appetizers Recipe

Preparation

Step 1

* Exported from MasterCook *

Asparagus With Prosciutto Chips

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Appetizers

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Asparagus with Prosciutto Chips

3 ounces thinly sliced prosciutto
2 small bunches (about 1 3/4 pounds) asparagus, trimmed
1 tablespoon extra-virgin olive oil
1/4 teaspoon kosher salt
1/4 teaspoon black pepper

Heat oven to 350° F. Place the prosciutto in a single layer on a baking sheet. Bake until crisped, 8 to 10 minutes. Transfer to a plate and let cool.

Meanwhile, bring a large saucepan of water to a boil. Add the asparagus and cook until tender, 3 to 5 minutes, depending on thickness. Drain and transfer to a bowl of ice water. Drain again and pat dry. Cut the asparagus into 2-inch pieces. Transfer to a bowl. Add the oil, salt, and pepper and toss. Break the prosciutto into pieces and sprinkle over the asparagus.

Yield: Makes 4 to 8 servings

CALORIES 59(46% from fat); FAT 3g (sat 1g); SUGAR 2g; PROTEIN 5g; CHOLESTEROL 6mg; SODIUM 350mg; FIBER 2g; CARBOHYDRATE 4g
Real Simple, JUNE 2006

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* Exported from MasterCook *

Aunt Lena Sweet Pickles

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Appetizers Salads
Sauces/Mustards

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Aunt Lena Sweet Pickles
2 quarts

2 quarts dill pickles
2 cups vinegar
5cups sugar
Bring syrup to a boil and pour over cubed pickles. Do this five days in a row, reheating syrup each time.
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* Exported from MasterCook *

Bacon Crisp

Recipe By : Recipe courtesy Paula Deen
Serving Size : 1 Preparation Time :0:00
Categories : Appetizers

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Bacon Crisp Recipe courtesy Paula Deen
See this recipe on air Wednesday Aug. 23 at 1:00 PM ET/PT.

Recipe Summary
Difficulty: Easy
Prep Time: 10 minutes
Cook Time: 2 hours
Yield: 24 bacon crisps
User Rating:

1/2 cup freshly grated Parmesan
1 sleeve buttery rectangular crackers (recommended: Waverly Wafers)
1 pound sliced bacon, cut in 1/2

Preheat the oven to 250 degrees F.

Place 1 teaspoon of the cheese on each cracker and wrap tightly with a strip of bacon. Place the wrapped crackers on a broiler rack on a baking sheet and put the baking sheets on the oven rack. Bake for 2 hours, or until the bacon is done. Do not turn. Drain on paper towels. Serve hot or at room temperature

Cook's note: You can also bake at 350 degrees F for 40 minutes if you're in a hurry!

Episode#: PA0509
Copyright © 2006 Television Food Network, G.P., All Rights Reserved

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* Exported from MasterCook *

Bean Dip

Recipe By : Mesa County Food Program
Serving Size : 1 Preparation Time :0:00
Categories : Appetizers Mexican Food

Amount Measure Ingredient -- Preparation Method
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2 Cups Beans -- Cooked
1 Tsp Worcestershire Sauce
1 Tsp Jalapeno Pepper -- Chopped And Seeded
1 Tbsp Lemon Juice
3/4 Tsp Salt
2 Tbsp Mayonnaise
3 Tbsp Green Onion -- Chopped

Place drained beans and remaining ingredients, except for 1 tbsp of the green onion, in a blender. Blend until smooth. (Or, mash beans to a puree and mix with remaining ingredients.) Place in a small bowl and garnish with chips and the green onion.

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* Exported from MasterCook *

Beer Bannock Bread

Recipe By : Jose Jannsen, Tin Cup Lodge, Yukon Territory, Canada
Serving Size : 1 Preparation Time :0:00
Categories : Appetizers Main Dishes
Breakfast

Amount Measure Ingredient -- Preparation Method
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BEER BANNOCK BREAD
Serves 4

1/2 to 1 cup (1 to 2 sticks) unsalted butter, melted and cooled
3 cups self-rising flour
1/4 cup sugar
1 teaspoon coarse salt
1 twelve-ounce can beer
Fruit preserves, for serving
1. Over a campfire, heat enough butter to cover the bottom of a large
cast-iron skillet by 1/4 inch. Place flour, sugar, and salt in a medium
bowl. Stir to combine. Add beer, and stir until a soft, sticky dough
forms.

2. Scrape dough into hot pan. Dip fingers in cooled melted butter, and
press bread evenly into pan. Cover dough with a thin layer of melted
butter. Cook 10 minutes. Flip, and cook until brown, about 10 minutes
more. Serve topped with a dollop of fruit preserves.

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* Exported from MasterCook *

Big Croutons

Recipe By : Make 12
Serving Size : 1 Preparation Time :0:00
Categories : Appetizers Salads

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1/4 cup extra virgin olive oil
4 tab. unsalted butter
1/4 cup chopped fresh flat leaf parsley
1 baquette, cut into 1/4 inch thick slices

Combine oil, butter in a small saucepan; heat; stir in parsley. Spread over bread; grill until grisp! Alternatively, toast croutons in a 350 degree oven until golden brown, 10 to 15 minutes.

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* Exported from MasterCook *

Blazin' Buttermilk Wings Recipe

Recipe By : Sandra Lee
Serving Size : 1 Preparation Time :0:00
Categories : Appetizers

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Blazin' Buttermilk Wings Recipe courtesy Sandra Lee

1 quart buttermilk
2 (1.6-ounce) packs buffalo wing seasoning
1/4 cup hot sauce
4 pounds chicken wing drummettes
Blue cheese dressing, for dipping (recommended: Bob's Big Boy)
Cucumbers, cut into 1/4-inch slices

In a large bowl, stir together buttermilk, wing seasoning, and hot sauce. Add drummettes and be sure all are coated. Cover with plastic wrap and refrigerate at least 3 to 4 hours, preferably overnight.
Set up grill for direct cooking over medium-high heat. Oil grate when ready to start cooking. Remove wings from refrigerator and let sit at room temperature for 30 minutes. Grill 12 to 18 minutes, turning occasionally, ending with skin-side down.

Serve with ranch dressing, celery sticks, and cucumber slices.

