From Karen Dean
Easy to make and wonderful to eat!
Ingredients:
- One 8 oz. round shaped brie
- 1 Pepperidge Farm Puff Pastry Sheet thawed
- 6 oz. Allouette Cheese or 6 oz. cream cheese with spices of your choice such as dill, scallions, etc.
Directions:
- Coat Brie with Allouette cheese
- Wrap puff pastry around brie, cut off extra and seal edges.
- Place in an ungreased baking dish with rough edges down.
- Bake at 400 degrees for 25 minutes.
- Let stand for 5 minutes. Transfer onto serving platter.
- Serve with apples, bread or crackers.
Recipe: Ham, Gruyere and Dijon Palmiers
From: Suzie McKale
Makes 48 Pieces
Ingredients:
- 1 sheet frozen puff pastry, thawed (about 9 oz.)
- 1/4 cup (1/2 oz.) freshly and finely grated parmesan cheese
- 2 tbsp. Dijon mustard
- 4 oz. very thinly sliced, good quality baked ham, such as Black Forest
- 1 cup (3 oz.) shredded aged Gruyere (or swiss) cheese
Directions:
- Position sheet of pastry on a lightly floured surface so that a short side is closest to you. Roll into a 10x14" rectangle.
- Spread mustard over pastry.
- Distribute cheese evenly over surface.
- Arrange ham in a single layer, cutting to fit.
- Lay parchment or wax paper on top and gently compress layers with a rolling pin. Peel off paper.
- Cut rectangle in half to make two 10x7" bands.
- Roll one long edge of one of the bands into the center; roll the opposite edge in so the two rolls meet in the middle and resemble a double scroll. Press lightly so the rolls stick together (use a little water where they meet to help them stick). Repeat with the second band.
- Wrap in plastic and chill until firm, at least 1 hour in the refrigerator or 30 minutes in the freezer.
- Preheat oven to 425 and line two baking sheets with parchment paper.
- With a very sharp knife, slice each roll into 24 pieces. place on baking sheets at least 1 inch apart.
- Bake 10-12 minutes or until pastry is flaky.
- Serve warm or within 1 hour if possible.
Recipe: Artichoke Turnovers
From: Karen Dean
Makes 40 Turnovers
Ingredients:
- 1 box frozen puff pastry, thawed
- 1 6 oz. jar marinated artichoke heart, do not drain
- 1 14 oz. can plain artichoke hearts, drained
- 1/4 tsp. garlic powder
- 3/4 - 1 cup Parmesan cheese, grated
- 2 tbsp. drained capers
- 2 tbsp. finely chopped parsley
- Salt and Pepper
- Egg wash: 1 egg yolk with 1 tsp. water
Directions:
- Finely chop marinated hearts in bowl with their oil. Then add finely chopped plain artichokes and all other ingredients, except egg wash.
- Preheat oven to 400 degrees.
- Roll each thawed pastry sheet into a 15x12" rectangle on a lightly floured surface. Cut into 3" squares.
- Put 1 tbsp. artichoke filling into center of each square. Moisten edges of pastry with water and fold in half to form a triangle.
- Press edges with fork to seal and place on greased baking sheets.
- Brush with egg wash and bake for 12-15 minutes, or until golden brown.
Recipe: Belgian Endive Stuffed with Cheese
From: Kathie Schaefer
The platter looks elegant, and tastes great!
Ingredients:
From: Kathie Schaefer
The platter looks elegant, and tastes great!
Ingredients:
- One 8-oz. package cream cheese and 8 oz. Blue Cheese or Gorgonzola OR a cheese spread of your choice
- 1 1/2 c. pecans, chopped
- 1/4 c. sugar
- 2 Tbsp. butter
- 1/2 tsp. vanilla
- 1 tsp. chili powder
- 1 1/4 lb. or so (about 10 small endive heads)
- 1-2 clusters of red grapes, washed and cut into smaller clumps
Directions:
- Let cheeses sit out to get to room temperature. Add to mixer and beat on high for several minutes until smooth: One 8 oz. package cream cheese and 8 oz. Blue Cheese, Gorgonzola, or cheese spread.
- Meanwhile, prepare pecans. First, mix together: 1/2 c. sugar and 1 tsp. chili powder in skillet, on medium heat, slowly brown until sugar's melted. While stirring constantly, add 1 1/2 cups pecans, chopped, 2 tbsp. butter, 1/4 c. sugar, and 1/2 tsp. vanilla.
- Turn the caramelized nuts out onto wax paper, spreading to avoid clumping. Let cool.
- Prepare the endive. Use 1 1/4 lb. or so (about 10 small endives). Cut the ends off the endives, separating the leaves.
- Spread each leaf with the cream cheese/blue cheese mix, arranging on platter as you go.
- Garnish the filled endive leaves with the caramelized pecans. The sweetness of the nuts counters the slight bitterness of the endive perfectly.
- To serve, you can garnish with 1-2 clusters of red grapes, washed and cut into smaller clumps.
