Rich and just a snitch spicy, these little nibbles disappear in seconds at the party table.
Bacon Nuts
2 8-ounce-cans sliced water chestnuts, drained
1/4 cup Worcestershire sauce
1 teaspoon lemon juice
1/8 teaspoon Tabasco sauce
1 teaspoon salt
1 pound sliced bacon, each strip cut into thirds
Mix all the ingredients, except for bacon. Place in a self-sealing bag and refrigerate at least one hour. Wrap water chestnuts in bacon, secure with a wooden toothpick and broil to taste, turning once with a fork.
Makes 4 dozen
Wooden toothpicks without decorative fringe are absolutely necessary here. The point of doneness is a little tricky with this one. You want the fat cooked out of the bacon, but not to the burning stage. I usually try one as a test and time it. That becomes my target cooking time and works quite well.
opening cans,
draining ingredients,
measuring liquid ingredients,
juicing citrus fruits,
measuring dry ingredients,
setting the timer,
calibrating the oven,
broiling meats,
Lightly toasted and nutty with lots of room for choices.
Cheese Niblets
1 5-ounce jar processed cheese spread, any flavor
1 stick margarine
1 1/4 cup flour
1/2 cup nuts of your choice
Dash each: cayenne pepper, garlic salt, onion salt
Place cheese spread and margarine in a bowl and allow to soften for an hour. Blend together well with hands. Knead flour into mixture with hands in small amounts. Then add nuts, red pepper, garlic salt and onion salt and continue to knead gently. Cover and refrigerate 2 hours. Preheat oven to 425 degrees. Pinch off pieces of dough and roll into balls the size of walnuts. Place 2 inches apart on ungreased cookie sheet. Bake 15-18 minutes. Serve warm.
Makes 2-3 dozen
Try different combinations of cheeses and nuts. For example, Old English cheese and pecans or bleu cheese and walnuts. You can prepare the dough the day before you need it and roll into balls the following day.
measuring dry ingredients,
combining ingredients,
setting the timer,
calibrating the oven,
spatula off the cookie sheet,
Keep the unbaked balls in your freezer during holiday seasons or other times you are likely to have drop-in guests. They will be pleasantly surprised at how quickly you have a tasty snack ready.
Cheesy Meatballs
2 5-ounce jars Old English processed cheese spread
2 cups biscuit mix
1 pound bulk sausage, any seasoned flavor
Combine all ingredients in a bowl with your hands. Cover and refrigerate one hour. Preheat oven to 425 degrees. Pinch off bits of dough and roll into balls the size of large marbles. Place on an ungreased cookie sheet 2 inches apart. Bake 18-20 minutes, Serve warm - plain or with East Texas Barbecue Sauce (page ) for dipping.
Makes 4 dozen
The raw dough refrigerates up to 3 days and freezes up to 2 months. Try sausages seasoned in different ways for different flavors.
combining ingredients,
setting the timer,
calibrating the oven,
spatula off the cookie sheet,
When I serve these as a tapa or starter to a meal, I pass small towels dipped in lemon water and warmed in the microwave for a minute. It will cut the garlic from the hands to not interfere with the next course. If I serve them at a party or barbecue, it's a free-for-all. (dds)
Chicago-Style Shrimp
Garlic Crumb Topping
1/2 cup (1/4 pound) butter or a combination of butter and margarine
1/4 teaspoon salt
1/8 teaspoon cayenne pepper
1/4 teaspoon paprika
3-5 cloves garlic, minced
3/4 cup fresh bread crumbs, ground fine
3 tablespoons minced fresh parsley
4 tablespoons dry sherry
Shellfish
4 large lemons or limes, sliced thin
3 pounds large or jumbo shrimp, peeled and deveined
Make the topping: Melt the butter in a heavy skillet over medium heat. Mix in salt, cayenne, paprika, and garlic. Toss with bread crumbs, parsley, and sherry. Cook only until ingredients are combined; reserve.
