Hot Artichoke and Crabmeat Dip

Ingredients

1 (14 oz) can of artichokes (not marinated), well drained

1 cup of mayonnaise

1/2 cup grated Parmesan cheese

3 Tbsp of lemon juice

2 Tbsp dry onion flakes (can substitute finely minced onion)

1 (6 oz) can of crabmeat, drained

Optional Garnish: crushed cornflake crumbs or paprika

Directions

Preheat oven to 350 degrees

Put artichokes, mayo, and parmesan cheese in food processor or blender.

Process until well blended.

Put in a 1 qt over proof casserole dish

Add garnish if desired

Bake at 350 deg for 20 minutes

Serve warm, however this is good even after it has cooled.

Captain's Chair Cheese Dip

Makes 3 cups

Ingredients

1 (16 0z) carton of small curd cottage cheese

8 oz of cream cheese, room temperature

4 oz  of crumbled blue cheese

1/2 (1 stick butter, melted

3 tbsp beef stock base

2 tsp of paprika

Directions

Combine the first 3 ingredients in a large bowl and mix well.

Blend the butter, stock base and paprika in another bowl.

Add the cheese mixture to the butter mixture and stir until thoroughly combined. 

Turn into a serving bowl and refrigerate.

Dip can be prepared one day ahead

Serve with your favorite raw veggies or crackers.

Oriental Pork Pot Stickers

Cook Time: 45 minutes
Prep Time: 30 minutes
Servings = 36

Ingredients:

1/3 cup celery
3 oz cooked lean pork, loin and shoulder blade
1 cup water
1 Tbs Sherry wine, dry
1 1/2 tsp cornstarch
36 Wonton wrappers, 3 1/2" square ( can be found either in the health food section of your grocery store or in the
produce area where some soy foods are found).
1 Tbs low sodium soy sauce
1/3 cup fresh chopped cabbage
1/4 cup dehydrated green onion, minced
1 tsp peanut oil

Directions:

1. In a medium bowl combine pork, cabbage, celery and green onion; mix well and set aside.
2. Combine first amount of soy sauce and oil with the sherry; stir in cornstarch till dissolved.
3. Pour soy mixture over pork mixture; toss to coat, cover and chill 30 minutes.
4. Spoon about 2 teaspoons filling in center of one wrapper; bring up sides diagonally to form a triangle and seal edges with water.
5. Transfer to a baking sheet and cover with a dry cloth; repeat with remaining wrappers.
6. In a large skillet heat the remaining oil.
7. Carefully place half the pot stickers in skillet. not letting sides touch; cook over medium heat 1 minute or till bottoms are browned.
8. Carefully add 1/2 of the water to skillet.
9. Reduce heat; cover and simmer 10 minutes.
10. Uncover and cook 3 to 5 minutes or till water evaporates, add more oil, if necessary; cook uncovered 1 minutes.
11. Transfer pot stickers to a baking sheet; place in a 250 degrees F oven to keep warm.
12. Repeat procedure with remaining pot stickers, oil and water.
13. Serve with Chinese mustard and soy sauce for dipping.

Honey Chicken Wings

Cook Time: 1 hr 30 min
Prep Time: 20 minutes

Serves 30

Ingredients:

3 lb Chicken wings
2 Garlic cloves minced
1 cup clover honey
1/4 tsp black pepper, ground
1 Tbs cornstarch
1/2 cup Soy sauce
1/2 cup Ketchup
2 tsp pure vegetable oil

Directions:

1. Preheat oven to 375 degrees F.
2. Cut off bony tip of wings; discard or save for another use. Cut each wing in half at the joint; place in single layer in shallow 3 quart baking dish.
3. Stir honey, catsup, soy sauce, oil, garlic, cornstarch, and pepper together in a medium size bowl; blend well. Pour over wings to coat, turning to coat.
4. Bake 1 1/4 hour to 1 1/2 hour or until browned; baste occasionally. Serve from a chafing dish or hot tray.

Ham and Cheese Dippers

2 servings

Ingredients:

2 oz deli ham, lean
1/4 cup Clover honey
2 Tbs Italian salad dressing
2 oz Yellow American cheese, deli slice
1/2 cup Sauce, barbecue
4 slices soft white bread
2 Tbs fresh raspberries (can substitute frozen)
1/2 cup yellow mustard
1/2 cup red raspberry jam

Directions:

1. Make sandwich with bread, ham, and cheese; cut into bite-sized squares.
2. Thread squares onto a toothpick; dunk into one of these Dipping Sauces and enjoy.
3. Make the Honey-Mustard Dipping Sauce by stirring together mustard and honey.
4. Make the Barbecue Dipping Sauce by stirring together the barbecue sauce and Italian dressing.
5. Make the Fruit Dipping Sauce by combining the fruit jam and 1 tablespoon minced fruit.

