Category Archives: PARTY/PICNIC

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

HONEY-GARLIC GLAZED MEATBALLS

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2 eggs
3/4 cup milk
1 cup dry bread crumbs
1/2 cup finely chopped onion
2 tsp salt
2 lbs ground beef
4 cloves garlic, minced
1 tbs butter OR margarine
3/4 cup ketchup
1/2 cup honey
3 tbs soy sauce

in a lg bowl, combine eggs & milk. add the bread crumbs, onion & salt. crumble beef over mixture & mix well. shape into 1″ balls. place in two greased 15″x10″x1″ baking pans. bake, uncovered, at 400° for 12-15 minutes or until meat is no longer pink.

meanwhile, in a lg saucepan, saute garlic in butter until tender. stir in the ketchup, honey & soy sauce. bring to a boil. reduce heat; cover & simmer for 5 minutes. drain meatballs; add to sauce. carefully stir to evenly coat. cook for 5-10 minutes.

makes about 5 1/2 dozen

CREAMY POTATO SALAD

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10 medium potatoes
1 cup celery, chopped
1/2 cup onion, finely chopped
1/3 cup sweet pickles, chopped
1 1/4 cups mayonnaise
3 tsps sugar
2 1/2 tsp vinegar
2 tsps yellow mustard
2-3 tsps salt
5 hard-boiled eggs, coarsely chopped
paprika

in a covered saucepan, cook the potatoes in boiling salted water for 25-30 minutes, or until tender; drain well & transfer to a large bowl. peel & cube the potatoes. add the celery , onion, & sweet pickles. in a separate bowl, combine the mayonnaise, sugar, vinegar, mustard, & salt. add the mayonnaise mixture to the potatoes & toss lightly to coat. carefully fold in the chopped eggs. (if desired, you can save one egg, thinly sliced, to decorate the top of the potato salad). sprinkle with paprika. cover & chill thoroughly before serving.

MAPLE BAKED BEANS

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1 tbs olive oil
1 med yellow onion, chopped
2 (15.5 oz) cans navy beans OR great northern beans, drained & rinsed
1/2 cup pure maple syrup
1 tsp dry mustard
1/2 tsp salt
1/4 tsp freshly ground black pepper
1/4 cup tomato paste mixed with 1 1/4 cups hot water

heat the oil in a lg skillet over medium heat. add the onion, cover, & cook until softened, about 5 minutes.

transfer the onion to a 3 1/2-4 qt slow cooker. add the beans, maple syrup, mustard, salt & pepper. pour in the tomato paste mixture, cover, & cook on LOW for 6-8 hours.

4 servings