Northwest NEWS

December 21, 1998

Home & Garden

Dining In: Ring in the New Year with Good Taste

Shrimp Cocktail in Artichokes

   4 cooked medium artichokes, chilled
   2 Tbsp. lemon juice
   1 medium avocado, peeled and diced
   Cocktail sauce (recipe follows)
   3/4 c. cooked, shelled small shrimp
   Parsley sprigs, optional

   Toss avocado with lemon juice until well-coated; drain. Remove center petals and fuzzy center from chilled artichokes. Spoon 1 Tbsp. cocktail sauce into center of each artichoke. Toss together avocado and shrimp; spoon into artichokes. Top each with 1 Tbsp. cocktail sauce. Garnish with parsley. Pass remaining cocktail sauce as dip for leaves. Serve immediately. Makes 4 servings.

Cocktail Sauce:
   Combine 2/3 c. each chili sauce and ketchup, 4 tsp. prepared horseradish, and 1 Tbsp. lemon juice; mix well. Chill.

Basic Artichoke Cooking Directions:
   Wash artichokes under cold, running water. Cut off stems at base and remove small bottom leaves. Cut off top 2 inches of artichokes and discard. Trim leaf tips, as desired. Stand artichokes upright in deep stainless saucepan large enough to hold snugly. Add 1 tsp. salt, I Tbsp. lemon juice, and enough boiling water to cover by 2 to 3 inches. Cover, boil gently 30 to 40 minutes or until just tender (base can be pierced easily with fork). Plunge into cold water to stop cooking; remove and turn upside down to drain. Cool to room temperature. Cover and chill in the refrigerator until ready to assemble.

Orange-Cranberry Fizz


Orange-Cranberry Fizz.

   1 quart cranberry-raspberry juice blend, chilled
   2 c.cranberry-flavored or plain ginger ale, chilled
   2 c. orange juice
   2 c. lemon-lime seltzer, chilled
   Orange and lime slices and cranberries for garnish

   In large pitcher (about 3 quarts), mix cranberry-raspberry juice, ginger ale, and orange juice. Refrigerate until ready to serve. Just before serving, stir in seltzer. Garnish with orange and lime slices and fresh cranberries.

Parmesan Stuffed Mushrooms

   30 to 36 small mushrooms
   1/2 c. finely chopped onion
   1 Tbsp. butter of margarine
   1/2 c. finely chopped walnuts
   1/3 c. chili sauce
   5 Tbsp. grated Parmesan cheese, divided

   Remove stems from mushrooms; finely chop stems to equal 3/4 cup. Sauté stems and onion in butter 4 to 5 minutes until onion is tender and moisture evaporates. Stir in walnuts, chili sauce, and 2 Tbsp. Parmesan cheese. Place mushroom caps in 3-quart oblong baking dish. Divide remaining 3 Tbsp. cheese among mushrooms, spooning a small amount into each cap. Fill caps with walnut mixture, mounding slightly. Bake in 350 degree oven 15 to 20 minutes or until mushrooms are cooked but still firm. Makes 30-36 appetizers.

Holiday Cheese Ball

   1/2 lb. Cheddar cheese, finely grated
   1 3-oz. package cream cheese, softened
   3 Tbsp. sherry
   1/4 c. coarsely-chopped, pitted ripe olives
   1/2 tsp. Worcestershire sauce
   Dash each: onion, garlic, and celery salts
   1/2 c. packaged coarsely snipped smoked sliced beef

   In a large bowl, with mixer at medium speed, thoroughly combine cheeses, sherry, olives, Worcestershire sauce, and salts. Shape mixture into a ball; wrap in foil, then refrigerate until needed. About 30 minutes before serving, remove foil from cheese ball and reshape into ball with hands. Then roll it in the sliced beef until it is completely coated. Makes a 3-inch ball.

Curried Cheese Fondue

   2 Tbsp. mango chutney
   2 Tbsp. low-fat cream cheese
   3/4 c. finely chopped onion
   1/2 c. low-fat evaporated milk
   3 Tbsp. flour
   1 Tbsp. curry powder
   1/2 Tbsp. ground ginger
   6 oz. shredded Cheddar cheese
   3/4 c. chicken broth

   Chop the chutney and put it in a small bowl, including the syrup with the solids. In a medium saucepan over medium heat, combine the cream cheese, onion and milk. Cook, stirring with a wooden spoon, until the cheese melts. Blend in the flour, curry powder, and ginger until all the lumps dissolve. Cook until the mixture thickens and holds the tracks left by a spoon, 2-3 minutes. Stir in the Cheddar cheese until it melts. Whisk in the chicken broth. Stir in the chutney. Transfer to a fondue pot. Serve warm, accompanied by boiled shrimp, cubed turkey, apple slices, celery sticks, and pita chips. Makes 1-1/2 cups, serves four as a main course, eight as a dip.

Cider Egg Nog

   1 egg
   1 banana
   3/4 c. cold milk
   3/4 c. cold cider

   Mix first four ingredients together in an electric blender. Sprinkle with nutmeg. Makes 2-4 drinks.


   4 oz. coffee-flavored liquer
   6 1/2 tsp. instant coffee
   1 package lite hot chocolate mix
   2 scoops frozen yogurt or ice cream

   Combine all ingredients in blender. Makes one drink.