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Texas Appetizers

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Joined: Dec 24, 2005

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Posted to Thread #694 at 12:40 pm on Feb 5, 2006

TEXAS APPETIZERS ARE SERVED AT 5:00PM

Appetizers will be served in the public rooms and patio area
around the pool at Southfork while guests are entertained by,
and encouraged to participate in, traditional Cheyenne Indian
dances, the Spanish Flamenco, the French Minuet, the Mexican
El Jarabe Tapatio and La Raspa, the Southern Cotillion Grand
March, and the Texas Cotton Eyed Joe.

Large vases of fresh cut native flowers including lantana,
bluebells, ferns, spider lilies and purple cone flowers will
grace the indoor public rooms. Bright colored linens with
centerpieces of Texas cowboys boots filled with yellow roses
will cover the tables on the patio.

TEXAS CHEESECAKE WITH BLUE CORN TORTILLA CHIPS

2/3 cup finely crushed tortilla chips
2 tablespoon margarine, melted
1 cup cottage cheese
3-8 ounce packages cream cheese, softened
4 eggs
2 1/2 cup shredded sharp cheddar cheese
1-4 ounce can green chilies, drained
1-8 ounce carton. sour cream
1-8 ounce carton. jalapeno cheddar dip
1 cup chopped tomatoes, for garnish
1/2 cup chopped green onions, for garnish
1/2 cup sliced ripe olives, for garnish


Preheat oven to 325F (160C). Combine chips and margarine; (I
sometimes do more than the 2/3 cup crumbs) press onto bottom
of 9" springform pan. Bake for 15 minutes.

Place cottage cheese in food processor or blender container;
process until smooth. In large bowl of electric mixer,
combine cottage cheese and cream cheese, mixing at medium
speed until well blended. Add eggs, 1 at a time, mixing well
after each addition. Blend in cheddar cheese and chilies.
Pour mixture over baked crust. Return to oven and bake 1 hour
or until set in center.

Combine the sour cream and cheddar dip; mix thoroughly.
Spread mixture over hot cheesecake; return to oven and
continue baking for 10 minutes. Cool for 30 minutes in oven,
remove, cool completely before refrigerating. To serve, loosen
rim of pan. Top cheesecake with a ring of tomatoes, green
onions and black olives. Surround with blue corn tortilla chips.


TEXAS ARMADILLO EGGS

These appetizers have become a tradition in East Texas in recent
years. They are similar to the Mexican Chili Rellano.

2-6 ounce package grated Monterey Jack cheese, divided
1 1/2 cup Bisquick
1/2 pound bulk sausage, crumbled
1-26 ounce can whole jalapenos, seeded and deveined
1-6 ounce pkg. seasoned coating mix for pork
(such as Shake and Bake)
2 eggs, beaten

Mix half the cheese with baking mix and sausage. Stuff peppers
with remaining cheese. Pinch together tightly. Roll dough 1/8
inch thick. Wrap each jalapeno in dough. Remove excess dough
and seal completely. Shape each like an egg. Roll each Armadillo
Egg in seasoning mix, then dip in beaten egg and roll in
seasoning mix again. Arrange on baking sheet and bake at 325F
(160C) 20 to 25 minutes. Makes about 10 Armadillo Eggs. May
be made ahead and reheated.


BLACK OLIVES PIPED WITH AVOCADO MOUSSE
Derived from Spain and France

2 tablespoons fresh lemon juice
1 sm. garlic clove, finely chopped
4 ripe avocados, pitted, chopped, peeled and mashed
salt and pepper to taste
2 tablespoon unflavored gelatin, softened in 1/4 cup cold water
1/4 teaspoon cayenne pepper
3 tablespoon heavy cream, lightly whipped
1 cup mayonnaise
2 cans jumbo black olives

Blend the lemon juice into the mashed avocados. Melt the
gelatin mixture over low heat and stir it into the avocados.
Add the mayonnaise, garlic, salt, pepper and cayenne. When
the avocado mixture is cool, fold in the whipped cream.
Pour the mixture into a lightly oiled 5 cup mold, cover it
tightly with plastic wrap and chill for at least two hours
or until set. Just before serving, run a knife around the
edge and unmold the mousse onto a serving dish. Serve with
blue corn tortilla chips.

For stuffing olives make only 1/2 of this recipe. Cut small
bit off the bottom of the black olive so it will stand on
plate without rolling over. Cut another small piece off top
of olive to make a larger opening. (Sometimes if the olives
are huge, I cut in half then use the small bottom piece to
plug the hole in the top half.)

Put the chilled avocado mixture into a pastry bag fitted with
a large star tip. Pipe the mousse into the olive not more
than an hour before serving time.


JOSEPHINAS
(Mexico)

Bread squares spread with a tasty mixture of garlic,
green chilies, and butter, topped with a cheese and
mayonnaise mixture and broiled.

1 loaf thin sliced bread
1/2 pound soft butter
1 cup canned green chilies, chopped
1/2 pound shredded cheddar cheese
1 cup mayonnaise
1 clove garlic, crushed

Cut bread slices into quarters and spread with a mixture of
butter and chilies, flavored with the crushed garlic.
Combine the cheese and mayonnaise mixture. Top each bread
portion with mayonnaise mixture, spreading to the edges.
Broil until brown and fluffy. Makes about 5 dozen.


CACAHUETES (OAXACAN PEANUTS)

(Mexico)

Salted peanuts roasted with garlic, chilies, and spices

20 small dried red, serrano or other chilies, 1 inch long
4 cloves garlic, minced and pressed
2 tablespoons olive oil
2 pounds salted peanuts
1 teaspoon coarse salt; use a salt mill or kosher salt
1 teaspoons chili powder

In a pan over medium heat, cook chilies, garlic, and oil for 1
minute, stirring so chilies wont scorch. Mix in peanuts and
stir over medium heat; or spread on baking sheet and bake at
350F (175C) oven for 5 minutes or until slightly brown.

Sprinkle coarse salt and chili powder. Mix well, cool, and
store in an airtight container for at least 1 day before
serving. Keeps well up to 2 weeks. Makes 7 cups.


LIMONADA

(Spain)

Basque Red and white wine lemonade

6 lemons
1 cup sugar
1 bottle dry red wine, preferably imported Spanish wine
1 bottle dry white wine, preferably imported Spanish wine

With a With a vegetable peeler, thinly cut off thin outer peel
of three lemons, being careful not to get the bitter white pith
underneath it. Cut the peel into strips about 2 inches long and
1/2 inch wide. Set them aside. Squeeze the juice from one of
the peeled lemons and then slice the remaining unpeeled lemons
crosswise into 1/4 inch thick rounds.

Combine strips of lemon peel, the lemon juice, lemon slices and
sugar in a 3 to 4 quart serving pitcher/. Add the wine and stir
well. Refrigerate 8 hours, stirring 2 or 3 times.

To serve. Stir again, taste for sweetness. Serve in chilled
wine glasses or tumblers.


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