Recipes

 

Category: Appetizers & Beverages

 

Black Bean Dip by Nancy Morton


Ingredients:

Directions:

Mince garlic in the bowl of a food processor. Add black beans, 2 tablespoons
reserved liquid, 2 tablespoons lemon juice, tahini, 1/2 teaspoon cumin, 1/2 teaspoon
salt, and 1/8 teaspoon cayenne pepper; process until smooth, scraping down the
sides as needed. Add additional seasoning and liquid to taste. Garnish with paprika
and Greek olives.

I replaced the cumin with curry, but to taste, probably 1/2 tsp; the tahini with
peanut butter, but only 1 Tbl. as I remember; and I only used 1/8 tsp cayenne (it
wasn't the Tabasco after all). Then I just threw it all in my food processor and mixd it
all together. Be sure to drain and rinse the beans and save the liquid.  I did granish
with paprika but left the olives out bec/ I didn't have any. That would be a nice
touch.

 

Hot Artichoke Crabmeat Dip


Ingredients:


1 package (8 ounces) cream cheese, softened

1 cup mayonnaise

1 garlic clove, pressed

1 can(14 ounces) artichoke hearts in water, drained and chopped

1 package (8 ounces) imitation crabmeat, chopped (1 1/2 cups)

3/4 cup (3 ounces) grated fresh. Parmesan cheese

1/3 cup thinly sliced green onions with tops

1 lemon

1/8 teaspoon ground black pepper

1/3 cup chopped red bell pepper

Additional sliced green onions

Baked Pita Chips (recipe follows)

 

Directions:


1. Preheat oven to 350°F. Combine cream cheese and mayonnaise in Classic Batter
Bowl; mix well. Press garlic into batter bowl using Garlic Press.

2. Using Small Colander, drain artichokes. Chop artichokes and crabmeat using Food
Chopper. Grate Parmesan cheese using Deluxe Cheese Grater. Slice green onions
with Chef’s Knif. Zest lemon with Lemon Zester/Scorer to measure 1 teaspoon zest.
Add artichokes, crabmeat, Parmesan cheese, green onions, lemon zest and black
pepper to batter bowl; mix well

3. Spoon mixture into Deep Dish Baker. Bake 25-30 minutes or until golden brown
around edges. Sprinkle with red bell pepper and additional green onions. Serve with
Baked Pita Chips.

Yield: 4 cups (16 servings)

 

Baked Pita Chips


7 whole pita bread rounds

Yield: 112 chips (16 servings)

 

Jalapeno Chicken Wraps by Scott L. Shermeyer


Ingredients:


1 lb. boneless skinless chicken breasts

1 Tbsp. garlic powder

1 Tbsp. onion powder

1 Tbsp. ground fresh black pepper (you can substitute any sort of ground pepper
depending how spicy you like)

2 tsp seasoned salt

1 tsp. Paprika

1 sm. Onion, cut into strips about ¼” thick wide

15 jalapeno peppers, halved and seeded*

1 lb. Sliced bacon, halved widthwise

Blue cheese salad dressing

Directions:


Cut chicken into 3-in. X 1 ½-in. strips. In a large resealable plastic bag, combine the garlic powder, onion powder, pepper, seasoned salt and paprika. Add chicken and
shake to coat. Place a chicken strip and an onion strip in each jalapeno half. Wrap
each with a strip of bacon and secure with toothpicks.

Grill uncovered, over indirect medium heat for 18-20 minutes or until chicken juices
run clear and bacon is crisp, turning once.

Serve with blue cheese salad dressing. Yields 2½ dozen.

*Note: When cutting or seeding hot peppers, use rubber or plastic gloves to protect
your hands from the oils. Avoid touching your face, and especially avoid rubbing
your eyes or taking out your contact lenses if you don’t use the gloves. (I found out
the hard way! Don’t be a tough guy unless you want to find out what they put in
mace and why it burns so bad.)

 

Category: Desserts

 

Christmas Bark (Chocolate bar cookies) Tiki Warner


Ingredients


1 sleeve of saltine crackers

1 cup of butter (2 sticks)

½ cup light brown sugar and ½ cup of white sugar (or you can use 1 cup white sugar)

12 oz semisweet chocolate morsels

1 cup chopped pecans
Optional: 1 teaspoon of vanilla

 

Directions:

Tip: Instead of parchment you can use tin foil sprayed with Pam. Pat the pecans with
a spatula into the still warm chocolate. Tiki keeps them in the refrigerator in a
container.