Forever Eating

Cold Pizza Dip 

by K. Grayer

Ingredients:

1 Package 8oz. Cream cheese (softened)

1 Jar chili sauce (use about ¾ of jar)

½  chopped green pepper

4 oz. Shredded mozzarella cheese

4 oz. Shredded cheddar cheese

Directions:

Using a round platter spread the soften cream cheese, then in order spread the rest of the ingredients listed. This makes a great dip for tortilla chips. Everyone loves this dip!! I usually make two plates. Enjoy while snuggling watching T.V... or great for company.

Hot Artichoke Dip

                       by D. Mueller

Here is a quick and easy appetizer to serve at one of your cocktail parties

Put in blender  1 can marinated artichoke hearts with its liquid and enough water to cover.  Blend on pulse (on & off) very well in blender, remove and drain thoroughly

Combine in bowl the chopped artichoke hearts with:

1 cup mayonnaise, ½ cup Parmesan cheese and a sprinkle of garlic powder.  Bake at 350 degrees for 30- minute

Serve with chips or pita bread cut up.

 

Hummus

by M. Cousins

Ingredients:

2 cups cooked chick peas or  2 small cans             

1/4 cup bean liquid                                                       

1/4 cup lemon juice                                                       

2 cloves finely minced garlic                                      

3 tbsp tahini

2 tbsp chopped parsley

2 tbsp olive oil

salt to taste

Directions:

Blend all ingredients.  Chill.  Serve with raw vegetables or pita slices.

Crab Dip

by L. Romano

Ingredients:

1 can cream of mushroom soup

1 pkg clear Knox gelatin

1 cup mayonnaise

8 oz cream cheese (room temp)

1 cup finely chopped green onions (scallions)

1 cup finely chopped celery

½ cup shredded carrots

7 ox can white crab meat (rinse and check for tiny bones)

Directions:

Mix and heat soup and gelatin together until dissolved.  Remove from heat.  Separately beat or blend  mayo and cream cheese.  Mix together all ingredients.  Put in oiled mold pan overnight in refrigerator.

Clam  Dip

by S. Wieland

Ingredients:

1 tsp lemon juice                                              

1 clove minced garlic                                     

½ green pepper                                                              

1 tsp dry parsley                                                               

2 cans minced clams keep juice from one of the cans

1 medium onion

1/4  lb butter

1 tsp oregano

dash of Tobasco Sauce

Directions:

Combine all ingredients. Simmer for 15 minutes on low, shut off and add ½ cup of bread crumbs mix well and pour into a baking dish. Top with American cheese and sprinkle parmesan cheese on top bake for 15 to 20 minutes on 400 degrees serve with crackers. Enjoy!

Black Bean Dip

by N. Cousins

Ingredients:

2 tbsp olive oil

1 large onion chopped

1 ½ tbsp minced garlic

1 tsp dried oregano

1 chopped tomato

10.5 oz can black beans drained, and rinsed

2 tbsp lime juice

1 tbsp hot sauce (to taste)

1 tsp ground cumin

1 tsp chili pepper

¼ cup chopped cilantro

¼ cup vegetable broth

salt and pepper to taste

Directions:

Heat oil and sauté onion, garlic, and oregano together until onion starts to brown.

Add tomato, black beans, lime juice, hot sauce, cumin, chili pepper, cilantro and vegetable broth. Cook for about 5 -10 minutes, if needed add a little water.  Then add salt and pepper to taste. Cool for 15 minutes. Put all ingredients through a food processor until very smooth.

Refrigerate overnight before serving. Serves 6

Mexican Layered Dip

by L. Romano

Ingredients:

2 ripe avocadoes, peeled and pitted

juice of one lemon or lime

1 11 oz. jar of Newman’s own salsa, drained

½ cup mayo or 1 cup sour cream

2 cups shredded Montery Jack or cheddar

19 pitted black olives, chopped

1 bunch of scallions

1 cup chopped tomatoes

Directions:

Mash avocadoes and juice together and spread on bottom of 7 x 11 glass dish. Mix salsa and mayo or sour cream and spread over avocado mixture sprinkle cheese, olives, scallions and tomatoes on top

Taco Mexican Dip

by I. Wolf

Ingredients:

1 lb ground beef taco seasoning

1 package 4 cheese Mexican Mix              

1 package cream cheese                                

black olives

Directions:

Brown meat and drain.  Mix with taco seasoning  (like making tacos).  When done transfer to a 9” dish , layer with cream cheese, then shredded cheese.  Garnish with black olives.  Heat in oven or microwave until cheese is melted.  Serve with tortilla chips.  Add Tobasco sauce or jalapenos to ground beef to make it hot.