Grape Jelly Meatballs

Cook Time: 1 hour
Prep Time: 25 minutes
Serving size= 6

Ingredients:

3/4 large eggs
3/4 medium onion, peeled and chopped
1 1/2 lb Ground beef, 95% lean
7 1/2 oz Concord grape jelly
1/4 tsp black pepper
2 1/4 tsp fresh lemon juice
3/4 cup bread crumbs, plain
9 oz chili sauce
1/4 tsp salt

Directions:
1. Combine in a large sauce pan chili sauce, grape jelly and lemon; simmer.
2. Meanwhile mix together ground beef, egg, salt, pepper, onion and bread crumbs; mixing well.
3. Roll into small balls and drop into sauce and boil on medium for 1 hour.

Note: if you prefer and want to save some time you do not have to brown the meatballs first. They will brown in the sauce. Excellent served with spaghetti noodles or as a party snack.

Beef and Roasted Pepper Crostini

Cook Time:8 to 12 min
Prep Time:15 minutes
36 servings

Ingredients:

16 oz French baguette bread
3/4 lb medium roast beef lunchmeat, deli meat
2 garlic cloves, peeled
12 oz Frozen flame roasted red bell peppers
2 cup Five cheese Italian cheese, shredded
3 Tbs Olive oil, salad or cooking

Directions:

1. Heat oven to 450 degrees F. In 1-cup glass measure, combine oil and garlic; microwave on HIGH 30 seconds. Lightly brush top side of each bread slice with oil mixture; arrange on 2 baking sheets. Bake in 450 degrees F oven 6 to 8 minutes or until light golden brown.
2. Layer equal amounts of beef, red peppers and cheese over toasted bread. Return to oven; bake an additional 2 to 4 minutes or until cheese is melted. Serve immediately.

Appetizer Meatballs

Cook Time:30 minutes

Prep Time: 20 minutes
Serves 12

Ingredients:

2 lb cooked ground pork
1 cup water
1/4 tsp black pepper
1/4 cup low sodium soy sauce

Directions:

1. Preheat oven to 375 degrees F.
2. With hands or wooden spoon mix thoroughly pork, water, soy sauce and pepper in large bowl.
3. Shape into 3/4-inch balls (mixture will be fairly soft and balls will not be perfect).
4. Arrange meatballs closely together in single layer on non-greased shallow baking pan, like a jelly roll pan.
5. Bake for 20-30 minutes.
6. Remove from pan, and serve immediately with a dipping sauce, like your favorite salad dressings (Russian, Thousand Island, Ranch). (Dipping sauce not included in nutritional analysis.)
7. Use toothpicks to skewer meatballs to dip.
8. Or remove from pan, cool, cover and freeze or refrigerate; serve cold or reheated.

Source: Courtesy of www.theotherwhitemeat.com

Antipasto Platter

Ingredients:

1/4 cup capers, drained
1 cup marinated arichoke hearts
4 oz Kalamata olives
8 pieces Prosciutto, sliced thin
8 pieces Mozzarella cheese, deli sliced
1/2 cup Sun dried tomatoes

Directions:
Arrange the items on the platter. Garnish with fresh basil leaves.
Serves 8

Brie En Croute #2

Recipe courtesy Paula Deen

Ingredients

1 sheet frozen puff pastry (package comes with 2 sheets)
1 tablespoon butter
1/4 cup chopped pecans or walnuts
1 small (8-ounce) wheel Brie
1/2 cup raspberry jam
2 eggs, beaten

Directions

Preheat oven to 375 degrees F.
Defrost 1 sheet of puff pastry for approximately 15 to 20 minutes and unfold (place remaining sheet in freezer for later use). Melt butter in a saucepan over medium heat. Saute nuts in butter until golden brown, approximately 5 minutes. Place nuts on top of Brie and spread jam on top of nuts. Gently roll pastry with a rolling pin to increase the size of the sheet 1 to 2 inches in each direction. Brush both sides of the sheet with beaten egg. Center the wheel of Brie on top of the pastry sheet. Bring all four corners of the sheet together above Brie and twist slightly to form a "bundle." Tie gathered pastry with kitchen/cooking string (tie string in the form of a bow), arranging pastry until you are satisfied with the "bundle" shape. Place "bundle" on an ungreased cookie sheet and bake for 20 to 25 minutes until pastry is golden brown. Serve with top-quality crackers.

