JUDY’S ENDIVE WITH ARUGULA TABBOULEH
1 (5.25-ounce) box tabbouleh mix
1 Cup boiling water
½ Cup firmly packed minced arugula
½ Cup firmly packed minced fresh parsley
3 Tablespoons chopped fresh mint
2 Garlic cloves, minced
6 Plum tomatoes, chopped (I used 3)
1/4 Cup olive oil
1/4 Cup lemon juice
1 Teaspoon salt
½ Teaspoon pepper
30 Belgian endive leaves (they didn’t look good so I used small Romaine leaves)
Garnish: fresh chives
Stir together tabbouleh, spice packet, and 1 cup boiling water; let stand 30 minutes. Stir in arugula and next 8 ingredients. Cover and chill 1 hour.
Spoon tabbouleh into endive leaves. Garnish, if desired. Yield 15 appetizer servings.
Note: For tabbouleh mix we used Near East tabbouleh salad mix.
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LINDA’S YUMMY STICKS
Grape cheese, salami, grape on skewers
Yummy! The fruit sticks were so refreshing!
SHEILA’S HAWAIIAN MEATBALLS
Sauté
1 onion, cut into pieces about an inch
1 green pepper, cut into small pieces
1 red pepper, cut into small pieces
1 can (large) chunk pineapple, without the juice
Add
Maui Hawaiian Sweet and Sour Sauce (couldn’t find
So I used Kikkoman)
1 tablespoon 5 spice seasoning
Thaw meatballs in microwave
Pour above mixture over meatballs and simmer for
45 minutes to 1 hour. (I simmered for 1 hour and
20 minutes)
I bought the frozen meatballs, but you could also make
them in you want to work more…
Not a good pic of them, but they were yummy.
WHOOPS NO PICTURE OF CLARISSE'S
ARTICHOKE NIBBLES, THEY WERE IN
THE MICROWAVE WARMING THEM UP!
CLARISSE’S ARTICHOKE NIBBLES
1 small onion chopped
1 garlic clove minced
1 tsp vegetable oil
2… 6 ½ ounce jars marinated artichoke hearts drained and chopped
4 eggs
2 tablespoons fresh parsley minced
1/8 tsp pepper
1/8 tsp oregano
1/8 tsp hot pepper sauce
2 cups shredded cheddar cheese
1/3 cup crushed saltines
Sauté onion garlic in oil until tender, stir in artichokes, remove from heat sit aside.
JOYCIE’S TANGY PEPPER-PECAN BRIE RECIPE FROM NAOMI
Appetizers don't get any easier than this, and the result is much fancier than ordinary cheese and crackers.
1/2 cup pecan halves
1 jalapeno pepper, stemmed and seeded
1/4 cup apricot preserves
4-inch round (8 oz.) Brie cheese with rind, room temperature
1 loaf French baguette
Vegetable oil
Preheat oven to 425°F. Coarsely chop pecans and jalapeno. In small bowl, combine jalapeno and preserves; mix well. Cut Brie in half horizontally. Place one half of Brie, cut side up, onto center of large round pan or baking stone. Spread half of the apricot mixture evenly over bottom half of Brie. Top with half of the pecans and remaining half of Brie, cut side up.
Spread remaining apricot mixture over Brie; sprinkle with remaining pecans. Cut baguette on a bias into 1/2-inch thick slices.
Arrange bread around brie, and spray with vegetable oil. Bake 8 to 10 minutes or until bread is golden brown and Brie begins to soften. Remove from oven; let stand 5 minutes before serving. Yield: 12 servings
1 pkg. Flour tortillas (10)
3 - 8 oz. Cream cheese (softened) (lite is ok)
2 cans chopped ripe olives, drained
2 cans chopped Ortega Chilies, drained
1 large pkg. Taco mix
Blend cream cheese and taco mix thoroughly. Add chilies and olives, mix well. Spread mixture to edge of each tortilla and roll up jellyroll fashion. Wrap each in Saran Wrap. Age 2 to 3 days in refrigerator. Cut into 1-inch slices when ready to serve.
I halve the recipe using small taco mix and 1 8-oz. + 1 3-oz. Cream cheese, one each of olives and chilies and 5 tortillas.
½ cup mayonnaise
2 cloves garlic minced
2 cups grated Swiss cheese
2 tablespoons parsley, finely chopped
Mix, cover and chill. Spread on crackers. YUM
ALCY’S SPECIAL CHICKEN LETTUCE CUPS
1 packet stir-fry seasoning powder
Add a little bit of cayenne pepper and also a little ginger
¼ cup water
2 tablespoons soy sauce
2 tablespoons freshly squeezed lime juice
1 teaspoon sugar
1 tablespoon canola oil
1 pound ground chicken breast
1 red bell pepper
¼ cup diced water chestnuts
2 tablespoons scallions, thinly sliced
Pinch of red pepper flakes
1 head of romaine lettuce (inner leaves only), or
2 heads of butter lettuce and or radicchio
For garnish: mint, cilantro, bean sprouts, and chopped peanuts
In a small bowl, combine stir-fry seasoning, water, soy sauce, lime
juice and sugar. Set aside and then heat oil in a skillet over
medium heat. Add chicken meat and use a wooden spoon to break
up the meat. Cook until browned, about 10 minutes. Add red bell
pepper, water chestnuts, scallions and red pepper flakes and cook
5 minutes. Stir in reserved stir-fry seasoning mixture. Cook until
Liquid evaporates, about 2 to 3 minutes.
Serve in lettuce cups garnish with mint, cilantro, bean sprouts
and chopped peanuts.
