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Lughnasadh
Appetizers

Sun-Dried Tomato Spread

2 cloves garlic, minced
1 tbsp olive oil
1/3c dry white wine
1/2 c dried tomatoes, snipped
1 8oz pkg cream cheese, softened
1/3c snipped fresh basil
3 tbsp grated Parmesan cheese fresh basil, optional

In a medium skillet cook garlic in oil till light brown. Add wine and dried tomatoes. Cook, uncovered, over low heat for 15 minutes. Remove from heat; let stand 10 minutes. Drain excess liquid. Meanwhile, in a food processor bowl or blender container combine cream cheese, snipped basil and Parmesan cheese. Cover and process or blend till smooth. Add tomato mixture; process until almost smooth. Transfer to serving bowl. Cover and chill 4-24 hours. Let stand at room temperature 30 minutes before serving. Garnish with fresh basil, if desired.



Spicy Marmalade Meatballs-for the crockpot

--Sauce--
2 cups ketchup
1/4 cup Worcestershire sauce
1 jar orange marmalade (10 to 12 ounces)
1 dash cayenne, more or less to taste
1 teaspoon chili powder

--Meatballs--
2 pounds ground beef (chuck)
1/2 cup bread crumbs
1 teaspoon Worcestershire sauce
1/2 teaspoon salt
1/4 teaspoon pepper
1 small onion -- minced
1/2 teaspoon chili powder
1/4 teaspoon garlic powder
3 eggs

Combine sauce ingredients in crockpot; cover and cook on high while preparing meatballs. Combine meatball ingredients. Heat a large skillet overmedium high heat. Add meatballs; brown on all sides. You might have to do this in batches. Place browned meatballs in a 325 deg oven and bake for 45 minutes (if the skillet isn't ovenproof, transfer to a baking dish). Transfer meatballs to crockpot with a slotted spoon or drain on brown paper first. Cover and reduce to LOW for 2 to 4 hours. Serve hot. Recipe from southernfood.about.com Makes 24 to 48 meatballs, depending on size.



Spinach and Artichokes in Puff Pastry

1 10 ounce package, frozen chopped spinach, thawed
1 14 ounce can artichoke hearts, drained and chopped
1/2 cup mayonnaise
1/2 cup grated parmesan cheese
1 tsp onion powder
1/2 tsp pepper
salt to taste
1 17.3 ounce package frozen puff pastry

Drain or squeeze spinach well. Stir together spinach, artichoke hearts and next 5 ingredients. Thaw puff pastry atroom temperature 30 minutes. Unfold pastry, and place on a lightly floured surface or heavy duty plastic wrap. Spread one half spinach mixture evenly over pastry sheet leaving a 1/2 inch border. Roll up pastry, jellyroll fashion, pressing to seal seam. Repeat procedure with remaining pastry and spinach mixture. Freeze 30 minutes; cut into 1/2 inch slices. Rolls may be frozen up to 3 months. Bake at 400 for 20 minutes or until golden brown. Makes 4 dozen



Veggie Guacamole

2 ripe avocados, peeled & pitted
Juice of 1 lemon
Scant 1/2 tsp salt
1 large tomato, seeded & diced
1 cup canned black beans, rinsed and drained
1 cup cooked corn kernels-canned, fresh or frozen
1/2 tsp minced garlic
1 tbsp chopped green onion
1 tsp bottled jalapeno peppers, chopped (optional)

Mash the avocados in a bowl. Add the lemon juice and salt, then mix in the remaining ingredients. Serve with corn chips. Make about 3 1/2 cups . Note : the original recipes called for 1 tsp of garlic and 2 tbsp of jalapeno peppers.



Spinach Balls

1 10 oz. package frozen, chopped spinach
1 cup herb stuffing
2 eggs, beaten
1 clove garlic, minced
8 oz. cream cheese, softened
1/2 cup Parmesan cheese, grated
1 small onion, finely chopped
3 Tbsp. olive oil

Thaw spinach and squeeze out excess water. Combine spinach with all ingredients and mix well. Roll into 1-inch balls and place on a greased baking sheet. Cook at 350 deg for 15-20 min. Serve immediately. These can be frozen for later use.
 

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