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| Baked
Mushroom Caps W/Wild Rice Stuffing (Chef
Norm)
Cheese Ball Recipe (Chef Norm) Cheesy Wild Rice Nibblers Recipe Crispy Cheese Wafers Dill Pickled Eggs (Chef Norm) Endive Stuffed With Wild Rice Mixture Recipe Holiday Tuna Tree Jamaican Jerk Chicken Wings Marinated Mushrooms (Chef Norm) Mexican Shrimp Appetizer (Chef Norm) Oysters On Mushrooms (Chef Norm) Roasted Garlic Swedish Meatballs Shrimp - Filled Mushrooms (Chef Norm) Shrimp Canapes (Chef Norm) Shrimp Cocktail Tarts (Chef Norm) Shrimp In The Blanket (Chef Norm) Smoked Salmon Souffle (Chef Norm) Tuna Toasties (Chef Norm) |
Yield: 20 Appetizers
1 15 oz. pkg.
Refrigerated pie crust with top
Finely chopped Romaine lettuce
1 12 oz. pkg.
Frozen small cooked shrimp, thawed,rinsed, drained
2 cloves
Garlic, finely minced
1 small
Onion, finely minced
1 sm. bottle
Spicy Cocktail sauce
Heat oven to 450F.
Allow both pie crust pouches to stand at room
temperature for 15 to 20 minutes.
Unfold each crust; remove top plastic sheet.
Press out fold lines. Invert and remove remaining plastic sheet.
Cut about ten 3 inch circles from each crust.
Fit circles over backs of miniature muffin
cups.
Pinch 4 or 5 equally spaced pleats around
sides of cup.
Prick generously with fork.
Bake at 450F for 9 to 13 minutes or until
light golden brown.
Cool completely; remove from muffin cups.
Place small amount of chopped lettuce, garlic
and onion in each tart shell.
Spoon shrimp pieces over lettuce layer.
Top with small amount of cocktail sauce.
Garnish as desired.
Yield: 20 appetizers
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DILL
PICKLED EGGS by:
Chef Norm
Yield: 6 Servings
3 Dozen
Hard Boiled Eggs
2 lg
Bunches Fresh Dill, roughly chopped
2 lg Jars
Generic Dill Pickle Spears (or slices)
2 cloves
Garlic, chopped
1 bunch
Fresh Chives
1 tspn.
Dried Dill
2 lg
Yellow Onions, sliced into rings
1 lg
Green Pepper, sliced into rings
2 lg
Sweet Red Peppers, sliced into rings
1 qt
Cider Vinegar
1 qt
Bottled Water
5 whole
Cloves
Drain pickle juice into large pan.
Add cider, water, cloves, chives, garlic and
dill.
Bring liquid mixture to full boil; then reduce
heat to simmer for 45 minutes to one hour.
Place eggs, vegetable slices and pickle spears
into large glass or hard plastic container.
Strain liquid mixture through a pasta collander
and pour liquid over eggs and vegetables.
Let sit for 24-36 hours at room temperature.
The vinegar should make it safe without refrigeration.
The eggs will be a very, very bright yellow
and have a wonderful dill flavor the whole way through.
The vegetables and pickles will have a dill
flavor never before experienced.
Can be eaten separately as an appetizer or
used as a garnish.
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Roasted
Garlic Swedish Meatballs
1
Lb
Ground Beef, Extra Lean
1/2 Cup
Plain Dry Bread Crumbs
1
large Egg
1 Jar
Ragu Cheese Creations - Roasted Garlic
1 Jar
Parmesan Pasta Sauce
1 1/4 Cup
Beef Broth
2 Tspn
Worcestershire Sauce
1 Tspn
Allspice
In large bowl, combine ground beef, bread crumbs
and egg; shape into 20 (1 1/2-inch) meatballs.
In 12-inch non-stick skillet, brown meatballs
over medium-high heat.
