10 cups Swanson® or College Inn® chicken broth
1 medium onion, chopped
1 cup sliced celery
1 cup sliced carrots
1/4 cup snipped fresh parsley
1/2 tsp. white pepper
1/2 tsp. thyme
1 bay leaf
¾ lb. boneless chicken breasts cut into cubes
2 cups cooked rice
2 tbsp fresh lime juice
Combine broth, onion, celery, carrots, parsley, pepper, thyme and bay in a large
pot. Bring to boiling. Stir once or twice, then reduce heat; and simmer
uncovered 10 to 15 minutes. Add chicken simmer, uncovered 10 minutes or
until chicken is cooked. Remove and discard bay leaf.
Stir in rice and lime juice just before serving. Garnish with lime slices.
Makes 8 servings
Wednesday, April 21, 2010
New England Style Turkey Chowder
2 cups diced cooked turkey
2 cans (17oz each)Del Monte® cream style corn
2½ cups milk
1 cup chicken broth
1 cup diced potato
1/2 cup finely shredded carrot
1/2 cup finely chopped onion
1 tsp. salt
1/4 tsp. white pepper
Mix all ingredients in large saucepan. Bring to boiling over high heat.
Reduce heat, covered and simmer 20 minutes, stirring occasionally.
6 to 8 servings
2 cans (17oz each)Del Monte® cream style corn
2½ cups milk
1 cup chicken broth
1 cup diced potato
1/2 cup finely shredded carrot
1/2 cup finely chopped onion
1 tsp. salt
1/4 tsp. white pepper
Mix all ingredients in large saucepan. Bring to boiling over high heat.
Reduce heat, covered and simmer 20 minutes, stirring occasionally.
6 to 8 servings
Norwegian Pea Soup
3½ quarts water
1 lb. whole dry yellow peas or split yellow peas, rinsed
1½ cups finely chopped carrots
1½ cups finely chopped onions
¼ tsp. cumin
2½lbs. shank and fully cooked ham
Kavli® Croutons:
1/3 cp margarine
1 small garlic
1½ cups coarsely broken Kavil® Norwegian Thick-Style Crispbreads
2 tbsp. chopped parsley
1 cup thinly sliced celery
2 tbsp. olive oil
Place 7 cups of water and peas in heavy, large saucepan. Bring to a boil over
high heat; boil 2 minutes. Remove from heat. Cover and let soak 1 hour.
Drain peas; discard water. (If using split peas, omit this step.)
Return peas to heavy large saucepan. Add remaining 7 cups water, carrots,
onions and cumin. Bring to a boil over high heat. Reduce heat to low. Cover
and simmer 1 hour; stirring occasionally. Add ham; cook 1 hour more,
stirring occasionally.
Meanwhile prepare Kavli Croutons: Melt margarine in large skillet over medium
heat. Add garlic, cook and stir several minutes. Add crispbreads. Cook and
stir until croutons are lightly browned. Stir in parsley.
Add celery to soup mixture and cook until peas mash easily, stirring
occasionally. Remove ham; cut into cubes. Brown ham in hot oil in large
skillet over medium-high heat. Return to soup; heat through. Serve topped
with Croutons.
Makes about 6 servings
1 lb. whole dry yellow peas or split yellow peas, rinsed
1½ cups finely chopped carrots
1½ cups finely chopped onions
¼ tsp. cumin
2½lbs. shank and fully cooked ham
Kavli® Croutons:
1/3 cp margarine
1 small garlic
1½ cups coarsely broken Kavil® Norwegian Thick-Style Crispbreads
2 tbsp. chopped parsley
1 cup thinly sliced celery
2 tbsp. olive oil
Place 7 cups of water and peas in heavy, large saucepan. Bring to a boil over
high heat; boil 2 minutes. Remove from heat. Cover and let soak 1 hour.
Drain peas; discard water. (If using split peas, omit this step.)
Return peas to heavy large saucepan. Add remaining 7 cups water, carrots,
onions and cumin. Bring to a boil over high heat. Reduce heat to low. Cover
and simmer 1 hour; stirring occasionally. Add ham; cook 1 hour more,
stirring occasionally.
Meanwhile prepare Kavli Croutons: Melt margarine in large skillet over medium
heat. Add garlic, cook and stir several minutes. Add crispbreads. Cook and
stir until croutons are lightly browned. Stir in parsley.
Add celery to soup mixture and cook until peas mash easily, stirring
occasionally. Remove ham; cut into cubes. Brown ham in hot oil in large
skillet over medium-high heat. Return to soup; heat through. Serve topped
with Croutons.
Makes about 6 servings
Minestrone
3 medium carrot, coarsely chopped
3 stalks celery, coarsely chopped
2 medium onion, chopped
1 large potato, peeled and cut into 3/4" pieces
1/4 lb green beans, trimmed and cut into 1" pieces
2 medium zucchini, cut into 1/2" slices
1/2 lb cabbage, coarsely shredded
1 medium garlic, minced
1/3 cup olive oil
3 tbsp margarine
2 (28oz. each) cans College Inn® Beef Broth
1½ cup water
1 28oz can Hunt's® Italian plum tomatoes
1/2 tsp. salt
1/2 tsp. basil
1/4 tsp. rosemary
1 bay leaf
1 can cannelloni beans
Heat oil and margarine in 5 qt pot. Add onions; sauté, stirring occasionally
until soft and golden but not brown 6 minutes. Stir in carrots and potato;
sauté 5 minutes. Stir in zucchini, sauté 3 minutes. Stir in cabbage
and garlic; cook 1 minute. Add broth, water and liquid from tomatoes
to pot. Chop tomatoes coarsely and add to pot. Stir in salt, basil,
rosemary, and bay leaf. Heat to a boiling point; reduce heat to low
simmer, covered and stirring occasionally for 1 to 1½ hours.
Rinse and drain cannelloni beans. Add bean to soup. Cook, uncovered over
medium low heat, stirring occasionally until soup is thickened,. 30 to 40 minutes
longer, Remove bay leaf
Serve with Parmesan cheese sprinkled over soup, if desired.
Makes 12 cups
3 stalks celery, coarsely chopped
2 medium onion, chopped
1 large potato, peeled and cut into 3/4" pieces
1/4 lb green beans, trimmed and cut into 1" pieces
2 medium zucchini, cut into 1/2" slices
1/2 lb cabbage, coarsely shredded
1 medium garlic, minced
1/3 cup olive oil
3 tbsp margarine
2 (28oz. each) cans College Inn® Beef Broth
1½ cup water
1 28oz can Hunt's® Italian plum tomatoes
1/2 tsp. salt
1/2 tsp. basil
1/4 tsp. rosemary
1 bay leaf
1 can cannelloni beans
Heat oil and margarine in 5 qt pot. Add onions; sauté, stirring occasionally
until soft and golden but not brown 6 minutes. Stir in carrots and potato;
sauté 5 minutes. Stir in zucchini, sauté 3 minutes. Stir in cabbage
and garlic; cook 1 minute. Add broth, water and liquid from tomatoes
to pot. Chop tomatoes coarsely and add to pot. Stir in salt, basil,
rosemary, and bay leaf. Heat to a boiling point; reduce heat to low
simmer, covered and stirring occasionally for 1 to 1½ hours.
Rinse and drain cannelloni beans. Add bean to soup. Cook, uncovered over
medium low heat, stirring occasionally until soup is thickened,. 30 to 40 minutes
longer, Remove bay leaf
Serve with Parmesan cheese sprinkled over soup, if desired.
Makes 12 cups
Lentil Brown Rice Soup
1 envelope Lipton® Onion Mushroom Recipe® soup mix
4 cup water
3/4 cup lentils, rinsed and drained
1/2 cup uncooked Uncle Ben's® Brown Rice
1 14oz can Hunt® whole peeled tomatoes, undrained and coarsely chopped
1 medium carrot, coarsely chopped
1 large celery, coarsely chop
1/3 tsp. basil
1/2 tsp. oregano
1/4 tsp. thyme
1 tbsp fresh chopped parsley
1 tbsp apple cider vinegar
In large stockpot, combine onion recipe soup mix, water, lentils, rice, tomatoes,
carrot, celery, and herbs. Bring to a boiling, and then reduce heat and
simmer. Cover and stir occasionally for 45 minutes or until lentils
and rice tneder5 stir in remaining ingredients.
Makes 3 servings
4 cup water
3/4 cup lentils, rinsed and drained
1/2 cup uncooked Uncle Ben's® Brown Rice
1 14oz can Hunt® whole peeled tomatoes, undrained and coarsely chopped
1 medium carrot, coarsely chopped
1 large celery, coarsely chop
1/3 tsp. basil
1/2 tsp. oregano
1/4 tsp. thyme
1 tbsp fresh chopped parsley
1 tbsp apple cider vinegar
In large stockpot, combine onion recipe soup mix, water, lentils, rice, tomatoes,
carrot, celery, and herbs. Bring to a boiling, and then reduce heat and
simmer. Cover and stir occasionally for 45 minutes or until lentils
and rice tneder5 stir in remaining ingredients.
Makes 3 servings
Italian Vegetable Soup
1 lb. bulk Italian sausage
2 cups chopped onion
2 garlics finely chopped
7 cups water
4 medium carrots, pared and sliced
1 28oz. can tomatoes, undrained and broken up
2 tbsp. Knorr’s® Beef Flavor Bouillon
1 tsp. Italian seasoning
1½ cups coarsely chopped zucchini
1 15oz. can garbanzo beans drained
1 cup uncooked rotini or elbow macaroni
In large Dutch oven, brown sausage, onion and garlic; pour off fat. Add water,
carrots, tomatoes, bouillon, Italian seasoning; bring to a boil.
Reduce heat; cover and simmer 30 minutes. Add zucchini, beans and rotini.
Cover; cook 15 to 20 minutes or until rotini is tender. Garnish as desired.
Refrigerate leftovers.
Makes about 2½ quarts
2 cups chopped onion
2 garlics finely chopped
7 cups water
4 medium carrots, pared and sliced
1 28oz. can tomatoes, undrained and broken up
2 tbsp. Knorr’s® Beef Flavor Bouillon
1 tsp. Italian seasoning
1½ cups coarsely chopped zucchini
1 15oz. can garbanzo beans drained
1 cup uncooked rotini or elbow macaroni
In large Dutch oven, brown sausage, onion and garlic; pour off fat. Add water,
carrots, tomatoes, bouillon, Italian seasoning; bring to a boil.
Reduce heat; cover and simmer 30 minutes. Add zucchini, beans and rotini.
Cover; cook 15 to 20 minutes or until rotini is tender. Garnish as desired.
Refrigerate leftovers.
Makes about 2½ quarts
Italian Style Chili
1 lb. ground beef
¾ cup chopped onion
1 26oz. Classico® Di Napoli Pasta Sauce
1½ cups water
1 14oz. can whole tomatoes, undrained and broken up
1 4oz. can sliced mushrooms, drained
2 oz. sliced pepperoni
1 tbsp. Knorr® Beef-flavor Instant bouillon
1 tbsp. chili powder
2 tsp. sugar
In large Dutch oven, brown meat with onion; pour off fat. Add remaining
ingredients; bring to a boil. Reduce heat; simmer uncovered 30 minutes,
stirring occasionally. Garnish as desired. Refrigerate leftovers.
Makes about 2 quarts
¾ cup chopped onion
1 26oz. Classico® Di Napoli Pasta Sauce
1½ cups water
1 14oz. can whole tomatoes, undrained and broken up
1 4oz. can sliced mushrooms, drained
2 oz. sliced pepperoni
1 tbsp. Knorr® Beef-flavor Instant bouillon
1 tbsp. chili powder
2 tsp. sugar
In large Dutch oven, brown meat with onion; pour off fat. Add remaining
ingredients; bring to a boil. Reduce heat; simmer uncovered 30 minutes,
stirring occasionally. Garnish as desired. Refrigerate leftovers.
Makes about 2 quarts
Hot and Sour Soup
1 oz. dried Oriental mushrooms
2 cans(13oz. each) chicken broth
2 cups orange juice
¾ lb. boneless pork cut into julienne strips
1 cup carrots, cut into julienne strips
1 6oz. can sliced water chestnuts, drained
1 tbsp. soy sauce
¼ tsp. salt
½ lb. tofu, drained and cut into ½” cubes
3 tbsp. white wine vinegar
¾ tsp. Tabasco® pepper sauce
¼ cup cornstarch
1/3 cup water
In small bowl pour enough boiling water over mushroom to cover. Let stand
30 minutes; drain.
In large saucepan combine mushrooms, broth, orange juice, pork carrots, water
chestnuts, soy sauce and salt. Bring to a boil. Reduce heat; simmer
3 minutes or until pork is cooked. Add tofu, vinegar and Tabasco®.
Combine cornstarch and water until smooth; add to soup. Stir constantly, bring
to a boil over medium heat and boil for 1 minute.
Makes 8 servings
2 cans(13oz. each) chicken broth
2 cups orange juice
¾ lb. boneless pork cut into julienne strips
1 cup carrots, cut into julienne strips
1 6oz. can sliced water chestnuts, drained
1 tbsp. soy sauce
¼ tsp. salt
½ lb. tofu, drained and cut into ½” cubes
3 tbsp. white wine vinegar
¾ tsp. Tabasco® pepper sauce
¼ cup cornstarch
1/3 cup water
In small bowl pour enough boiling water over mushroom to cover. Let stand
30 minutes; drain.
In large saucepan combine mushrooms, broth, orange juice, pork carrots, water
chestnuts, soy sauce and salt. Bring to a boil. Reduce heat; simmer
3 minutes or until pork is cooked. Add tofu, vinegar and Tabasco®.
Combine cornstarch and water until smooth; add to soup. Stir constantly, bring
to a boil over medium heat and boil for 1 minute.
Makes 8 servings
Hearty Vegetable Soup
3 lbs. beef shanks, cracked
8 cups water
2 garlics finely chopped
3 tbsp. Knorr’s® Beef Flavor Bouillon
2 bay leaves
1 28oz. can whole tomatoes, undrained
1 cup pared, sliced carrots
1/2 cup chopped onion
1/2 cup chopped celery
1 tsp. thyme
1 cup uncooked elbow macaroni
2 cups sliced zucchini
In large Dutch oven, combine shanks, water, bouillon and bay. Bring to a boil;
simmer, covered 1½ hours or until meat is tender. Remove shanks and bay;
cut meat into cubes. Discard bones. Cool stock; skim fat from surface. Add
meat, tomatoes, carrots, celery, onion and thyme; simmer covered 20 minutes.
Add macaroni and zucchini. Cook 10 minutes longer or until tender.
Refrigerate leftovers.
Makes about 3 quarts
8 cups water
2 garlics finely chopped
3 tbsp. Knorr’s® Beef Flavor Bouillon
2 bay leaves
1 28oz. can whole tomatoes, undrained
1 cup pared, sliced carrots
1/2 cup chopped onion
1/2 cup chopped celery
1 tsp. thyme
1 cup uncooked elbow macaroni
2 cups sliced zucchini
In large Dutch oven, combine shanks, water, bouillon and bay. Bring to a boil;
simmer, covered 1½ hours or until meat is tender. Remove shanks and bay;
cut meat into cubes. Discard bones. Cool stock; skim fat from surface. Add
meat, tomatoes, carrots, celery, onion and thyme; simmer covered 20 minutes.
Add macaroni and zucchini. Cook 10 minutes longer or until tender.
Refrigerate leftovers.
Makes about 3 quarts
Hearty Turkey Chili
1 cup chopped onion
1 cup chopped green pepper
2 garlics, minced
1 tsp. vegetable oil
2 lb ground raw turkey
2 (14oz each) cans Hunt's® or Red Gold® tomatoes, cut into bite-size pieces
1 12oz bottle chili sauce
1 tbsp chili powder
1 tsp. lemon pepper seasoning
1 tsp. basil
½ tsp. thyme
2 (15oz each) cans kidney beans, drained
Sliced green onions
Shredded cheddar cheese
Dairy sour cream
In a large pan, sauté onions, green pepper and garlic in oil. Add turkey and
cook until lightly browned. Add tomatoes, chili sauce, chili powder,
lemon pepper, basil, and thyme. Cover and simmer 45 minutes. Add beans and
simmer additional 20 minutes.
Serve chili garnished with green onions, cheese and sour cream.
8 servings
1 cup chopped green pepper
2 garlics, minced
1 tsp. vegetable oil
2 lb ground raw turkey
2 (14oz each) cans Hunt's® or Red Gold® tomatoes, cut into bite-size pieces
1 12oz bottle chili sauce
1 tbsp chili powder
1 tsp. lemon pepper seasoning
1 tsp. basil
½ tsp. thyme
2 (15oz each) cans kidney beans, drained
Sliced green onions
Shredded cheddar cheese
Dairy sour cream
In a large pan, sauté onions, green pepper and garlic in oil. Add turkey and
cook until lightly browned. Add tomatoes, chili sauce, chili powder,
lemon pepper, basil, and thyme. Cover and simmer 45 minutes. Add beans and
simmer additional 20 minutes.
Serve chili garnished with green onions, cheese and sour cream.
8 servings
Hearty Meatless Chili
1 envelop Lipton® Recipe Secrets® Onion or Onion-Mushroom Recipe Soup Mix
4 cups water
1 16oz can chickpeas or garbanzo beans, rinsed and drained
1 16oz can red kidney beans, rinsed and drained
1 14oz can Hunt's® whole peeled tomatoes, drained and chopped (reserve liquid)
1 cup uncooked lentils, rinsed
1 large stalk celery, coarsely chop
1`tbsp chili powder
2 tsp. cumin
1 medium garlic, finely chopped
1/4 tsp. crushed red pepper
Hot coked brown or regular rice
Shredded cheddar cheese
In large saucepan or stockpot, combine al the ingredients except rice and
cheese. Bring to boiling, then simmer covered for 20 minutes or until
lentils are almost tender. Remove the lid and simmer, stirring occasionally
for additional 30 minutes or until liquid is almost absorbed and
lentils are tender.
Serve with rice and cheese.
6 to 8 servings
4 cups water
1 16oz can chickpeas or garbanzo beans, rinsed and drained
1 16oz can red kidney beans, rinsed and drained
1 14oz can Hunt's® whole peeled tomatoes, drained and chopped (reserve liquid)
1 cup uncooked lentils, rinsed
1 large stalk celery, coarsely chop
1`tbsp chili powder
2 tsp. cumin
1 medium garlic, finely chopped
1/4 tsp. crushed red pepper
Hot coked brown or regular rice
Shredded cheddar cheese
In large saucepan or stockpot, combine al the ingredients except rice and
cheese. Bring to boiling, then simmer covered for 20 minutes or until
lentils are almost tender. Remove the lid and simmer, stirring occasionally
for additional 30 minutes or until liquid is almost absorbed and
lentils are tender.
Serve with rice and cheese.
6 to 8 servings
Hearty Meatball Soup
½ lb. ground beef
½ lb. bulk pork sausage
1 egg
½ tsp. salt
4 cups water
1 envelope onion soup mix
1 16oz. can stewed tomatoes
1 15oz. can red kidney beans, drained
1 cup diced carrots
1 cup Original Minute® Rice
2 tbsp. chopped fresh parsley
Mix beef, sausage, egg and salt thoroughly in medium bowl. Shape into tiny
balls. Brown meatballs in skillet, until well browned and set aside.
Bring water to boil in large saucepan; stir in soup mix. Reduce heat; cover and
simmer 10 minutes. Add meatballs, tomatoes, kidney beans and carrots;
simmer 15 minutes longer. Stir in rice cover, remove from heat. Let stand
5 minutes. Add parsley.
Makes 8 to 10 servings
½ lb. bulk pork sausage
1 egg
½ tsp. salt
4 cups water
1 envelope onion soup mix
1 16oz. can stewed tomatoes
1 15oz. can red kidney beans, drained
1 cup diced carrots
1 cup Original Minute® Rice
2 tbsp. chopped fresh parsley
Mix beef, sausage, egg and salt thoroughly in medium bowl. Shape into tiny
balls. Brown meatballs in skillet, until well browned and set aside.
Bring water to boil in large saucepan; stir in soup mix. Reduce heat; cover and
simmer 10 minutes. Add meatballs, tomatoes, kidney beans and carrots;
simmer 15 minutes longer. Stir in rice cover, remove from heat. Let stand
5 minutes. Add parsley.
Makes 8 to 10 servings
Gazpacho
1½ lbs. fresh tomatoes, seeded and chopped
1½ cups tomato juice
1 medium cucumber, peeled, seeded and chopped
¼ cup finely chopped green bell pepper
¼ cup finely chopped onion
2 tbsp. olive oil
2 tbsp. white wine vinegar
1½ tsp. garlic salt
¼ tsp. dried oregano
¼ tsp. hot pepper sauce, optional
In large bowl, combine all the ingredients; blend well. Refrigerate until chilled.
Makes 5 to 6 servings
1½ cups tomato juice
1 medium cucumber, peeled, seeded and chopped
¼ cup finely chopped green bell pepper
¼ cup finely chopped onion
2 tbsp. olive oil
2 tbsp. white wine vinegar
1½ tsp. garlic salt
¼ tsp. dried oregano
¼ tsp. hot pepper sauce, optional
In large bowl, combine all the ingredients; blend well. Refrigerate until chilled.
Makes 5 to 6 servings
Frank Vegetable Soup
1 16oz. pkg. Eckrich® Franks, cut into ¼” slices
1½ cups chopped onions
1 cup sliced carrots
½ cup sliced celery
1 tbsp. margarine
1 14oz. can whole tomatoes, undrained
1 10oz. pkg. frozen cut green beans, thawed
5 cups beef broth
Grated parmesan cheese
Sauté onions, carrots and celery in margarine in large saucepan over medium
heat 5 minutes. Add tomatoes with juice; break up tomatoes. Mix in beans
and broth. Bring to a boil over high heat. Reduce heat to low; simmer
15 minutes. Add franks and simmer 5 minutes more. Top each serving with cheese.
Makes 8 servings
1½ cups chopped onions
1 cup sliced carrots
½ cup sliced celery
1 tbsp. margarine
1 14oz. can whole tomatoes, undrained
1 10oz. pkg. frozen cut green beans, thawed
5 cups beef broth
Grated parmesan cheese
Sauté onions, carrots and celery in margarine in large saucepan over medium
heat 5 minutes. Add tomatoes with juice; break up tomatoes. Mix in beans
and broth. Bring to a boil over high heat. Reduce heat to low; simmer
15 minutes. Add franks and simmer 5 minutes more. Top each serving with cheese.
Makes 8 servings
Dogwood Blossom Soup
½ cup margarine
4 cups minced cauliflower
2 cups chopped onions
1 tbsp. Chef Paul Prudhomme’s Vegetable Magic®
4 cups chicken broth
6oz. cooked ham, minced
2 bay leaves
¼ tsp. nutmeg
4 cups heavy cream
6 cups very small cauliflowerets (no larger than ½”)
In 5-qt. saucepan over medium high heat, melt margarine. When margarine comes
to a hard sizzle, stir in minced cauliflower and onions. Reduce heat to
medium. Cook about 14 minutes, stirring occasionally. Let mixture stick
slightly but not brown. Stir in Vegetable Magic and cook 13 minutes. More,
stirring occasionally and more frequently toward end of cooking time, again
taking care not to let mixture brown. Stir in 2 cups broth and cook about
10 minutes, stirring occasionally.
Add ham, bay, and nutmeg. Stir well and cook about 5 minutes. Add remaining
broth, stir well and cook 7 minutes more or until mixture comes to a
rolling boil Whisk in 2 cups cream and cook, whisking occasionally, about
8 minutes or until cream has reduced and thickened somewhat. Whish in the
remaining cream and cook, whisking frequently, about 12 minutes or until
soup has reduced and thickened enough to coat a spoon. Add cauliflowerets
and cook, whisking frequently, 10 minutes or until soup comes to a boil.
Reduce heat to low and cook, whisking occasionally, 10 minutes or until
cauliflowerets are tender yet still firm.
Let soup set 10 to 15 minutes before serving for flavors to blend. Remove bay
before serving.
Makes 10 cups
4 cups minced cauliflower
2 cups chopped onions
1 tbsp. Chef Paul Prudhomme’s Vegetable Magic®
4 cups chicken broth
6oz. cooked ham, minced
2 bay leaves
¼ tsp. nutmeg
4 cups heavy cream
6 cups very small cauliflowerets (no larger than ½”)
In 5-qt. saucepan over medium high heat, melt margarine. When margarine comes
to a hard sizzle, stir in minced cauliflower and onions. Reduce heat to
medium. Cook about 14 minutes, stirring occasionally. Let mixture stick
slightly but not brown. Stir in Vegetable Magic and cook 13 minutes. More,
stirring occasionally and more frequently toward end of cooking time, again
taking care not to let mixture brown. Stir in 2 cups broth and cook about
10 minutes, stirring occasionally.
