E Cookbooks Appetizer Recipe Sampler: VJJE Publishing Co
E Cookbooks Appetizer Recipe Sampler: VJJE Publishing Co
E Cookbooks Appetizer Recipe Sampler: VJJE Publishing Co
Table of Contents
Introduction.........................................................................................................................................................1 Personalized Cooking Aprons ...........................................................................................................................2 Anchovy Antipasto ............................................................................................................................................3 Apple and Brie Fondue .....................................................................................................................................4 Artichoke Dip ....................................................................................................................................................5 Artichoke Dip ....................................................................................................................................................6 Artichokes and Shrimp Dip .............................................................................................................................7 Arugala Salad with Balsamic Vinegar Dressing ............................................................................................8 Asparagus Cream Cheese Spread ...................................................................................................................9 Baby Reubens ..................................................................................................................................................10 Bacon and Chunky Clam Dip ........................................................................................................................11 Bacon Wrapped Scallops ................................................................................................................................12 Baked Artichoke Pastry .................................................................................................................................13 Baked Artichoke Dip ......................................................................................................................................14 Baked Clams ....................................................................................................................................................15 Barbecue Cocktail Meatballs .........................................................................................................................16 Barbecue Mini Meatballs ...............................................................................................................................17 Bell Pepper Dip ...............................................................................................................................................18 Cancun Stuffed Mushrooms ..........................................................................................................................19 Cannelloni Brushetta ......................................................................................................................................20 Caper and Garlic Vegetable Dip ...................................................................................................................21 Cheese Ball Spread .........................................................................................................................................22 Cheese Buns .....................................................................................................................................................23 Chicken Tenders with Dipping Sauce ...........................................................................................................24 i
Table of Contents
Chinese Chicken Wings ..................................................................................................................................25 Corn Salsa ........................................................................................................................................................26 Crab Cakes ......................................................................................................................................................27 Crabmeat Stuffed Mushrooms ......................................................................................................................28 Crab Meat Appetizer ......................................................................................................................................29 Crabmeat Balls ................................................................................................................................................30 Crab Stuffed Mushrooms ...............................................................................................................................31 Cream Cheese and Caviar Dip ......................................................................................................................32 Cucumber Dip .................................................................................................................................................33 Curried Yogurt Dip ........................................................................................................................................34 Deep Fried Pork Meatballs ............................................................................................................................35 Deviled Eggs Lisa ............................................................................................................................................37 Easy Herb Spread ...........................................................................................................................................38 English Muffin Crab Cakes ...........................................................................................................................39 Five Cheese Baked Ziti ...................................................................................................................................40 Fried Meat Ravioli ..........................................................................................................................................41 Fried Mozzarella with Roasted Pepper Sauce..............................................................................................42 Fried Tomatoes................................................................................................................................................43 Garlic and Blue Cheese Bread .......................................................................................................................44 Garlic Clam Dip ..............................................................................................................................................45 Sauteed Goat Cheese Cakes ...........................................................................................................................46 Hot Stuffed Mushrooms .................................................................................................................................47 Hot Wings ........................................................................................................................................................48 Italian Bread Boat Dip....................................................................................................................................49 ii
Table of Contents
Jumbo Garlic Shrimp .....................................................................................................................................50 Little Franks with Orange Dipping Sauce ....................................................................................................51 Marinated Mushrooms ...................................................................................................................................52 Mashed Potato Stuffed Mushrooms ..............................................................................................................53 Mexican Dip .....................................................................................................................................................54 Mixed Cheese Spread .....................................................................................................................................55 Mozzarella Sticks with Spicy Sauce ..............................................................................................................56 Mushroom and Nut Pate ................................................................................................................................57 Mushroom & Sun Dried Tomato Spread .....................................................................................................58 Mushroom Bread ............................................................................................................................................59 Onion Rings with Dipping Sauce ...................................................................................................................60 Pancake Syrup Chicken Wings......................................................................................................................61 Peanut Chili Dip ..............................................................................................................................................62 Pesto Crescents ................................................................................................................................................63 Pierogies with Sour Cream ........................................................................................................................64 Pork Tenderloin with Roasted Garlic Mayonnaise .....................................................................................65 Quick Stuffed Celery ......................................................................................................................................66 Raisin Spread ..................................................................................................................................................67 Red Bell Pepper Pancakes ..............................................................................................................................68 Salmon Dip ......................................................................................................................................................69 Salsa with Shrimp ...........................................................................................................................................70 Sausage Dip......................................................................................................................................................71 Sauteed Mushrooms........................................................................................................................................72 Sauteed Mushrooms in Biscuits .....................................................................................................................73 iii
Table of Contents
Sesame Chicken ...............................................................................................................................................74 Spinach and Bacon Dip ..................................................................................................................................75 Spinach Dip......................................................................................................................................................76 Sweet Potato Appetizers .................................................................................................................................77 Tomato and Basil Bruschetta .........................................................................................................................78 Tomato Potato Skins .......................................................................................................................................79
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Introduction
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Introduction
a great gift idea for anyone ... including yourself! We'll inscribe two lines of YOUR text in a variety of colors YOU choose. You can be like a professional chef with a name and title! Create a personalized cooking apron for yourself or as a great gift idea for anyone that cooks. Or, choose from over thirty professionally designed styles of aprons with colorful themes.
