Archive for the ‘Appetizers & Snacks’ Category

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Easy Quilter Puffs

Monday, August 7th, 2006

Submitted by Carol Burns

I like to serve these to my quilt group because they are versatile. In February when the strawberries are in season, I stuff them with whipped cream and a strawberry slice….other times I stuff them with chicken salad and once I scooped chocolate pudding into them for a nice treat!

1 cup water
1 stick of butter
1 pinch of salt
1 cup of flour
3 eggs

Bring water and butter to a boil over medium heat, add salt and flour. Stir quickly until the mixture forms a ball and remove from the heat. Beat in eggs one at a time.

Drop teaspoons of mixture onto a cookie lined with parchment paper and bake at 425° for 30 minutes. Take them out, cut a slit in the sides and bake for 10 more minutes to dry out. Cool and store in an airtight container or freeze for another day.

Fill with your favorite chicken salad, crab salad, pimento cheese spread, pudding, or just plain whipped cream is good…makes a good treat during quilt meetings and they think you spent all day making them!

Posted in Appetizers & Snacks, Desserts, Desserts & Puddings | No Comments »

Quick Nachos

Monday, August 7th, 2006

Submitted by Susan Palmer

This is really fast and really good. Serve with Guacamole and Sour cream on the side.

1 jar Fritos Salsa con Queso (15 1/2 oz jar)
1 can pinto beans
1 can refried beans
1/2 of a 16 oz jar Tostitos Salsa
1/2 - 1 C grated cheddar cheese (lightly packed)
Tortilla chips

Mix beans and refried beans in baking dish. Spread to cover bottom. Spoon salsa on top to cover. Pour on Salsa con Queso to cover. Sprinkle with grated cheddar cheese. Microwave until heated through and cheese is melted. Serve with chips and guacamole and sour cream on the side.

Guacamole
2 ripe avocados
juice of 1/2 lemon (or lime)
1/2 - 1 tsp garlic powder, depending on your taste
Cut avocados in half, remove seed (whack it with the blade of a large knife, twist to loosen and lift to remove). With a spoon, scoop out pulp into a bowl. Add lemon juice and garlic. Mash with a fork or whisk until mostly creamy. Some lumps may remain.

Posted in Appetizers & Snacks, Southwestern/Mexican | No Comments »

Dilled Green Beans

Monday, August 7th, 2006

Submitted by RHoffmeyer via e-mail

4 Lbs. whole green beans (about 4 quarts)
1/4 teasp. crushed red pepper per pint jar
1/2 teasp. whole mustard seed per pint jar
1/2 teasp. dill seed per pint jar
1 garlic clove per pint jar
5 C. vinegar (1 1/4 quarts)
5 C water
1/2 C. salt 1/4 tsp. powdered alum

Wash beans thoroughly and cut into lengths to fill pint jars. Pack beans into clean, hot jars. Add pepper, mustard seed, dill seed and garlic.

Combine vinegar, water, salt and alum; heat to boiling. Pour boiling liquid over the beans, fill jars but leave 1/4-inch headspace. Seal and process in a boiling-water bath for 5 minutes. Yield: 7 pints. Enjoy.

Posted in Appetizers & Snacks, Miscellaneous | No Comments »

Cilantro Pesto

Monday, August 7th, 2006

Submitted by M. Hoffman, Boston, MA

The pesto goes great with toasted bread, grilled fish, raw or roasted veggies, crackers. You can drink red or white wine, beer, or a good tequila drink. Enjoy!

Take a handful of cilantro (3-4 cups packed), stems removed
4-6 cloves of garlic
1/2 cup pine nuts
1/2 cup olive oil
1-2 limes (depending on how sour you want it)
salt to taste

Peel and sauté garlic until brown, 5-10 minutes medium heat. By sautéing the garlic, you are making it easier to blend in with the rest of the dish as well as turning down the “garlic breath factor.” Grab a food processor or blender (food processors work better) and squeeze the lime juice into the blender. Add the garlic, cilantro, pine nuts, and olive oil–no need to really fret the amounts, the dish is nearly fool proof. Blend.

Posted in Appetizers & Snacks, Miscellaneous | No Comments »

Caramel Kettle Korn Pops

Monday, August 7th, 2006

Submitted by stricker@netexpress.net

1-1/2 cup brown sugar
1 stick butter - no substitute
1/3 cup white corn syrup
1/2 tsp salt
1 tsp. baking soda
8 oz (1 bag) “Kitchen Cooked” brand Kettle Korn Pops
one half of a 12 oz. bag pecans or nuts of choice (optional)

Divide 8 oz Kettle Korn Pops and pecans and place in two greased mixing bowls. (Makes it easier to mix.) Mix sugar, butter, syrup & salt. Bring ingredients to a boil & boil for 5 minutes, stirring constantly. Remove from heat and immediately stir in baking soda. Coat Pops with caramel mixture. Place in 2 greased pans and bake 1 hour at 200 degrees F. Stir every 15 minutes. Remove from oven and immediately spread onto waxed paper. Separate pops. When cool, store in plastic bags.

