Wheat Thins
1 3/4 cup Whole wheat flour
1 1/2 cup White flour
1/3 cup Oil
3/4 teas. Salt
1 cup Water
1. In large mixing bowl, combine the flours and thoroughly mix.
2. In separate bowl blend the oil, salt, and water.
3. Add liquid mixture to dry, mixing well but as little as possible.
4. Roll as thin as possible on unoiled cookie sheet − not more than 1/8"
thick. Mark with knife for size crackers desired, but do not cut
through. Prick each cracker a few times with fork. Sprinkle lightly
with salt or onion salt, if desired.
5. Bake at 350F until crisp and light brown, about 30 minutes.
6. When cool, separate into individual crackers.
Showing posts with label Appetizers. Show all posts
Showing posts with label Appetizers. Show all posts
Sunday, January 24, 2010
Creamed Spinach
Creamed Spinach
10 3/4 can cream of celery soup
1 tbs. flour
1/4 cup butter or margarine or canola oil
1/2 tsp. garlic salt or to taste
Salt to taste
Pepper to taste
20 oz. frozen chopped spinach, cooked according
to package directions, well drained OR
2 pounds fresh spinach, cleaned, stems removed,
chopped, cooked and drained
1 tblsp dry onion, chopped, OR
1 small onion, peeled, ends removed, diced
In a large saucepan over medium heat, whisk together celery soup, flour,
butter or margarine or canola oil, garlic salt, salt and pepper until smooth
and piping hot. Add cooked and drained spinach, dry chopped onion or diced
onion. Serve.
10 3/4 can cream of celery soup
1 tbs. flour
1/4 cup butter or margarine or canola oil
1/2 tsp. garlic salt or to taste
Salt to taste
Pepper to taste
20 oz. frozen chopped spinach, cooked according
to package directions, well drained OR
2 pounds fresh spinach, cleaned, stems removed,
chopped, cooked and drained
1 tblsp dry onion, chopped, OR
1 small onion, peeled, ends removed, diced
In a large saucepan over medium heat, whisk together celery soup, flour,
butter or margarine or canola oil, garlic salt, salt and pepper until smooth
and piping hot. Add cooked and drained spinach, dry chopped onion or diced
onion. Serve.
Garlic Cheese Bread
Garlic Cheese Bread
1 loaf french bread
1/2 cup butter
1 cup shredded jack cheese
1 cup shredded asiago cheese
1 cup mayonnaise
1 bunch green onions, chopped
2 cloves garlic, pureed
Split french bread loaf into halves horizontally. Mix butter, cheeses,
mayonnaise, green onions and garlic in a bowl, blending well. Spread the
cut side of bread with spread. Bake at 350 degrees for 7 minutes, then
place under broiler about 3 minutes longer. Cut into slices and serve.
1 loaf french bread
1/2 cup butter
1 cup shredded jack cheese
1 cup shredded asiago cheese
1 cup mayonnaise
1 bunch green onions, chopped
2 cloves garlic, pureed
Split french bread loaf into halves horizontally. Mix butter, cheeses,
mayonnaise, green onions and garlic in a bowl, blending well. Spread the
cut side of bread with spread. Bake at 350 degrees for 7 minutes, then
place under broiler about 3 minutes longer. Cut into slices and serve.
Spinach Pizza
Spinach Pizza
Pita Bread (2 or 3 whole)
1 − 10 oz. pkg frozen spinach
1/3 cup nutritional yeast
1 med. onion
5 or 6 plum tomatoes
8 Ounce pkg fresh mushrooms
3−4 cloves garlic
1 Teaspoon of each of the following spices:
basil, parsley, cayenne pepper
1/2 to 1 cup rice milk
4 Tablespoon flour
Thaw spinach completely, press out all water. Heat milk in saucepan, when
hot but not boiling stir in flour. Stir until sauce begins to thicken, turn
heat down. Add nutritional yeast and spinach. Stir constantly until thick
and gooey, only about 3−4 min. In separate pan, saute onion, garlic, until
onion is tender. Stir in tomatoes, mushrooms, and spices. Saute until just
done. Preheat oven to 425. Using a very sharp bread knife, split each pita
bread so that you have two round flat pieces instead of one thick one.