Anchovy Antipasto
1/2 3 1 1 1 2 4 8 cup vegetable oil anchovy fillets, finely chopped can of tuna, drained and mashed 6 oz. jar marinated artichoke hearts, drained and cut up small bag of baby greens tbsp. lemon juice tomatoes cut into 8 slices each slices of pepperoni
Preparation: 1. In small bowl combine anchovy, oil and lemon juice. Let stand. 2. Pour anchovy mixture into larger bowl and add all ingredients except baby greens. Mix well. 3. Place baby greens on individual dishes and pour mixture ontop of greens. 4. Serve.
Anchovy Antipasto
Preparation: 1. Remove rind from cheese and cut into cubes. 2. Place cheese in fondue dish. Heat until cheese has melted but not liguidy. 3. Serve apple slices to dip into cheese. You can use teared pieces of italian bread also.
Artichoke Dip
1 5 6 2 1 2 1 can artichoke hearts, chopped up scallions, chopped garlic cloves, minced tsp. butter 8 oz. whipped cream cheese cups sour cream cup muenster cheese
1. Preheat oven to 350 degrees. 2. Grease small baking dish. 3. In medium bowl combine all ingredients. 4. Place in greased baking dish and bake for 10 minutes. 5. Serve with crackers.
Artichoke Dip
Artichoke Dip
2 can artichoke hearts, drained and chopped up 2 cup mayonaise 1 cup parmesan cheese Preparation: 1. Mix all ingredients together and place into medium bakin g dish. 2. Bake for 10 minutes and serve with crackers.
Artichoke Dip
1. Cook bacon in microwave or fry. Let cool and break up into tiny small pieces. 2. Place all ingredients into food processor or blender. Mix well. 3. Refrigerate for 1 hour before serving. 4. Serve with vegetables, breads or crackers.
Baby Reubens
40 2 1 1/2 slices of party rye pkgs. of shredded swiss cheese 10 oz. can sauerkraut, rinsed lb. sliced corn beef dijon mustard
1. Place bread on baking sheet. Broil for 2 minutes. 2. Arrange corn beef, mustard and sauerkraut on bread. 3. Broil for 5 minutes. 4. Serve.
Baby Reubens
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1. Preheat oven to 350. 2. Cut medium size hole on top of bread. Remove inside of bread to hollow it out. 3. In small saute pan cook onions and garlic in 1 tbsp. butter. 4. In medium bowl combine all ingredients and blend well. Add in the onions and garlic mixture and blend well. 5. Scoop into bread mixture. 6. Place top of bread back on. 7. Cover bread completely in aluminum foil and bake for 60 minutes. 8. Serve with the pulled out bread or other breads or crackers.
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Baked Clams
48 littleneck clams 1 cups bread crumbs 4 cloves garlic, minced 4 tbsp. roasted peppers, minced 4 tbsp. olive oil 1 tbsp. oregano 1. First clean clams. Pry them open with a butter knife (it is safer than steak knife). Cut out the clam and reserve in bowl. Save one side of the clam shell for serving. We will need 48 halves. 2. In small bowl combine bread crumbs, garlic, peppers, oil and oregano. Mix well. Now with the clams, I prefer to chop up all the clams into little pieces (my preference). If you choose to chop them up mix the chopped clams with other ingredients and spoon mixture into clams shells. If you choose not to, take whole clams and place back in shell and spoon mixture over clam. 3. Place clams on large cookie sheet and bake for about 10 minutes. If you like you can garnish with parmesan cheese and lemon. 4. Please make sure before placing clam back into shell that you clean them well.