Meanwhile, in medium bowl, combine Ragu Pasta
Sauce, beef broth, Worchestershire sauce and
allspice; stir into skillet.
Bring to a boil over high heat.
Reduce heat to low and simmer uncovered, stirring
occasionally, 10 minutes or until meatballs are done
and sauce is slightly thickened.
Serving Ideas : Serve over hot, cooked pasta.
NOTES : When in a hurry I use frozen meatballs
- either store bought or homemade ones I have
frozen previously.
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HOLIDAY
TUNA TREE by: Chef Norm
Yield: 12 Servings
19 oz
Tuna, solid white canned
16 oz
Cream cheese
1 tblspn
Lemon juice
1/4 cup
Olives, finely chopped
1/2 cup
Walnuts, finely chopped
1/4 tspn
Salt
1/3 tspn
Dry mustard
1/4 tspn
Fresh ground Black Pepper
1/2 tspn
Dried Thyme
1/4 tspn
Garlic powder
1 pan
Christmas Tree Mold
Spray an appropriate 4 cup mold with Pam.
In a large bowl, combine cream cheese and
tuna.
Add remaining ingredients and stir well.
Place in mold and refrigerate.
Unmold onto a serving plate.
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TUNA
TOASTIES by: Chef Norm
Yield: 6 Servings
1 220 g can
tuna or skinned salmon
1/2 cup
Mayonnaise
1 Small
onion, finely chopped
2 cloves
garlic, finely minced
1 tspn.
Curry powder
1 Loaf
white sliced bread, crusts removed
1/2 cup
Butter, melted
Paprika
Combine the first 5 ingredients, mix well.
Brush both sides of slices of the bread with
melted butter.
Spread tuna filling, roll up diagonally, secure
with a toothpick,
sprinkle with paprika. bake at 350deg F for
10-15 minutes.
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Shrimp
In The Blanket by: Chef
Norm
12 large
shrimp
1 Tbspn. white
wine
1 clove
garlic, crushed
1/2 tsp.
salt
12
egg roll wrappers
1 large
egg yolk
Oil for frying
Shell and clean shrimp, without removing the
tails or the tail shells.
Marinate shrimp with wine, garlic and salt
for 1 hour.
Cut egg roll sheets in half, and wrap around
each shrimp, closing it with egg yolk.
Deep fry in high heat about 1 minute or until
golden brown.
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JAMAICAN
JERK CHICKEN WINGS
Yield: 4 Servings
-----for the marinade-----
1 med.
Onion; chopped
2/3 cup
Scallions; chopped
2 cloves
Garlic
1/2 tspn.
Thyme; crumbled
1 1/2 tspn.
Salt
1 1/2 tspn.
Ground allspice
1/4 tspn.
Nutmeg; grated
1/2 tspn.
Cinnamon
1/4 cup
Jalapeno pepper; minced
1 tspn.
Black pepper
6 drops
Tabasco sauce
2 tblspn.
Soy sauce; low sodium
1/4 cup
Vegetable oil
-----add to marinade-----
18 Chicken wings; trimmed
In a food processor or blender, puree all ingredients
except for the wings.
In a large shallow dish arrange the wings
in one layer and spoon the marinade over them,
rubbing it in (use rubber gloves).
Let them marinate, covered & chilled,
turning them once, at least 1 hour, or preferably, overnight.
Arrange the wings in one layer on an oiled
rack set over a foil-lined roasting pan,
spoon the marinade over them & bake in
the upper third of a preheated 450F oven, 30-35 minutes,
or until they are cooked through.
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Shrimp
- Filled Mushrooms by:
Chef Norm
1
pound large mushrooms
caps
2 (4 1/2 oz.)
can shrimp finely chopped
1/2 cup
celery minced
3 cloves
garlic, finely chopped
1 sm
onion, finely chopped
1/2 pound
very lean finely ground pork
1/2 teaspoon
salt
1 dash
pepper
1/2 cup
Olive oil
2 tblspns
soy sauce, low sodium
1 cup
chicken broth (homemade preferred) (low salt canned will do)
Wipe mushrooms with slightly damp towel and
remove stems.
