INDEX
Blue
Cheese Bites
Crescent
Rollups
Guacamole
Liverwurst
Paté
Mango
Salsa
Oaxaca Peanuts
Orange
Salsa
Salmon Ball
Salsa
Stuffed
French Bread
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BLUE
CHEESE BITES
(1961 -- scrumptious)
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1
package refrigerated biscuits (10)
4 TBSP butter
3 TBSP crumbled blue cheese
Quarter biscuits, arrange in two round
baking dishes. In saucepan, melt together butter and blue cheese,
drizzle over biscuits. Bake in 400º oven for 12 to 15 minutes or
till browned. Makes 40 |
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CRESCENT
ROLLUPS
(1961 -- scrumptious)
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1
8-ounce package refrigerated crescent rolls
1/2 cup dairy sour cream
1/2 tsp onion powder
1/2 pound bacon, crisp-cooked, drained, and crumbled
Unroll crescent rolls, spread with
sour cream and sprinkle with onion powder. Top with crumbled
bacon. Cut each roll lengthwise into 3 equal wedges. Roll up
each, starting at the point of the wedge. Place rollups on greased
baking sheet. Bake in 375º oven for 12 - 15 minutes or until
golden brown. Serve warm. Makes 2 dozen. |
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GUACAMOLE
(Jack Fleming -- 9/83)
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2
to 3 avocados, mashed
1/2 of a 4 oz. can Ortega chilies
4 to 5 TBSP salsa
1/8 cup finely minced onions or 2 shakes dried
1 clove garlic, minced or 2 shakes garlic powder.
Combine all ingredients |
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LIVERWURST
PATÉ
(Tamar -- 1962)
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1/2 pound Liverwurst
1/4 tsp. ground cloves
1/2 tsp. celery salt
1 tsp. Dijon mustard
Dash cayenne pepper
1 tsp. lemon juice
1/4 cup heavy cream or evaporated milk
Mix liverwurst with a fork until
smooth. Add remaining ingredients. Stir until well
mixed. Serve as a spread or use for making canapes. The
paté will keep for several days under refrigeration in a covered
jar. May cover with 1 cup sour cream and small 4 oz. cream cheese
mixed well.
Yield -- one cup |
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MANGO
SALSA
(1998-Theresa Lee-Sunrise Medical) |
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1
cup diced plum tomato
1 cup diced peeled mango (2 medium)
1/4 cup diced red onion
1/4 cup chopped fresh cilantro
3 TBSP fresh lime juice
1 TBSP minced Jalapeno (seeded)
1/8 tsp. salt
dash of pepper
Combine and let stand 30 minutes at
room temperature. |
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OAXACA
PEANUTS
(Bill Gibson)
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20
small dried red chilies (1" long each)
4 cloves garlic (finely minced)
2 TBSP olive oil
2 lbs. blanched, salted Virginia Peanuts
1 tsp coarse salt
1 tsp chili powder
Heat chilies, oil, and garlic in pan
for one minute (stirring)
Mix in peanuts -- stir over medium heat or spread on cookie sheet and
bake at 350º for 5 minutes. Sprinkle with salt and chili
powder. Mix and store at least one day. ENJOY |
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ORANGE
SALSA
(1999 -- NCTimes)
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2
cups orange segments (4-6) seeds/membrane removed
1/4 cup chopped green onion
1/2 cup fresh cilantro, chopped
2 to 3 TBSP fresh or pickled hot green chilies, finely chopped
2 tsp. red wine vinegar
1/8 tsp low-calorie sweetener
Combine all ingredients. Chill
at least 1 hour. Yield 2 cups or 8 servings of 1/4 cup each; 50
calories per serving, 1 gram protein, no fat |
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SALSA
(1984-Armeda-Hughes Aircraft)
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3
green onions
1 1/2 cans stewed tomatoes (16 oz
cans)
1 bunch cilantro
2 yellow chilies (boiled till soft)
2 green jalapeno chilies (boil till soft)
9 Ortega chilies (broil till roasted black, steam in brown bag 10-15
minutes, peel skin off)
Chop all ingredients and salt to
taste. |
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SALMON
BALL
(1980 -- Jeannette Gibson)
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1
large can salmon
2 8-oz. pkgs. cream cheese
1/2 cup dried onion flakes
3 TBSP liquid smoke
Chopped walnuts & parsley
Drain salmon -- mash bones and
all. Add smoke, onions, and cream cheese. Form ball
and roll in walnuts and parsley. |
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STUFFED
FRENCH BREAD
(1982-Elaine Hess --
Anaheim)
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1
8-ounce cream cheese
1 cup sour cream
1 small jar chipped beef, minced
1 round loaf bread
4 green onions, minced
Worcestershire sauce to taste
1/4 cup chopped parsley
Slice top off of bread. Pull
soft bread out and keep for dipping. Combine all ingredients and
fill hollowed bread. Replace top. Wrap in foil. Bake
at 325º about 2 hours. Stir with fork. Serve with corn
chips and cut out bread which can be dried out in oven. |
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