Baked Clams
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1. Blend all ingredients together except oil. 2. Make meatballs about the width of a quarter. 3. You can either fry them on top of the stove or bake them in the oven with the remaining barbecue sauce. 4. If you fry them heat them for 510 minutes in the oven in the remaining barbecue sauce.
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Cannelloni Brushetta
2 1 1 1 1 13 oz. cans cannelloni beans, drained and rinsed tsp. olive oil tsp. salt 4 oz. jar sweet red pimentos large french bread, cut into 1/2 inch slices
1. In food processor or blender combine beans, olive oil, salt and pimentos. Blend until smooth. 2. Preheat oven to broil. Place bread on cookie sheet and broil for 1 minute. 3. Spread bean mixture onto bread and broil for 35 minutes. Watching carefully not to burn. 4. Serve on nice dish.
Cannelloni Brushetta
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Cheese Buns
12 1 1 hot dog buns lb. cheddar cheese, grated stick of butter
Preparation: 1. In large bowl combine butter and grated cheese. 2. Open buns and spread mixture inside. 3. Place on large cookie sheet and broil for 35 minutes. 4. Remove from oven and slice bun into 6 pieces and serve.
Cheese Buns
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1. Heat oven to 375 degrees. 2. Combine eggs and water. Dip chicken tenders into egg mixture and cover with bread crumbs. 3. Place on baking dish and bake for 50 minutes. 4. In small bowl combine barbecue sauce and sour cream. Chill for 30 minutes before serving. 5. Arrange on platter and serve or place 34 pieces on each plate and top with heaping spoonful of sour cream mixture and serve as appetizer first course.
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Corn Salsa
2 3 4 1 1 1 3 2 cans drained corn tbsp. lime juise tbsp. olive oil large tomatoe, diced and seeded 15 oz. can black beans rinsed and drained red onions, finely chopped tbsp. parsley tbsp. red wine vinegar
Preparation: 1. In bowl combine all ingredients and refrigerate for 2 hours. 2. Add salt and pepper to taste. 3. Serve with large tortilla chips.
Corn Salsa
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Crab Cakes
1 1/2 1 5 1 2 3 1/2 2 4 1/4 1 lb. crabmeat cup oil tbsp. oil shallots, minced cup whipping cream eggs cups italian bread crumbs white wine tsp. garlic powder scallions, chopped cup horseradish sauce cup parsley
1. In skillet heat 1 tbsp. oil and cook shallots and scallions. Cook until tender. Add in wine, whipping cream and horseradish sauce. 2. Let simmer for 5 minutes and let cool. 3. In large bowl combine this mixture with crabmeat, eggs, breadcrumbs and parsley. Make into either 8 hamburger like patties or 32 small balls. 4. Heat 1/2 oil until hot and saute the crab cakes or balls in oil. Cook until all sides are golden brown. 5. You might want to top with a tsp. of horseradish on each cake or in the center of the 8.
Crab Cakes
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1. Heat oven to 375. 2. In large bowl combine all ingredients, mixing well. 3. In medium casserole dish coat side with butter and bread crumbs. (You would use the same technique if you were coating a cake pan with butter than dusting with flour). 4. Add mixed ingredients to casserole dish and bake for 2025 minutes. If the top has not browned at the end, turn on broiler for 1 minute. 5. Let cool for 15 minutes. Serve with crackers or little pieces of torn french bread.
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Crabmeat Balls
2 1 12 1 3 1 1 1 1 7 oz. cans crabmeat tsp. parsley slices of bacon cup seasoned bread crumbs tbs.. cooking sherry tbs.. lemon juice tsp. onion powder tsp. mustard pinch salt tsp. pepper
Preparation: 1. Lay bacon on papertowels and cover with papertowels. Place in microwave and cook for 10 minutes on high. Cook until totally brown and crispy. Remove and let cool. When cooled, place between papertowels again and crush with hands until you make all crumbs.
Crabmeat Balls
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Preparation: 1. Mix all ingredients well and refrigerate for 1 hour. 2. Serve as dip with crackers.