Place each piece of bread on a cookie sheet or pizza pan. Spread spinach
sauce over each. Top with tomato mixture, being careful to avoid the juice.
Bake for 5 to 7 min. Watch closely so that the edges of the pita don't
burn.
Pita Bread (2 or 3 whole)
1 − 10 oz. pkg frozen spinach
1/3 cup nutritional yeast
1 med. onion
5 or 6 plum tomatoes
8 Ounce pkg fresh mushrooms
3−4 cloves garlic
1 Teaspoon of each of the following spices:
basil, parsley, cayenne pepper
1/2 to 1 cup rice milk
4 Tablespoon flour
Thaw spinach completely, press out all water. Heat milk in saucepan, when
hot but not boiling stir in flour. Stir until sauce begins to thicken, turn
heat down. Add nutritional yeast and spinach. Stir constantly until thick
and gooey, only about 3−4 min. In separate pan, saute onion, garlic, until
onion is tender. Stir in tomatoes, mushrooms, and spices. Saute until just
done. Preheat oven to 425. Using a very sharp bread knife, split each pita
bread so that you have two round flat pieces instead of one thick one.
Place each piece of bread on a cookie sheet or pizza pan. Spread spinach
sauce over each. Top with tomato mixture, being careful to avoid the juice.
Bake for 5 to 7 min. Watch closely so that the edges of the pita don't
burn.
Onion Rings
Onion Rings
1 cup McCormick Golden Dipt Tempura batter mix
1/4 teaspoon onion powder
1/8 teaspoon ground black pepper
1/2 cup water
1/4 cup beer
1 extra large white onion, sliced 3/8" thick
6 cups vegetable oil in your deep fryer
Preheat the deep fryer to 375F
Combine the tempura mix with the spices and liquid to make a
batter using a fork. There will be some small lumps; don't worry
about those.
Slice the onion, and separate all of the rings.
Dip the individual rings in the batter, and drop into the
preheated oil. Deep fry 3−5 minutes until golden brown. Remove
to a paper towel lined plate, salt lightly, and serve hot.
1 cup McCormick Golden Dipt Tempura batter mix
1/4 teaspoon onion powder
1/8 teaspoon ground black pepper
1/2 cup water
1/4 cup beer
1 extra large white onion, sliced 3/8" thick
6 cups vegetable oil in your deep fryer
Preheat the deep fryer to 375F
Combine the tempura mix with the spices and liquid to make a
batter using a fork. There will be some small lumps; don't worry
about those.
Slice the onion, and separate all of the rings.
Dip the individual rings in the batter, and drop into the
preheated oil. Deep fry 3−5 minutes until golden brown. Remove
to a paper towel lined plate, salt lightly, and serve hot.
Italian Pizza
Italian Pizza
On baked pizza crust;
Spread olive oil on the curst then layer:
1 cup freshly grated Parmesan Cheese
1-cup fresh basil
2 big tomatoes diced
1-2 cloves of sliced or minced garlic
1 pound of mozzarella cheese (sliced, not grated)
Sprinkle olive oil on top of the toppings. Bake at 450 degrees until cheese is golden.
On baked pizza crust;
Spread olive oil on the curst then layer:
1 cup freshly grated Parmesan Cheese
1-cup fresh basil
2 big tomatoes diced
1-2 cloves of sliced or minced garlic
1 pound of mozzarella cheese (sliced, not grated)
Sprinkle olive oil on top of the toppings. Bake at 450 degrees until cheese is golden.
Fruit Salsa
Fruit Salsa
11 oz. can mandarin oranges, undrained
8 ½ oz. peaches, undrained
8 oz. can pineapple tidbits, undrained
1 medium onion, chopped
½ medium green bell pepper, chopped
½ medium red bell pepper, chopped
½ medium yellow bell pepper, chopped
3 minced garlic cloves
4 tsp vinegar
Combine all ingredients in crock-pot. Cover. Cook on high 2 hours, stirring occasionally. Serve with tortilla chips.
11 oz. can mandarin oranges, undrained
8 ½ oz. peaches, undrained
8 oz. can pineapple tidbits, undrained
1 medium onion, chopped
½ medium green bell pepper, chopped
½ medium red bell pepper, chopped
½ medium yellow bell pepper, chopped
3 minced garlic cloves
4 tsp vinegar
Combine all ingredients in crock-pot. Cover. Cook on high 2 hours, stirring occasionally. Serve with tortilla chips.