INDOOR: Prepare wings as directed. Preheat broiler. Place wings on foil lined baking sheet or broiling pan. Broil 15 to 20 minutes turning occasionally or until cooked.

Recipe Summary
Difficulty: Easy
Prep Time: 10 minutes
Inactive Prep Time: 4 hours
Cook Time: 18 minutes
Yield: 4 servings
User Rating:

Episode#: SH0508
Copyright © 2006 Television Food Network, G.P., All Rights Reserved

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* Exported from MasterCook *

Buffalo Wings from Paula Dean

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Appetizers

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Hot Buffalo Wings Recipe courtesy Paula Deen
See this recipe on air Tuesday Jan. 25 at 11:30 AM ET/PT.

Recipe Summary
Difficulty: Easy
Prep Time: 10 minutes
Inactive Prep Time: 2 minutes
Cook Time: 10 minutes
Yield: 4 to 6 servings
User Rating:

Creamy Roquefort dip:
1/2 cup Roquefort cheese, crumbled
1 (3-ounce) package cream cheese, softened
1/2 cup mayonnaise
1 tablespoon lemon juice
1 tablespoon wine vinegar
1/2 cup sour cream
12 chicken wings, disjointed
Oil, for frying
1/2 cup unsalted butter
1 cup hot red pepper sauce

In a medium size bowl, cream the Roquefort and cream cheese until smooth. Mix in the remaining ingredients and blend well. Chill for 2 hours.
Using a fryer or a large pot, heat oil to 350 degrees F. Deep fry the wings until golden and crispy, approximately 10 minutes.

In a separate bowl, melt the butter, add the hot sauce and heat thoroughly. Immediately toss hot wings into sauce. Place wings on a platter and serve with creamy Roquefort dip.

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* Exported from MasterCook *

Cheese Crisps

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Appetizers

Amount Measure Ingredient -- Preparation Method
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Cheese Crisps
MAKES 16 SERVINGS

1 cup shredded part-skim mozzarella cheese
2 tablespoons freshly grated Parmesan cheese
1-tablespoon all-purpose flour

1. Preheat oven to 400°F. Spray 2 baking sheets with nonstick spray.

2. Combine the mozzarella cheese, Parmesan cheese, and flour in a small bowl. Drop the cheese mixture by tablespoons onto the baking sheets, at least 2 inches apart, making 16 crisps. Bake until the cheese is melted and golden, with darker brown edges, 5-7 minutes.

3. Remove from the oven and let the crisps cool for 1 minute. Carefully remove the crisps from the baking sheets with a thin metal spatula and place on paper towels to cool completely. Serve at once, or store in an airtight container for up to 2 days at room temperature.

Per serving (1 crisp); POINTS value 1, 25 Cal, 2 g Fat, 1 g Sat Fat, 4 mg Chol, 52 mg Sod, 1 g Carb, 0 g Fib, 2 g Prot, 63 mg Calc.

Recipe from Weight Watchers Greatest Hits: 250 Classic Recipes from the Sixties to Today. © 2002 Weight Watchers International, Inc.

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* Exported from MasterCook *

Cheese Puffs

Recipe By : WW
Serving Size : 1 Preparation Time :0:00
Categories : Appetizers

Amount Measure Ingredient -- Preparation Method
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Cheese Puffs
MAKES 15 SERVINGS

1 (12-ounce) can evaporated fat-free milk
2 tablespoons unsalted butter
3/4-teaspoon dry mustard
3/4-teaspoon salt
1/4-teaspoon ground pepper
1-cup all-purpose flour
1/3 cup freshly grated Parmesan cheese
2 large eggs
1-teaspoon baking powder
3 egg whites
1/2-cup shredded reduced-fat cheddar cheese

1. Bring the milk, butter, mustard, salt, and pepper to a boil in a medium saucepan; reduce the heat to medium. Beat in the flour and Parmesan cheese with a wooded spoon, stirring vigorously, until the mixture leaves the side of the pan. Cool for 10 minutes.

2. Adjust the racks to divide the oven into thirds; preheat the oven to 400°F. Line two baking sheets with foil and lightly coat with nonstick spray.

3. With an electric mixer on medium speed, beat the eggs into the flour mixture until well blended. Sift in the baking powder, then add the egg whites and continue beating until the mixture is glossy and smooth. Beat in the cheddar cheese on low speed until just combined.

4. Spoon the mixture into a pastry bag or a plastic food-storage bag with a corner cut off. Pipe into 1-inch mounds, spacing 1 inch apart. (You can also pipe the mixture into 1 1/2-inch-long “fingers,” if you prefer.) You should have about 75 puffs or fingers. Bake until golden brown and firm to the touch, 22 minutes. Serve hot or warm.

Per serving (5 puffs): POINTS value 2, 96 Cal, 4 g Fat, 2 g Sat Fat, 37 mg Chol, 255 mg Sod, 9 g Carb, 0 g Fib, 6 g Prot, 147 mg Calc.

Recipe from Weight Watchers Greatest Hits: 250 Classic Recipes from the Sixties to Today. © 2002 Weight Watchers International, Inc.

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* Exported from MasterCook *

Chili Cheese Wheels

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Appetizers

Amount Measure Ingredient -- Preparation Method
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Chili Cheese Wheels
Mary Lou Gilbertson

1 4 oz can whole chili's
3 oz. cream cheese
½ tsp. Salt

Mix salt in softened cream cheese. Fill chilies and roll up and slice into ½ inch rounds. Add chilies to cheese and spread on tortilla shells. Roll up and slice into rounds.

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* Exported from MasterCook *

Chili Cheesecake

Recipe By :
Serving Size : 10 Preparation Time :0:00
Categories : Appetizers

Amount Measure Ingredient -- Preparation Method
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Chili Cheesecake
10 Servings

1 cup tortilla chips, crushed
3 tab. Melted butter
2 8 oz. pkgs. Cream cheese, softened
2 eggs
Diced Green Chili - 4 oz can or add more
Shredded Monterey Cheese - 4 oz.
¼ cup sour cream - light

Combine Chips and butter. Press into bottom of 9 inch springform pan. Bake 15 minutes. Combine cream cheese and eggs. Add chilies, and cheeses. Pour over crust and bake for 30 minutes. Cool, remove from springform pan and spread with sour cream. Decorate with tomatoes, green onions and olives.