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Cucumber Dip
2 large cucumbers 2 8 oz. pkgs. cream cheese cup white vinegar 2 tsp. salt tsp. garlic salt 3/4 cup mayonnaise 1. Peel cucumber skin off and then grate into medium slices. 2. Mix cucumber in vinegar and salt overnight. 3. In small mixing bowl add cream cheese, mayonnaise and garlic. Mix well. 4. Squeeze excess liquid from cucumber and mix cucumbers with cream cheese mixture and stir well. 5. Serve this with vegetables or tortilla chips.
Cucumber Dip
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1. Combine all ingredients and blend well. 2. Refrigerate 20 minutes before serving. 3. Serve with vegetables.
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submerse the pork ball. Place as many pork balls in very hot oil and cook for 58 minutes, sometimes longer. You will be able to tell. 7. In small bowl combine mustard and mayonnaise. To serve place heaping teaspoon in middle of dish and place pork balls around it. Serve as a first course or appetizer.
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Ziti: 2 2 2 2 2 2 lbs. ziti 15 oz. pkgs. of ricotta cheese, skim or whole cups shredded swiss cheese cups parmesan cheese cups shredded provolone cups crumbled bleu cheese
1. Make sauce first. Combine all ingredients and simmer for 1 hour or until ready to use. 2. In large bowl combine all the remaining ingredients and mix well. Add in half the sauce and mix well. 3. When ziti is cooked drain very well and add in to sauce and cheese mixture. Mix well. 4. In 1 or 2 baking dishes pour in ziti mixture and you may want to add some sauce to the top and garnish with sauce and parsley. 5. Bake at 350 for 45 minutes. Let set in oven for 15 more minutes and serve. 6. Serve with salad and bread.
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1. Combine eggs and water. Dip ravioli into egg mixture and then into bread crumbs. 2. Heat oil in large skillet and fry ravioli until golden brown. 3. Place on papertowel to remove excess grease. 4. Heat alfredo sauce on stove or in microwave. Place in bowl to serve. 5. Arrange ravioli on dish around alfredo sauce.
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Fried Tomatoes
2 6 2 2 1 3 1 1 1 1 eggs large red tomatoes, cut into 4 slices each cups bread crumbs cups olive oil strip of bacon (optional) cups mayonnaise cup mustard, any kind tsp. salt small onion, diced tsp. pepper tsp. cayenne pepper cup parsley cup thyme
1. Heat oil in large fry pan. 2. Make egg wash with the eggs, add a little water. 3. Dip tomatoes in egg and then in bread crumbs. 4. Place in fry pan and fry until golden brown on both sides. 5. Set aside on paper towel to remove excess oil. 6. To make sauce, mix together mayonnaise, mustard, onion, salt, pepper, cayenne. parsley and thyme. Mix well. 7. On salad plate place three tomatoes in an arrangement and place a large tablespoon of mayonnaise in the middle.
Fried Tomatoes
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1. Preheat oven to 350. 2. In small bowl combine blue cheese dressing, garlic, and parmesan cheese. 3. Spread each loaf of bread with butter. 4. Spread on blue cheese and parmesan mixture. 5. Bake for 1520 minutes.
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1. In large fry pan saute leek until soft. Empty into medium bowl. Add in goat cheese, at room temperature, garlic, salt, pepper and cayenne pepper. Mix well with hands. Make shapes the size of a flattened egg. 2. Dip goat cheese shape into flour, egg and bread crumbs. Fry on medium heat until golden brown. 3. Serve with salad.
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1. Preheat oven to 325. 2. Combine all ingredients except mushrooms. 3. Spoon in mixture to mushrooms and bake for 20 minutes.
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Hot Wings
5 1 1 4 2 1 3 2 1 lbs. chicken wings lb. butter 8 oz. can tomato sauce tsp. cayenne pepper tsp. garlic powder tsp. black pepper tsp. tobasco sauce cups pancake syrup tsp. onion powder
1. Bake chicken wings at 400 degrees until thoroughly cooked, depending on size. 2. Mix all other ingredients and set aside. 3. Remove wings from oven and place in sauce mixture. 4. Serve with a lot of napkins.
Hot Wings
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1. In large bowl combine oil, cayenne pepper and garlic powder. Blend well and add in the shrimp. Coat the shrimp well. 2. Heat skillet and saute shrimp half at a time. 3. When done place in large bowl and use toothpicks or serve 6 on a plate as first course.
