|
A Taste of Holiday Glory!
Shirleen Mitchell
Have a Happy, Safe and Blessed Holiday!
I pray that you and your family will enjoy preparing as well as eating these recipes. Eat, be healthy and happy! Try some of these recipes for holiday fellowshipping, appetizers, main dishes and desserts.
|
||
CLICK ON GIFT FOR MAIN DISHES.
Salsa Dip
1 pkg. (8 oz.) cream cheese (room temperature)
1/2 cup salsa
1/8 cup finely chopped green pepper
Beat cream cheese with mixer until smooth, add in salsa. Mix well with spoon. Refrigerate for at least 1 hour, garnish with salsa and green pepper. Serve with tortilla chips or assorted fresh vegetables.
Fresh Garlic & Herb Dip
1 pkg. (8 oz.) cream cheese, softened
1/2 cup sour cream
4 Tbs. fresh basil, chopped fine
4 Tbs. fresh parsley, chopped fine
3 Tbs. fresh chives, chopped
1 clove of minced garlic
Beat cream cheese and sour cream with mixer until smooth. Add other ingredients, refrigerate. Serve with fresh assorted vegetables or chips.
Hot Chili Cheese Dip
1 pkg. cream cheese, softened
1 can chili
1 lb. ground beef
1 cup shredded sharp cheddar cheese
1cup of fresh tomatoes diced
Spread cream cheese on bottom of 9 inch pie plate. Cook ground beef, drain, and add chili. Spread chili mixture over cream cheese, sprinkle with cheddar cheese. Bake at 350 degrees for 25 to 30 minutes or until cheddar cheese has melted. Garnish with diced tomatoes. Serve with tortilla chips.
Hot Crab Dip
3 Tbs. butter
1 finely chopped onion
1/2 finely chopped green pepper
1 minced glove of garlic
2 cans minced crab meat
1 cup grated mild cheddar cheese(1/4 lb.)
1/4 tsp. cayenne
3 Tbs. catsup
1 Tbs. Worcestershire sauce
3 Tbs. cooking wine
Melt butter in double boiler. Saute onion and green pepper, drain crab meat. Put all ingredients into double broiler, cook until cheese melts, continually stirring. Serve hot in a chaffing dish with pieces of rye bread or melba toast.
Shirleen's Heavenly Eggs
1 dozen hard boiled jumbo eggs (I prefer white)
1/4 cup mayonnaise (I use Hellmans)
1/8 cup salad dressing (I use Miracle Whip)
1 Tbs. ketchup
1 Tbs. sugar
2 Tbs. mustard
1/8 cup drained sweet relish
paprika to garnish
Boil eggs for 20 minutes or until done, peel and split length wise. Separate yolks from the whites of the eggs and place in dish. Mash the warm yolk add all the other ingredients except relish and paprika. Blend with a mixer until smooth, add relish. Fill each egg white and sprinkle with paprika for garnish.
Stuffed Mushrooms
1 lb. medium fresh mushrooms (approx. 40)
1/2 lb. breakfast sausage (hot or mild)
1/4 c. finely chopped onion
1/3 cup catsup
3 Tbs. seasoned bread crumbs
1 tsp. parsley flakes
1 tsp. garlic powder
Remove stems and wash mushrooms. Chop stems finely to measure to 1/2 cup. Crumble and brown sausage in a skillet, add mushroom stems, onion and cook until sausage is done. Drain excess fat, add remaining ingredients. Fill each mushroom cap with stuffing mixture, bake at 375 degrees for 15 minutes, sprinkle with Parmesan cheese and serve hot.
Pepperoni Pizza Hor d'oeuvres
1 jar or can marinara sauce
4 English muffins, split and toasted
1 cup shredded mozzarella cheese
1 pkg. pepperoni slices
Spread marinara sauce evenly over English muffin halves. Sprinkle on shredded cheese, place 4 to 5 pepperoni slices on each muffin. Broil 3 minutes or until cheese melts. Cut each muffin into 4 wedges.
Spiced Nuts
4 Tbs. butter
1 Tbs. Worcestershire sauce
1/2 tsp. hot sauce
1 Tbs. seasoning salt
1 tsp. garlic salt
1 tsp. salt
1 lb. of your favorite nuts or mixed nuts
Melt butter, add all ingredients except nuts. Stir until well blended. Add nuts to mixture and simmer for 10 minutes, stirring occasionally. Place on a baking sheet and bake at 300 degrees for 10 minutes until crispy.
Seafood Delights
Cut fancy shapes (stars, diamonds, circles, turkey, bells, etc.) with cookie cutter from thinly sliced white, wheat, rye or pumpernickel bread. Spread cream cheese (seasoned with garlic powder or unseasoned) or a favorite cheese spread, top with rolled smoked salmon, salmon caviar, sardines, whitefish, sardines, pickled herring, cooked lobster tail, king crab or small to medium shrimp. Garnish by piping cream cheese mixed with pimiento, green pepper, capers or olives.
Ribbon & Checkerboard Sandwiches
Trim crusts from 1 loaf of white and 1 loaf of wheat unsliced sandwich bread. Cut each loaf horizontally into 6 slices. For each ribbon loaf, spread each of 2 slices white and 1 slice whole wheat bread with your favorite spread. Assemble loaf, alternating white and whole wheat slices; top with the unspread whole wheat slice. Cut loaves into slices about 1/2 in. thick. Cut each slice crosswise into halves. Ribbon sandwiches makes about 10 doz. sandwiches.
For Checkerboard Sandwiches:
Cut ribbon loaf into 1/2 in. slices. Spread softened margarine or butter on sliced, top with a second slice, placing dark strip on top of the light. Gently but firmly press together. repeat spread on second slice; top with a third slice with a light strip on top of the dark, again press together. Cut into 4 slices, cut each slice into 2 sandwiches. Put your favorite meat or salad on bread to make your favorite sandwich. Makes about 5 1/2 doz. sandwiches.
|
|||
I'd like to hear from you!
If you try a recipe from our site and would like to comment
or want to share successful recipes and/or cooking tips on our web,
contact me: Shirleen@hearministries.net. (your name will accompany
the comment, recipe or cooking tip).
MAIN DISHES
Check Out
and