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December 22, 1997

Home & Garden

Recipes

  New Year's Recipes
  
   New Year Crab Balls
  
   1 lb. crab meat, finely chopped
   1/2 c. canned water chestnuts, finely chopped
   1/2 c. whole wheat bread crumbs
   1/2 tsp. white pepper
   1/2 tsp. dried mustard
   1 Tbsp. fresh parsley, finely minced
   1/4 c. scallions (use white and green portions), finely chopped
   1/2 tsp. fresh ginger, finely minced
   4 egg whites
   2 Tbsp. tamari or soy sauce
   2 Tbsp. sesame oil
   1/2 c. whole wheat bread crumbs
  
   Preheat oven to 400 F. Mix together all the ingredients - except the final 1/2 cup of bread crumbs - until well blended. Form into 1-inch balls and roll in the bread crumbs. On a lightly oiled baking sheet, bake for 12-15 minutes or until crab balls are crisp and golden brown. Serve with tamari sauce or a mustard dip.
  
   Mushroom Sausage Strudel
  
   2 lbs. sweet or hot Italian sausage
   2 lbs. mushrooms
   1/4 c. minced shallots or green onions
   6 Tbsp. butter
   2 Tbsp. oil
   Salt
   Freshly ground pepper
   2 8 oz.pkgs. cream cheese
   8-16 sheets filo dough or strudel dough
   Melted butter
   Bread crumbs
  
   Remove sausage from casing and gently saute until no longer pink. Mince mushrooms and saute with shallots in butter and oil over moderately high heat, stirring frequently. Cook until pieces separate and liquid has evaporated. Season to taste with salt and pepper. Combine with sausage and blend in cream cheese. Spread a piece of strudel dough on a damp towel, narrow end toward you. Brush with melted butter and sprinkle on bread crumbs. Repeat with second and third sheets, and then butter but do not crumb fourth sheet. Put a quarter or half of the sausage mixture (depending on the size of roll desired) on narrower edge of strudel dough leaving a 1 1/2" border at sides. Fold in sides, then roll. Place on buttered pan and brush top with butter. Repeat. Bake in 400 F oven till brown or about 20 minutes. Cut with sheers or serrated knife.
  
   Artichoke Nibbles
  
   2 6 oz. jars marinated artichoke hearts
   1 small onion, finely chopped
   1 clove garlic, minced
   4 eggs
   1/4 c. fine dry bread crumbs
   1/4 tsp. salt
   2 or 3 dashes of pepper
   2 or 3 dashes of oregano
   2 or 3 dashes of liquid hot pepper seasoning
   1/2 lb. (2 c.) sharp Cheddar cheese, shredded
   2 Tbsp. parsley, chopped
  
   Drain marinade from 1 jar of artichokes into frying pan. Drain other jar, and discard marinade. Chop all artichokes, and set aside. Add onion and garlic to frying pan. Saute until onion is limp. In medium bowl, beat eggs with a fork; add crumbs, salt, pepper, oregano and hot pepper seasoning. Stir in the cheese, parsley, artichokes and onion mixture. Mix well. Turn into a greased 7 x 11 baking pan. Bake at 325 F for about 30 minutes or until set when lightly touched. Let cool in pan. Cut into 1 inch squares. Serve cold, or reheat for 10 minutes.
  
   Spinach Quiche
  
   1 pkg. frozen chopped spinach
   8 oz. cream cheese, softened
   6 Tbsp. heavy cream
   2 eggs
   1 clove garlic, chopped
   2 Tbsp. butter
   1 to 2 oz. grated Parmesan cheese
   Salt and pepper
   1 baked pie shell
  
   Cook spinach according to package directions. Drain well. Beat cream cheese with heavy cream until smooth. Add eggs, one at a time, beating well after each. Saute chopped garlic in butter until lightly brown. Add to cream cheese mixture, together with Parmesan cheese. Fold in spinach. Add salt and pepper to taste. Fill pie shell; and bake at 375 F, approximately 30 minutes, or until knife inserted in center comes out clean.
  