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* Exported from MasterCook *

Classic Cocktail Sauce

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Appetizers Sauces/Mustards

Amount Measure Ingredient -- Preparation Method
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Classic Cocktail Sauce
Ingredients:
1 cup ketchup
3 tablespoons prepared horseradish
1/2 teaspoon Tabasco® pepper sauce
2 teaspoons lemon juice

Directions:
1. Combine ketchup, horseradish, pepper sauce and lemon juice; mix well. Spoon into Small Bowl.
Yield: 1 1/4 cups

©The Pampered Chef, Ltd. 2005

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* Exported from MasterCook *

Cranberry Pepper Jelly

Recipe By : Better Homes & Gardens, July 1995
Serving Size : 1 Preparation Time :0:00
Categories : Appetizers Canning - Food Storage

Amount Measure Ingredient -- Preparation Method
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1 1/2 cups cranberry juice cocktail
1 cup vinegar
2 jalapeno peppers, halved, lengthwise -- seeded
5 cups sugar
1 liquid pectin
5 tiny red hot peppers, halved -- seeded

In saucepan combine juice cocktail, vinegar, jalapeno peppers. Bring to boil, reduce heat, cover and simmer for 10 minutes.
Strain to gather 2 cups and discard peppers. Combine 2 cups of liquid and sugar in same saucepan. Bring to
boil and stir often to dissolve sugar. Stir in pectin and tiny red hot peppers. Return to full boil and boil at a full rolling
boil for 1 minute. Stir constantly. Skim to remove foam. Pour hot jelly into hot sterilized jars,
leaving 1/4 inch head space. Place a red pepper in each jar. Wipe rims and top with lids and rings to seal. Everything
should be hot, hot, hot. Jars, liquid and lids.

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Serving Ideas : On crackers with cream cheese, on meat

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* Exported from MasterCook *

Delightful Deviled Eggs

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Appetizers Salads

Amount Measure Ingredient -- Preparation Method
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Delightful Deviled Eggs
Makes 24 eggs

12 eggs, hardboiled
½ cup Thousand Island Salad Dressing
salt and pepper to taste

Cut eggs in half the opposite way of usual. Cut bottom off to help halves stand up. Fill with Pampered Chef attachment.

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* Exported from MasterCook *

Fat free Potato Chips

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Appetizers Sauces/Mustards

Amount Measure Ingredient -- Preparation Method
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Fat free Potato Chips
1 baking potato
seasonings, kosher salt, chili powder, ground cumin, pepper

Heat Oven to 375 degrees
Use vegetable peeler to make strips, skin and all of the entire potato. Spread strips on lightly sprayed with Pam baking surface. Bake 5 minutes, turning strips to be browned.

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* Exported from MasterCook *

Garden Patch Dip

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Appetizers

Amount Measure Ingredient -- Preparation Method
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Garden Patch Dip

Beat 8 oz. pkg. Cream cheese with 2 ½ tab. Sour cream. Stir in 2 Tab. Each of minced onion, minced radish, horseradish. Add ½ cup chopped or grated carrot, salt and pepper to taste, 3 drops of lemon juice.
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* Exported from MasterCook *

Garlic Roasted Corn Snack

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Appetizers

Amount Measure Ingredient -- Preparation Method
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Garlic Roasted Corn Snack

1 tab. Oil, vegetable
4 medium corn on the cobs, kernels removed
1 ½ tsp. Garlic powder
salt and pepper to taste
1 tsp. Paprika

Preheat oven to 375 degrees. Pour oil in large baking pan with sides. Add all ingredients and stir to mix. Bake until crisp, about 45 minutes. Try basil or chili flavored oil.

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* Exported from MasterCook *

Good Honey Garlic Chicken Wings

Recipe By : Gooseberry
Serving Size : 1 Preparation Time :0:00
Categories : Appetizers Main Dishes

Amount Measure Ingredient -- Preparation Method
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3 lbs. chicken wings, cleaned and halfed
salt and pepper to taste
1 cup honey
1/2 cup soy sauce
2 T. oil
2 T. catsup
1 glove garlic, minced

Sprinkle chicken with salt and pepper. Combine remaining ingredients. Place chicken in slow cooker, pour sauce over. Cook until done, one hour on high, remaining time on low.

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* Exported from MasterCook *

Good Sweet Pickles

Recipe By : Helen
Serving Size : 1 Preparation Time :0:00
Categories : Appetizers Vegetables
Canning - Food Storage

Amount Measure Ingredient -- Preparation Method
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2 Qt Jars
2 Cups Vinegar
5 Cups Sugar

Make syrup bring to bowl. Pour over chunked pickles. Heat syrup (saving it everyday) and pour over pickles for 5 days.

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* Exported from MasterCook *

Green Chili Salsa Dip

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Appetizers

Amount Measure Ingredient -- Preparation Method
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Green Chili Salsa Dip
Makes 3 ½ cups dip

12 each Tomatillos
5 each jalapenos, seeded if not need for heat
1 ½ tab. Fresh tarragon, chopped
1 tsp. Sugar
salt and black pepper to taste
2 tab. Lemon juice
½ cup chopped onion
3 tab. Fresh Cilantro, chopped fine
2 tab. Olive oil

Remove husks from tomatillos. Remove stems. Remove seeds from peppers. Coarsely chop everthing and combine. Can be very hot or milder, depending on how much seed and ribbing is left from the jalapenos.
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* Exported from MasterCook *

Green Pepper and Tomatillo Salsa

Recipe By : Martha
Serving Size : 1 Preparation Time :0:00
Categories : Appetizers Sauces/Mustards

Amount Measure Ingredient -- Preparation Method
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Green Pepper and Tomatillo Salsa

Makes 2 cups

2 fresh green jalapeño peppersor 1 small poblano pepper

1 pound tomatillos, husks removed

2 cloves garlic, minced

1 cup fresh cilantro leaves and stems, plus 12 leaves for garnish

1/4 cup freshly squeezed lime juice

1 teaspoon salt

1/2 teaspoon freshly ground black pepper

2 fresh green serrano chiles, seeded and deveined

1/2 small ripe avocado

1. Roast jalapeños over gas flame or under broiler, until blackened, turning as needed. Transfer to small bowl, cover tightly with plastic, and let steam until cool enough to handle, about 15 minutes. Peel, seed, and remove stems from peppers. Reserve any liquid that has collected in bowl. Cut peppers lengthwise into 1/8-inch-thick strips. Set aside.

