I will be sharing some recipes for
enthusiastic cooks to try. Let us make this Christmas awesome and memorable. (If you would like to receive a few recipe
eBooks, please send me your email address and I will forward some books).
Anchovy
Antipasto
1/2 cup
vegetable oil
3 anchovy
fillets, finely chopped
1 can of tuna drained and mashed
1 6 oz. jar
marinated artichoke hearts, drained and cut up
1 small bag of
baby greens
2 tbsp. lemon
juice
4 tomatoes cut
into 8 slices each
8 slices of
pepperoni
Preparation:
1. In a small bowl combine anchovy, oil and lemon
juice. Let stand.
2. Pour
anchovy mixture into a larger bowl and
add all ingredients except baby greens.
Mix well.
3. Place baby
greens on individual dishes and pour
mixture on top of greens.
4. Serve.
Apple
and Brie Fondue
2 lbs. brie
cheese
5 apples,
peeled and cut into slices
Preparation:
1. Remove rind
from cheese and cut into cubes.
2. Place
cheese in fondue dish. Heat until cheese has melted but not liquidy.
3. Serve apple
slices to dip into the cheese. You can
use torn pieces of Italian bread also.
Artichoke
Dip
1 can
artichoke hearts, chopped up
5 scallions, chopped
6 garlic cloves,
minced
2 tsp. butter
1 8 oz.
whipped cream cheese
2 cups sour
cream
1 cup muenster
cheese
1. Preheat
oven to 350 degrees.
2. Grease
small baking dish.
3. In a medium bowl combine all ingredients.
4. Place in
greased baking dish and bake for 10 minutes.
5. Serve with
crackers.
Artichokes
and Shrimp Dip
8 whole
artichokes
¼ cup olive
oil
¼ cup lemon
juice
2 tsp. salt
1 tsp.
rosemary
2 4½ oz. cans
shrimp
3/4 cup
mayonnaise
2 tbs.. dijon
mustard
2 tsp.
tarragon
1 bay leaf
¼ tsp. pepper
1 tsp.
Worcestershire sauce
½ cup onion,
minced
1. Wash and
trim artichokes leaves. Cook artichokes
in boiling
water. About 1
inch deep. Add to the water lemon juice, salt,
pepper, bay
leaf, tarragon and rosemary. Cook for about 45
minutes or
until leaves pull off easily.
2. To make
shrimp sauce, you add mayonnaise,
mustard,
Worcestershire
sauce, onions and shrimp. Mix all ingredients
well.
3. Place
shrimp dip in ramekins and artichokes on one plate each.
Makes nice appetizer or first course.
Arugula Salad with
Balsamic Vinegar Dressing
3 garlic
cloves, chopped
1½ lbs. arugula
1-pint Cherry
tomatoes halved
3 tbsp.
balsamic vinegar
½ cup olive
oil
2 shallots minced
¼ tsp. salt
1. In small
bowl or blender mix together garlic, balsamic
vinegar, olive
oil, shallots and salt.
2. In a large bowl add in arugula and tomatoes. Pour over dressing and
serve.
Asparagus
Cream Cheese Spread
1 16 oz.
whipped cream cheese
2 cans
asparagus
4 scallions,
chopped
3 tbsp.
horseradish sauce
6 slices bacon
pinch salt
1. Cook bacon
in microwave or fry. Let cool and break up into small
tiny pieces.
2. Place all
ingredients into food processor or blender. Mix well.
3. Refrigerate
for 1 hour before serving.
4. Serve with
vegetables, bread or crackers.
Baby
Reubens
40 slices of
party rye
2 pkg. of shredded swiss cheese
1 10 oz. can
sauerkraut, rinsed
1/2 lb. sliced
corn beef
dijon mustard
1. Place bread
on baking sheet. Broil for 2 minutes.
2. Arrange
corn beef, mustard and sauerkraut on bread.
3. Broil for 5
minutes.
4. Serve.
Bacon
and Chunky Clam Dip
10 slices well-done bacon, crumbled
2 6 oz. cans
minced clams
½ cup sour
cream
8 oz. softened
cream cheese
2 scallions finely chopped
½ tsp.
Worcestershire sauce
1 tsp. lemon
juice
1 tsp. white
horseradish sauce
½ cup finely
chopped red pepper
1. Blend all
ingredients in medium mixing bowl and refrigerate
for 2 hours
before serving.
2. Can be
served with torn pieces of Italian bread or chips.
Bacon
Wrapped Scallops
24 large real
scallops, cleaned
12 slices of
bacon, cut in half
Salt
Pepper
Garlic Powder
Preparation:
1. Preheat
broiler.
2. Combine 1/2
tsp. Salt and 1/2 tsp. Pepper with 1 tsp. of garlic powder.
3. Wrap
scallop with a bacon strip and secure
with a toothpick.
4. Sprinkle
salt mixture on the scallop.
5. Place in broiler
for 5−8 minutes.
6. Serve.
Baked
Artichoke Pastry
1 can biscuits
1 can
artichoke hearts, chopped
1 tsp. cayenne
pepper
1 cup cheddar
cheese, shredded
1 green onion,
chopped
1 tsp. garlic
powder
1/4 tsp.
oregano
1. Preheat
oven as indicated on biscuit can.
2. Combine all
ingredients in a bowl.
3. Separate
biscuits with fingers to make a pocket and stuff with mixture.
4. Bake for 10
minutes and serve.
