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Old November 2nd, 2008, 07:07 PM   #41
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Wraps Veggie style filled


For the tappanade
1 can black olives
1/2 c green salad olives
1/4 c onion
3 cloves garlic, peeled.
2 tablespoons balsamic vinegar
1 tsp italian seasoning
1 tbs olive oil
pulse together in food processor until coarsely pureed. Set aside.
16 flour tortillas, whole wheat homemade is best, but whatever you like.

For filling:
2 zucchini-sliced in 1/8″ thick slices LONGWISE.
1 tbs olive oil
1 tbs italian seasoning
salt and pepper to taste
1/2 c chopped red onion
1/2 c chopped tomato
other vegetables as desired.
1/2 c cheese, such as mozzerella, romano, or feta
Drizzle slices of zucchini with oil and rub with salt, pepper, and italian seasoning. Heat grill (or broiler) up and grill quickly on each side…just until you have good grill marks and zuccini is tender without being mushy.
Heat tortillas until they are pliable. Working quickly spread about a tsp of tapanade down one side of the tortilla, top with one slice of zucchini , sprinkle with onions, tomato, and cheese (and anything else you desire.) Roll tightly. This makes 16, or what I consider to be 8 servings.
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Old November 2nd, 2008, 07:08 PM   #42
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Dippin

1 cup dried red kidney beans or small red beans, soaked overnight in 3 cups water and drained
3 cups cold water
3 cloves garlic, peeled
1/4 teaspoon salt
1/4 teaspoon dried chili pepper flakes
1/2 teaspoon cumin seed, dry-roasted and ground, or 1/4 teaspoon ground cumin
1/2 cup flat-leaf parsley, chopped
1/4 cup lemon juice

For garnish (optional):
Extra-virgin olive oil
1/2 to 1 teaspoon cayenne
You will need a large saucepan with a lid and a food processor.

Place the beans in a saucepan and add the water and garlic. Bring to a vigorous boil, reduce the heat, and simmer, partially covered, until the beans are tender, about 1 hour for small red beans, somewhat longer for kidney beans.

Transfer the beans and cooking liquid to a food processor and purée, in batches if necessary. Place in a serving bowl. The consistency should be like that of thick soup; stir in a little warm water if necessary.

Stir in the salt, chili flakes, cumin, parsley and lemon juice. Let stand for 30 minutes to allow the flavors to blend. If you wish, sprinkle on a little olive oil and cayenne. Serve with plenty of bread for dipping.

Makes about 2 1/2 cups purée. Serves 4 to 6 as an appetizer with bread.
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Old November 6th, 2008, 11:37 PM   #43
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LO CAL DIP

Ingredients:
1 cup dry curd cottage cheese
1/2 cup buttermilk
1/4 teaspoon lemon juice
1 package dry onion soup mix

Cooking Directions:
Combine all ingredients in blender container. Cover and blend until smooth. Refrigerate. Serve with raw vegetables
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Old November 6th, 2008, 11:38 PM   #44
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BEET IT DIP


Ingredients:
4 medium beets, cooked, skinned and cooled or 1 can (16 ounces) whole beets, drained
1 cup sour cream
2 tablespoons cider vinegar
2 tablespoons grated onion
1/2 teaspoon dry mustard
1/2 teaspoon dried tarragon leaves
1/4 teaspoon salt

Cooking Directions:
Cut beets into quarters. In a food processor, puree the beets. Add the remaining ingredients; process until smooth. Scrape down the sides of the bowl occasionally. Transfer dip to a serving bowl. Cover and refrigerate until ready to serve, with vegetables or rye toasts.
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Old November 6th, 2008, 11:38 PM   #45
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CHILI DIP
SERVES 4

Ingredients:
1/2 cup sour cream
1 tablespoon chili sauce
1 tablespoon horseradish
1/2 teaspoon onion salt
1/4 teaspoon paprika

Cooking Directions:
Mix all of the above ingredients together until well-blended.
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Old November 10th, 2008, 11:02 PM   #46
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FRIED CUCUMBERS
Pare cucumbers and cut length wise in very thick sliced; wipe them dry with a cloth; sprinkle with salt and pepper, and dredge with flour. Fry in pan greased with about a tbsp each or lard and butter. Brown both sides and serve warm.
thanx Wilma!
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Old November 12th, 2008, 11:21 PM   #47
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Shrimp Toast Parisian