Cheese Fantasy

by E. Piotrkowski

Ingredients:

1 loaf round bread (rye or pumpernickel)

12 slices bacon, crisply cooked, & crumbled

1 8oz. package cream cheese

1 cup grated parmesan cheese

1 cup mayonnaise

1/2 cup sour cream

1 small onion, finely chopped

1 to 3 garlic cloves, minced

Directions:

Hollow out bread, resulting in a bowl, reserving bread pieces for dipping (save bread "lid") In a bowl, mix remaining ingredients together and spoon into hollow bread shell. Cover with "lid" . Place on a cookie sheet and bake at 350 for 1 hour or until done. Serve with bread pieces or crackers.

Vegetable Pumpernickel Bread Dip

by M. Cousins

Ingredients:

1 package frozen chopped spinach

1 package Knorr’s vegetable soup mix     

1  plain round loaf of  pumpernickel bread

1 pint sour cream

1/2 cup mayonnaise (optional)

(optional: add chopped scallions, onions, water chestnuts)

Directions:

Defrost spinach and drain well.  Add soup mix and sour cream.  Make the bread into a bowl by cutting off the top, scooping out the middle and cutting those pieces into serving size.  Place dip in bread bowl and place reserved pieces all around.

Creamy Dill Spread

by W. McAdoo

Ingredients:

4oz. package of crescent rolls                      

 Dill (fresh or dried) 

8 oz. pkg. of cream cheese                             

1 egg yolk

Directions:

Open the crescent roll dough and pinch the seams together. Roll out to approximately 12"x4". Coat bar of cream cheese in dill and place in center of dough. Fold dough around cream cheese and pinch to close. Beat egg yolk and brush over top of dough. Place on lightly greased cookie sheet and bake at 350 for 15-18 minutes or until lightly browned. Using cheese spreader, serve with apple wedges or crackers.

Egg Rolls

by E. Ellingson

Ingredients:

Filling:

½ tsp Sugar  

1 tsp Salt       

½ tsp Accent  (optional)

3 tbsp Soy Sauce

1 tbsp Minced Ginger or 1 tsp Ginger Powder     

3 cups Bean Sprouts           

2 cups Celery—shredded   

1 med size Onion—shredded        

3 tbsp Peanut Oil/Salad Oil

1 cup   Water Chestnuts—shredded          

1 lb Lean Pork minced or (shredded Chicken, beef or shrimp)

Wrappers:

2 Eggs           

2 3\4 cups Water      

2 cups Flour  

½ cup Water (used for sealing rolls)

1 tbsp Cornstarch1 tbsp for sealing rolls

½ cup Water (used for sealing rolls)

1 tbsp Cornstarch1 tbsp for sealing rolls

Canola oil for frying

Directions:

Filling:

Mix together in small bowl sugar, salt, Accent, soy sauce and ginger; put aside.

Sauté meat in peanut oil until browned, add all vegetables and sauce, stirring to combine. Sauté an additional 5-10 minutes.  Do not over cook the vegetables. They must be crisp.

Wrappers:

Make batter of eggs, water and flour. Beat until smooth. Grease a 7 inch non-stick  frying pan with very little amount of oil. Heat pan (medium high heat). Pour a little batter into pan, tilting pan so bottom is covered with batter. Pour off excess. Leave it on the heat just enough to set, about one minute or less. Remove from pan and continue to make the next wrapper. These wrappers must be made as thin as possible. Make firm, but not dry, soft enough to wrap filling in.

Egg Rolls:

Spread 1 ½ tsp of filling mixtures on each wrapper. Fold sides in and roll. Moisten edges with a mixture of cornstarch and water. Heat oil for deep frying and fry until rolls are light brown—drain. This recipe of filling makes 45/50 rolls. Can be stored in refrigerator.

Ranch Tortilla Rollups

by M. Hoffman

Ingredients:

2pkg - 8oz each Cream Cheese, softened

1 envelope Ranch salad dressing mix

2-3 Jalapeno peppers, finely chopped

½ Small red pepper. Finely chopped

2 Green onions, thinly sliced

8 Flour Tortillas 8” each – use different flavored ones for variety

Directions:

Mix all ingredients in a small bowl. Spread over tortillas. Roll tightly, wrap in plastic wrap for at least 1 hour. Remove plastic wrap, cut each tortilla into 8 pieces.

Sausage Cheese Snacks

S. Gammeter

Ingredients:

1 pound bulk pork sausage

2 tablespoons dried onion

1 can (15 oz.) pizza sauce

1 loaf (16 oz.) french bread, cut into 22 slices

1 package (8 oz.) sliced mozzarella cheese, halved

Directions:

In a large skillet, cook sausage and onion over medium heat until meat is no longer pink; drain. Stir in pizza sauce.   

