Recipe from Gail Christians
1 lb Monterey Jack cheese, shredded
3 (6.5 oz) cans chopped clams, drained*
2 tbls finely chopped parsley
2 tbls chopped chives
2 cloves garlic, minced
Dash red pepper
Dash freshly ground pepper
9 slices Pumpernickle or black bread
Combine first 7 ingredients and spread mixture onto the bread. Broil until golden brown and bubbly.
Note: I usually uses 12 oz of the cheese and 2 cans of clams
(*Can reserve and use some or all of juice for clam chowder)
Showing posts with label appetizers. Show all posts
Showing posts with label appetizers. Show all posts
Jan 22, 2012
Jan 16, 2012
Crab Cakes with Dijon Sauce
Recipe from Sandy Olsen
Crab Cakes
8 slices (7 oz) firm white bread, cut up
1/3 cup mayonnaise
1 large egg, lightly beaten
1 rib celery, finely chopped (1/2 cup)
1 medium shallot, finely chopped
2 tbls fresh chopped parsley
2 tsp fresh lemon juice
2 tsp crab boil seasoning (Old Bay)
1 tsp Dijon mustard
1/2 tsp coarse salt
1/4 to 1/2 tsp red pepper sauce
1 lb cooked fresh lump or jumbo crabmeat, picked over
2 tbls butter
2 tbls olive oil
Vegetable cooking spray
1. Pulse bread in food processor to form fine crumbs.
2. Combine mayonnaise, egg, celery, shallot, parsley, lemon juice, seasoning, mustard, salt and red pepper sauce. Fold in crabmeat and 1 cup breadcrumbs. Transfer remaining crumbs to airtight container.
3. Pack 1 tbls with crab mixture and drop onto 1 sheet pan lined with parchment paper. Repeat with remaining mixture. Flash freeze and transfer to ziplock freezer bags when frozen. Freeze crab mixture and bread crumbs up to one week.
4. Thaw cakes in refrigerator, crumbs at room temperature.
5. Preheat oven to 350 degrees. Coat 2 large baking sheets with the cooking spray. In a 2 cup glass measure, melt butter in microwave until just melted, about 1 minute. Stir in olive oil.
6. Transfer remaining crumbs to a large shallow dish. Gently coat cakes in crumbs.
7. in a large nonstick skillet, heat 1 tbls butter mixture over medium-high heat. Cook cakes, turning once, until golden, 3 to 4 minutes. Transfer to baking sheet. Bake until cooked through, 10 minutes. Serve with lemon wedges.
*Can also make into 12 full size crab cakes- bake for 12 minutes.
Dijon Sauce
1 (8 oz) container sour cream
3 tbls Dijon mustard
1 tbls white wine vinegar
1 tsp sugar
1/4 tsp salt
1/8 tsp pepper
Whisk together all ingredients. Serve with crab cakes.
Crab Cakes
8 slices (7 oz) firm white bread, cut up
1/3 cup mayonnaise
1 large egg, lightly beaten
1 rib celery, finely chopped (1/2 cup)
1 medium shallot, finely chopped
2 tbls fresh chopped parsley
2 tsp fresh lemon juice
2 tsp crab boil seasoning (Old Bay)
1 tsp Dijon mustard
1/2 tsp coarse salt
1/4 to 1/2 tsp red pepper sauce
1 lb cooked fresh lump or jumbo crabmeat, picked over
2 tbls butter
2 tbls olive oil
Vegetable cooking spray
1. Pulse bread in food processor to form fine crumbs.
2. Combine mayonnaise, egg, celery, shallot, parsley, lemon juice, seasoning, mustard, salt and red pepper sauce. Fold in crabmeat and 1 cup breadcrumbs. Transfer remaining crumbs to airtight container.
3. Pack 1 tbls with crab mixture and drop onto 1 sheet pan lined with parchment paper. Repeat with remaining mixture. Flash freeze and transfer to ziplock freezer bags when frozen. Freeze crab mixture and bread crumbs up to one week.