1 (8-ounce) can refrigerated crescent roll dough
1/4 cup Spicy Brown Mustard
2 tablespoons mayonnaise
2 tablespoons diced pimientos
1 teaspoon prepared horseradish
1 egg white
16 medium shrimp (about 1/2 pound), cooked and cleaned
Lemon and dill sprigs, for garnish
Separate dough into 8 triangles; cut each in half crosswise to make a total of 16 triangles. Place on large ungreased baking sheet. In medium bowl, combine mustard, mayonnaise, pimientos and horseradish. Beat egg white until soft peaks form; fold into mustard mixture. Spread about 1 tablespoonful mixture on each triangle; top each with a shrimp. Bake at 375¡F for 12 to 15 minutes or until golden. Serve warm garnished with lemon and dill if desired.
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Old November 12th, 2008, 11:22 PM   #48
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Mexicali Appetizer Meatballs
2/3 cup Steak Sauce
2/3 cup chunky salsa
1 1/2 pounds ground beef
1 egg
1/2 cup dry bread crumbs
Blend steak sauce and salsa in small bowl. Mix beef, egg, bread crumbs and 1/3 cup sauce mixture in large bowl; shape mixture into 32 (1 1/4-inch) meatballs. Arrange meatballs in single layer on shallow baking pan. Bake at 425¡F for 12 to 15 minutes or until done. Serve remaining sauce mixture as a dip with meatballs.
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Old November 12th, 2008, 11:22 PM   #49
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Three Cheese Quiche Bites

36 Snack Crackers, finely crushed (about 1 1/2 cups crumbs)
3 tablespoon margarine or butter, melted
1/2 cup chopped roasted red peppers
4 eggs, beaten
3/4 Cup milk
1/2 cup Dijon Mustard
1/4 cup chopped parsley
2 cups shredded mozzarella cheese (8 ounces), divided
1/4 cup shredded Parmesan and Romano cheese blend (1 ounce)
Mix cracker crumbs and margarine or butter; press on bottom of greased 13 x 9 x 2-inch pan. Bake at 350¡F for 8 to 10 minutes or until golden. Remove from oven; let stand 5 minutes. Sprinkle 1 cup mozzarella cheese over crumb layer; top with red peppers and remaining mozzarella cheese. Beat eggs, milk, mustard and parsley in medium bowl. Pour evenly over cheese in prepared pan; sprinkle with Parmesan and Romano cheese blend. Bake at 350¡F for 30 to 35 minutes or until set. Let stand 10 minutes; cut into 2 x 1 1/2-inch bars. Serve warm.
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Old November 12th, 2008, 11:23 PM   #50
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Swiss Chicken Strata

6 cups French bread cut into 1/2-inch cubes, divided
1 1/2 cups Gruyere or Swiss cheese (about 6 ounces), divided
1 1/2 cups chopped cooked chicken or turkey
3/4 cup chopped red or green bell pepper
4 eggs, beaten
2 cups milk
1/4 Cup Dijon Mustard
Layer 3 cups bread cubes, 1 cup cheese, chicken or turkey and chopped pepper in greased 2-quart oblong baking dish; top with remaining bread cubes. Whisk together eggs, milk and mustard in medium bowl until combined. Pour mixture over bread layer, being careful to moisten all of the bread. Sprinkle with remaining cheese. Cover; refrigerate for at least 2 hours or overnight. Bake at 325¡F for 45 minutes or until knife inserted in center comes out clean. Let stand for 10 minutes before serving. Garnish as desired.
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Old November 12th, 2008, 11:23 PM   #51
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Shrimp And Chicken Brochette

24 large shrimp, peeled and deveined
1 pound boneless chicken breasts, cut into 1 1/2-inch cubes
2 small red bell peppers, cut into 1 1/2-inch pieces
1 medium zucchini halved lengthwise and cut into 1 1/2-inch pieces
1/2 cup Dijon Mustard
1/2 cup apple juice
1 Tablespoon reduced sodium soy sauce
2 cloves garlic, minced
Hot cooked couscous
Mix shrimp, chicken, peppers and zucchini in large bowl. Blend mustard, apple juice, soy sauce and garlic in small bowl; reserve 1/3 cup mustard mixture. Pour remaining mustard mixture over chicken mixture. Cover and marinate in refrigerator at least 2 hours. Alternately thread shrimp, chicken, pepper and zucchini onto 12 (10-inch) skewers. Grill or broil skewers until shrimp and chicken are done, about 8 to 10 minutes, brushing with marinade and turning occasionally. Heat reserved mustard mixture. Arrange skewers on serving platter; drizzle with heated mustard mixture. Serve over couscous.
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Old November 12th, 2008, 11:24 PM   #52
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Honey Mustard Brie Amandine

1/2 of a 17 1/4-ounce package frozen puff pastry (1 sheet)thawed
1 (8-ounce) wheel of Brie cheese
2 tablespoons Honey Mustard
1/3 cup Sliced Almonds, toasted
1 egg, beaten
Snack Crackers
Roll puff pastry on floured surface to flatten. Brush top and sides of cheese wheel with mustard; coat with almonds. Place, top side down, in center of pastry sheet. Gently fold pastry around cheese, trimming as necessary. Seal edges. Place seam side down on greased baking sheet. Decorate with cutouts from pastry trimmings. Brush with beaten egg. Bake at 400¡F for 15 to 18 minutes or until golden brown. Let stand 10 minutes before serving. Serve with crackers.
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Old November 12th, 2008, 11:25 PM   #53
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Seafood Salad Pastries

