Thursday, December 2, 2010

Holiday Entertaining

With the exit of Thanksgiving the holiday season is in full gear. In the next few weeks I will be posting an assortment of tried and true recipes. Today's posting will focus on appetizers. In the upcoming weeks look for recipes for main dishes including vegetarian and ones from Cooking Light magazine, desserts and cookies.
Sombero Spread- serve with chips
  • 1 lb. ground beef
  • 1/2 cup chopped onion
  • 1/2 cup catsup
  • 1-2 TB. chili powder
  • 1 8- 0z. can kidney beans drained and rinsed
  • 1-2 cups shredded sharp cheese
  • 1/2 cup chopped green olives
  • 1 cup chunky salsa
  • 1/2 can refried beans
  • Brown meat with onions
  • Drain and add the rest of the ingredients
  • Simmer on low heat 45 minutes do not cover
Sweet and Sour Sauce for Chicken Wings or Ribs
  • 1 cup catsup
  • 1 cup water mixed with 2 TB cornstarch
  • 1/4 cup brown sugar
  • 1/4 cup Worcestershire
  • 1/4 cup vinegar
  • 1 TB. celery seed
  • 1 TB. chili powder
  • dash salt and pepper
  • few drops of Tabasco
  • Mix ingredients and bring to boil, simmer till thickened
  • In a 9 x9 pan add cooked meat and pour sauce over it
  • Bake uncovered at 350 for 40 minutes
Pesto Cheese Tarts
  • 2/3 cup chopped tomatoes
  • 1/3 cup mayonnaise
  • 1/2 cup shredded part skim mozzarella cheese
  • 3 TB. Parmesan cheese
  • 2 tsp. prepared pesto
  • 1/8 tsp. pepper
  • 1 package (2.1 oz) frozen miniature phyllo tart shells
  • In a small bowl combine tomatoes, mayo, cheeses, pesto and pepper
  • Spoon heaping teaspoons into tart shells
  • Place on an ungreased baking sheet
  • Bake 350 8-12 minutes until lightly browned yields: 15 appetizers
Recipe from Simple and Delicious July/August 2007

Cornbread Crostini
1 package of cornbread mix
Suggested toppings:
The following toppings will be heated on the cooked cornbread crostini on a baking pan and broil just till melted (1 minute)
  • shredded barbecue pork, shredded pepper jack cheese, fresh cilantro
  • plum tomato slices, shredded provolone cheese, crumbled bacon
The following toppings are served cold-be bold and creative-try your own ideas
  • Boursin cheese, finely chopped red and yellow peppers and chives
  • Gorgonzola cheese, sliced apples, parsley
  • Goat cheese, cranberry chutney, watercress, freshly ground pepper
Directions for Crostini:
  • Prepare cornbread mixture to manufactures directions but stir only till ingredients are moistened
  • Grease mini-muffin pans
  • Spoon batter into each well about 1 TB. per cup well
  • Bake in batches about 15 minutes @ 400
  • Remove each one and cool on wire rack
  • Then place mini cornbread muffin on baking sheet and bake 375 for 5 minutes to crisp
  • Cool on wire rack again

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