Post by cuteascountry_Shortcake on Sept 20, 2005 23:36:33 GMT -6
Avocado Pocket Sandwiches
1 avocado, halved and peeled
1/2 cup chopped cucumber
1/2 cup chopped carrot
1/2 cup chopped cauliflower
1/2 cup sliced mushrooms
1/2 cup cubed Monterey Jack cheese
1/4 cup bottled Italian dressing
4 pita breads
1 teaspoon lemon juice
1/2 cup chopped tomato
Dice half the avocado. Reserve other half. Gently toss diced avocado, cucumber, carrot, cauliflower, mushrooms, and cheese with Italian dressing. Slit pita breads and separate halfway around by pulling edges apart to form a pocket. Fill each with 1/4 of the mixture. Mash remaining avocado with fork and stir in lemon juice and tomato. Spoon inside each sandwich.
Yield: 4 pocket sandwiches
Zinfandel's BLT Egg Rolls
Yield: 4 servings.
1/2 head iceberg lettuce, shredded
1 medium beefsteak tomato, seeded and diced
4 ounces bacon, cooked, drained and diced
8 egg roll wrappers
Egg wash (1 egg beaten with a couple drops of water )
Oil for frying
Horseradish remoulade:
2 cups mayonnaise
2 tablespoons horseradish, drained
1 tablespoon finely chopped capers
2 tablespoons finely diced red onion
2 tablespoons finely chopped parsley
2 tablespoons fresh lemon juice
2 teaspoons finely chopped pickle
Salt and freshly ground black pepper to taste
Combine, lettuce, tomato and bacon. Set aside. Moisten three edges of the egg roll wrappers with egg wash. In the unmoistened corner, places 2 ounces of the bacon, lettuce and tomato mixture. Tucks the wrapper over the mixture to encase the filling and then fold the ends over envelope style. Roll the wrapper into a small cylinder and set aside.
For the remoulade sauce, combine fresh lemon juice and 2 cups of mayonnaise. Add drained horseradish, chopped capers, diced red onion, finely chopped pickle, parsley and chives. Season with salt and pepper to taste.
Deep-fry the egg rolls until golden brown. Drain on paper towels. To serve, cut cylinders on the bias and positioned in a pool of the remoulade sauce
Crab appetizer recipe
1 Rhodes Frozen bread, thawed and risen
2 c grated Swiss cheese
1 (7-1/2-oz) can crab meat
1 4-oz can chopped olives
1 avocado, peeled and diced
1/4 c sour cream
1/4 c mayonnaise
2 tbsp lemon juice
1/4 tsp garlic salt
1 lg tomato diced
Press rolls to cover the bottom of a 12x17 inch baking pan sprayed with non-stick cooking spray. Cover dough with grated cheese. Combine crab, olives, avocado, sour cream, mayonnaise, lemon juice and garlic salt. Spread over cheese. Top with diced tomato. Bake at 350 degrees 25 minutes. Cut into wedges or bars to serve.
Submitted by Victoria,NC
1 avocado, halved and peeled
1/2 cup chopped cucumber
1/2 cup chopped carrot
1/2 cup chopped cauliflower
1/2 cup sliced mushrooms
1/2 cup cubed Monterey Jack cheese
1/4 cup bottled Italian dressing
4 pita breads
1 teaspoon lemon juice
1/2 cup chopped tomato
Dice half the avocado. Reserve other half. Gently toss diced avocado, cucumber, carrot, cauliflower, mushrooms, and cheese with Italian dressing. Slit pita breads and separate halfway around by pulling edges apart to form a pocket. Fill each with 1/4 of the mixture. Mash remaining avocado with fork and stir in lemon juice and tomato. Spoon inside each sandwich.
Yield: 4 pocket sandwiches
Zinfandel's BLT Egg Rolls
Yield: 4 servings.
1/2 head iceberg lettuce, shredded
1 medium beefsteak tomato, seeded and diced
4 ounces bacon, cooked, drained and diced
8 egg roll wrappers
Egg wash (1 egg beaten with a couple drops of water )
Oil for frying
Horseradish remoulade:
2 cups mayonnaise
2 tablespoons horseradish, drained
1 tablespoon finely chopped capers
2 tablespoons finely diced red onion
2 tablespoons finely chopped parsley
2 tablespoons fresh lemon juice
2 teaspoons finely chopped pickle
Salt and freshly ground black pepper to taste
Combine, lettuce, tomato and bacon. Set aside. Moisten three edges of the egg roll wrappers with egg wash. In the unmoistened corner, places 2 ounces of the bacon, lettuce and tomato mixture. Tucks the wrapper over the mixture to encase the filling and then fold the ends over envelope style. Roll the wrapper into a small cylinder and set aside.
For the remoulade sauce, combine fresh lemon juice and 2 cups of mayonnaise. Add drained horseradish, chopped capers, diced red onion, finely chopped pickle, parsley and chives. Season with salt and pepper to taste.
Deep-fry the egg rolls until golden brown. Drain on paper towels. To serve, cut cylinders on the bias and positioned in a pool of the remoulade sauce
Crab appetizer recipe
1 Rhodes Frozen bread, thawed and risen
2 c grated Swiss cheese
1 (7-1/2-oz) can crab meat
1 4-oz can chopped olives
1 avocado, peeled and diced
1/4 c sour cream
1/4 c mayonnaise
2 tbsp lemon juice
1/4 tsp garlic salt
1 lg tomato diced
Press rolls to cover the bottom of a 12x17 inch baking pan sprayed with non-stick cooking spray. Cover dough with grated cheese. Combine crab, olives, avocado, sour cream, mayonnaise, lemon juice and garlic salt. Spread over cheese. Top with diced tomato. Bake at 350 degrees 25 minutes. Cut into wedges or bars to serve.
Submitted by Victoria,NC