2. Set aside one tomatillo; blanch the rest in boiling, salted water, 3 minutes. Drain; place under cold running water to stop cooking.

3. Transfer half the tomatillos to blender. Add garlic, 1 cup cilantro leaves and stems, lime juice, salt, and pepper. Blend until smooth. Add remaining tomatillos, and blend until smooth. Transfer to a medium bowl.

4. Cut serranos into 1/8-inch dice. Stir into tomatillo mixture with 6 cilantro leaves, reserved pepper strips, and any collected juice.

5. To serve, cut reserved tomatillo into 1/4-inch-thick slices. Grill on greased grill pan or in skillet. Arrange slices over salsa. Slice avocado thinly. Sprinkle salsa with remaining 6 cilantro leaves, and top with avocado.

Photograph by: Maria Robledo

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* Exported from MasterCook *

Green Sauce

Recipe By : Austin City Search
Serving Size : 1 Preparation Time :0:00
Categories : Appetizers

Amount Measure Ingredient -- Preparation Method
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3 Med Tomatillos
3 Med Green Tomatoes
3 Avocado
3 cloves Garlic
1 Jalapeno

Recipe: Green Sauce

Green Sauce
(similar to the good stuff at Ninfa's)
by Katie

3 medium tomatillos
3 medium green tomatoes
3 avocados
3 cloves garlic
1 jalapeno
salt to taste

Mix in a blender until smooth, then add 1 1/2 cups sour cream.
Heat until boiling for about 15 minutes, stirring constantly.

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* Exported from MasterCook *

Green Tomatoes, Pickled

Recipe By : Martha Stewart
Serving Size : 1 Preparation Time :0:00
Categories : Appetizers Canning - Food Storage

Amount Measure Ingredient -- Preparation Method
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PICKLED GREEN TOMATOES

Serves 10 to 12
If you are unable to find green tomatoes, you can use other types. The tomatoes can be refrigerated, in the liquid, in airtight containers for up to ten days.

3/4 cup sugar

1/2 cup salt

1 thirty-two-ounce bottle cider vinegar

1 teaspoon whole black peppercorns

3 sprigs tarragon

3 garlic cloves

12 green tomatoes (about 3 pounds), washed and quartered

1. Bring all ingredients except tomatoes to a boil in a stockpot. Reduce heat, and simmer 15 minutes. Add tomatoes; cook 3 minutes. Remove from heat, and let cool completely in the brining liquid. Serve chilled or at room temperature.

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* Exported from MasterCook *

Grilled Cheese Dippers and Spicy Tomato Soup

Recipe By : Sandra Lee
Serving Size : 1 Preparation Time :0:00
Categories : Appetizers

Amount Measure Ingredient -- Preparation Method
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Grilled Cheese Dippers with Spicy Tomato-Cheese Soup
Recipe courtesy Sandra Lee

Recipe Summary
Difficulty: Easy
Prep Time: 10 minutes
Cook Time: 10 minutes
Yield: 4 servings, 10 to 15 sandwiches (depending on loaf size)
User Rating: 4 Stars

1 can condensed Southwest-style pepper jack soup
8 ounces Mexican-style shredded cheese
1 baguette French bread, sliced 1/2-inch thick
1/2 stick butter, softened
Spicy Tomato-Cheese Soup, recipe follows

In a bowl, combine condensed cheese soup and the shredded cheese. Spread mixture on baguette slices. Butter the outside of the sandwiches.

Heat large frying pan or griddle over medium-high heat. Place sandwiches in the pan and cook until golden brown, approximately 2 minutes. Flip sandwiches and cook second side. Cover frying pan to ensure that the cheese melts. Serve as "dunkers" with mugs of Spicy Tomato-Cheese Soup.

Spicy Tomato-Cheese Soup:
1 can condensed tomato soup
1 can condensed Cheddar cheese soup
3 cups spicy tomato juice
2 teaspoons hot pepper sauce
1 teaspoon dried basil

Combine all ingredients in a medium saucepan. Heat thoroughly, over medium heat, stirring occasionally.

Serve in mugs with Grilled Cheese Dippers.

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* Exported from MasterCook *

Grilled Mexican Pizza

Recipe By : http://www.lhj.com
Serving Size : 1 Preparation Time :0:00
Categories : Appetizers Main Dishes
Mexican Food

Amount Measure Ingredient -- Preparation Method
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Prep time: 15 minutes
Grilling time: 8 minutes

1 packaged 12-inch pizza thin crust (such as Boboli)
1 avocado, peeled and sliced
1 tablespoon vegetable oil
1 tablespoon fresh lime juice
1 teaspoon cumin
1/4 teaspoon salt
1/4 teaspoon cracked black pepper
2 large tomatoes, sliced
1 1/2 cups shredded pepper-jack cheese
6 slices bacon, cooked and crumbled
1/3 cup sliced green onions

1. Heat grill. Grill pizza crust, top side down, over low coals, about 4 minutes.

2. Meanwhile, combine avocado, oil, lime juice, cumin, salt and pepper in bowl.

3. Remove crust from grill. Top with tomatoes, leaving 1-inch border, and sprinkle with cheese. Grill covered about 4 minutes or
until cheese is melted and crust is crisp. Top with avocado mixture, bacon and green onions.

Makes 8 slices.

PER SLICE
Calories 275
Total Fat 17 g
Saturated Fat 6 g
Cholesterol 30 mg
Sodium 473 mg
Carbohydrates 20 g
Protein 12 g
Calcium 212 mg
Fiber 2 g

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* Exported from MasterCook *

Guacamole

Recipe By : Deven's
Serving Size : 1 Preparation Time :0:00
Categories : Appetizers

Amount Measure Ingredient -- Preparation Method
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3 Ea Avacado -- Mashed
1/2 Cup Mayonnaise
4 Cloves Garlic -- Minced
3 Tab. Lemon Juice
1/4 Cup Salsa
1 1/2 Tsp Salt -- Or To Taste
1 Tsp Pepper -- Or To Taste

Prepare avacado and mash. Add rest of the ingredients and mix well!
Enjoy!