Brie En Croute #1

Recipe courtesy of Paula Deen

Ingredients:

1 sheet frozen puff pastry, pre-packaged
1/2 cup walnuts
1/8 teaspoon ground cinnamon
1 (8-ounce) wheel Brie
1/4 cup brown sugar
1 egg, beaten
Crackers, for serving

Directions:

Preheat oven to 375 degrees F.
Defrost puff pastry for approximately 15 to 20 minutes and unfold.
In a saucepan, melt the butter over medium heat. Saute the walnuts in the butter until golden brown, approximately 5 minutes. Add the cinnamon and stir until walnuts are coated well. Place the walnut mixture on top of the Brie and sprinkle the brown sugar over the mixture. Lay the puff pastry out on a flat surface. Place the brie in the center of the pastry. Gather up the edges of the brie, pressing around the brie and gather at the top. Gently squeeze together the excess dough and tie together with a piece of kitchen twine. Brush the beaten egg over top and side of Brie. Place Brie on a cookie sheet and bake for 20 minutes until pastry is golden brown.
Serve with crackers.
You could also layer the cheese with raspberry preserves and then the nuts for a different presentation. 

To give a special look, cut extra pastry into heart or flower shapes and bake until golden.

Smoky Chickpea Dip

Recipe and photo courtesy of Food and Wine

INGREDIENTS
1/2 pound dried chickpeas, soaked overnight and drained
1 teaspoon cumin seeds
4 small garlic cloves, smashed
3 tablespoons fresh lemon juice
1/4 teaspoon hot pimentón or other hot paprika
1/8 teaspoon cayenne pepper
2 tablespoons extra-virgin olive oil, plus more for drizzling
1 tablespoon extra-virgin olive oil with lemon (optional)
Salt
2 tablespoons chopped cilantro
Grilled bread or pita, for serving

DIRECTIONS
In a medium saucepan, cover the chickpeas with 3 inches of water and bring to a boil. Cover and simmer over moderate heat until just tender, about 1 hour and 15 minutes. Drain the chickpeas well and pat dry.
Meanwhile, in a small skillet, cook the cumin seeds over moderate heat, shaking the pan until they are lightly toasted, about 3 minutes. Transfer to a spice or coffee grinder and let cool, then grind to a fine powder.
In a food processor, combine the chickpeas with the garlic, lemon juice, cumin, pimentón and cayenne pepper and pulse until finely chopped. With the machine on, add the 2 tablespoons of extra-virgin olive oil and the lemon olive oil in a slow, steady stream and puree until the chickpea dip is very smooth. Season the dip with salt, then scrape it into a shallow bowl. Drizzle with extra-virgin olive oil, sprinkle with the cilantro and serve with grilled bread or pita.

MAKE AHEAD The chickpea dip can be refrigerated overnight. Let return to room temperature, drizzle with olive oil and sprinkle with cilantro before serving.

Mushroom Pomponnettes (Quiche)

Recipe and photo courtesy of Food and Wine

INGREDIENTS

PASTRY
1 cup all-purpose flour
6 tablespoons unsalted butter, cut into pieces and chilled
1/8 teaspoon salt
1 large egg, lightly beaten
FILLING
1 cup dried porcini mushrooms (1 ounce)
2 cups boiling water
1 tablespoon unsalted butter
1 tablespoon extra-virgin olive oil
1 garlic clove, minced
Salt and freshly ground pepper
1 tablespoon finely chopped flat-leaf parsley
1/2 cup heavy cream
1 large egg
1 large egg yolk
1/2 cup shredded imported Fontina cheese (2 ounces)
1 tablespoon snipped chives

