|
 |
|
|
|
INGREDIENTS
* 6 rolls
* 4 stalks of celery
* 1 teaspoon salt
* 1 teaspoon pepper
* 1 tablespoon grated onion
* 2 tablespoons tomato ketchup
* 4 tablespoons olive oil
* 1 teaspoon of lemon juice |
|
DIRECTIONS
- Cut the rolls out with a silver-dollar sized piece. Ladle out the insides of the roll.
- Chop celery very thinly. Combine this with salt, pepper, grated onion, tomato ketchup, olive oil and lemon juice. Place it in the refrigerator to chill.
- Ladle the celery mixture inside the rolls and serve cold.
|
|
|
|
|
|
|
|
|
|
|
INGREDIENTS
* 20 ounces chunk chicken, drained
* 16 ounces cream cheese, softened
* 1 cup ranch or bleu cheese dressing
* 3/4 cup hot sauce
* 1 1/2 cups shredded Cheddar cheese |
|
DIRECTIONS
- Place a frying pan over moderate heat. Combine chicken and hot sauce until warm.
- Put the cream cheese with the chicken followed by the dressing. Warm until the ingredients are properly blended.
- Mix in half of the cheese and add all the mixture into the crock pot. Add the rest of the cheese on top and put cover.
- Cook over low heat until hot.
|
|
|
|
|
|
|
|
|
|
|
This Brioche recipe would be a great appetizer and works well for afternoon teas and coffees.
|
|
INGREDIENTS
* 1 cake
* FLEISCHMANN’S
* YEAST
* ½ cup milk, scalded and cooled
* 2 tablespoons sugar
* 4 cups sifted flour
* 1 cup butter
* 8 eggs
* 1 teaspoon salt |
|
DIRECTIONS
- Over lukewarm water, dissolve yeast and a tablespoon of sugar. Add a cup of flour to make it spongy. Mix until properly blended. Put a cover and leave it to rise in a warm place for about 45 minutes.
- Use the remaining flour and add it with a tablespoon of sugar, softened butter, 4 eggs and salt. Mix well. Add in the spongy mixture and combine thoroughly.
- Crack the remaining 4 eggs one at a time, beating well after each cracking. Put a cover and let it rise for about 4 hours. Beat and place it in the refrigerator overnight.
- On the next day, use hands to roll the mixture into long strips with abour 27 inches in length and ¾-inch thick. Put the ends together and twist into a rope. Shape it into a ring and set over greased pans. Set aside to rise. Once it doubles, baste it with a mixture of egg white and water.
- Place it into the oven to bake at moderate heat for about 15 minutes. Frost with plain icing while hot and sprinkle with almonds.
|
|
|
|
|
|
|
|
|
|
|
INGREDIENTS
* 1 can black beans
* 1 medium tomato, chopped
* 1/3 cup salsa
* 1/2 cup shredded cheddar cheese
* 1 bunch diced green onion
* 3 tablespoons sour cream
* 1 tbsp cumin
* 1 tsp chili powder
* Salt to taste |
|
DIRECTIONS
- Put the beans in a large pot and heat it up until warm.
- Season with spices and salt according to taste. Put the beans in a casserole dish and put cheese on top.
- Place cheese in the oven and set it under the broiler to melt. Take it out of the oven and put salsa, tomatoes and sour cream on top.
- Put onions on top and enjoy.
|
|
|
|
|
|
|
|
|
|
|
INGREDIENTS
* 1 lb. crab meat
* 2 tbsp. minced onion
* 2 tbsp. chili sauce
* 8 oz. cream cheese, softened and room temperature
* 2/3 c. mayonnaise |
|
DIRECTIONS
- Set the oven to 350 degrees F preheat settings.
- Put togther crab meat, onion and chili sauce in a baking or casserole dish. Mix well until thoroughly combined. Add cream cheese and mayonnaise and set for half hour baking.
|
|
|
|
|
|
|
|
|
|
|
INGREDIENTS
* 28 ounces water-packed artichokes
* 2 cups Parmesan cheese, grated
* 1 cup of mayonaise
* Salt and pepper to taste |
|
DIRECTIONS
- Chop artichokes into small portions after draining. Place the artichokes in a moderate-sized pot along with cheese and mayonnaise.
- Heat over moderate stove settings. Once warm, add in the seasonings according to taste.
|
|
|
|
|
|
|
|
|
|
|
INGREDIENTS
* 6 baked apples, skin partly removed
* Pie crust or crust for meat pies
* Lemon or nutmeg sauce |
|
DIRECTIONS
- Roll out the pie crust until 1/8-inch thick. For meat pies, roll them out to a quarter inch thick.
- Cut the pie crust into eight-inch squares. Top with apple and fold the crust. Sprinkle with granulated sugar and cinnamon. Arrange over a pan applied with corn oil and bake for half hour.
- Enjoy with a serving of sauce.
|
|
|
|
|
|
|
|
|
|
|
INGREDIENTS
* 1 cup blanched and ground almonds
* 6 egg whites
* 1½ cups sugar |
|
DIRECTIONS
- Whisk egg whites. Once stiff, add in the sugar and beat thoroughly. Fold in the nuts and drop over linen paper. Place it into the oven to bake at 200 degrees F for about 20 minutes.
|
|
|
|
|
|
|
|
|
|
|
INGREDIENTS
* 1 ounce taco seasoning
* 16 ounces refried beans
* 8 ounces cream cheese, softened
* 16 ounces sour cream
* 16 ounces salsa
* 1 large tomato, chopped
* 1/2 green bell pepper, chopped
* 1 bunch green onions, chopped
* 6 ounces sliced black olives, drained
* 2 cups shredded Cheddar cheese |
|
DIRECTIONS
- Heat the refried beans and add the taco mix. Stir well. Ladle the mixture to a casserole dish.
- Combine sour cream with cream cheese and apply the mixture over the beans. Add salsa on top followed by the veggies. Put cheese an olives on top.
- Place it in the refrigerator for about 2 hours and serve.
|
|
|
|
|
|
|
|
|
|
|
INGREDIENTS
* 2 cans refried beans
* 1 1/2 cups guacamole
* 1 bundle of green onions, chopped
* 2 tomatoes, chopped
* 4 oz. black olives, halved
* 8 oz. Cheddar cheese
* 1 cup sour cream
* 1 pkg. taco mix |
|
DIRECTIONS
- Heat refried beans and then add the taco mix. Ladle the mixture over a casserole dish. Top it with layers of guacamole, sour cream, onions, tomatoes, cheese and olives.
|
|
|
|
|
|
|