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* Exported from MasterCook *

Guacamole From Deven

Recipe By : deven
Serving Size : 1 Preparation Time :0:00
Categories : Appetizers

Amount Measure Ingredient -- Preparation Method
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3 Ea Avocado -- Ripe, Mashed
4 Cloves Garlic -- Minced
1/2 Cup Mayonnaise
3 Tbsp Lemon Juice
1 Tsp Salt Or To Taste
1 Tsp Pepper Or To Taste
1/2 Cup Salsa

Recipe By : Deven
Serving Size : 1 Preparation Time :0:00
Categories : Appetizers Salads

Amount Measure Ingredient -- Preparation Method
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3 Ea Ripe Avacados -- Mashed
4 Each Clove Garlic -- Minced
1/2 Cup Mayonnaise
3 Tab Lemon Juice
1 Tsp Salt
1/2 Tsp Black Pepper -- Freshly Ground
1/2 Cup Salsa

Pit and peel avacado! Combine avocado flesh, mashed with garlic, lemon juice, salt, and pepper in a large bowl. Mash with a large metal spoon until combined but avacados are still chunky. Stir in salsa and serve!

1
clove garlic
2
serrano chiles, stemmed
1
small tomato, chopped
2
large ripe avocados, preferably Hass
Salt
2
tablespoons coarsely chopped cilantro

1. If using a molcajete, grind garlic and chiles to a paste.
Grind part of tomato to a paste, or reserve all of it to fold in
at the end. If you don’t have a molcajete, chop garlic and
chiles finely, then proceed using a bowl and fork.

2. Cut avocados in half and peel. Remove pit by inserting the
blade of a knife into pit and twisting. Mash avocados into
chile mixture, leaving some texture. Add salt to taste. Stir in
cilantro and tomato, reserving a little of each for garnish.
Serve immediately.

Photograph by: Todd Eberle

1
clove garlic
2
serrano chiles, stemmed
1
small tomato, chopped
2
large ripe avocados, preferably Hass
Salt
2
tablespoons coarsely chopped cilantro

1. If using a molcajete, grind garlic and chiles to a paste.
Grind part of tomato to a paste, or reserve all of it to fold in
at the end. If you don’t have a molcajete, chop garlic and
chiles finely, then proceed using a bowl and fork.

2. Cut avocados in half and peel. Remove pit by inserting the
blade of a knife into pit and twisting. Mash avocados into
chile mixture, leaving some texture. Add salt to taste. Stir in
cilantro and tomato, reserving a little of each for garnish.
Serve immediately.

Photograph by: Todd Eberle

1
clove garlic
2
serrano chiles, stemmed
1
small tomato, chopped
2
large ripe avocados, preferably Hass
Salt
2
tablespoons coarsely chopped cilantro

1. If using a molcajete, grind garlic and chiles to a paste.
Grind part of tomato to a paste, or reserve all of it to fold in
at the end. If you don’t have a molcajete, chop garlic and
chiles finely, then proceed using a bowl and fork.

2. Cut avocados in half and peel. Remove pit by inserting the
blade of a knife into pit and twisting. Mash avocados into
chile mixture, leaving some texture. Add salt to taste. Stir in
cilantro and tomato, reserving a little of each for garnish.
Serve immediately.

Photograph by: Todd Eberle

1
clove garlic
2
serrano chiles, stemmed
1
small tomato, chopped
2
large ripe avocados, preferably Hass
Salt
2
tablespoons coarsely chopped cilantro

1. If using a molcajete, grind garlic and chiles to a paste.
Grind part of tomato to a paste, or reserve all of it to fold in
at the end. If you don’t have a molcajete, chop garlic and
chiles finely, then proceed using a bowl and fork.

2. Cut avocados in half and peel. Remove pit by inserting the
blade of a knife into pit and twisting. Mash avocados into
chile mixture, leaving some texture. Add salt to taste. Stir in
cilantro and tomato, reserving a little of each for garnish.
Serve immediately.

Photograph by: Todd Eberle

1
clove garlic
2
serrano chiles, stemmed
1
small tomato, chopped
2
large ripe avocados, preferably Hass
Salt
2
tablespoons coarsely chopped cilantro

1. If using a molcajete, grind garlic and chiles to a paste.
Grind part of tomato to a paste, or reserve all of it to fold in
at the end. If you don’t have a molcajete, chop garlic and
chiles finely, then proceed using a bowl and fork.

2. Cut avocados in half and peel. Remove pit by inserting the
blade of a knife into pit and twisting. Mash avocados into
chile mixture, leaving some texture. Add salt to taste. Stir in
cilantro and tomato, reserving a little of each for garnish.
Serve immediately.

Photograph by: Todd Eberle

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* Exported from MasterCook *

Holiday Ham Balls

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Appetizers

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
***** NONE *****

Holiday Ham Balls
Makes 7 doz. Balls

3 Cups Bisquick or Baking Mix
1 ½ cup chopped ham, finely
4 cups shredded cheese
½ cup grated Parmesan cheese
2 tab. Parsely
2 tsp. Spicey mustard
2/3 cup milk

Mix into 1 inch balls. Bake for 20 to 25 minutes until brown in a 350 degree oven. Serve warm

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* Exported from MasterCook *

Honey Mustard Sauce

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Appetizers

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1/2 Cup Dijon Mustard
2 Tbsp Vinegar -- Red Wine
1/4 Cup Oil -- Vegatable
3/4 Cup Honey

In a medium bowl, whisk together mustard and vinegar. Whisk in the oil; whisk in the honey. Serve at room temperature.

