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Dawn_MO

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Dawnie2u@gmail.com
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Joined: Dec 9, 2005

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Posted to Thread #18155 at 9:27 pm on May 1, 2010

Let me know if you want me to scale any of these recipes for you. I also have the PDF copy for "Cooking For Fifty" that I can email to you if you want it.


I added some Kalamata olives and some fresh basil since I didn't have any fresh chives or parsley on hand. It turned out really good.

* Exported from MasterCook *

Tuscan Cheese Spread

Recipe By :chowhounds
Serving Size : 1 Preparation Time :0:00
Categories : Appetizers Dips

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
16 ounces softened cream cheese
2 teaspoons chopped garlic
1 teaspoon salt
14 ounces artichoke hearts
8 chopped green onions
3 ounces chopped sundried tomatoes
1/4 cup chopped parsley
1 tablespoon chopped chives

MIx all ingredients together. Serve with crusty bread or crackers.
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* Exported from MasterCook *

Tuscan Cheese Spread (large batch)

Recipe By :chowhounds
Serving Size : 3 Preparation Time :0:00
Categories : Appetizers Dips

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
3 pounds softened cream cheese
2 tablespoons chopped garlic
1 tablespoon salt
2 5/8 pounds artichoke hearts
24 chopped green onions
1/2 pound chopped sundried tomatoes
3/4 cup chopped parsley
3 tablespoons chopped chives

MIx all ingredients together. Serve with crusty bread or crackers.

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I used canned salmon and a little liquid smoke for this one, because that is what I had on hand.

* Exported from MasterCook *

Smoked Salmon Dip

Recipe By :Bon Appetit April 1992
Serving Size : 1 Preparation Time :0:00
Categories : Appetizers

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
8 ounces lox or lox trimmings
8 ounces cream cheese -- room temperature
1 1/2 tablespoons fresh lemon juice
2 tablespoons fresh dill finely chopped
or 2 teaspoons dried dillweed
1 dash hot pepper sauce -- such as Tabasco
1/2 cup red onion finely chopped

Blend first 3 ingredients in processor until smooth. Transfer to bowl. Mix in dill and pepper sauce. Season with pepper. (Can be made 2 days ahead. Cover and chill) Mix onion into dip and serve.

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This is a delicious salmon recipe too, and I used canned salmon and a little liquid smoke in it also.


* Exported from MasterCook *

Silver Palate Salmon Mousse

Recipe By :Silver Palate
Serving Size : 8 Preparation Time :0:00
Categories : Appetizers Silver Palate

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 envelope unflavored gelatin
1/4 cup cold water
1/2 cup boiling water
1/2 cup Hellman's mayonnaise
1 tablespoon lemon juice
1 tablespoon finely grated onion
1 dash Tabasco
1/4 teaspoon sweet paprika
1 teaspoon salt
2 tablespoons finely chopped dill
1 pint finely flaked poached fresh salmon or -- skin and bones remov
canned salmon
1 cup heavy cream

Soften the gelatin in cold water in a large mixing bowl. Stir in the boiling water and whisk the mixture slowly until gelatin dissolves. Cool to room temperature. Whisk in the mayo, lemon juice, grated onion, Tabasco, paprika, salt and dill. Stir to blend completely and refrigerate for about 20 minutes, or til the mixture begins to thicken slightly. Fold in the finely flaked salmon. In a separate bowl, whip the cream until it is thickened to peaks and fluffy. Fold gently into the salmon mixture.Transfer the mixture to a 6- to 8- cup bowlor decorative mold. Cover and chill for at least 4 hours.


NOTES : I have made this with a can of smoked salmon, and it was excellent. - - - - - - - - - - - - - - - - - - -
This is to die for. The original recipe called for layering the pesto and sundried tomatoes, but I liked this method better.

* Exported from MasterCook *

Basil and Sundried Tomato Torte

Recipe By :Sunset
Serving Size : 12 Preparation Time :0:00
Categories : Appetizers

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1/2 lb butter -- softened
1 cup parmesan cheese -- grated
4 sun-dried tomatoes, oil-packed
OR:
1/4 cup sun-dried tomatoes -- without oil
6 cloves garlic
8 ounces cream cheese
1 bunch fresh basil

In a food processor, pulverize the sundried tomatoes until they are in very small pieces. Add the butter, cream cheese, parmesan cheese, and garlic cloves. Thoroughly mix (at least a minute or two) all ingredients until the mixture takes on a pink or orangish tinge. Add the basil leaves, and pulse until the basil is just chopped and incorporated into the cheese mixture. You don't want to overdue the pulsing or you will turn out with a brownish spread that looks very unappealing, however, still tasty. You want a pinkish spread with bits of fresh basil floating in it. I place this in a mold or tupperware container and refrigerate it until thoroughly chilled. Unmold it onto a decorative plate and garnish with fresh basil sprigs or chopped basil. Serve with a rather plain cracker or french bread baguette slices. (Dipping the mold in a bowl of hot water, being careful not to submerge it, will help to unmold the dip.) Can be made a few days ahead, and I would assume it would freeze great too. Chopped roasted pine nuts might be very good in this also.

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I love this salad.

* Exported from MasterCook *

CRUNCHY PEA SALAD

Recipe By :Claire / IR&LA
Serving Size : 4 Preparation Time :0:00
Categories : Salads

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 1/2 cups shelled green peas, or
1 bag frozen baby peas, thawed
1 1/2 cups diced cucumber
1/2 cup thinly sliced radishes
1/4 cup thinly sliced green onions
2 tbl rice vinegar
1 tbl olive oil
1 tbl honey
1/2 tsp coarsely ground pepper
1/4 tsp salt

Steam peas, covered, for about 6 minutes. Rinse under cold water, drain well. Combine peas, cucumber, radishes and green onions in a bowl. Combine vinegar and remaining ingredients in a small bowl and whisk to blend. Pour over vegetable mixture and toss to coat. Serve well chilled with a good bread and maybe some cheese.

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This is always good when tomatoes and basil are in season.

* Exported from MasterCook *

FRESH BASIL PINWHEELS

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Appetizers

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
4 large fresh flour tortillas
8 oz cream cheese
Cavender's Greek
Seasoning (or your
favorite seasoning
salt)
1 bunch fresh basil leaves
2 fresh ripe tomatoes
1 head romaine lettuce or
spinach
1 red onion or green
onions -- minced

Soften the cream cheese with a bit of milk or sour cream. Spread evenly all over the tortilla. Lightly sprinkle with Cavender's Greek Seasoning or seasoning salt of your choice. Tear basil leaves and spread in a row across the cream cheese.Slice the tomatoes and spread in a row like the basil. Tear the lettuce or spinach, and make into a row on cream cheese. Sprinkle the red or green onions over the layers. Roll up in jelly-roll style, very tightly. Wrap tightly in plastic wrap, and refrigerate at least 6 hours or overnight. Unwrap the plastic, and slice the rolls into pinwheels of desired size. The number of rolls will depend on how many people. I would allow at least 4slices per person.

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Sometimes you just need to look reality in the eye, and deny it. �Garrison Keillor


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