Monday, October 31, 2011

THE WEIRD AND UNUSUAL

Well as I have promised ( or threatened) here are the two scariest punch recipes ever, and very timely I must say! Have a Happy Halloween!

For something different for the Holidays, try Dr. Pepper hot! It's devilishly different! Easy to prepare: heat Dr. Pepper in saucepan until it steams. Pour into glass or cup over a thin lemon slice and serve piping hot....I am actually sipping on one right now and it is surprisingly similar to a hot apple cider. I like it!


The second one I will just quote a classic commercial, "I'm not gonna try it...lets get Mikey!"






BULLSHOTPUNCH
4 cans beef boullion
1 fifth vodka
1 tsp tabasco
Pour mixture over block of ice in a bowl and garnish with l sliced lemon. Serves 25
It does sound like one that could land you on your head!

Saturday, October 29, 2011

EASY PEASY APPETIZERS

Its the end of October and the beginning of Party time. Serve up some of these easy appetizers at your Halloween party. Stay tuned for the 2 most bizarre ( and scary) drinks ever!


CANAPES:
Camembert Rouge et Noir
Bacon (cooked crisp and minced)
Baguette or crackers
Mash Camembert add bacon spread on sliced baguette or crackers

CHEX PARTY MIX
2 cups wheat chex
2 cups rice chex
2 cups corn chex
3/4 cup salted nuts
6 tbs butter
4 tsp worcestershire sauce
1 tsp seasoned salt
Heat oven to 450
melt butter in large shallow pan over low heat. Stir in worcestershire sauce add salt. Add the cereals and nuts. Mix over low heat until all the pieces are coated. Heat for 45 minutes in the oven stirring every 15 minutes. Spread out on absorbent paper to cool, Yields 6 1/2 cups

SNAPPY BEAN DIP
1/4 cup dried pinto beans
2  1/2 cups water
1/4 tsp salt
juice of lemon
1 tbs of mayonnaise
1 tsp worcestershire sauce
1 clove garlic minced
salt to taste
1/4 tsp Tobasco sauce
2 green onions
soack bean in water overnight. Cook bean in soaking water with the addition of 1/2 tsp salt until tender.
Drain. Place bean and remaining ingrediaents in blender blend until smooth. Place in serving dish and garnish with chopped green onions. Serve with veggies and corn chips.

CAMEMBERT CHEESE ALMOND BALLS
1 round of Camembert
1 cube butter
1 cup white wine
chopped Salted Nuts
soak cheese in wine overnight. Pour off wine. Blend with softened butter. Chill for at least 3 hours. Form into 24 balls. Roll in chopped nuts. Chill and serve.

SAVORY STUFFED MUSHROOMS
1/4 cup toasted wheat germ
2 tbs chopped onion
2 tbs minced parsley
2 tbs grated Parmesan cheese
1 tbs sesame seeds
1/4 tsp rosemary
1/4 tsp salt
2 tbs butter, melted
1 egg
8-12 large mushroom
combine all ingredients except mushrooms. Wash mushrooms and gently break off stems. Finely chop 2 tbs stems. Mix with wheat germ mixture and stuff into mushroom caps. Place in shallow greased baking dish. Bake at 400 degree for 10 minutes.

Thursday, October 27, 2011

SNACKS AT ANY HOUR

Something refreshing, something crackling crisp, something smooth and mellow or something for the sweet tooth. A great conversation around a pot of fondue is the newest sensation. Whether it's apple wedges, cubes of cake, or bread, dipped into a pot of delectable hot sauce...truly a culinary turn about!
Dessert fondues scorch easily. If you have an electric pot with water base be sure to keep it filled. Use fondue forks to dip and dunk let the morsel drain briefly over the fondue pot then transfer onto your plate and eat!

THREE CHEESE FONDUE


1  3-ounce pkg of cream cheese cubed
1 cup shredded cheddar cheese cubed
1 cup of swiss cheese cubed
1 tbs flour
1/2 cup white wine
dash garlic salt
dash cayenne
Toss cheese cubes with flour,pour white wine into fondue pot and heat until bubbles rise to the surface. Gradually stir in cheese about 3 tbs at a time. Stirring until melted. Beat with wire whisk or fork to blend smoothly.  Stir in garlic and cayenne. Serve with fresh fruit and bread cubes.

Saturday, October 22, 2011

More Hors D'oeuvres

Here are a few that look pretty easy and not too outdated, but then how can food go out of style. Well, yes I know there are a few that I will never eat again, like...Velveeta, or Spam or even Moon pies, which have come back. Remember these recipes all come from circa 1950 or 60's.
SHRIMP HORS D'OEURVRE
1pound fresh shrimp cleaned and cooked
1tbs minced onion
1 tsp celery
1 tsp  minced green pepper
2 tsp lemon juice
1/2 tsp grated lemon peel
1/4 tsp salt
3-4 drops of tobasco sauce
dash of pepper
3/4 cup mayonnaise
chop shrimp into very fine pieces. Mix with other ingredients and add more seasoning if desired.  Put 1 heaping teaspoon on sliced baguette (toasted or not) makes 3 dozen.
CHEESE STUFFED CELERY
8-10 ribs of celery
1 cup grated cheddar cheese (sharp)
1 tbs milk
1 tbs finely minced green pepper
1 tbs coarsely ground pimiento
Trim celery. Cut celery ribs into 3-4 inch pieces. Combine cheese with milk mix well. Stir in green pepper and onions. Fill celery ris with mixture with a pastry bag fitted with a star tuve. Garnish each with pimiento. Yields 8-10 servings
CURRY SALAD DIP
1/2 cup mayo
1/2 pint sour cream
1 tbs spoon curry powder
1 tsp lemon juice
1/4 tsp salt and 1/4 cup fine chopped chutney.
Blend well! Yields 1 3/4 cups. Serve with fresh veggies.




Thursday, October 13, 2011

OH BY THE WAY.......

Did I mention I am homeschooling my granddaughter! Well it is true, and we are at week 7 and making leaps and bounds in the education department. Thus the gaps in my posts. I also wanted to take this opportunity to introduce my nieces new blog Oliver and Ava ( my great nephew and niece)
Also for all you homeschoolers out there or even moms and dads looking for good sites for your kids. I have found click school to be a wealth of free information, games, and learning experiences for my grand daughter.

Monday, October 10, 2011

Hors d'oeuvre anyone?

sorry i dont know how to flip it, click here for recipe
My cousinTHE CURIOUS EPICURIAN hosted a open house last weekend to celebrate the completion of her new kitchen...among other things.
One of the hors d'oeuvres she served was "Bagna Cauda" which means warm bath in Italian,It was the hit of the party! I am posting a link to her recipe.  
Here's another one that caught my eye in my dads collection.
STUFFED DATES
24 walnut halves and or candied cherry slices
1 tbs butter
1 3/4 cup of powdered sugar
2 tbs orange juice
24 pitted dates
granulated sugar or coconut flakes
toast walnuts at 375 degrees for about 15 minutes stirring occassionally. cool.
cream butter and powdered sugar. blend in orange juice. Form into pencil shaped roll slice and stuff into dates. Top each with a walnut half or cherry slice. Roll in sugar or coconut . Yields 24 stuffed dates