|There are many Salsa's available on the market today and I will give some ideas
about doing different things to spice them up. In the Diner we use to make
mexican food a few times a month and our customers loved it. You have to cut
some corners when you are busy so I always looked for good products I could
start with and then spice them up a bit to make them tastier!
I use to buy Pace Salsa in the gallon jug and I would pour it into a bucket and
add garlic salt, onion powder, a little cayenne for heat, salt and lots of pepper.
Then in order to make it chunky I would add diced fresh celery, carrots, a few
sliced radishes, a few slices of diced cucumber, a little chopped fresh cilantro, a
few chopped jalapenas and it makes for a delicious salsa full of fresh crunchy
vegetables. Now days I like my salsa a little bit more authentic so I buy
Herdez...its delicious. Its found in most grocery stores. I like the fact that it is
never as sweet as our Salsa's.
We eat bagged nacho chips sometimes but most of the time I buy corn tortillas
and cut them into 4ths and deep fry them. They are delicious hot out of the
deep fryer with salt on them. There are many different kinds of corn tortillas in
this country. So I experiment with trying them to see how they fry up. I always
look for the Yellow Corn Tortillas as they have a much better taste than the
white. You drop them in your deep fryer or deep dutch oven and fry until they
are crisp. Salt them as soon as you take them out of the fryer. You can make a
whole bucket ahead of time and drop them into the fryer a few seconds to warm
them up before serving. Delic!
|This recipe is for 6 eggs which gives you 12 halves. Just double up on all the
ingredients if making an additional 6 eggs but I do cut back on the sugar.
|Boil 6 eggs until done and rinse in cold water and let sit in water
and cool. Peel the eggs and carefully cut in half the long way.
Carefully scoop out the yolks and put them in a separate bowl,
place the whites on a platter. Mash the yolks with a good fork.
Add 3 tablespoons of mayonnaise, 1/2 tablespoon of sugar, 1
teaspoon of mustard and 1 teaspoon of white vinegar. Mix all into
the yolks and combine well.
Next you can put the egg mixture into the whites with a spoon or
can be fancy and use a decorating bag and tube and pipe into the
whites. Place a slice of green olive w/ pimento in it on top of the
egg yolk mixture, sprinkle lightly with paprika. Place on a platter.
|I found this recipe on one of the Haunters forum boards. I'm sorry I cannot
remember which one it was....but others had tried the recipe and said it was delicious
|They suggested using frozen meatballs but I will use my own.
|Gonna try 2 lbs. of meat and see how many that gives me, we will mix ground beef
and season it will salt, pepper and garlic salt. Add 1/4 cup of bread crumbs and 2
eggs. we placed the meatballs in the oven on a tray and cooked them at 350 degrees
for 45 minutes. Depending on how hot your oven is, don't cook these too long or
they will be dry, remember they will be in the crockpot for 2 hours.
We got aprox. 50 meatballs but that really depends on how big or small you roll
them. Because we had so many different kinds of food we rolled these small and
made them bite size. Place an 18oz. jar of apple jelly, one 18oz. jar of grape jelly
and one jar of heintz chili sauce in the crockpot with the meatballs after they came
out of the oven, let them cool a bit so they don't fall apart. Let them cook in the
sauce for 2 hours. They turned out just delicious.
|2 packages ( 8ozs. each) of cream cheese, softened
1 cup ( 4ozs.) shredded Monteray Jack Cheese
1/2 cup of crumbled cooked bacon
2 tablespoons of sesame seeds toasted
2 tablespoons minced chives or finely minced green onions
2 tablespoons of Worcestershire sauce
1 teaspoon of liquid smoke
1/2 cup of crumbled cooked bacon
1/2 cup of sesame seeds toasted
1 tablespoon of minced chives
|1 package (8oz.) cream cheese , softened
1 tablespoon of milk
2 whole peppercorns for eyes or you can use 2 cloves
|In a mixing bowl combine the first seven ingredients, mix well. The mixture will
be wet but do the best you can to shape the mummys body, legs, arms and head.
Arrange him on a serving platter. Cover and refrigerate for 7 hours or overnight.
The mixture will become very stiff as it sits in the frig. Remove and make the
topping, combine bacon, sesame seeds and chives. Pat the topping onto the
mummy and push in down a bit to get it to adhere, do it gently. Put him back in
the frig while you make the mummys bandages.
|In a small mixing bowl, beat cream cheese and milk. Use a pastry bag with
a #47 tip. Pipe rows across the mummy, creating bandages, your mixture
will come out very smooth so just work it and do not touch the mummy ot
you will pick up the topping. Just let your mixture flow right out of the
tube. Add the peppercorns for eyes. Refrigerate till serving. Serve with
Pepperoni and Crackers.
|Preheat the oven to 400 degrees. Heat the olive oil in a saucepan and add
scallions. Cook for 5 minutes or until soft. Squeeze the water out of the spinach
and place in a bowl. Add the scallions, dill, eggs, feta, salt and pepper and mix
Keep the Phyllo dough sheets covered with a damp kitchen towel. Unfold 1 sheet
of the phyllo dough. Brush the sheet with melted butter and sprinkle with
breadcrumbs. Repeat the process by laying a 2nd sheet of phyllo dough over the
first, brush it with melted butter and sprinkle with breadcrumbs until all 10
sheets have been used.
Spoon 3/4 cup spinach mixture into a sausage shape along one edge of the phyllo
dough. Roll it up. Brush the top with butter and score the roll into 1 inch
rounds, cut on the slant. Place it on an oiled baking sheet. Repeat until all the
pastry and filling have been used.
Place in the oven and bake at 400 degrees for 12 minutes or until the edges are
lightly browned. When removing from the oven let sit a minute. Slice through
the cuts you made and place on the platter face side up.
|1/2 cup olive oil
1 bunch chopped scallions, white & green parts
2 (10oz.) boxes of frozen spinach, defrosted
2 tablespoons chopped fresh dill
3 extra large eggs, lightly beaten
7 ozs. feta cheese, crumbled
1/4 teaspoon kosher salt
1/4 teaspoon freshly ground pepper
40 sheets (1 box) frozen phyllo dough defrosted overnight in the frig
1/2 lb. (2 sticks) unsalted butter, melted
1/2 cup of plain dry breadcrumbs can use panko
|3 packages (8ozs. each) of Philadelphia
Cream Cheese, softened & divided
2 teaspoons of olive juice
1 tablespoon of mayonnaise
1 cup (4ozs.) shredded sharp cheddar cheese
1 (2oz. jar) diced pimento, drained
1 teaspoon grated onion
1/4 cup butter, softened
2 garlic cloves, pressed
1 teaspoon dried Italian Seasoning
Garnish: parsley sprigs
Assorted Crackers & Grapes
|Beat one package of cream cheese on medium speed with an electric mixer until
creamy. Stir in olive juice. Spread the olive mixture into the bottom of a plastic
lined 8x4 loaf pan.
Beat one package of cream cheese at medium speed until creamy. Add mayonnaise
and cheddar cheese, beating until blended. Stir in diced pimento and grated onion.
Spread over olive mixture in the loaf pan.
Beat last package of cream cheese and butter at medium speed until creamy, add
garlic and italian seasoning, beating until blended. Spread over pimento mixture.
Cover and chill at least 3 hours or until firm.
Invert onto a serving platter, remove plastic wrap. Garnish, if desired. Serve with
assorted crackers and grapes.
Makes 18 appetizer serving unless they cut slices in half.