December 12th, 2005 by alice
Tags: Cone, Parmesan, Pine
INGREDIENTS
- 1cupslivered almonds
- 12ouncescream cheese, softened
- 2/3cup gratedparmesan cheese
- 1/4cupmayonnaise
- 1 1/2teaspoonsfresh oregano(or 1/2 tsp dried, crumbled)
- 1clovegarlic, crushed
- crackers
DIRECTIONS
- Preheat oven to 325F.
- Spread almonds in a single layer on a baking sheet.
- Toast in oven, shaking pan once or twice, until almonds are lightly browned, 7 to 10 minutes.
- Cool.
- In a medium bowl or in a food processor, combine cream cheese, Parmesan cheese, mayonnaise, oregano, and garlic.
- Blend until well mixed.
- Pack into a crock large enough to hold the spread.
- Refrigerate until firm but still pliable, about 1 hour.
- If you want to get fancy, you can place cheese mixture on a serving board or platter and form into shape of a pine cone.
- Stud top with toasted slivered almonds to complete illusion.
- Or just stud the spread with the almonds and serve straight out of the crock with crackers (like I do).
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December 12th, 2005 by alice
Tags: Benedict, Eggs, Potluck
INGREDIENTS
- 1lbfresh asparagus
- 3/4cupbutter
- 3/4cupflour
- 4cupsmilk
- 1canchicken broth
- 1lbcooked ham, cubed
- 1cup shreddedsharp cheddar cheese
- 8hardboiled egg, quartered
- 1/2teaspoonsalt
- 1/8teaspooncayenne(or more)
- 1can refrigerated grandbiscuits, baked and hot
DIRECTIONS
- Cut asparagus in 1/2″ pieces.
- Cook 5 minutes, drain, and cool.
- Melt butter in pan and stir in flour.
- Blend until smooth and cook a couple of minutes.
- Add milk and broth and bring to a boil.
- Cook and stir for 2 minutes.
- Add ham and cheese.
- Stir until cheese melts.
- Add eggs, salt, asparagus, and cayenne.
- Heat and serve over biscuits (or toast is good, too).
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December 12th, 2005 by alice
Tags: Cocoa, Cookies, Kiss
INGREDIENTS
- 1cupbutteror margarine, softened
- 2/3cupsugar
- 1teaspoonvanilla extract
- 1 2/3cupsall-purpose flour
- 1/4cup hersheycocoa
- 1cup finely choppedpecans
- 1 (12 ounce)bagHershey’s chocolate kisses
- powdered sugar
DIRECTIONS
- Beat butter, sugar and vanilla in a large bowl until creamy.
- Stir together flour and cocoa.
- Gradually add butter mixture, beating until blended.
- Add pecans.
- Beat until well blended.
- Refrigerate dough about 1 hour or until firm enough to handle.
- Heat oven to 375°.
- Remove wrappers from kisses.
- Mold tablespoon of dough around each kiss, covering completely.
- Shape in to balls and place on ungreased cookie sheet.
- Bake 10-12 minutes or until set.
- Cool for 1 minute on cookie sheet then transfer to wire rack and cool completely.
- Roll in powdered sugar.
- Enjoy!
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December 12th, 2005 by alice
Tags: Cheesecake, Greek, Savoury
INGREDIENTS
-
Crust
- 1cupground walnuts, toasted
- 1/2cup finely crushedZwieback toast
- 2tablespoonsbutter, melted
-
Filling
- 6ounces finely crumbledfeta cheese
- 1lbricotta cheese
- 4largeeggs
- 1cup finely choppedsun-dried tomatoes(make sure they’re plump and yummy)
- 3/4cupkalamata olives, pitted and finely chopped
- 2garlic cloves, minced
- 1teaspoondried basil, crumbled
- 3/4teaspoondried oregano, crumbled
- 1/2teaspoonpepper
- 1/8teaspoonsalt
-
Garnish
- 3-4sprigsfresh oregano
DIRECTIONS
- For crust, mix walnuts, zwieback, and butter.
- Press onto the bottom of a 9-inch springform pan.
- Preheat oven to 325°F.
- For filling, in a large bowl beat feta and ricotta cheeses with an electric mixer on medium speed until well combined.
- Add eggs all at once, beating on low speed until just combined.
- Stir in sun-dried tomatoes, chopped olives, minced garlic, herbs, pepper, and salt with a spoon.
- Pour filling into the springform pan, and place on a larger shallow baking pan.
- Bake 45 to 50 minutes or until the center appears nearly set when shaken.
- Cool for 15 minutes on a wire rack.
- Run a spatula around inside of the pan.
- Cool for 30 minutes more.
- Remove side of pan.
- Cover and refrigerate at least 3 hours.
- At serving time, garnish cheesecake with fresh oregano.
- This can be made up to 3 days ahead of serving.
- Bring to room temperature (or close to it).
- Cut into thin slices and serve alongside a leafy, green salad (various baby lettuces would be good) that has been dressed lightly with a vinaigrette.
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December 12th, 2005 by alice
Tags: Dumplings, Gyoza, Pork
INGREDIENTS
- 8ouncesground pork(or any other meat/fish filling)
- 1tablespoon mincedginger
- 1tablespoon mincedgarlic
- 2tablespoons finely choppedgreen onions
- 1cup of finely choppednapa cabbage
- 1/4cupwater chestnuts, chopped
- 2tablespoonssoy sauce
- 2teaspoonscornstarch
- 1tablespoonolive oil
- 1packagewonton wrappersor gyoza skins
- 1egg white
- 3tablespoonspeanut oil
-
Dipping Sauce
- 1teaspoonsesame oil
- 3tablespoonssoy sauce
- 1tablespoontoasted sesame seeds
DIRECTIONS
- Cook cabbage for 1-2 minutes in enough water to cover the bottom of the pan.
- Remove from heat and drain water.
- Saute pork in olive oil until cooked.
- Add ginger, garlic, sesame seeds, onions, chestnuts, cabbage, soy, corn starch and mix until blended and remove from heat.
- Brush wonton wrapper with egg white and add one spoonful of meat mixture.
- Fold bottom of wrapper over top and seal into a half crescent.
- Tighten seal with fingers.
- Shallow fry dumplings in peanut oil at medium heat flipping over once, until browned on one side.
- Serve with dipping sauce.
- To make dipping sauce: Mix together and serve with dumplings.
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