Pinto Bean Dip
Pinto Bean Dip
1 c. soft cooked pinto beans (1- 15 oz. can drained)
1 c. cream cheese
2 Tbsp. Lemon Juice
1 tsp. parsley
1 clove crushed garlic
¼ c. melted butter
salt and pepper to taste
1 tsp. thyme
Blend beans, garlic, butter, lemon juice and seasoning in food processor till smooth. Add the chopped herbs and continue to blend. Chill until firm. Serve with crackers.
1 c. soft cooked pinto beans (1- 15 oz. can drained)
1 c. cream cheese
2 Tbsp. Lemon Juice
1 tsp. parsley
1 clove crushed garlic
¼ c. melted butter
salt and pepper to taste
1 tsp. thyme
Blend beans, garlic, butter, lemon juice and seasoning in food processor till smooth. Add the chopped herbs and continue to blend. Chill until firm. Serve with crackers.
Raspberry Butter
Raspberry Butter
1 stick (1/4 lb) unsalted butter, room temperature
¼ cup Raspberry preserves
2 tablespoon powdered sugar
Place in mixer and beat until well combined. Return to refrigerator to help set. Try to resist eating by the spoonful!
1 stick (1/4 lb) unsalted butter, room temperature
¼ cup Raspberry preserves
2 tablespoon powdered sugar
Place in mixer and beat until well combined. Return to refrigerator to help set. Try to resist eating by the spoonful!
Seven Layer Dip
Seven Layer Dip
1 (16 oz.) can refried beans
1 c. sour cream
½ c. mayo
1 c. guacamole
3 Tbsp. taco seasoning mix
¾ c. cheddar cheese
¾ c. Monterey Jack cheese
¾ c. salsa
Layer in serving dish: Refried beans with ½ cup of the sour cream; spread the guacamole on top of the bean-sour cream mixture. Combine remaining sour cream with mayo and taco seasoning. Spread on top of the refried-bean mixture. Spread guacamole on top of sour cream-mayo layer. Combine cheeses and sprinkle over the guacamole layer. The layers can be toped with chopped tomatoes, green onions, and or lettuce.
1 (16 oz.) can refried beans
1 c. sour cream
½ c. mayo
1 c. guacamole
3 Tbsp. taco seasoning mix
¾ c. cheddar cheese
¾ c. Monterey Jack cheese
¾ c. salsa
Layer in serving dish: Refried beans with ½ cup of the sour cream; spread the guacamole on top of the bean-sour cream mixture. Combine remaining sour cream with mayo and taco seasoning. Spread on top of the refried-bean mixture. Spread guacamole on top of sour cream-mayo layer. Combine cheeses and sprinkle over the guacamole layer. The layers can be toped with chopped tomatoes, green onions, and or lettuce.
Spinach and Artichoke Dip
Spinach and Artichoke Dip
2 bags (1 lb. each) fresh spinach
1/8 lb. butter − not margarine
1 tsp. minced fresh garlic
2 tbls. minced onions
1/4 cup flour
1 pint heavy cream (whipping cream)
2 teas. fresh squeezed lemon juice
1/2 tsp. Tabasco sauce (to taste)
1/2 tsp. salt
2/3 cup fresh grated Parmesan cheese
1/3 cup sour cream
1/2 cup grated Monterey Jack cheese
artichoke hearts, coarsely diced
Steam spinach − strain and squeeze through cheesecloth. Must be
very dry. Chop finely and set aside. In heavy saucepan, melt butter.
Add garlic and onions and saute about 3−5 minutes. Add flour to make
a roux. Stir and cook about 1 minute. Slowly add heavy cream, stirring
with a whisk to prevent lumping. Mixture will thicken at the boiling
point. When it thickens, add lemon jiuce, Tabasco, salt and
Parmesan cheese. Remove from heat and let stand 5 minutes. Stir in
sour cream. Fold in dry, chopped spinach, coarse diced artichoke
hearts and Jack cheese. Stir until cheese is melted. Serve
immediately, or portion and microwave to order. Serve with salsa,
sour cream and tortilla chips for dipping.