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Marinated Mushrooms
1 lb. fresh mushrooms 1 tsp. chives 1 cup red wine vinegar 1/2 cup olive oil 1 tsp. tarragon pinch of salt 1/2 cup water 1 tsp. garlic powder 1. Clean and dry mushrooms. 2. Mix all ingredients together. 3. Let marinate in refrigerator for 812 hours. 4. Serve.
Marinated Mushrooms
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1. Bake potatoes in microwave for 12 minutes. Let cool and scoop out the potato. 2. In medium bowl combine potato, cream cheese, shrimp, butter and salt Blend well. 3. Spoon mixture into mushrooms and bake for 1015 minutes at 325.
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Mexican Dip
1 1 1 1 1 1 1 lb. ground beef tbsp. chilli powder tsp. cayenne pepper onion, diced small chile or jalapeno, diced 16 oz. whipped cream cheese bag shredded cheddar cheese
1. In saute pan brown meat and onion. Add in chilli powder, cayenne pepper and jalapeno. 2. In bowl combine meat, cream cheese and cheddar cheese. 3. Place in baking dish and bake for 15 minutes.
Mexican Dip
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1. Bake mozzarella sticks as indicated on pkg. 2. In medium sauce pan heat onions in oil. Add in remaining ingredients. 3. Heat sauce for 30 minutes or length of cooking time for mozzarella sticks.
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1. In food processor or blender puree all ingredients. 2. Toast bread in oven until lightly browned. Place bread on serving dish or bowl. 3. Place mushroom mixture into bowl. Spread mixture into bread and serve or have each person do their own.
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Mushroom Bread
1 1/2 2 1 1/2 1/2 3 1/4 1 small loaf white bread lb. mushrooms, finely chopped tsp. lemon juice cup heavy cream tsp. salt tsp. garlic powder tbsp. flour cup butter scallion, finely chopped
Preparation: 1. Sauter mushrooms in butter. Add in lemon juice, heavy cream, salt, garlic powder, flour and scallions. 2. Cook until cramy and thick. 3. Preheat oven to 425. 4. Remove mushroom mixture from stove. 5. Dip bread into mixture on both side. Place on cookie sheet and bake on each side for 58 minutes.
Mushroom Bread
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1. Bake onion rings as indicated on bag. 2. In medium bowl combine all ingredients and blend well. 3. Refrigerate for at least 30 minutes before serving.
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1. Season wings with garlic powder. 2. Bake for 30 minutes at 325. 3. In small bowl combine syrup and soy sauce. 4. Pour over chicken wings and bake for 10 more minutes.
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Preparation: 1. In bowl combine all ingredients until blended well. If mixture seems to thick add more water. 2. Serve with carrots, broccoli, green and red peppers.
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Pesto Crescents
1 2 1 6 3 1 8 oz. can crescent rolls tbsp. parmesan cheese egg yolk tsp., sun dried tomatoes in oil tbps. pesto sauce ( use envelope) tbsp. water
Preparation: 1. Open crescent roll can. 2. In bowl combine parmesan cheese, sundried tomates and pesto sauce. Mix well. 3. Open each individual crescent and place 1 tbsp. of mixture into center. Fold over like a triangle. Press edges down firmly with fork. 4. In small bowl mix together egg and water and with finger paint the egg mixture over the crescent. 5. Bake for 1015 minutes or until golden brown.
Pesto Crescents
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1. In small saute pan heat butter and oil. 2. Lay pierogies on large baking dish and pour over oil and butter mixture. Bake for 35 minutes, or until they are turning golden brown. 3. You might want to toss once or twice while cooking. 4. Five minutes before complete sprinkle over the paprika. 5. Serve on large plate and place sour cream in bowl in center.
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1. Preheat oven to 325. In long mixing dish or pan combine parsley, salt, pepper and cheese. Coat pork tenderloin with oil on all sides and cover with the parsley mixture. 2. Place in baking dish with 4 tbsp. of oil and bake uncovered for about 45 minutes to an hour. Also, take the first layer of skin off the garlic bulb and cut off the pointed top. Place in small baking dish with 2 tsp. of olive oil and bake for 45 minutes. 3. After 45 minutes let garlic cool and squeeze out the garlic like toothpaste. With the fork tines, press the garlic down. Mix with the mayonnaise well. 4. Remove pork from oven and let cool for 10 minutes. Cut into slices and serve two to each plate with a teaspoon of garlic mayonnaise on the side or on top of them. Garnish with some parsley.
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1. Combine cream cheese, sour cream, olives and paprika. 2. Fill celery stalk and serve.
