Post by NancyRogers on Dec 18, 2003 12:42:52 GMT -6
Rumaki
12 ounces Chicken livers
4 ounces Water chestnuts, sliced
1 1/2 cups Teriyaki sauce
1/2 teaspoon Garlic, minced
1/2 teaspoon Ginger, fresh, peeled and minced
12 slices Bacon, cut into 24 pieces
Oil for frying
Cut the whole livers into 2 pieces. Mix together the teriyaki, garlic, and ginger. Add the livers and water chestnuts. Marinate in the refrigerator at least 2 hours. On small skewers (or long toothpicks) place one liver and a slice of water chestnut. Wrap the bacon around
them and secure. Heat oil to 350. Fry for 3-4 minutes (Be careful!
Some may "pop"). Makes 2 dozen
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Red Hot Appetizers
3/4 cup Heinz Tomato Ketchup
1/4 cup Orange Marmalade
1 Tbsp. Heinz Vinegar
1/2 tsp. Dry Mustard
1/2 tsp. Chili Powder
1/2 tsp. Hot Pepper Sauce
1/4 tsp. Red Pepper
1/4 tsp. Ginger
1 lb. Frankfurters, cut into 1-inch pieces
In saucepan, combine first ketchup, marmalade, vinegar and spices; bring to a boil. Add frankfurter pieces to ketchup mixture; cover, simmer for 15 minutes or until frankfurters are heated, stirring occasionally. Serve in a chafing dish with food picks.
Makes 40 to 50 appetizers.
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WALNUT CHEDDAR CHEESE
4 cups shredded sharp cheddar cheese
2 3-ounce packages cream cheese
1/4 cup milk
1/4 cup port wine
1/4 teaspoon ground mace
1/4 teaspoon ground red pepper
1 cup finely chopped walnuts
Let cheeses stand at room temperature until softened.
In large mixer bowl, beat cheese at low speed of electric
mixer until smooth. Beat in milk, mace and ground red
pepper. Stir in walnuts. Turn cheese mixture into
several small containers. Sprinkle with additional ground red pepper and garnish with walnut halves, if desired. Cover and chill.
Makes 5 cups.
Note: Store in refrigerator. Let stand at room temperature
for 30 minutes before serving
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I have had this recipe for years. I have changed it to suit my taste. The original was in one of San Antonio's newspapers; don't remember which paper or what year it was. I just know it was many moons ago LOL!
Joyce in IL
TEXMEX DEVILS
6 hard boiled eggs
3 slices of bacon cooked crisp
1/3 Cup of hot picante sauce
mayonnaise
Cut eggs in half length wise, remove yolks to a small bowl and place whites on a serving plate. Smash yolks with a fork add picante sauce and stir until well mixed. Add mayonnaise just enough to get it to the consistency you need for filling the whites. Take 1 1/2 pieces of the bacon and crumble it into the yolk mixture stir to combine. Fill egg whites with this mixture. Take remaining bacon and garnish each egg half. Chill and serve. These are so good! I always double the recipe.
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TEXAS TRASH
2 - 6 oz pkgs. corn chips
1 qt. popped popcorn
8 oz. pkg. pretzels
8 oz. pkg. corn balls
1 c. chopped pecans
1/ 2 tsp. garlic salt
1 clove garlic, crushed
1 tsp. salt
1 tsp. curry powder
1/2 c melted butter
Place first 5 ingredients in large roasting pan. Mix seasonings and butter, pour over popcorn mixture. Toss well. Bake at 250 for 1 hour, stirring occasionally.
-------------
Wonderful Cheese and Apples
Makes one large wheel.
125 g round camembert cheese (including rind), cut up
1 cup shredded Swiss cheese
125 g blue vein cheese, crumbled
3 x 250 g pkts cream cheese
1 and 1/2 Tsp milk
1 and 1/2 Tsp sour light cream
1 and 1/4 cups chopped pecans or walnuts
finely chopped parsley
6 to 8 red skinned apples
Allow camembert, Swiss and blue vein cheeses to stand at room temperature for 30 minutes. In a large bowl, combine the 3 softened cheeses with 2 packets of the cream cheese, beating until smooth.
Line a 23cm (8") quiche pie dish, pie plate, or cake tin with foil or plastic wrap. Stir the milk and sour cream into remaining cream cheese, spread into container.
Sprinkle chopped nuts over cheese layer; press gently into cheese, Spoon camembert mixture over nuts, spreading to edges of container.
Place plastic wrap directly on cheese; then cover tightly. Refrigerate at least 2 to 3 days before serving (flavour is better if kept up to a week).
To serve: Remove the plastic wrap from top of cheese. Turn out onto serving plate; peel off wrapping. Sprinkle with parsley. Surround with unpeeled apple slices.
Note: To prevent browning, dip apple slices into lemon juice. You can prepare this cheese round and freeze it for up to several months.