Grill the shrimp: Use a prepared grill basket or grill screen or soaked and drained skewers. Arrange the lime slices on one side of the basket. Place shrimp over lime and secure the basket shut. If using a grill screen, arrange shrimp randomly with lime slices over screen, turning occasionally as you grill. Or thread lemon or lime slices with shrimp on skewers, turning as you grill. Cook only until the shrimp are done, approximately 4 minutes; do not overcook as shrimp tend to get tough. To serve, place the shrimp on a heated serving dish and top with the garlic crumb mixture; serve immediately.
Serves 16 as a tapa or 8 as a main course
Serving suggestions: rolls, romaine lettuce with French dressing, fresh pineapple chunks.
Reprinted from FISH ON THE GRILL by Phyllis Magida and Barbara Grunes, ©1986. Used with permission of Contemporary Books, Inc., Chicago.
measuring butter/margarine,
measuring dry ingredients,
peeling garlic,
mincing vegetables,
making bread crumbs,
measuring liquid ingredients,
slicing vegetables,
peeling and deveining shrimp,
melting butter,
mixing ingredients,
tossing ingredients,
grilling,
warming plates,
A surprising twist to a dish usually served chilled, these warm tomatoes get a meal off to a great start. Using larger tomatoes than suggested here allows you to serve them as a light main course.
Cherry Tomatoes Stuffed With Tuna
24 medium ripe but firm cherry tomatoes
5 tablespoons butter
1 tablespoon minced onion
3 tablespoons flour
1 cup milk
salt and freshly ground pepper to taste
2 tablespoons dry red wine or sherry
7-ounce can water-packed light tuna, drained
1 tablespoon minced parsley
dash of nutmeg
1 teaspoon Worcestershire sauce
1 teaspoon Dijon mustard
1 teaspoon grated Parmesan cheese
1/2 teaspoon crushed red pepper
3 tablespoons mayonnaise
Parmesan cheese and minced parsley for garnish
Preheat the oven to 400 degrees. Slice off the tops of the tomatoes and loosen the pulp and seeds with the tines of a fork. Scoop out with a small spoon. Sprinkle the tomatoes inside with salt and turn upside down to drain on a paper towel for about 10 minutes. Heat 1 tablespoon of the butter in a small saucepan and sauté the onion until it is tender. In the meantime make a white sauce by melting the remaining 3 tablespoons of the butter in the microwave for 1 minute. Whisk in the flour, and cook for another minute. Stir once and add the milk gradually cook another minute or until thickened and smooth. Season with salt and pepper and stir in the sherry. Break up the tuna with a fork in a medium bowl, then stir in the white sauce, parsley, nutmeg, Worcestershire sauce, mustard, grated cheese, chili pepper, salt, and pepper. Using a small spoon or your hands, fill the tomatoes with the mixture. Coat the tomato tops with a smooth dome of mayonnaise. Sprinkle with grated cheese and minced parsley and dot with the remaining butter. Bake until the tops are brown but the tomatoes still fairly firm, about 10 minutes. Remove to a warm plate and serve immediately.
Serves 8
Even though these delicacies should be served at once, they make nice cold leftovers in the next day's sack lunch.
washing produce,
measuring butter/margarine,
peeling an onion,
mincing vegetables,
measuring dry ingredients,
measuring liquid ingredients,
salt and pepper to taste,
grinding pepper,
opening cans,
draining ingredients,
sautéing ingredients,
using the microwave,
whisking ingredients,
mixing ingredients,
calibrating the oven,
setting the timer,
warming plates,
spatula off the cookie sheet,
Guacamole comes from a combination of two Nahuatl words: ahuacatl (avocado) and molli (a ground mixture). In Mexico the food is often served as a starter to a meal with warm tortillas, not as a dip. You will also see dollops of it adding a savory to chicken tacos or in place of sour cream in other dishes.
