VEGETABLE APPETIZER TRAY



VEGETABLE APPETIZER TRAY

2 sticks celery

2 carrots

1/2 red pepper

1 cup broccoli florets

1 cup cauliflower florets

6 radishes

1/2 cucumber

1 small loaf pumpernickel bread

1/2 10oz package frozen chopped spinach

1 cup (8 oz) sour cream

1 green onion

1/2 packet ranch style dressing mix (ex. Hidden Valley)

1. Make dip: Carefully drain and chop spinach, add sour cream, chopped green onion and flavoring mix.

2. Cut top from pumpernickel loaf and scoop out center. Cut bread into bite size chunks.

3. Place dip into pumpernickel loaf. Place in the middle of a large serving platter.

4. Prepare vegetables: Peel and slice carrots into sticks, wash and slice celery into sticks. Prepare radish roses and place in iced water to open. Cut red pepper into slices and remove seeds. Wash and cut broccoli and cauliflower into florets. Slice cucumber.

5. Put vegetables on platter in a decorative way.

PIGS IN A BLANKET

1 hot dog for each person

1 ½ Pillsbury refrigerated biscuit for each person

Ketchup and mustard

1. Heat oven to 400ºF.

2. Grease a cookie sheet with shortening using paper towel.

3. Using a cutting board, cut each hot dog into 3 parts.

4. Cut biscuits in half.

5. Wrap cut biscuits around cut hot dogs. Overlap biscuit ends, and pinch together.

6. Place hot dogs with overlapped edges down on cookie sheet.

7. Bake 10-12 minutes or until lightly browned.

8. Serve with ketchup or mustard.

HONEY MILK BALLS

½ cup honey

½ cup peanut butter

1 cup dry milk

½ cup chocolate chips

1 cup uncooked quick oats

1. Put quick oats, chocolate chips, dry milk and peanut butter in bowl.

2. Add honey. Stir ingredients together until well combined.

3. Roll the mixture into small balls and place on waxed paper.

PUPPY CHOW FOR PEOPLE

5 cups Crispix cereal

1 cup chocolate chips

¼ cup peanut butter

1 cup powdered sugar.

½ cup M & M’s or peanuts

1. In a microproof mixing bowl, microwave chocolate chips and peanut butter on high for 1 minute. Stir and heat an additional 15-20 seconds on high until melted. DO NOT OVERCOOK. Mixture should be runny.

2. Pour mixture over Crispix cereal in large mixing bowl. Stir to coat well.

3. Add 1 cup powdered sugar to cereal mixture. Cover bowl and shake or stir with a big spoon until thoroughly coated. Add M & M’s or peanuts. Stir or shake well.

RICE KRISPIE TREATS

Microwave directions

1. Spray 13” x 9” glass pan with Pam over sink.

2. Measure 6 cups rice krispies into a large bowl.

3. Microwave ¼ cup margarine and 10 oz marshmallows in a microwave safe mixing bowl at high for 2 minutes.

4. Stir marshmallow and margarine mixture to combine well.

5. Microwave marshmallow and margarine mixture on high for one minute longer.

6. Stir melted mixture until smooth.

7. Add cereal. Stir until well coated. Press into pan. Work quickly!! Cut when cool.

CINNAMON TWISTS

1 package refrigerator biscuits (10 in a package)

2 tablespoons margarine

¼ cup sugar

1 teaspoon cinnamon

1. Preheat oven to 350 º F. Grease a cookie sheet.

2. Place 2 tablespoons margarine in a glass bowl. Cover with wax paper. Place in microwave. Heat until melted – about 30 seconds.

3. In a small bowl combine ¼ cup sugar and 1 teaspoon cinnamon.

4. Remove the biscuits from the tube. Roll biscuits into long ropes. Roll biscuits in melted margarine, then in sugar mixture.

5. Shape into twists and place on greased cookie sheet.

6. Bake 8-10 minutes. Remove from cookie sheet and place on serving platter.

GARLIC BREAD

1/2 loaf of French Bread - Sliced into 6 to 8 pieces using a cutting board and bread knife.

1 garlic clove, minced

1/4 cup softened butter

1 teaspoon chopped fresh parsley

1. Preheat oven to 400(F.

2. Lay the slices of bread on the jelly roll pan.

3. Melt butter in microwave for 20 seconds in a small glass bowl.

Mix garlic, butter, and parsley.

4. Brush the butter mixture on the top of each slice of bread.

5. Bake for 10 min.

FRUIT SALSA WITH CINNAMON CHIPS

Cinnamon chips

2 tablespoons sugar

1 teaspoon ground cinnamon

4 (8 – inch) flour tortillas

1. Preheat oven to 475ºF.

2. Combine sugar and cinnamon in small bowl.

3. Brush tortillas with water.

4. Sprinkle sugar mixture evenly over tortillas.

5. Cut each tortilla into 8 wedges with pizza cutter, arrange on baking sheet and bake for 5-7 minutes or until golden brown. Cool completely.

