Recipes for hors d'oeuvres needed
Glenn de Souza
having never done this before, and the guest being my husbands business
associates I am a little nervous. I knew, however that I could turn to all
of you for great advice.
1. Being that it is around the holiday season and very hectic, I was
hoping to make some hors d'oeuvres in advance (1-2
weeks or so) which I could freeze.
2. I also was hoping for recommendations and recipes that are impressive
and of course tasty that could even be made a day in advance.
Example dips etc.
3. Approximately how many hors d'oeuvres per person?
4. How many different hors d'oeuvres?
5. Is it okay to mix sweet and savory dishes on the same table?
6. Any recommendations for a good holiday punch?
Thank you in advance,
Karen
Joelle
You could do sweet red pepper and jalapeno pepper jelly (helped with a bit o
green food coloring (unless that's considered a sin here too) for Holiday
colors. Cranberry jalapeno jelly too would fit in.
Joelle
Never argue with an idiot.
~Loren Hanson~
Ginny
frozen, but they are very easy to make, and don't require any advance
preparation.
Asparagus Roll-ups
5 large flour tortillas
1 lb bacon, cooked and crumbled
Bunch asparagus spears, blanched
1 tub cream cheese
Butter
Parmesan cheese
Spread a layer of cream cheese over tortillas. Place asparagus and bacon
crumbs at one end of the tortilla. Roll tortillas up like a log. Place logs
in baking dish. Spread with butter and sprinkle with Parmesan cheese. Bake
at 350 degrees for 25 minutes.
Chile Relleno Bites
(These are GREAT.. and they go very fast!)
2 small cans diced green chiles
5 cups sharp cheddar cheese, shredded
6 eggs, beaten
dash of Tabasco sauce
Preheat oven to 350. Spread the green chiles on the bottom of a 9x13" glass
baking dish. Sprinkle cheese on top. Add the Tabasco sauce to the beaten
eggs, and pour over the chiles and cheese. Bake for 30-35 minutes. Cool and
cut into squares.
Mexican Pinwheels
1 pkg large flour tortillas
8 oz. Cream cheese, softened
4 oz can chopped black olives
4 oz jar red pimientos
4 oz can chopped green chiles
3 TBS chopped green onions.
Mix all ingredients together, spread mixture on tortillas. Roll up,
refrigerate and slice into 1/2-inch pieces when ready to serve.
Onion Triangles
1/4 cup butter or margarine
2 large onions, thinly sliced
1 bunch green onions
1/4 lb mushrooms, thinly sliced
1/2 tsp. dried rosemary
2 cups flour
2 tsp. baking powder
1/2 tsp. salt
1/4 cup shortening
1 cup milk
2 TBS parsley, chopped
1/2 cup sour cream
1 large egg yolk
Preheat oven to 425. Grease a 13x9x2" pan. Melt butter in a large skillet over
medium-high heat. Add onions, mushrooms, and rosemary; saute 5 minutes. Cool
slightly. In a medium bowl, combine flour, baking powder and salt. With a
pastry blender or two knives, cut in shortening until mixture resembles coarse
crumbs. Stir in milk and parsley. With floured hands, pat dough into prepared
pan, spread onion mixture on top. In bowl, blend sour cream and egg yolk,
spread over onion mixture. Bake for 25 minutes, until golden. Cut into 2-inch
triangles. Make 40 triangles, about 12 servings.
Mexican Layered Dip
2 cups guacamole
1 small jar mild salsa
1 can refried beans
1 small can chopped green chiles
1 cup sour cream
2-3 small tomatoes, diced
1 bunch green onions, diced
1 can sliced black olives
1/2 cup shredded cheddar cheese
1/2 cup shredded Monterey Jack cheese.
Spread the refried beans on the bottom of a glass bowl or baking dish. Layer
the remaining ingredients in the bowl, using caution not to mix the ingredients
together. Serve with tortilla chips.
Easy Crab Dip
8 oz cream cheese, softened
1/2 cup sour cream
7 oz can crab meat
1 TBS Worcestershire sauce
1 tsp. onion, finely minced
Mix ingredients and chill. Serve with crackers and/or crudites.
Artichoke Dip
1 can artichoke hearts in water (not oil!)
1 can diced green chiles
1/2 cup mayonnaise
1/2 cup parmesan cheese.
Drain and coarsely chop artichoke hearts. Mix all ingredients together in a
glass baking dish and bake at 350 for 30 minutes or until bubbly. Serve with
tortilla chips, crudites or crackers. (I *always* double this recipe - it
goes very fast)
Curry Dip
1 cup mayonnaise
1 tsp. curry
1 tsp. tarragon vinegar
1 tsp. garlic salt
1 tsp. horseradish
2 tsp. onion, minced
Mix and serve with fresh veggies.
