Recipe Journal


Appetizers

All-American Egg Rolls

Ingredients

1 Quart Cooking oil 15 Cloves fresh garlic, peeled 1/2 Cup Real mayonnaise 1/2 Cup Softened cream cheese 2 Tablespoon Prepared mustard 4 Polish sausages 1 Egg 1/4 Teaspoon Milk 8 Large Egg roll wrappers Chopped parsely

Directions

Heat oil in frying pan to medium-high, about 350 degrees. Combine garlic, mayonnaise, cheese, and mustard in blender until smooth. Remove from blender. Cut each Polish sausage into two shorter halves and score lengthwise. Beat egg and milk with fork until smooth. Place each sausage half at end of egg roll wrapper, add a dollop of mustard sauce and roll sausage into wrapper, sealing ends with egg mixture. Fry in hot oil until lightly browned on all sides. Garnish with chopped parsley and serve with extra mustard sauce.

Almond Puff

Ingredients

1/2 cup butter, softened 1 cup flour, pastry 2 tablespoon water 1/2 cup butter 1 cup water 1 teaspoon almond extract 1 cup flour, pastry 3 each eggs

Directions

Chopped nuts Confectioners' sugar Glaze (below) Heat oven to 350. Cut 1/2 cup butter into 1 cup flour. Sprinkle 2 tbsp. water over mixture; mix with fork. Round into ball; divide in half. On ungreased baking sheet, pat each half into a strip, 12 by 3 inches. Strips should be about 3 inches apart. In medium saucepan, heat 1/2 cup butter & 1 cup water to rolling boil. Remove from heat & quickly stir in almond extract & 1 cup flour. Stir vigorously over low heat until mixture forms a ball, about 1 minute. Remove from heat. Beat in eggs, all at one time, until smooth. Divide in half; spread each half evenly over strips, covering completely. Bake about 60 minutes or until topping is crisp & brown. Cool. Frost with Confectioners' sugar Glaze & sprinkle generously with nuts. 10 to 12 servings CONFECTIONERS' sugar GLAZE Mix 1 1/2 cup confectioners' sugar, 2 tbsp. butter,(softened), 1 to 1 1/2 tsp. almond extract or 1 1/2 tsp. vanilla & 1 to 2 tbsp. Warm water until smooth.

Antipasto Skewers

Introduction

"Marinated mushrooms, zesty Havarti cheese, and cocktail rye (or bread of your choice), skewered on frilly toothpicks are a great, simple appetizer with little work and almost no clean up! You can marinate fresh mushrooms yourself, or dress them up right out of the jar."

Ingredients

10 ounces Havarti cheese, cubed 2 cloves garlic, minced 3 tablespoons olive oil 1 tablespoon fresh parsley, chopped salt and pepper to taste 1 (6 ounce) jar mushroom caps, drained 6 slices cocktail rye bread, quartered

Directions

Mix garlic, olive oil, parsley, salt, and pepper together in a medium bowl. Toss in mushrooms, and allow to marinate for 20 minutes. Thread one piece each, bread, mushroom, and havarti onto cocktail toothpicks or small skewers. Arrange on a platter, drizzle with remaining marinade, and serve.

Cheese Squares

Introduction

Yield: about 80 squares Serves: 20

Ingredients

Ingredients: 2 large loaves white bread 2 4-oz jars of Kraft's Olde English Cheese Spread 3 tbls. Beau Monde seasoning 1 tbls. Worcestershire sauce Tabasco sauce 1 lb. butter

Directions

Preparation: Trim crust off of the bread. Mix together the remaining ingredients very thoroughly. Spread mix on 3 slices of bread. Stack on top of each other. Cut into quarters. Repeat. Freeze on a cookie tray (don't leave this step out! It is important for the texture.) Keep frozen in plastic bags until ready for use. Can be kept up to 3 months, no problem. Bake for 8 minutes, at 400F.

Bacon Mustard Crisps

Introduction

Yield: about 80 crackers.

Ingredients

8 slices smoked bacon 1/2 cup ice water 1/4 cup Dijon mustard 2 cups all-purpose flour 1/2 teaspoon salt 1 tablespoon baking powder 1 teaspoon white pepper 6 tablespoons cold butter, cut into 6 pieces

Directions

Place oven rack in middle position. Preheat oven to 450*F (230*C). Cook bacon in large skillet until crisp. Place on paper towels to drain and reserve 2 tablespoons of bacon drippings. Finely chop bacon. In a food processor fitted with the metal blade, combine water, mustard and 2 tablespoons bacon drippings. Process until just blended. In a food processor fitted with the metal blade, combine flour, salt, baking powder and white pepper. Process to combine. Add butter; pulse until mixture resembles coarse meal. Add mustard mixture and pulse until just blended. Add bacon and pulse one or two times, just enough to blend in bacon. Place mixture on lightly floured work surface. With a floured rolling pin, roll dough to a 1/8-inch thickness. Dip 2-inch round cutter in flour and press into dough. Place rounds on 2 ungreased baking sheets. Gather scraps and roll out and continue to cut out as many rounds as possible. Bake in preheated oven for 10-12 minutes, or until golden. Transfer to cooling racks. Serve with cheese and fruit.

Beer Cheese

Introduction

Ingredients

1 Pkg Cream Cheese 3 Oz, Softened 1 Pkg Sharp Cheddar Cheese 8 Oz, Shredded 1 Clove Garlic, Minced 1 Tbl Worcestershire Sauce 1/2 Tsp Dry Mustard 1/4 Tsp Red Pepper, Ground 1/4 Cup Beer

Directions

Beat cheeses at medium speed with an electric mixer until smooth. Add garlic and next three ingredients; beat well. Gradually add beer, beating until blended. Chill 1 hour. Serve with crusty bread or crackers.

Cheese Chili Bites

Ingredients

Ingredients: 1 c All-purpose flour 1/2 c Finely grated Cheddar cheese 1/4 ts Salt 1 Egg, beaten 1/2 ts Dry mustard 1 tb Cold water 1/2 ts Hot chili powder 1 tb Sesame seeds 1 lg Pinch cayenne pepper 1 tb Poppy seeds 1/4 c Butter or margarine

Directions

Preheat oven to 400'F. (205'C.). Sift flour, salt and spices into a bowl. Cut in butter finely until mixture resembles breadcrumbs. Add grated cheese and mix well. Mix egg with cold water. Add 2 tablespoons of egg mixture to cheese mixture and mix to form a fairly stiff dough. Knead gently on a lightly floured surface. Roll out dough to a 12x6" rectangle. Trim edges. Cut in half lengthwise and transfer to a baking sheet. Brush each half with remaining egg mixture. Sprinkle 1 half with sesame seeds and the other half with poppy seeds. Cut each half in 10 triangles and separate slightly to prevent sticking. Bake in preheated oven 10-12 minutes or until light golden and cooked through. Cool on a wire rack. Store in an airtight container up to 2 weeks.