1 c Shredded Swiss Cheese
1/4 lb Bacon, cooked crumbled
1/2 c Olives, chopped
1/4 c Scallions, chopped
2 T Red Pepper, chopped
1 t Worcestershire
1/4 c Mayo
1 loaf Cocktail Rye/Pumpernickel
Baked 350 10-15 minutes
3.15.2016
Asian Appetizer
1 lb Bacon
8 ounce can Sliced Water Chestnut-drained
20 ounce can Pineapple Chunks
Wrap sliced bacon (cut in half) around Water Chestnuts and Pineapple chunks. Fasten with wooden tooth pick.
Marinate 1/2-1 hour:
4 T Soy Sauce
2 T Sherry
2 t Grated Ginger
2 t Minced Garlic
Grill or Broil....then place in crock pot to keep warm.
8 ounce can Sliced Water Chestnut-drained
20 ounce can Pineapple Chunks
Wrap sliced bacon (cut in half) around Water Chestnuts and Pineapple chunks. Fasten with wooden tooth pick.
Marinate 1/2-1 hour:
4 T Soy Sauce
2 T Sherry
2 t Grated Ginger
2 t Minced Garlic
Grill or Broil....then place in crock pot to keep warm.
Taco Seasoning
1 T Chili Powder
1 t Pepper
1 t Salt
1 1/2 t Cumin
1/2 t Paprika
1/4 t Oregano
1/4 t Garlic Powder
1/4 t Onion Powder
1/4 t Pepper Flakes
1 t Pepper
1 t Salt
1 1/2 t Cumin
1/2 t Paprika
1/4 t Oregano
1/4 t Garlic Powder
1/4 t Onion Powder
1/4 t Pepper Flakes
6.26.2015
Raspberry Salad Dressing
1 cup Raspberries, divided
1/3 cup Raspberry Vinegar
Let stand 10 minutes, strain raspberries; discard seeds.
In food processor combine raspberry liquid with remaining ingredients except oil and remaining raspberries.
1/4 cup Sugar
2 tablespoons Dijon Mustard
1 tablespoon minced Shallots
1/2 teaspoon minced Garlic
1/8 tsp Salt & 1/8 teaspoon White Pepper
With machine running slowly pour in oil n a steady stream. Refrigerate, covered.
1 1/4 cups Olive Oil
1/3 cup Raspberry Vinegar
Let stand 10 minutes, strain raspberries; discard seeds.
In food processor combine raspberry liquid with remaining ingredients except oil and remaining raspberries.
1/4 cup Sugar
2 tablespoons Dijon Mustard
1 tablespoon minced Shallots
1/2 teaspoon minced Garlic
1/8 tsp Salt & 1/8 teaspoon White Pepper
With machine running slowly pour in oil n a steady stream. Refrigerate, covered.
1 1/4 cups Olive Oil
4.06.2015
Balsamic Vinaigrette
1 ¼ cups balsamic vinegar
1 ½ Tablespoons dark brown sugar
3 Tablespoons chopped garlic
1 teaspoon salt
1 ½ teaspoons freshly ground black pepper
3 ¾ cups olive oil
1. Beat the vinegar in a bowl with the sugar, garlic, salt and pepper until sugar and salt dissolves. Then beat in the oil by droplets, whisking constantly.
2. Store in the refrigerator until ready to use.
Greek Salad Dressing
1 T & 2 t Olive Oil
1 T red wine vinegar
1 T lemon juice
3/4 t oregano
Spinach
Red Pepper
Cucumber
Tomato
Feta
Olives
1 T red wine vinegar
1 T lemon juice
3/4 t oregano
Spinach
Red Pepper
Cucumber
Tomato
Feta
Olives
1.16.2015
Pomegranate Vinaigrette
1 Garlic Clove, minced
1 Shallot, minced
1/3 c Pomegranate juice
1/2 c extra Virgin Olive Oil
1 T Honey Mustard
In medium bowl, whisk together all ingredients by hand or with handheld blender. Season to taste with salt. Vinaigrette will keep refrigerated for 1 week.
1 Shallot, minced
1/3 c Pomegranate juice
1/2 c extra Virgin Olive Oil
1 T Honey Mustard
In medium bowl, whisk together all ingredients by hand or with handheld blender. Season to taste with salt. Vinaigrette will keep refrigerated for 1 week.
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