4. Thaw cakes in refrigerator, crumbs at room temperature.
5. Preheat oven to 350 degrees. Coat 2 large baking sheets with the cooking spray. In a 2 cup glass measure, melt butter in microwave until just melted, about 1 minute. Stir in olive oil.
6. Transfer remaining crumbs to a large shallow dish. Gently coat cakes in crumbs.
7. in a large nonstick skillet, heat 1 tbls butter mixture over medium-high heat. Cook cakes, turning once, until golden, 3 to 4 minutes. Transfer to baking sheet. Bake until cooked through, 10 minutes. Serve with lemon wedges.
*Can also make into 12 full size crab cakes- bake for 12 minutes.
Dijon Sauce
1 (8 oz) container sour cream
3 tbls Dijon mustard
1 tbls white wine vinegar
1 tsp sugar
1/4 tsp salt
1/8 tsp pepper
Whisk together all ingredients. Serve with crab cakes.
Roasted Tomato and Goat Cheese Tarts
Recipe from Sandy Olsen
Tart Shells
1 (9 1/2 x 9 inch) sheet frozen puff pastry (Pepperidge Farm), thawed and cut into two 9 by 4 1/2 inch rectangles (note: best to thaw in refrigerator overnight or can counter thaw 30-60 minutes)
1 large egg, lightly beaten
Filling
1 pint cherry tomatoes (about 12 oz)
3 tbls extra-virgin olive oil
2 tsp balsamic vinegar
1 medium shallot, halved and sliced thin
3 large garlic cloves, sliced thin
1/2 tsp sugar
Salt and pepper
8 oz fresh goat cheese, softened
1 large egg, lightly beaten
1 tbls chopped fresh basil leaves
1. For the tart shells: Adjust an oven rack to the middle position and heat the oven to 425 degrees. Line a baking sheet with parchment paper. Lay the pastry rectangles on the prepared baking sheet, brush with the egg, and poke thoroughly with a dinner fork. Bake the shells for about 10 minutes, rotating the baking sheet halfway through the baking time. Decrease the oven temperature to 350 degrees and continue to bake the shells until golden brown and crisp, 10 to 15 minutes longer, rotating the baking sheet again halfway through the baking time. Transfer the baking sheet to a wire rack and let the shells cool. Keep the oven temperature at 350 degrees.
2. For the filling: Toss the tomatoes with 1 tbls of the oil, vinegar, shallot, garlic, sugar, 1/2 tsp salt, and 1/4 tsp pepper, and transfer to a 13 by 9 inch baking dish. Roast the tomatoes, without stirring, until the skins are slightly shriveled but the tomatoes have retained their shape, about 30 minutes. Set the tomatoes aside to cool.
3. Mix the goat cheese wit the remaining 2 tbls olive oil until smooth, and season with salt and pepper to taste. Use the tip of a paring knife to cut a 1/2 inch border around the edge of the cooled pastry shells. Press the corners of the pastry shells down to rest about 1/4 inch lower than the edges. Divide and spread the goat cheese mixture evenly over the sunken centers of both shells, leaving the raised edges clean. Gently spoon the roasted tomatoes evenly over the cheese on each shell.
4. To store: Carefully wrap the baking sheet with plastic wrap and refrigerate for up to 24 hours.
5. To serve: Adjust an oven rack to the middle position and heat the oven to 425 degrees. Brush the edges of the tarts liberally with the egg. Bake until the shells are a deep golden brown and the toppings are hot, 10 to 15 minutes, rotating the baking sheet halfway through the baking time. Transfer the baking sheet to a wire rack, and let cool for 5 minutes. Sprinkle with the basil and slice each tart into about 10 pieces before serving.
To serve right away: Bake the assembled tarts as directed in step 5, reducing the baking time to 8 to 12 minutes.