Add ham, bay, and nutmeg. Stir well and cook about 5 minutes. Add remaining
broth, stir well and cook 7 minutes more or until mixture comes to a
rolling boil Whisk in 2 cups cream and cook, whisking occasionally, about
8 minutes or until cream has reduced and thickened somewhat. Whish in the
remaining cream and cook, whisking frequently, about 12 minutes or until
soup has reduced and thickened enough to coat a spoon. Add cauliflowerets
and cook, whisking frequently, 10 minutes or until soup comes to a boil.
Reduce heat to low and cook, whisking occasionally, 10 minutes or until
cauliflowerets are tender yet still firm.
Let soup set 10 to 15 minutes before serving for flavors to blend. Remove bay
before serving.
Makes 10 cups
Beer-Battered Fried Veggies ‘n’ Things
Oil
1 envelope Lipton® Recipe Secrets Golden Onion Recipe Soup Mix
1 cup flour
1 tsp. baking powder
2 eggs
½ cup beer
1 tbsp. prepared mustard
Veggies ‘n Things:
4 to 5 cups broccoli florets, cauliflowerets, sliced mushrooms or zucchini, and /or
chilled mozzarella sticks.
In deep fat fryer, heat oil to 375°.
In large bowl, heat golden onion recipe soup mix, flour, baking powder; eggs,
beer and mustard until smooth and well blend. Let batter stand 10 minutes.
Dip Veggies ‘n Things into batter, then carefully drop into hot oil fry;
then turning once, until golden brown; drain on paper towels. Serve warm.
1 envelope Lipton® Recipe Secrets Golden Onion Recipe Soup Mix
1 cup flour
1 tsp. baking powder
2 eggs
½ cup beer
1 tbsp. prepared mustard
Veggies ‘n Things:
4 to 5 cups broccoli florets, cauliflowerets, sliced mushrooms or zucchini, and /or
chilled mozzarella sticks.
In deep fat fryer, heat oil to 375°.
In large bowl, heat golden onion recipe soup mix, flour, baking powder; eggs,
beer and mustard until smooth and well blend. Let batter stand 10 minutes.
Dip Veggies ‘n Things into batter, then carefully drop into hot oil fry;
then turning once, until golden brown; drain on paper towels. Serve warm.
Beef Kushisashi
½ cup Kikkoman® Soy Sauce
¼ cup chopped green onions and tops
2 tbsp. sugar
1 tbsp. oil
1½ tsp. cornstarch
1 garlic, pressed
1 tsp. grated fresh ginger
2½ lbs. boneless beef sirloin steak
Blend soy sauce, green onions, sugar, oil, cornstarch, garlic and ginger in
small saucepan. Simmer, stirring constantly until thickened, about 1 minute;
cool. Cover and set aside.
Slice beef into 1/8” thick strips, about 4“ long and 1” wide. Thread onto
bamboo or metal skewers keeping meat as flat as possible; brush both sides
of beef with sauce. Place skewers on rack of broiler pan; broil to desire
degree of doneness.
Makes 10 to 12 appetizer servings.
¼ cup chopped green onions and tops
2 tbsp. sugar
1 tbsp. oil
1½ tsp. cornstarch
1 garlic, pressed
1 tsp. grated fresh ginger
2½ lbs. boneless beef sirloin steak
Blend soy sauce, green onions, sugar, oil, cornstarch, garlic and ginger in
small saucepan. Simmer, stirring constantly until thickened, about 1 minute;
cool. Cover and set aside.
Slice beef into 1/8” thick strips, about 4“ long and 1” wide. Thread onto
bamboo or metal skewers keeping meat as flat as possible; brush both sides
of beef with sauce. Place skewers on rack of broiler pan; broil to desire
degree of doneness.
Makes 10 to 12 appetizer servings.
Baked Stuffed Shrimp
1 lb. jumbo raw shrimp, peeled and leaving tails on
1 cup chopped mushrooms
1/3 cup chopped onion
1 garlic, finely chopped
1 tsp. Wylers's® chicken bouillon
1/4 cup margarine
1½ cups soft bread crumbs
Melted margarine
In large skillet, cook mushrooms, onion, garlic and bouillon until tender.
Remove from heat; stir in crumbs. Cut a slit along underside of each
shrimp (to “butterfly”); do not cut all the way. Remove vein; brush entire
shrimp with margarine. Mound stuffing mixture in hollow of each shrimp.
Place in greased shallow baking dish. Bake 10 to 12 minutes at 400° or until
hot. Garnish with chopped fresh parsley if desired.
Refrigerate leftovers
About 12 to 16 stuffed shrimps
1 cup chopped mushrooms
1/3 cup chopped onion
1 garlic, finely chopped
1 tsp. Wylers's® chicken bouillon
1/4 cup margarine
1½ cups soft bread crumbs
Melted margarine
In large skillet, cook mushrooms, onion, garlic and bouillon until tender.
Remove from heat; stir in crumbs. Cut a slit along underside of each
shrimp (to “butterfly”); do not cut all the way. Remove vein; brush entire
shrimp with margarine. Mound stuffing mixture in hollow of each shrimp.
Place in greased shallow baking dish. Bake 10 to 12 minutes at 400° or until
hot. Garnish with chopped fresh parsley if desired.
Refrigerate leftovers
About 12 to 16 stuffed shrimps
Baked Cream Cheese Appetizers
1 4oz. Pillsbury® refrigerated crescent dinner rolls
1 8oz. Philadelphia Brand® cream cheese
1/2 tsp. dried crushed rosemary
1/2 tsp paprika
1 egg yolk, beaten
Unroll dough on lightly floured surface; press together seams to form 12 x 4 rectangle.
Mix rosemary and paprika. Sprinkle top of cream cheese with half of herb
mixture; lightly press herb mixture into cheese. Place cream cheese, dill
side down, in center of dough. Sprinkle cheese with remaining herb
mixture. Enclose cream cheese in dough by bringing sides of dough
together, pressing edges to seal.
Place on lightly greased cookie sheet; brush with egg yolk. Bake at 350°,
15 to 18 minutes or until lightly browned.
Serve with assorted crackers and apple slices.
1 8oz. Philadelphia Brand® cream cheese
1/2 tsp. dried crushed rosemary
1/2 tsp paprika
1 egg yolk, beaten
Unroll dough on lightly floured surface; press together seams to form 12 x 4 rectangle.
Mix rosemary and paprika. Sprinkle top of cream cheese with half of herb
mixture; lightly press herb mixture into cheese. Place cream cheese, dill
side down, in center of dough. Sprinkle cheese with remaining herb
mixture. Enclose cream cheese in dough by bringing sides of dough
together, pressing edges to seal.
Place on lightly greased cookie sheet; brush with egg yolk. Bake at 350°,
15 to 18 minutes or until lightly browned.
Serve with assorted crackers and apple slices.
Baked Artichoke Squares
3 tbsp. oil
1 cup chopped fresh cmushrooms
¼ cup thinly sliced celery
1 colve garlic minced
1 14oz. can artchoke hearts, drained and chopped
1/3 cup chopped green onion
½ tsp. marjoram
¼ tsp. oregano
¼ tsp. cayenne
1 cup shredded Cheddar cheese
1 cup shredded Monterey Jack cheese
2 eggs , slightly bean
Pastry:
1½ cup flour
½ tsp. salt
½ cup oil
¼ cup milk
Heat oil in medium skillet. Add mushroom, celery and garlic. Sauté until celery
is tender. Remove from heat. Stir in artichoke hearts, onion, marjoram,
oregano and cayenne. Add both cheeses and eggs. Mix well. Set aside.
For pastry, combine flour and salt in medium bowl. Blend oil and milk in small
bowl . Add to flour mixture. Stir with fork until mixture forms a ball.
Press dough in bottom and 1½” up sides of 13 x 9 pan. .Bake at 350° for
10 minutes.
Spread cheese mixture on baked crust. Bake at 350° for 20 minutes, or until
center is set. Cool slightly. Cut into 24 squares. Serve warm.
2 dozen appetizers
1 cup chopped fresh cmushrooms
¼ cup thinly sliced celery
1 colve garlic minced
1 14oz. can artchoke hearts, drained and chopped
1/3 cup chopped green onion
½ tsp. marjoram
¼ tsp. oregano
¼ tsp. cayenne
1 cup shredded Cheddar cheese
1 cup shredded Monterey Jack cheese
2 eggs , slightly bean
Pastry:
1½ cup flour
½ tsp. salt
½ cup oil
¼ cup milk
Heat oil in medium skillet. Add mushroom, celery and garlic. Sauté until celery
is tender. Remove from heat. Stir in artichoke hearts, onion, marjoram,
oregano and cayenne. Add both cheeses and eggs. Mix well. Set aside.
For pastry, combine flour and salt in medium bowl. Blend oil and milk in small
bowl . Add to flour mixture. Stir with fork until mixture forms a ball.
Press dough in bottom and 1½” up sides of 13 x 9 pan. .Bake at 350° for
10 minutes.
Spread cheese mixture on baked crust. Bake at 350° for 20 minutes, or until
center is set. Cool slightly. Cut into 24 squares. Serve warm.
2 dozen appetizers
Bacon Appetizer Crescents
1 8oz. pkg. Philadelphia Brand® cream cheese, softened
8 slices bacon, crisply cooked and crumbled
1/3 cup Kraft® 100% Grated Parmesan Cheese
1/4 cup finely chopped onion
2 tbsp chopped fresh parsley
1 tbsp milk
2 cans Pillsbury® refrigerated crescent dinner rolls
1 egg, beaten
1 tsp cold water
Beat cream cheese, bacon, cheese, onion, parsley and milk in small bowl until blended.
Separate dough into eight rectangles; firmly press perforations together to
seal. Spread each rectangle with 2 rounded tablespoonfuls cream cheese mixture.
Cut each rectangle in half diagonally; repeat with opposite corners. Cut in
half crosswise to form 6 triangles. Roll up triangles, starting at short ends.
Place on greased baking sheet; brush with combined egg and water. Sprinkle
with poppy seed, if desired.
Bake at 375° 12 to 15 minutes or unitl golden brown. Serve immediately.
Makes about 4 dozen
8 slices bacon, crisply cooked and crumbled
1/3 cup Kraft® 100% Grated Parmesan Cheese
1/4 cup finely chopped onion
2 tbsp chopped fresh parsley
1 tbsp milk
2 cans Pillsbury® refrigerated crescent dinner rolls
1 egg, beaten
1 tsp cold water
Beat cream cheese, bacon, cheese, onion, parsley and milk in small bowl until blended.
Separate dough into eight rectangles; firmly press perforations together to
seal. Spread each rectangle with 2 rounded tablespoonfuls cream cheese mixture.
Cut each rectangle in half diagonally; repeat with opposite corners. Cut in
half crosswise to form 6 triangles. Roll up triangles, starting at short ends.
Place on greased baking sheet; brush with combined egg and water. Sprinkle
with poppy seed, if desired.
Bake at 375° 12 to 15 minutes or unitl golden brown. Serve immediately.
Makes about 4 dozen
Garlic Spinach Turnovers
Pastry
1½ cups flour
1/4 tsp salt
1/2 cup margarine
1 egg, slightly beaten
3 tbsp. milk
Filling:
1 tbsp margarine
1 garlic, minced
2 cups torn fresh spinach leaves
1 cup fresh mushroom slices
1/2 cup coarsely chopped red bell pepper
1/2 cup coarsely chopped onion
2 tbsp Kraft® 100% Grated Parmesan Cheese
1/4 tsp white pepper
1/8 tsp salt
1 egg slightly beaten
1 tbsp milk
For pastry, in medium bowl, combine flour and salt; cut in margarine until
crumbly. In small bowl, stir together egg and milk. Add egg mixture to
flour mixture, stir until dough leaves side of bowl. Shape into ball. Wrap
in plastic wrap, refrigerate while preparing filling.
For filling: In skillet, cook margarine until it is melting and sizzling,
stir in garlic. Cook and stir occasionally until tender. Add spinach,
mushrooms, red bell pepper and onion. Cook an stir occasionally until
vegetables are tender crisp about 4 minutes. Stir in cheese, pepper and
salt. Set aside cut pastry dough in half.
Heat oven to 400°. On lightly floured surface, roll out half of dough to 12 x 9" rectangles.
Cut each rectangle into 12 equal squares. Place 1 teaspoonful
of filing on one half of each square; fold other half over; forming
triangle. Press edges with fork to seal. Place on ungreased baking sheets
With knife cut 2 diagonal slits in each turnover. Repeat with remaining
pastry and filling. In small bowl, stir together 1 egg and 1 tbsp milk;
brush over turnovers. Bake at 400° for 8 to 12 minutes or until lightly browned.
2 dozen turnovers
1½ cups flour
1/4 tsp salt
1/2 cup margarine
1 egg, slightly beaten
3 tbsp. milk
Filling:
1 tbsp margarine
1 garlic, minced
2 cups torn fresh spinach leaves
1 cup fresh mushroom slices
1/2 cup coarsely chopped red bell pepper
1/2 cup coarsely chopped onion
2 tbsp Kraft® 100% Grated Parmesan Cheese
1/4 tsp white pepper
1/8 tsp salt
1 egg slightly beaten
1 tbsp milk
For pastry, in medium bowl, combine flour and salt; cut in margarine until
crumbly. In small bowl, stir together egg and milk. Add egg mixture to
flour mixture, stir until dough leaves side of bowl. Shape into ball. Wrap
in plastic wrap, refrigerate while preparing filling.
For filling: In skillet, cook margarine until it is melting and sizzling,
stir in garlic. Cook and stir occasionally until tender. Add spinach,
mushrooms, red bell pepper and onion. Cook an stir occasionally until
vegetables are tender crisp about 4 minutes. Stir in cheese, pepper and
salt. Set aside cut pastry dough in half.
Heat oven to 400°. On lightly floured surface, roll out half of dough to 12 x 9" rectangles.
Cut each rectangle into 12 equal squares. Place 1 teaspoonful
of filing on one half of each square; fold other half over; forming
triangle. Press edges with fork to seal. Place on ungreased baking sheets
With knife cut 2 diagonal slits in each turnover. Repeat with remaining
pastry and filling. In small bowl, stir together 1 egg and 1 tbsp milk;
brush over turnovers. Bake at 400° for 8 to 12 minutes or until lightly browned.
2 dozen turnovers
French Onion Dip
2 cups sour cream
1 cup Hellmann’s® Real or Light Mayonnaise
1 1.9oz. pkg. Knorr® French Onion Soup and Recipe Mix
In medium bowl, combine sour cream, mayonnaise and soup mix. Cover; chill.
Serve with fresh vegetables or potato chips.
Makes about 2½ cups
1 cup Hellmann’s® Real or Light Mayonnaise
1 1.9oz. pkg. Knorr® French Onion Soup and Recipe Mix
In medium bowl, combine sour cream, mayonnaise and soup mix. Cover; chill.
Serve with fresh vegetables or potato chips.
Makes about 2½ cups
Florentine Dip
1 8oz. pkg. Light Philadelphia Brand® Neufchatel Cheese, softened
½ cup plain yogurt
2 tbsp. milk
1 10oz. pkg. frozen spinach, thawed, well drained, chopped
2 hard-cooked eggs, finely chopped
¼ tsp. white pepper
¼ tsp. salt
Combine cheese, yogurt and milk, mixing until well blended. Stir in remaining
ingredients. Serve with vegetable dippers.
Makes 2½ cups
½ cup plain yogurt
2 tbsp. milk
1 10oz. pkg. frozen spinach, thawed, well drained, chopped
2 hard-cooked eggs, finely chopped
¼ tsp. white pepper
¼ tsp. salt
Combine cheese, yogurt and milk, mixing until well blended. Stir in remaining
ingredients. Serve with vegetable dippers.
Makes 2½ cups
Flaky Crab Puffs
Mustard Sauce:
2 tbsp oil
2 tbsp flour
2 tbsp dry mustard
1/2 tsp salt
1 cup milk
Pastry:
1-2/3 cups flour
1/3 cup cornmeal
¼ cup Kraft® 100% Grated Parmesan Cheese
1/4 tsp salt
1/2 cup oil
3 tbsp ice water
Filling:
6oz. can crab meat, rinsed and drained
2 tbsp Kraft® 100% Grated Parmesan Cheese
1 tbsp Hellmann's Mayonnaise
1 tbsp minced green onion
1/8 tsp hot pepper sauce
Prepare Mustard Sauce, blend oil, flour, mustard and salt in small saucepan. Cook over medium high. Heat 1 minute. Stir in milk. Cook stirring constantly, until sauce
thickens and bubbles. Cover and refrigerate.
For making pastry: combine flour, cornmeal Parmesan an salt in med bowl. Add oil.
Stir w ith fork until moistened. Add water. Mix well. Divide dough in
half Form each half into a bal. Place 1 ball between 2 large sheets,
waxed paper. Roll dough to1/8 thickness. Remove top sheet waxed paper.
Cut dough into 2" circles. Repeat with remaining dough.
For filling: mix all the ingredients in small bowl. Preheat oven to 375°.
To assemble puffs, place one pastry circle on ungreased baking sheet. Place
1 scant teaspoonful of filing in center of circle. Top with another pastry
circle. Press edges of circles together with fork. Repeat with remaining
pastry circle and filling.
Bake puffs at 375°, 10 to 15 minutes or until lightly golden brown. Remove to
wire rack. Serve hot with Mustard Sauce
About 2½ dozen.
2 tbsp oil
2 tbsp flour
2 tbsp dry mustard
1/2 tsp salt
1 cup milk
Pastry:
1-2/3 cups flour
1/3 cup cornmeal
¼ cup Kraft® 100% Grated Parmesan Cheese
1/4 tsp salt
1/2 cup oil
3 tbsp ice water
Filling:
6oz. can crab meat, rinsed and drained
2 tbsp Kraft® 100% Grated Parmesan Cheese
1 tbsp Hellmann's Mayonnaise
1 tbsp minced green onion
1/8 tsp hot pepper sauce
Prepare Mustard Sauce, blend oil, flour, mustard and salt in small saucepan. Cook over medium high. Heat 1 minute. Stir in milk. Cook stirring constantly, until sauce
thickens and bubbles. Cover and refrigerate.
For making pastry: combine flour, cornmeal Parmesan an salt in med bowl. Add oil.
Stir w ith fork until moistened. Add water. Mix well. Divide dough in
half Form each half into a bal. Place 1 ball between 2 large sheets,
waxed paper. Roll dough to1/8 thickness. Remove top sheet waxed paper.
Cut dough into 2" circles. Repeat with remaining dough.
For filling: mix all the ingredients in small bowl. Preheat oven to 375°.
To assemble puffs, place one pastry circle on ungreased baking sheet. Place
1 scant teaspoonful of filing in center of circle. Top with another pastry
circle. Press edges of circles together with fork. Repeat with remaining
pastry circle and filling.
Bake puffs at 375°, 10 to 15 minutes or until lightly golden brown. Remove to
wire rack. Serve hot with Mustard Sauce
About 2½ dozen.
Fiesta Dip
1 1.25oz. Lawry’s® Taco Spices & Seasonings
1 16oz. dairy sour cream
In medium bowl, combine ingredients. Blend well. Refrigerate until ready to
serve. Serve in medium-size bowls with tortilla chips and fresh cut vegetables
such as carrots, broccoli, or cauliflower.
1 16oz. dairy sour cream
In medium bowl, combine ingredients. Blend well. Refrigerate until ready to
serve. Serve in medium-size bowls with tortilla chips and fresh cut vegetables
such as carrots, broccoli, or cauliflower.
Empress Chicken Wings
1½ lbs. chicken wings
3 tbsp. Kikkoman® Soy Sauce
1 tbsp. dry sherry
1 tbsp. minced fresh ginger
1 garlic, minced
2 tbsp. oil
¼ to 1/3 cup cornstarch
2/3 cup water
2 green onions and tops, cut diagonally into thin slices
1 tsp. slivered fresh ginger
Disjoint chicken wings, discard tips. Combine soy sauce, sherry minced ginger
and garlic in large bowl; stir in chicken. Cover and refrigerate 1 hour,
stirring occasionally. Remove chicken; reserve marinade.
Heat oil in large skillet over medium heat. Lightly coat chicken pieces with
cornstarch; add to skillet and brown slowly on all sides. Remove chicken;
drain off fat. Stir water and reserved marinade into same skillet. Add
chicken; sprinkle green onions and slivered ginger evenly over chicken over
and simmer 5 minutes or until chicken is tender.
Makes 4 to 6 appetizer servings
3 tbsp. Kikkoman® Soy Sauce
1 tbsp. dry sherry
1 tbsp. minced fresh ginger
1 garlic, minced
2 tbsp. oil
¼ to 1/3 cup cornstarch
2/3 cup water
2 green onions and tops, cut diagonally into thin slices
1 tsp. slivered fresh ginger
Disjoint chicken wings, discard tips. Combine soy sauce, sherry minced ginger
and garlic in large bowl; stir in chicken. Cover and refrigerate 1 hour,
stirring occasionally. Remove chicken; reserve marinade.
Heat oil in large skillet over medium heat. Lightly coat chicken pieces with
cornstarch; add to skillet and brown slowly on all sides. Remove chicken;
drain off fat. Stir water and reserved marinade into same skillet. Add
chicken; sprinkle green onions and slivered ginger evenly over chicken over
and simmer 5 minutes or until chicken is tender.
Makes 4 to 6 appetizer servings
Eggplant Caviar
1 large eggplant, unpeeled
¼ cup chopped onion
2 tbsp. lemon juice
1 tbsp. olive oil
1 small garlic
½ tsp. salt
¼ tsp. Tabasco® pepper sauce
Preheat oven to 350°. Place eggplant in shallow baking dish. Bake 1 hour or
until soft, turning once. Trim of ends; slice eggplant in half lengthwise.
Place cut-side down in colander and let drain 10 minutes. Scoop out pulp;
reserve pulp and peel.
In blender or food processor, combine eggplant peel, onion, lemon juice, oil,
garlic, salt and Tabasco. Cover; process until peel is finely chopped. Add
eggplant pulp. Cover; process just until chopped.
Place in serving dish. Garnish as desired. Serve with toast points.
Makes 1½ cups
¼ cup chopped onion
2 tbsp. lemon juice
1 tbsp. olive oil
1 small garlic
½ tsp. salt
¼ tsp. Tabasco® pepper sauce
Preheat oven to 350°. Place eggplant in shallow baking dish. Bake 1 hour or
until soft, turning once. Trim of ends; slice eggplant in half lengthwise.
Place cut-side down in colander and let drain 10 minutes. Scoop out pulp;
reserve pulp and peel.
In blender or food processor, combine eggplant peel, onion, lemon juice, oil,
garlic, salt and Tabasco. Cover; process until peel is finely chopped. Add
eggplant pulp. Cover; process just until chopped.
Place in serving dish. Garnish as desired. Serve with toast points.
Makes 1½ cups
Easy Deviled Eggs
6 hard cooked eggs
1/3 cup Mircale Whip® Salad Dressing
2 tbsp finely chopped green onion
1 tsp pure prepared mustard
1/2 tsp hot pepper sauce
1/4 tsp salt
Cut eggs in half. Remove yolk mush. Blend in remaining ingredients.
Refill the whites
Makes 12 eggs
1/3 cup Mircale Whip® Salad Dressing
2 tbsp finely chopped green onion
1 tsp pure prepared mustard
1/2 tsp hot pepper sauce
1/4 tsp salt
Cut eggs in half. Remove yolk mush. Blend in remaining ingredients.
Refill the whites
Makes 12 eggs
Dijon Pesto & Cheese
½ cup chopped parsley
1/3 cup Grey Poupon® Dijon Mustard
¼ cup walnuts, chopped
¼ cup grated Parmesan cheese
2 tsp. basil
2 garlics, crushed
3 (3oz. each) pkgs. cream cheese, well chilled
Assorted Nabisco® Crackers
Roasted red peppers and basil leaves, for garnish
In blender, blend parsley, mustard, walnuts, Parmesan, basil and garlic; set aside.
Roll each square of cream cheese between 2 sheets of waxed paper to a 8 x 4 rectangle.
Place 1 cheese rectangle in plastic wrap lined 8 x 4 x 2 glass loaf pan;
top with half the parsley mixture. Repeat layers, ending with remaining
cheese rectangle.
