3 lb Baby new potatoes 2 tb Almond oil 2 ea Jalapeno peppers, seeded & -- minced 2 tb Grated ginger 1/2 c Powdered almonds* 2 tb Cilantro, minced Salt & pepper Lemon juice Steam potatoes till just tender, about 15 minutes. Set them aside. Combine oil, peppers, ginger, almonds & cilantro in a large bowl. Add potatoes & toss till well coated. Season with salt & pepper & sprinkle with lemon juice. Spear potatoes with cocktail sticks; arrange on a platter. Serve hot, or keep warm in a 250F oven for up to 30 minutes. *To powder almonds, place blanched almonds in a food processor & pulese until they are reduced to a powder. |
6 Hard cooked eggs 3 tb Mayonnaise 2 sl Crisp bacon 2 ts Vinegar 1/4 c Grated cheddar 1/8 ts Salt Mash egg yolks and stir with bacon, cheese, mayonnaise, vinegar and salt. Fill egg white halves. Top with crumbled bacon. From: Barbara Younger (FCTP67A) - Prodigy Posted by: Debbie Carlson - Cooking Echo |
Ingredients | |||
2 | cn | smoked oysters | |
1/4 | cup | vegetable oil | |
1/2 | pound | bacon strips | |
40 | each | round wooden toothpicks | |
3 | tablespoon | garlic, minced | |
Directions: | |||
1. Cut bacon strips in thirds. 2. Wrap a bacon slice around each oyster and place a toothpick through to hold it in place. 3. In a medium skillet, heat oil, and add garlic. 4. Cook wrapped oysters in oil until bacon is crisp. 5. Remove from pan and drain on a paper towel to drain. Serves 15 |
Ingredients | |||
6 | oz | cream cheese, with chives | |
1 | teaspoon | milk | |
25 | each | mixed grain sandwich bread | |
25 | each | bacon cut in halves | |
Directions: | |||
Combine milk and cheese. Stir to spreading consistency. Spread about 2 teaspoons on each side of bread, thin cut in 2 pieces. Roll bread and wrap with bacon. Place on broiler pan. bake at 350F for 30 minutes or until bacon browns. These freeze well. thaw before cooking. Yields 50. |
1/2 c Sour cream 1/4 lb Cheese, Roquefort 3 oz Cream cheese 1/4 ts Tabasco sauce 4 sl Bacon - cooked crisp 1 sm Garlic cloves - diced 1/4 ts Celery seed, whole Put all ingredients into electric blender and blend until smooth. Chill and serve with potato chips or crackers. Yeilds 1-1/2 to 2 cups. Original recipe from The Gasparilla Cookbook (received in May cookbook swap from Gail), by Mrs. Charles J. Younger. Conversion by Rick Weissgerber. [GEnie D.WEISSGERBE] |
6 ea Bacon (fry, drain,crumble) 1 c Ripe Olives (chopped) 1/2 c Green onion tops (chopped) 1 1/2 c Sharp Chedar Cheese (shred) 1 ts Curry 1/2 c Mayonnaise Mix all ingredients. Toast bread on one side and cut in assorted shapes. Spread mixture on untoasted side. Broil until brown or freeze until ready to use. |
2/3 c Stone-ground wheat cracker - crumbs 1/3 c Walnuts, finely chopped 2 tb Butter, softened 8 sl Bacon 1/2 c Onion, chopped 1 tb Bacon drippings 24 oz Cream cheese, softened 3 Eggs, beaten 1/2 ts Cayenne Pepper 1/4 ts Garlic powder Parsley sprig Shredded carrot Carrot Curl Combine cracker crumbs, walnuts & butter until well blended. Press crumbs evenly on bottom of springform pan. Bake in pre-heated 350
Appetizers / 4
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