   Green Onion and Bacon Teasers
  
   2 pkgs. (16 oz. each) bacon, fried crisp and crumbled
   6 green onions, finely chopped
   3/4 c. mayonnaise, salad dressing or fat-free salad dressing
   1/2 tsp. black pepper
   1 loaf (1 lb.) sandwich bread, crusts removed
   Chopped tomatoes for garnish, optional
  
   Cook bacon until crisp. Drain, crumble and set aside. Combine first four ingredients. Toast bread if desired. Spread about 4 tsp. of mixture on each slice of bread. Cut into triangles. Garnish, if desired, with chopped tomatoes.
  
   Pinwheels
  
   1 8 oz. pkg. cream cheese, softened
   1 Tbsp. grated onion
   1 tsp. horseradish
   Dash Worchestershire sauce
   1 4 oz.thinly sliced deli ham
  
   Blend cream cheese, onion, horseradish and Worchestershire sauce until of spreading consistency. Carefully separate slices of ham and lay out each slice, slightly overlapping, about five across on a clean dish towel. Do this for about three rows, all slightly overlapping until you havea rectangle of meat. Spread with cheese mixture. Roll as for a jelly roll, using the dish towel to help bring up all the meat at the beginning of the roll. Press along with your fingers this inner ring and proceed to roll until completed. Chill. When cold, use your fingers to form a better circle. Just before serving, slice into inch slices.
  
   French Style Vegetables
  
   2 cans (16 oz.) whole small carrots, drained, or 2 lbs. fresh baby carrots, cooked al dente
   2 medium cucumbers, quartered, seeded and cut into 1" chunks
   1 lb. fresh mushrooms
   1 1/2 c. salad oil
   1/2 c. vinegar
   1 1/2 tsp. salt
   1 1/2 tsp. dry mustard
   Dash fresh ground pepper
   4 oz. blue cheese, crumbled
  
   In shallow dish combine carrots, cucumbers, and mushrooms. In screw-top jar combine oil, vinegar, garlic, sugar, salt, mustard, and pepper. Cover and shake well. Pour over vegetables. Chill overnight. Before serving drain off marinade; add crumbled blue cheese and toss. Serve with cocktail picks or toothpicks and napkins.
  
   The Wellington
  
   1 pkg. crackers with roasted garlic and herbs
   1/4 c. mushroom duxelle
   1/2 c. mizuna or baby lettuce greens
   2 oz. beef tenderloin
   2 Tbsp. creamy horseradish sauce
   Edible flowers for garnish
  
   Spread crackers with 1 tsp. mushroom duxelle. Place one lettuce leaf on top of duxelle. Cover with shaved beef tenderloin. Top with 1/2 tsp. horseradish sauce. Garnish with edible flowers and baby greens.
  
   Duxelle
  
   1 Tbsp. butter
   1/4 lb. mushrooms (crmini or baby portabello), finely chopped
   1 Tbsp. fresh minced parsley
  
   Melt butter in skillet. Saute mushrooms and parsley over medium-high heat until liquid is released and evaporated (3 to 5 minutes). Salt and pepper to taste, if desired.
  
   The 7th Avenue
  
   1 pkg. crackers with roasted garlic and herbs
   1/3 c. ripe papaya, diced
   1/3 c. ripe mango, diced
   2 tsp. fresh chives, chopped
   1 tsp. olive oil
   3/4 tsp. lime juice
   Salt and pepper to taste
   Baby leaf lettuce
   1/3 c. crabmeat
   Fresh chives for garnish
  
   Combine papaya, mango, chives, olive oil, lime juice, salt and pepper to make salsa. Place 1 baby lettuce leaf on crackers. Place 2 tsp. salsa on top of lettuce. Place 1 rounded tsp. crabmeat on top of salsa. Garnish with chive sprigs.
  
   The Casablanca
  
   1 pkg. crackers
   1 1/2 tsp. paprika
   1 tsp. ground cumin
   1/2 tsp. ground ginger
   1/4 tsp. cayenne pepper
   1/4 c. olive oil
   1 1/2 Tbsp. fresh lemon juice
   1/4 tsp. salt
   1/8 tsp. pepper
   2 skinless, boneless chicken breasts
   1/4 c. red pepper hummus
   Thin roasted red pepper strips for garnish
  
   Combine paprika, cumin, ginger, cayenne pepper, olive oil, lemon juice, salt and pepper for marinade. Marinate chicken for 15 minutes. Broil or grill chicken. Cut chicken crosswise into thin slices. Spread 1 tsp. hummus on original crackers and top with chicken slices. Garnish with roasted red pepper strips.