Place bread slices on a 15-in. x 10-in. x 1-in. baking pan; spoon 2 heaping tablespoons of sausage mixture on each. Top each with a half slice of cheese. Bake at 350 for 20-25 minutes or until the cheese is melted. YIELD: 22 slices.

Prosciutto e Fichi

by L. Albanase

Ingredients:

Crusty bread

1 lb of prosciutto

ripe brown figs

brown sugar

Directions: 

Slice bread into thin pieces. Lightly coat the slices with olive oil and grill (lightly) on each side. Slice figs and place on bread and dust with brown sugar. You can choose to take a torch to it and caramelize the sugar here for something a little extra. Wrap the whole thing in prosciutto. If you have it, it goes great with thin slices of parmigiano Reggiano and golden pears.

 

 Eggplant and Mozzarella Bruschetta,with Proscuitto

by M. Cousins

Ingredients:

3 tablespoons extra-virgin olive oil
1/2 medium red onion, thinly sliced
2 small Japanese eggplants  (short & skinny)
2 tablespoons red wine vinegar
1/2 pound fresh mozzarella
8 basil leaves, sliced
sliced Italian  bread -1/2  inch thick
1/4 pound Prosciutto sliced paper thin by butcher or deli (12-15 slices)

Directions:

In a 10- to 12-inch sauté pan heat olive oil. Add onion and cook until soft, about 9 to 10 minutes. Meanwhile, cut eggplant into 1/4-inch thick rounds. When onion has softened, add eggplant to pan and cook, stirring regularly until eggplant has darkened and is soft. Add 2 tablespoons red wine vinegar and remove from heat to cool. Cut fresh mozzarella into 1/4-inch cubes and add to cooled eggplant mixture. Add basil and season to taste with salt and pepper.

Slice bread. Grill or toast bread on both sides and spoon  generous amounts of eggplant mixture over each slice of bread. Place 1 slice of proscuitto over top and serve.

Eggplant Cabornara

by P. Cucinello

I made this appetizer for the pioneer dinner; there wasn’t a drop leftover for Br. & Sis. Amato.

Ingredients:

1 eggplant cubed                                                  

1 head of celery chopped                              

1 jar of capers (save 1/2 of fluid)                 

1 jar Spanish olives                                          

(save 1/2 of fluid)                                            

salt & pepper to taste                                   

1 tsp of parsley, basil, oregano, thyme

1  can of tomato paste 

5  oz of red wine vinegar

1/2  cup of sugar

4 garlic cloves crushed

3  onions chopped

Directions:

Spray cookie sheet with olive oil. Put diced eggplant into a 425 oven for 25 min. turning occasionally.  In a frying pan, sauté onion and garlic until translucent.  Transfer to a large sauce pan.  Sauté celery in frying pan with olive oil for 5 minute, add to onions a garlic, along with capers and olives.  Add cooked eggplant, salt, and spices. Warm tomato paste in frying pan and gradually stir in wine vinegar, add to cooked vegetables cook 10 minutes add sugar cook an additional 10 minutes.  May be eaten hot or cold.  For maximum flavor let stand in fridge for at least 8 hours.  It will last a week in fridge.   Serve with pita bread wedges, sliced Italian bread or crackers.

Calzones

by C. DiPaola

Ingredients:

Pizza Dough:

2 ¼ cups warm water

2 tsp sugar

5 tsp Fleishman yeast

5 cups all purpose flour

1 tbsp salt

¼ cup extra virgin olive oil

Filling:

32 oz pounds part-skim ricotta cheese, drained well (large container)

1 lb  part-skim mozzarella cheese, shredded 

salt, & black pepper, to taste

½ pound ham (chopped)

fresh basil leaves

Canola oil for frying

Directions:

Dough:

Put yeast and sugar in a cup. Add 1/2 cup of water. The water should be between 100°- 110° F(37°-43°C). Mix well. Wait about 5 minutes for the yeast and sugar to activate.

Use a knead attachment on your stand up mixer.  Knead the dough for 8-10 minutes.

To knead by hand: In a large mixing bowl, add the flour, salt, olive oil, 1 cup of warm water and the yeast mixture. Mix this with a fork to get all the liquid absorbed by the flour. Place a handful of flour on a mixing surface. Dust your hands and spread out the flour. Empty the contents of the bowl on to the flour. Knead the dough for 8-10 minutes or until the texture is smooth and uniform. If the dough seems a little sticky, add a little more flour.

Once the dough is kneaded, place the dough in an oiled bowl . Place bowl in draft free area and cover with plastic wrap.

Let the dough rise for about an hour and 1/2. Punch down the dough and wait about 45 minutes. Your dough is now ready.