Tart Shells
1 (9 1/2 x 9 inch) sheet frozen puff pastry (Pepperidge Farm), thawed and cut into two 9 by 4 1/2 inch rectangles (note: best to thaw in refrigerator overnight or can counter thaw 30-60 minutes)
1 large egg, lightly beaten
Filling
1 pint cherry tomatoes (about 12 oz)
3 tbls extra-virgin olive oil
2 tsp balsamic vinegar
1 medium shallot, halved and sliced thin
3 large garlic cloves, sliced thin
1/2 tsp sugar
Salt and pepper
8 oz fresh goat cheese, softened
1 large egg, lightly beaten
1 tbls chopped fresh basil leaves
1. For the tart shells: Adjust an oven rack to the middle position and heat the oven to 425 degrees. Line a baking sheet with parchment paper. Lay the pastry rectangles on the prepared baking sheet, brush with the egg, and poke thoroughly with a dinner fork. Bake the shells for about 10 minutes, rotating the baking sheet halfway through the baking time. Decrease the oven temperature to 350 degrees and continue to bake the shells until golden brown and crisp, 10 to 15 minutes longer, rotating the baking sheet again halfway through the baking time. Transfer the baking sheet to a wire rack and let the shells cool. Keep the oven temperature at 350 degrees.
2. For the filling: Toss the tomatoes with 1 tbls of the oil, vinegar, shallot, garlic, sugar, 1/2 tsp salt, and 1/4 tsp pepper, and transfer to a 13 by 9 inch baking dish. Roast the tomatoes, without stirring, until the skins are slightly shriveled but the tomatoes have retained their shape, about 30 minutes. Set the tomatoes aside to cool.
3. Mix the goat cheese wit the remaining 2 tbls olive oil until smooth, and season with salt and pepper to taste. Use the tip of a paring knife to cut a 1/2 inch border around the edge of the cooled pastry shells. Press the corners of the pastry shells down to rest about 1/4 inch lower than the edges. Divide and spread the goat cheese mixture evenly over the sunken centers of both shells, leaving the raised edges clean. Gently spoon the roasted tomatoes evenly over the cheese on each shell.
4. To store: Carefully wrap the baking sheet with plastic wrap and refrigerate for up to 24 hours.
5. To serve: Adjust an oven rack to the middle position and heat the oven to 425 degrees. Brush the edges of the tarts liberally with the egg. Bake until the shells are a deep golden brown and the toppings are hot, 10 to 15 minutes, rotating the baking sheet halfway through the baking time. Transfer the baking sheet to a wire rack, and let cool for 5 minutes. Sprinkle with the basil and slice each tart into about 10 pieces before serving.
To serve right away: Bake the assembled tarts as directed in step 5, reducing the baking time to 8 to 12 minutes.
Velveeta Rotel Dip
Recipe from Jacey Sakoff
1 (1 lb) box Velveeta, cubed
1 (10 oz) can Rotel or can of Diced Tomatoes & Green Chiles, undrained
1 lb ground beef or sausage (opt)
In medium skillet, brown beef or sausage if using. Mix Velveeta and Rotel in microwavable bowl. Microwave on high approx 5 minutes until melted, stirring after 3 minutes. Add beef. Serve with tortilla chips.
1 (1 lb) box Velveeta, cubed
1 (10 oz) can Rotel or can of Diced Tomatoes & Green Chiles, undrained
1 lb ground beef or sausage (opt)
In medium skillet, brown beef or sausage if using. Mix Velveeta and Rotel in microwavable bowl. Microwave on high approx 5 minutes until melted, stirring after 3 minutes. Add beef. Serve with tortilla chips.