Chill at least 2 hours. Remove from pan; slice and serve on crackers garnished
with peppers and basil if desired.
Makes 32 servings
1/3 cup Grey Poupon® Dijon Mustard
¼ cup walnuts, chopped
¼ cup grated Parmesan cheese
2 tsp. basil
2 garlics, crushed
3 (3oz. each) pkgs. cream cheese, well chilled
Assorted Nabisco® Crackers
Roasted red peppers and basil leaves, for garnish
In blender, blend parsley, mustard, walnuts, Parmesan, basil and garlic; set aside.
Roll each square of cream cheese between 2 sheets of waxed paper to a 8 x 4 rectangle.
Place 1 cheese rectangle in plastic wrap lined 8 x 4 x 2 glass loaf pan;
top with half the parsley mixture. Repeat layers, ending with remaining
cheese rectangle.
Chill at least 2 hours. Remove from pan; slice and serve on crackers garnished
with peppers and basil if desired.
Makes 32 servings
Deviled Eggs
6 hard-cooked eggs
1/3 cup Miracle Whip® Salad Dressing
2 tbsp. finely chopped green onion
1 tsp. prepared mustard
½ tsp. hot pepper sauce
1/8 tsp. salt
Cut eggs in half. Remove yolks; mash. Blend in remaining ingredients.
Refill whites.
Makes 12 Deviled Eggs. Recipe can be doubled or tripled.
1/3 cup Miracle Whip® Salad Dressing
2 tbsp. finely chopped green onion
1 tsp. prepared mustard
½ tsp. hot pepper sauce
1/8 tsp. salt
Cut eggs in half. Remove yolks; mash. Blend in remaining ingredients.
Refill whites.
Makes 12 Deviled Eggs. Recipe can be doubled or tripled.
Deluxe Fajita Nachos
2½ cups shredded, cooked chicken
1 pkg. Lawry's® or McCornmick® fajitas seasoning
1/3 cup water
1 8oz. tortilla chips
1¼ cups Sargento® shredded cheddar cheese
1 cup Sargento® shredded Monterey Jack cheese
1 large onion, chopped
1/4 cup sliced green onions
Salsa
In skillet, combine chicken, seasonings, and water; blend well. Bring to
boil; reduce heat and simmer 3 minutes. In large shallow ovenproof platter,
arrange chips. Top with chicken and cheeses. Place under broiler to melt cheese.
Top with tomato, green onions and desired amount of salsa
1 pkg. Lawry's® or McCornmick® fajitas seasoning
1/3 cup water
1 8oz. tortilla chips
1¼ cups Sargento® shredded cheddar cheese
1 cup Sargento® shredded Monterey Jack cheese
1 large onion, chopped
1/4 cup sliced green onions
Salsa
In skillet, combine chicken, seasonings, and water; blend well. Bring to
boil; reduce heat and simmer 3 minutes. In large shallow ovenproof platter,
arrange chips. Top with chicken and cheeses. Place under broiler to melt cheese.
Top with tomato, green onions and desired amount of salsa
Deep-Fried Eggplant Sticks
1 large eggplant, peeled and cut into sticks measuring about 3” x ½”
1½ cups flour
1 large egg
1 cup evaporated milk
3½ cups oil
3 cups unseasoned bread crumbs
Powdered sugar
Place flour in a shallow dish; set aside. Beat egg and milk in a small bowl,
set aside. Place bread crumbs in another shallow dish; set aside.
Pour oil into 12” heavy skillet. Heat over high heat until oil reaches 350°.
When oil reaches 250°, dredge eggplant in flour and drop into egg mixture.
Then dredge in bread crumbs, making sure the pieces are separate and well
coated. Fry, one batch at a time, 2 to 3 minutes or until golden brown
and crispy.(Make sure to turn the pieces early in the cooking process so
they cook evenly.) Drain on paper towels, and while still warm, dust
with powdered sugar.
Makes 10 servings
1½ cups flour
1 large egg
1 cup evaporated milk
3½ cups oil
3 cups unseasoned bread crumbs
Powdered sugar
Place flour in a shallow dish; set aside. Beat egg and milk in a small bowl,
set aside. Place bread crumbs in another shallow dish; set aside.
Pour oil into 12” heavy skillet. Heat over high heat until oil reaches 350°.
When oil reaches 250°, dredge eggplant in flour and drop into egg mixture.
Then dredge in bread crumbs, making sure the pieces are separate and well
coated. Fry, one batch at a time, 2 to 3 minutes or until golden brown
and crispy.(Make sure to turn the pieces early in the cooking process so
they cook evenly.) Drain on paper towels, and while still warm, dust
with powdered sugar.
Makes 10 servings
Curried Chicken Puffs
1/3 cup water
1/3 cup margarine
2/3 cup flour
Dash salt
2 eggs
1 8oz. pkg. Philadelphia Brand® cream cheese, softened
1/4 cup milk
1/4 tsp salt
Dash of curry powder
1½ cups chopped cooked chicken
1/3 cup slivered almonds, toasted
2 tbsp green onion slices
Bring water and margarine to boil. Add flour and dash salt; stir vigorously
over low heat until mixture forms ball. Remove from heat; add eggs, one at
a time, beating until smooth after each additional. Place level measuring
tablespoonfuls of batter on ungreased cookie sheet. Bake at 400° for
25 minutes, cool.
Combine cram cheese, milk , salt and curry powder (may add more to taste, if
desired). Mix until well blended. Add chicken, almonds and onions; mix
lightly. Cut tops from cream puffs, fill with chicken mixture. Replace
tops. Place puffs on cookie sheet Bake at 375° 5 minutes or until warm.
Makes 1½ dozen
1/3 cup margarine
2/3 cup flour
Dash salt
2 eggs
1 8oz. pkg. Philadelphia Brand® cream cheese, softened
1/4 cup milk
1/4 tsp salt
Dash of curry powder
1½ cups chopped cooked chicken
1/3 cup slivered almonds, toasted
2 tbsp green onion slices
Bring water and margarine to boil. Add flour and dash salt; stir vigorously
over low heat until mixture forms ball. Remove from heat; add eggs, one at
a time, beating until smooth after each additional. Place level measuring
tablespoonfuls of batter on ungreased cookie sheet. Bake at 400° for
25 minutes, cool.
Combine cram cheese, milk , salt and curry powder (may add more to taste, if
desired). Mix until well blended. Add chicken, almonds and onions; mix
lightly. Cut tops from cream puffs, fill with chicken mixture. Replace
tops. Place puffs on cookie sheet Bake at 375° 5 minutes or until warm.
Makes 1½ dozen
Cucumber Dip
1 8oz. pkg. Philadelphia Brand® cream cheese, softened
1 cup Hellmann's® mayonnaise
2 medium cucumbers, peeled, seeded and chopped
2 tbsp. sliced green onions,
1 tbsp. lemon juice
1/2 tsp. hot pepper sauce
In medium bowl beat cream cheese until smooth. Stir in mayonnaise, cucumbers,
green onions, lemon juice and hot sauce. Cover; chill. Serve with fresh
vegetable, crackers or chips.
Makes about 2½ cups
1 cup Hellmann's® mayonnaise
2 medium cucumbers, peeled, seeded and chopped
2 tbsp. sliced green onions,
1 tbsp. lemon juice
1/2 tsp. hot pepper sauce
In medium bowl beat cream cheese until smooth. Stir in mayonnaise, cucumbers,
green onions, lemon juice and hot sauce. Cover; chill. Serve with fresh
vegetable, crackers or chips.
Makes about 2½ cups
Cucumber Dill Dip
1 8oz. pkg. cream cheese, softened
1 cup Hellmann’s® Real or Light Mayonnaise
2 medium cucumbers, peeled, seeded and chopped
2 tbsp. sliced green onions
1 tbsp. lemon juice
2 tsp. snipped fresh dill or ½ tsp. dried dill
½ tsp. hot pepper sauce
In medium bowl, beat cream cheese until smooth. Stir in mayonnaise, cucumbers,
green onions, lemon juice, dill and hot pepper sauce. Cover; chill.
Serve with fresh vegetables, crackers or chips. Garnish as desired.
Makes about 2½ cups
1 cup Hellmann’s® Real or Light Mayonnaise
2 medium cucumbers, peeled, seeded and chopped
2 tbsp. sliced green onions
1 tbsp. lemon juice
2 tsp. snipped fresh dill or ½ tsp. dried dill
½ tsp. hot pepper sauce
In medium bowl, beat cream cheese until smooth. Stir in mayonnaise, cucumbers,
green onions, lemon juice, dill and hot pepper sauce. Cover; chill.
Serve with fresh vegetables, crackers or chips. Garnish as desired.
Makes about 2½ cups
Cucumber Canapes
1 cup cooked rice, cooled to room temp.
1 large fresh tomato, peeled and diced
1/2 cup chopped fresh parsley
1/2 cup sliced green onions
1/4 cup chopped fresh mint
2 garlics, minced
3 tbsp. plain yogurt
1 tbsp. lemon juice
1 tbsp. olive oil
1/4 tsp. white pepper
2 to 3 large cucumbers, peeled.
Combine rice, tomato, parsley, onions, mint, garlic, yogurt, lemon juice, oil
and pepper in large bowl. Cover and chill. Cut each cucumber crosswise
into 1/2" slices, hollow out center of each slice, leaving bottom intact,
Fill each cucumber slice with scant tablespoonful of rice mixture.
Makes about 3 dozen Canapes
1 large fresh tomato, peeled and diced
1/2 cup chopped fresh parsley
1/2 cup sliced green onions
1/4 cup chopped fresh mint
2 garlics, minced
3 tbsp. plain yogurt
1 tbsp. lemon juice
1 tbsp. olive oil
1/4 tsp. white pepper
2 to 3 large cucumbers, peeled.
Combine rice, tomato, parsley, onions, mint, garlic, yogurt, lemon juice, oil
and pepper in large bowl. Cover and chill. Cut each cucumber crosswise
into 1/2" slices, hollow out center of each slice, leaving bottom intact,
Fill each cucumber slice with scant tablespoonful of rice mixture.
Makes about 3 dozen Canapes
Crispy Wontons
3/4 lb. ground pork
8 water chestnuts, finely chopped
1/4 cup finely chopped green onions
1 tbsp. Kikkomon® soy sauce
1/2 tsp salt
1 tsp cornstarch
1/2 tsp grated fresh ginger
1 lb pkg. wonton skins
Combine pork, water chestnuts, green onions, so sauce, salt, cornstarch and
ginger in bowl; mix well. Place 1/2 tsp. pork mixture in center of each
wonton skin. Fold wonton skin over filling to form a triangle. Turn top
of triangle down to meet fold. Turn over; moisten 1 corner with water.
Overlap opposite corner over moistened corner; press firmly.
Heat oil in work or large saucepan over medium high heat to 375°. Deep fry
wonton, a few at a time 2 to 3 minutes or until brown and crispy.
Drain on paper towels.
Serve warm with catsup and mustard or sweet and sour sauce, as desired
8 water chestnuts, finely chopped
1/4 cup finely chopped green onions
1 tbsp. Kikkomon® soy sauce
1/2 tsp salt
1 tsp cornstarch
1/2 tsp grated fresh ginger
1 lb pkg. wonton skins
Combine pork, water chestnuts, green onions, so sauce, salt, cornstarch and
ginger in bowl; mix well. Place 1/2 tsp. pork mixture in center of each
wonton skin. Fold wonton skin over filling to form a triangle. Turn top
of triangle down to meet fold. Turn over; moisten 1 corner with water.
Overlap opposite corner over moistened corner; press firmly.
Heat oil in work or large saucepan over medium high heat to 375°. Deep fry
wonton, a few at a time 2 to 3 minutes or until brown and crispy.
Drain on paper towels.
Serve warm with catsup and mustard or sweet and sour sauce, as desired
Crispy Tortellini Bites
1/3 cup Kraft® 100% Grated Parmesan Cheese
1 tsp dried basil, crushed
Dash cayenne pepper
1 pkg cheese tortellini
1/3 cup vegetable oil
1 cup sour cream
3/4 tsp garlic powder with parsley (or add 1/2 tsp. dried parsley to the plain powder)
In medium bowl, combine cheese, basil and cayenne; set aside. Cook tortellini
according to package directions, omitting salt. Run cold water over tortellini; drain.
In large skillet, heat oil. Fry cooled tortellini in oil until golden-crisp;
drain. Toss coked tortellini in cheese spice mixture.
In small bowl, blend sour cream with garlic powder and parsley. Serve tortellini
with Sour cream mixture for dipping
***Or serve with regular pasta sauce for dipping instead of sour cream
1 tsp dried basil, crushed
Dash cayenne pepper
1 pkg cheese tortellini
1/3 cup vegetable oil
1 cup sour cream
3/4 tsp garlic powder with parsley (or add 1/2 tsp. dried parsley to the plain powder)
In medium bowl, combine cheese, basil and cayenne; set aside. Cook tortellini
according to package directions, omitting salt. Run cold water over tortellini; drain.
In large skillet, heat oil. Fry cooled tortellini in oil until golden-crisp;
drain. Toss coked tortellini in cheese spice mixture.
In small bowl, blend sour cream with garlic powder and parsley. Serve tortellini
with Sour cream mixture for dipping
***Or serve with regular pasta sauce for dipping instead of sour cream
Crispy Fried Mushrooms
1/2 cup flour
1/2 tsp. salt
1/4 tsp. dry mustard
1/2 cup Deans® buttermilk
8oz. whole fresh mushrooms
Mix flour, salt and mustard in large plastic food storage bag. Set aside.
Place buttermilk in small bowl. Dip few mushrooms at a time in butter
milk. Place in bag with flour mixture. Shake to coat.
Heat 2 to 3 inches of oil in deep fryer or heavy saucepan. Fry few mushrooms
at a time, 2 to 3 minutes, or until deep golden brown, turning over several
times. Drain on paper towles. Serve hot.
1/2 tsp. salt
1/4 tsp. dry mustard
1/2 cup Deans® buttermilk
8oz. whole fresh mushrooms
Mix flour, salt and mustard in large plastic food storage bag. Set aside.
Place buttermilk in small bowl. Dip few mushrooms at a time in butter
milk. Place in bag with flour mixture. Shake to coat.
Heat 2 to 3 inches of oil in deep fryer or heavy saucepan. Fry few mushrooms
at a time, 2 to 3 minutes, or until deep golden brown, turning over several
times. Drain on paper towles. Serve hot.
Crispy Bagel Chips
1 envelope Lipton® Recipe Secrets Golden Onion Recipe Soup Mix
½ cup margarine, melted
1 tsp. basil
½ tsp. oregano
¼ tsp. garlic powder
4 to 5 plain bagels, cut iont1/8” slices
Preheat oven to 250°.
In small bowl thoroughly blend all ingredients except bagels, generously brush
on both sides of bagel slices.
On two ungreased baking sheets, arrange bagel slices and bake 50 minutes or
until crispy and golden. Store in air tight container up to 1 week.
Makes about 28 chips
½ cup margarine, melted
1 tsp. basil
½ tsp. oregano
¼ tsp. garlic powder
4 to 5 plain bagels, cut iont1/8” slices
Preheat oven to 250°.
In small bowl thoroughly blend all ingredients except bagels, generously brush
on both sides of bagel slices.
On two ungreased baking sheets, arrange bagel slices and bake 50 minutes or
until crispy and golden. Store in air tight container up to 1 week.
Makes about 28 chips
Cream Cheese Stuffed Mushrooms
2 lbs. medium mushrooms
6 tbsp. margarine
1 8oz. pkg. Philadelphia Brand® Cream Cheese, softened
½ cup crumbled Kraft® Natural Blue Cheese
2 tbsp. chopped onion
Remove mushroom stems; chop enough stems to measrue1/2 cup. Cook half of
mushroom caps in 3 tbsp. margarine over medium heat 5 minutes; drain.
Repeat with remaining mushroom caps and margarine.
Combine cream cheese and blue cheese, mixing until well blended. Stir in
chopped stems and onions; fill mushroom caps. Place on cookie sheet; broil
until golden brown.
Makes about 2½ dozens
6 tbsp. margarine
1 8oz. pkg. Philadelphia Brand® Cream Cheese, softened
½ cup crumbled Kraft® Natural Blue Cheese
2 tbsp. chopped onion
Remove mushroom stems; chop enough stems to measrue1/2 cup. Cook half of
mushroom caps in 3 tbsp. margarine over medium heat 5 minutes; drain.
Repeat with remaining mushroom caps and margarine.
Combine cream cheese and blue cheese, mixing until well blended. Stir in
chopped stems and onions; fill mushroom caps. Place on cookie sheet; broil
until golden brown.
Makes about 2½ dozens
Cool and Creamy Cucumber Spread
3 medium cucumbers
1 8oz. plus 1 3oz. packs. Cream cheese, softened
½ cup sour cream
¼ cup snipped fresh dill or 2 tbsp. dried dill
1½ tsp. lemon juice
1 envelope Lipton® Recipe Secrets Vegetable Recipe Soup Mix
Thinly slice 1 cucumber and arrange in bottom of lightly oiled 4-cup ring
mold; set aside.
Peel, seed and coarsely chop remaining cucumbers. With food processor, combine
cream cheese, 1 cup chopped cucumber, sour cream, dill, lemon juice and
vegetable recipe soup mix until smooth. Stir in remaining chopped cucumber.
Turn into prepared mold; chill until firm at least 3 hours.
To serve, unmold onto serving platter and fill center, if desired with cherry
tomatoes and leaf lettuce. Serve with assorted crackers.
Makes 3½ cups spread
1 8oz. plus 1 3oz. packs. Cream cheese, softened
½ cup sour cream
¼ cup snipped fresh dill or 2 tbsp. dried dill
1½ tsp. lemon juice
1 envelope Lipton® Recipe Secrets Vegetable Recipe Soup Mix
Thinly slice 1 cucumber and arrange in bottom of lightly oiled 4-cup ring
mold; set aside.
Peel, seed and coarsely chop remaining cucumbers. With food processor, combine
cream cheese, 1 cup chopped cucumber, sour cream, dill, lemon juice and
vegetable recipe soup mix until smooth. Stir in remaining chopped cucumber.
Turn into prepared mold; chill until firm at least 3 hours.
To serve, unmold onto serving platter and fill center, if desired with cherry
tomatoes and leaf lettuce. Serve with assorted crackers.
Makes 3½ cups spread
Polenta Strips with Creamy Salsa Spread
1 8oz. pkg. cream cheese, softened
2 tbsp. chili sauce
2 tbsp. sour cream
1 tbsp. diced green chiles
3 cups water
1 tsp. seasoned salt
¾ cup instant polenta, uncooked
¼ cup chopped fresh cilantro
¼ cup grated Parmesan cheese
½ cup vegetable oil
For Creamy Salsa Spread: in small bowl blend together cream cheese, chili
sauce, sour cream and green chiles; chill.
In medium saucepan, bring water and seasoned salt to a bill. Add polenta in a
slow stream, stirring constantly. Reduce heat simmer, uncovered 20 minutes
or until mixture pulls away from sides of pan. Stir in cilantro. Pour
mixture into lightly greased 8 x 4 glass loaf pan. Let cool at least 30 minutes
to set. Remove from pan. Cut loaf into very thin slices; sprinkle both
sides with cheese. Broil 3” from heat 5 minutes or until slightly golden brown.
In large skillet, heat oil and fry slices until brown and crisp. Place on paper
towels t o drain. Serve with Creamy Salsa Spread.
Makes 3 dozen strips
2 tbsp. chili sauce
2 tbsp. sour cream
1 tbsp. diced green chiles
3 cups water
1 tsp. seasoned salt
¾ cup instant polenta, uncooked
¼ cup chopped fresh cilantro
¼ cup grated Parmesan cheese
½ cup vegetable oil
For Creamy Salsa Spread: in small bowl blend together cream cheese, chili
sauce, sour cream and green chiles; chill.
In medium saucepan, bring water and seasoned salt to a bill. Add polenta in a
slow stream, stirring constantly. Reduce heat simmer, uncovered 20 minutes
or until mixture pulls away from sides of pan. Stir in cilantro. Pour
mixture into lightly greased 8 x 4 glass loaf pan. Let cool at least 30 minutes
to set. Remove from pan. Cut loaf into very thin slices; sprinkle both
sides with cheese. Broil 3” from heat 5 minutes or until slightly golden brown.
In large skillet, heat oil and fry slices until brown and crisp. Place on paper
towels t o drain. Serve with Creamy Salsa Spread.
Makes 3 dozen strips
Pineapple-Almond Cheese Spread
1 16oz. can Dole® crushed pineapple in juice
1 8oz. Philadelphia Brand® cream cheese, softened
4 cups Sargento® shredded sharp cheddar cheese
1/2 cup Hellmann's® mayonnaise
1 tbsp. soy sauce
1 cup Diamond® chopped almonds, toasted
1/4 cup minced green onion
Celery stalks or assorted breads
Drain pineapple. In large bowl, beat cream cheese until smooth; beat in cheddar
cheese, mayonnaise and soy sauce until smooth. Stir in pineapple, almonds
and onion. Refrigerate, covered.
Use to stuff celery stalks or serve as dip with assorted breads.
Serve at room temperature.
Makes 4 cups
1 8oz. Philadelphia Brand® cream cheese, softened
4 cups Sargento® shredded sharp cheddar cheese
1/2 cup Hellmann's® mayonnaise
1 tbsp. soy sauce
1 cup Diamond® chopped almonds, toasted
1/4 cup minced green onion
Celery stalks or assorted breads
Drain pineapple. In large bowl, beat cream cheese until smooth; beat in cheddar
cheese, mayonnaise and soy sauce until smooth. Stir in pineapple, almonds
and onion. Refrigerate, covered.
Use to stuff celery stalks or serve as dip with assorted breads.
Serve at room temperature.
Makes 4 cups
Nutty Chicken Wings
18 broiler-fryer chicken wings, disjointed, tips discarded
2 eggs
1 tbsp. oil
1 tsp. salt
1 cup fine dry bread crumbs
1 cup finely chopped walnuts
Honey Mustard Dip:
1 cup mayonnaise
2 tbsp honey
1 tbsp. prepared mustard
½ tsp. coriander
1/8 tsp. red pepper
In shallow bowl, beat together eggs, oil and salt.
In second shallow container, place bread crumbs and nuts; ix well. Dip wing
pieces in egg mixture, then in crumb mixture, 2 to 3 at a time, turning
to coat on all sides. Place wings in greased shallow baking pan. Bake
in 400° oven 30 minutes or until brown and fork tender.
In small bowl, mix together mayonnaise, honey, prepared mustard, coriander
and red pepper.
36 appetizers
2 eggs
1 tbsp. oil
1 tsp. salt
1 cup fine dry bread crumbs
1 cup finely chopped walnuts
Honey Mustard Dip:
1 cup mayonnaise
2 tbsp honey
1 tbsp. prepared mustard
½ tsp. coriander
1/8 tsp. red pepper
In shallow bowl, beat together eggs, oil and salt.
In second shallow container, place bread crumbs and nuts; ix well. Dip wing
pieces in egg mixture, then in crumb mixture, 2 to 3 at a time, turning
to coat on all sides. Place wings in greased shallow baking pan. Bake
in 400° oven 30 minutes or until brown and fork tender.
In small bowl, mix together mayonnaise, honey, prepared mustard, coriander
and red pepper.
36 appetizers
Moroccan Tomato Dip
1 cup Contadina® Tomato Sauce
¾ cup garbanzo beans, rinsed and drained
½ cup plain yogurt
2 tbsp. minced green onion
1 tbsp. finely chopped parsley
1½ tsp. garlic powder
1tsp. prepared horseradish
1 tsp. cumin
1 tsp. curry powder
½ tsp. paprika
Pita Chips*
In blender, process tomato sauce, garbanzo beans and yogurt until smooth and
creamy. Pour into small bowl. Stir in remaining ingredients, except
Pita Chips. Cover and refrigerate 8 to 24 hours to allow flavors to blend.
Serve with Pita Chips or crisp vegetable dippers. Makes about 2 cups
*Cut pita bread into wedges; separate each wedge into 2 pieces. Place on
cookie sheet and brush with fresh lemon juice. Sprinkle with salt-free
herb mixture of your choice. Bake at 375° for 7 to 9 minutes or until crisp.