Recipe: Black Bean Salsa
From: Kathie Schaefer
Ingredients:
- 15 oz. can of Bush's Black Beans, drained
- 11 oz. can of white shoepeg corn, drained
- 14.5 oz. can of diced tomatoes (basil, garlic, & oregano flavor)
- 10 oz. can of diced tomatoes and green chilies (I prefer the mild version, sometimes they are kind of hot or use only 1/2 of the can and use some other diced tomatoes, also).
- One 8 oz. bottle of Italian dressing (I use Kraft)
- Chopped onion and green pepper to taste
Directions:
- Mix all the ingredients together.
- Refrigerate for at least 1 1/2 hours.
- I then drain a good portion of the liquid or it sometimes is too soupy.
- Serve with tortilla chips.
Recipe: Bombay Cheese
From: Debbie Dean
Ingredients:
- 1/2 lb. cream cheese at room temp.
- 4 oz. sharp cheddar cheese, grated
- 1/2 tsp. curry powder
- 1/3 c. mango or fruit chutney
- 1 tbsp. flaked coconut
- 1/4 c. toasted almonds
- 1 1/2 tbsp. currants
Directions:
- Combine ingredients in bowl with electric mixer. Shape into ball or serve cold in small bowl. Serve with apple wedges and crackers.
- Can be refrigerated up to two days ahead of serving time.
Recipe: Butterhorn Luncheon or Dinner Rolls
From: Nancy Bassindale
Ingredients:
- 4 1/2 c. flour
- 1 package yeast
- 1/4 c. butter melted (1 stick)
- 1/2 c. sugar
- 3 eggs
- 1 tsp. salt
- 1 c. warm water warmed (I use milk)
Directions:
- Mix warmed water or milk with yeast.
- Beat eggs and add yeast mixture and the rest of the ingredients.
- Let rise about 4 hours or when doubled.
- Divide into 4 sections.
- Roll out pie shape per section and brush with melted butter.
- Cut into 16 pie shapes, crisscrossing the round dough.
- Roll large end to point.
- Brush with butter.
- Bake at 400 degrees for 7-9 minutes until light brown.
Recipe: Cheese Crackers
From: Ceci Bassindale
Makes 6 dozen crackers
Ingredients:
- 1lb. sharp cheddar cheese; softened to room temperature
- 1 c. butter softened
- 3 c. of flour
- 1 tsp. kosher salt
- 1 tbsp. cayenne pepper
- 1 tbsp. sugar
Directions:
- Mix cheese and butter in an electric mixer until creamy; add flour, sugar, and cayenne pepper, beating well.
- Roll dough to a 1/4-1/8 inch thickness on a lightly floured surface.
- Cut with a small round cookie cutter and place on baking sheets.
- Bake at 325 degrees for 20-25 minutes or until bottom of cracker is golden brown.
- Dough can be frozen and thawed if wanting to bake for a later occasion.
Recipe: Feta and Walnut Spread
From: Ceci Bassindale
Great with pretzels, crackers, or bread rounds
Ingredients:
- 1 lb. feta crumbled
- 1/4 - 1/2 c. extra virgin olive oil
- 1/2 c. crumbled walnuts
- 4 oz. pitted ripe olives, chopped
- 2 garlic cloves, minced
Directions:
- In a food processor, process cheese and slowly add 1/4 c. of olive oil.
- Add walnuts, olives, and garlic and process until smooth, adding more oil if needed.
- Chill up to 30 minutes before serving.
Recipe: Citrus Marinated Shrimp
From: Debbie Dean
Ingredients:
- 1 c. lemon juice
- 1 c. orange juice
- 3/4 c. ketchup
- 1/3 c. vodka
- 1/4 tsp. hot pepper sauce
- 1/4 c. olive oil
- 1 1/2 lb. shrimp cooked
- 1 white onion (optional)
- 1 bunch of cilantro chopped (optional)
Directions:
- Mix marinade and add onions and cilantro if desired.
- Put in plastic bag and marinate for 4-6 hours with 1 1/2 lbs. shrimp in refrigerator.
- Skewer shrimp with toothpicks and serve cold.
Recipe: Tortilla Roll Ups
From: Debbie Dean
Yields: Approximately 40
Ingredients:
- Three 8 oz. containers of cream cheese
- 1/2 c. salsa
- 1 can (4 oz.) chopped green chilies drained
- 1/4 tsp. pepper
- 1 1/2 tsp. chili powder
- Dash of garlic salt
- 1/4 c chopped cilantro
- 1/2 cup chopped black olives
- 1 package 12" flour tortillas
Directions:
- Mix together all ingredients except tortillas
- Put a tablespoon of mixture on 1 tortillas. Roll tortilla.
- Slice into bite size pieces.
- Store in refrigerator overnight.
Recipe: Wisconsin Beer Dip
From: Karen Dean
Ingredients:
- Two 8 oz. packages of cream cheese
- 1 c. mayonnaise
- 1 package of Hidden Valley Ranch dip mix
- 1 c. beer
- 2 c. shredded cheddar cheese
Directions:
- Mix all ingredients.
- Refrigerate for 2 hours.
- Serve with pretzels.
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