Antipasto Kabobs

16 refrigerated cheese filled tortellini, about 2 oz

6 oz. thinly sliced salami or other thinly sliced cooked meat

1 can artichoke hearts, drained and halved or quartered, 14 oz

16 large pimiento stuffed green olives

16 pickled banana peppers or small pepperoncini salad peppers

16 red or yellow cherry tomatoes

1 recipe herb balsamic vinaigrette or 2/3 cup bottled Italian salad dressing, recipe follows

Cook pasta according to package directions; drain. Rinse with cold water; drain well. Fold salami slices in half; roll up. On sixteen 6 inch wooden skewers, thread salami rolls, tortellini, artichoke pieces, olives, peppers, and tomatoes. Put kabobs in single layer in shallow plastic storage containers. Drizzle Herb Balsamic Vinaigrette over kabobs. Cover land chill for at least 2 hours or up to 24 hours, turning kabobs occasionally. Drain kabobs to serve. Makes 16 kebabs. Note: If desired, substitute 1 cup cubed provolone cheese or mozzarella cheese for the tortellini

Herb Balsamic Vinaigrette: In screw top jar, mix 1/3 cup olive or or salad oil; 1/3 cup white balsamic, balsamic or red wine vinegar, 1 Tbsp. snipped fresh thyme, oregano, or basil, or 1/2 tsp. dried thyme, oregano or basil and 1 clove garlic, minced. Cover and shake well.

Savory Chicken Bites

Makes 32 chicken appetizers                 

 

  1 package (8 ounces) cream cheese, room temperature
  1/2 teaspoon lemon juice
  1/2 teaspoon dried leaf basil, crushed
  1/4 teaspoon onion powder
  Dash thyme leaves, crushed
  1 cup minced cooked chicken
  1/4 cup finely chopped celery
  1 jar (2 ounces) chopped pimiento, drained
  2 cans (8 ounces each) crescent rolls
  1 egg, beaten
  1 teaspoon sesame seeds, optional

 

Combine cream cheese, lemon juice, basil, salt, thyme; mix until well blended. Stir in chicken, celery, and pimiento; mix  well.
                 
Separate dough into eight rectangles, firmly pressing the perforations to seal. Spread cream cheese mixture over each      rectangle, leaving 1/2 inch uncovered on one long edge. Roll up, starting with the long edge which has cream cheese right  to the edge; seal edges. Brush rolls with egg; sprinkle with sesame seeds. Cut each roll into 4 portions. Place chicken    bites, seam side down, on lightly greased baking sheet. Bake at 375° for 15 to 20 minutes, until golden brown. Serve       immediately.

Crab Stuffed Mushrooms

12- 14 stuffing mushrooms (medium size)
1 Tablespoon of butter
1 clove of garlic, minced
4 green onions, chopped
1 can of flaked crab meat (6 oz. - drained)
1 can of water chestnuts (5 oz. - drained and chopped up)
1/2 cup of mayonnaise
2 Tablespoons of chopped parsley
6 slices of bread made into bread crumbs in a food processor
salt and pepper to taste


Melt the butter in a frying pan and saute the chopped garlic and green onions. Add the flaked crab meat and bread crumbs. Remove from heat and add water chestnuts, mayonnaise and salt and pepper. Mix with a wooden spoon until the mixture sticks together.
Quickly wash the mushrooms and pat dry. Remove the stems. Fill the mushroom with the bread crumb mixture and pat into a ball.
Put mushrooms on a baking tray (does not require to be greased) and bake for about 25 minutes at 350 degrees Fahrenheit or until mushroom caps start to brown.

Bacon Onion Pinwheels

10 slices bacon, crisply cooked, crumbled

1/2 cup finely chopped onion

1/4 cup (1/2 stick) butter or margarine, softened

2 Tbsp. chopped fresh parsley

2 cans (8 oz. each) refrigerated crescent dinner rolls

Mix all ingredients except crescent rolls.

Unroll crescent roll dough; separate into 8 rectangles. Firmly press perforations to seal. Spread each rectangle evenly with bacon mixture; roll up starting

from short side. Cut each roll into 4 slices. Place pinwheels on ungreased cookie sheets; flatten slightly.

Bake at 375°F for 15 minutes or until golden brown

Deviled Eggs A La Potatoes

 2 medium potatoes, scrubbed and pierced
12 hard boiled eggs, shells removed and halved lengthwise
1/2 cup light mayonnaise
1/3 cup 2% milk
3 tablespoons prepared mustard
2 teaspoons sugar
1/4 teaspoon salt
Paprika to garnish

 Wrap each potato individually in a paper towel and place in microwave about 1/2-inch apart.  Microwave on high setting 5 - 6 minutes or until fork tender.  Remove from microwave. Immediately cut each potato in half lengthwise.  Let stand 5 minutes to cool slightly.  Place 12 egg yolk halves in large bowl (see note below).  Place all of the egg white halves on a large serving plate.  Using a spoon, scoop out potato “meat” and place in bowl with the egg yolks.  Mash with fork or potato masher.  Add remaining ingredients except paprika.  Stir until well blended.  Using a teaspoon, place equal amounts of the mixture in each egg white half. Cover with plastic wrap and refrigerate 3 hours before serving. Sprinkle with paprika and serve chilled.   

Note:  The remaining 12 egg yolk halves can be finely diced and sprinkled on salads or other vegetable dishes for an extra dose of protein.  Store in airtight container in refrigerator for up to 4 days.

Cajun Stuffed Mushrooms

24 large, fresh mushrooms
2 medium onions, finely chopped
2 medium bell peppers, finely chopped
2 celery ribs, finely chopped
1 pound butter
2 pounds white crabmeat
3/4 cup plus 2 tablespoons fresh lemon juice
4 tablespoons green onions, chopped
4 tablespoons parsley, chopped
2 cup plain breadcrumbs
2 tablespoons plus a dash of Worcestershire sauce
2 tablespoons plus a dash of Tabasco pepper sauce
Salt, black pepper, and white pepper to taste
3 teaspoons ground red pepper or to taste
4 tablespoons dry vermouth

Remove the stems from the mushrooms and reserve them for another use (a good Cajun never throws anything away). Wipe the caps. Preheat oven to 350 degrees.
Saute the onion, bell peppers, and celery in 1/2 pound butter until soft. Stir in the crabmeat and 1/2 cup lemon juice and simmer for 10 minutes. Add the green onions, parsley, and bread crumbs. Add a dash each Worcestershire and Tabasco sauce. Simmer 4 to 5 minutes, stirring often. Season with salt and pepper to taste. Remove dressing from heat and let cool.
Stuff the mushroom caps generously with the dressing and place in a single layer in a shallow ovenproof dish. Melt the remaining 1/2 pound butter and add the remaining 6 tablespoons of lemon juice and 2 tablespoons each of Worcestershire and Tabasco sauce plus the vermouth. Simmer together for 1 minute, pour over the mushrooms, and bake in a preheated 350-degree oven for 15 minutes or broil at 450 degrees for 5 minutes.
Serves 8.