| Bacon & Avocado Tostada |
| |
Flour tortillas
Jack & cheddar cheese, grated
Cooked bacon slices
Avocado slices |
| Fry flour tortillas in hot oil turning once.Top with cheeses and broil until cheeses melts. Top with crisp bacon
and avocado slices. Serves 3. Sprinkle avocado slices with dash of salt. |
California Chicken |
| |
1/2 lb chicken cooked and cubed
1 Avocado with mayo, vinegar and salt to taste
4 slices Monterey Jack Cheese
2 English Muffins |
| Mix enough mayo with chicken to hold together.Lightly toast English Muffin halves and place on a baking sheet.
Divide up the chicken mixture evenly on each muffin. Slice avocado and place on top of each muffin. Put a slice
of cheese on top of each muffin. Bake at 350 degrees 10 minutes. |
| California Mexican Hot Dip |
| |
2 Bunches chopped green onions
1 Small jar chopped green olives
1/4 Cup finely chopped green bell pepper
1 Sliced lettuce
2 Cans refried beans (15 oz.)
1 Package of taco seasoning
1/2 Pound grated cheddar cheese
2 Packages frozen avocado dip
4 Tablespoons sour cream
1 Small can green chilies
1 Pint basket cherry tomatoes , Quartered chips
and Hot sauce |
| In a small bowl, mix the chopped green onions, ripe olives, green olives, and green bell pepper. In another bowl,
mix refried beans with the taco seasoning. Put in layer the lettuce slices, bean mixture, vegetables, grated cheese
and tomatoes. Serve with chips and hot sauce.Time 10 minutes Serves 10. It can be used as an hors d'oeuvre or a
main dish at a luncheon. |
| Calzone |
| |
1 loaf Frozen Bread Dough, thawed
1 tablespoon butter
½ medium onion, chopped
3 ounces each, ham, salami and mortadella
4 ounces grated Mozzarella cheese
8 ounces Ricotta cheese
1 teaspoon oregano
1 tablespoon dried parsley
½ teaspoon basil
1/4 teaspoon salt
1/4 teaspoon pepper |
| Sauté onions in melted butter. Cut meats into strips and mix with grated cheese, Ricotta, onions and seasonings.
Divide bread dough in half. On a lightly floured board, roll each dough piece into a 10-inch diameter circle. Place
each circle on a lightly greased cookie sheet. Divide meat filling and spread over half of each dough circle. Fold
remaining dough over the filling and seal by pinching the edges. Cut slits on top of each calzone.Bake 30 minutes
at 350° until golden brown. Remove from pan immediately to cool on wire rack. |
| Chico Calzone |
| |
2 loaves White Bread Dough
1/2 cup Ricotta cheese
1 cup shredded Mozzarella
3/4 cup grated Parmesan cheese
1/4 cup finely diced Pepperoni or crumbed Italian sausage
1 egg
1 teaspoon dried oregano
1 teaspoon dried basil
1/4 teaspoon garlic powder
1/4 cup melted butter |
| Mix Ricotta, Mozzarella and 1/4 cup grated Parmesan cheeses,pepperoni, egg and spices; set aside. Cut thawed loaves
into 48 pieces (24 pieces from each loaf). On a floured surface pat each piece of dough into a circle approximately
2-1/2 inches in diameter. and top each round with 1 teaspoon of filling mixture. Bring edges of dough together
and press to seal. Dip each filled dough piece in butter then roll in remaining Parmesan cheese. Place filled dough
pieces on lightly greased cookie sheets and bake at 375° for 15 minutes. When finish remove from cookie sheet
to cool slightly on wire rack. Serve with marinara or spaghetti sauce for dipping. |
| Guacamole - Dip |
| |
6 Medium California Avocados
3 T. Virgin Olive Oil
1 T. Red Wine Vinegar
2 T. Lemon Juice
1 small Roma Tomato
1 tsp Ground Black Pepper
Garlic Salt |
| Peel, un-pit and mash the avocados in a medium sized bowl. Add all ingredients except the garlic salt. Mix well
and season to taste with the garlic salt. Enjoy with white corn chips, fajitas, or your favorite salad. Serves:
4 |
| Buffalo Wings |
| |
4-5 lb chicken wings
Habanero Pepper Sauce
Ranch or Bleu Cheese dressing |
| Wash and separate wings. Place into a shallow dish with enough habanero Pepper Sauce to cover. Add additional sauce
to taste. Marinate for 15-20 minutes. Bake in 375° F oven for 45 minutes, or grill for 25-30 minutes. Use dressing
to dip the wings. Serves 4-5. |
| Mexican Appetizer |
| |
11½ oz. condensed bean and bacon soup
1¼ oz. Taco seasoning mix
¼ ts. Tabasco sauce
1 cup sour cream
4 oz. drained chopped green chilies
½ cup dice avocado
¼ cup sliced pimento-stuffed olives
½ cup cheddar cheese
½ cup mozzarella cheese
½ cup shredded lettuce
½ cup chopped tomato
Tortilla Chips for dipping. |
| In a small bowl, combine soup, taco seasoning mix and tabasco sauce until blended. On a large serving plate, spread
