Veggie Bars

Incredients :
2 (8 ounce) cans refrigerated crescent rolls
16 ounces cream cheese, softened
1/4 cup mayonnaise or salad dressing
1 medium sweet red pepper, chopped
1 (1 ounce) envelope ranch style salad dressing mix
1 medium green pepper, chopped
3/4 cup (3 ounces) shredded Cheddar cheese
1/2 cup coarsely chopped broccoli florets
1/2 cup coarsely chopped fresh mushrooms

Procedure :
Unroll crescent roll dough. Place in a lightly greased 15 x 10 x 1 inch jellyroll pan, pressing edges and perforations together to line bottom of pan. Bake at 350 degrees F for 7 to 8 minutes or until browned. Cool.

Combine cream cheese, mayonnaise and salad dressing mix; beat at medium speed with an electric mixer 1 minute or until smooth. Spread over crust in pan.

Combine peppers and remaining ingredients; sprinkle over cream cheese mixture. Cover and chill 8 hours.

Cut into 1 1/4-inch squares.

Yield: 8 dozen.

Share This

Vegetable Bars

Incredients :
2 package crescent rolls

Press out on greased jellyroll pan. Bake as directed on package. Cool.

16 ounces cream cheese
1/2 cup mayonnaise
1/2 envelope dry ranch dressing

Procedure :
Mix in blender. Spread over cooled crescent bars.

Grate or slice broccoli, onion, mango, carrots, cauliflower, radish, black olives on top, add shredded Cheddar cheese.

Makes about 32 bars. Refrigerate.

Share This

Tostaditas with Gulf Crab

Incredients :
1 pound fresh crab meat
2 tablespoons mayonnaise
2 tablespoons heavy cream
1 tablespoon chipotle sauce (optional)
1 teaspoon salt
3 dozen tortilla rounds or triangles, crisply fried

Procedure :
Carefully check the crab meat for any extraneous pieces of shell. Combine crab meat in a mixing bowl with mayonnaise, heavy cream, salt and chipotle sauce, if desired. Mix until crab is well-coated but do not overmix. Refrigerate until ready to serve.

Serve on tortilla rounds or triangles with a dollop of guacamole.

Share This

Tomato and Basil Crostini

Incredients :
4 plum tomatoes, seeded and chopped
12 to 16 slices French bread (baguette type)
1 large clove garlic, peeled
2 tablespoons olive oil
1/4 cup chopped fresh basil
Zest of 1 lemon
Salt and freshly-ground pepper, to taste

Procedure :
Allow the tomatoes to drain in a colander for 30 minutes.

Toast the slices of bread and rub each with garlic. Combine the tomatoes with the remaining ingredients in a small bowl and divide between the slices of toast. Serve immediately.

Serves 4 to 6.

Share This

Tex-Mex Tortellini

Incredients :
1 package cheese tortellini
2 tablespoons taco seasoning mix
1 tablespoon olive oil

Procedure :
Cook the tortellini in a large pot of boiling water for about 5 minutes or just until cooked but very firm. Drain the tortellini and rinse with cold water.

Place the tortellini in a plastic zipper bag, toss with olive oil and sprinkle with the dry taco mix. Refrigerate until ready to serve. Place on platter with wooden picks with sour cream, salsa and guacamole.

Share This

Stuffed Tomato Appetizers

Incredients :
36 whole cherry tomatoes
8 ounces cream cheese, softened
1 tablespoon dry Italian salad dressing mix
2 tablespoons milk
3 tablespoons chopped, fresh parsley

Procedure :
Place tomatoes, stem side down, on cutting board. Make an \”X\” cut to within 1/4\” of bottom of each tomato. Carefully spread to open.

In small bowl, combine cream cheese, dressing mix and milk. Blend well. Fill each tomato with heaping 1/2 teaspoon of cream cheese mix ( or fit a pastry bag with a large star tip and pipe into cherries). Sprinkle tops with chopped parsley. Refrigerate up to 6 hours before serving.

Share This

Stuffed Mushroom Caps

Incredients :
8 ounces good quality bleu cheese such
as Roquefort, Gorgonzola or Stilton
12 tablespoons butter, softened
1 teaspoon Dijon-style mustard
1/2 teaspoon Worcestershire sauce
18 to 24 mushrooms, stems removed
Chopped parsley

Procedure :
Combine the cheese, butter, mustard, and the Worcestershire sauce in a small bowl, stirring with a wooden spoon until thoroughly combined. Spoon the cheese mixture into the mushroom caps and sprinkle with chopped parsley.

Serves 6 to 8 as an hors d\’oeuvre.

Share This

Stuffed Gouda

Incredients :
1 small Gouda or Edam cheese, wax coating removed
1 to 2 tablespoons red wine or Worcestershire sauce
1 tablespoon Dijon-style mustard
Salt and freshly-ground pepper, to taste

Procedure :
Scoop out the cheese, leaving a hollow shell. Grate or finely chop the scooped out cheese and mix with the red wine or Worcestershire sauce, mustard, salt and pepper. Fill the shell with the cheese mixture. Serve with crackers or thin slices of French bread.

Serves 2.

Share This

Stuffed Chinese Pea Pods

Incredients :
1/2 pound Chinese pea pods
3 ounces cream cheese, softened
1 (5 ounce) jar blue cheese spread
Milk

Procedure :
Wash pea pods, but do not stem. Blanch in boiling water for 30 to 60 seconds. Drain and chill. Combine and beat cream cheese, blue cheese spread, and enough milk to make a medium-stiff filling.

When ready to serve, cut a tiny slit in each pea pod near the stem end. Place cheese filling mixture in a pastry tube fitted with a No. 2 (fine writing) tip. Ease tip into the slit and fill the pea with cheese mixture. Do not overfill or pods will split. Serve chilled.

Share This

Spicy Oyster Shooters

Incredients :
1 oyster, shucked
Cocktail sauce
Horseradish sauce
Good-quality chilled vodka

Procedure :
Place shucked raw oyster in a shot glass. Add a little cocktail sauce, horseradish and vodka. Shoot it down.

Yield: Serves one

Share This