Monthly Archives: December 2011

MAKE-AHEAD SCALLOPED POTATOES

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8 lbs potatoes, peeled & thinly sliced
2 lg onions, thinly sliced
1/3 cup flour
2 cans cream of chicken soup
2 2/3 cup milk
salt & pepper to taste
2 cups (8 oz) shredded cheddar cheese

in two greased 13″x9″ baking dishes, layer potatoes & onions. combine the flour, soup & milk until blended; pour over each baking dish. season with salt & pepper. cover & bake at 325° for 1 1/4-1 1/2 hours or until potatoes are tender. uncover; cool for 30 minutes. cover & refrigerate overnight. remove from refrigerator 30 minutes before reheating. bake at 325° for 30-40 minutes. uncover & sprinkle with cheese; bake 5 minutes longer or until cheese is melted.

makes about 20 servings

SWISS CHEESE CANAPE CUPS

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8 slices sandwich bread, crusts removed
1/4 cup butter OR margarine, softened
1 tbs minced fresh parsley
1 tsp prepared horseradish
1 tsp dijon mustard
1 cup (4 oz) shredded swiss cheese
1 egg white, lightly beaten

cut each slice of bread into four squares. press squares into greased miniature muffin cups. in a bowl, combine the butter,parsley, horseradish & mustard. stir in cheese. add egg white; mix well. place about 3/4 teaspoonful in each bread cup. bake at 400° for 6-8 minutes or until filling is set & edges of bread are golden brown. serve warm.

makes 32 appetizers

NOTE: BAKED CHEESE CUPS MAY BE FROZEN FOR UP TO 4 MONTHS. THAW IN THE REFRIGERATOR. PLACE ON UNGREASED BAKING SHEETS & BAKE AT 350° FOR 4-6 MINUTES OR UNTIL HEATED THROUGH.

SPICY CHILI DIP

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1 (8 oz) pkg cream cheese, softened
2 cups (16 oz) sour cream
1/2 cup finely chopped onion
2 cloves garlic, minced
1 tbs chili powder
1/2 tsp crushed red pepper flakes
1 1/2 cups picante sauce
1 cup (4 oz) shredded mozzarella cheese
fresh veggies and corn OR tortilla chips

in a small mixing bowl, beat cream cheese & sour cream until smooth. beat in the onion, garlic, chili powder & pepper flakes. stir in picante sauce & mozzarella cheese. cover & refrigerate for at least 4 hours. serve with veggies & chips.

makes about 5 cups

ARTICHOKE WONTON CUPS

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1 cup grated parmesan cheese
1 cup mayonnaise
1/2 tsp onion powder
1/2 tsp garlic powder
2 cups (8 oz) shredded mozzarella cheese
1 (14 oz) can water-packed artichoke hearts, drained & chopped
1 (12 oz) pkg wonton wrappers

in a small mixing bowl, combine the parmesan cheese, mayonnaise, onion powder & garlic powder; mix well. stir in the mozzarella cheese & artichokes: set aside.

coat one side of each wonton wrapper with nonstick cooking spray; press greased side down into mini muffin cups. bake at 350° for 5 minutes or until edges are lightly browned. fill each cup with 1 tbs artichoke mixture. bake 5-6 minutes longer or until golden brown. serve warm.

makes about 4 dozen

SAVORY CHRISTMAS CUTOUTS

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2 cups flour
1 cup (4 oz) shredded swiss cheese
1 tsp sugar
1 tsp salt
1/2 tsp ground mustard
1/8-1/4 tsp cayenne pepper
1/2 cup plus 2 tsp cold butter (no substitutes)
9 tbs dry white wine OR chicken broth
1 egg, lightly beaten
sesame seeds AND/OR poppy seeds

in a bowl, combine the first six ingredients; cut in butter until the mixture resembles coarse crumbs. gradually add wine or broth, tossing with a fork until dough forms a ball.

on a lightly floured surface, roll out dough to 1/8″ thickness. cut with 2″cookie cutters dipped in flour. place 1″ apart on ungreased baking sheets. brush tops with egg; sprinkle with sesame and/or poppy seeds. bake at 400° for 10-12 minutes or until lightly browned. remove to wire racks to cool.

makes 6 dozen

COCONUT SHRIMP

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1 1/4 cups flour
1/4 tsp seafood seasoning
1 egg, beaten
3/4 cup pineapple juice
1 (14 oz) pkg flaked coconut
1 lb lg shrimp, peeled & deveined
oil, for deep-fat frying
sweet & sour sauce, plum sauce OR dijon mustard, optional

in a bowl, combine the flour, seafood seasoning, egg & pineapple juice until smooth. place coconut in a shallow bowl. dip shrimp into batter, then coat with coconut.

in an electric skillet or deep-fry fryer, heat oil to 375°. fry shrimp, a few at a time, for1 1/2 minutes or until golden brown, turning occasionally. drain on paper towels. serve with dipping sauce or mustard if desired.

makes about 1 1/2 dozen

ORANGE-CARAMEL ICE CREAM SAUCE

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1 cup packed brown sugar
1 cup heavy whipping cream
1/2 cup sweetened condensed milk
1/2 tsp orange extract
butter pecan ice cream
orange spirals, optional

in a saucepan, cook & stir brown sugar & cream over medium heat until sugar is dissolved. bring to a boil; cook for 5 minutes or until mixture is reduced by half. remove from heat. stir in milk & orange extract. cover & refrigerate. just before serving, warm over low heat. serve over ice cream. garnish with orange spirals if desired.

makes 1 1/3 cups

CHOCOLATE DESSERT CUPS

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6 squares (1 oz each) semisweet chocolate
1 tsp shortening

cut out four 6″ circles from waxed paper; place on a baking sheet. in a microwave, melt chocolate & shortening; stir until smooth. pour 2 tbs melted chocolate into the center of each circle; spread chocolate to within 1″ of edge. refrigerate for 3-4 minutes or until chocolate does not spread when handled.

drape circles, waxed paper side down, over inverted 6 oz custard cups or small bowls. shape edges if desired. chill for 10 minutes. carefully peel waxed paper from chocolate cups.

4 servings

VEGGIE SAUSAGE STRATA

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2 lbs bulk italian sausage
2 med green peppers, coarsely chopped
1 med onion, chopped
8 eggs
2 cups milk
2 tsp salt
2 tsp white pepper
2 tsp ground mustard
12 slices bread, cut into 1/2″ pieces
1 (10 oz) pkg frozen chopped spinach, thawed & squeezed dry
2 cups (8 oz) shredded swiss cheese
2 cups (8 oz) shredded cheddar cheese
1 med zucchini, cut into 1/4″ slices

in a lg skillet, cook the sausage, green peppers & onion over med heat until meat is no longer pink; drain. in a lg bowl, whisk the eggs, milk, salt, pepper & mustard. stir in the sausage mixture, bread, spinach, cheese & zucchini. transfer to a greased 13″x9″x2″ baking dish. cover & refrigerate overnight.

remove from the refrigerator 30 minutes before baking. cover & bake at 350° for 40 minutes. uncover; bake 40-45 minutes longer or until a knife inserted near the center comes out clean.

10-12 servings