Makes 4 servings
1/2 lb medium shrimp, peeled
1-2 tbsp dry vermouth (optional)
1 Tbsp chopped fresh cilantro
1 Tbsp fresh lemon juice
1/4 tsp salt
2 plum tomatoes, seeded and chopped
8 pimento-stuffed Spanish olives, coarsely chopped
1 small jalapeno pepper, seeded and minced
1 large garlic clove, minced
Garnishes: lemon zest curls, skewered olives
1. Cook shrimp in boiling water 1 minute or just until shrimp turn pink. Drain and plunge into ice water until chilled; drain.
2. Stir together vermouth, if desired, and next 7 ingredients in a medium bowl. Add shrimp, tossing gently. Spoon 1/2 cup shrimp mixture into each of 4 martini glasses. Garnish, if desired.
(Please note this is NOT pate. It’s chunky)
2 tubs of chicken livers
3 med/large onions
A few tablespoons of schmaltz (**chicken fat – more later on this)
Hard boiled eggs – approximately 4 - 6
There is no “recipe” for this. I’ll try and tell you the process. First wash and pat dry the livers. Put in hot fry pan with 2 chunked onion and a few tablespoons of schmaltz.
(You can buy a jar of it in specialty stores or on Amazon. For years I couldn’t get it so here’s what I did. If you make a chicken dish the day before it’s perfect. Don’t buy the boneless, skinless chicken. You need some with some fat on it. If you buy breasts get the kind with rib in. Better yet – do something with a whole chicken. Trim off the fat and use it. As you make chicken dishes, you can trim fat and put in baggie and freeze to use at a later time when you are making livers. It’s amazing to just buy the jar of schmaltz (chicken fat) and keep on hand. It must be kept refrigerated.
Stir the livers frequently. The pan will have juices in it. That’s good. You don’t want the livers to be dry. You want them nice and moist. Add a dab of chicken fat, if need be. When the livers with schmaltz and onions are thoroughly done, remove from pan with a slotted spoon to cool. Retain juice. Remove all the onions.
Chop cooled livers. Either use a large knife or use a Pampered Chef chopper. Just chop, don’t mince or mash.
In a bowl combine chopped livers, 1 fresh onion diced or minced very small and chopped eggs. Start with 3 and then judge how many to add. Now as you stir, it should already be a little moist, but kind of fluffy. I know that sounds strange but that’s how I’m visualizing it. Now it's time to give it "glue". You may need a few drops of the retained juices to moisten it up. You will want to add a dab of mayo to add the hold together element, but not much maybe just a tablespoon. Add salt and pepper to taste.
Chill for at least 4-5 hours before serving. Serve with crackers. My preference is Ritz or Wheat Thins. Perfect with a cocktail. Enjoy!!
About 30 pieces
3 lbs wings (about 15)
2/3 cup soy sauce
1/2 cup honey
2 tablespoons veg. oil
2 teaspoons five spice powder
2 cloves garlic, crushed
Cut each wing at joints to make three pieces. Discard tips. Place wings in shallow bowl, Mix remaining ingredients; pour over wings. Cover and refrigerate, turning occasionally, at least once.
Arrange wings on rack in foil-lined pan; reserve marinade. Brush wings with reserved marinade. Cook at 375 degrees for 30 min. Turn and cook another 30 min or until done, brushing occasionally.
Make ahead tip: After cooking, wings can be covered no longer than 24 hours. Heat uncovered in 375 oven until hot, about 15 min.
The price of wings has skyrocketed like everything else, but I watch for them to be on sale and then enjoy this tasty treat. Great when I'm hostess or to carry to a potluck.
1 PACKAGE BUTTERMILK DRESSING
8 OZ CREAM CHEESE - SOFTENED
1 C. MAYO
1 CAN ARTICHOKE HEARTS, DRAINED AND CHOPPED
MIX ALL THE ABOVE AND SERVE WITH CRACKERS - WHEAT THINS ARE GOOD.