mixture, cover with sour cream . Layer the chilies, pimientos, avocado, cheddar and mozzarella cheeses, tomato
and shredded lettuce.Cover, refrigerate until 4 hours prior to serving time. You may replace avocado for diced
pepperoni or diced cooked ham. |
| Mexican - Dip |
| |
1- 8 oz pk cream cheese
8oz pk shredded chedder
4oz chopped green chiles or jalepenos if you like hot
1 can your favorite chili |
| Spread softened cream cheese in bottom of glass dish, spread green chiles or jalapeños on top of that, sprinkle
package of shredded cheese over the top and bake in 350 oven for 15-20 minutes or until cheese is melted. Serve
with Nacho style chips for dipping |
| Mexicali Cheese Dip |
 |
1 can (11 ounces) condensed Cheddar cheese soup
1 cup shredded monterey cheese with jalapeno peppers
½ tsp. ground cumin
½ cup sour cream
¼ cup chopped pimentos or tomatoes
Hot pepper sauce (optional) |
| In small saucepan, stir undiluted soup. Stir in shredded cheese and cumin. Place over low heat and cook until cheese
is completely melted, stirring constantly. Remove from heat; stir in sour cream, pimentos and hot pepper sauce
to taste, if desired. To serve, keep warm in fondue pot, chafing dish or heatproof bowl set on warming tray. |
| Onion Dip - Low Cal |
| |
1 Cup Cottage cheese, low fat
1 Tablespoon Lemon juice
1/2 Cup Plain yogurt, low fat
1/4 Cup Green onion, chopped
1 Teaspoon Salt
1 Pinch Pepper |
| In a blender, process cottage cheese and lemon juice until blended. Add yogur, onion, salt and pepper. Process
just until mixed. Refrigerate four hours, or overnight. This is a very basic dip. You may add onion soup, lobster,
parsley, basil, dill, shrimp, crab, or curry as desired. |
| Pizza Casserole |
| |
1 lb. ground beef
4 - 6 slices cheese
8 oz. spaguettis sauce {your favorite}
2 c. Bisquick mix |
Brown beef in skillet and place in 8 or 9 inch square dish. Add spaguettis sauce; top with
cheese slices. Prepare Bisquick mix with milk and roll into ten biscuits. Place biscuits on
top of cheese slices. Bake at 450 degrees for 15 minutes or until biscuits are done. Adding
your favorite pizza toppings makes this casserole even better. |
| Southwestern Stuffed |
| |
1 loaf White Frozen Bread Dough
1 cup Cooked ground beef
1-1/2 ts. Chili powder
1/4 tbs. Garlic powder
1/4 cup Shredded Jack cheese
1/4 cup Sliced black olives
1/4 cup Canned, drained chili beans or pinto beans
1/4 cup Finely chopped yellow onion
1 tbs. fresh cilantro & 1/4 ts. of adobo |
Divide loaf of dough into 16 pieces. In a medium size bowl,combine all remaining ingredients. Mix well. and set
aside. Flatten each piece of dough unto flowered surface in a circle 2-3-inches in diameter. Fill with 2 tablespoons
of filling. Fold dough over seal edges. Place on a greased
cookie sheet. Place appetizers 1-2-inches apart. Bake at 375° for 10-12 minutes. They are great made ahead
of time. Heat up when ready to serve. |
| Stromboli |
| |
1 loaf Frozen Bread Dough, thawed
12 oz. thinly sliced pepperoni
12 oz. thinly sliced Provolone
6 oz. thinly sliced cooked ham
2 tbs. grated Parmesan cheese
1 egg, well beaten |
| Divide dough in half. On a lightly floured board roll each dough piece to a 9-inch square. Cover each dough piece
with layers of pepperoni cheese and ham. Roll each piece up tightly jelly-roll fashion. Using a little flour on
fingers, pinch the ends and long edges roll tightly to seal filling. Place rolls on a lightly greased baking sheet.
Brush with egg and sprinkle with grated cheese. Bake for 25-30 minutes at 350° until well browned. Allow to
cool slightly. Slice thinly for appetizers. |
| Stuffed Mushrooms |
| |
8 medium mushrooms
1 tbs. butter
2 tbs. minced onion & ½ tbs. minced garlic
¼ tsp. Worcestershire sauce
¼ cup soft bread crumbs (see below)
¼ cup shredded sharp cheddar cheese
2 tbs. water
Salt and pepper to taste |
| Put bread crumbs on cutting board and use a fork tines to break off crumbs. One slice bread makes about ½
cup lightly packed crumbs. Preheat oven to 350.. Select mushrooms with closed caps, wash them fast under running
water and place on paper towels to drain. After dry, pull stems and finely chop them. Melt butter in small skillet
over medium-low heat. Add mushroom garlic and onion. Sauté until tender and translucent. Stir in Worcestershire
sauce, soft bread crumbs, cheese, salt and pepper. Salt insides of mushroom caps and fill with sautéed mixture
mounding over the top. Before serving, put water in a shallow dish and arrange stuffed mushrooms. Bake about 20
minutes. Serve hot. Makes 8 appetizers. |
|
