Gourmet List

smdiner:

gourmet

Mini-Quiches

Ingredients

(6 servings)

8 oz Cottage cheese-small curd
1/4 c Sour cream
4 oz Shredded sharp cheddar cheese
1/2 c Bisquick (I used RecipEase)
1/4 c Melted butter
3 Eggs
Preheat oven to 350 degrees. Mix all ingredients with
Electric mixer. Grease mini-muffin tins or use Teflon ones.
Fill 3/4 full. Bake for 15-20 minutes or until brown.
Hints: Add onion, bacon, mushrooms,etc. May be frozen.
Reheat at 300 degrees or microwave for 3 minutes on high.

Note: These are great! Be sure to add cooked bacon and
Some diced onion. This recipe only makes about
1 1/2 Dozen so be sure to at least double
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Spinach Balls

Ingredients:

2 (10 ounce) packages frozen chopped spinach
1 (6 ounce) package chicken Stove Top stuffing mix
1 cup grated parmesan cheese
6 eggs, lightly beaten
3/4 cup butter, melted
salt, & pepper to taste

Directions:

1. Cook spinach according to instructions, drain in a sieve, use back of a wooden spoon to press the spinach against the sieve to get as much moisture as possible out In a bowl combine the spinach, stuffing mix,cheese, eggs, butter, salt& pepper Mix thoroughly& roll into small balls 3/4 to 1″ size.
2. Place on a cookie sheet& freeze.
3. When frozen place in a plastic zip lock bag.
4. To serve place frozen balls on a cookie sheet and bake at 350F 10-15 minutes or until lightly browned If you are doing them fresh or thawed only bake for 7-10 minutes.
5. Serve hot.
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Pinwheels

1 (1 oz.) packet Hidden Valley Original Ranch Dressing Mix
2 (8 oz.) pkgs. cream cheese; softened
2 green onions (scallions); minced
4 (12″) flour tortillas
1 (4 oz.) jar diced pimento
1 (4 oz.) can diced green chiles
1 (2.25 oz.) can sliced black olives

Mix first 3 ingredients; spread on tortillas. Drain vegetables and blot dry on paper towels. Sprinkle equal amounts of vegetables on top of cream cheese; roll tortillas tightly. Chill at least 2 hours. Cut rolls into 1″ pieces; discard ends. Serve with spirals facing up.
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EASY CHICKEN SQUARES:
2 (8 oz.) packages crescent dinner rolls
1 (8 oz.) package cream cheese, softened
2 Tablespoons mayonnaise
1 teaspoon dried dill
1 clove garlic, chopped
1 (5 oz.) can Premium Chunk White Chicken, drained, flaked
1 small tomato, deseeded and diced
1 cucumber, deseeded and diced
1 1/2 cup shredded Monterey Jack cheese

Preheat oven to 375 degrees. Unroll both cans of dough; Place and firmly press dough on bottom of ungreased cookie sheet; and up sides to form crust sealing the perforations by pressing the edges of the dough together with your fingertips to cover entire sheet. Bake for 8 minutes or until crust is light golden brown. Set aside to Cool. In small bowl, combine cream cheese, mayonnaise, dill, and garlic. Mix until smooth. Spread cheese mixture on top of crust. Spread chicken evenly on top entire crust followed next with tomato, then cucumber. Sprinkle with cheese on top. Keep refrigerated until ready to serve. Cut into small squares. Makes a great appetizer!

Note: you may also substitute with Premium Chunk White Turkey or Ham.
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HAM PINWHEELS:
1 (8 oz.) package Cream Cheese, softened
1 Tablespoon prepared Horseradish
7-10 slices Deli Ham
Sweet Gherkin Pickles
Combine cream cheese and horseradish until smooth. Spread over ham slices. Remove stems and ends of pickles. Place two or three pickles down the center of each ham slice. Roll up tightly and wrap in plastic wrap. Refrigerated for at least 2 hours. Cut into 1-in. slices
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Pepperoni Pie Hors D’oeuvres:

1 1/2 cups all-purpose flour
2 cups milk
2 large eggs
1 pound Muenster cheese, cubed
1 (8-ounce) package sliced pepperoni, chopped
1/2 teaspoon dried oregano
1/4 teaspoon pepper
1/4 teaspoon chopped fresh parsley
Pizza or marinara sauce

Combine first 8 ingredients in a bowl; pour into a lightly greased 13- x 9-inch baking dish.

Bake at 350° for 30 minutes; cool slightly, and cut into squares. Serve with sauce
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Lindata:

gourmet

How about some phyllo logs or triangles with sun dried tomato and basil. Or some tarragon cheese crackers. Or start a nosalgia trend with this one:

Ratatouille / Capanada

This is a very forgiving recipe. Proportions can be varied. You can use all green peppers, add zucchini, add the ends of fresh tomatoes lying around, etc. It is easily doubled, better made ahead, and keeps up to a week. Kids love it and never realize they are eating eggplant. It makes a lovely pasta sauce and a good omelet (especially with a little sour cream). You can add a few nuts, cover it with cheese, and put it under the broiler to make a nice little casserole for lunch. Enjoy.

2 TBSP Olive Oil
1 Large Onion, diced
1 Red Bell Pepper, diced
1 Green Bell Pepper, diced
6 Cloves Garlic (as directed)
1 Eggplant (1# or so), cubed w/ skin
1 Large Can S&W Diced Tomato
1 Tsp Thyme
1 tsp Rosemary
2 Tsp Oregano
2 Bay Leaves
Salt and Pepper

2-3 TBSP Capers
1 Cup Olives , sliced or bite size
(Olive Oil)

French or Italian Bread, sliced

Dice onion, heat olive oil in large, heavy sauté or casserole pan, and begin to sauté over medium high heat. Stir as needed to avoid color. Chop or slice garlic and add to onions. Continue to stir as needed. Diced bell peppers and add to onion mixture. Stir as needed. Dice Eggplant and add to mixture. Stir as needed. When eggplant has begun to soften, add canned tomatoes, thyme, rosemary, bay leaves, two more garlic cloves minced or pressed, salt and pepper. Reduce heat and simmer 25-30 minutes. Serve warm as ratatouille.

To make capanada: Chill, add capers, olives, two more minced or pressed garlic cloves, and (optionally) good flavorful Extra Virgin Olive Oil. Serve with sliced bread rounds.