Mix shrimp, celery, pork, garlic, onion, salt
and pepper.
Fill mushroom caps generously with shrimp
mixture.
Heat oil, soy sauce, and broth in large heavy
skillet over medium heat.
Place mushrooms in skillet, filled side up.
Cover and cook 30 minutes or until pork is
well done
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Oysters
On Mushrooms
by: Chef Norm
12
oysters
12 large
mushroom caps
1/2 tspn.
garlic powder
Tabasco sauce
butter
salt & freshly ground pepper
Fry mushroom caps lightly in butter. Place
gill side up in a buttered oven-proof dish.
Place an oyster in each cap.
Put a small amount of butter, garlic powder,
salt, pepper and Tabasco sauce on top of each oyster.
Bake at 475ø F. until oysters are opaque
but not overcooked.
A Bechamel sauce may be served with this dish
if you wish.
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Barbara's
Stuffed Mushrooms Recipe
8 ounces
bulk sausage
2 cups
cooked wild rice
1/2 cup
frozen chopped spinach -- thawed and drained
12 ounces
garlic and herb cheese spread
12
fresh whole mushrooms -- stems removed
Brown sausage; drain. Blend with remaining
ingredients.
Stuff mushrooms and bake at 350 deg for 15
minutes.
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Mexican
Shrimp Appetizer by: Chef Norm
1 1/2 pounds
medium size shrimp, cooked, shelled and deveined
1/4 tspn
grated lime zest (peel)
1/4 tspn.
garlic powder
1/4 cup
each lime juice and dry white wine
1/2 cup
catsup
Salt to taste
3 - 4 drops
liquid hot pepper seasoning (or more to taste)
Place shrimp in a deep bowl.
Add lime zest, lime juice, wine, catsup, garlic
powder, salt to taste and hot pepper seasoning.
Stir until well blended.
Cover and chill at least 4 hours or until
next day.
Serve cold or at room temperature.
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Marinated
Mushrooms by: Chef
Norm
1/2 cup
olive oil
2 large
cloves garlic, minced
1/4 cup
lemon juice or red wine vinegar
1 Tbspn.
coriander seeds
1/2 tspn.
salt
1/2 tspn.
dried thyme leaves
1/4 tspn.
pepper
1 1/2 pound
fresh mushrooms
In 10 inch skillet over medium heat, heat oil
with garlic, 2 minutes.
Add remaining ingredients except mushrooms.
Heat to boiling Add
mushrooms. Cover; simmer 5 minutes or until
mushrooms are slightly
softened. Stir occasionally. Pour into med.
bowl. Cover, refrigerate
until serving time, at least 6 hours. Serve
as an appetizer with
toothpicks. Or may be used as a first course
on salad greens. Will make
about 3 1/2 cups.
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Crispy
Cheese Wafers
1 pound Cheddar or Monterey Jack Cheese
Preheat the oven to 350. Cut the cheese into
1/16 inch thick slices with a wire cheese slicer.
Place on a non stick baking sheet an inch
apart to allow spread room for the cheese.
Bake about 30 minutes or until the cheese
stops bubbling.
Baking time may vary on your oven. Remove
with anon stick spatula and cool on wax paper
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Cheese
Ball Recipe by: Chef Norm
8 ounces
grated cheddar cheese
8 ounces
cream cheese
4 ounces
blue cheese
1/2 tspn.
garlic powder
1/2 tspn.
onion powder
1/2 cup
Unsalted butter
1 tspn.
Hungarian paprika
1/4 tspn.
salt
1/4 tspn.
pepper
1 tspn.
worchestershire sauce
Mix well and form into ball. Roll in cooked
wild rice and chopped pecans.