¾ cup garbanzo beans, rinsed and drained
½ cup plain yogurt
2 tbsp. minced green onion
1 tbsp. finely chopped parsley
1½ tsp. garlic powder
1tsp. prepared horseradish
1 tsp. cumin
1 tsp. curry powder
½ tsp. paprika
Pita Chips*
In blender, process tomato sauce, garbanzo beans and yogurt until smooth and
creamy. Pour into small bowl. Stir in remaining ingredients, except
Pita Chips. Cover and refrigerate 8 to 24 hours to allow flavors to blend.
Serve with Pita Chips or crisp vegetable dippers. Makes about 2 cups
*Cut pita bread into wedges; separate each wedge into 2 pieces. Place on
cookie sheet and brush with fresh lemon juice. Sprinkle with salt-free
herb mixture of your choice. Bake at 375° for 7 to 9 minutes or until crisp.
Mini Monte Cristo Sandwiches
2 tbsp. margarine, softened
2 tbsp. prepared mustard
8 slices white bread
4 slices Fontina or Swiss cheese
4 slices cooked ham
3 eggs
½ cup milk
1 envelope Lipton® Recipe Secrets Golden Onion Recipe Soup Mix
¼ cup margarine
Blend 2 tbsp. margarine with mustard; evenly spread on each bread slice.
Equally top 4 bread slices with cheese and ham; top with remaining bread;
buttered side down. Cut each sandwich into 4 triangles.
Beat eggs, milk and golden onion recipe soup mix until well bended. Dip
sandwiches in egg mixture coating well.
In large skillet, melt ¼ cup margarine and cook sandwiches over medium heat,
turning once, until golden.
Makes about 16 mini sandwiches
2 tbsp. prepared mustard
8 slices white bread
4 slices Fontina or Swiss cheese
4 slices cooked ham
3 eggs
½ cup milk
1 envelope Lipton® Recipe Secrets Golden Onion Recipe Soup Mix
¼ cup margarine
Blend 2 tbsp. margarine with mustard; evenly spread on each bread slice.
Equally top 4 bread slices with cheese and ham; top with remaining bread;
buttered side down. Cut each sandwich into 4 triangles.
Beat eggs, milk and golden onion recipe soup mix until well bended. Dip
sandwiches in egg mixture coating well.
In large skillet, melt ¼ cup margarine and cook sandwiches over medium heat,
turning once, until golden.
Makes about 16 mini sandwiches
Mini Cocktail Meatballs
1 envelope Lipton® Recipe Secrets® Onion, or Beefy Onion Recipe soup mix
1 lb. ground beef
1/2 cup plain dry bread crumbs
1/4 cup dry red wine or water
2 eggs, slightly beaten.
In medium bowl, combine all ingredients; shape into 1" meatballs. In shallow
baking pan, arrange meatballs and bake at 375° for 18 minutes or until done.
Serve, if desired with assorted mustards or ketchup
1 lb. ground beef
1/2 cup plain dry bread crumbs
1/4 cup dry red wine or water
2 eggs, slightly beaten.
In medium bowl, combine all ingredients; shape into 1" meatballs. In shallow
baking pan, arrange meatballs and bake at 375° for 18 minutes or until done.
Serve, if desired with assorted mustards or ketchup
Layered Taco Dip
1 lb. lean ground beef
1 4oz. can chopped green chilies, undrained
2 tsp. beef flavor instant bouillon
1 15oz. can refried beans
1 16oz. container
Sour cream
1 1.7oz taco seasoning mix
Guacamole:
3 ripe avocadoes, pitted and peeled
¾ cup chopped fresh tomato
2 tbsp. lime juice
½ tsp. salt
1/8 tsp. garlic salt
Garnishes:
Shredded Cheddar or Monterey Jack cheese
Chopped tomatoes
Sliced green onions
In large skillet, brown beef; pour off fat. Add chilies and bouillon; cook and
stir until bouillon dissolves. Cool. Stir in refried beans.
In small bowl, combine sour cream and taco seasoning; set aside.
In small bowl, mash avocadoes. Add tomato, juice and salts; mix well. Set aside.
On large plate, spread beef mixture. Top with sour cream mixture and guacamole.
Cover; chill several hours. Just before serving, garnish and serve with
tortilla chips. Refrigerate leftovers.
Makes 12 to 15 servings
1 4oz. can chopped green chilies, undrained
2 tsp. beef flavor instant bouillon
1 15oz. can refried beans
1 16oz. container
Sour cream
1 1.7oz taco seasoning mix
Guacamole:
3 ripe avocadoes, pitted and peeled
¾ cup chopped fresh tomato
2 tbsp. lime juice
½ tsp. salt
1/8 tsp. garlic salt
Garnishes:
Shredded Cheddar or Monterey Jack cheese
Chopped tomatoes
Sliced green onions
In large skillet, brown beef; pour off fat. Add chilies and bouillon; cook and
stir until bouillon dissolves. Cool. Stir in refried beans.
In small bowl, combine sour cream and taco seasoning; set aside.
In small bowl, mash avocadoes. Add tomato, juice and salts; mix well. Set aside.
On large plate, spread beef mixture. Top with sour cream mixture and guacamole.
Cover; chill several hours. Just before serving, garnish and serve with
tortilla chips. Refrigerate leftovers.
Makes 12 to 15 servings
Tuesday, April 20, 2010
Beer-Battered Shrimp
Shrimp
1 cup flour
1 tbsp paprika
1/2 tsp salt
12oz can beer
1/2 tsp Worcestershire sauce
1/4 tsp Tabasco® pepper sauce
Vegetable oil
2 lbs. shrimp, peeled and deveined
Floor for dredging
Creole Tartar Sauce
1/4 cup finely chopped green onions
1/4 cup finely chopped celery
1/4 cup finely chopped parsley
3 tbsp tomato paste
2 tbsp Grey Poupon® Dijon mustard
2 tbsp olive oil
1 tbsp white or red wine vinegar
3/4 tsp Tabasco® pepper sauce
1/2 tsp paprika
To prepare Shrimp: In medium bowl, combine flour, paprika and salt. Whisk in
beer, Worcestershire and Tabasco. Cover; let stand at room temp. at least 1 hour.
In large heavy saucepan or deep fat fryer, heat about 3" oil over medium high
heat to 375°. Dredge shrimp in flour, and then dip in batter. Fry shrimp
a few at a time 2 to 3 minutes or until golden. Drain on paper towels.
In small bowl combine all the Tarter Sauce ingredients until well blended.
Serve immediately with shrimp.
1 cup flour
1 tbsp paprika
1/2 tsp salt
12oz can beer
1/2 tsp Worcestershire sauce
1/4 tsp Tabasco® pepper sauce
Vegetable oil
2 lbs. shrimp, peeled and deveined
Floor for dredging
Creole Tartar Sauce
1/4 cup finely chopped green onions
1/4 cup finely chopped celery
1/4 cup finely chopped parsley
3 tbsp tomato paste
2 tbsp Grey Poupon® Dijon mustard
2 tbsp olive oil
1 tbsp white or red wine vinegar
3/4 tsp Tabasco® pepper sauce
1/2 tsp paprika
To prepare Shrimp: In medium bowl, combine flour, paprika and salt. Whisk in
beer, Worcestershire and Tabasco. Cover; let stand at room temp. at least 1 hour.
In large heavy saucepan or deep fat fryer, heat about 3" oil over medium high
heat to 375°. Dredge shrimp in flour, and then dip in batter. Fry shrimp
a few at a time 2 to 3 minutes or until golden. Drain on paper towels.
In small bowl combine all the Tarter Sauce ingredients until well blended.
Serve immediately with shrimp.
Black Bean Dip
1 15oz. can black beans, drained and rinsed
1/2 cup Miracle Whip® Salad Dressing
1/2 cup sour cream
1 4oz. can Ortega® green chilies, drained
2 tbsp. chopped cilantro
1 tsp. chili powder
1/2 tsp. garlic powder
Few drops of hot pepper sauce
Mash beans with fork. Stir in remaining ingredients until well blended;
chill. Serve with tortilla chips
1/2 cup Miracle Whip® Salad Dressing
1/2 cup sour cream
1 4oz. can Ortega® green chilies, drained
2 tbsp. chopped cilantro
1 tsp. chili powder
1/2 tsp. garlic powder
Few drops of hot pepper sauce
Mash beans with fork. Stir in remaining ingredients until well blended;
chill. Serve with tortilla chips
Cajun Chicken Nuggets
1 envelope Lipton Recipe Secrets® Onion Recipe Sour Mix
1/2 cup plain dry bread crumbs
1½ tsp chili powder
1 tsp cumin
1 tsp thyme
1/4 tsp red pepper
2 lbs. boneless chicken breasts cut into 1" pieces
In large bowl, combine Sour Mix, bred crumbs, chili powder, cumin, thyme and
pepper. Dip chicken into bread crumb mixture, coating well.
In large skillet, heat 1/2" oil and cook chicken over medium heat turning once,
until done; drain on paper towels. Serve warm and if desired with
assorted mustards
1/2 cup plain dry bread crumbs
1½ tsp chili powder
1 tsp cumin
1 tsp thyme
1/4 tsp red pepper
2 lbs. boneless chicken breasts cut into 1" pieces
In large bowl, combine Sour Mix, bred crumbs, chili powder, cumin, thyme and
pepper. Dip chicken into bread crumb mixture, coating well.
In large skillet, heat 1/2" oil and cook chicken over medium heat turning once,
until done; drain on paper towels. Serve warm and if desired with
assorted mustards
Candied Pecans
2 cups sugar
1/2 cup water
1 tsp vanilla
4 cups Diamond® pecan halves and pieces
Bring sugar and water to a boiling point. Boil 1 minute. Stir in vanilla and
pecans; stir until coating sets. Spread on cookie sheet to cool
Makes 1 pound
VARIATIONS:
Orange Candied Pecans:
Use 1/2 cup orange juice in place of water and 1 tsp orange extract in place of
vanilla. Cook as directed.
Spiced Pecans:
Add 1 tsp each cinnamon to the pecans and nutmeg to sugar mixture. Cook as directed
1/2 cup water
1 tsp vanilla
4 cups Diamond® pecan halves and pieces
Bring sugar and water to a boiling point. Boil 1 minute. Stir in vanilla and
pecans; stir until coating sets. Spread on cookie sheet to cool
Makes 1 pound
VARIATIONS:
Orange Candied Pecans:
Use 1/2 cup orange juice in place of water and 1 tsp orange extract in place of
vanilla. Cook as directed.
Spiced Pecans:
Add 1 tsp each cinnamon to the pecans and nutmeg to sugar mixture. Cook as directed
Bacon Two-Onion Cheesecake
6 slices bacon, sliced
1 large onion, chopped
1 garlic, minced
1 15oz. carton ricotta cheese
1/2 cup half and half
2 tbsp flour
1/2 tsp salt
1/4 tsp cayenne pepper
2 eggs
1/2 cup thinly sliced green onions
In skillet, cook bacon until crisp, remove to paper towels with slotted spoon.
Cook chopped onion and garlic in bacon drippings until tender, about 6 minutes.
Drain in strainer; discard drippings.
In bowl, combine ricotta cheese, half and half, flour, salt and pepper, blend
until smooth. Add eggs, one at a time, blend until smooth. Reserve 3 tbsp
bacon for garnish. Stir in remaining bacon, cooked onion mixture and green
onions into ricotta mixture. Lightly grease side of 9" springform
pan; pour batter into pan.
Bake at 350° 40 minutes or until center is just set. Remove to wire cooling
rack; cool to room temp.
Garnish with reserved bacon; serve with assorted crackers.
1 large onion, chopped
1 garlic, minced
1 15oz. carton ricotta cheese
1/2 cup half and half
2 tbsp flour
1/2 tsp salt
1/4 tsp cayenne pepper
2 eggs
1/2 cup thinly sliced green onions
In skillet, cook bacon until crisp, remove to paper towels with slotted spoon.
Cook chopped onion and garlic in bacon drippings until tender, about 6 minutes.
Drain in strainer; discard drippings.
In bowl, combine ricotta cheese, half and half, flour, salt and pepper, blend
until smooth. Add eggs, one at a time, blend until smooth. Reserve 3 tbsp
bacon for garnish. Stir in remaining bacon, cooked onion mixture and green
onions into ricotta mixture. Lightly grease side of 9" springform
pan; pour batter into pan.
Bake at 350° 40 minutes or until center is just set. Remove to wire cooling
rack; cool to room temp.
Garnish with reserved bacon; serve with assorted crackers.
Layered Crab Spread
2 (8oz. each) pkgs. cream cheese, softened
2 tbsp. lemon juice
1 tsp. Worcestershire sauce
1/4 tsp. garlic powder
2 tbsp. finely chopped onion
¾ cup Chili Sauce
1 16oz. can Harris® or Orleans® Crab Meat, drained
In large bowl, beat cheese, lemon juice, Worcestershire and garlic powder until
fluffy; stir in onion.
On serving plate, spread cheese mixture into a 6” circle. Top with chili sauce
then crabmeat. Cover; chill.
Serve with crackers. Refrigerate leftovers.
Makes 12 appetizer servings
2 tbsp. lemon juice
1 tsp. Worcestershire sauce
1/4 tsp. garlic powder
2 tbsp. finely chopped onion
¾ cup Chili Sauce
1 16oz. can Harris® or Orleans® Crab Meat, drained
In large bowl, beat cheese, lemon juice, Worcestershire and garlic powder until
fluffy; stir in onion.
On serving plate, spread cheese mixture into a 6” circle. Top with chili sauce
then crabmeat. Cover; chill.
Serve with crackers. Refrigerate leftovers.
Makes 12 appetizer servings
Hot Honey Chicken Wings
3 lbs. chicken wings
3/4 cup Ortega® picante sauce
2/3 cup honey
1/3 cup soy sauce
1/4 cup Dijon mustard
3 tbsp vegetable oil
2 tbsp grated fresh ginger
1/2 tsp grated orange peel
Cut off and discard wing tips; cut each wing in half at joint. Arrange wings
in a 13 x 9” glass baking pan. Combine picante, honey, soy sauce, mustard,
oil, ginger and orange peel in small bowl; mix well. Pour over
chicken wings in the pan. Cover and refrigerate 6 hours or overnight.
Place wings and sauce in single layer on foil lined 15 x 10” pan. Bake at 375° for
45 to 55 minutes or until brown.
Serve warm with additional picante sauce, if desired.
Makes about 34 wings.
3/4 cup Ortega® picante sauce
2/3 cup honey
1/3 cup soy sauce
1/4 cup Dijon mustard
3 tbsp vegetable oil
2 tbsp grated fresh ginger
1/2 tsp grated orange peel
Cut off and discard wing tips; cut each wing in half at joint. Arrange wings
in a 13 x 9” glass baking pan. Combine picante, honey, soy sauce, mustard,
oil, ginger and orange peel in small bowl; mix well. Pour over
chicken wings in the pan. Cover and refrigerate 6 hours or overnight.
Place wings and sauce in single layer on foil lined 15 x 10” pan. Bake at 375° for
45 to 55 minutes or until brown.
Serve warm with additional picante sauce, if desired.
Makes about 34 wings.
Hot Artichoke Spread
1 cup Miracle Whip® Salad Dressing
1 cup Kraft® 100% Grated Parmesan Cheese
1 14oz. can artichoke hearts, drained, chopped
1 4oz. can chopped green chilies, drained
1 garlic, minced
2 tbsp. sliced green onions
2 tbsp. seeded chopped tomato
Mix all ingredients except onions and tomatoes until blended.
Spoon into shallow ovenproof dish or 9” glass pie plate. Bake at 350° for
20 to 25 minutes or until lightly browned. Sprinkle with onions and tomatoes.
Serve with toasted bread cutouts.
Makes 2 cups
1 cup Kraft® 100% Grated Parmesan Cheese
1 14oz. can artichoke hearts, drained, chopped
1 4oz. can chopped green chilies, drained
1 garlic, minced
2 tbsp. sliced green onions
2 tbsp. seeded chopped tomato
Mix all ingredients except onions and tomatoes until blended.
Spoon into shallow ovenproof dish or 9” glass pie plate. Bake at 350° for
20 to 25 minutes or until lightly browned. Sprinkle with onions and tomatoes.
Serve with toasted bread cutouts.
Makes 2 cups
Hot Crabmeat Appetizer
1 8oz. pkg. Philadelphia Brand® Cream Cheese, softened
1 7oz. can crabmeat, drained, flaked
2 tbsp. finely chopped onion
2 tbsp. milk
½ tsp. prepared horseradish
¼ tsp. salt
1/3 cup sliced almonds, toasted
Combine all ingredients except almonds, mixing until well blended. Spoon mixture
into 9” glass pie plate; sprinkle with almonds. Bake at 375° for 15 minutes.
Serve with crackers.
Makes 1½ cups
1 7oz. can crabmeat, drained, flaked
2 tbsp. finely chopped onion
2 tbsp. milk
½ tsp. prepared horseradish
¼ tsp. salt
1/3 cup sliced almonds, toasted
Combine all ingredients except almonds, mixing until well blended. Spoon mixture
into 9” glass pie plate; sprinkle with almonds. Bake at 375° for 15 minutes.
Serve with crackers.
Makes 1½ cups
Hot Artichoke Dip
1 9 oz. pkg frozen artichoke hearts, thawed
1 8oz. Deans® sour cream
1/4 cup Kraft® 100% Grated Parmesan Cheese
1 envelope Lipton® Golden Onion Sour Mix
Bread crumbs
Margarine
Dippers*
In food processor or blender, puree artichokes. Add sour cram and cheese;
process until smooth. Stir in soup mix. Turn into 2½ cup casserole, and
then top with bread crumbs and dot with margarine. Bake, uncovered 30 minutes
at 350°, or until heated through. Serve with Dippers*
* Dippers:
Carrot or celery sticks
Whole mushrooms
Sliced zucchini
Microwave directions:
Omit bread crumbs. Prepare mixture as above. Microwave at HIGH, turning
casserole occasionally, 8 minutes or until heated through. Let stand,
covered for 5 minutes. Serve as above.
1 8oz. Deans® sour cream
1/4 cup Kraft® 100% Grated Parmesan Cheese
1 envelope Lipton® Golden Onion Sour Mix
Bread crumbs
Margarine
Dippers*
In food processor or blender, puree artichokes. Add sour cram and cheese;
process until smooth. Stir in soup mix. Turn into 2½ cup casserole, and
then top with bread crumbs and dot with margarine. Bake, uncovered 30 minutes
at 350°, or until heated through. Serve with Dippers*
* Dippers:
Carrot or celery sticks
Whole mushrooms
Sliced zucchini
Microwave directions:
Omit bread crumbs. Prepare mixture as above. Microwave at HIGH, turning
casserole occasionally, 8 minutes or until heated through. Let stand,
covered for 5 minutes. Serve as above.
Homemade Shrimp Butter
½ cup margarine, softened
¼ cup mayonnaise
1 8oz. pkg. cream cheese, softened
3 tbsp. finely chopped onion
1 4oz. can broken shrimp, rinsed, drained
1 tbsp. lemon juice
Assorted crackers
In small bow, combine margarine, mayonnaise and cream cheese. Beat, scraping
bowl often, until light and fluffy, 2 to 3 minutes. Add onion, shrimp and
lemon juice; continue beating until well mixed, 1 to 2 minutes.
Serve with crackers. Store refrigerated.
Makes 2 cups
¼ cup mayonnaise
1 8oz. pkg. cream cheese, softened
3 tbsp. finely chopped onion
1 4oz. can broken shrimp, rinsed, drained
1 tbsp. lemon juice
Assorted crackers
In small bow, combine margarine, mayonnaise and cream cheese. Beat, scraping
bowl often, until light and fluffy, 2 to 3 minutes. Add onion, shrimp and
lemon juice; continue beating until well mixed, 1 to 2 minutes.
Serve with crackers. Store refrigerated.
Makes 2 cups
Holiday Trail Mix
1 8oz. bag Dole® whole or chopped dates
1 cup Diamond® whole almonds, toasted
1 cup Sun-Maid® raisins
1 cup Dole® dried banana chips
1 cup Dole® dried apricots
1/2 cup sunflower seed nuts
Combine all ingredients
The Mix will keep up to 2 weeks in a closed container in the refrigerator.
11 servings
1 cup Diamond® whole almonds, toasted
1 cup Sun-Maid® raisins
1 cup Dole® dried banana chips
1 cup Dole® dried apricots
1/2 cup sunflower seed nuts
Combine all ingredients
The Mix will keep up to 2 weeks in a closed container in the refrigerator.
11 servings
Herbed Cheese Spread
1 8oz. Philadelphia Brand® Cream Cheese
½ cup Miracle Whip® Salad Dressing
2 tbsp. chopped fresh parsley
2 tbsp. finely chopped green onion
1 tbsp. chopped fresh chives
1 tsp. dried oregano
1 tsp. dried basil or 1 tbsp. chopped fresh basil
Mix ingredients until well blended. Pipe mixture with pastry tube fitted with
star tip into Belgian endive leaves hollowed out cherry tomatoes and celery
slices or on buttery crackers.
Makes 1½ cups
½ cup Miracle Whip® Salad Dressing
2 tbsp. chopped fresh parsley
2 tbsp. finely chopped green onion
1 tbsp. chopped fresh chives
1 tsp. dried oregano
1 tsp. dried basil or 1 tbsp. chopped fresh basil
Mix ingredients until well blended. Pipe mixture with pastry tube fitted with
star tip into Belgian endive leaves hollowed out cherry tomatoes and celery
slices or on buttery crackers.
Makes 1½ cups
Herb Appetizer Cheesecake
1 cup dry bread crumbs
¼ cup margarine, melted
¼ cp olive oil
2 cups fresh basil leaves
½ tsp. salt
1 garlic, cut in half
2 8oz. pkgs. Philadelphia Brand® Cream Cheese, softened
1 cup ricotta cheese
3 eggs
½ cup Kraft® 100% Grated Parmesan Cheese
½ cup pine nuts
Combine crumbs and margarine; press onto bottom of 9” springform pan.
Bake at 350°, 10 minutes.
Place oil, basil, salt and garlic in blender container. Cover; process on high
speed until smooth. Combine basil mixture, cream cheese and ricotta cheese,
and mix at medium speed on electric mixture until well blended.
Add eggs, one at a time, mixing well after each additional. Blend in
parmesan cheese; pour over crust. Top with pine nuts. Bake at 325°, 1 hour
and 15 minutes. Loosen cake form rim of pan; cool before removing rim of pan.
Serve warm or at room temp. Chill any remaining cheesecake.
16 servings
¼ cup margarine, melted
¼ cp olive oil
2 cups fresh basil leaves
½ tsp. salt
1 garlic, cut in half
2 8oz. pkgs. Philadelphia Brand® Cream Cheese, softened
1 cup ricotta cheese
3 eggs
½ cup Kraft® 100% Grated Parmesan Cheese
½ cup pine nuts
Combine crumbs and margarine; press onto bottom of 9” springform pan.
Bake at 350°, 10 minutes.
Place oil, basil, salt and garlic in blender container. Cover; process on high
speed until smooth. Combine basil mixture, cream cheese and ricotta cheese,
and mix at medium speed on electric mixture until well blended.
Add eggs, one at a time, mixing well after each additional. Blend in
parmesan cheese; pour over crust. Top with pine nuts. Bake at 325°, 1 hour
and 15 minutes. Loosen cake form rim of pan; cool before removing rim of pan.
Serve warm or at room temp. Chill any remaining cheesecake.
16 servings
Hawaiian Coconut Spread
1 8oz. Philadelphia Brand® cream cheese, softened
2 tbsp. Smucker’s® apricot, pineapple or peach preserves
1/3 cup flaked coconut
Combine cream cheese and preserves, mixing well until blended. Add coconut,
mix well. Chill. Serve with nut bread slices.
Makes 1-1/3 cups.
Variations: Substitute 1/4 cup whole berry cranberry sauce for preserves.
2 tbsp. Smucker’s® apricot, pineapple or peach preserves
1/3 cup flaked coconut
Combine cream cheese and preserves, mixing well until blended. Add coconut,
mix well. Chill. Serve with nut bread slices.
Makes 1-1/3 cups.
Variations: Substitute 1/4 cup whole berry cranberry sauce for preserves.
Golden Mini Quiches
1 envelope Lipton® Recipe Secrets Golden Onion Recipe Soup Mix
1½ cups cream or half and half
3 eggs, beaten
Pastry for double-crust pie
1 cup shredded Swiss cheese
In medium bowl, thoroughly blend soup mix, cream and eggs; set aside.
On lightly floured board, roll pastry 1/8” thick; cut into 36 2½” circles.
Press into 7 x 9 muffin pans. Evenly fill prepared pans with cheese, then
egg mixture. Bake at 400° for 25 minutes or until knife inserted in center
comes out clean and pastry is golden. Serve warm.
