December 27, 2018 at 1:40 p.m.
I’m going to go right to recipes as I have several that you might like to try.
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CREAM CHEESE ‘N AVOCADO SPREAD
3 oz. cream cheese, softened
1 soft avocado (not over-ripe), peeled, stone removed, and mashed until smooth
1 t. salad dressing
1 t. lemon juice
1/4 t. Worcesterchire sauce
2 drops hot sauce (Tabasco sauce)
1/4 t. salt
1/2 t. onion juice or 1 t. minced, very small, fresh onion
Combine all ingredients in a medium bowl, mixing well. Transfer to a small bowl. Chill about 2-3 hours; serve at room temperature. Serve with chips, crisp crackers or a variety of veggies. Makes about 1-1/2 c. spread. Suggestion: Set the bowl in the center of a large serving plate and place crackers, veggies, etc. around the spread.
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BACON WRAPPED TATER TOTS
16 strips bacon, cut in half, crosswise
1/2 c. maple syrup (could use pancake syrup but not as flavorful)
1 t. crushed red pepper flakes
32 frozen Tater Tots
Cook bacon in a large skillet over medium heat until partially cooked but not crisp. Remove to paper towel. In a small container, like a cereal bowl, combine syrup and pepper flakes. Dip each bacon piece in syrup mixture, then around each Tater Tot. Secure with a toothpick. Place on a greased rack in a 15 x 10 baking pan (jelly roll pan) side by side.
Bake at 400 degrees for 12-15 minutes or until bacon is crisp. To keep them warm you could put them in a slow cooker on LOW heat or put in a chafing dish over low heat. Makes about 32 appetizers. Note: You can cook bacon and drain a little ahead of time but don’t refrigerate as the bacon will get too firm to wrap. Also, instead of making the syrup mixture you can use a BBQ sauce to dip into. These are a little putzy but they’re really, good. And, the recipe is easily cut in half.
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This recipe is so easy to make early in the day or the day before. Not much preparation everyone will like them.
HAM SALAD PHYLLO DAINTIES
2 pkgs. phyllo shells (15 in a pkg. found in the cookie aisle)
Ham salad filling
Ham salad filling:
1-1/ c. coarsely ground ham
1/3 c. mayonnaise or salad dressing
1/4 c. minced celery
2 t. minced onion
1-1/2 T. sweet pickle relish, drained very well
1/8 t. dry mustard
Dash pepper
Combine all ingredients mixing well. Refrigerate until ready to fill shells using about one teaspoon of filling. Note: I put the relish in a small sieve and use the back of a teaspoon to press the liquid from the relish. You can fill them about an hour ahead of time and refrigerate. The shells won’t get soggy.
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CHICKEN SALAD PHYLLO DAINTIES
1 pkg. phyllo shells (15 in a pkg.)
Chicken salad filling
2 c. cooked chicken or turkey, diced very small
1/3 c. finely diced celery
1/3 c. finely chopped almonds
1/3 to 1/2 c. mayonnaise or salad dressing
1 level T. diced onion
Dash paprika
Combine all ingredients, mixing well. Refrigerate until ready to fill shells using about 1 tsp. filling. Start with 1/3 c. mayo or dressing so the filling doesn’t get too loose. You can fill them about one hour ahead; refrigerate. The shells won’t get soggy. If you have leftover fillings, make a sandwich.
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TANGY PORK MEATBALLS
2 eggs, beaten
2/3 c. dried bread crumbs
2 T. dried minced onion or 1 T. fresh onion, minced
2 t. seasoned salt
2 lbs. ground pork (not pork sausage)
Sauce:
1-1/2 c. ketchup
1 – 8 oz. can tomato sauce
3 T. Worcestershire sauce
2-3 T. cider vinegar
1 to 2 t. liquid smoke, optional
In a large bowl, combine first four ingredients mixing well. Crumble pork over mixture and mix well. Shape into 3/4 in. balls (don’t make them large); place on a greased 15 x 10-inch (jelly roll pan)baking pan. Bake at 400 degrees for 15 minutes or until meat is no longer pink. Meanwhile, in a large pan or Dutch oven, combine sauce ingredients. Simmer (don’t boil), uncovered for 10 minutes, stirring occasionally. Add meatballs. Serve in a slow-cooker or chafing dish. Makes about 7 dozen.
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This is a great spread to make ahead of time.
DRIED BEEF SPREAD
1 2-1/2 oz. sliced dried beef
2 – 8 oz. pkgs. Cream cheese, cubed
2 T. milk
1 T. chopped green onion
1/2 t. dried dill weed
1/4 t. hot pepper sauce (Tabasco sauce)
Crackers or party rye bread
Put beef in a food processor or blender; cover and process until chopped. Add remaining ingredients except crackers and bread; cover and process until well blended. Makes 2 c.
Thought for the Day: I’ve said it before and I’ll say it again. If you drink alcoholic beverages please do it in moderation. Be smart! Wishing you a happy, healthy New Year.
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