>Subject: Recipes for hors d'oeuvres needed
>From: "Glenn de Souza" Uni...@email.msn.com
>Date: 11/16/00 9:15 AM Mountain Standard Time
>Message-id: <exvfmg#TAHA.250@cpmsnbbsa09>
Nala
per person - it sounds like a lot, but just trust me on this one)
Egg Rolls
1 lb ground pork (or use all beef or whatever meat you prefer)
1 lb ground beef
1 onion diced (tiny)
2 carrots diced (same size as onion)
garlic minced (as much or as little as you like)
2 eggs
1/2 cup flour
salt & pepper
Egg roll wrappers (You can usually find them in major grocery stores in the
frozen vegetables section.)
Mix all ingredients together and wrap in egg roll wrappers. Use beaten egg
as glue to seal the wrappers. A tablespoon of the meat mixture is usually
sufficient for each roll. Fry in 1/2 inch of oil in medium high heat until
golden - usually about 5 minutes or so.
Note: You can freeze the uncooked rolls until you're ready to cook them.
You can fry them directly from frozen. You can also add just about anything
to this recipe like Chinese cabbage, vermicelli noodles (cooked), water
chestnuts, etc. especially if you're trying to go vegetarian or want to cut
down on the meat content. You don't really need a sauce, 'cuz they're great
the way they are, but you can probably serve them with plum sauce or
whatever else you might have. My favorite is a mixture of vinegar, salt,
pepper & fresh garlic - but this is not for the faint of heart!
Rick &/or Cyndi H
Artichokes with Bernaise Sauce
Baked Artichoke Squares
Gorgonzola and Rosemary Cream Puffs
CHEESE, BASIL AND PINE NUT TRIANGLES
Bernaise Sauce
2 TBSP Red Wine Vinegar
1 1/2 tsp chopped Green Onion
1 1/2 tsp Tarragon
1/8 tsp cracked Black Pepper
4 Egg yolks
3/4 cup Butter, softened
1 TBSP Parsley
1. In top of a double-boiler (d-b), combine first 4 ingredients. Over high
heat, heat to boiling. Boil until vinegar is reduced in half.
2. Place top of d-b unit over bottom unit with hot, not boiling, water. Add
yolks, and cook, beating constantly with whisk until slightly thickened.
3. Add butter, about 2 TBSP at a time, beating constantly with whisk, until
butter is melted and mixture is thickened. Stir in parsley.
(You CAN make the sauce ahead of time and reheat before serving. I prepare
my Artichokes by boiling them in water with the juice of a lemon for about
35-40 minutes.)
Baked Artichoke Squares Pillsbury Holiday Cookbook 12/98
16 oz Pillsbury Refrigerated Crescent Rolls
14 oz can Artichoke Hearts, drained & chopped
9 oz pkg frozen Spinach, thawed, squeezed/drained
3/4 cup Parmesan Cheese
2/3 cup Mayonnaise (MIRACLE WHIP!)
2/3 cup Sour Cream
1/8 tsp Garlic Powder
Heat oven to 375 F. Unroll dough into 4 long rectangles. Place crosswise in
ungreased 15 x 10 x 1" baking pan; press over bottom and 1 inch up sides to
form crust. Press perforations to seal.
Bake at 375 F. for 10 - 12 minutes or until light golden brown.
Meanwhile, in medium bowl, combine all remaining ingredients; mix well.
Spread mixture evenly over partially baked crust.
Bake at 375 F. for an additional 8 - 10 minutes or until topping is
thoroughly heated. Cut into 1 1/2" squares. Serve Warm. 60 appetizers @
60 cal each of which 35 calories are fat.
Gorgonzola and Rosemary Cream Puffs
1/2 cup water
1/4 cup margarine or butter
1/2 cup Gold Medal® all-purpose flour
1/4 teaspoon salt
1/4 teaspoon dried rosemary leaves, crumbled
1/8 teaspoon coarsely ground pepper
2 eggs
1 cup shredded Gorgonzola cheese (4 ounces)
2 tablespoons chopped pistachio nuts
1. Heat oven to 425°. Spray large cookie sheet with cooking spray.
2. Heat water and margarine to boiling in 3-quart saucepan over medium
heat. Add flour, salt, rosemary and pepper all at once, stirring constantly
30 to 60 seconds or until mixture forms ball; remove from heat.
3. Add eggs, 1 at a time, beating with electric mixer on medium speed until
mixture is well blended. Drop dough by heaping teaspoonfuls about 2 inches
apart onto cookie sheet. Bake 15 to 20 minutes or until golden brown. Cool 5
minutes.