Guacamole
1/4 medium onion, finely diced
1 large fresh chile serrano, finely diced
2 sprigs fresh cilantro (coriander)
salt to taste
2 very ripe, medium avocados, peeled and seeded
1 very ripe, large tomato, peeled, seeded and chopped
1/4 small onion, finely chopped
2 tablespoons line juice
2 sprigs fresh cilantro, finely chopped
Grind the onion, chiles, cilantro, and salt together to a smooth paste with a mortar and pestle or with a mini food processor. Mash the avocado flesh roughly with the chili paste . Be careful not to bruise the ripe meat of the fruit. Add the chopped tomato, the chopped onion. lime juice and cilantro to the guacamole. Mix well with fork and serve immediately. If you find that the serving will be delayed as much as 20 minutes, sprinkle lightly with more lime juice to keep it from darkening.
Makes 2 cups
Tomatoes ripen well in a dark shoe box with pieces of apple. Avocados do well in a window sill. This dish does not freeze or even refrigerate well. It is for the moment.
peeling an onion,
dicing vegetables,
coring and seeding peppers,
juicing citrus fruits,
washing produce
measuring dry ingredients,
salt and pepper to taste,
preparing avocados,
peeling and seeding tomatoes,
chopping vegetables,
using a mortar and pestle,
combining ingredients,
The vinegars and spices blend into a superb combination. The bright green of the broccoli against the stark white of the dip are stunning on a silver platter.
Marinated Broccoli and Curry Dip
Broccoli:
1 large bunch fresh broccoli
1/4 cup cider or wine vinegar
1/3 cup oil
3 cloves garlic, split in half
1 teaspoon dill weed
Cut broccoli into tiny bite-size florets. Rinse and set aside in a colander to drain. Combine vinegar, oil, garlic and dill weed in a self-sealing bag. Drop broccoli into bag, seal and refrigerate overnight. Drain broccoli and serve with curry dip.
Curry Dip:
3/4 cup mayonnaise
1 1/2 teaspoons dry mustard
1 teaspoon curry powder
1 teaspoon tarragon vinegar
2 tablespoons finely chopped onion
Combine all ingredients, cover and refrigerate overnight. Stir before serving.
I include the dip here because it seems to blend very well with the marinade flavors and not stand very well on its own.
washing produce,
preparing broccoli and cauliflower,
measuring liquid ingredients,
peeling garlic,
measuring dry ingredients,
draining ingredients,
combining ingredients,
peeling an onion,
mincing vegetables,
A real party treat...but don’t forget a batch for yourself!
Nutsy Bobo
1/2 teaspoon ground cumin
1/2 teaspoon chili powder
1/2 teaspoon curry powder
1/2 teaspoon garlic salt
1/2 teaspoon cayenne pepper
1/2 teaspoon ground ginger
1/4 teaspoon ground cinnamon
1/8 teaspoon nutmeg
2 tablespoons walnut oil
2 cups shelled whole almonds, pecan halves or cashews (or a combination)
1 tablespoon salt
pinch of garlic salt (optional)
Preheat the oven to 325 degrees. Mix the spices in a microwave-safe bowl. Add the oil, stir and microwave on j
half power for a minute. Stir and cook another 2 minutes at half power. Remove and let rest 5 minutes. Place the nuts in a medium mixing bowl, add the spice/oil mixture and toss well. Spread the nuts in a single layer on an ungreased baking sheet. Bake for 15 minutes, stirring once or twice with a fork. Scrape the nuts and any stray spices into the medium bowl and toss gently once more. Sprinkle with the salt, and a bit more garlic salt, if desired. Let rest for 2 hours in a cool place. Store in airtight jars. If you would like warm nuts, microwave for a minute on full power.
Makes 2 cups
Be sure the nuts have plenty of room on the baking sheet. You can make multiple recipes, but they really work best when prepared one batch at a time.
measuring dry ingredients,
measuring liquid ingredients,
calibrating the oven,
combining ingredients,
using the microwave,
tossing ingredients,
setting the timer,
spatula off cookie sheet,
The friendly warm puff has a tangy surprise filling. A warmed platter of these nuggets goes great with a football game or conversation and drinks.
