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Courses Archives: Appetizer

Creamed Spinach

By on September 30, 2021 in

Creamed Spinach

Flora S.
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Ingredients
  

  • 1 10 ounce package frozen chopped spinach, thawed and drained
  • ½ cup evaporated milk
  • ½ teaspoon garlic powder
  • ¼ teaspoon dried minced onion
  • ¼ cup minced onion

Instructions
 

  • In a blender or food processor, blend spinach and milk until smooth. Add garlic powder, dried onion and fresh onion and mix well.
  • Pour into medium saucepan and cook over medium heat until thickened, about 3 minutes.
  • Reduce heat to low and simmer for 10 minutes.

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Cheese Biscuits

By on September 29, 2021 in

Cheese Biscuits

Carrie M.
I have had this recipe for years and used to make it for a holiday brunch I would do for my friends. They were always a hit.
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Ingredients
  

  • 1 ½ cup all-purpose flour
  • ¼ tsp dry mustard
  • ¼ tsp salt
  • ⅛ tsp pepper
  • 1 pinch cayenne pepper
  • 1 cup cold butter cut into chunks
  • 1 cup grated swiss or gruyere cheese
  • 1 cup grated Jarlsburg or Emmenthal Cheese
  • 1 egg
  • 4-6 tbsp light or heavy cream

Instructions
 

  • Using a food processor, mix flour, mustard, salt, black and cayenne peppers.
  • Add butter and pulse to form fine crumbs. Add cheese, pulse until finely chopped.
  • Add the egg and 4 tbsp cream, pulse just until a soft, crumbly dough forms. Add remaining cream if dough is dry.
  • Shape the dough into a disk, cover with plastic wrap and refrigerate for 30 minutes, until chilled.
  • Preheat oven. Lightly flour a work surface and roll out the dough to 1/4 inch thickness.
  • Using a floured biscuit cutter (or drinking glass) cut out round biscuits. Re-roll and cut scraps. (If desired, brush biscuits with a second, beaten egg).
  • Bake for 15-18 minutes, rotating pans once, until biscuits are crisp and golden. remove from pans and serve warm.

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Challah

By on September 29, 2021 in

Challah

Flora S.
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Ingredients
  

  • 2 ½ cups warm water 110 degrees F/45 degrees C
  • 1 tablespoon active dry yeast
  • ½ cup honey
  • 4 tablespoons vegetable oil
  • 3 eggs
  • 1 tablespoon salt
  • 8 cups unbleached all-purpose flour
  • 1 tablespoon poppy seeds Optional

Instructions
 

  • In a large bowl, sprinkle yeast over barely warm water. Beat in honey, oil, 2 eggs, and salt. Add the flour one cup at a time, beating after each addition, graduating to kneading with hands as dough thickens.
  • Knead until smooth and elastic and no longer sticky, adding flour as needed.
  • Cover with a damp clean cloth and let rise for 1 1/2 hours or until dough has doubled in bulk.
  • Punch down the risen dough and turn out onto floured board. Divide in half and knead each half for five minutes or so, adding flour as needed to keep from getting sticky. Divide each half into thirds and roll into long snake about 1 1/2 inches in diameter.
  • Pinch the ends of the three snakes together firmly and braid from middle. Either leave as braid or form into a round braided loaf by bringing ends together, curving braid into a circle, pinch ends together. Grease two baking trays and place finished braid or round on each. Cover with towel and let rise about one hour.
  • Preheat oven to 375 degrees F (190 degrees C).
  • Beat the remaining egg and brush a generous amount over each braid. Sprinkle with poppy seeds if desired.
  • Bake at 375 degrees F for about 40 minutes. Bread should have a nice hollow sound when thumped on the bottom. Cool on a rack for at least one hour before slicing.

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Picante Black Bean Pizza Dip

By on September 10, 2021 in

Picante Black Bean Pizza Dip

John B.
This is from a press release that was sent to the Connecticut Post (where I worked for 40 years). We have made this many times for our guests, and it's always been a huge hit over the last 20 years.
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Course Appetizer, Dinner

Ingredients
  

  • 2 cans 15 oz black beans, rinsed and drained
  • 1 cup Pace mild picante sauce divided
  • 3 oz Brick cream cheese at room temperature
  • 3 cloves garlic minced
  • 2 tsp. ground cumin
  • 1 tsp. dried oregano
  • 1 tsp. dried basil
  • ½ cup finely chopped pepperoni
  • ½ cup chopped mixed red and green peppers
  • ¼ cup ripe olive slices

Instructions
 

  • Puree beans in a food processor until fairly smooth.
  • Transfer to a mixing bowl.
  • Add 1/2 cup of the picante sauce, cream cheese, garlic and seasonings, mix well.
  • Spread evenly into a 9-inch pie plate.
  • Top evenly with the remaining picante sauce, pepperoni, peppers, and olives.
  • Bake at 350 degrees for 25 minutes until hot.
  • Serve with tortilla chips.

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