Sun-Dried Tomato Cheesecake
Recipe from Jacey Sakoff
(Prep 15 minutes, Freeze 30 minutes, Bake 47 minutes, Cool 20 minutes, Chill 8 hours)
½ cup minced dried tomatoes in oil
1 (15 oz) pkg refrigerated pie crusts
2 (8 oz) pkg cream cheese, softened
3 large eggs
1 (5 oz) pkg shredded Swiss cheese
3 green onions, chopped
½ tsp salt
¼ tsp ground red pepper
1¾ cup sour cream
Preheat oven to 450 degrees. Drain tomatoes well, pressing between paper towels; set aside. Unroll piecrusts, place one crust on lightly floured surface and brush with water. Top with remaining crust. Roll into 12½ -inch circle. Press crust onto bottom and sides of lightly greased 9-inch spring form pan. Press out folds of crust on sides of pan and turn edge over ½-inch toward inside, gently press. Crimp with fork. Freeze 30 minutes. Transfer to oven and bake for 7 minutes. Remove from oven and reduce temperature to 350 degrees. (If sides have slid down pan, gently press back up and against pan. Let cool.) Meanwhile, beat cream cheese on medium speed with mixer 2-3 minutes until light and fluffy. Add eggs, one at a time, beating well after each. Stir in tomatoes, cheese, green onions, salt, pepper, and ground red pepper; mix well. Pour into crust. Bake on lower rack 35-40 minutes until set and golden. Spread sour cream evenly on top. Cool on wire rack 20 minutes. Cover and chill 8 hours. Place on serving plate and garnish with edible pansies, marigold, chives, green onion stems or mint leaves. Serve with Wheat Thins or Triscuits.
(Prep 15 minutes, Freeze 30 minutes, Bake 47 minutes, Cool 20 minutes, Chill 8 hours)
½ cup minced dried tomatoes in oil
1 (15 oz) pkg refrigerated pie crusts
2 (8 oz) pkg cream cheese, softened
3 large eggs
1 (5 oz) pkg shredded Swiss cheese
3 green onions, chopped
½ tsp salt
¼ tsp ground red pepper
1¾ cup sour cream
Preheat oven to 450 degrees. Drain tomatoes well, pressing between paper towels; set aside. Unroll piecrusts, place one crust on lightly floured surface and brush with water. Top with remaining crust. Roll into 12½ -inch circle. Press crust onto bottom and sides of lightly greased 9-inch spring form pan. Press out folds of crust on sides of pan and turn edge over ½-inch toward inside, gently press. Crimp with fork. Freeze 30 minutes. Transfer to oven and bake for 7 minutes. Remove from oven and reduce temperature to 350 degrees. (If sides have slid down pan, gently press back up and against pan. Let cool.) Meanwhile, beat cream cheese on medium speed with mixer 2-3 minutes until light and fluffy. Add eggs, one at a time, beating well after each. Stir in tomatoes, cheese, green onions, salt, pepper, and ground red pepper; mix well. Pour into crust. Bake on lower rack 35-40 minutes until set and golden. Spread sour cream evenly on top. Cool on wire rack 20 minutes. Cover and chill 8 hours. Place on serving plate and garnish with edible pansies, marigold, chives, green onion stems or mint leaves. Serve with Wheat Thins or Triscuits.
Shrimp Dip
Recipe from Polly Judd
1 (8 oz) pkg cream cheese
1 (12 oz) container sour cream
1 pkg Good Seasons Italian
2 small cans shrimp, drained & chopped
Mix all together and chill. Serve with crackers or vegetables.
1 (8 oz) pkg cream cheese
1 (12 oz) container sour cream
1 pkg Good Seasons Italian
2 small cans shrimp, drained & chopped
Mix all together and chill. Serve with crackers or vegetables.
Sensational Salsa
Recipe from Polly Judd
3 lbs ripe tomatoes, preferably plum (approx 20 plum)
6 fresh jalapeno chilies, stems removed
1 small white onion, peeled & sliced ¼-inch thick
8 garlic cloves, peeled
2/3 cup chopped fresh cilantro
2 tsp (generous) salt
1 tbls cider vinegar
3 tomatillos
Heat the broiler. Lay whole tomatoes and jalapenos on a broiler pan or baking sheet. Set the pan 4 inches below the broiler and broil about 6 minutes, until darkly roasted (even blackened in spots) on one side; tomato skins will split and curl. Using tongs, flip over the tomatoes and chilies. Roast the other side 6 minutes. Set aside to cool.