DIRECTIONS

MAKE THE PASTRY: In a food processor, pulse the flour with the butter and salt until the mixture resembles coarse meal. Pour the beaten egg evenly over the mixture and pulse several times, just until evenly moistened. Transfer the pastry to a work surface and gather it into a ball. Flatten the pastry into a disk, wrap in plastic and refrigerate for at least 30 minutes.
Preheat the oven to 350°. On a lightly floured surface, roll out the pastry to a 14-inch round a scant 1/8 inch thick. Using a 2 1/4-inch round cookie cutter, stamp out as many rounds as possible. Reroll the scraps and stamp out more rounds.
3. Line the cups of three 12-cup mini-muffin pans with the pastry rounds, pressing the pastry into the molds. Refrigerate until firm.
Cut out thirty-six 2-inch squares of foil and line the pastry with them. Bake for 15 minutes, or until the shells are dry. Remove the foil and let cool.
MEANWHILE, MAKE THE FILLING: In a heatproof medium bowl, soak the porcini in the boiling water until softened, about 20 minutes. Lift the por-cini out of the soaking liquid and pat dry, then finely chop them.
In a medium skillet, melt the butter in the olive oil. When the foam subsides, add the porcini and cook over moderately high heat, stirring, until golden, about 3 minutes. Add the garlic and cook until fragrant, about 1 minute. Season with salt and pepper and stir in the parsley. Transfer the mushroom mixture to a bowl and let cool, then whisk in the cream, whole egg, egg yolk and Fontina.
Spoon the mushroom custard into the pastry shells and sprinkle with the chives. Bake at 350° for about 15 minutes, or until set. Let the pomponnettes cool slightly before serving.

MAKE AHEAD The baked pomponnettes can be refrigerated overnight and rewarmed in a 325° oven.

3 DOZEN HORS D'OEUVRE

Spiced Caramelized Cauliflower Florets

Recipe and photo courtesy of Food and Wine

INGREDIENTS

1 large head cauliflower (about 3 pounds), cut into florets
4 tablespoons unsalted butter, melted
1 teaspoon sugar
1/2 teaspoon salt
1/2 teaspoon freshly ground pepper
1/2 teaspoon sweet paprika
1/2 teaspoon hot paprika
1/4 teaspoon cinnamon
Coarse salt, for sprinkling

DIRECTIONS
Preheat the oven to 500°. In a large bowl, toss the cauliflower with the butter. In a small bowl, combine the sugar, salt, pepper, sweet and hot paprika and the cinnamon. Toss the spices with the cauliflower until evenly coated. Spread the cauliflower on a baking sheet in a single layer. Roast for 20 minutes, stirring once or twice, until the florets are crisp-tender and caramelized. Mound the florets on a serving platter or in a colorful glass bowl and sprinkle with coarse salt. Serve hot or warm, with toothpicks.
Cook It!

Alsatian Potato and Bacon Tart

MAKES ABOUT 2 DOZEN SQUARES

INGREDIENTS
6 ounces meaty slab or thick-cut bacon, cut into 1/4-inch pieces
1 medium onion, thinly sliced
1 medium baking potato, peeled and coarsely shredded
2 teaspoons sherry vinegar
2 teaspoons snipped chives
1 teaspoon chopped sage
Salt and freshly ground pepper
1/2 pound prepared pizza or bread dough, thawed if frozen
1/4 cup crème fraîche
1/8 teaspoon freshly grated nutmeg

DIRECTIONS
Preheat the oven to 500°. In a large, heavy skillet, cook the bacon over moderate heat until lightly browned around the edges, about 3 minutes; drain. Add the onion to the skillet and cook over moderate heat until lightly browned, about 2 minutes. Add the potato and cook, stirring, for 3 minutes; add a little water to the pan if the potato begins to stick. Stir in the vinegar, chives and sage and season with salt and pepper; remove from the heat.
On a lightly floured surface, roll out the dough to a 10-by-13-inch rectangle. Transfer to a lightly floured baking sheet, stretching it back into the rectangle.
Stir the crème fraîche and nutmeg into the potato mixture and spread it over the dough, leaving a 1/2-inch border all around. Scatter the bacon on top. Bake the tart for 12 minutes, or until the edges are browned. Cut into squares and serve hot.

MAKE AHEAD The tart can be baked earlier in the day; reheat before serving.