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Raisin Spread
1 cup raisins 1 8oz. whipped cream cheese 1 tsp. cinnamon Preparation: 1. Mix together all ingredients and refrigerate for 1 hour. 2. Serve on bagels or toast.
Raisin Spread
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1. In large bowl mix together all ingredients except sour cream and egg whites. Add 1 tsp. salt and tsp. pepper. 2. In small bowl beat egg white until fluffy. Fold into flour mixture. 3. Heat large fry pan with some melted butter. Spoon in balls of the mixture into fry pan. Do not over crowd. Flatten the balls into small pancakes, about 12 inches in diameter. Cook each pancake 1 minute on each side or until golden brown. 4. These pancakes can be used as appetizers or as first course. For 8 guests, place 5 pancakes on each plate with a large tablespoonful of sour cream. Garnish with parsley.
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Salmon Dip
1 1 1 can salmon 8 oz. whipped cream cheese cup onions, finely chopped
Preparation: 1. Mix all ingredients and refrigerate for 24 hours before serving.
Salmon Dip
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Sausage Dip
3 lbs. skinny italian sausage, frozen 1 cup mayonaise 1 cup sour cream 1/2 tsp. pepper pinch of salt 1/2 tsp. paprika 1 tsp. cayenne pepper 1. Cut sausage into 1 inch pieces. Either fry in frying pan or cook in oven. 2. Mix mayonnaise, sour cream, pepper, salt, paprika and cayenne pepper. Blend well and refrigerate. 3. Use sauce to dip in sausage. Serve with toothpicks.
Sausage Dip
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Sauteed Mushrooms
2 2 1 1 2 lbs. mushrooms, sliced in half garlic cloves, chopped tsp. hot red pepper flakes stick butter Sherry cup Teriyaki Sauce tbsp. parsley
1. In large fry pan cook garlic and pepper flakes in butter on low heat. Add in mushrooms, teriyaki sauce and sherry and cook over medium heat until mushrooms are tender. 2. Remove mushrooms and bring liquid to boil until thickened like syrup. 3. Add in parsley and salt and pepper to taste. Return mushrooms to heat and serve. 4. Can serve with any meat.
Sauteed Mushrooms
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1. In large saute pan heat all mushrooms in butter with scallions, garlic, salt and pepper. When mushrooms cooked and tender place in blender or food processor and pulse until finely chopped. 2. Place back in saute pan. Add in balsamic vinegar and the juice of lemon. heat for 5 minutes. 3. Grease cookie sheet if necessary. Cut biscuits in half. To be safe when doing this, place biscuit on counter and cut from right to left or maybe you can even peel them apart. 4. When the biscuits are separated, place a tbsp. of mushroom mixture in the middle and place the top of the biscuit back on top. To make sure the insides don't fall out press the whole perimeter of the biscuit. 5. Bake for 8 minutes on 325.
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Sesame Chicken
24 1 4 2 2 1 chicken tenders cup sesame seeds tbsp. dijon mustard tsp. onion powder cups mayo cup honey
1. Grease baking sheet. Preheat oven to 450. 2. Combine dijon mustard, onion powder, mayo and honey. Dip chicken tenders into this mixture and then into sesame seeds. 3. Place chicken tenders on baking sheet and bake for 2025 minutes.
Sesame Chicken
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Spinach Dip
1 1 1 1 pkg. chopped spinach, cooked and drained pkg. vegetable soup mix 8 oz. sour cream cup mayonaise
Preparation: 1. Mix all ingredients well and refrigerate for 8 hours. 2. Serve with crackers.
Spinach Dip
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1. Heat oven to 375. 2. Cut bread into 4 inch long pieces. Brush pieces of bread with olive oil. Toast in oven for about 10 minutes or until golden brown. 3. After toasting, rub garlic on the toast. Mix remaining olive oil and tomatoes and basil in bowl. Add salt & pepper to taste. Top each piece of toast with about tsp. of mixture. 4. Place on dish and serve.
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1. Microwave potatoes for 3 minutes each, which should be 24 minutes. 2. Cut potatoes in half lengthwise. Scoop out potato middles. 3. In medium bowl combine potato middles with tomatoes, mozzarella, cheddar, onions, olive oil, cayenne, salt, onion powder and chili powder. Blend well. 4. Spoon mixture back into potato shells and bake for 1015 minutes.
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