Turn the oven down to 425 degrees. Separate the onions into rings. On a broiler pan or baking sheet, combine the onion and garlic. Roast in the oven, stirring every few minutes until the onions are browned and wilted (even charred on the edges), and the garlic is soft and browned. This should take about 15 minute’s total. Cool to room temperature.
For a less-rustic texture, pull off the tomato peels and cut out the cores where the stems were attached, working over your baking sheet so as not to waste any juices. In a food processor, pulse the jalapenos (no need to peel or seed them) with the onion, tomatillos, and garlic until finely chopped; scoop into a big bowl.
Without washing the processor, coarsely puree the tomatoes (with all their juice) and add to the bowl. Stir in the cilantro; taste and season with salt and vinegar. Pour into a bowl and serve, or refrigerate and use within five days.
3 lbs ripe tomatoes, preferably plum (approx 20 plum)
6 fresh jalapeno chilies, stems removed
1 small white onion, peeled & sliced ¼-inch thick
8 garlic cloves, peeled
2/3 cup chopped fresh cilantro
2 tsp (generous) salt
1 tbls cider vinegar
3 tomatillos
Heat the broiler. Lay whole tomatoes and jalapenos on a broiler pan or baking sheet. Set the pan 4 inches below the broiler and broil about 6 minutes, until darkly roasted (even blackened in spots) on one side; tomato skins will split and curl. Using tongs, flip over the tomatoes and chilies. Roast the other side 6 minutes. Set aside to cool.
Turn the oven down to 425 degrees. Separate the onions into rings. On a broiler pan or baking sheet, combine the onion and garlic. Roast in the oven, stirring every few minutes until the onions are browned and wilted (even charred on the edges), and the garlic is soft and browned. This should take about 15 minute’s total. Cool to room temperature.
For a less-rustic texture, pull off the tomato peels and cut out the cores where the stems were attached, working over your baking sheet so as not to waste any juices. In a food processor, pulse the jalapenos (no need to peel or seed them) with the onion, tomatillos, and garlic until finely chopped; scoop into a big bowl.
Without washing the processor, coarsely puree the tomatoes (with all their juice) and add to the bowl. Stir in the cilantro; taste and season with salt and vinegar. Pour into a bowl and serve, or refrigerate and use within five days.
Mexican Dip
Recipe from Joanne Olsen
1 can Refried beans
¾ lb ground beef
½ cup enchilada sauce
1 (4½ oz) can chopped green chilies, drained
4 small green onions, chopped (greens & all)
½ cup black olives, chopped
1 cup shredded mild Cheddar cheese
Sour cream
Preheat oven to 350 degrees. Cover bottom of 9x13-inch pan with beans. Brown beef; drain. Mix with enchilada sauce, green chilies, green onions, and olives. Sprinkle with cheese. Bake, uncovered, until cheese melts. Top with blobs of sour cream.
1 can Refried beans
¾ lb ground beef
½ cup enchilada sauce
1 (4½ oz) can chopped green chilies, drained
4 small green onions, chopped (greens & all)
½ cup black olives, chopped
1 cup shredded mild Cheddar cheese
Sour cream
Preheat oven to 350 degrees. Cover bottom of 9x13-inch pan with beans. Brown beef; drain. Mix with enchilada sauce, green chilies, green onions, and olives. Sprinkle with cheese. Bake, uncovered, until cheese melts. Top with blobs of sour cream.