Posted in Appetizers & Snacks, Desserts, Miscellaneous | No Comments »

Black Bean Quesadillas - Quick & Easy

Monday, August 7th, 2006

Submitted by Penny Schwickerath

2 cans (15 oz. Each) black beans, rinsed and drained
1 jar (8 oz.) salsa, divided
10 flour tortillas (8 inches)
2 cups (8 oz.) shredded cheddar or Colby-Monterey Jack cheese
sour cream

In a bowl, mash the beans; add 1 cup salsa. Place five tortillas on ungreased baking sheets; spread with bean mixture. Top with the remaining tortillas; sprinkle with cheese.
Bake at 350 degrees for 15-18 minutes or until crisp and heated through. Cut into wedges. Serve with sour cream and remaining salsa. Yield: 5 servings.

Posted in Appetizers & Snacks, Main Dish, Meatless, Quick-to-table, Southwestern/Mexican | No Comments »

Cracker Mix (Liz Highly Reccommends)

Monday, August 7th, 2006

Recommended by Sherry Folks, Grinnell, IA

1 Box Original Bugles
1 Box Nacho Bugles
1 Box Air Crisp Wheat Thins
1 Box Air Crisp Ritz Crackers
1 Box Air Crisp Cheese Nip Crackers
1 Package Parmesan Goldfish Crackers
2 Packages Hidden Valley Ranch Dressing (dry)
12 oz. Bottle Orville Reddenbacher’s Popcorn Oil
1 Cup Mixed Nuts or Peanuts (optional)

Preheat oven to 250 degrees. Mix all crackers together in 5 gallon food pail (or other large container). Mix oil and dressing. Pour over crackers. Divide into 2 large roasters and place in oven for 45 min. Stir every 15 min. Spread on paper towels to cool. (I used only 1 pkg. Hidden Valley and 6 oz. of oil as I thought 12 oz. would be very oily. I made mine in a large electric roaster instead of using the oven, and had plenty of room.)

Posted in Appetizers & Snacks, Miscellaneous | No Comments »

Black Bean Salsa

Monday, August 7th, 2006

Submitted by Kathy Hermann, Cedar Falls, IA

Makes about 5 cups. Note that if you prefer less chunky salsa, you can puree part or all of it in a blender or food processor to the desired consistency. If you prefer spicier salsa, add chili powder or red pepper flakes to taste.

1 20-oz can tomatoes, drained and chopped (reserve juice)
1 cup frozen corn, thawed
1 can black beans, drained and rinsed
6 whole green onions, minced
3 cloves garlic, minced
1 tbsp lemon juice
1/4 cup chopped fresh cilantro
Salt to taste

Combine all ingredients in a non-metal bowl. Add tomato juice to reach desired consistency. Cover; refrigerate 1 hour or more.

Posted in Appetizers & Snacks, Southwestern/Mexican | No Comments »

Susan’s Black Bean Salsa

Monday, August 7th, 2006

Submitted by Susan Palmer, Albuquerque, NM

1 15-oz can black beans
1 11-15 oz. can shoepeg corn, drained
4 Roma tomatoes, chopped
1 large green bell pepper, chopped
1 red bell pepper chopped
1/2 c. purple onion, finely chopped
Jalapeno pepper (optional)
1/3 c. chopped parsley or cilantro

Mix all of the above in a bowl

Mix together
1/3 c. lime juice (2-3 limes)
1/4 c. olive oil
1 tsp. salt
1/2 tsp. ground cumin
1/2 c. purple onion, finely chopped
1/2 tsp. chile powder

Pour over mixed vegetables, stir well.

Posted in Appetizers & Snacks, Southwestern/Mexican | No Comments »

Hummus

Monday, August 7th, 2006

Submitted by Katie Porter, Cambridge, MA

2 cups chickpeas (1 can, drained)
1/2 lemon squeezed (or 4 tbsp. juice)
1 Tbl. Tahini
1 Tbl. Soy sauce
1/3 tsp. pepper
3/8 cup olive oil
2 tsp rosemary
1 large clove garlic

Combine in blender or food processor. Serve with pita bread.

Posted in Appetizers & Snacks | No Comments »

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