Category Archives: Appetizers, Dips & Sauces

Hot Artichoke Dip

If you love it – serves 1! Otherwise serves 6

Hot Artichoke Dip
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Ingredients
  1. Hot Artichoke Dip
  2. If you love it – serves 1! Otherwise serves 6
Ingredients
  1. 1 – 14 oz. can artichoke hearts 398ml
  2. drained & chopped
  3. 1/2 cup freshly grated Parmesan
  4. cheese 125ml
  5. 1 cup mayonnaise 250ml
  6. 1 garlic clove, minced
  7. dash lemon juice
Instructions
  1. Mix all ingredients. Bake at 350F (180C) for 10 minutes. Serve with crackers
Notes
  1. Book Reference – The Best of the Best – Vol. 1 (Page: 56), Winners (Page: 40)
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Mexicana Antipasto

Banditos steal for this!

Mexicana Antipasto
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Ingredients
  1. 8 oz. cream cheese 250g
  2. dash garlic powder
  3. 1/2 cup sour cream (fat free is fine) 125ml
  4. 1 large avocado, mashed
  5. 1/4 tsp. lemon juice 1ml
  6. 1 tomato, finely chopped
  7. 1 – 4 oz. can green chilies 114ml
  8. 5 slices bacon, cooked crisp & diced
  9. 3-4 green onions, chopped
  10. 1/4 cup sliced ripe olives 60ml
  11. 1/4 cup sliced stuffed green olives
  12. 60ml
  13. 1 – 8 oz. bottle taco sauce (hot) 250ml
  14. 1 cup grated cheddar cheese 250ml
Instructions
  1. Combine cheese, garlic and sour cream and use as the first layer in a 9″ (23cm) pie plate. Combine avocado, lemon juice, tomato and green chilies for the second layer. Sprinkle on bacon, green onion and olives. Spread taco sauce over all and sprinkle with grated cheddar. Refrigerate. Serve with corn chips or taco chips. Serves 10-12 – hopefully.
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Patience is the ability to let your light shine after your fuse has blown.

Mindless Meat Sauce

Use this sauce in any recipe calling for meat sauce such as spaghetti, lasagne or cannelloni.

Mindless Meat Sauce
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Ingredients
  1. 1 1/2 lb. lean ground beef
  2. 1/2 tsp. sage
  3. 1 tsp. oregano
  4. 1 tsp. basil
  5. salt and pepper to taste
  6. 1 medium onion, finely chopped
  7. 15 large mushrooms, finely chopped
  8. 3 cloves garlic, minced
  9. 28 oz. (796 ml) can tomatoes, chopped
  10. 14 oz. (398 ml) can tomato sauce
  11. 5 1/2 oz. (156 ml) tomato paste
  12. 1 tsp. sugar
Instructions
  1. In a large heavy bottomed pot, brown meat with spices, onion, mushrooms and garlic until onion is soft. Add tomatoes, tomato sauce, paste and sugar. Bring to boil, reduce heat and simmer uncovered, at least 1 hour. Correct seasonings to taste. Store in containers and freeze.
Notes
  1. Book Reference – Enjoy! (Page: 117)
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Stacked Pizza

You must try this appetizer – it’s always a big hit – and it’s not difficult to make.

Stacked Pizza
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Ingredients
  1. 7 sheets phyllo pastry
  2. 1/2 cup butter, melted 125 mL
  3. 1/2 cup freshly grated Parmesan 125 mL
  4. cheese
  5. 1 1/2 cups grated Mozzarella 375 mL
  6. cheese
  7. 1 onion, thinly sliced
  8. 5-6 Roma tomatoes, thinly sliced
  9. 1 tsp. oregano 5 mL
  10. salt & pepper to taste
  11. fresh herb sprigs – thyme, oregano, rosemary
  12. Preheat oven to 375 deg.F (190 deg.C). To thaw and prepare phyllo, follow package instructions. Place first sheet of phyllo on baking sheet, brush with butter and sprinkle with 1 Tbsp.(15 mL) Parmesan cheese. Repeat until all sheets are used. Press firmly so layers will stick together. Sprinkle top sheet with Mozzarella and onions. Arrange tomato slices on top. Season with oregano, salt and pepper. Bake for 20-25 minutes, until edges are golden. Decorate with herbs and cut into squares. Note: Olives, anchovies, peppers can also be used – but don’t overload as this is a delicate crust!
  13. To exercise is human – not to is divine!
  14. Book Reference – Aces (Page: 43)
Instructions
  1. Preheat oven to 375 deg.F (190 deg.C). To thaw and prepare phyllo, follow package instructions. Place first sheet of phyllo on baking sheet, brush with butter and sprinkle with 1 Tbsp.(15 mL) Parmesan cheese. Repeat until all sheets are used. Press firmly so layers will stick together. Sprinkle top sheet with Mozzarella and onions. Arrange tomato slices on top. Season with oregano, salt and pepper. Bake for 20-25 minutes, until edges are golden. Decorate with herbs and cut into squares. Note: Olives, anchovies, peppers can also be used – but don’t overload as this is a delicate crust!
Notes
  1. Book Reference – Aces (Page: 43)
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Curried Chicken Triangles