Salsa

1 large granny smith apple, chopped

1 medium pear, chopped

6 large strawberries, hulled and sliced

1 large orange, peeled and chopped

1 kiwi, peeled and chopped

1 tablespoon packed brown sugar

3 tablespoons orange juice

Combine brown sugar and orange juice in large bowl. Add fruits and stir to combine.

TOSTADA SALAD

(Open faced tacos)

6 corn or flour tortillas or 6 tostada shells

1 tablespoon vegetable oil

1 medium onion, finely chopped

1 lb. ground beef of 1 lb. shredded cooked chicken

1 (8 oz) can tomato sauce

1 (16 oz.) can refried beans, heated

1 (15 oz.) jar taco sauce

3 cups grated Monterey Jack or cheddar cheese

3 cups shredded lettuce

2 medium tomatoes, sliced

Sour cream

1. If using tortillas: In a large skillet, heat enough oil to cover pan. Fry 1 tortilla at a time until brown and crisp, about 30 seconds on each side. Remove and drain on paper towels. (Tortillas can be prepared the day before. To reheat, put uncovered into a 200ºF oven for about 20 minutes).

2. For beef tostadas: In the same skillet, heat the 1 tablespoon oil. Add onion. Saute until onion is soft. Add beef and cook until brown, stirring frequently. Drain off excess grease. Stir in tomato sauce. Simmer, uncovered, for about 10 minutes.

3. For chicken tostadas: Shred or finely chop the cooked chicken. Combine tomato sauce and cooked chicken. Simmer, uncovered for about 10 minutes.

4. To assemble: Place about ¼ cup refried beans on each tortilla; spread with about 1/3 cup of the meat or chicken mixture. Sprinkle with cheese and lettuce. Arrange tomato on top. Top with salsa and sour cream if desired.

ORANGE JULIUS

1 – 6 oz can or ¾ cup orange juice concentrate, defrosted

1 cup milk

1 cup water

¼ cup sugar

1 teaspoon vanilla

10 ice cubes

Place all the ingredients in a blender. Run on CHOP until ice is finely crushed.

5-6 servings

STRAWBERRY JULIUS

½ of a 10 oz pkg. frozen strawberries

1 cup milk

1 cup water

1/3 cup sugar

1 ½ teaspoon vanilla

7-9 ice cubes

Place all ingredients in blender. Blend on high speed until smooth.

5-6 servings

WAKE-UP BREAKFAST PUNCH

2 cups orange juice

½ cup cranberry juice

½ cup pineapple juice

2 cups club soda

Mix together in a pitcher, pour over ice cubes in glass.

BREAKFAST PUNCH

1 ½ cups orange juice

3 cups apple juice

3 tablespoons sugar

1 tablespoon lemon juice

Stir together in pitcher and pour over ice cubes in glass.

BANANA BREAKFAST SHAKE

2 frozen peeled bananas

3 cups milk

1 teaspoon vanilla extract

½ teaspoon almond extract (optional)

1. Peel and slice 2 medium bananas. Place in plastic bag. Freeze.

2. Place frozen bananas in blender with the other ingredients. Blend about 20 seconds, until smooth. Sprinkle with cinnamon.

SANGRIA FRUIT PUNCH

¼ cup sugar

1 cup orange juice

4 cups grape juice

½ lemon, sliced thinly

½ orange, sliced thinly

1 small apple, cut into thin wedges

1 bottle (1 liter) ginger ale or 7 up

ice

In punch bowl, combine sugar, orange juice and grape juice. Add fruit slices. Stir until sugar is dissolved. Just before serving, add soda and ice.

Serves 8

ICED TEA

6 tea bags

8-10 cups water

1 orange

1 lemon

¼-1/2 cup sugar (to taste)

Bring water to boil. Pour over tea bags in serving jug. Steep tea 5-10 minutes. Remove tea bags. Stir in sugar. Squeeze the lemon and orange, add juice to tea and stir. Chill thoroughly before serving.

Makes about ½ gallon

RASPBERRY LEMONADE

1 (12 fl. Oz) can frozen raspberry lemonade concentrate

3 cups water

¾ teaspoon lime juice

1 (12 oz) can or bottle lemon-lime flavored carbonated beverage

1 cup crushed ice

1 cup fresh raspberries

1 mint sprig for each glass

In a large punch bowl or jug, combine raspberry lemonade concentrate, water and lime juice. Stir in lemon-lime soda and crushed ice. Garnish each glass with some fresh raspberries and a mint sprig.

8 servings

ICED COFFEE

2 teaspoons instant coffee granules

1 teaspoon white sugar (or to taste)

2 tablespoons boiling water

6 fluid ounces cold milk

In a sealable jar, combine instant coffee, sugar and water. Cover the jar and shake until it is foamy. Pour into a glass filled with ice. Fill the glass with milk. Adjust sugar to taste.

Makes 1 glass

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