Gouda Bake
Recipe from Janet Meyne
Gouda cheese
1 (8 count) can crescent rolls
Preheat oven to 350. Peel red wax covering from cheese. Unroll crescent rolls. Press dough together to form square, seal perforations. Wrap dough around cheese. Place on baking sheet. Bake for 20 minutes or until light brown. Serve with crackers. (May be reheated in microwave)
Gouda cheese
1 (8 count) can crescent rolls
Preheat oven to 350. Peel red wax covering from cheese. Unroll crescent rolls. Press dough together to form square, seal perforations. Wrap dough around cheese. Place on baking sheet. Bake for 20 minutes or until light brown. Serve with crackers. (May be reheated in microwave)
Deviled Eggs
Recipe from Joanne Olsen
8 eggs, cooked & mashed dry
½ tsp vinegar
½ tsp mustard
Salt, to taste
Pepper, to taste
Miracle Whip, to taste
8 eggs, cooked & mashed dry
½ tsp vinegar
½ tsp mustard
Salt, to taste
Pepper, to taste
Miracle Whip, to taste
Dar's Fruit Dip
Recipe from Janet Meyne
1 (8 oz) pkg cream cheese
½ cup packed brown sugar
¼ cup powdered sugar
1 tsp vanilla
Beat all ingredients together with electric mixer. (Better if made the day before serving) Dip is especially good with apple slices.
1 (8 oz) pkg cream cheese
½ cup packed brown sugar
¼ cup powdered sugar
1 tsp vanilla
Beat all ingredients together with electric mixer. (Better if made the day before serving) Dip is especially good with apple slices.
Crab Dip
Recipe from Joanne Olsen
1 cup sour cream
1 (6½ oz) can crab meat, drained & shredded
1 tsp Worcestershire sauce
½ tsp garlic salt
1 tsp Lawry’s salt
1 tbls very finely diced pimento
1 tbls very finely diced green pepper
1 tbls very finely diced onion
Combine above ingredients. Chill. Serve with crackers.
1 cup sour cream
1 (6½ oz) can crab meat, drained & shredded
1 tsp Worcestershire sauce
½ tsp garlic salt
1 tsp Lawry’s salt
1 tbls very finely diced pimento
1 tbls very finely diced green pepper
1 tbls very finely diced onion
Combine above ingredients. Chill. Serve with crackers.
Crab Delights Hot Seafood Spread
Recipe from Janet Meyne
1 (8 oz) pkg cream cheese
1 (8 oz) pkg Crab Delights Flakes
2 tbls finely chopped onion
½ cup horseradish sauce
½ cup sliced almonds
Paprika, to taste
Preheat oven to 375 degrees. Beat cream cheese; blend in crab flakes, onion, and horseradish sauce. Spread mixture in 9-inch pie plate. Top with almonds. Sprinkle with paprika. Bake, uncovered, for 20 minutes until golden brown.
1 (8 oz) pkg cream cheese
1 (8 oz) pkg Crab Delights Flakes
2 tbls finely chopped onion
½ cup horseradish sauce
½ cup sliced almonds
Paprika, to taste
Preheat oven to 375 degrees. Beat cream cheese; blend in crab flakes, onion, and horseradish sauce. Spread mixture in 9-inch pie plate. Top with almonds. Sprinkle with paprika. Bake, uncovered, for 20 minutes until golden brown.
Clam Dip Fantastic
Recipe from Joanne Olsen
1½ -2 oz cream cheese, softened
1½ tsp lemon juice
1½ tsp grated onion
¾ tsp Worcestershire sauce
1 drop hot pepper sauce
1/16 tsp salt
2 (7 oz) cans minced clams, drained
Fresh parsley, to taste
Whip first 6 ingredients in blender; add clams and parsley.
1½ -2 oz cream cheese, softened
1½ tsp lemon juice
1½ tsp grated onion
¾ tsp Worcestershire sauce
1 drop hot pepper sauce
1/16 tsp salt
2 (7 oz) cans minced clams, drained
Fresh parsley, to taste
Whip first 6 ingredients in blender; add clams and parsley.