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* Exported from MasterCook *

Hot Pepper Jelly

Recipe By : Recipe By : NEW Southern Cooking, Nathalie Dupree
Serving Size : 1 Preparation Time :0:00
Categories : Appetizers Canning - Food Storage

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
***** NONE *****

1/2 cup hot red peppers, seeded -- coarsely chopped
1/2 cup hot green pepper, seeded -- coarsely chopped
1 cup onion -- chopped
1 1/2 cups vinegar
5 cups sugar
2 pouches liquid pectin

Place the hot peppers, onion and vinegar in food processor or blender. Process until very fine. Pour sugar into heavy non-
aluminum pot. Stir in pepper mixture. Bring to boil, boil for 1 minute. Remove from heat and stir in the liquid pectin. Let sit
5 minutes and remove foam with slotted spoon. Ladle into hot, sterilized jars and seal. Turn upside down occasionally to keep
the peppers mixed until the jelly is cool and set. Jalapeno's are great for the "green" peppers.
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Serving Ideas : Serve with cream cheese on crackers or over chicken/pork

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* Exported from MasterCook *

Hot Spinach-Artichoke Dip

Recipe By : Recipe courtesy Paula Deen
Serving Size : 1 Preparation Time :0:00
Categories : Appetizers

Amount Measure Ingredient -- Preparation Method
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***** NONE *****

Hot Spinach-Artichoke Dip Recipe courtesy Paula Deen
See this recipe on air Wednesday Aug. 23 at 1:00 PM ET/PT.

Recipe Summary
Difficulty: Easy
Prep Time: 10 minutes
Cook Time: 30 minutes
Yield: about 4 cups
User Rating:

1 (10-ounce) package frozen chopped spinach
2 (13 3/4-ounce) cans artichoke hearts
1/2 cup mayonnaise
1/2 cup sour cream
1 cup freshly grated Parmesan
1 cup grated pepper jack cheese

Preheat the oven to 350 degrees F. Grease a casserole dish with nonstick spray.

Heat the spinach in a microwave oven on high for 5 minutes and squeeze dry. Drain the artichoke hearts and coarsely chop in a food processor.
Combine all the ingredients except the jack cheese in a large bowl. Stir well. Scrape into the prepared casserole dish and sprinkle the jack cheese on top. Bake for 30 minutes. Transfer to a chafing dish and keep warm over a low flame. Serve with bagel chips.

Episode#: PA0509
Copyright © 2006 Television Food Network, G.P., All Rights Reserved

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* Exported from MasterCook *

Huevos California Wraps

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Appetizers Mexican Food

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
***** NONE *****

Huevos California Wraps
Potato burritos
Makes two

2 tab. Butter or marg.
2 cups Oreida potatoes obrien
¼ tsp. Chili powder
¼ tsp. Salt
4 eggs
¼ cup salsa
¼ cup green onions, chopped
2 large flour tortillas or 4 small
¼ cup light sour cream

Cook potatoes in butter, add salt and chili powder, until tender. Beat eggs with salsa and green onion, cook until set in skillet with potatoes. Heat tortillas, spread egg pototao mix down center, roll and spread with sour cream.
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* Exported from MasterCook *

Jalapeno Butter

Recipe By : MS
Serving Size : 1 Preparation Time :0:00
Categories : Appetizers Sauces/Mustards

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1/2 cup unsalted butter -- softened
1 eash jalapeno -- seeded, and finely
-- chopped
1 glove garlic -- minced
1 porterhouse steak -- grilled

Stri butter, jalapeno and garlic. Grill steak, remove from grill and let rest before serving with the jalapeno butter

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* Exported from MasterCook *

Joe's Salsa Verde

Recipe By : Joe Sherinski
Serving Size : 1 Preparation Time :0:00
Categories : Appetizers Mexican Food
Vegetables

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 Pound Tomatillos
2 Each Jalapenos -- Small
1/4 Cup Green Onions -- Chopped
1 Cup Cilantro -- Fresh Chopped
Salt -- To Taste
1 Tsp Sugar
4 Gloves Garlic

Puree all of these ingredients in a blender and serve chilled over chips or over tacos, burritos, enchiladeas or any other Mexican dish.

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* Exported from MasterCook *

Maytag Blue Cheese Dip

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Appetizers

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
***** NONE *****

Maytag Blue Cheese Dip
Makes 2 cups

8 oz. cream cheese, softened
¼ cup sour cream, light
4 oz. of Maytag or other blue cheese, crumbled
2 scallions (white & tender green parts) finely chopped
Ground pepper to taste

Combine cream cheese, sour cream, and whipping cream. Add blue cheese and scallions. If a thinner dip is desired, add more cream. Add pepper to taste
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* Exported from MasterCook *

Melinda's Corn

Recipe By : Allison Kenny
Serving Size : 1 Preparation Time :0:00
Categories : Appetizers Main Dishes
Vegetables

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
***** NONE *****

1 can corn -- drained
1 8 oz. package of cream cheese
1 tbsp canned jalapeno peppers -- or to taste

Drain corn. Add cream cheese and jalapeno's. Heat in microwave or on top of stove to low heat. This very simple
vegetable dish is fast and tastes oh so good at a potluck. Can be doubled or tripled easily.
Enjoy!
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Serving Ideas : add extra flourishes as you wish

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* Exported from MasterCook *

Pickled Watermelon Rind

Recipe By : Martha Stewart
Serving Size : 1 Preparation Time :0:00
Categories : Appetizers Salads

Amount Measure Ingredient -- Preparation Method
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***** NONE *****

PICKLED WATERMELON RIND

Makes 7 pints

This sweet pickle makes an unusual addition to a relish tray.

1 large watermelon (about 25 pounds)
2 tablespoons salt
3 cups sugar
2 cups cider vinegar
1 piece fresh ginger, 1/2-inch long, peeled
1/2 teaspoon ground mace
2 small cinnamon sticks
1 lemon , thinly sliced

1. Cut watermelon in half; remove flesh and seeds. Using a metal spoon, scrape rind to remove all traces of pink. Cut rind crosswise in 1-inch-wide strips. Using a vegetable peeler or a small sharp knife, peel the green skin from the rind. Cut away any bruises or bad spots. Cut rind into 2-inch lengths.

2. In a large nonreactive bowl, combine salt and 1 gallon cold water. Add rind; let soak in brine overnight. Rinse rind two or three times in fresh cold water, and drain well.

