December 30, 2010 at 8:40 a.m.
HOLIDAY FRUIT KABOBS
1-20 oz. can pineapple chunks (in it's own juice, not syrup), well drained
4 kiwi fruit, peeled and cut into 1-inch pieces
4 clementines, peeled and sectioned, or you can use oranges
3 medium, red skinned apples, cut in 1-inch pieces
1 c. red
1 c. green grapes
1-10 oz. jar maraschino cherries, well drained - optional
Orange or lemon juice
Alternately thread fruit onto wooden skewers. Lay in a 9x13-inch pan, covering layers with paper towel; refrigerate until serving. The kabobs make a colorful addition, as well as nutritional addition to your party.
Makes about 20 kabobs.
Note: You can make the kabobs the night before. Lay paper towel in the bottom of a 9x13-inch pan. Put paper towel between each layer. Also, be sure to put apples in lemon or orange juice to prevent darkening. Drain well.
Low in calories but high in flavor
1/2 c. small curd creamed cottage cheese, mashed
2-3 t. thinly sliced green onion or snipped chives
1/8 t. onion salt or seasoned salt
1/8 t. prepared horseradish - optional
3 ribs celery
In a small bowl combine all ingredients, except celery. Spoon mixture into each rib, leveling off. Cut in 2-inch pieces. Garnish with a sprinkle of paprika if you wish. Refrigerate until serving time.
Makes about 15 pieces. As above, you can make these the night before. Put in a flat container and cover with waxed paper, not plastic wrap, as the filling may stick to the wrap.
1 c. packed brown sugar
3 T. flour
2 t. ground mustard
1 c. pineapple juice
1/2 c. vinegar
1-1/2 t. soy sauce
2 lbs., mini smoked sausage links
In a large saucepan, combine first 3 ingredients. Gradually stir in next 3 ingredients. Bring to a boil over medium heat, stirring occasionally. Boil for 2 minutes, stirring constantly. Add sausages; stir to coat. Simmer for 5 minutes or until heated through. Serve warm using a chafing dish or crock pot.
Makes about 8 dozen.
Note: Again, these can be prepared ahead of time and refrigerated.
1-1/2 c. mayo
1/2 c. sour cream
1/3 c. lemon juice
1/4 c. sugar
1 medium size red onion, sliced thin
2 T. dill weed
1/8 t. salt
32 medium cooked shrimp (about 2 lbs.)
In a large bowl, combine first 4 ingredients, mixing well. Stir in remaining ingredients; cover and refrigerate for 8 hours or over night. Serve with fancy toothpicks.
Makes about 10 servings.
PINEAPPLE CREAM CHEESE SPREAD
2-8 oz. pkg. cream cheese (can use 1/3 less fat or fat free)
1/2 c. minced green pepper
3 green onions, sliced, using parts of tops
1-8 oz. can crushed pineapple, drained
1/2 c. finely chopped pecans
Combine all ingredients, mixing well. Serve with crackers or cocktail bread. Refrigerate 3-4 hours.
Makes about 2 c.
Alice says: All of these recipes can be made ahead of time, giving you more time for other preparations.
TFD: You probably know what my advice is when having party's serving alcoholic beverage, but I'm going to say it anyway. Please don't drive if you have become inebriated. In other words, Don't get drunk and drive!
We wish you, your family and friends good health, joy and an abundance of love among each other in the coming year. Alice and Bud.
Commenting has been disabled for this item.