ForeverEating

Cold Pizza Dip 

by K. Grayer

1 Package 8oz. Cream cheese (softened)

1 Jar chili sauce (use about ¾ of jar)

½  chopped green pepper

4 oz. Shredded mozzarella cheese

4 oz. Shredded cheddar cheese

Using a round platter spread the soften cream cheese, then in order spread the rest of the ingredients listed. This makes a great dip for tortilla chips. Everyone loves this dip!! I usually make two plates. Enjoy while snuggling watching T.V... or great for company.

Hot Artichoke Dip

                       by D. Mueller

Here is a quick and easy appetizer to serve at one of your cocktail parties

Put in blender  1 can marinated artichoke hearts with its liquid and enough water to cover.  Blend on pulse (on & off) very well in blender, remove and drain thoroughly

Combine in bowl the chopped artichoke hearts with:

1 cup mayonnaise, ½ cup Parmesan cheese and a sprinkle of garlic powder.  Bake at 350 degrees for 30- minute

Serve with chips or pita bread cut up.

Creamy Dill Spread

by W. McAdoo

4oz. package of crescent rolls                      

 Dill (fresh or dried) 

8 oz. pkg. of cream cheese                             

1 egg yolk

Open the crescent roll dough and pinch the seams together. Roll out to approximately 12"x4". Coat bar of cream cheese in dill and place in center of dough. Fold dough around cream cheese and pinch to close. Beat egg yolk and brush over top of dough. Place on lightly greased cookie sheet and bake at 350 for 15-18 minutes or until lightly browned. Using cheese spreader, serve with apple wedges or crackers.

Hummus

by M. Cousins

2 cups cooked chick peas or  2 small cans             

1/4 cup bean liquid                                                       

1/4 cup lemon juice                                                       

2 cloves finely minced garlic                                      

3 tbsp tahini

2 tbsp chopped parsley

2 tbsp olive oil

salt to taste

Blend all ingredients.  Chill.  Serve with raw vegetables or pita slices.

Crab Dip

by L. Romano

1 can cream of mushroom soup

1 pkg clear Knox gelatin

1 cup mayonnaise

8 oz cream cheese (room temp)

1 cup finely chopped green onions (scallions)

1 cup finely chopped celery

½ cup shredded carrots

7 ox can white crab meat (rinse and check for tiny bones)

Mix and heat soup and gelatin together until dissolved.  Remove from heat.  Separately beat or blend  mayo and cream cheese.  Mix together all ingredients.  Put in oiled mold pan overnight in refrigerator.

Clam  Dip

by S. Wieland

1 tsp lemon juice                                              

1 clove minced garlic                                     

½ green pepper                                                              

1 tsp dry parsley                                                               

2 cans minced clams keep juice from one of the cans

1 medium onion

1/4  lb butter

1 tsp oregano

dash of Tobasco Sauce

Combine all ingredients. Simmer for 15 minutes on low, shut off and add ½ cup of bread crumbs mix well and pour into a baking dish. Top with American cheese and sprinkle parmesan cheese on top bake for 15 to 20 minutes on 400 degrees serve with crackers. Enjoy!

Cheese Fantasy

by E. Piotrkowski

1 loaf round bread (rye or pumpernickel)

 12 slices bacon, crisply cooked, & crumbled

1 8oz. package cream cheese

1 cup grated parmesan cheese

1 cup mayonnaise

1/2 cup sour cream

1 small onion, finely chopped

1 to 3 garlic cloves, minced

Hollow out bread, resulting in a bowl, reserving bread pieces for dipping (save bread "lid") In a bowl, mix remaining ingredients together and spoon into hollow bread shell. Cover with "lid" . Place on a cookie sheet and bake at 350 for 1 hour or until done. Serve with bread pieces or crackers.

Vegetable Pumpernickel Bread Dip

by M. Cousins

1 package frozen chopped spinach

1 package Knorr’s vegetable soup mix     

1  plain round loaf of  pumpernickel bread

1 pint sour cream

1/2 cup mayonnaise (optional)

(optional: add chopped scallions, onions, water chestnuts)

Defrost spinach and drain well.  Add soup mix and sour cream.  Make the bread into a bowl by cutting off the top, scooping out the middle and cutting those pieces into serving size.  Place dip in bread bowl and place reserved pieces all around.

Mexican Layered Dip

by L. Romano

2 ripe avocadoes, peeled and pitted

juice of one lemon or lime

1 11 oz. jar of Newman’s own salsa, drained

½ cup mayo or 1 cup sour cream

2 cups shredded Montery Jack or cheddar

19 pitted black olives, chopped

1 bunch of scallions

1 cup chopped tomatoes

Mash avocadoes and juice together and spread on bottom of 7 x 11 glass dish. Mix salsa and mayo or sour cream and spread over avocado mixture sprinkle cheese, olives, scallions and tomatoes on top

Taco Mexican Dip

by I. Wolf

1 lb ground beef taco seasoning

1 package 4 cheese Mexican Mix              

1 package cream cheese                                

black olives

Brown meat and drain.  Mix with taco seasoning  (like making tacos).  When done transfer to a 9” dish , layer with cream cheese, then shredded cheese.  Garnish with black olives.  Heat in oven or microwave until cheese is melted.  Serve with tortilla chips.  Add Tobasco sauce or jalapenos to ground beef to mak eit hot.