This serves 6 to 8 people. Alcy said the packet of stir-fry seasoning
is in the Oriental section of the grocery store.
YUMMY ITALIAN SOUP CREATED BY ALCY
I bought two pack of Johnsonville mild sausage, they were links.
I took the casing off the sausage and cooked it and separated it until
it was in small pieces, like you would hamburger for taco’s but a
little bit bigger pieces.
Drain the fat off the meat. Reserve the meat in a bowl or whatever.
Cook 11 small potatoes that are cut into about ½
to ¾ inch cubes, add 2 chopped onions and put water to cover
with some butter or margarine, cook until tender then add one head of
washed, sliced, and shredded kale into pot, add the sausage and stir.
Also add a little salt and pepper to taste. Then add milk. I made a golden brown roux
Out of butter, oil and flour, brown till golden and then add to the soup
NOTE:
If you want the soup thicker then make a little more and add to the soup.
The soup turned out wonderful and we loved it, it was a thicker soup
and it was so good!
ALMOND CLUSTERS
Melt some chocolate with a little shortening
In the microwave, until the chips are almost melted,
don’t over cook it. Pour into a bowl. Add the roasted almonds, or any
kind of nut to the chocolate mix. Work quickly so the chocolate
doesn’t’ set up. After coated, lift the chocolate clusters out
with a fork or what ever, and place on waxed paper to dry.
These are really yummy. At the Dairyville Harvest Festival
Alcy and a group of ladies has for many years dipped prunes in the chocolate
mixture for chocolate covered prunes, really yummy. Chocolate covered
cherry flavored dried prunes and regular dried prunes.
The Dairyville Harvest Festival sells these prunes to make money
for the scholarship program.
ALCY’S CHINESE FRIED WALNUTS
Place 4 cups of walnuts into 6 cups of water.
Put over high heat until boiling and cook one minute.
Rinse under hot waster and drain.
In a large bowl stir walnuts with ½ cup sugar until
Sugar is completely dissolved.
In a pan heat 1 inch of oil and fry walnuts 5 minutes
or until golden brown. Drain nuts and sprinkle lightly
with salt.
ALCY’S ROLLED SUGAR COOKIES
1 ½ cup sugar
1 cup shortening or butter or margarine
2 eggs
2 teaspoons vanilla
Cream, sugar, butter, and vanilla well
Add eggs and beat.
Then add and mix well
3 cups flour
1 teaspoon baking powder
½ teaspoon salt
Roll into logs on waxed paper, and then chill
At least one hour before slicing.
Bake at 350◦ and serve with love.
ALCY’S COCONUT CRUST LEMON TARTLETS
This recipe makes 8 servings
Process in the food processor:
2 cups sweetened, shredded coconut
½ cup sugar
Blend in:
2 egg whites
Fill crust with:
Lemon curd or lemon pudding, or lemon pie filling
your own recipe.
Process coconut and sugar until coconut is minced.
This has to be done in a processor.
Blend in egg whites. Press mixture into well greased 4 inch
tartlet pans with removable bottoms. Bake at 325 degrees for
25 to 30 minutes or until golden brown. Remove from pans.
Fill each crust with lemon filling.
HINTS: Place 3 Tablespoons of coconut mixture into each heavily greased pan
Press into pan, and halfway through baking press crust down with a spoon and
then return to oven until golden brown. Bake tartlets in the lower third of the
oven at 325 degrees. Unmold crust while hot, before adding any filling. The
Crust gets thicker as it cools. First loosen the sides with a knife, then carefully
Push down the base plate to release the rim. Place crust on waxed paper to cool.
Alcy said this would be just as good for a lemon pie, make the coconut crust, and then
add your lemon mixture to it. It would be much easier than making all those little
tartlets. She also said to mix lemon yogurt and cool whip for topping.
PECAN CUPS
¾ cup butter, softened
2 packages (3oz. each) cream cheese softened.
2 cups all-purpose flour
Filling
1 & ½ cups packed brown sugar
2 eggs
1 tablespoon butter, melted
48 pecan halves
In a large bowl, beat butter and cream cheese until light and fluffy.
Gradually add flour, beating until mixture forms a ball. Cover and
refrigerated for 15 minutes. For filling, in a small bowl, combine
the brown sugar, eggs and butter.
Roll dough into 1- inch balls. Press onto the bottoms and up the
sides of greased miniature muffin cups. Spoon filling into cups; top each
with a pecan half.
Bake at 350◦ for 20 to 25 minutes or until golden brown. Cool
2 to 3 minutes before removing from pans to wire racks.
WALNUT THORNE COOKIES
1 cup plus 1 teaspoon butter, softened, divided
1 package (8oz) cream cheese, softened
3 cups all-purpose flour
4 cups ground walnuts
1 ¼ cups sugar, divided
½ cup 2% milk
1 teaspoon vanilla extract
1/8 teaspoon salt
In a large bowl, beat 1 cup butter and the cream cheese until
light and fluffy. Gradually add flour, beating until mixture forms a ball.
Divide dough into four portions; roll each into a 12 inch circle.
Melt the remaining butter. In a large bowl, combine the walnuts, ¾ cup
sugar, milk, vanilla, salt and melted butter. Spread over circles.
Cut each into 12 wedges. Roll up wedges, starting from the wide ends.
Place pointing side down on greased baking sheets. Curve ends to form crescents.
Bake at 325◦ for 35-40 minutes or until lightly browned. Remove to
wire racks. Place remaining sugar in a small shallow bowl. Roll warm cookies
in the sugar. This recipe makes about 3 dozen.
Alcy got the walnut right outside her door, as they are walnut farmers.