Makes 3 dozen mini quiches
Variation: For a 9” quiche, bake a 9” unbaked pastry shell at 375° for 10 minutes.
Fill pastry shell with cheese, then egg mixture. Bake 40 minutes or until
quiche tests done and pastry is golden.
Makes about 7 servings
1½ cups cream or half and half
3 eggs, beaten
Pastry for double-crust pie
1 cup shredded Swiss cheese
In medium bowl, thoroughly blend soup mix, cream and eggs; set aside.
On lightly floured board, roll pastry 1/8” thick; cut into 36 2½” circles.
Press into 7 x 9 muffin pans. Evenly fill prepared pans with cheese, then
egg mixture. Bake at 400° for 25 minutes or until knife inserted in center
comes out clean and pastry is golden. Serve warm.
Makes 3 dozen mini quiches
Variation: For a 9” quiche, bake a 9” unbaked pastry shell at 375° for 10 minutes.
Fill pastry shell with cheese, then egg mixture. Bake 40 minutes or until
quiche tests done and pastry is golden.
Makes about 7 servings
Garlic Spread
1 8oz.pkg. Philadelphia Brand® cream cheese, softened
1/2 cup Blue Bonnet® or Imperial® margarine, softened
2 tbsp. chopped parsley
2 tbsp chopped onion
1 garlic, minced
Combine cream cheese and margarine, until well blended. Add remaining ingredients,
mix well. Chill.
Makes 1-2/3 cups
1/2 cup Blue Bonnet® or Imperial® margarine, softened
2 tbsp. chopped parsley
2 tbsp chopped onion
1 garlic, minced
Combine cream cheese and margarine, until well blended. Add remaining ingredients,
mix well. Chill.
Makes 1-2/3 cups
Tropical Fruit Dip
1/2 cup Hellmann's ® mayonnaise
1/4 cup Deans® sour cram
3 tbsp lime juice
1 tsp honey
1/2 tsp cumin
1/4 tsp Tabasco® pepper sauce
1/2 cup Mounds® shredded coconut
In medium bowl, combine mayonnaise, sour cream, lime juice honey, cumin and
sauce; mix well. Stir in coconut. Cover; refrigerate at least 1 hour.
Serve with cut up fresh fruit.
Makes 1 cup
1/4 cup Deans® sour cram
3 tbsp lime juice
1 tsp honey
1/2 tsp cumin
1/4 tsp Tabasco® pepper sauce
1/2 cup Mounds® shredded coconut
In medium bowl, combine mayonnaise, sour cream, lime juice honey, cumin and
sauce; mix well. Stir in coconut. Cover; refrigerate at least 1 hour.
Serve with cut up fresh fruit.
Makes 1 cup
Toasted Sesame Cheese Spread
4 tbsp. soy sauce
1 6oz. Philadelphia Brand® cream cheese
2 tbsp. sesame seed, toasted
Assorted crackers
Pour soy sauce over cream cheese block in small dish, turning over several
times to coat all sides. Cover; refrigerate 2 hours, turning cheese block
over often. Remove cheese block from soy sauce and roll in sesame
seeds. Refrigerate until read to serve with crackers
1 6oz. Philadelphia Brand® cream cheese
2 tbsp. sesame seed, toasted
Assorted crackers
Pour soy sauce over cream cheese block in small dish, turning over several
times to coat all sides. Cover; refrigerate 2 hours, turning cheese block
over often. Remove cheese block from soy sauce and roll in sesame
seeds. Refrigerate until read to serve with crackers
Taco Dip
1 12oz.(8oz. and 4oz.) pkg(s) Philadelphia Brand® Cream Cheese, softened
1/2 cup sour cream
2 tsp. chili powder
1½ tsp. cumin
1/2 cup Ortega® salsa
2 cups shredded lettuce
1 cup Sargento® Shredded Cheddar, Taco or Mexican Blend Cheese
1 cup Sargento® Shredded Monterey Jack Cheese
1/2 cup diced plum tomatoes
1/3 cup sliced green onion
Tortilla and blue corn chips
Combine cream cheese, sour cream, chili powder, and cumin in large bowl, mix until
well blended. Stir in salsa. Spread into a large serving platter lined
with lettuce. Top with cheeses, tomatoes, and green onions.
Serve with chips.
1/2 cup sour cream
2 tsp. chili powder
1½ tsp. cumin
1/2 cup Ortega® salsa
2 cups shredded lettuce
1 cup Sargento® Shredded Cheddar, Taco or Mexican Blend Cheese
1 cup Sargento® Shredded Monterey Jack Cheese
1/2 cup diced plum tomatoes
1/3 cup sliced green onion
Tortilla and blue corn chips
Combine cream cheese, sour cream, chili powder, and cumin in large bowl, mix until
well blended. Stir in salsa. Spread into a large serving platter lined
with lettuce. Top with cheeses, tomatoes, and green onions.
Serve with chips.
Sweet ‘n’ Sour Meatballs
1½ lbs. lean ground beef
1 cup fresh bread crumbs
1 egg, slightly beaten
4 tsp. Knorr® beef-flavor instant bouillon
1½ cups Smucker's® apricot preserves
2 tbsp lemon juice
In large bowl, combine beef, crumbs, egg and 2 tsp. of bouillon, mix well.
Shape into 1¼" balls. In large skillet, brown meatballs. Remove from
pan; pour off fat.
In same skillet, combine preserves, lemon juice and remaining 2 tsp bouillon.
Over low heat, cook and stir 10 minutes. Add meatballs; simmer uncovered
10 minutes. Garnish with parsley, if desired.
Refrigerate leftovers
Makes about 4 dozen meatballs
1 cup fresh bread crumbs
1 egg, slightly beaten
4 tsp. Knorr® beef-flavor instant bouillon
1½ cups Smucker's® apricot preserves
2 tbsp lemon juice
In large bowl, combine beef, crumbs, egg and 2 tsp. of bouillon, mix well.
Shape into 1¼" balls. In large skillet, brown meatballs. Remove from
pan; pour off fat.
In same skillet, combine preserves, lemon juice and remaining 2 tsp bouillon.
Over low heat, cook and stir 10 minutes. Add meatballs; simmer uncovered
10 minutes. Garnish with parsley, if desired.
Refrigerate leftovers
Makes about 4 dozen meatballs
Spring Rolls
½ lb. ground pork
1 tsp. Kikkoman® Soy Sauce
1 tsp. dry sherry
½ tsp. garlic salt
2 tbsp. oil
3 cups fresh bean sprouts
½ cup sliced onion
1 tbsp. Kikkoman® Soy Sauce
1 tbsp. cornstarch
¾ cup water
8 sheets egg roll skins
½ cup prepared biscuit mix
1 egg, beaten
Vegetable oil for frying
Hot mustard, tomato catsup and soy sauce
Combine pork, 1 tsp. soy sauce, sherry and garlic salt; mix well. Let stand
15 minutes. Heat 2 tbsp. oil in hot wok or large skillet over medium-high
heat; brown pork mixture in hot oil. Add bean sprouts, onion and 1 tbsp.
soy sauce. Stir fry until vegetables are tender crisp; drain and cool.
Dissolve cornstarch in ¼ cup water. Place about 1/3 cupful pork mixture on
lower half of egg roll skin. Moisten left and right edges with cornstarch
mixture. Fold bottom edge up to just cover filling. Fold left and right
edges ½” over; roll up jelly-roll fashion. Moisten top edge with cornstarch
mixture and seal. Complete all rolls.
Combine biscuit mix , egg and remaining water in small bowl; dip each roll in
batter. Heat oil for frying in wok or large saucepan over medium high
heat. Deep fry rolls, a few at a time, in hot oil 5 to 7 minutes, or until
golden brown, turning often. Drain on paper towels. Slice each roll into
4 pieces. Serve with mustard, catsup and soy sauce as desired.
Makes 8 appetizer servings
1 tsp. Kikkoman® Soy Sauce
1 tsp. dry sherry
½ tsp. garlic salt
2 tbsp. oil
3 cups fresh bean sprouts
½ cup sliced onion
1 tbsp. Kikkoman® Soy Sauce
1 tbsp. cornstarch
¾ cup water
8 sheets egg roll skins
½ cup prepared biscuit mix
1 egg, beaten
Vegetable oil for frying
Hot mustard, tomato catsup and soy sauce
Combine pork, 1 tsp. soy sauce, sherry and garlic salt; mix well. Let stand
15 minutes. Heat 2 tbsp. oil in hot wok or large skillet over medium-high
heat; brown pork mixture in hot oil. Add bean sprouts, onion and 1 tbsp.
soy sauce. Stir fry until vegetables are tender crisp; drain and cool.
Dissolve cornstarch in ¼ cup water. Place about 1/3 cupful pork mixture on
lower half of egg roll skin. Moisten left and right edges with cornstarch
mixture. Fold bottom edge up to just cover filling. Fold left and right
edges ½” over; roll up jelly-roll fashion. Moisten top edge with cornstarch
mixture and seal. Complete all rolls.
Combine biscuit mix , egg and remaining water in small bowl; dip each roll in
batter. Heat oil for frying in wok or large saucepan over medium high
heat. Deep fry rolls, a few at a time, in hot oil 5 to 7 minutes, or until
golden brown, turning often. Drain on paper towels. Slice each roll into
4 pieces. Serve with mustard, catsup and soy sauce as desired.
Makes 8 appetizer servings
Spinach Dip in Bread Bowl
1 cup Miracle Whip® Salad Dressing
1 cup sour cream
1 1.4oz. pkg. Ranch Salad Dressing Mix
1 10 pkg. Birds Eye® Chopped Spinach, thawed, well drained
1 8oz. water chestnuts, drained, chopped
½ cup chopped red bell pepper
1 loaf (1½ lb.) round sourdough bread
Mix salad dressing, sour cream and salad dressing, mix until well blended.
Add spinach, water chestnuts and pepper; mix well. Refrigerate.
Cut slice form top of bred loaf; remove center leaving 1” thick shell.
Cut removed bread into bit-size pieces.
Spoon spinach dip into bread loaf just before serving. Serve with bread pieces.
Makes 3¼ cups
1 cup sour cream
1 1.4oz. pkg. Ranch Salad Dressing Mix
1 10 pkg. Birds Eye® Chopped Spinach, thawed, well drained
1 8oz. water chestnuts, drained, chopped
½ cup chopped red bell pepper
1 loaf (1½ lb.) round sourdough bread
Mix salad dressing, sour cream and salad dressing, mix until well blended.
Add spinach, water chestnuts and pepper; mix well. Refrigerate.
Cut slice form top of bred loaf; remove center leaving 1” thick shell.
Cut removed bread into bit-size pieces.
Spoon spinach dip into bread loaf just before serving. Serve with bread pieces.
Makes 3¼ cups
Spinach Dip
1 10oz. pkg. Birds Eye® frozen chopped spinach, thawed and drained
1½ cups sour cream
1 cup Hellmann's® mayonnaise
1 packet Knorr® Vegetable Soup and Recipe Mix
1 8oz can Reese® water chestnuts, drained and chopped, optional
3 green onions, chopped
In medium bowl, combine spinach, sour cream, mayo, soup mix, water chestnuts
and green onions. Cover; chill. Serve with fresh vegetables, crackers or chips.
Makes about 3 cups
1½ cups sour cream
1 cup Hellmann's® mayonnaise
1 packet Knorr® Vegetable Soup and Recipe Mix
1 8oz can Reese® water chestnuts, drained and chopped, optional
3 green onions, chopped
In medium bowl, combine spinach, sour cream, mayo, soup mix, water chestnuts
and green onions. Cover; chill. Serve with fresh vegetables, crackers or chips.
Makes about 3 cups
Cantonese Meatballs
1 20oz. can pineapple chunks in syrup
3 tbsp. brown sugar
5 tbsp. Kikkoman® Teriyaki Sauce
1 tbsp. vinegar
1 tbsp. tomato catsup
1 lb. ground beef
2 tbsp. instant minced onion
2 tbsp. cornstarch
¼ cup water
Drain pineapple; reserve syrup. Combine syrup, brown sugar, 3 tbsp. teriyaki
sauce, vinegar and catsup; set aside.
Mix beef with remaining 2 tbsp. teriyaki sauce and onion; shape into 20 meatballs.
Brown meatballs in large skillet; drain off excess fat. Pour syrup
mixture over meatballs; simmer 10 minutes, stirring occasionally.
Dissolve cornstarch in water; stir into skillet with pineapple. Cook and stir
until sauce thickens and pineapple is heated through.
Makes 6 to 8 appetizer servings
3 tbsp. brown sugar
5 tbsp. Kikkoman® Teriyaki Sauce
1 tbsp. vinegar
1 tbsp. tomato catsup
1 lb. ground beef
2 tbsp. instant minced onion
2 tbsp. cornstarch
¼ cup water
Drain pineapple; reserve syrup. Combine syrup, brown sugar, 3 tbsp. teriyaki
sauce, vinegar and catsup; set aside.
Mix beef with remaining 2 tbsp. teriyaki sauce and onion; shape into 20 meatballs.
Brown meatballs in large skillet; drain off excess fat. Pour syrup
mixture over meatballs; simmer 10 minutes, stirring occasionally.
Dissolve cornstarch in water; stir into skillet with pineapple. Cook and stir
until sauce thickens and pineapple is heated through.
Makes 6 to 8 appetizer servings
Cheese Popcorn
2 quarts popped popcorn
1/3 cup margarine
½ cup Sargento® Grated Parmesan or Parmesan and Romano Cheese
Spread freshly popped popcorn in flat pan; keep hot and crisp in 200° oven.
Melt margarine; add grated cheese. Pour mixture over popcorn. Stir until
evenly coated with cheese mixture.
Makes 2 quarts
1/3 cup margarine
½ cup Sargento® Grated Parmesan or Parmesan and Romano Cheese
Spread freshly popped popcorn in flat pan; keep hot and crisp in 200° oven.
Melt margarine; add grated cheese. Pour mixture over popcorn. Stir until
evenly coated with cheese mixture.
Makes 2 quarts
Cheesy Potato Skins
4 large baking potatoes, baked
Oil
¼ lb. Velveeta® Pasteurized Process Cheese Spread, cubed
2 tbsp. chopped red or green pepper
2 crisply cooked bacon slices, crumbled
1 tbsp. green onion slices
Sour cream
Cut potatoes in half lengthwise; scoop out centers, leaving ¼” shell. Fry shells,
a few at a time, in deep hot oil, 375°, 2 to 3 minutes or until golden
brown; drain. Place on cookie sheet. Top with process cheese spread; broil
until cheese spread begins to melt. Top with remaining ingredients.
8 appetizers
Oil
¼ lb. Velveeta® Pasteurized Process Cheese Spread, cubed
2 tbsp. chopped red or green pepper
2 crisply cooked bacon slices, crumbled
1 tbsp. green onion slices
Sour cream
Cut potatoes in half lengthwise; scoop out centers, leaving ¼” shell. Fry shells,
a few at a time, in deep hot oil, 375°, 2 to 3 minutes or until golden
brown; drain. Place on cookie sheet. Top with process cheese spread; broil
until cheese spread begins to melt. Top with remaining ingredients.
8 appetizers
Chicken Nuggets
4 boneless, skinless chicken breast halves
1 egg
½ cup water
¼ cup flour
1 tsp. salt
¼ tsp. white pepper
Sauces for Dipping (recipes follows below)
Cut chicken into 1” pieces. Heat 3” of oil in large heavy saucepan over
medium-high heat until oil reaches 375°; adjust heat to maintain temp.
Meanwhile, beat egg and water in large bowl until well mixed. Add flour, salt
and pepper, stirring to form smooth batter. Dip chicken pieces into batter,
draining off excess. Fry chicken, a few pieces at a time, in hot
oil about 4 minutes or until golden brown. Drain on paper towels.
Serve with the Sauces (see below); garnish with onion rings.
APRICOT SAUCE:
1 12oz. jar apricot preserves
3 tbsp. Dijon mustard
2 tbsp. prepared horseradish
Combine all the ingredients in small microwave safe bowl; mirco at HIGH
1 to 1½ minutes or until heated through.
DILL MAYONNAISE:
1 cup mayonnaise
2 tbsp. garlics, minced
1½ tsp. dill weed
Combine all the ingredients in small bowl. Cover; refrigerate 1 hour.
COCKTAIL SAUCE:
¾ cup catsup
2 tbsp. tomato paste
1 tbsp. prepared horseradish
4 tbsp. lemon juice
Hot pepper sauce to taste
Combine all the ingredients in small bowl; blend well.
Makes 8 servings
1 egg
½ cup water
¼ cup flour
1 tsp. salt
¼ tsp. white pepper
Sauces for Dipping (recipes follows below)
Cut chicken into 1” pieces. Heat 3” of oil in large heavy saucepan over
medium-high heat until oil reaches 375°; adjust heat to maintain temp.
Meanwhile, beat egg and water in large bowl until well mixed. Add flour, salt
and pepper, stirring to form smooth batter. Dip chicken pieces into batter,
draining off excess. Fry chicken, a few pieces at a time, in hot
oil about 4 minutes or until golden brown. Drain on paper towels.
Serve with the Sauces (see below); garnish with onion rings.
APRICOT SAUCE:
1 12oz. jar apricot preserves
3 tbsp. Dijon mustard
2 tbsp. prepared horseradish
Combine all the ingredients in small microwave safe bowl; mirco at HIGH
1 to 1½ minutes or until heated through.
DILL MAYONNAISE:
1 cup mayonnaise
2 tbsp. garlics, minced
1½ tsp. dill weed
Combine all the ingredients in small bowl. Cover; refrigerate 1 hour.
COCKTAIL SAUCE:
¾ cup catsup
2 tbsp. tomato paste
1 tbsp. prepared horseradish
4 tbsp. lemon juice
Hot pepper sauce to taste
Combine all the ingredients in small bowl; blend well.
Makes 8 servings
Chili Go Rounds
1 cup finely chopped fully cooked smoked sausage
2 tbsp. Heinz° Chili Sauce
1 tbsp. grated Parmesan cheese
¼ tsp. cinnamon
¼ tsp. thyme
1 8oz. refrigerated crescent dinner rolls
In small bowl, combine sausage, chili sauce, Parmesan cheese, cinnamon and
thyme. Remove half of dough from container; unroll. Place dough between
2 pieces of waxed paper and roll into 13 x 5 rectangle. Spread ½ of sausage
mixture over dough. Roll, jelly-roll fashion, starting at longest side.
Cut into ½” slices with sharp knife; place cut-side down on baking sheet.
Repeat with remaining dough and sauge mixture. Bake at 375 for 12 to 14 minutes
or until golden brown
Makes about 4 dozen appetizers
2 tbsp. Heinz° Chili Sauce
1 tbsp. grated Parmesan cheese
¼ tsp. cinnamon
¼ tsp. thyme
1 8oz. refrigerated crescent dinner rolls
In small bowl, combine sausage, chili sauce, Parmesan cheese, cinnamon and
thyme. Remove half of dough from container; unroll. Place dough between
2 pieces of waxed paper and roll into 13 x 5 rectangle. Spread ½ of sausage
mixture over dough. Roll, jelly-roll fashion, starting at longest side.
Cut into ½” slices with sharp knife; place cut-side down on baking sheet.
Repeat with remaining dough and sauge mixture. Bake at 375 for 12 to 14 minutes
or until golden brown
Makes about 4 dozen appetizers
Chili con Quesco
2 tbsp. oil
1/4 cup minced onion
1 7½ oz. can Hunt® whole tomatoes, drained and finely chopped
1 4oz. can diced green chilies, undrained
1/4 tsp salt
2 cups Sargento® shredded cheddar or Monterey jack cheese
1/3 cup whipping cream
Heat oil in saucepan. Add onion. Cook, stirring occasionally, until tender.
Add tomatoes, chilies and salt. Bring to boiling. Reduce heat to low
Cook, stirring occasionally 15 minutes. Remove from heat. Stir in cheese
and cream. Cook over low heat, stirring constantly until cheese melts.
Serve with nacho chips
Mkaes 1-3/4 cups
VARIATIONS:
Hot Chili con Queso: substituting jalapeno peppers, drained for green chilies
1/4 cup minced onion
1 7½ oz. can Hunt® whole tomatoes, drained and finely chopped
1 4oz. can diced green chilies, undrained
1/4 tsp salt
2 cups Sargento® shredded cheddar or Monterey jack cheese
1/3 cup whipping cream
Heat oil in saucepan. Add onion. Cook, stirring occasionally, until tender.
Add tomatoes, chilies and salt. Bring to boiling. Reduce heat to low
Cook, stirring occasionally 15 minutes. Remove from heat. Stir in cheese
and cream. Cook over low heat, stirring constantly until cheese melts.
Serve with nacho chips
Mkaes 1-3/4 cups
VARIATIONS:
Hot Chili con Queso: substituting jalapeno peppers, drained for green chilies
Chorizo Cheese Tart
2 pkg. Keebler° Graham Cracker Ready-Crust Tarts (12 tarts)
2 egg yolks, beaten
1 12oz. pkg. Mexican chorizo sausage
¼ cup minced onion
1 16oz. jar or can chunky salsa
2 eggs, beaten
¾ cup Mexican Chihuahua or Monterey Jack cheese, grated
¼ tsp. dried oregano
Brush tarts with small amount of beaten egg yolks and bake 3 minutes. Remove
from oven and prepare the filling.
Remove sausage from casing. Brown in skillet. Add onion and sauté until onions
is soft and sausage is well done. Mix salsa with remaining egg yolks and
eggs. Spoon sausage and onion mixture into tart shells. Pour salsa-egg
mixture over sausage; top with grated cheese. Sprinkle with oregano. Bake
at 350° for 20 to 25 minutes or until filing is set and cheese is melted.
Makes 12 servings
2 egg yolks, beaten
1 12oz. pkg. Mexican chorizo sausage
¼ cup minced onion
1 16oz. jar or can chunky salsa
2 eggs, beaten
¾ cup Mexican Chihuahua or Monterey Jack cheese, grated
¼ tsp. dried oregano
Brush tarts with small amount of beaten egg yolks and bake 3 minutes. Remove
from oven and prepare the filling.
Remove sausage from casing. Brown in skillet. Add onion and sauté until onions
is soft and sausage is well done. Mix salsa with remaining egg yolks and
eggs. Spoon sausage and onion mixture into tart shells. Pour salsa-egg
mixture over sausage; top with grated cheese. Sprinkle with oregano. Bake
at 350° for 20 to 25 minutes or until filing is set and cheese is melted.
Makes 12 servings
Spinach Cheese Boreks
1 8oz. Philadelphia Brand® Soft Cream Cheese with Chives and Onion
1 10oz pkg. Birds Eye® frozen chopped spinach, thawed and well drained
1/3 cup chopped roasted red bell peppers, drained
9 frozen phyllo sheets, thawed
6 tbsp margarine, melted
Stir cream cheese, spinach, red bell peppers in bowl, until well blended.
Lay one sheet of phyllo on flat surface. Brush with margarine, cut lengthwise
into flour 18 x 3” strips.
For each appetizer, spoon about 1 tbsp filling about 1" from one end of each
strip. Fold the end over filling at 34 degree angle. Continue folding as
you would a flag to form a triangle that encloses filling.
Repeat with remaining phyllo and filling.
Place triangles on cookie sheet. Brush with margarine.
Bake at 375° for 12 to 15 minutes or until golden brown.
Makes 36 appetizers
1 10oz pkg. Birds Eye® frozen chopped spinach, thawed and well drained
1/3 cup chopped roasted red bell peppers, drained
9 frozen phyllo sheets, thawed
6 tbsp margarine, melted
Stir cream cheese, spinach, red bell peppers in bowl, until well blended.
Lay one sheet of phyllo on flat surface. Brush with margarine, cut lengthwise
into flour 18 x 3” strips.
For each appetizer, spoon about 1 tbsp filling about 1" from one end of each
strip. Fold the end over filling at 34 degree angle. Continue folding as
you would a flag to form a triangle that encloses filling.
Repeat with remaining phyllo and filling.
Place triangles on cookie sheet. Brush with margarine.
Bake at 375° for 12 to 15 minutes or until golden brown.
Makes 36 appetizers
Spicy Dijon Dip
1 8oz. pkg. cream cheese, softened
¼ cup Grey Poupon® Dijon Mustard
¼ cup sour cram
1 tbsp. finely chopped scallions
1 4oz. can tiny shrimp, drained or ½ cup cooked shrimp, chopped
Sliced scallions, for garnish
Assorted cut-up vegetables
In small bowl, blend cream cheese, mustard, sour cream and chopped scallions;
stir in shrimp. Cover; chill at least 2 hours. Garnish with sliced
scallions; serve as a dip with vegetables.