Red Pepper, Garlic and Pecorino Gougeres

MAKES ABOUT 5 DOZEN GOUGÈRES

INGREDIENTS

1 large red bell pepper--stemmed, seeded, deribbed and cut into 1-inch pieces
1/2 cup water
2 garlic cloves, very finely chopped
6 tablespoons unsalted butter, cut into pieces
3/4 teaspoon salt
1/4 teaspoon freshly ground pepper
1 cup all-purpose flour
4 large eggs
1/2 cup freshly grated Pecorino Romano cheese
Pinch of cayenne pepper

Recipe and photo courtesy of Food and Wine

WHITE BEAN DIP WITH HERBS

Recipe and photo courtesy of Food and Wine

INGREDIENTS

1/4 cup plus 2 tablespoons extra-virgin olive oil
3 garlic cloves, very finely chopped
1 teaspoon finely chopped sage
1/2 teaspoon finely chopped rosemary
Two 19-ounce cans cannellini beans, drained ( any canned white beans will do)
2 tablespoons water
Salt
Cayenne pepper
Pita chips, for serving

DIRECTIONS
In a medium skillet, heat 1/4 cup of the olive oil until shimmering. Add the garlic, sage and rosemary and cook over moderately high heat, stirring, until fragrant and the garlic is just beginning to brown, about 1 minute. Add the beans and toss to coat.
Transfer the cannellini beans to a food processor. Add the water, season with salt and cayenne and process to a fairly smooth puree. Transfer the dip to a small serving bowl, drizzle the remaining 2 tablespoons of olive oil on top and serve with pita chips.

Note: Drizzling a high quality olive oil over this dip will add depth ad complexity, but stick with a less expensive supermarket brand when sauteing the garlic and herbs in step 1.

Peppered Caramel Corn

Prep: 5 min., Cool: 10 min. This recipe was tried with several buttery toffee popcorn brands with mixed results. To get the same results as our Test Kitchens, buy the one suggested at the end of the recipe. Heating the purchased mix in the microwave allows the pepper to stick.

Ingredients

1 (12-oz.) package buttery toffee popcorn with peanuts
1/4 teaspoon pepper

Preparation
1. Microwave popcorn with peanuts in a large microwave-safe bowl at HIGH 2 minutes, stirring at 30-second intervals. Stir in pepper. Spread mixture in an even layer in a lightly greased jelly-roll pan. Let cool 10 minutes; break into pieces. Store in an airtight container up to 1 week.
Note: For testing purposes only, we used Crunch 'n Munch Buttery Toffee Popcorn With Peanuts.

Yield
Makes 4 cups

Southern Living, OCTOBER 2007

Cheddar Cornmeal Sticks

Courtesy of Better Homes and Gardens

Ingredients

2 cups finely shredded sharp cheddar cheese (8 ounces)
1/2 cup butter
1 1/4 cups all-purpose flour
1/4 cup yellow cornmeal
1/4 teaspoon salt
1/4 teaspoon cayenne pepper
1/4 teaspoon ground nutmeg

Directions

1. Preheat oven to 350F. Lightly grease baking sheets; set aside. In a large bowl, combine shredded cheese and butter; let stand until room temperature (about 1 hour). Beat with an electric mixer until well mixed. Stir in flour, cornmeal, salt, cayenne pepper, and nutmeg. Divide dough in half.
2. On a lightly floured surface, roll each dough half into a 12x4-inch rectangle. Using a sharp knife, slice dough into 4x1/2-inch pieces.
3. Place dough pieces 1/2 inch apart on prepared baking sheets. Bake about 15 minutes or until bottoms are lightly browned. Transfer to a wire rack; cool. Makes 48 crackers.
4. Bake Ahead: Prepare, bake, and cool crackers as directed. Layer crackers between sheets of waxed paper in an airtight container; cover. Store at room temperature for up to 3 days.

Shrimp Cocktail with a different twist

Tired of the same old cocktail sauce? Try this Cajun sauce for a new taste treat

Ingredients

Zest and juice of 1 lemon
2 cloves garlic, crushed
2 tsp. Cajun or Creole seasoning
1 bay leaf
1-1/2 lbs. large shrimp, shelled and deveined

Sauce:
1 Tbs. fat-free sour cream
2 Tbs. bottled horseradish
1/4 cup ketchup
2 Tbs. Creole of Dijon mustard
1 Tbs. light mayonnaise
1/2 tsp. Cajun or Crole seasoning
1/4 tsp. hot pepper sauce

Directions
1. Bring 3 quarts water, lemon zest and juice, garlic, seasoning and the bay leaf to a boil in a large saucepan. Add shrimp and return to boiling. Boil for 1 minute or until pink and cooked through. Drain, rinse under cold water.
2. Mix sour cream, horseradish, ketchup, mustard, mayonnaise, seasoning and hot pepper sauce. Serve with shrimp.