1 (12-ounce) package imitation crab meat, flaked
1/2 cup finely chopped green bell pepper
1/3 cup shredded carrot
1/2 cup mayonnaise
1/4 cup Spicy Brown Mustard
1 (17 1/4-ounce) package frozen puff pastry sheets, thawed
1 egg white, slightly beaten
2 tablespoons sesame or poppy seed
Blend crab meat, green pepper, carrot, mayonnaise and mustard in small bowl. Refrigerate until serving time. Unfold each pastry sheet on ungreased baking sheet. Brush each with egg white; sprinkle with sesame or poppy seed. Cut each sheet into 18 (3 x 1 1/2-inch) rectangles. Bake at 350¡F for 25 minutes; cool. To serve, separate pastry rectangles and split in half horizontally. Spoon a tablespoonful seafood mixture on bottom half of each pastry; replace tops. Serve immediately.
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Old November 12th, 2008, 11:28 PM   #54
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Sausage Mushrooms

Large Fresh Mushrooms
Spicy Ground Sausage
Sesame Seeds (optional)
Preheat oven to 500. Remove stems from mushrooms. Make small balls of sausage and place in mushroom cap. Sprinkle with optional sesame seeds. Bake 10 min.
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Old November 12th, 2008, 11:29 PM   #55
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Wisconsin Wings

18 Snack Crackers, finely rolled (about 3/4 cup crumbs)
1/3 cup shredded Parmesan cheese
1 teaspoon dried oregano leaves
1/2 teaspoon garlic powder
1/2 teaspoon paprika
1/8 teaspoon coarse ground black pepper
2 pounds chicken wings, split and tips removed
1/3 cup Dijon Mustard
Mix cracker crumbs, Parmesan cheese, oregano, garlic powder, paprika and pepper in shallow dish; set aside. Coat chicken wing pieces with mustard; roll in crumb mixture to coat. Place on greased baking sheet. Bake at 350¡F for 35 to 40 minutes or until golden brown, turning pieces over halfway through baking time. Serve warm.
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Old November 12th, 2008, 11:29 PM   #56
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Cajun Peanuts

1 egg white, slightly beaten
2 Teaspoons paprika
1 1/2 Teaspoons kosher salt
1/2 teaspoon dried oregano leaves
1/2 teaspoon dried thyme leaves
1/2 teaspoon garlic powder
1/2 Teaspoon onion powder
1/2 Teaspoon fresh coarsely ground black pepper
1/4 Teaspoon ground white pepper
1/4 Teaspoon ground red pepper
2 cups Dry Roasted Unsalted Peanuts
Blend egg white, paprika, salt, oregano, thyme, garlic powder, onion powder, black, white and red peppers in medium bowl. Stir in peanuts. Spread peanut mixture in single layer on lightly greased baking sheet. Bake at 350¡F for 10 minutes or until peanuts are toasted and dry. Cool completely. Store in airtight container.
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Old November 12th, 2008, 11:30 PM   #57
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Vegetarian Pizza Nachos

24 Snack Crackers
2/3 cup shredded part-skim mozzarella cheese, divided
1/3 cup shredded zucchini
2 tablespoons chopped green bell pepper
1/2 cup prepared chunky-style spaghetti or pizza sauce
1 tablespoon grated Parmesan cheese
1/2 teaspoon dried oregano leaves
Arrange crackers on 12-inch pizza pan, overlapping slightly and leaving a 3-inch border. Layer 1/3 cup mozzarella cheese, zucchini and pepper on wafers. Top with sauce, remaining mozzarella cheese, Parmesan cheese and oregano. Broil for 2 to 3 minutes or until cheese melts. Serve immediately.
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Old November 12th, 2008, 11:31 PM   #58
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Beef Ribs With Fruity Barbeque Sauce

4 Pounds beef back ribs, cut into individual ribs
1/4 Cup Steak Sauce
1/4 cup tomato ketchup
1/4 cup apricot preserves
Arrange ribs on rack in large roasting pan. Bake at 400¡F for 30 minutes. Heat steak sauce, ketchup and apricot preserves in small saucepan until hot and blended; brush on both sides of ribs. Bake 30 minutes more or until ribs are tender, basting occasionally with sauce
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Old November 12th, 2008, 11:33 PM   #59
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Blue Cheese And Bacon Dip

1 cup dairy sour cream
8 ounces sliced bacon, cooked and crumbled
4 ounces crumbled blue cheese
1 (6.5-ounce) package Snack Sticks
Mix sour cream, bacon and blue cheese in bowl. Refrigerate at least 1 hour to blend flavors. Serve as a dip with snack sticks.
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Old November 12th, 2008, 11:34 PM   #60
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Italian Salsa Dip

1 (14 1/2-ounce) can Italian-style crushed tomatoes
1/2 cup chopped green bell pepper
1/2 cup shredded zucchini, squeezed dry
1/4 cup chopped onion
1 clove garlic
crushed Snack Crackers
Mix tomatoes, green pepper, zucchini, onion and garlic. Refrigerate at least 1 hour to blend flavors. Serve as a dip with crackers.
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