3. Combine sugar and vinegar in a large nonreactive pot, and heat until sugar is dissolved. Fold an 8-by-16-inch piece of cheesecloth in half to make a square; rinse, and squeeze dry. Place ginger, spices, and lemon on the cheesecloth. Tie cloth closed with one end of a 12-inch piece of kitchen twine. Tie a loop in the other end, and slip it over the handle of a wooden spoon. Suspend spice bag in the vinegar syrup by placing the spoon across the top of the pot. Add rind to the pot, and return to a boil. Reduce heat, simmer for 30 minutes, and let sit overnight. Discard spice bag.

4. Wash seven 1-pint canning jars, lids, and screw bands with hot, soapy water, and rinse well. Place jars upright on a wire rack in the bottom of a large pot. Fill pot with hot water until jars are submerged by 1 to 2 inches, and bring to a boil. Boil for 15 minutes. Turn off heat, leaving jars in water. Sterilize lids according to manufacturer’s instructions.

5. Using stainless-steel tongs, remove jars from water, and place on a layer of clean towels. With a slotted spoon, transfer rind to jars, leaving 3/4 inch of space beneath the rim. Pour hot syrup over rind, covering it by 1/4 inch and leaving 1/2 inch of space beneath the rim. Slide a clean plastic chopstick or wooden skewer along inside of each jar to release any air bubbles. Wipe mouth of jar with a clean, damp cloth. Place hot lid on jar; turn screw band firmly without forcing.

6. Place a wire rack in the bottom of a large pot, and fill partway with hot water. Using a jar lifter, place jars upright on rack. Add enough hot water to cover by 2 inches, and bring to a boil. Boil for 10 minutes. Remove jars from water bath; let stand on clean dish towels for 24 hours. Check cool jars for the slight indentation in the lids that indicates a vacuum seal. Jars that do not seal properly or that leak during processing should be stored in the refrigerator and pickles consumed within a week. Allow sealed pickles to mellow in a cool, dry place for 2 to 3 weeks. Store opened jars in the refrigerator.

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* Exported from MasterCook *

Pickles, Good And Sweet

Recipe By : Helen
Serving Size : 1 Preparation Time :0:00
Categories : Appetizers Vegetables

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 Qt Dill Pickles -- 2 Jars
2 Cups Vinegar
5 Cups Sugar

Cut pickles into chunks

Combine sugar and vinegar and bring to bowl.

Pour hot brine over pickles.

Everyday, for five days, bring brine to a boil nd pour over pickle chunks.

YUM!

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* Exported from MasterCook *

Pita Chips

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Appetizers

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 Regular Or Whole Wheat Pita Breads
2 Tsp Olive Oil
1/2 Clove Garlic -- Crushed Throug A Pre
Kosher Salt

1. Heat oven to 350 degrees
2. Use a small knife or kitchen scissors to cut around the rim of each of the pita breads and separate in half to creat four circles.
3. Combine the olive oil and garlic in a small bowl; lightly brush on the surface of the bread. Sprinkle with a little salt, if desired. Stack the circles of bread nad cut the stack into pie-shaped wedges.
4. Arrange in a single layer on a baking sheet. Bake until golden, about 10 minutes.

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* Exported from MasterCook *

Pita Chips2

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Appetizers

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
***** NONE *****

Pita Chips

2 regular whole wheat pita breads
2 tsp. Oil
½ clove garlic, crushed
salt

cut pita around rim of pita round and open pitas. Brush with oil and garlic which have been combined. Sprinkle with salt. Bake at 350 degrees for 10 mintues.

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* Exported from MasterCook *

PUMPKIN DIP

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Appetizers

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
***** NONE *****

PUMPKIN DIP
Use on spice cookies or cake

1 (8oz) softened cream cheese
1 (18 oz) can pumpkin pie mix
2 C. confectioners sugar
½ to 1 tsp. Ground cinnamon
¼ to ½ tsp. Ground ginger

Beat cream cheese until smooth. Add pumpkin mix; beat well, add sugar, cinnamon, & ginger.

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* Exported from MasterCook *

Pumpkin Seeds

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Appetizers

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
***** NONE *****

Place 3 cups fresh pumpkin seeds in 4 cups of water with 2 tsp. salt. Bring
to a boil. Drain seeds, blot dry. Toss with 1 tab. olive oil, 1/4 tsp
paprika and 1 tsp. salt. Roast @350 for 30 minutes. Should be stored in
the freezer.

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* Exported from MasterCook *

Quick Pizza Dip

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Appetizers Mexican Food

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
***** NONE *****

Quick Pizza Dip
Recipe By : Philadelphia
Serving Size : 10 Preparation Time :0:00
Categories : Sauces, Marinades
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 8 oz cream cheese -- softened
1 tsp Italian seasoning
1/2 tsp garlic powder
2 c natural low moisture, part skim mozzarella -- shredded
1 jar Pizza Sauce

Heat Oven to 350. Beat Cream Cheese and seasonings with electric mixer or food processor. Spread on bottom of 9 inch pie plate. Top with 1 cup cheese and pizza sauce, repeat layers. Top with pepporoni, veggies, etc. Bake 15 to 20 minutes

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* Exported from MasterCook *

QUICK PURPLE TOMATILLO SAUCE

Recipe By : Martha
Serving Size : 1 Preparation Time :0:00
Categories : Appetizers Sauces/Mustards

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
***** NONE *****

QUICK PURPLE TOMATILLO SAUCE

10 small purple or green tomatillos (about 10 ounces total), husked and washed

1/2 small onion, coarsely chopped

2 jalapeno chiles, coarsely chopped

6 sprigs fresh cilantro, leaves only

1 1/2 teaspoons coarse salt

1. Put tomatillos in a medium saucepan; cover with water by 1 inch. Bring to a boil. Reduce to a simmer. Cook 4 minutes. Drain, reserving 1/2 cup cooking liquid.

2. Process tomatillos, onion, jalapenos, cilantro, salt, and 1/4 cup liquid in a blender until a slightly chunky sauce forms, adding more liquid as needed. Refrigerate in an airtight container up to 3 days.

