August 12th, 2007 by alice
Tags: Artichoke, Nibbles
INGREDIENTS
- 2tablespoonsolive oil
- 1mediumonion, finely chopped
- 2garlic cloves, finely chopped
- 12ouncesartichoke hearts, drained and chopped
- 4eggs, beaten
- 1teaspoonsalt
- 1/2teaspoonpepper
- 1/3cupbreadcrumbs
- 1/4teaspoonTabasco sauce
- 1/2lbsharp cheddar cheese, shredded
- 2tablespoonsfresh parsley, finely chopped
- 1tablespoonfresh oregano, finely chopped
DIRECTIONS
- Preheat oven to 325°. Grease a 9″ square pan.
- Heat olive oil in skillet, add onion and garlic and cook until soft, about 5 minutes.
- In medium bowl combine onions and garlic with remaining ingredients; mix well.
- Bake 30-35 minutes or until set in center. Cut into 36 squares. Can be frozen and reheated just before serving.
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August 12th, 2007 by alice
Tags: Chicken, Fiesta, Pasta
INGREDIENTS
- 2cupsrotini pasta, uncooked
- 1tablespoonoil
- 1lbboneless skinless chicken breasts, cut into bite-size pieces
- 2cups choppedred peppers(about 2 medium)
- 1/4cupItalian dressing
- 1tablespoonchili powder
- 1/2cupsalsa
- 1/2cupsour cream
- 1/2cup shreddedcheddar cheese
DIRECTIONS
- Cook the pasta as directed on package.
- Meanwhile, heat oil in large skillet on medium-high heat.
- Add chicken; cook and stir 6 minute.
- Add peppers, dressing and chili powder; cook 3 minute or until chicken is cooked through, stirring frequently.
- Stir in salsa and sour cream.
- Drain pasta; toss with chicken mixture.
- Sprinkle with cheese.
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August 12th, 2007 by alice
Tags: Bruschettappetizer, Tart
INGREDIENTS
- 1 (7 1/2 ounce)refrigerated pie crusts, softened as directed
- 1cupplum tomatoes, chopped(3 medium)
- 1/3cupfresh basil, chopped
- 2teaspoonsolive oil
- 1garlic clove, minced
- 1/2cupparmesan cheese, shredded
DIRECTIONS
- Heat oven to 425°.
- Place pie crust on ungreased baking sheet.
- Press out folds or creases if necessary.
- Bake 6-8 minutes or until light golden brown.
- Meanwhile, in medium bowl, combine all remaining ingredients except cheese.
- Remove crust from oven.
- Spread tomato mixture over crust; sprinkle with cheese.
- Return to oven; bake 7-10 minutes longer or until cheese is melted and crust is golden brown.
- Cut into wedges; serve warm.
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August 12th, 2007 by alice
Tags: Meatballs, Relish, Tomato
INGREDIENTS
- 1onion, finely chopped
- 2garlic cloves, finely chopped
- 2slicesbread, crusts removed
- 1lblean ground beef
- 1smallbeet, cooked and chopped(or use same amount of canned)
- 1pinchpaprika
- 2teaspoonsfresh thyme, finely chopped
- 1egg
- salt
- pepper
- 2/3cuptomatoes, strained(or crushed for thinner “sauce-like relish)
- 2teaspoonshorseradish(creamed)
DIRECTIONS
- Preheat the oven to 450 degrees.
- Make tomato relish by mixing the strained tomatoes and cremed horseradish together in a small bowl.
- Cover and set aside until required.
- Put the onion, garlic, and 2 teaspoons of water in a small pan and let simmer over low heat for 5 minutes.
- Increase the heat, bring to a boil and cook until all the water has evaporated.
- Remove from heat.
- Meanwhile, teat the bread into pieces and place in a small bowl.
- Add enough cold water just to cover and let soak for 5 minutes.
- Squeeze the excess water from the bread and place in a bowl with the ground beef, onion and garlic mixture, beet, paprika, thyme and egg.
- Season to taste with salt and pepper.
- Mix thoroughly.
- Form the mixture into 24 small balls between the palms of your hands.
- Tread 3 balls onto each of 8 metal skewers and place on a baking sheet.
- Bake in the preheated oven for 10 minutes, or until well browned.
- Transfer to serving dish, garnish with few sprigs of fresh thyme if desired and serve with the tomato relish.
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August 12th, 2007 by alice
Tags: Bruschetta
INGREDIENTS
- 5largetomatoes, diced
- 1smallred onion, diced
- 3garlic cloves, crushed
- 4teaspoonsfresh parsley
- 3/4cupromano cheese, freshly grated
- 1/2cupItalian salad dressing
- 12ouncesFrench bread
DIRECTIONS
- Mix all ingredients except bread and refrigerate 1 hour.
- Slice bread and toast. Serve with tomato mixture atop bread.
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