Makes 1½ cups
¼ cup Grey Poupon® Dijon Mustard
¼ cup sour cram
1 tbsp. finely chopped scallions
1 4oz. can tiny shrimp, drained or ½ cup cooked shrimp, chopped
Sliced scallions, for garnish
Assorted cut-up vegetables
In small bowl, blend cream cheese, mustard, sour cream and chopped scallions;
stir in shrimp. Cover; chill at least 2 hours. Garnish with sliced
scallions; serve as a dip with vegetables.
Makes 1½ cups
Spicy Appetizer Dip
1 8oz. can crushed pineapple in juice
1 cup College Inn® Chicken or Beef Broth
3 tbsp. cornstarch
2 tbsp. soy sauce
2 tbsp. white wine vinegar
2 tbsp. packed brown sugar
¼ tsp. red pepper
Cocktail franks, ham cubes or fresh vegetables
Drain pineapple, reserving juice. In small saucepan, blend reserved juice,
broth, cornstarch, soy sauce, vinegar, brown sugar and red pepper. Cook and
stir until mixture thickens and boils. Stir in pineapple.
Serve hot or cold with cocktail franks, ham cubes or vegetables.
Makes 2 cups
1 cup College Inn® Chicken or Beef Broth
3 tbsp. cornstarch
2 tbsp. soy sauce
2 tbsp. white wine vinegar
2 tbsp. packed brown sugar
¼ tsp. red pepper
Cocktail franks, ham cubes or fresh vegetables
Drain pineapple, reserving juice. In small saucepan, blend reserved juice,
broth, cornstarch, soy sauce, vinegar, brown sugar and red pepper. Cook and
stir until mixture thickens and boils. Stir in pineapple.
Serve hot or cold with cocktail franks, ham cubes or vegetables.
Makes 2 cups
South of the Border Meatballs
1¼ lbs. ground beef
1 pkg. Lawry’s® Taco Spices & Seasonings
¼ cup unseasoned dry bread crumbs
¼ cup finely chopped onion
¼ cup finely chopped green bell pepper
1 egg, beaten
1½ cups chunky salsa
In large bowl, combine all ingredients except salsa; blend well.
Form into 1” balls.
In large skillet, brown meatballs on all sides; drain fat. Add salsa to skillet.
Bring to a boil; reduce heat and simmer, uncovered, 10 minutes.
Makes 6 servings
1 pkg. Lawry’s® Taco Spices & Seasonings
¼ cup unseasoned dry bread crumbs
¼ cup finely chopped onion
¼ cup finely chopped green bell pepper
1 egg, beaten
1½ cups chunky salsa
In large bowl, combine all ingredients except salsa; blend well.
Form into 1” balls.
In large skillet, brown meatballs on all sides; drain fat. Add salsa to skillet.
Bring to a boil; reduce heat and simmer, uncovered, 10 minutes.
Makes 6 servings
Skewered Pork
½ cup unsweetened pineapple juice
3 tbsp. Heinz° Worcestershire Sauce
1 tsp. coriander
1 tsp. minced garlic
¼ tsp. crushed red pepper
1 lb. boneless pork loin, cut into 1/8” slices
For marinade, in small bowl, combine pineapple juice, Worcestershire sauce,
coriander, garlic, and red pepper. Place pork in deep bowl; pour marinade
over pork. Cover; marinade in refridgator about 1 hour.
Meanwhile, soak thin bamboo skewers in water. Weave skewers through pork
strips so meat lies flat. Broil, 4 to 5” from heat source, 2 minutes; turn.
Brush with marinade; broil an additional 2 minutes or until pork is just cooked.
3 tbsp. Heinz° Worcestershire Sauce
1 tsp. coriander
1 tsp. minced garlic
¼ tsp. crushed red pepper
1 lb. boneless pork loin, cut into 1/8” slices
For marinade, in small bowl, combine pineapple juice, Worcestershire sauce,
coriander, garlic, and red pepper. Place pork in deep bowl; pour marinade
over pork. Cover; marinade in refridgator about 1 hour.
Meanwhile, soak thin bamboo skewers in water. Weave skewers through pork
strips so meat lies flat. Broil, 4 to 5” from heat source, 2 minutes; turn.
Brush with marinade; broil an additional 2 minutes or until pork is just cooked.
Seafood Ravioli with Fresh Tomato Sauce
Fresh Tomato Sauce:
2 garlics, minced
2 tbsp. olive oil
6 plum tomatoes, diced
1 tbsp. red wine vinegar
1tbsp. chopped parsley
Seafood Ravioli:
1 8oz. pkg. Philadelphia Brand® Cream Cheese with Herb & Garlic
¾ cup chopped Louis Kemp® Crab Delights Chunks, rinsed
36 wonton wrappers
Cold water
To make Fresh Tomato Sauce: Cook and stir garlic in oil in medium saucepan
1 minute. Add remaining ingredients. Cook over low heat 2 to 3 minutes or
until thoroughly heated, stirring occasionally. Cool to room temperature.
Stir cream cheese and crab-flavored seafood in medium bowl until well blended.
For each ravioli, place 1 tablespoonful of cream cheese mixture on center of
one wonton wrapper. Brush edges with water. Place second wonton wrapper on
top. Press edge together to seal, taking care to press out air. Repeat
with remaining cream cheese mixture and wonton wrappers.
For square-shaped ravioli, cut edges of wonton wrapper with pastry trimmer to
form square.
For round-shaped ravioli, place 3” round biscuit cutter on ravioli, making sure
center of each cutter contains filling. Press down firmly cutting through
both wrappers, to trim edges. Repeat with remaining ravioli.
For triangle-shaped ravioli, place 2 teaspoonfuls cream cheese mixture in
center of each wonton wrapper; brush edges with water. Fold in half to form
triangle. Press edges together to seal, taking care to press out air.
Trim edges of wonton wrapper.
Bring 1½ quarts water to boil in large saucepan. Cook ravioli, a few at a time,
2 to 3 minutes or until they rise to surface. Remove with slotted spoon.
Serve hot with Fresh Tomato Sauce.
Makes 18 Raviolis (36 triangle-shaped Raviolis)
2 garlics, minced
2 tbsp. olive oil
6 plum tomatoes, diced
1 tbsp. red wine vinegar
1tbsp. chopped parsley
Seafood Ravioli:
1 8oz. pkg. Philadelphia Brand® Cream Cheese with Herb & Garlic
¾ cup chopped Louis Kemp® Crab Delights Chunks, rinsed
36 wonton wrappers
Cold water
To make Fresh Tomato Sauce: Cook and stir garlic in oil in medium saucepan
1 minute. Add remaining ingredients. Cook over low heat 2 to 3 minutes or
until thoroughly heated, stirring occasionally. Cool to room temperature.
Stir cream cheese and crab-flavored seafood in medium bowl until well blended.
For each ravioli, place 1 tablespoonful of cream cheese mixture on center of
one wonton wrapper. Brush edges with water. Place second wonton wrapper on
top. Press edge together to seal, taking care to press out air. Repeat
with remaining cream cheese mixture and wonton wrappers.
For square-shaped ravioli, cut edges of wonton wrapper with pastry trimmer to
form square.
For round-shaped ravioli, place 3” round biscuit cutter on ravioli, making sure
center of each cutter contains filling. Press down firmly cutting through
both wrappers, to trim edges. Repeat with remaining ravioli.
For triangle-shaped ravioli, place 2 teaspoonfuls cream cheese mixture in
center of each wonton wrapper; brush edges with water. Fold in half to form
triangle. Press edges together to seal, taking care to press out air.
Trim edges of wonton wrapper.
Bring 1½ quarts water to boil in large saucepan. Cook ravioli, a few at a time,
2 to 3 minutes or until they rise to surface. Remove with slotted spoon.
Serve hot with Fresh Tomato Sauce.
Makes 18 Raviolis (36 triangle-shaped Raviolis)
Scandinavian Smorgasbord
36 slices party bread, crackers or flat bread
Mayonnaise or Salad Dressing
Mustard
36 small lettuce leaves or Belgian endive leaves
1 9oz. can Starkist® Tuna, drained and flaked or broken tinot chunks
2 hard-cooked eggs, sliced
¼ lb. frozen coked bay shrimp, thawed
½ medium cucumber, thinly sliced
36 pieces steamed asparagus tips or pea pods
Plain yogurt, marinated roasted peppers and sliced green onion for garnish
Arrange party bread on a tray; spread each with 1 teaspoon mayonnaise and / or
mustard. Top with a small lettuce leaf. Top with tuna, egg slices, shrimp,
cumber or steamed vegetables. Garnish as desired.
Makes 36 appetizers
Mayonnaise or Salad Dressing
Mustard
36 small lettuce leaves or Belgian endive leaves
1 9oz. can Starkist® Tuna, drained and flaked or broken tinot chunks
2 hard-cooked eggs, sliced
¼ lb. frozen coked bay shrimp, thawed
½ medium cucumber, thinly sliced
36 pieces steamed asparagus tips or pea pods
Plain yogurt, marinated roasted peppers and sliced green onion for garnish
Arrange party bread on a tray; spread each with 1 teaspoon mayonnaise and / or
mustard. Top with a small lettuce leaf. Top with tuna, egg slices, shrimp,
cumber or steamed vegetables. Garnish as desired.
Makes 36 appetizers
Savory Cheddar Spread
1 8oz. Philadelphia Brand® Cream Cheese, softened
½ cup Miracle Whip® Salad Dressing
1 cup 100% Natural KraftÒ Shredded Mild Cheddar Cheese
2 tbsp. green onion slices
8 crisply cooked bacon slices, crumbled
½ cup crushed butter crackers
Combine cream cheese and salad dressing; mixing until well blended. Add cheddar
cheese and onions; mix well. Spoon into 9” glass pie plate;
sprinkle with combined bacon and crumbs. Bake at 350° for 15 minutes.
Serve with additional crackers.
Makes 2 cups
½ cup Miracle Whip® Salad Dressing
1 cup 100% Natural KraftÒ Shredded Mild Cheddar Cheese
2 tbsp. green onion slices
8 crisply cooked bacon slices, crumbled
½ cup crushed butter crackers
Combine cream cheese and salad dressing; mixing until well blended. Add cheddar
cheese and onions; mix well. Spoon into 9” glass pie plate;
sprinkle with combined bacon and crumbs. Bake at 350° for 15 minutes.
Serve with additional crackers.
Makes 2 cups
Savory Herb Cheesecake
Crust:
1¼ cups fresh rye or pumpernickel breadcrumbs
3 tbsp melted margarine
Filling:
1 15oz. container ricotta cheese
1/2 cup half and half
2 tbsp flour
2 eggs
1/3 cup chopped mixed fresh herbs (such as parsley, basil, mint, rosemary,
tarragon, thyme and oregano)
1/4 cup chopped green onion
1½ tsp finely grated lemon peel
3/4 tsp salt
Lightly grease 9" springfrom pan. Combine crust ingredients; press evenly onto
bottom of pan. Chill while preparing filling.
In bowl, combine ricotta cheese, half and half and flour; blend until smooth.
Add eggs, one at a time, blend until smooth. Blend in fresh herbs, green
onion, lemon peel and salt. Pour into crust; and bake at 350°, 30 to 35 minutes
or until center is just. Remove to wire to cool to room temp.
1¼ cups fresh rye or pumpernickel breadcrumbs
3 tbsp melted margarine
Filling:
1 15oz. container ricotta cheese
1/2 cup half and half
2 tbsp flour
2 eggs
1/3 cup chopped mixed fresh herbs (such as parsley, basil, mint, rosemary,
tarragon, thyme and oregano)
1/4 cup chopped green onion
1½ tsp finely grated lemon peel
3/4 tsp salt
Lightly grease 9" springfrom pan. Combine crust ingredients; press evenly onto
bottom of pan. Chill while preparing filling.
In bowl, combine ricotta cheese, half and half and flour; blend until smooth.
Add eggs, one at a time, blend until smooth. Blend in fresh herbs, green
onion, lemon peel and salt. Pour into crust; and bake at 350°, 30 to 35 minutes
or until center is just. Remove to wire to cool to room temp.
Sausage Antipasto Platter
Pesto Spread:
3/4 cup tightly packed fresh basil leaves
2 tsp. crushed fresh rosemary or ¾ tsp. dried rosemary
¼ cup tightly packed Italian parsley
2 garlic cloves, quartered
1/3 cup French bred crumbs
¼ cup grated Parmesan cheese
1 tsp. lemon juice
½ tsp. salt
Dash white pepper
1/3 cup light cream
¼ cup olive oil
1 large tomato
8oz. thinly sliced Genoa salami
6oz. thinly sliced ham cappicola
6oz. thinly sliced pepperoni
1 loaf (8oz.) French bread, cut into ¼” slices
1lb. unpared cooked new potatoes, cut into ¼” slices
4oz. pea pods, trimmed, strings removed
1 red bell pepper, cut into strips
1 small zucchini, cut diagonally into ¼” slices
4oz. mushrooms, sliced
To prepare Pesto Spread: Combine basil, rosemary, parsley and garlic in food
processor. Cover and process until blended. Add bread crumbs, Parmesan
cheese, lemon juice, salt and white pepper. With motor running, slowly
pour in cream and oil through feed tube. Process until blended. Pour into
small bowl. Refrigerate, covered 1½ to 2 hours to blend flavors.
When ready to serve, cut ½” slices from top of tomato; zigzag edge. Scoop out
pulp. Fill tomato with Pesto Spread; place in center of large serving
platter. Arrange remaining ingredients around tomato.
To serve, spread slices of bread or potatoes with Pesto Spread and top with
sliced meat and vegetables
Makes 8 servings
3/4 cup tightly packed fresh basil leaves
2 tsp. crushed fresh rosemary or ¾ tsp. dried rosemary
¼ cup tightly packed Italian parsley
2 garlic cloves, quartered
1/3 cup French bred crumbs
¼ cup grated Parmesan cheese
1 tsp. lemon juice
½ tsp. salt
Dash white pepper
1/3 cup light cream
¼ cup olive oil
1 large tomato
8oz. thinly sliced Genoa salami
6oz. thinly sliced ham cappicola
6oz. thinly sliced pepperoni
1 loaf (8oz.) French bread, cut into ¼” slices
1lb. unpared cooked new potatoes, cut into ¼” slices
4oz. pea pods, trimmed, strings removed
1 red bell pepper, cut into strips
1 small zucchini, cut diagonally into ¼” slices
4oz. mushrooms, sliced
To prepare Pesto Spread: Combine basil, rosemary, parsley and garlic in food
processor. Cover and process until blended. Add bread crumbs, Parmesan
cheese, lemon juice, salt and white pepper. With motor running, slowly
pour in cream and oil through feed tube. Process until blended. Pour into
small bowl. Refrigerate, covered 1½ to 2 hours to blend flavors.
When ready to serve, cut ½” slices from top of tomato; zigzag edge. Scoop out
pulp. Fill tomato with Pesto Spread; place in center of large serving
platter. Arrange remaining ingredients around tomato.
To serve, spread slices of bread or potatoes with Pesto Spread and top with
sliced meat and vegetables
Makes 8 servings
Southwestern Potato Skins
6 large russet potatoes
3/4 lb. ground beef
1 pkg. Lawry's® taco seasoning
3/4 cup water
3/4 cup sliced green onions
1 medium tomato, chopped
1 cup cheddar cheese
Pierce potatoes with fork.
Microwave on HIGH 30 minutes, let cool. Cut in half and scoop out potatoes,
leaving 1/4" shell. In skillet, brown beef and crumble; drain fat. Stir
in seasoning and water. Bring to a boil; reduce heat and simmer, uncovered
15 to 20 minutes. Stir in green onions.
Spoon meat mixture into potato shells.. Top with tomato, and cheese. Place on
baking sheet and heat under broiler to melt cheese. Spoon dollops of sour
cream on each shell, if desired
3/4 lb. ground beef
1 pkg. Lawry's® taco seasoning
3/4 cup water
3/4 cup sliced green onions
1 medium tomato, chopped
1 cup cheddar cheese
Pierce potatoes with fork.
Microwave on HIGH 30 minutes, let cool. Cut in half and scoop out potatoes,
leaving 1/4" shell. In skillet, brown beef and crumble; drain fat. Stir
in seasoning and water. Bring to a boil; reduce heat and simmer, uncovered
15 to 20 minutes. Stir in green onions.
Spoon meat mixture into potato shells.. Top with tomato, and cheese. Place on
baking sheet and heat under broiler to melt cheese. Spoon dollops of sour
cream on each shell, if desired
Reuben Rolls
1/3 cup mayonnaise
1 tbsp Grey Poupon® Dijon mustard
1/2 tsp caraway seeds
1 cup cooked corned beef, finely chopped
1 cup shredded Swiss or other white cheese
1 cup sauerkraut, rinsed, drained and patted dry with paper towels
1 pkg. (10oz) refrigerated pizza crust dough
In medium bowl, combine mayonnaise, mustard and caraway. Add corned beef,
cheese and sauerkraut, toss to blend well. Unroll dough onto a large ungreased
cookie sheet. Gently stretch to a 14 x 12” rectangle. Cut dough
lengthwise in half. Spoon half of filing within 1" of edges. From long side,
roll each jelly roll style, pinch to seal edges.
Arrange rolls, seam side down 3" apart. Bake at 400° for 15 to 20 minutes or
until golden brown. Let stand 5 minutes before cutting into 1" slices.
About 30 slices
1 tbsp Grey Poupon® Dijon mustard
1/2 tsp caraway seeds
1 cup cooked corned beef, finely chopped
1 cup shredded Swiss or other white cheese
1 cup sauerkraut, rinsed, drained and patted dry with paper towels
1 pkg. (10oz) refrigerated pizza crust dough
In medium bowl, combine mayonnaise, mustard and caraway. Add corned beef,
cheese and sauerkraut, toss to blend well. Unroll dough onto a large ungreased
cookie sheet. Gently stretch to a 14 x 12” rectangle. Cut dough
lengthwise in half. Spoon half of filing within 1" of edges. From long side,
roll each jelly roll style, pinch to seal edges.
Arrange rolls, seam side down 3" apart. Bake at 400° for 15 to 20 minutes or
until golden brown. Let stand 5 minutes before cutting into 1" slices.
About 30 slices
Refreshing Cucumber Dip
1 8oz. Philadelphia Brand® cream cheese, softened
1/2 cup sour cream
1 tbsp milk
1 tsp. grated onion
1/4 tsp. Worcestershire sauce
1/3 cup finely chopped seeded cucumber
Combine all ingredients except cucumbers, mixing until well blended. Stir in
cucumbers. Chill several hours or overnight.
Serve with chips or vegetable dippers
1-2/3 cups
1/2 cup sour cream
1 tbsp milk
1 tsp. grated onion
1/4 tsp. Worcestershire sauce
1/3 cup finely chopped seeded cucumber
Combine all ingredients except cucumbers, mixing until well blended. Stir in
cucumbers. Chill several hours or overnight.
Serve with chips or vegetable dippers
1-2/3 cups
Quick Mexican Spread
1 8oz. Philadelphia Brand® Neufchatel Cheese, softened
1 4oz. can Ortega® diced green chilies, drained or any kind of salsa
Combine cheese and chilies, or salsa, mixing until well blended.
Serve with tortilla chips or corn bread.
Makes 1 cup
1 4oz. can Ortega® diced green chilies, drained or any kind of salsa
Combine cheese and chilies, or salsa, mixing until well blended.
Serve with tortilla chips or corn bread.
Makes 1 cup
Prosciutto Fruit Bundles in Endive
2 tbsp. rice or vinegar
1 tbsp. oil
1 tbsp. soy sauce
1 green onion, sliced
1 rib celery, sliced
1’2 tsp sugar
½ tsp. grated lime rind
¼ tsp. ginger
4 slices each: cantaloupe, pineapple, honeydew melon
8 julienne strips each: celery, green and red bell pepper
3oz. thinly sliced domestic prosciutto ham
24 Belgian endive leaves
For dressing, combine first 8 ingredients in blender or food processor; cover
and blend until fairly smooth.
Place fruits and vegetables in plastic bag. Add dressing; turn to coat. Close
bag securely and marinate in refrigerator 30 minutes.
Meanwhile, trim excess fat from ham and discard; cut ham lengthwise into ½” strips.
Remove fruits and vegetables from dressing.
Wrap ham strips around following combinations: cantaloupe/ 2 strips celery;
pineapple/ 2 strips green pepper; honeydew melon/ 2 strips red pepper.
Place each bundles on endive leaf. Cover with plastic wrap and refrigerate
until serving.
Makes 24 appetizers
1 tbsp. oil
1 tbsp. soy sauce
1 green onion, sliced
1 rib celery, sliced
1’2 tsp sugar
½ tsp. grated lime rind
¼ tsp. ginger
4 slices each: cantaloupe, pineapple, honeydew melon
8 julienne strips each: celery, green and red bell pepper
3oz. thinly sliced domestic prosciutto ham
24 Belgian endive leaves
For dressing, combine first 8 ingredients in blender or food processor; cover
and blend until fairly smooth.
Place fruits and vegetables in plastic bag. Add dressing; turn to coat. Close
bag securely and marinate in refrigerator 30 minutes.
Meanwhile, trim excess fat from ham and discard; cut ham lengthwise into ½” strips.
Remove fruits and vegetables from dressing.
Wrap ham strips around following combinations: cantaloupe/ 2 strips celery;
pineapple/ 2 strips green pepper; honeydew melon/ 2 strips red pepper.
Place each bundles on endive leaf. Cover with plastic wrap and refrigerate
until serving.
Makes 24 appetizers
Zesty Snack Mix
8 cups prepared popcorn
1½ cups dry roasted unsalted mixed nuts
3 tbsp. margarine, melted
2 tbsp. Grey Poupon® Dijon Mustard
1 packet Italian salad dressing mix
1 cup seedless raisins
In large bowl, combine popcorn and nuts; set aside.
In small bowl, combine margarine, mustard and salad dressing mix. Pour over
popcorn mixture, tossing to coat well. Spread to 15 x 10 baking pan.
Bake at 325° for 15 minutes. Remove from oven; stir in raisins. Spread on
paper towels to cool. Store in airtight container.
Makes about 6 cups
1½ cups dry roasted unsalted mixed nuts
3 tbsp. margarine, melted
2 tbsp. Grey Poupon® Dijon Mustard
1 packet Italian salad dressing mix
1 cup seedless raisins
In large bowl, combine popcorn and nuts; set aside.
In small bowl, combine margarine, mustard and salad dressing mix. Pour over
popcorn mixture, tossing to coat well. Spread to 15 x 10 baking pan.
Bake at 325° for 15 minutes. Remove from oven; stir in raisins. Spread on
paper towels to cool. Store in airtight container.
Makes about 6 cups
Zesty Shrimp Dip
1/4 cup Hellmann's® mayonnaise
1 8oz. Deans® sour cream
1/4 cup cocktail sauce
1 4.5oz. can Orleans® Shrimp, drained and soaked as label directs
2 tbsp. sliced green onion
1 tsp. lemon juice
In small bowl, combine ingredients mix well. Chill. Serve with assorted fresh
vegetables or potato chips. Refrigerate leftovers.
Makes about 2 cups
1 8oz. Deans® sour cream
1/4 cup cocktail sauce
1 4.5oz. can Orleans® Shrimp, drained and soaked as label directs
2 tbsp. sliced green onion
1 tsp. lemon juice
In small bowl, combine ingredients mix well. Chill. Serve with assorted fresh
vegetables or potato chips. Refrigerate leftovers.
Makes about 2 cups
Velveeta Salsa Dip
1 lb. Velveeta® Pasteurized Process Cheese Spread, cubed
1 8oz. jar Ortega® salsa
2 tbsp. chopped cilantro
In saucepan, stir Velveeta and salsa over low heat until cheese is melted.
Stir in cilantro.
Serve hot with tortilla chips.
Makes 3 cups
1 8oz. jar Ortega® salsa
2 tbsp. chopped cilantro
In saucepan, stir Velveeta and salsa over low heat until cheese is melted.
Stir in cilantro.
Serve hot with tortilla chips.
Makes 3 cups
Colorful Carrot Dip
1 8oz. pkg. Light Philadelphia Brand® Neufchatel Cheese, softened
½ cup finely shredded carrot
1 tsp. parsley or chives
¼ tsp. salt
Dash of white pepper
Combine cheese, carrots, and seasonings, mixing until well blended. Chill serve
with vegetable dippers.