2 bags (1 lb. each) fresh spinach
1/8 lb. butter − not margarine
1 tsp. minced fresh garlic
2 tbls. minced onions
1/4 cup flour
1 pint heavy cream (whipping cream)
2 teas. fresh squeezed lemon juice
1/2 tsp. Tabasco sauce (to taste)
1/2 tsp. salt
2/3 cup fresh grated Parmesan cheese
1/3 cup sour cream
1/2 cup grated Monterey Jack cheese
artichoke hearts, coarsely diced
Steam spinach − strain and squeeze through cheesecloth. Must be
very dry. Chop finely and set aside. In heavy saucepan, melt butter.
Add garlic and onions and saute about 3−5 minutes. Add flour to make
a roux. Stir and cook about 1 minute. Slowly add heavy cream, stirring
with a whisk to prevent lumping. Mixture will thicken at the boiling
point. When it thickens, add lemon jiuce, Tabasco, salt and
Parmesan cheese. Remove from heat and let stand 5 minutes. Stir in
sour cream. Fold in dry, chopped spinach, coarse diced artichoke
hearts and Jack cheese. Stir until cheese is melted. Serve
immediately, or portion and microwave to order. Serve with salsa,
sour cream and tortilla chips for dipping.
Graham Crackers
Graham Crackers
1 cup white flour
1 1/4 cup whole wheat flour
5 Tablespoon sugar
1/2 Teaspoon salt
1/2 Teaspoon baking soda
1 Teaspoon baking powder
1/4 Teaspoon ground cinnamon
3 Tablespoon butter or margarine, cold and sliced in small pieces
1/4 cup solid vegetable shortening
2 Tablespoon honey
1 Tablespoon molasses
1/4 cup water
1 Teaspoon vanilla extract
Combine flours, sugar, salt, baking soda, baking powder, and cinnamon in a
large bowl. Work in the butter and shortening with your fingers until the
mixture has the consistency of coarse crumbs.
In a separate bowl, mix the honey, molasses, water and vanilla. Sprinkle
this mixture over the dry ingredients and toss with a fork until well
blended.
Form the dough into a ball. Cover and chill for several hours.
Cut the dough in half and let it sit for 15 minutes at room temperature.
Sprinkle a piece of wax paper with whole wheat flour. Roll out one of the
dough pieces flat to about 7x15 inches. If the dough cracks or breaks, just
pinch the edges back together.
Poke a fork into the dough at 1/2 to 1" intervals. Then cut into 2 1/2 inch
squares. Use a spatula to move the squares to a large, ungreased baking
sheet. You can place them close together.
Repeat with the other half of the dough.
Bake in the center of the oven for 15 minutes at 350 or until lightly
browned on the edges. Store at room temperature in an airtight container.
Should last up to a month.
For a sweeter treat: Sprinkle a mixture of sugar and cinnamon over the top
1 cup white flour
1 1/4 cup whole wheat flour
5 Tablespoon sugar
1/2 Teaspoon salt
1/2 Teaspoon baking soda
1 Teaspoon baking powder
1/4 Teaspoon ground cinnamon
3 Tablespoon butter or margarine, cold and sliced in small pieces
1/4 cup solid vegetable shortening
2 Tablespoon honey
1 Tablespoon molasses
1/4 cup water
1 Teaspoon vanilla extract
Combine flours, sugar, salt, baking soda, baking powder, and cinnamon in a
large bowl. Work in the butter and shortening with your fingers until the
mixture has the consistency of coarse crumbs.
In a separate bowl, mix the honey, molasses, water and vanilla. Sprinkle
this mixture over the dry ingredients and toss with a fork until well
blended.
Form the dough into a ball. Cover and chill for several hours.
Cut the dough in half and let it sit for 15 minutes at room temperature.
Sprinkle a piece of wax paper with whole wheat flour. Roll out one of the
dough pieces flat to about 7x15 inches. If the dough cracks or breaks, just
pinch the edges back together.
Poke a fork into the dough at 1/2 to 1" intervals. Then cut into 2 1/2 inch
squares. Use a spatula to move the squares to a large, ungreased baking
sheet. You can place them close together.
Repeat with the other half of the dough.
Bake in the center of the oven for 15 minutes at 350 or until lightly
browned on the edges. Store at room temperature in an airtight container.
Should last up to a month.
For a sweeter treat: Sprinkle a mixture of sugar and cinnamon over the top
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