Joyce B
12 ounces Chicken livers
4 ounces Water chestnuts, sliced
1 1/2 cups Teriyaki sauce
1/2 teaspoon Garlic, minced
1/2 teaspoon Ginger, fresh, peeled and minced
12 slices Bacon, cut into 24 pieces
Oil for frying
Cut the whole livers into 2 pieces. Mix together the teriyaki, garlic, and ginger. Add the livers and water chestnuts. Marinate in the refrigerator at least 2 hours. On small skewers (or long toothpicks) place one liver and a slice of water chestnut. Wrap the bacon around
them and secure. Heat oil to 350. Fry for 3-4 minutes (Be careful!
Some may "pop"). Makes 2 dozen
-------------
Red Hot Appetizers
3/4 cup Heinz Tomato Ketchup
1/4 cup Orange Marmalade
1 Tbsp. Heinz Vinegar
1/2 tsp. Dry Mustard
1/2 tsp. Chili Powder
1/2 tsp. Hot Pepper Sauce
1/4 tsp. Red Pepper
1/4 tsp. Ginger
1 lb. Frankfurters, cut into 1-inch pieces
In saucepan, combine first ketchup, marmalade, vinegar and spices; bring to a boil. Add frankfurter pieces to ketchup mixture; cover, simmer for 15 minutes or until frankfurters are heated, stirring occasionally. Serve in a chafing dish with food picks.
Makes 40 to 50 appetizers.
------------
WALNUT CHEDDAR CHEESE
4 cups shredded sharp cheddar cheese
2 3-ounce packages cream cheese
1/4 cup milk
1/4 cup port wine
1/4 teaspoon ground mace
1/4 teaspoon ground red pepper
1 cup finely chopped walnuts
Let cheeses stand at room temperature until softened.
In large mixer bowl, beat cheese at low speed of electric
mixer until smooth. Beat in milk, mace and ground red
pepper. Stir in walnuts. Turn cheese mixture into
several small containers. Sprinkle with additional ground red pepper and garnish with walnut halves, if desired. Cover and chill.
Makes 5 cups.
Note: Store in refrigerator. Let stand at room temperature
for 30 minutes before serving
------------
I have had this recipe for years. I have changed it to suit my taste. The original was in one of San Antonio's newspapers; don't remember which paper or what year it was. I just know it was many moons ago LOL!
Joyce in IL
TEXMEX DEVILS
6 hard boiled eggs
3 slices of bacon cooked crisp
1/3 Cup of hot picante sauce
mayonnaise
Cut eggs in half length wise, remove yolks to a small bowl and place whites on a serving plate. Smash yolks with a fork add picante sauce and stir until well mixed. Add mayonnaise just enough to get it to the consistency you need for filling the whites. Take 1 1/2 pieces of the bacon and crumble it into the yolk mixture stir to combine. Fill egg whites with this mixture. Take remaining bacon and garnish each egg half. Chill and serve. These are so good! I always double the recipe.
------------
TEXAS TRASH
2 - 6 oz pkgs. corn chips
1 qt. popped popcorn
8 oz. pkg. pretzels
8 oz. pkg. corn balls
1 c. chopped pecans
1/ 2 tsp. garlic salt
1 clove garlic, crushed
1 tsp. salt
1 tsp. curry powder
1/2 c melted butter
Place first 5 ingredients in large roasting pan. Mix seasonings and butter, pour over popcorn mixture. Toss well. Bake at 250 for 1 hour, stirring occasionally.
-------------
Wonderful Cheese and Apples
Makes one large wheel.
125 g round camembert cheese (including rind), cut up
1 cup shredded Swiss cheese
125 g blue vein cheese, crumbled
3 x 250 g pkts cream cheese
1 and 1/2 Tsp milk
1 and 1/2 Tsp sour light cream
1 and 1/4 cups chopped pecans or walnuts
finely chopped parsley
6 to 8 red skinned apples
Allow camembert, Swiss and blue vein cheeses to stand at room temperature for 30 minutes. In a large bowl, combine the 3 softened cheeses with 2 packets of the cream cheese, beating until smooth.
Line a 23cm (8") quiche pie dish, pie plate, or cake tin with foil or plastic wrap. Stir the milk and sour cream into remaining cream cheese, spread into container.
Sprinkle chopped nuts over cheese layer; press gently into cheese, Spoon camembert mixture over nuts, spreading to edges of container.
Place plastic wrap directly on cheese; then cover tightly. Refrigerate at least 2 to 3 days before serving (flavour is better if kept up to a week).
To serve: Remove the plastic wrap from top of cheese. Turn out onto serving plate; peel off wrapping. Sprinkle with parsley. Surround with unpeeled apple slices.
Note: To prevent browning, dip apple slices into lemon juice. You can prepare this cheese round and freeze it for up to several months.
Joyce B