 Eggplant and Mozzarella Bruschetta,with Proscuitto

by M. Cousins

3 tablespoons extra-virgin olive oil
1/2 medium red onion, thinly sliced
2 small Japanese eggplants  (short & skinny)
2 tablespoons red wine vinegar
1/2 pound fresh mozzarella
8 basil leaves, sliced
sliced Italian  bread -1/2  inch thick
1/4 pound Prosciutto sliced paper thin by butcher or deli (12-15 slices)

In a 10- to 12-inch sauté pan heat olive oil until smoking. Add onion and cook until soft, about 9 to 10 minutes. Meanwhile, cut eggplant into 1/4-inch thick rounds. When onion has softened, add eggplant to pan and cook, stirring regularly until eggplant has darkened and is soft. Add 2 tablespoons red wine vinegar and remove from heat to cool. Cut fresh mozzarella into 1/4-inch cubes and add to cooled eggplant mixture. Add basil and season to taste with salt and pepper.

Slice bread. Grill or toast bread on both sides and spoon  generous amounts of eggplant mixture over each slice of bread. Place 1 slice of proscuitto over top and serve.

Eggplant Cabornara

by P. Cucinello

I made this appetizer for the pioneer dinner; there wasn’t a drop leftover for Br. & Sis. Amato.

1 eggplant cubed                                                  

1 head of celery chopped                              

1 jar of capers (save 1/2 of fluid)                 

1 jar Spanish olives                                          

(save 1/2 of fluid)                                            

salt & pepper to taste                                   

1 tsp of parsley, basil, oregano, thyme

1  can of tomato paste 

5  oz of red wine vinegar

1/2  cup of sugar

4 garlic cloves crushed

3  onions chopped

Spray cookie sheet with olive oil. Put diced eggplant into a 425 oven for 25 min. turning occasionally.  In a frying pan, sauté onion and garlic until translucent.  Transfer to a large sauce pan.  Sauté celery in frying pan with olive oil for 5 minute, add to onions a garlic, along with capers and olives.  Add cooked eggplant, salt, and spices. Warm tomato paste in frying pan and gradually stir in wine vinegar, add to cooked vegetables cook 10 minutes add sugar cook an additional 10 minutes.  May be eaten hot or cold.  For maximum flavor let stand in fridge for at least 8 hours.  It will last a week in fridge.   Serve with pita bread wedges, sliced Italian bread or crackers.

Barbequed Focaccia or Pizza

by C. Cousins

Buy pizza dough from a pizzeria and split in two  pieces*

Preheat barbeque on high heat.

Coat a cast iron frying pan  or pizza pan with olive oil. Stretch dough to cover the entire pan. Brush dough with olive oil and sprinkle with mozzarella cheese, salt, pepper, parsley, oregano and basil. Bake in barbeque on medium heat for 10 minutes, or until cheese has melted. Make sure that the bottom of the dough does not burn.  (Can also be baked in a 425 degree oven for 10 minutes or until cheese bubbles.)

Variations:  Add tomato sauce, cheese and spices and whatever toppings you like for your own unique pizza.  Can also be served with roasted red peppers, recipe located under Vegetables and Vegetarian Dishes.

*can also be purchased frozen from the grocery 

Tostones (Plantains)

by E. Mueller

Peel green plantains and diagonally slice 1 1/2 inch pieces.  Prepare a cup of water with garlic powder.  Fry slices lightly on both sides.  Remove from pan and flatten in between the back of two dishes and dip in garlic water and refry until golden.  Drain on paper towels and eat while hot. 

Garlic Olive Oil Dip

 by E. Faitelson

Dip fried tostones in this oil before eating

1/3 cup extra virgin olive oil                      

salt & pepper to taste

2 cloves crushed garlic                                  

Mix olive oil with crushed garlic, salt, pepper to taste.  Let sit for at least 30 minutes for a powerful flavor. Evelyn Mueller adds 1/3  cup white wine and 3/4 tsp white wine vinegar to this recipe for a change.

Peppery Macaroni Pie

by V. Casagrande

1-1/2 lbs  linguini (cooked aldente and strained, no salt in water)

3/4 lb. ham diced

3/4 lb. salami diced

3/4 lb. white American cheese diced

3/4 cup olive oil

3/4 cup fresh parsley

6 eggs beaten

2 tbsp coarse black pepper

Mix all ingredients in a baking pan.  Bake at 350 degrees for about 40 or until macaroni is slightly browned.  Slice and serve as an appetizer.  Can be served hot, cold or warm.

Cheese Blintzes

by L. Romano

1 cup sifted flour

2 tbsp sugar

1 ½ tsp baking powder

½ tsp salt

2 eggs slightly beaten

1 ½ cup milk (2% or whole)

3 tbsp melted or softened butter

First mix flour, sugar, baking powder, salt together.

Then mix the eggs, milk, and butter together.

Then add both together for the batter.

Then make into crepes by pouring batter into a small buttered frying pan(coat bottom of pan).  Cook on medium heat, when set flip, remove from pan. Then mix and stuff each crepe with the following:

Filling:

1 cup small curd cottage cheese

1 3 oz cream cheese

¼ cup sugar

1 tsp vanilla

½ tsp orange rind (grated)

½ orange, chopped (per recipe)

makes 6

Mozzarella Sticks

by N. Cousins

1 lb. mozzarella                                                                

1 egg, lightly beaten

1 cup Italian bread crumbs                                            

1/2 cup canola oil

Cut cheese into sticks.  Dip in egg and roll in bread crumbs.  Let dry a couple of minutes and repeat dipping in egg and bread crumbs so no cheese is exposed.  Fry in hot oil until golden brown.  Serve with your favorite tomato sauce.