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Cheesy
Wild Rice Nibblers Recipe
12 slices
french bread -- or sour dough bread
3 tblspns
butter -- softened
1/2 cup
cooked wild rice -- well-cooked
1/2 cup
finely chopped fresh mushrooms
1/4 cup
finely chopped green pepper
1 small
onion -- finely chopped
1/2 cup
grated medium cheddar cheese
1/4 cup
miracle whip
1 tspn
worcestershire sauce
Cook wild rice. Diagonally slice bread 1/2"
thick.
Spread lightly with butter on both sides;
lightly toast under broiler.
Combine wild nice with mushrooms, green pepper,
onion, cheese and Miracle Whip.
Season with Worcestershire Sauce.
Spread generous amount of mixture on bread;
return to broiler.
Broil until well-heated through and bubbly.
YIELD: 36 Appetizers
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Endive
Stuffed With Wild Rice Mixture Recipe
2 cups
cooked wild rice
1/3 cup
toasted -- chopped pine nuts
1/2 cup
white raisins
1/3 cup
mayonnaise
1/3 cup
sour cream
1/4 tspn
curry powder
Combine and stuff into Belgian endive.
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Baked
Mushroom Caps With Wild Rice Stuffing by: Chef
Norm
1
medium onion -- chopped very finely
12
Mushroom caps
1/2 cup
diced mushroom stems
2
tblspns herb butter
1
cup wild
rice, cooked
5
slices bacon -- cooked
& crumbled
2
cloves garlic, finely minced
Parmesan Cheese
Saute' onions, garlic and mushroom stems in
herb butter.
Add wild rice and bacon.
Stuff into mushroom caps.
Sprinkle with freshly ground parmesan cheese.
Bake at 350' for 15 to 20 minutes.
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Shrimp
Canapes by: Chef Norm
6
slices white bread -- homemade-type
3
tblspns unsalted butter -- softened
12 slices
tomatoes -- small, thin round slices
48 slices
ripe olives
12 small
shrimp -- cooked
2
cloves garlic, finely minced
1/4 cup
mayonnaise
1
tblspn bottled horseradish -- drained
12
dill sprigs
Spread the bread with the butter, cut it into
twelve 2-inch squares, and
on it arrange decoratively the tomatoes, the
olives, and the shrimp. In
a small bowl combine well the mayonnaise,
garlic and the horseradish, dot the
shrimp with the mixture, and garnish it with
the dill. The canapes may
be made 30 minutes in advance and kept covered
and chilled. Arrange the
canapes on a platter. Makes 12 canapes.
Notes: These are great when mixed with other
canapes on a tray.
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Smoked
Salmon Souffle by: Chef Norm
2 small
onions -- chopped fine
2 cloves
garlic, finely chopped
6 tblspns
unsalted butter
1/2 pound
smoked salmon -- chopped
6 tblspns
all-purpose flour
2 cups
milk
8 large
eggs -- separated
3 tblspns
finely chopped fresh dill
1/2 cup
grated parmesan cheese
Preheat oven to 375øF. and butter and
flour a 2-quart souffle dish, knocking out excess flour.
In a large saucepan cook onions and garlic
in butter over moderate heat, stirring, until softened.
Add salmon and cook, stirring, 5 minutes.
Stir in flour and cook over moderately low
heat, stirring, about 2 minutes.
In a small saucepan heat milk to a bare simmer
and add gradually to salmon mixture, stirring constantly.
Boil salmon mixture, stirring constantly,
until thickened, about 2 minutes.
Remove pan from heat and whisk in egg yolks,
dill, and Parmesan.
Transfer salmon mixture to a large bowl.
In another large bowl with an electric mixer
beat egg whites with a pinch salt until they just hold stiff peaks.
Stir one fourth whites into salmon mixture
to lighten and fold in remaining whites gently but thoroughly.
Pour mixture into prepared dish and put in
middle of oven. Reduce oven temperature to 350øF.
and bake souffle 50 minutes, or until puffed
and golden and a tester comes out clean. Serve immediately.
Serves six to eight.
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