Olives in Cheese Puff Paste
1 stick margarine
1 5-ounce jar processed cheese spread
1 cup flour
1 8-ounce jar stuffed green olives, drained
Place margarine, cheese, and flour into medium mixing bowl. Let stand one hour until margarine is soft. While margarine is softening, pour the juice from the jar of olives into a glass and set aside. Pour olives into a bowl lined with several paper towels. Allow to drain for 30 minutes. Gently blot with a paper towel and allow to continue drying until margarine is soft. Blend cheese mixture well by hand. Squeeze through fingers, mixing all ingredients into a dough. Let stand covered in refrigerator for two hours.
Preheat oven to 425 degrees. Grease palm of one hand. Pat a walnut-sized ball of dough in palm until 1 1/2 inches in diameter. Place drained olive in center and roll dough around it. The cheese dough should cover the olive evenly. Place rolled balls two inches apart on an ungreased baking sheet. Bake for 20 minutes until golden brown. Slide with spatula onto warm plate.
Makes 3-4 dozen
Different flavors of cheese spread may be used. You can prepare these appetizers the day before serving. However, the dough does not freeze well.
measuring butter/margarine,
measuring dry ingredients,
draining ingredients,
calibrating the oven,
combining ingredients,
setting the timer,
testing for doneness,
spatula off cookie sheet,
The potential for palate-destroying spiciness is counteracted by the cheese and other vegetables. A long-ago version of this dip for me entailed dragging out the pressure cooker and dipping into the sack of dried pinto beans. Today I make good use of leftovers from the bean pot or find some refried beans on the shelf.
Prairie Fire
1/2 stick butter
1 large onion, chopped
1 4-ounce can chopped green chiles
5 jalapeños, chopped (reserve liquid)
2 cloves garlic, minced
2 16-ounce cans refried beans
8 ounces Provolone cheese, grated
salt to taste
Melt butter in large pan. Add onions, both peppers and garlic; sauté until onions are soft. Add beans and mash everything together in the pot. Cook over very low heat mashing and stirring until desired consistency is reached. Add cheese and stir over very low heat until cheese is melted. Taste for seasonings, adding reserved 1 tablespoon jalapeño juice if needed. Serve in a chafing dish with tortilla chips.
Serves 8-10
Prairie fire can be frozen or stored in the refrigerator. Flavors are enhanced if made the day before serving. If your taste runs toward the milder, add a 16-ounce can of chopped tomatoes.
measuring butter/margarine,
peeling an onion,
chapping vegetables,
opening cans,
peeling garlic,
mincing vegetables,
grating cheese,
salt and pepper to taste,
melting butter,
sautéing vegetables,
using a chafing dish,
Being prepared is a controlled comfort. But we don't always know what will happen. Don't let the drop-in folks rattle you. Take a small breath and think of what you have on hand. As an exercise, I thought only of the things I actually have in the pantry and fridge at this very moment. Here are the ideas I came up with for the unexpected callers. In fact, I think I hear them now.
Quick Fixes for Drop-in Guests
A party mix of pretzels sticks, peanuts, raisins, and a few scattered M and M's.
Paté spread on apple slices.
A block of cream cheese topped with salsa to spread on crackers. For a sweeter taste, covered with blackberry jam instead.
A bowl of Gorgonzola cheese creamed with brandy to spread on slices of toasted French bread.
Cucumber slices topped with a spread of equal parts cream cheese and salad dressing of any kind.
A bowl of mixed olives: black Greek, green stuffed and purple olives.
A glass with carrot sticks. In the bottom of the glass, an inch or so of creamy Italian dressing.
A cube of pesto from the freezer spread on slices of crusty bread and toasted.
Popcorn made with a dash of Italian seasoning in the oil and dusted with Parmesan cheese.
peeling and coring an apple,
combining ingredients,
preparing cucumbers,
opening cans,
peeling carrots and potatoes,
A tasty way to spiff up leftover ham. It works well as a starter for a special meal. It also nestles in to a table of tapas on a late spring patio gathering.