Makes 1 cup
½ cup finely shredded carrot
1 tsp. parsley or chives
¼ tsp. salt
Dash of white pepper
Combine cheese, carrots, and seasonings, mixing until well blended. Chill serve
with vegetable dippers.
Makes 1 cup
Vegetable Dip Verde
1 cup Deans® cottage cheese
1 cup firmly packed parsley sprigs
1/2 cup chopped green onions
2 hard cooked eggs, peeled and quartered
2 garlics
1 tbsp. lemon juice
1/4 tsp salt
1/4 tsp Tabasco® pepper sauce
In blender or food processor, combine all ingredients. Cover and process until
smooth. Remove to serving bowl. Cover; refrigerate at least 1 hour.
Serve with cut up fresh vegetables.
Makes 1½ cups
1 cup firmly packed parsley sprigs
1/2 cup chopped green onions
2 hard cooked eggs, peeled and quartered
2 garlics
1 tbsp. lemon juice
1/4 tsp salt
1/4 tsp Tabasco® pepper sauce
In blender or food processor, combine all ingredients. Cover and process until
smooth. Remove to serving bowl. Cover; refrigerate at least 1 hour.
Serve with cut up fresh vegetables.
Makes 1½ cups
Thursday, April 15, 2010
Lamb Curry
1 cup diced onions
1 large tart cooking apple, cored and diced
2 to 3 tsp. curry powder
¼ tsp. ginger
3 tbsp. margarine
3 tbsp. flour
1 13oz. can College Inn® Chicken Broth
¼ cup heavy cream
3½ cups diced cooked lamb or other cooked meat
Curry Accompaniments*
In large saucepan, over medium heat, cook onions, apple, curry, and ginger in
margarine until tender, about 5 minutes. Blend in flour; gradually stir in
chicken broth until smooth. Cook and stir until sauce is thickened and
begins to boil. Stir in cream and lamb; cook until heated through. Do not
boil. Serve with Curry Accompaniments.
*Curry Accompaniments: If desired, this curry can be served over hot cooked
rice with a selection of the following: chutney, raisins, flaked coconut,
salted peanuts, crumbled cooked bacon, hard cooked eggs, sliced avocado and
grated orange peel.
1 large tart cooking apple, cored and diced
2 to 3 tsp. curry powder
¼ tsp. ginger
3 tbsp. margarine
3 tbsp. flour
1 13oz. can College Inn® Chicken Broth
¼ cup heavy cream
3½ cups diced cooked lamb or other cooked meat
Curry Accompaniments*
In large saucepan, over medium heat, cook onions, apple, curry, and ginger in
margarine until tender, about 5 minutes. Blend in flour; gradually stir in
chicken broth until smooth. Cook and stir until sauce is thickened and
begins to boil. Stir in cream and lamb; cook until heated through. Do not
boil. Serve with Curry Accompaniments.
*Curry Accompaniments: If desired, this curry can be served over hot cooked
rice with a selection of the following: chutney, raisins, flaked coconut,
salted peanuts, crumbled cooked bacon, hard cooked eggs, sliced avocado and
grated orange peel.
Kamaaina Spareribs
4 lbs. lean pork spareribs
Salt to taste
1 20oz. Dole® Crushed Pineapple, drained
1 cup catsup
½ cup brown sugar
½ cup cider vinegar
¼ cup soy sauce
1 tsp. ginger
½ tsp. mustard
¼ tsp garlic powder
Place ribs in a single layer in baking pan. Sprinkle with salt.. Cover tightly
with aluminum foil. Bake at 350° for 1 hour. Uncover; pour off and
discard drippings.
In bowl, combine remaining ingredients. Spoon sauce over ribs. Grill over hot
15 minutes or bake uncovered, 30 minutes longer or until ribs are tender
and glazed.
Makes 6 servings
Salt to taste
1 20oz. Dole® Crushed Pineapple, drained
1 cup catsup
½ cup brown sugar
½ cup cider vinegar
¼ cup soy sauce
1 tsp. ginger
½ tsp. mustard
¼ tsp garlic powder
Place ribs in a single layer in baking pan. Sprinkle with salt.. Cover tightly
with aluminum foil. Bake at 350° for 1 hour. Uncover; pour off and
discard drippings.
In bowl, combine remaining ingredients. Spoon sauce over ribs. Grill over hot
15 minutes or bake uncovered, 30 minutes longer or until ribs are tender
and glazed.
Makes 6 servings
Hunan Pork Stir Fry
½ lb. boneless lean pork
2 tsp. cornstarch
6 tsp. Kikkoman® soy sauce
2 garlic, minced
¾ cup water
1 tbsp. cornstarch
¼ tsp. crushed red pepper
3 tbsp. oil
3 cups bite-size cauliflowerets
1 medium green pepper, chunked
2 medium tomatoes, cut into eighths
Hot cooked rice
Cut pork across grain into thin slices, then into strips. Combine 2 tsp. each
cornstarch and soy sauce with ½ of garlic in small bowl; stir in pork. Let
stand 30 minutes.
Meanwhile, combine water, 1 tbsp. cornstarch remaining 4 tsp. soy sauce and
red pepper; set aside. Heat 1 tbsp. oil in hot work or large skillet over
high heat. Add pork and stir fry 2 minutes; remove.
Heat remaining 2 tbsp. oil in small pan over medium-high heat. Add
cauliflowerets and remaining garlic; stir-fry 2 minutes. Add green pepper;
stir-fry 3 minutes. Stir in tomatoes, pork and soy sauce mixture.
Cook and stir gently until sauce boils and thickens. Serve with rice.
Makes 2 to 3 servings
2 tsp. cornstarch
6 tsp. Kikkoman® soy sauce
2 garlic, minced
¾ cup water
1 tbsp. cornstarch
¼ tsp. crushed red pepper
3 tbsp. oil
3 cups bite-size cauliflowerets
1 medium green pepper, chunked
2 medium tomatoes, cut into eighths
Hot cooked rice
Cut pork across grain into thin slices, then into strips. Combine 2 tsp. each
cornstarch and soy sauce with ½ of garlic in small bowl; stir in pork. Let
stand 30 minutes.
Meanwhile, combine water, 1 tbsp. cornstarch remaining 4 tsp. soy sauce and
red pepper; set aside. Heat 1 tbsp. oil in hot work or large skillet over
high heat. Add pork and stir fry 2 minutes; remove.
Heat remaining 2 tbsp. oil in small pan over medium-high heat. Add
cauliflowerets and remaining garlic; stir-fry 2 minutes. Add green pepper;
stir-fry 3 minutes. Stir in tomatoes, pork and soy sauce mixture.
Cook and stir gently until sauce boils and thickens. Serve with rice.
Makes 2 to 3 servings
Honey Mustard Beef Ribs
1 cup margarine
1 bunch green onions with tips, finely chopped
1 small yellow onion, finely chopped
4 garlics, minced
4 tbsp. mustard
4 tbsp. honey
1 tsp. lemon pepper
1 tsp. brown sugar
5 lbs. beef back ribs
In saucepan, combine margarine, green onions, yellow onion and garlic. Cook
over low heat 15 minutes or until onions are tender. Remove from heat and
add remaining ingredients except ribs. Grill ribs, on covered grill, over
medium-hot for 30 to 35 minutes, brushing ribs generously with mustard-
honey mixture, until meat is tender.
Makes 4 servings
1 bunch green onions with tips, finely chopped
1 small yellow onion, finely chopped
4 garlics, minced
4 tbsp. mustard
4 tbsp. honey
1 tsp. lemon pepper
1 tsp. brown sugar
5 lbs. beef back ribs
In saucepan, combine margarine, green onions, yellow onion and garlic. Cook
over low heat 15 minutes or until onions are tender. Remove from heat and
add remaining ingredients except ribs. Grill ribs, on covered grill, over
medium-hot for 30 to 35 minutes, brushing ribs generously with mustard-
honey mixture, until meat is tender.
Makes 4 servings
Honey Glazed Ham
¼ cup pure honey
3 tbsp. brown sugar
2 tsp. prepared mustard
Combine ingredients. Use to baste ham frequently during last hour of baking.
Makes enough to glaze a 4-pound ham.
3 tbsp. brown sugar
2 tsp. prepared mustard
Combine ingredients. Use to baste ham frequently during last hour of baking.
Makes enough to glaze a 4-pound ham.
Holiday Baked Ham
8½ lbs. bone-in smoked ham
1 20oz. can Dole® Sliced Pineapple in Syrup or Juice
1 cup apricot preserves
1 tsp. mustard
½ tsp. allspice
Maraschino cherries
Remove rind from ham. Place ham on rack in open roasting pan, fat side up.
Insert meat thermometer with bulb in thickest part away from fat or bone.
Roast ham at 325° 3 hours.
Drain pineapple; reserve syrup or juice in small saucepan, combine syrup,
preserves, mustard and allspice. Bring to boil; boil, stirring
occasionally, 10 minutes. Remove ham from oven, but keep oven hot. Brush
ham with glaze. Using wooden picks, secure pineapple and cherries to ham.
Brush again with glaze. Return ham to oven. Roast 30 minutes longer or
until thermometer registers 160°, (about 25 minutes per pound total cooking
time). Brush with glaze 15 minutes before done. Let stand 20 minutes
before slicing.
Makes 8 to 10 servings
1 20oz. can Dole® Sliced Pineapple in Syrup or Juice
1 cup apricot preserves
1 tsp. mustard
½ tsp. allspice
Maraschino cherries
Remove rind from ham. Place ham on rack in open roasting pan, fat side up.
Insert meat thermometer with bulb in thickest part away from fat or bone.
Roast ham at 325° 3 hours.
Drain pineapple; reserve syrup or juice in small saucepan, combine syrup,
preserves, mustard and allspice. Bring to boil; boil, stirring
occasionally, 10 minutes. Remove ham from oven, but keep oven hot. Brush
ham with glaze. Using wooden picks, secure pineapple and cherries to ham.
Brush again with glaze. Return ham to oven. Roast 30 minutes longer or
until thermometer registers 160°, (about 25 minutes per pound total cooking
time). Brush with glaze 15 minutes before done. Let stand 20 minutes
before slicing.
Makes 8 to 10 servings
Herb-Marinated Pork Roast
3½ to 4 lbs. bone-in pork loin roast
1 small onion, chopped
½ cup oil
3 tbsp. cider vinegar
1 tbsp. lemon juice
1 tsp. oregano
2 garlics, minced
½ tsp. rosemary
¼ tsp. dill weed
¼ tsp. salt
Place roast in large bowl or large heavy plastic food storage bag. Blend
remaining ingredients. Pour over roast; cover dish or seal bag. Refrigerate
8 hours or overnight, turning bag over occasionally.
Remove roast from marinade. Discard marinade. Place roast in roasting pan.
Roast at 325°, 2 to 3 hours, or until internal temperature register 170°.
Let stand 15 minutes before carving.
6 to 8 servings
1 small onion, chopped
½ cup oil
3 tbsp. cider vinegar
1 tbsp. lemon juice
1 tsp. oregano
2 garlics, minced
½ tsp. rosemary
¼ tsp. dill weed
¼ tsp. salt
Place roast in large bowl or large heavy plastic food storage bag. Blend
remaining ingredients. Pour over roast; cover dish or seal bag. Refrigerate
8 hours or overnight, turning bag over occasionally.
Remove roast from marinade. Discard marinade. Place roast in roasting pan.
Roast at 325°, 2 to 3 hours, or until internal temperature register 170°.
Let stand 15 minutes before carving.
6 to 8 servings
Ham with Fruited Mustard Sauce
1 to 1¼ lbs. fully cooked ham slice, 1/2” thick
1 tbsp. margarine
1 8oz. can pineapple slices
¼ cup Heinz® 57 Sauce
2 tbsp. honey
1 tbsp prepared mustard
1½ tsp. cornstarch
Dash allspice
Cut ham into 4 serving portions. N large skillet, sauté ham in margarine about
3 to 4 minutes on each side o r until heated through.
Meanwhile, drain pineapple, reserving juice. In small bowl, combine juice,
57 Sauce, honey , mustard, cornstarch and allspice. Remove ham form
skillet; keep warm.
Pour 57 Sauce mixture into skillet and cook until thickened. Return ham to
skillet. Top each ham portion with pineapple slice and spoon sauce over;
heat through.
Makes 4 servings
1 tbsp. margarine
1 8oz. can pineapple slices
¼ cup Heinz® 57 Sauce
2 tbsp. honey
1 tbsp prepared mustard
1½ tsp. cornstarch
Dash allspice
Cut ham into 4 serving portions. N large skillet, sauté ham in margarine about
3 to 4 minutes on each side o r until heated through.
Meanwhile, drain pineapple, reserving juice. In small bowl, combine juice,
57 Sauce, honey , mustard, cornstarch and allspice. Remove ham form
skillet; keep warm.
Pour 57 Sauce mixture into skillet and cook until thickened. Return ham to
skillet. Top each ham portion with pineapple slice and spoon sauce over;
heat through.
Makes 4 servings
Grilled Steak with Mushroom-Wine Sauce
4 filet mignon steaks cut into 1” thick
3 tbsp. margarine
2 cups mushrooms, sliced
¼ cup white wine
2 tbsp. minced parsley
½ tsp. tarragon
1 tsp. instant beef bouillon
Trim off any fat. Lightly oil grill. Grill steaks on covered grill; cover
medium-hot 8 to 10 minutes on each side, or to desired doneness. While
steak is grilling, beat margarine in large skillet until hot. Add
mushrooms and sauté 1 minute or until tender. Add wine; parsley, tarragon
and beef bouillon, simmer 4 minutes, stirring often. Serve sauce over steak.
Makes 4 servings
3 tbsp. margarine
2 cups mushrooms, sliced
¼ cup white wine
2 tbsp. minced parsley
½ tsp. tarragon
1 tsp. instant beef bouillon
Trim off any fat. Lightly oil grill. Grill steaks on covered grill; cover
medium-hot 8 to 10 minutes on each side, or to desired doneness. While
steak is grilling, beat margarine in large skillet until hot. Add
mushrooms and sauté 1 minute or until tender. Add wine; parsley, tarragon
and beef bouillon, simmer 4 minutes, stirring often. Serve sauce over steak.
Makes 4 servings
Greek Lamb Sauté with Mostaccioli
½ lb. mostaccioli, uncooked
1 medium green bell pepper, chopped
1 medium onion, chopped
1 medium eggplant, peeled, seeded and cut into 1” cubes
2 garlics, finely chopped
1 tbsp. olive oil
½ lb. lean boneless lamb, cut into ¾” cubes
2 fresh tomatoes, pared, seeded and chopped
¼ tsp. nutmeg
¼ cup grated parmesan cheese
Prepare mostaccioli s package directs; drain. In large skillet, cook and stir
green pepper, onion, eggplant and garlic in oil until tender-crisp. Add
lamb; cook until tender. Stir in tomatoes and nutmeg; heat through. Toss
meat mixture with Parmesan cheese. Serve immediately. Refrigerate leftovers.
Makes 8 servings
1 medium green bell pepper, chopped
1 medium onion, chopped
1 medium eggplant, peeled, seeded and cut into 1” cubes
2 garlics, finely chopped
1 tbsp. olive oil
½ lb. lean boneless lamb, cut into ¾” cubes
2 fresh tomatoes, pared, seeded and chopped
¼ tsp. nutmeg
¼ cup grated parmesan cheese
Prepare mostaccioli s package directs; drain. In large skillet, cook and stir
green pepper, onion, eggplant and garlic in oil until tender-crisp. Add
lamb; cook until tender. Stir in tomatoes and nutmeg; heat through. Toss
meat mixture with Parmesan cheese. Serve immediately. Refrigerate leftovers.
Makes 8 servings
Glazed Pork Roast
3lbs. boneless pork shoulder roast
1 cup Kikkoman® Teriyaki Sauce
3 tbsp. brown sugar
3 tbsp. dry sherry
1 tbsp. minced ginger
1 garlic, minced
¼ cup water
2 tbsp. sugar
1 tbsp. cornstarch
Pierce meaty parts of meat with fork; place in large plastic bag. Combine
teriyaki sauce, brown sugar, sherry, ginger and garlic; pour over roast.
Press air out of bag; tie top securely. Refrigerate 8 hours or overnight,
turning bag over occasionally.
Reserving marinade; remove roast and place, fat side down in a shallow roasting
pan. Brush thoroughly with reserved marinade. Cover roast loosely with
foil. Bake at 325°, basting with marinade, for 2 to 2½ hours, or meat
thermometer inserted into thickest part registers 165°, or to desired
doneness. Remove roast; let stand 15 minutes before slicing.
Meanwhile combine reserved marinade, water; sugar and cornstarch in a
saucepan. Cook and bring to a boil, stirring occasionally, until sauce
is thickened. Serve with roast.
6 servings
1 cup Kikkoman® Teriyaki Sauce
3 tbsp. brown sugar
3 tbsp. dry sherry
1 tbsp. minced ginger
1 garlic, minced
¼ cup water
2 tbsp. sugar
1 tbsp. cornstarch
Pierce meaty parts of meat with fork; place in large plastic bag. Combine
teriyaki sauce, brown sugar, sherry, ginger and garlic; pour over roast.
Press air out of bag; tie top securely. Refrigerate 8 hours or overnight,
turning bag over occasionally.
Reserving marinade; remove roast and place, fat side down in a shallow roasting
pan. Brush thoroughly with reserved marinade. Cover roast loosely with
foil. Bake at 325°, basting with marinade, for 2 to 2½ hours, or meat
thermometer inserted into thickest part registers 165°, or to desired
doneness. Remove roast; let stand 15 minutes before slicing.
Meanwhile combine reserved marinade, water; sugar and cornstarch in a
saucepan. Cook and bring to a boil, stirring occasionally, until sauce
is thickened. Serve with roast.
6 servings
Gingered Beef
1 lb. boneless beef sirloin steak, cut ½” thick
1/3 cup diagonally sliced celery
1 small red bell pepper, cut into strips
1 to 2 tsp. grated fresh ginger
2 tbsp. oil
1 cup sliced fresh mushrooms
1 cup snow peas pod
1 12oz. jar Heinz® HomeStyle Brown Gravy
½ cup sliced water chestnuts
4 green onions, cut into ½” lengths
1 tbsp. soy sauce
Hot cooked rice
Cut steak across the grain into 1/8” strips; set aside. In large skillet or
wok, stir fry celery, red pepper and ginger in 1 tbsp. oil 1 minute. Add
mushrooms and snow peas and stir fry 1 to 2 minutes longer or until
vegetables are tender-crisp; remove. Stir fry beef in remaining 1 tbsp.
oil. Add gravy, water chestnuts, green onions and soy sauce. Return
vegetables to skillet; heat through. Serve over rice.
Makes 4 servings
1/3 cup diagonally sliced celery
1 small red bell pepper, cut into strips
1 to 2 tsp. grated fresh ginger
2 tbsp. oil
1 cup sliced fresh mushrooms
1 cup snow peas pod
1 12oz. jar Heinz® HomeStyle Brown Gravy
½ cup sliced water chestnuts
4 green onions, cut into ½” lengths
1 tbsp. soy sauce
Hot cooked rice
Cut steak across the grain into 1/8” strips; set aside. In large skillet or
wok, stir fry celery, red pepper and ginger in 1 tbsp. oil 1 minute. Add
mushrooms and snow peas and stir fry 1 to 2 minutes longer or until
vegetables are tender-crisp; remove. Stir fry beef in remaining 1 tbsp.
oil. Add gravy, water chestnuts, green onions and soy sauce. Return
vegetables to skillet; heat through. Serve over rice.
Makes 4 servings
Flank Steak Bearnasie
1 8oz. pkg. Philadelphia Brand® cream cheese, cubed
¼ cup milk
1 tbsp. green onion slices
½ tsp. tarragon
2 egg yolks, beaten
2 tbsp dry white wine
1 tbsp. lemon juice
1½ lbs. beef flank steak
In saucepan, combine cream cheese, milk, green onions and tarragon; stir over
low heat until cream cheese is melted. Stir small amount of hot cream
cheese mixture into egg yolks; return to hot mixture. Stir in wine and
juice. Cook, stirring constantly, over low heat 1 minute or until
thickened. Score steak on both sides. Place on rack of broiler pan.
Broil on both sides to desired doneness. With knife slanted, carve steak
across grain into thin slices. Serve with cream cheese mixture.
6 servings
¼ cup milk
1 tbsp. green onion slices
½ tsp. tarragon
2 egg yolks, beaten
2 tbsp dry white wine
1 tbsp. lemon juice
1½ lbs. beef flank steak
In saucepan, combine cream cheese, milk, green onions and tarragon; stir over
low heat until cream cheese is melted. Stir small amount of hot cream
cheese mixture into egg yolks; return to hot mixture. Stir in wine and
juice. Cook, stirring constantly, over low heat 1 minute or until
thickened. Score steak on both sides. Place on rack of broiler pan.
Broil on both sides to desired doneness. With knife slanted, carve steak
across grain into thin slices. Serve with cream cheese mixture.
6 servings
Fiery Beef Stir Fry
½ lb. boneless tender beef steak
1 tbsp. cornstarch
4 tbsp. Kikkoman® soy sauce
½ tsp. sugar
1 garlic, minced
1¼ cups water
4 tsp. cornstarch
1½ tsp. white vinegar
¼ tsp. cayenne pepper
3 tbsp. oil
3 cups bite-size cauliflowerets
Salt
1 onion, chunked and separated
1 green pepper, chunked
Cut beef across grain into thin strips. Combine 1 tbsp. each cornstarch and
soy sauce with sugar and garlic in small bowl; stir in beef. Let stand
15 minutes.
Meanwhile, combine water, remaining soy sauce, cornstarch, vinegar and cayenne;
set aside.
Heat 1 tbsp. oil in hot large skillet over high heat. Add beef and stir-fry
1 minute; remove. Heat remaining 2 tbsp. oil in same pan. Add cauliflowerts;
light sprinkle with salt and stir-fry 2 minutes. Add onion and
green pepper; stir-fry 4 minutes. Stir in beef and soy sauce mixture;
cook and stir unit sauce boils and thickens.
Makes 2 to 3 servings
1 tbsp. cornstarch
4 tbsp. Kikkoman® soy sauce
½ tsp. sugar
1 garlic, minced
1¼ cups water
4 tsp. cornstarch
1½ tsp. white vinegar
¼ tsp. cayenne pepper
3 tbsp. oil
3 cups bite-size cauliflowerets
Salt
1 onion, chunked and separated
1 green pepper, chunked
Cut beef across grain into thin strips. Combine 1 tbsp. each cornstarch and
soy sauce with sugar and garlic in small bowl; stir in beef. Let stand
15 minutes.
Meanwhile, combine water, remaining soy sauce, cornstarch, vinegar and cayenne;
set aside.
Heat 1 tbsp. oil in hot large skillet over high heat. Add beef and stir-fry
1 minute; remove. Heat remaining 2 tbsp. oil in same pan. Add cauliflowerts;
light sprinkle with salt and stir-fry 2 minutes. Add onion and
green pepper; stir-fry 4 minutes. Stir in beef and soy sauce mixture;
cook and stir unit sauce boils and thickens.
Makes 2 to 3 servings
Lamb with Lemon Rosemary Glaze
5 to 6 lbs. leg of lamb
6 large cloves garlic, halved
4 large sprigs fresh rosemary, torn into pieces
½ tsp. white pepper
¼ cup margarine, melted
1 6oz. can frozen lemonade concentrate, partially thawed and undiluted
1 envelope Lipton® Recipe Secrets Onion or Onion-Mushroom Soup Mix
In roasting pan, place lamb fat side up. With knife, make several 1” deep cuts
in lamb; stuff cuts with garlic and ½ of the rosemary. Sprinkle with
pepper; then drizzle with margarine. Roast 1 hour or until meat thermometer
reaches 140°.
Meanwhile, in small bowl; blend lemonade concentrate, onion recipe soup mix and
remaining rosemary. Pour over lamb, then continue roasting, basting
occasionally 30 minutes or until thermometer reaches 145° or to desired
doneness. Remove lamb to serving platter and keep warm.
Skim fat from pan drippings and serve pan juice with lamb. Garnish if desired
with additional rosemary and lemon slices.