4. Gently press center of each puff with tip of spoon to make slight
indentation. Sprinkle with cheese and nuts. Bake 2 to 4 minutes or until
cheese is melted. Serve warm.
Do-Ahead Tip:
Make cream puff dough as directed, dropping dough by heaping teaspoonfuls
onto a cookie sheet lined with waxed paper. Freeze until firm. Place frozen
dough in an airtight container or resealable plastic freezer bag; keep
frozen up to 2 months. To bake, place as many frozen puffs as needed on the
sprayed cookie sheet and continue as directed.
1 Appetizer: 45 calories (35 calories from fat); 4 g fat (2 g saturated); 20
mg cholesterol; 135 mg sodium; 2 g carbohydrate (0 g dietary fiber); 2 g
protein. (Not sure where this came from)
CHEESE, BASIL AND PINE NUT TRIANGLES
Prep time: 40 min Cooking time: 15 min Makes: 28
12 g (4oz) feta cheese
1/2 cup (125 g/ 4 oz) ricotta cheese
2 Tbsp chopped fresh basil
3 tablespoons pine nuts, toasted
1 egg, lightly beaten
salt and pepper
14 sheets filo pastry
125 g (4 oz) butter, melted
1. Preheat the oven to moderately hot 190 degrees C (375 degrees F/ Gas 5).
Combine the cheeses, basil, pine nuts and egg in a medium bowl; season with
salt and pepper.
2. Place a sheet of pastry on a work surface and brush all over with melted
butter. Top with another sheet of pastry and brush with butter. Cut the
pastry lengthwise into four strips.
3. Place 3 level teaspoonful of the filling mixture on the end of each
pastry strip. Fold the pastry over and up to enclose filling and form a
triangle. Brush the triangles w/ butter and place on lightly greased
oven trays. Repeat the process with the remaining pastry and filling. Bake
the triangles for 15 minutes or until golden brown. Serve hot. BY
Scrumdillicious
--
Cyndi
**************************************************************************
"Well, if it (History) is just going to repeat itself; then why should I
pay attention to it the first time?"
by Suzanne Sugarbaker in Designing Women
Jill McQuown
news:exvfmg#TAHA.250@cpmsnbbsa09...
> I will be having about 20 people over next month for a cocktail party;
> having never done this before, and the guest being my husbands business
> associates I am a little nervous. I knew, however that I could turn to
all
> of you for great advice.
>
> 1. Being that it is around the holiday season and very hectic, I was
> hoping to make some hors d'oeuvres in advance (1-2
> weeks or so) which I could freeze.
> 2. I also was hoping for recommendations and recipes that are
impressive
> and of course tasty that could even be made a day in advance.
> Example dips etc.
> 3. Approximately how many hors d'oeuvres per person?
> 4. How many different hors d'oeuvres?
> 5. Is it okay to mix sweet and savory dishes on the same table?
> 6. Any recommendations for a good holiday punch?
>
> Thank you in advance,
> Karen
>
these people may work with your husband but I wouldn't worry too much about
being impressive. That just puts more pressure on you, doesn't it? I can't
tell you how many hors d'oeuvres per person. When I'm at a party I nibble,
others tend to graze as if they'd never seen food before!
Party Pizzas on Rye
1 lb. ground beef
1 lb. mild ground Italian sausage
1 lb. Velveeta, or finely shredded cheddar
1 tsp. dried basil
1 tsp. dried oregano
1/4 tsp. garlic powder
2 Tbs. dried parsley flakes
1-1/2 loaves party rye bread
Brown beef & sausage together, stirring to break up. Drain well. Add
cheese and stir until melted and mixed through. Add remaining ingredients
(except rye slices). Spoon mixture onto rye slices (about 1 Tbs. per
slice). Place on large cookie sheets and freeze. When ready to serve,
place frozen appetizers under broiler for 5-7 minutes until golden brown.
Makes about 36.
Sausage Balls
3 c. buttermilk baking mix
1 lb. sharp Cheddar cheese, shredded
1 lb. bulk pork sausage
Preheat oven to 400 degrees. Melt cheese in microwave and mix with sausage.
Gradually blend in baking mix until well incorporated. Roll into 1 inch
balls. Place on baking dish sprayed with cooking spray. Bake for 8-10
minutes until golden brown. You may freeze the uncooked sausage-balls and
bake while still frozen.
Another idea (which isn't freeze in advance) is to make fondue. Swiss
cheese fondue with bread cubes and fresh veggies (like cauliflower or
broccoli pieces) for dipping is nice and it generates a lot of talk around
the table area, although it can be a tad messy. Chocolate fondue with fresh
fruits for dipping is another idea.
Good luck, and don't be nervous!
Jill