food preparation, kitchen organization,
covers, handy helpers, and decorations.
you'll find on this page:
with Chili and Cheese
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.
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.
- 1 can
(14 oz.) artichoke heats (in water), drained and chopped
- 1 C.
grated Parmesan cheese
- 1 can
chopped green chili peppers
- 1 c.
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.
a centerpiece using an antipasto. Use fresh greens, cold meat,
olives, roasted peppers, a sharp Italian cheese, celery, tomatoes,
marinated mushrooms, and artichoke hearts in oil. Roll or cut
slices of cold meat into triangles. Cover your serving dish
with romaine, escarole, chickory, red lettuce or a combination
of any of these. Then have fun creating your editble centerpiece!
Refrigerate until ready to serve and have dressings on the side.
of Italian bread
loaf of bread in half lengthwise. Brush each half with olive
oil and broil until slightly crisp. (Watch carefully so it does
not burn!) Cut tomatoes in small pieces and place in bowl. Add
basil, cut into strips, not chopped. Peel garlic, crush and
cut into small pieces. Add this to bowl with enough olive oil
to mix the 3 ingredients well. Add salt and pepper to taste.
Cover each half of the toasted bread with mixture and return
to oven to heat through. Cut into slices and serve. Good warm
or room temperature.
mushrooms with stems on
or vegetable oil
depend on number of guests)
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 degress for 20 minutes or until tender.
Mushroom may also be stuffed with a crabmeat stuffing for a
with Chili and Cheese
(flat ones are better)
cheddar or mexican mix cheese
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.
Using a fork start at the top of each and pull the fork down
the sides (this creates a ruffled effect). Carefully hollow
out the center of each cucumber, creating a tube. Fill each
with a mixture of cream cheese and pimento, packing so it has
no empty spaces. Wrap in plastic and refrigerate for at least
1 hour. Slice and arrange on a platter and place a slice of
pimento on each one.
way to serve this is to buy them from your deli department,
but if you want to do it yourself you will need at least 3 different
types of olives, fresh garlic, red pepper flakes and a virgin
olive oil. Peel, crush, and mince garlic. Place olives, garlic,
and red pepper flakes in a bowl and cover with olive oil. Let
stand in refrigerator at least 24 hours, the longer, the better.
Bring to room temperature before serving.
Get a variety
of fresh vegetables and cut them into strips, slices, or cubes.
Use a premade dip or make your own. Arrange on a pretty platter
- 1 whole
boneless chicken breast, diced
- 1 sweet
Italian sausage link
- 1 T.
- 1 c.
- 1 large
c. pine nuts
- 3 T.
chopped fresh parsley
- 1 medium
clove of garlic, minced
tsp. Italian herbs
- 1 pkg.
frozen puff pastry
- 1 egg
beaten with water
c. parmesan cheese
and sausage in oil. Stir to break up sausage. Addd mushrooms
and onions and cook until tender. Add to tomato, pine nuts,
parsley, garlic Italian herbs and salt. Cool, stirring often,
until liquids are absorbed. Thaw pastry 20 minutes. Roll out
1 piece on lightly floured surface to a 12" square. Cut
out 12 - 3" circles. Brush edges with beaten egg. Spoon
about 2 tsp. of filling into center of each circle. Fold over
to make semi-circles. Place on ungreased baking sheet. Baste
with beaten egg. Sprinkle with cheese and Bake at 375 degrees
for 12-15 minutes or until golden brown. This recipe makes 24