Curried Chicken Triangles
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Ingredients
  1. 2 tsp. butter 10 mL
  2. 1/2 medium onion, finely chopped
  3. 1/2 cup finely chopped celery 125 mL
  4. 1 Tbsp. flour 15 mL
  5. 1 1/2 tsp. curry powder 7 mL
  6. 1/4 tsp. salt 1 mL
  7. 1/2 cup chicken broth 125 mL
  8. 1 1/2 cups diced cooked chicken 375 mL
  9. 1/4 cup fat-free sour cream 60 mL
  10. 1/4 cup skim-milk plain yogurt 60 mL
  11. phyllo pastry, thawed (about 1/3 of kg.)
  12. 1/4 cup melted butter 60 mL
Instructions
  1. Melt butter in saucepan. Add onion and celery; cook until soft. Add flour, curry powder and salt. Stir for 1 minute. Add chicken broth; simmer for 2 minutes. Remove from heat; add chicken, sour cream and yogurt.
  2. To make triangles: unroll phyllo and lay flat. Cut a 2″ (5 cm) wide strip. Cover remaining phyllo with a damp cloth. Brush the strip with butter. Place 1 tsp. (5 mL) of filling in bottom corner of strip and fold corner to corner (flag fashion) using entire strip. Filling should be sealed in. Continue until all filling is used. Brush triangles with melted butter; bake at 350 deg.F (180 deg.C) for 20-25 minutes. Makes about 50.
  3. To freeze: before baking, freeze on baking sheet then place frozen triangles in zip lock freezer bags. No need to thaw before cooking.
  4. Book Reference – The Best of the Best – Vol. 1 (Page: 65), That’s Trump (Page: 30)
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Hummus

A middle eastern dip – yummus make!

Hummus
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Ingredients
  1. 3 garlic cloves, minced
  2. 19 oz.can (540 ml) chick peas (garbanzo beans), drained
  3. 1/4 cup tahini (sesame seed paste)*
  4. 3 Tbsp. lemon juice
  5. 1 Tbsp. vegetable oil
  6. 2 Tbsp. water or chick pea liquid
  7. 1 tsp. cumin
  8. 1/2 tsp. salt
Instructions
  1. In food processor or blender, mince garlic. Add chick peas, tahini, lemon juice, oil, water, cumin and salt; process until smooth. Taste and adjust seasoning if necessary. Transfer to serving bowl. Makes about 1 1/2 cups. Serve with warm pita bread for dipping.
  2. *If you’re out of tahini, peanut butter makes a good substitute.
Notes
  1. Book Reference – The Best of the Best – Vol. 1 (Page: 51)
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Food is an important part of a balanced diet.

Nuts and Bolts

For those who are mechanically declined!~ and just about anyone else!

Nuts and Bolts
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Ingredients
  1. Nuts and Bolts
  2. For those who are mechanically declined!~ and just about anyone else!
Ingredients
  1. 1 lb. butter
  2. 2 Tbsp. Worcestershire Sauce
  3. 1 Tbsp. garlic powder
  4. 1 1/2 tsp. onion salt
  5. 1 1/2 tsp. celery salt
  6. 4 cups “Cheerios”
  7. 4 cups “Life” cereal (corn chex)
  8. 4 cups “Shreddies” or “Wheat Chex”
  9. 2 boxes pretzels or pretzel sticks
  10. 2 cups peanuts (salted if you insist!)
  11. 1 box “bugels”
  12. 1 box cheese nips or cheese bites
Instructions
  1. Heat oven to 250 F. Place butter in very large roaster and put in oven to melt butter while oven in preheating. Add all ingredients and stir well to coat evenly with butter. Bake for 1 1/2 hours. Stir every 1/2 hour.
  2. Book Reference – The Rest of the Best – Vol. 2 (Page: 71), Grand Slam (Page: 45)
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It’s easy to identify people who can’t count to 10. They’re in front of you in the market express lane.

Parmesan Crisps

Great To Serve Wtih Soup or Salad!

Parmesan Crisps
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Ingredients
  1. 3/4 Cup (175mL) coarsely shredded fresh parmesan cheese
  2. 1 Tsp. Flour
Instructions
  1. Preheat oven to 350 F. (180C). Line a cookie sheet with parchment paper or coat with vegetable oil. In a small bowl, stir cheese and flour together. Spoon 1 rounded teaspoon cheese mixture onto baking sheet. Gently spread mixture to form small circles about 2″ in diameter. Fill sheet with 4 or 5 circles, leaving at least 2″ between each one. Bake in center of oven until golden, about 5-7 minutes. Cool crisps completely on baking sheet before removing. Repeat until all cheese mixture is used. Crisps can made up to 1 day before serving. Store at room temperature in an airtight container. Makes 10-12 crisps.
nstructions
  1. Preheat oven to 350 F. (180C). Line a cookie sheet with parchment paper or coat with vegetable oil. In a small bowl, stir cheese and flour together. Spoon 1 rounded teaspoon cheese mixture onto baking sheet. Gently spread mixture to form small circles about 2″ in diameter. Fill sheet with 4 or 5 circles, leaving at least 2″ between each one. Bake in center of oven until golden, about 5-7 minutes. Cool crisps completely on baking sheet before removing. Repeat until all cheese mixture is used. Crisps can made up to 1 day before serving. Store at room temperature in an airtight container. Makes 10-12 crisps.
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