ARTICHOKE SPINACH DIP

 

Chop artichoke hearts in food processor fitted with steel blade. Set aside. Wash spinach well.  Blanch in boiling water; drain; squeeze dry and chop in food processor. Add chopped artichoke hearts and remaining ingredients and process just until blended.  Prepare a day in advance. Serve with vegetable sticks.  Yield 2 1/2 cups.

 

 

                         Bite Size Taco Turnover

 

1/2 lb.	ground beef
1/4 cup	taco sauce
1 1/2 tbls.	chili powder
1/4 tbls.	onion powder
1/4 tbls.	garlic powder
1 pkg.	frozen  or refrigerated pizza dough
1/4 cup	shredded cheddar cheese
1	egg
1 tsp.	water

 

 

Brown meat; drain. Stir in taco sauce and seasonings; set aside.  Roll pizza dough out to a 14X10 1/2" rectangle, then cut into 12 3  1/2" squares. Place filling on squares; sprinkle with cheese. Lifting dough up and over to make triangles, brush edges with water and press edges
with  fork to seal. Pierce with a fork.  Brush with combined egg and water. Bake at 425F. 8-10 minutes. Let  stand 5 minutes before serving.

 
 

 

                           Shrimp Mini Quiches

 

3 oz.	cream cheese	softened
1/4 lb.	butter	softened
1 1/2 cups	flour
Filling:
30 small	shrimp	cooked and peeled
1 extra large	egg	beaten
1/2 cup	heavy cream
1 1/2 tbls.	Brandy
1/2 tsp.	salt
1/2 tsp.	pepper
1 tsp,	dried dill - OR
1 1/2 tsps.	fresh dill
1 2/3 oz.	Gruyere or Swiss

 

 

Quiche Shells:

Preheat oven to 400 degrees.  Combine cream cheese and butter until smooth.
Add flour and mix well.  Shape dough into 30 1 inch balls.  Place in lightly greased mini muffin tins. Shape into shells.  Prick bottom and sides with a fork.  Bake at 400 degrees for 5 minutes.  Let cool in pan on a wire rack.  Prepare filling.

Filling:
Preheat oven 350 degrees.  Place one shrimp in each shell.  Combine egg,
cream, brandy, salt, pepper and dill.  Divide evenly among shells, about 2 teaspoons each.  Slice cheese into 30 small triangles and place one on each appetizer.  Bake at 350 degrees for 20 minutes or until set.

Freezing directions:
Cool.  Remove from tins.  Freeze in foil.  To reheat, place quiches on a
baking sheet.  Bake at 375 degrees for 7-10 minutes.

 

 
 

                       Spinach Dip in a Bread Bowl
 

2 cups	sour cream
1 Envelope	ranch salad dressing mix
1 pkg.	chopped frozen spinach	thawed
1/4 cup	onion	chopped
3/4 tsp.	dried basil
1/2 tsp.	dried oregano
1 LOAF	round bread
	raw vegetables

 

 

In a bowl, combine first six ingredients.  Chill for at least 1 hour.
Cut a 1 - 1/2 inch slice off the top of the loaf; set aside.  Hollow out the bottom part, leaving a thick shell.  Cut or tear the slice from the top of the loaf and the bread from inside into bite-size pieces.  Fill the shell with dip; set on a large platter.  Arrange the bread pieces and vegetables
around it and serve immediately. Yield: 10 to 15 servings.

 
 
                              Stuffed Bread

 

1	onion	chopped
1	red bell pepper	chopped
1 large	ripe tomato	seeded and chopped
1 large	clove garlic <I use more>	minced
1/4 cup	olive oil
	salt to taste
1/2 tsp	ground cumin
1/2 tsp	dried oregano
1 16 oz.	frozen bread dough	thawed
2 cups	monterrey jack or mozzarella cheese	shredded
1	egg	beaten for glaze

 

 

Cook vegetables and garlic in the oil with the salt and cumin until soft.
Let cool slightly, then mix in oregano.

Roll out bread dough on a greased baking sheet into a rectangle about 15-by 11-inches.  Spread the vegetables and cheese down the middle of the dough.  Cut dough (using kitchen shears) on opposite sides in diagonal
1-inch strips.  Fold in the ends, then fold the strips toward the center, alternating sides for a braided effect.  Cover with a towel and let rise about 30 minutes.

Heat oven to 375 degrees.  Brush loaf with egg glaze.  Bake until golden, about 30 minutes.

NOTE:  This bread can be made 2 days in advance and served reheated or room
temperature

 
 
 

Next
Back
Home