bacon and broil for 2-3 minutes. Serve with sour cream and chives.
TEX-MEX DIP
• 1 jar Salsa
• 1 container pre-made avocado
• 1 large can refried beans
• 1 cup sour cream and ½ cup mayonnaise mixed with one envelope taco seasoning
• Sliced black olives
• 2 cups grated cheese
• Chopped tomatoes
• Chopped green onions
Layer from bottom to top in a 13x9 inch baking dish. Serve with nachos.
CORNED BEEF LOG OR SPREAD
• 8 oz. package softened cream cheese
• 5-8 oz. package thin sliced corned beef, diced
• Cream to moisten
• Garlic powder to taste
Mix altogether with mixer until smooth. Refrigerate to blend flavors. If you use this as a ball or log, roll in more corned beef. This is good with rye crackers.
PARMESAN CHEESE SPREAD
• 1/3 cup Parmesan cheese
• ¾ cup MIRACLE WHIP
• ½ cup chopped onions
• Dash Worcestershire sauce
• Dash salt and pepper
Spread on small rye bread. Broil until bubbly. Serve hot.
VEGETABLE PIZZA
Unroll 2 packages crescent rolls and press into a pizza pan. Bake at 350 degrees for 10 minutes. Cool. Mix cream cheese and Boursin cheese. Add a touch of milk to soften and spread over crust. Cover with cut up veggies such as: carrots, green and red peppers, scallions, broccoli, sliced black olives, cheddar cheese, etc. Chill and cut into squares.
CRAB/CREAM CHEESE
Mix 8 oz. jumbo lump crab or imitation crab with 1 bottle (a little less) of CROSSE AND BLACKWELL COCKTAIL SAUCE. Spread on top of 8 oz. block of cream cheese. Serve with crackers.
SPINACH DIP IN BREAD BOWL
• 1 package frozen chopped spinach, thawed and drained
• 1 16 oz. sour cream
• 1 cup HELLMAN'S mayonnaise
• 1 package KNORR VEGETABLE SOUP AND DIP MIX
• 1 can (8 oz.) water chestnuts, chopped
• 3 green onions, chopped
In a medium bowl, stir spinach, sour cream, mayo, soup mix, water chestnuts, and green onions until well mixed. Cover and chill at least 2 hours (overnight is best) to blend flavors. Stir well and spoon into a round bread bowl. Serve with cubed bread (from inside of round bread) and veggies.
MOZZARELLA LOAF
• 1 long loaf Italian bread
• 1 16oz. package mozzarella cheese
• ½ cup sliced or chopped black olives
• 1 and 1/2 teaspoons oregano
Preheat oven to 400 degrees. Cut Italian bread crosswise in 1-inch slices, being careful not to cut through bottom crust. Cut mozzarella cheese into ¼ inch slices. Place cheese slices and olives between bread slices.
Place bread on cookie sheet and bake about 15 minutes or until cheese is melted and bread is heated through. Sprinkle loaf with oregano. With a sharp knife, divide loaf into slices by cutting through bottom crust. Serve immediately.
BEER BREAD
• 1 can beer at room temperature
• 2 tablespoons sugar
• 3 cups self rising flour
Sift flour and sugar. Stir in beer until well mixed. Baked in a greased loaf pan (9x5) at 350 degrees for one hour. Remove from oven and coat loaf with melted butter. This bread has the texture of English muffins. Served as a dinner bread with steak, chicken or ribs.
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