Filling:

In a medium bowl, combine ricotta and mozzarella.  Season to taste with salt and black pepper.

Calzone:

Cut and roll the dough into tennis ball size shape. Use your hands or dust a rolling pin with flour and gently shape dough on a floured mixing surface until the dough is the size of 4” circle. Keep using flour, as needed so the dough won't stick. 

Spread cheese filling over 1 side of circle, to within 1-inch of the edge and then top with pieces of ham then the basil leaf.

Lift 1 side of dough and fold over so that it meets the other side, forming a half moon, and pinch the edges together to seal, using a fork to press edges together to form a tight seal. Prepare all your calzones and cover with cotton towel.

In the meantime in a large deep frying pan pour at least two inches of oil. Heat oil on medium heat, when oil is hot, add 2 calzones to pan. Instead of flipping calzone use a large spoon to ladle oil over calzone until golden brown. Drain on paper towels.

Serve hot. 

Barbequed Focaccia or Pizza

by C. Cousins

Ingredients:

pizza dough*

olive oil

mozzarella cheese

parsley

oregano

basil

salt, pepper

Directions:

Preheat barbeque on high heat.

Coat a cast iron frying pan  or pizza pan with olive oil. Stretch dough to cover the entire pan. Brush dough with olive oil and sprinkle with mozzarella cheese, salt, pepper, parsley, oregano and basil. Bake in barbeque on medium heat for 10 minutes, or until cheese has melted. Make sure that the bottom of the dough does not burn.  (Can also be baked in a 425 degree oven for 10 minutes or until cheese bubbles.)

Variations:  Add tomato sauce, cheese and spices and whatever toppings you like for your own unique pizza.  Can also be served with roasted red peppers, recipe located under Vegetables and Vegetarian Dishes.

*Buy pizza dough from a pizzeria, can also be purchased from the bakery or grocery in freezer section or make your own using the pizza dough recipe from this site. 

Peppery Macaroni Pie

by V. Casagrande

Ingredients:

1-1/2 lbs  linguini (cooked aldente and strained, no salt in water)

3/4 lb. ham diced

3/4 lb. salami diced

3/4 lb. white American cheese diced

3/4 cup olive oil

3/4 cup fresh parsley

6 eggs beaten

2 tbsp coarse black pepper

Directions:

Mix all ingredients in a baking pan.  Bake at 350 degrees for about 40 or until macaroni is slightly browned.  Slice and serve as an appetizer.  Can be served hot, cold or warm.

Tostones (Plantains)

by E. Mueller

Ingredients:

2-3 green plantains

1 tbs garlic powder

1 cup water

Directions:

Peel green  plantains and diagonally slice 1 1/2 inch pieces.  Prepare a cup of water with garlic powder.  Fry slices lightly in olive oil on both sides.  Remove from pan and flatten in between the back of two dishes and dip in garlic water and refry until golden.  Drain on paper towels and eat while hot. 

Garlic Olive Oil Dip

 by E. Faitelson

Dip fried tostones in this oil before eating

Ingredients:

1/3 cup extra virgin olive oil                      

salt & pepper to taste

2 cloves crushed garlic                                  

Directions:

Mix olive oil with crushed garlic, salt, pepper to taste.  Let sit for at least 30 minutes for a powerful flavor. Evelyn Mueller adds 1/3  cup white wine and 3/4 tsp white wine vinegar to this recipe for a change.

 

Cheese Blintzes

by L. Romano

Ingredients:

1 cup sifted flour

2 tbsp sugar

1 ½ tsp baking powder

½ tsp salt

2 eggs slightly beaten

1 ½ cup milk (2% or whole)

3 tbsp melted or softened butter

Directions:

First mix flour, sugar, baking powder, salt together.

Then mix the eggs, milk, and butter together.

Then add both together for the batter.

Then make into crepes by pouring batter into a small buttered frying pan(coat bottom of pan).  Cook on medium heat, when set flip, remove from pan. Then mix and stuff each crepe with the following:

Filling:

1 cup small curd cottage cheese

1 3 oz cream cheese

¼ cup sugar

1 tsp vanilla

½ tsp orange rind (grated)

½ orange, chopped (per recipe)

makes 6

Mozzarella Sticks

by N. Cousins

Ingredients:

1 lb. mozzarella                                                                

1 egg, lightly beaten

1 cup Italian bread crumbs                                            

1/2 cup canola oil

Directions:

Cut cheese into sticks.  Dip in egg and roll in bread crumbs.  Let dry a couple of minutes and repeat dipping in egg and bread crumbs so no cheese is exposed.  Fry in hot oil until golden brown.  Serve with your favorite tomato sauce.