Garlic
Shrimp
Purchase
enough cooked shrimp for your guests. Normally a pound of 31 to 40
count size will feed around 8 people as an hors d'oeuvre. Use as much
fresh garlic as you desire.
In large
skillet place enough olive oil to cover bottom of pan. Add peeled
and crushed garlic and lightly brown. Add previously cooked and thawed
shrimp. Sprinkle with chile powder and salt. Toss shrimp to coat thoroughly
and serve.
|
Artichoke Dip 1
can (14 oz.) artichoke heats (in water), drained and chopped
1 C. grated Parmesan cheese
1 can chopped green chili peppers
1 c. mayonnaise
In a small bowl, combine all ingredients. Transfer mixture to an 8"
glass baking dish. Bake uncovered at 350 degrees for 20 minutes or
until heated through. Serve warm with crackers, mini bagel chips or
tortilla chips.
|
Stuffed Mushrooms whole
mushrooms with stems on
seasoned bread crumbs
fresh garlic
salt and pepper
olive or vegetable oil
(amounts depend on number of guests)
Gently clean mushrooms with a mushroom brush or use a dry paper towel.
Do not wash as this will make the mushrooms soggy. Carefully pull
out stems by twisting; try not to split the mushroom cap. Chop mushroom
stems and mix with minced garlic, salt and pepper, and seasoned bread
crumbs. Add a small amount of olive or vegetable oil to moisten. Place
a teaspoon full on each mushroom cap. Place stuffed mushroom in large
baking dish and cover with foil. Bake at 350 degrees for 20 minutes
or until tender.
Note:
Mushroom may also be stuffed with a crabmeat stuffing for a special
treat!
|
Nachos with Chili and Cheese Nachos
(flat ones are better)
salsa
shredded cheddar or mexican mix cheese
green chopped chilies
black olives
sour cream
Place nachos in a single layer on a cookie sheet. Top with salsa,
chilies, black olives. Cover entire surface with shredded cheese.
Place until broiler until cheese is melted. Serve with a dish of sour
cream for dipping.
|
Veggies and Dip Get
a variety of fresh vegetables and cut them into strips, slices, or
cubes. Use a pre made dip or make your own. Arrange on a pretty platter
and serve.
|
Fruit Salad Create
a natural bowl by cutting a watermelon into a basket. Cut the watermelon
1/3 of the way though about 1/3 of the way down from the top, the
long way. Do the same on the other side. Do not cut through, as the
part remaining will become the handle. Cut out any watermelon surrounding
the "handle". Scoop out the inside with a melon baller.
Cut cantaloupe and honeydew into balls. Replace watermelon balls,
cantaloupe, honeydew, strawberries, blueberries, apples, peaches into
melon basket. (Be sure to rub the apples with lemon juice to prevent
browning)
|
Pineapple Fruit Punch
1 (46 ounce) can pineapple juice
2–3 cups sugar (to taste)
2 (2 1/3 ounce) packages kool-aid unsweetened lemonade mix
3 quarts water
1 (12 ounce) can frozen orange juice concentrate, thawed and undiluted
1/3 cup lemon juice
1 quart ginger ale, chilled
1.
In a very large container, add the pineapple juice, sugar,
and unsweetened lemonade Kool-Aid; stir until the sugar dissolves.
2. Add in 3 quarts of water, orange juice concentrate, and
lemon juice; stir to combine.
3. Chill for 4 hours.
4. Right before ready to serve, add in the ginger ale and
stir.
5. To make an ice ring--reserve 4 cups of punch before you
chill it.
6. Place assorted fruit in the bottom of a 6-cup ring mold.
7. Pour 4 cups of punch into mold and freeze for 8 hours.
|
|
Punch-in-a-cloud 2
quarts Sherbet - Choose flavor according to the color and flavor desired
3 - 2 liter size bottles of 7-up
Place
half of the sherbet into your punch bowl and allow to soften.
Add 7-up gently. Do not stir.
Float remaining sherbet in scoops on punch. Serves approx.
50
|
|
Hot Spiced Cider Punch 1
pint sweet cider
1 cup orange juice
1/4 cup lemon juice
1/2 cup light brown sugar
1 pint 7-Up (2 cups)
1 tbs. whole cloves
1/2 tsp. allspice
3 sticks of cinnamon
1/4 tsp. salt
Tie
spices in cloth bag. Put all ingredients into 2 qt. saucepan.
Add spice bag, bring to boil. Reduce heat and simmer for 10
minutes. Remove spice. Serves 8-10
|
|