Make a day ahead so it can chill, then stir before serving. It's kind of plain in color as a food, so serve in a colorful dish or put a few parsley twigs at the edge of the bowl to dress the dish.
1 CAN OF ROTEL TOMATOES
1 SMALL BOX OF VELVEETA CHEESE
1 BAG OF TORTILLA CHIPS
1. Cut the Velveeta cheese into small cubes and place in a microwave bowl.
2. Pour in the can of Rotel
3. Microwave on high until cheese melts
4. Enjoy with Tortilla Chips
Every holiday meal has the grazing table to hold us over until the main event. Jane's table always has this cheese dip and we lovingly call it "the Darn Dip" because it's so good you can't resist it and it's obviously not a healthy choice. One year when we couldn't be together for the holiday, a federal express box arrived with a can of Rotel, a box of Velveeta, a bag of chips and the recipe. OMG. We laughed so hard - special delivery for the Darn Cheese Dip. Gotta have a sense of humor, especially in the kitchen. Thank you Jane.
Makes about 3 cups and is fantastic for a gathering. Serve with any seasonal fresh fruit
1/2 CUP FIRMLY PACKED BROWN SUGAR
1 (8oz) PKG CREAM CHEESE, SOFTENED
1 CUP SOUR CREAM
1 TSP VANILLA EXTRACT
1/3 CUP KAHLUA (optional)
1 CUP FROZEN WHIPPED TOPPING - thawed, of course
Beat sugar and cream cheese at medium speed until smooth. Add sour cream, vanilla and Kahlua, if desired; fold in whipped topping. Chill at least 4 hours.
This always pleases the crowd. It's a nice addition to the appetizer buffet, as it adds a bit of sweet to the otherwise often salty appetizers.
2 BOXES FROZEN CHOPPED SPINACH (10 oz each) THAWED. It hard to find boxes now - so you can modify with bags. The amount doesn't have to be precise.
3/4 C. MAYO
3/4 C. SOUR CREAM
1 PKG. RANCH DRESSING - I prefer Hidden Valley Ranch brand
1 PKG FLOUR TACO TORTILLAS - I like to use the large size
Cook spinach, cool, squeeze all the water out of the spinach until almost dry. Put in bowl, add the mayo, sour cream and dressing. Mix well.
Spoon a portion of the mixture onto the four tortilla and spread with a knife making a thin layer. Roll up and place in on a plate. Continue to do this using all the mixture.. Place wax paper between the layers of rolled up tortillas. Chill. overnight. Cut into 1 to 1-1/12 inch rounds and serve.
This recipe originated in my sister's kitchen. Everyone loves it, even those who don't like spinach, cause who doesn't like ranch dressing. I like it cause it's a make before dish,. Remember the object is to plan a meal that allow you free time while your guests are there.
¾ cup bottled salsa
½ cup fresh cilantro leaves
2 teaspoons olive oil
¼ teaspoon salt
2 drops hot sauce
1 (15 ounce) can black beans, drained - sometimes I rinse mine too
1. Place all ingredients in a food processor; process until smooth. Cover and refrigerate about 8 hours.
Serve chilled or at room temperature with low-fat tortilla chips.
Definitely great for parties. I love this recipe because I can make it the day before and forget about it until party time. It’s healthy and everyone loves it. It doesn’t have much color though – brown beans and beige chips – oye - so when you serve it, put some sprigs of parsley around the edges of the dip bowl or just use a colorful bowl. I use a beautiful pottery bowl set in hues of blue that we picked up on a trip to New Mexico. I just love pottery.
Frozen meatballs - about 45 (serves 12)
5 oz apple jelly
7 oz ketchup
1/4 c white wine
2 drops of hot sauce
Put the frozen meatballs in the crock-pot on low, add the other ingredients. If can put on high for a few hours and then turn down to low. This probably needs at least 4 hours.
Copyright © 2022 Adrienne Poppe - All Rights Reserved.