Makes about 10 servings
6 large cloves garlic, halved
4 large sprigs fresh rosemary, torn into pieces
½ tsp. white pepper
¼ cup margarine, melted
1 6oz. can frozen lemonade concentrate, partially thawed and undiluted
1 envelope Lipton® Recipe Secrets Onion or Onion-Mushroom Soup Mix
In roasting pan, place lamb fat side up. With knife, make several 1” deep cuts
in lamb; stuff cuts with garlic and ½ of the rosemary. Sprinkle with
pepper; then drizzle with margarine. Roast 1 hour or until meat thermometer
reaches 140°.
Meanwhile, in small bowl; blend lemonade concentrate, onion recipe soup mix and
remaining rosemary. Pour over lamb, then continue roasting, basting
occasionally 30 minutes or until thermometer reaches 145° or to desired
doneness. Remove lamb to serving platter and keep warm.
Skim fat from pan drippings and serve pan juice with lamb. Garnish if desired
with additional rosemary and lemon slices.
Makes about 10 servings
Lime-Basted Lamb Kabobs
Lime-Herb Marinade:
¾ cup lime juice
¼ cup olive oil
1/3 cup sugar
1 tsp. cilantro
1 tsp. rosemary
1 garlic, minced
Lamb Kabobs:
1½ to 2 lbs. trimmed lamb, cut into 1¼” cubes
1 10oz. pkg pearl onions, blanched and peeled
4 fresh peaches, halved, pitted
½ cup plain yogurt, optional
In large zip top plastic bag, combine marinade ingredients. Reserve 3 tbsp.
marinade. Add lamb and pearl onions; close bag securely. Refrigerate
30 minutes, turning bag every 10 minutes. Remove lamb and onions, reserving
marinade for basting. Thread lamb and onions alternately onto 4 to 6 skewers.
Cook kabobs on uncovered grill over medium, direct heat, turning frequently and
brushing with marinade, about 16 minutes for medium rare, 20 minutes for
medium and 24 minutes for well done. Brush peaches with marinade and place
directly on grill during last 8 minutes, turning after 4 minutes.
Combine reserved 3 tbsp. Marinade with yogurt, if desired. Serve as a sauce
with lamb and peaches.
Makes 4 to 6 servings
TIP: To blanch onions, place whole onions in boiling water. Return to a boil
and simmer about 6 minutes; drain and let stand until cool enough to
handle. Trim stem end and skin will slip off easily.
¾ cup lime juice
¼ cup olive oil
1/3 cup sugar
1 tsp. cilantro
1 tsp. rosemary
1 garlic, minced
Lamb Kabobs:
1½ to 2 lbs. trimmed lamb, cut into 1¼” cubes
1 10oz. pkg pearl onions, blanched and peeled
4 fresh peaches, halved, pitted
½ cup plain yogurt, optional
In large zip top plastic bag, combine marinade ingredients. Reserve 3 tbsp.
marinade. Add lamb and pearl onions; close bag securely. Refrigerate
30 minutes, turning bag every 10 minutes. Remove lamb and onions, reserving
marinade for basting. Thread lamb and onions alternately onto 4 to 6 skewers.
Cook kabobs on uncovered grill over medium, direct heat, turning frequently and
brushing with marinade, about 16 minutes for medium rare, 20 minutes for
medium and 24 minutes for well done. Brush peaches with marinade and place
directly on grill during last 8 minutes, turning after 4 minutes.
Combine reserved 3 tbsp. Marinade with yogurt, if desired. Serve as a sauce
with lamb and peaches.
Makes 4 to 6 servings
TIP: To blanch onions, place whole onions in boiling water. Return to a boil
and simmer about 6 minutes; drain and let stand until cool enough to
handle. Trim stem end and skin will slip off easily.
Dijon Breaded Pork Chops
¾ cup finely crushed saltine crackers
½ tsp. salt
½ tsp. thyme
¼ tsp. sage
1 egg
1 tbsp. Dijon mustard
4 pork chops, ½” thick
¼ cup oil
Mix crackers, salt, thyme and sage in shallow dish or on sheet of waxed paper.
Set aside.
Blend egg and mustard in shallow dish. Dip each chop in egg mixture, then in
cracker mixture to coat.
Heat oil in large skillet. Add chops. Fry over moderate h eat 16 to 20 minutes,
or until pork is no longer pink, turning over once.
2 to 4 servings
½ tsp. salt
½ tsp. thyme
¼ tsp. sage
1 egg
1 tbsp. Dijon mustard
4 pork chops, ½” thick
¼ cup oil
Mix crackers, salt, thyme and sage in shallow dish or on sheet of waxed paper.
Set aside.
Blend egg and mustard in shallow dish. Dip each chop in egg mixture, then in
cracker mixture to coat.
Heat oil in large skillet. Add chops. Fry over moderate h eat 16 to 20 minutes,
or until pork is no longer pink, turning over once.
2 to 4 servings
Crown Roast of Pork with Cognac Glaze
1 cup orange juice
1 12oz. jar red currant or grape jelly
1 envelope Lipton® Recipe Secrets Onion or Onion-Mushroom Soup Mix
½ cup brandy
½ tsp. ginger
8 to 9 lbs. crown roast of pork (about 22 ribs)
Warm Dried Fruit Compote:
2 cups dried apricots
2 cups pitted dried prunes
12 dried figs, halved
2 cups orange juice
2 tbsp. fresh squeezed lemon juice
3 cinnamon sticks
1 tsp. whole cloves
1 cup green or red seedless grapes
In medium saucepan, heat 1 cup orange juice, jelly, soup mix, brandy and ginger
over low heat, stirring occasionally, 5 minutes or unit jelly is melted.
In roasting pan, place crown roast, brush with jelly glaze, then pour remaining
glaze over roast. Loosely over with heavy duty aluminum foil; roast in
oven at 200° for 2 hours. Increase heat to 350° and continue roasting,
basting occasionally, additional 1½ hours or until meat thermometer reaches
175°. Remove foil and continue roasting, basting occasionally and adding
water if needed, 20 minutes or until it reaches 180°. Remove roast to
serving platter and keep warm. Skim fat from pan drippings and set aside
pan juices along with roast.
In large saucepan, combine all the dried fruits, 2 cup s orange juice, lemon
juice, and spices. Bring to a boil, then simmer 5 minutes. Stir in grapes
and simmer 2 minutes or until heated through. Remove cinnamon.
Spoon Warm Compote into center cavity and around roast and serve with skimmed
pan juices.
1 12oz. jar red currant or grape jelly
1 envelope Lipton® Recipe Secrets Onion or Onion-Mushroom Soup Mix
½ cup brandy
½ tsp. ginger
8 to 9 lbs. crown roast of pork (about 22 ribs)
Warm Dried Fruit Compote:
2 cups dried apricots
2 cups pitted dried prunes
12 dried figs, halved
2 cups orange juice
2 tbsp. fresh squeezed lemon juice
3 cinnamon sticks
1 tsp. whole cloves
1 cup green or red seedless grapes
In medium saucepan, heat 1 cup orange juice, jelly, soup mix, brandy and ginger
over low heat, stirring occasionally, 5 minutes or unit jelly is melted.
In roasting pan, place crown roast, brush with jelly glaze, then pour remaining
glaze over roast. Loosely over with heavy duty aluminum foil; roast in
oven at 200° for 2 hours. Increase heat to 350° and continue roasting,
basting occasionally, additional 1½ hours or until meat thermometer reaches
175°. Remove foil and continue roasting, basting occasionally and adding
water if needed, 20 minutes or until it reaches 180°. Remove roast to
serving platter and keep warm. Skim fat from pan drippings and set aside
pan juices along with roast.
In large saucepan, combine all the dried fruits, 2 cup s orange juice, lemon
juice, and spices. Bring to a boil, then simmer 5 minutes. Stir in grapes
and simmer 2 minutes or until heated through. Remove cinnamon.
Spoon Warm Compote into center cavity and around roast and serve with skimmed
pan juices.
Cranberry Glazed Pork Roast
3½ to 4 lbs. boneless pork loin roast
Salt and white pepper
1 16oz. can whole berry cranberry sauce
¼ cup lemon juice
3 tbsp. brown sugar
1 tsp. cornstarch
Place meat in shallow baking dish; season with salt and pepper. Roast at 450°
for 20 minutes. Reduce oven to 325°; continue roasting.
Meanwhile, in small saucepan, combine remaining ingredients. Over medium heat,
cook and stir until slightly thickened, about 5 minutes. After meat has
cooked 1 hour, drain off fat; spoon half of the sauce over meat. Continue
roasting 1 to 1½ hours more or until meat thermometer reaches 170°, basting
occasionally. Spoon remaining sauce over meat; return to oven 10 to 15
minutes. Let stand 10 minutes before slicing. Refrigerate leftovers.
To make Gravy: In small saucepan, combine meat drippings and 2 tbsp. cornstarch.
Cook over medium heat and stir until thickened. Makes about 2 cups gravy.
Salt and white pepper
1 16oz. can whole berry cranberry sauce
¼ cup lemon juice
3 tbsp. brown sugar
1 tsp. cornstarch
Place meat in shallow baking dish; season with salt and pepper. Roast at 450°
for 20 minutes. Reduce oven to 325°; continue roasting.
Meanwhile, in small saucepan, combine remaining ingredients. Over medium heat,
cook and stir until slightly thickened, about 5 minutes. After meat has
cooked 1 hour, drain off fat; spoon half of the sauce over meat. Continue
roasting 1 to 1½ hours more or until meat thermometer reaches 170°, basting
occasionally. Spoon remaining sauce over meat; return to oven 10 to 15
minutes. Let stand 10 minutes before slicing. Refrigerate leftovers.
To make Gravy: In small saucepan, combine meat drippings and 2 tbsp. cornstarch.
Cook over medium heat and stir until thickened. Makes about 2 cups gravy.
Country French Beef Stew
2 lb. boneless beef, cut into 1” cubes
¼ cup flour
2 slices bacon, cut into 1” pieces
3 tbsp. oil
1 envelope Lipton® Recipe Secrets Soup Mix, any flavor
2 cups water
½ cup dry red wine
2 tbsp. Dijon mustard
3 carrots, thinly sliced
½ lb. mushrooms, halved
1 8oz. pkg. broad egg noodles
Lightly toss beef with flour; set aside.
In Dutch oven, cook bacon until crisp; remove. Reserve drippings. Heat oil
with reserved drippings and brown beef, in three batches, over medium-high
heat; remove beef and set aside.
Into Dutch oven, stir in soup mix blended with water, wine and mustard; bring
to a boil. Add beef and bacon and simmer covered, stirring occasionally,
1½ hours or until beef is almost tender. Stir in carrots and simmer
covered 25 minutes. Add mushrooms and simmer covered an additional 5 minutes
or until beef and vegetables are tender.
Meanwhile, cook noodles according to package directions. To serve, arrange stew
over noodles. Garnish, if desired, with chopped parsley.
Makes about 8 servings
¼ cup flour
2 slices bacon, cut into 1” pieces
3 tbsp. oil
1 envelope Lipton® Recipe Secrets Soup Mix, any flavor
2 cups water
½ cup dry red wine
2 tbsp. Dijon mustard
3 carrots, thinly sliced
½ lb. mushrooms, halved
1 8oz. pkg. broad egg noodles
Lightly toss beef with flour; set aside.
In Dutch oven, cook bacon until crisp; remove. Reserve drippings. Heat oil
with reserved drippings and brown beef, in three batches, over medium-high
heat; remove beef and set aside.
Into Dutch oven, stir in soup mix blended with water, wine and mustard; bring
to a boil. Add beef and bacon and simmer covered, stirring occasionally,
1½ hours or until beef is almost tender. Stir in carrots and simmer
covered 25 minutes. Add mushrooms and simmer covered an additional 5 minutes
or until beef and vegetables are tender.
Meanwhile, cook noodles according to package directions. To serve, arrange stew
over noodles. Garnish, if desired, with chopped parsley.
Makes about 8 servings
Colorful Stir Fried Pork
1/3 cup Kikkoman® Stir-Fry Sauce
1 tsp. distilled white vinegar
½ tsp. crushed red pepper
¾ lb. boneless lean pork
1 tbsp. Kikkoman® Stir-Fry Sauce
3 tbsp. oil
2 medium carrots, cut into julienne strips
1 medium onion, halved and sliced
¼ lb. fresh snow peas, trimmed and cut lengthwise in half
Combine 2/3 cup stir-fry sauce, vinegar and red pepper; set aide. Cut pork
across grain into thin slices, then into strips; coat with 1 tbsp. stir fry
sauce. Heat 1 tbsp. oil in hot wok or large skillet over; high heat.
Add pork and stir-fry 2 minutes; remove. Heat remaining 2 tbsp. in same
pan. Add carrots, onion and snow peas; stir fry 4 minutes. Stir in pork
and stir-fry sauce mixture. Cook and stir just until pork and vegetables
are coated with sauce. Serve immediately.
Makes 4 servings
1 tsp. distilled white vinegar
½ tsp. crushed red pepper
¾ lb. boneless lean pork
1 tbsp. Kikkoman® Stir-Fry Sauce
3 tbsp. oil
2 medium carrots, cut into julienne strips
1 medium onion, halved and sliced
¼ lb. fresh snow peas, trimmed and cut lengthwise in half
Combine 2/3 cup stir-fry sauce, vinegar and red pepper; set aide. Cut pork
across grain into thin slices, then into strips; coat with 1 tbsp. stir fry
sauce. Heat 1 tbsp. oil in hot wok or large skillet over; high heat.
Add pork and stir-fry 2 minutes; remove. Heat remaining 2 tbsp. in same
pan. Add carrots, onion and snow peas; stir fry 4 minutes. Stir in pork
and stir-fry sauce mixture. Cook and stir just until pork and vegetables
are coated with sauce. Serve immediately.
Makes 4 servings
Classic Chinese Pepper Steak
1 lb. boneless beef sirloin steak
1 tbsp. Kikkoman® Stir-Fry Sauce
2 tbsp. vegetable oil
2 medium green, red or yellow bell peppers, cut into 1” squares
2 medium onions, cut into 1” squares
¼ cup Kikkoman® Stir-Fry Sauce
Hot cooked rice
Cut beef across grain into thin strips, then into 1” squares; coat with 1 tbsp
stir-fry sauce. Heat 1 tbsp. oil in large skillet over high heat. Add beef
and stir-fry 1 minute; remove. Heat reaming 1 tbsp. oil in same pan. Add
peppers and onions; stir-fry 5 minutes. Stir in beef and ¼ cup stir-fry
sauce; cook and stir just until beef and vegetables are coated with sauce.
Serve immediately with rice.
Makes 4 servings
1 tbsp. Kikkoman® Stir-Fry Sauce
2 tbsp. vegetable oil
2 medium green, red or yellow bell peppers, cut into 1” squares
2 medium onions, cut into 1” squares
¼ cup Kikkoman® Stir-Fry Sauce
Hot cooked rice
Cut beef across grain into thin strips, then into 1” squares; coat with 1 tbsp
stir-fry sauce. Heat 1 tbsp. oil in large skillet over high heat. Add beef
and stir-fry 1 minute; remove. Heat reaming 1 tbsp. oil in same pan. Add
peppers and onions; stir-fry 5 minutes. Stir in beef and ¼ cup stir-fry
sauce; cook and stir just until beef and vegetables are coated with sauce.
Serve immediately with rice.
Makes 4 servings
Chuckwagon Roast and Vegetables
1 3lb. boneless beef chunk roast
3 tbsp. oil
3 tbsp. flour
1 cup buttermilk
1 cup water
1 beef-flavor bouillon
½ tsp. thyme
4 medium carrots, cut into 1” pieces
2 medium onions, cut into wedges
1 10oz. pkg frozen broccoli spears, thawed and cut into pieces
1 10oz. pkg. frozen cauliflower, thawed
In large skillet, brown roast in oil. Place roast in a roasting pan. Add flour
to drippings in skillet; cook and stir until browned. Add buttermilk,
water, bouillon, thyme. Cook and stir until bouillon dissolves and mixture
thickens slightly, about 10 minutes. Place carrots and onions around meat;
spoon sauce over meat. Cover; bake 1 hour and 45 minutes or until
meat is tender. Add remaining vegetables and bake10 minutes longer or
until tender. Refrigerate leftovers.
Makes 6 to 8 servings
3 tbsp. oil
3 tbsp. flour
1 cup buttermilk
1 cup water
1 beef-flavor bouillon
½ tsp. thyme
4 medium carrots, cut into 1” pieces
2 medium onions, cut into wedges
1 10oz. pkg frozen broccoli spears, thawed and cut into pieces
1 10oz. pkg. frozen cauliflower, thawed
In large skillet, brown roast in oil. Place roast in a roasting pan. Add flour
to drippings in skillet; cook and stir until browned. Add buttermilk,
water, bouillon, thyme. Cook and stir until bouillon dissolves and mixture
thickens slightly, about 10 minutes. Place carrots and onions around meat;
spoon sauce over meat. Cover; bake 1 hour and 45 minutes or until
meat is tender. Add remaining vegetables and bake10 minutes longer or
until tender. Refrigerate leftovers.
Makes 6 to 8 servings
Burgundy Beef Stroganoff
2 lbs. round steak, cut into ¼” strips
2 tbsp. margarine
4 medium onions, sliced
¼ cup flour
1 cup College Inn® Beef Broth
½ cup Burgundy or other dry red wine
3 tbsp. tomato paste
½ tsp. thyme
¾ cup sour cream
Hot buttered noodles
In large skillet, over medium heat, brown meat in margarine. Stir in onions and
cook for 3 minutes; remove from heat. Sprinkle flour over meat and
stir until well combined. Stir in beef broth, wine, tomato paste and thyme
until smooth. Cook and stir over medium heat until sauce is thickened and
begins to boil. Cover, over low heat for 40 to 45 minutes or until tender.
Stir sour cream into sauce. (DO NOT boil)
Serve on hot buttered noodles
2 tbsp. margarine
4 medium onions, sliced
¼ cup flour
1 cup College Inn® Beef Broth
½ cup Burgundy or other dry red wine
3 tbsp. tomato paste
½ tsp. thyme
¾ cup sour cream
Hot buttered noodles
In large skillet, over medium heat, brown meat in margarine. Stir in onions and
cook for 3 minutes; remove from heat. Sprinkle flour over meat and
stir until well combined. Stir in beef broth, wine, tomato paste and thyme
until smooth. Cook and stir over medium heat until sauce is thickened and
begins to boil. Cover, over low heat for 40 to 45 minutes or until tender.
Stir sour cream into sauce. (DO NOT boil)
Serve on hot buttered noodles
Brazilian Beans and Rice
3 green-tip medium bananas
1 large onion, chopped
1 large garlic, minced
2 tbsp. minced fresh ginger
1 tbsp. oil
½ lb. ground beef
½ lb. pork sausage
1 tsp. cumin
¼ tsp. cayenne pepper
1 15oz. can kidney beans
1 11oz. can black bean soup
1 8oz. can stewed tomatoes
2 tsp. minced cilantro or parsley
4 to 6 cups shredded lettuce
3 to 4 cups hot cooked rice
Cut bananas in half crosswise, then lengthwise. In large skillet, sauté onion,
garlic and ginger in oil; push to side of skillet. Add bananas; sauté
30 to 45 seconds. Remove bananas to plate. Add beef, sausage, cumin and
cayenne; brown, stirring in onion mixture. Add undrained beans, soup and
tomatoes. Cover; simmer 30 minutes, stirring occasionally. Remove from
heat. Stir in cilantro. Place bananas on top. Cover; cook 1 minute.
Mound 1 cup lettuce on each plate. Top with ½ cup rice, then bean mixture,
spooning bananas to side.
Makes 4 to 6 servings
1 large onion, chopped
1 large garlic, minced
2 tbsp. minced fresh ginger
1 tbsp. oil
½ lb. ground beef
½ lb. pork sausage
1 tsp. cumin
¼ tsp. cayenne pepper
1 15oz. can kidney beans
1 11oz. can black bean soup
1 8oz. can stewed tomatoes
2 tsp. minced cilantro or parsley
4 to 6 cups shredded lettuce
3 to 4 cups hot cooked rice
Cut bananas in half crosswise, then lengthwise. In large skillet, sauté onion,
garlic and ginger in oil; push to side of skillet. Add bananas; sauté
30 to 45 seconds. Remove bananas to plate. Add beef, sausage, cumin and
cayenne; brown, stirring in onion mixture. Add undrained beans, soup and
tomatoes. Cover; simmer 30 minutes, stirring occasionally. Remove from
heat. Stir in cilantro. Place bananas on top. Cover; cook 1 minute.
Mound 1 cup lettuce on each plate. Top with ½ cup rice, then bean mixture,
spooning bananas to side.
Makes 4 to 6 servings
Saucy Beef and Vegetables Stir Fry
1 lb. beef flank steak, cut into ¼” strips
1 tsp. minced fresh ginger
2 tbsp. oil
1½ cups broccoli flowerets
1 cup julienne-cut zucchini
1 cup sliced fresh mushrooms
½ cup red or green bell pepper chunks
1 12oz. jar Heinz® Home-Style Brown with Onions Gravy
2 tbsp. soy sauce
Chow mein noodles or hot cooked rice
In large skillet or work, stir-fry steak and ginger in oil; remove. Stir-fry
broccoli, zucchini, mushrooms and red pepper 2 to 3 minutes or until tender-crisp,
adding more oil if necessary. Stir in gravy, soy sauce and pepper.
Return steak to skillet; heat 1 to 2 minutes or until hot.
Serve with chow mein noodles. Garnish with sesame seeds, if desired.
Makes 4 servings
1 tsp. minced fresh ginger
2 tbsp. oil
1½ cups broccoli flowerets
1 cup julienne-cut zucchini
1 cup sliced fresh mushrooms
½ cup red or green bell pepper chunks
1 12oz. jar Heinz® Home-Style Brown with Onions Gravy
2 tbsp. soy sauce
Chow mein noodles or hot cooked rice
In large skillet or work, stir-fry steak and ginger in oil; remove. Stir-fry
broccoli, zucchini, mushrooms and red pepper 2 to 3 minutes or until tender-crisp,
adding more oil if necessary. Stir in gravy, soy sauce and pepper.
Return steak to skillet; heat 1 to 2 minutes or until hot.
Serve with chow mein noodles. Garnish with sesame seeds, if desired.
Makes 4 servings
Beef Tenderloin Dijon
1 beef tenderloin roast, about 2 lbs.
1½ tsp. salt
¾ tsp. white pepper
2 tbsp. olive oil
2 garlics, minced
4 cups water
2 (10oz each) cans condensed beef broth
1 bay leaf
½ tsp. thyme
2 whole cloves
1 tbsp. cornstarch
1 tbsp. Dijon mustard
Tie beef tenderloin with heavy string 2” intervals. Combine 1 tsp. of salt; rub
on surface of roast. Heat oil in Dutch oven over medium-high heat. Add
roast and garlic; cook until evenly browned, about 6 minutes. Remove roast
from pan; pour off drippings. Add water, broth, bay, thyme and cloves;
bring to a boil. Add roast; reduce heat to medium-low. Cover and simmer
about 45 to 1 hour or until desired doneness. Remove roast to serving
platter. Cover tightly with plastic wrap and allow to rest.
Strain cooking liquid; reserve. Remove Dutch oven from heat; add cornstarch
and mustard, mixing to form a thick paste. Gradually add reserved cooking
liquid, stirring constantly. Place Dutch oven over medium heat; add
remaining salt. Cook until slightly thickened, about 7 minutes. Remove
strings form roast. Carve into thin slices. Serve with sauce and steamed
vegetables, if desired.
1½ tsp. salt
¾ tsp. white pepper
2 tbsp. olive oil
2 garlics, minced
4 cups water
2 (10oz each) cans condensed beef broth
1 bay leaf
½ tsp. thyme
2 whole cloves
1 tbsp. cornstarch
1 tbsp. Dijon mustard
Tie beef tenderloin with heavy string 2” intervals. Combine 1 tsp. of salt; rub
on surface of roast. Heat oil in Dutch oven over medium-high heat. Add
roast and garlic; cook until evenly browned, about 6 minutes. Remove roast
from pan; pour off drippings. Add water, broth, bay, thyme and cloves;
bring to a boil. Add roast; reduce heat to medium-low. Cover and simmer
about 45 to 1 hour or until desired doneness. Remove roast to serving
platter. Cover tightly with plastic wrap and allow to rest.
Strain cooking liquid; reserve. Remove Dutch oven from heat; add cornstarch
and mustard, mixing to form a thick paste. Gradually add reserved cooking
liquid, stirring constantly. Place Dutch oven over medium heat; add
remaining salt. Cook until slightly thickened, about 7 minutes. Remove
strings form roast. Carve into thin slices. Serve with sauce and steamed
vegetables, if desired.
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