Smoked Ham With Walnut and Orange
8 1/4-inch slices cured ham at room temperature
3/4 cup English orange marmalade
1 tablespoon dark raisins
2 dried apricots, snipped in pieces
1/4 cup broken walnut meats
3 tablespoons fresh orange juice
1 tablespoon water
Combine 4 tablespoons of the marmalade in a small saucepan with the raisins and apricots. Cover and simmer for 10 minutes. Uncover and cook 5 minutes more. Set aside to cool for 20 minutes. Add the remaining marmalade, the walnuts, orange juice, and water. Allow to cool completely. Serve on top of the ham slices or spread the ham slices with the sauce and roll the ham into a tube.
Serves 8
The sauce keeps for several weeks in the refrigerator.
slicing meats,
measuring liquid ingredients,
measuring dry ingredients,
juicing citrus fruits,
simmering ingredients,
setting the timer,
Bright green and clever.
Spinach Dip in Shepherd's Loaf
1 cup sour cream
1/2 cup mayonnaise
1/2 package Knorr's dry leek soup
1/2 10-ounce package frozen spinach, thawed and drained
1/4 cup fresh parsley, chopped
1/4 cup green onion, chopped
1 8-ounce can water chestnuts
1/2 teaspoon dried dill
1/2 teaspoon seasoned salt
1 round loaf shepherd's bread
Combine all ingredients except the bread and blend well. Refrigerate overnight to meld flavors. Place loaf of bread on a platter and pull bite-size pieces out of middle. Stack these pieces around the bread to the rim of the platter. Continue pulling pieces until you have only a shell of the original loaf left. Pour the dip into the shell and serve chilled.
Serves 10-12
Have some extra crackers or bread squares available. Nobody will want to leave a single bit of dip behind.
measuring liquid ingredients,
draining frozen spinach,
washing produce,
peeling a green onion,
chopping vegetables,
opening cans,
measuring dry ingredients,
combining ingredients,
When I asked my dear friend K Davis for this recipe, I referred to it as "that stuff you made for the barbecue". The name stuck since he did not seem to have one.
Stuff
4 tomatoes, peeled and chopped
1 bunch green onions, chopped bottom and tops
2 4-ounce cans sliced ripe olives
2 4 -ounce cans diced green chilies
1 teaspoon salt
1 teaspoon garlic powder
2 tablespoons olive oil
2 tablespoons vinegar
Mix and cover. Refrigerate 4 to 24 hours (gets better by the hour). Serve with tortilla chips.
Makes about a quart
Canned tomatoes do not substitute well in this recipe. It will keep for several days in the refrigerator, but you probably won't have leftovers.
peeling tomatoes,
peeling a green onion,
chopping vegetables,
opening cans,
measuring dry ingredients,
measuring liquid ingredients,
combining ingredients,
Hefty enough to serve as starters before soup or salad; perfect as finger food.
Stuffed Mushroom Caps
8 very large appetizer mushrooms
2 tablespoons butter or margarine
1/4 yellow onion, minced
2 cloves garlic, minced
2 tablespoons fresh parsley, minced
1 cup bread crumbs
salt and pepper to taste
Parmesan cheese
Preheat oven to 400 degrees. Clean mushrooms, cut off stems down to the cap and save the stems. Mince the stems and set aside. Melt the butter in a sauté pan over medium-high heat. Sauté onion, garlic, salt, pepper, and mushroom stems until stems are soft, about 5 minutes. Place bread crumbs in a bowl and pour hot vegetables on top. Toss ingredients. Cool enough to handle. Fill caps with bread crumb/vegetable mixture. Sprinkle with Parmesan cheese. Bake 15-20 minutes. Remove to warm plate.
Makes 8 hors d'oeuvres
Some people prefer their mushrooms a little more done and like to microwave them for one minute before stuffing them. An elegant variation is to place one cooked shrimp in the middle of each mushroom before adding the other ingredients.
preparing mushrooms,
measuring butter/margarine,
peeling an onion,
mincing vegetables,
peeling garlic,
washing produce,
measuring dry ingredients,
making bread crumbs,
sautéing vegetables,
combining ingredients,
tossing ingredients,
calibrating the oven,
setting the timer,
warming plates,
spatula off the cookie sheet,