Cauliflower Dip
Recipe from Joanne Olsen
1 (8 oz) pkg Philadelphia cream cheese
3 tbls Miracle Whip
1 tbls (plus a little more) Worcestershire sauce
1 tsp (heaping) Hidden Valley Herbs
2-3 tsp sour cream
½ onion, grated
Green food coloring
Combine above ingredients. Serve with cut-up raw cauliflower.
1 (8 oz) pkg Philadelphia cream cheese
3 tbls Miracle Whip
1 tbls (plus a little more) Worcestershire sauce
1 tsp (heaping) Hidden Valley Herbs
2-3 tsp sour cream
½ onion, grated
Green food coloring
Combine above ingredients. Serve with cut-up raw cauliflower.
Avocado Dip
Recipe from Polly Judd
1 (16 oz) pkg sour cream
1 pkg Good Seasons Zesty Italian
1 tbls mayonnaise
1 large or 2 small avocado, peeled and cubed
1 large or 2 small tomato, chopped
1 tbls lemon juice (approx)
Combine above ingredients. Serve with chips
1 (16 oz) pkg sour cream
1 pkg Good Seasons Zesty Italian
1 tbls mayonnaise
1 large or 2 small avocado, peeled and cubed
1 large or 2 small tomato, chopped
1 tbls lemon juice (approx)
Combine above ingredients. Serve with chips
Apricot & Cashew Spread
Recipe from Janet Meyne
1 (8 oz) pkg cream cheese, softened
1 small jar pimentos, drained & finely chopped
Apricot preserves
Horseradish, to taste
Cashews
Mix cream cheese and pimentos. Spread on small pan or plate (I use a quiche plate). In separate bowl, mix apricot preserves and horseradish. Spread on top of cream cheese mixture. Sprinkle with cashews. Serve with crackers.
1 (8 oz) pkg cream cheese, softened
1 small jar pimentos, drained & finely chopped
Apricot preserves
Horseradish, to taste
Cashews
Mix cream cheese and pimentos. Spread on small pan or plate (I use a quiche plate). In separate bowl, mix apricot preserves and horseradish. Spread on top of cream cheese mixture. Sprinkle with cashews. Serve with crackers.
Jalapeño Dip
Recipe from Polly Judd
1 lb ground beef
3 tbls Tabasco sauce
1 can Refried beans
1 cup sour cream
2 cups shredded cheddar cheese
Jalapeno peppers, sliced
Black olives, sliced
Tomatoes, chopped
Preheat oven to 400 degrees. Layer above ingredients in order. Bake, uncovered, for 15-20 minutes.
1 lb ground beef
3 tbls Tabasco sauce
1 can Refried beans
1 cup sour cream
2 cups shredded cheddar cheese
Jalapeno peppers, sliced
Black olives, sliced
Tomatoes, chopped
Preheat oven to 400 degrees. Layer above ingredients in order. Bake, uncovered, for 15-20 minutes.
Southwestern Salsa with Black Beans & Corn
Recipe from Jacey Sakoff
1 tsp cumin
2 (15 oz) cans black beans, rinsed & drained
1 (15 oz) can whole kernel corn
1 red bell pepper, minced
1 cup purple onion, minced
½ cup chopped fresh cilantro
½ cup chopped fresh parsley
1/3 cup lime juice
¼ cup olive oil
3 cloves garlic, crushed
½ tsp salt
1 tsp dried crushed red pepper flakes
½ tsp pepper
Combine all ingredients in large bowl and toss well. Cover and store in refrigerator up to 1 week. Serve with tortilla chips. Makes 6 cups.
Shrimp Dip
Recipe from Polly Judd
1 (8 oz) pkg cream cheese
1 (12 oz) container sour cream
1 pkg Good Seasons Italian
2 small cans shrimp, drained & chopped
Mix all together and chill. Serve with crackers or vegetables.
Subscribe to:
Posts (Atom)