1 c corn
1 T oil
1 large tomato, diced
2 T minced onion
2 large avocados, diced
1 T jalapeno, diced fine
1 t minced garlic
2 T oil
2 T lime juice
1 t cider vinegar
1 ½ t salt
½ to 1 tsp cumin, ground
Toss corn and 1 T oil. Bake 7-8 minutes at 450, stirring often. Combine with remaining ingredients. Mix gently but well. Serve with tortilla chips.
Posted in Appetizers and Dips, Cookbook V2, Jeanne and Tim's Recipes
1 loaf italian bread, a non-sour, soft bread with few holes so that it will hold the topping.
6 Roma tomatoes
3 ounces kalamata olives, pitted, preferably from the deli
1 package fresh basil
4 cloves garlic
4 ounces feta cheese, from the deli
extra virgin olive oil
Dice tomatoes. Dice olives. Dice basil leaves. Dice garlic. Mix all. Crumble in feta cheese. Coat lightly in olive oil. Add minced garlic to taste.
Slice bread rather thickly. Paint both sides of the slice with olive oil and broil in oven or brown in pan on top of the stove, so that outside is toasted and crunchy and the inside is soft. Serve bread and topping separately. For the most scrumptious combo, pile toasts high with topping. Serves about 4-5, depending on how much you love this stuff!
Notes: Thanks to Pat (our food-fantastic friend of the family), I am famous among my family for this dish, which even non-tomato-eating Ellen likes! It took burning a few of my mom’s brand new pans (and some other things around the kitchen) for Pat to teach it to me and to get the crostini toasted just right, but it’s almost better than anything I ever ate in Italy! An anytime great appetizer.
Pronounced: bru-SKAY-tah. Warning: Can be messy to eat, and hands smell of garlic and olives for days after preparation, but very worth it.
Posted in Appetizers and Dips, Breads, Cookbook V2, Lily's Recipes
8 oz cream cheese, strawberry flavored
8 oz whipped topping
8 oz marshmallow cream
2 T strawberry preserves
Mix together and serve with fresh fruit.
Posted in Appetizers and Dips, Cookbook V2, Emily and Daniel's Recipes
Tagged fruit
1 can chick peas (garbanzo beans), mashed (do not drain)
Pinch garlic salt
3 T lemon juice, more if desired
Tahini—as much as needed until beans are creamy
Mix thoroughly. Dip or main dish with Lebanese bread and tomatoes.
Posted in Appetizers and Dips, Jeanne and Tim's Recipes, Original Cookbook, Vegetarian
Tagged beans
I got this from a friend who lived in Bolivia. A great party dip!
Brown 3 slices diced bacon and one small onion, chopped, until bacon is crispy and onion is slightly brown. Add 1 small can (10 oz) tomatoes, drained, 2 jalapenos finely chopped, 1 clove of garlic finely chopped, and ½ t salt. Cook over low heat for ten minutes. Melt in 1 pound of Velveeta cheese very slowly, stirring occasionally. Serve over a candle with Dorito chips.
In the fall of 1975, we moved to Pittsburgh. Although we never felt as though we really liked it there, we were surprised to realize how many people we were really sorry to say goodbye to when the time came.
¼ lb margarine
4 oz blue cheese
1 can buttermilk baking powder biscuits
In saucepan, melt margarine and cheese. In 8×8” pan, place balls of biscuit dough (divide each biscuit layer into quarters and roll each piece into a ball). Pour cheese and margarine over and bake until golden brown. Allow to sit for a few minutes before serving. Makes 40. Can be frozen.
Posted in Appetizers and Dips, Original Cookbook, Rita and Tom's Recipes
Tagged cheese
Served at Jeanne and Tim’s rehearsal dinner.
Mix ½ pound feta cheese, ½ pound cream cheese, 1 pound small curd cottage cheese, and 2-4 eggs in mixer until well blended. Melt 1/3 – 1/2 pound butter or margarine. Using ½ – 4/5 pound filo (strudel) dough, thawed, lay out whole leaves (2 or 3 at a time) on a greased cookie sheet. Spread with melted butter, then spread thinly with cheese filling. Lay out 3 or 4 more sheets and repeat above with butter and cheese, 6-7 times. Spread top layer with butter. Bake at 325 for 30 minutes.
Watch—when it’s getting brown on top, it’s done.
Use as main dish, side dish, or cut into squares as appetizers. Must be served immediately.
Posted in Appetizers and Dips, Entrees, Maureen and Ron's Recipes, Original Cookbook, Sides, Vegetarian
Tagged cheese
From J. Child. Excellent in small pieces for appetizers.
8” pastry crust, partially baked
Blend in mixer:
3 oz blue cheese
6 oz cream cheese
2 T butter
3 T whipping cream
Stir in:
½ T minced fresh chives
½ t green onion
2 eggs
Pour into shell. Bake at 375 for 25-30 minutes.
If the ingredients in this recipe seem a little strange, it is because it comes to you from our children (school recipe) and is made by them for after school snacks or to share with all of us for appetizers.
5 T butter or margarine
25 t flour
15 t shredded cheese
25 t Rice Krispies
Mix and make into 25 balls. Put into the oven for 10 minutes at 375.
Posted in Appetizers and Dips, Original Cookbook, Tom and Lois's Recipes
Tagged cheese
1 frozen shrimp cocktail, defrosted
8 oz cream cheese, softened
Mix in blender