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* Exported from MasterCook *

River City Sheep Dip

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Appetizers

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
***** NONE *****

River City Sheep Dip
Recipe By : River City
Serving Size : 12 Preparation Time :0:00
Categories : Sauces, Marinades
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
3 c cream cheese -- softened
2 1/2 c sour cream
1 1/2 c heavy cream
1 c half and half
1/2 c spinach -- drained and rinsed
2 1/2 c artichoke hearts -- chopped
1 c parmesan cheese -- grated
1 c asiago Cheese -- grated

Cream Together
Serve Warm with crispy bread triangles - Pita chips made from Pita Bread

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* Exported from MasterCook *

Roasted Pumpkin Seeds

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Appetizers

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
***** NONE *****

One medium sized pumpkin
Salt
Olive oil

1 Preheat oven to 400°F. Cut open the pumpkin and use a strong metal spoon to scoop out the insides. Separate the seeds from the stringy core. Rinse the seeds.

2 In a small saucepan, add the seeds to water, about 2 cups of water to every half cup of seeds. Add a tablespoon of salt for every cup of water. Bring to a boil. Let simmer for 10 minutes. Remove from heat and drain.

3 Spread about a tablespoon of olive oil over the bottom of a cookie sheet. Spread the seeds out over the cookie sheet, all in one layer. Bake on the top rack for 20 minutes or until the seeds begin to brown. When browned to your satisfaction, remove from the oven and let the pan cool on a rack. Let the seeds cool all the way down before eating. Either crack to remove the inner seed (a lot of work and in my opinion, unnecessary) or eat whole.

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* Exported from MasterCook *

Seasoned Salt

Recipe By : Martha Stewart
Serving Size : 1 Preparation Time :0:00
Categories : Appetizers Fast Food

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
***** NONE *****

SEASONED SALT

Makes 1/2 cup

Seasoned salt adds flavor and texture without the high sodium content of salt alone. It will keep indefinitely in an airtight container at room temperature.

1/4 cup coarse or sea salt
2 tablespoons freshly ground black pepper
2 tablespoons dried dill
2 tablespoons roughly ground fennel seeds

1. Combine all ingredients in a small bowl. Store seasoned salt in an airtight container.

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* Exported from MasterCook *

Seeds (Pumpkin)

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Appetizers

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
***** NONE *****

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Seeds (Pumpkin)

Boil seeds for 10 minutes in salted water. Drain and Dry. Mix in 1 tsp Whostershire Sauce and 3 Tab. Of melted butter. Stir well. Bake for 1 to 2 hours, stirring occasionally, at 225 degrees.
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* Exported from MasterCook *

Simple Syrup

Recipe By : Makes 1 1/3 cups
Serving Size : 1 Preparation Time :0:00
Categories : Appetizers Drinks

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
***** NONE *****

This syrup can be stored in the refrigerator indefinitely

1 cup sugar
Ice water for bath

1. In a small saucepan set over medium-high heat, combine
sugar and 1 cup water. Bring mixture to a boil, and cook,
stirring occasionally, until the sugar completely dissolves,
about 2 minutes. Remove from heat, and set over ice bath until
room temperature. Store in an airtight container in the
refrigerator.

1 cup sugar
Ice water for bath

1. In a small saucepan set over medium-high heat, combine
sugar and 1 cup water. Bring mixture to a boil, and cook,
stirring occasionally, until the sugar completely dissolves,
about 2 minutes. Remove from heat, and set over ice bath until
room temperature. Store in an airtight container in the
refrigerator.

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* Exported from MasterCook *

Spook Crisps

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Appetizers

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
***** NONE *****

Spook Crisps
Makes 48

1plain flour tortillas (10 inch)
¾ cup grated parmesan cheese
2 tsp. Chili powder
1/3 cup melted butter

USE Halloween cookie cutters on the tortillas and lay shapes on baking sheets. Mix cheese and chili powder. Brush shapes with butter or spray with Pam. Sprinkle on cheese mixture. Bake, 350 degrees until crisp, 15 minutes.

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* Exported from MasterCook *

Toffee Popcorn Crunch

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Appetizers

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
***** NONE *****

Toffee Popcorn Crunch
1 ¼ pounds of popcorn

10 cups popped popcorn
1 cup whole almonds
2/3 cup light corn syrup
1 ¾ cups Hershey's Skor English Toffee Bits

Grease pan. Place popcorn and almonds in prepared pan. Pour melted toffee bits and corn syrup over pan ingredients. Bake for 30 minutes at 275 degrees. Store in tightly covered container.

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* Exported from MasterCook *

Tomatillo Salsa

Recipe By : Martha
Serving Size : 1 Preparation Time :0:00
Categories : Appetizers Sauces/Mustards

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
***** NONE *****

2 Tab. Veg. Oil
1 small onion, finely chopped
3 garlic cloves, coarsely chopped
2 1/4 pounds tomatillos husked and washed
1 fresh serrano chilie, stemmed
2 tab. coarsely chopped fresh cilantro
1/2 tsp. coarse salt

Heat oil, add onion and garlic, stirring for one minute. Stir in tomatillos, 1 cup water and the chilie. Bring to boil. Simmer until tomatillos are softened, about 15 minutes. Drain, reserving 3/4 cup liquid, cool. Working in batches, puree mixture with reserved liquid. Add cilantro and salt; pulse to combine. Store in airtight container.

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* Exported from MasterCook *

Tomato Pie TWO

Recipe By : Paula Dean
Serving Size : 1 Preparation Time :0:00
Categories : Appetizers

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
***** NONE *****

Tomato Pie
Recipe courtesy Paula Deen

Recipe Summary
Difficulty: Easy
Prep Time: 20 minutes
Inactive Prep Time: 10 minutes
Cook Time: 45 minutes
Yield: 6 servings
User Rating: 5 Stars

4 tomatoes, peeled and sliced
10 fresh basil leaves, chopped
1/2 cup chopped green onion
1 (9-inch) prebaked deep dish pie shell
1 cup grated mozzarella
1 cup grated cheddar
1 cup mayonnaise
Salt and pepper

Preheat oven to 350 degrees F.

Place the tomatoes in a colander in the sink in 1 layer. Sprinkle with salt and allow to drain for 10 minutes.

Layer the tomato slices, basil, and onion in pie shell. Season with salt and pepper. Combine the grated cheeses and mayonnaise together. Spread mixture on top of the tomatoes and bake for 30 minutes or until lightly browned.

To serve, cut into sl