I making an appetizer ring for my mother for Morther's Day, and have to

D

dawnnys

Well-known member
think up a couple more. The ring I'm using has place for 8 sections and I'd like to put a different one for each section. I did this a long time ago, but thought maybe I'd try some new ones (also, I have forgotten what I made by now).

I know she likes:

- candied carrots (had the recipe for sweet and sour carrot slices once, but have to find one again)

- cottage cheese

- radishes and celery sticks, mixed

- beets (ugh!)

- mustard pickle relish

That leaves 3 more to make... any ideas? Can't contain poultry or seafood, not particularly spicy, and nothing "wierd" as she would say.

TIA!

 
Black Bean Relish

You probably want to reduce serving size. Also please realize that you can reduce or even exclude the jalapenos and the cubanelle peppers. I can't remember where I got this eighter. It is very tasty with tortillas and health treat too.

Black Bean Relish

Yield: 24 Servings
Ingredients:
8 cans black beans, rinsed and drained
8 ears corn, grilled and kernels removed or 8 cans corn kernels
4 cups red and yellow cherry tomatoes, halved
2 small red onions, sliced
4 cloves garlic, minced
8 limes, juiced
Pinch cayenne
3 jalapenos, chopped
3 cubanelle peppers, finely chopped
2 heads curly lettuce, such as green oak or red oak
Method:
In a bowl, combine black beans, corn, cherry tomatoes, red onions, garlic, lime juice, cayenne and peppers. Toss to mix well.
To Serve:
Arrange lettuce on a serving platter. Top with black bean mixture.

 
REC: Copper Penny Carrots

Copper Penny Carrots

Recipe By :Marlene Sorosky
Serving Size : 8 Preparation Time :0:00
Categories : Vegetables

Amount Measure Ingredient -- Preparation Method

2 pounds carrots
water
1 medium red onion -- sliced
10 ounces frozen peas
1 small green pepper -- sliced
10 3/4 ounces condensed tomato soup
1/2 cup vegetable oil
1 cup sugar
3/4 cup cider vinegar
1 teaspoon prepared mustard
1 teaspoon Worcestershire sauce
1/2 teaspoon salt
1/4 teaspoon pepper

Peel and slice carrots. Place in a medium saucepan with a small amount of water. Cover and cook until crisp-tender, about 5 minutes; do not overcook. Rinse under cold water to stop cooking; drain and cool.

Separate onion slices into rings. In a medium bowl, alternate layers of cooked carrots, peas, onion rings, and green pepper. In another medium bowl, mix remaining ingredients until smooth. Pour over vegetables.

Cover and refrigerate overnight. May be refrigerated up to 2 weeks.

Source:
"Cookery for Entertaining"
- - - - - - - - - - - - - - - - - - -

Per Serving (excluding unknown items): 330 Calories; 15g Fat (38.2% calories from fat); 4g Protein; 49g Carbohydrate; 6g Dietary Fiber; 0mg Cholesterol; 435mg Sodium. Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 2 1/2 Vegetable; 3 Fat; 2 Other Carbohydrates.
http://i368.photobucket.com/albums/oo124/MichaelJohn52/copperpennycarrots.jpg

 
pickled or spiced grapes from 14622 above, Traca's marinated mushrooms....

cucumber salad, olives, or corn vinaigrette.

Marinated Mushrooms - Excellent Tapa/Nibble

Marinated Mushrooms
from Antipasti by Joyce Goldstein

Joyce's notes: This is a family favorite. I served these mushrooms at my daughter's wedding, my son's birthday bash, and at many other celebrations. They key here is not to marinate the mushrooms too long, so they will still have some crunch. If you don't finish eating them all, they will be good for days, of course, but will be softer. That's when you can throw them into a green salad. The leftover marinade can be added to your everyday vinaigrette.

1/2 cup extra virgin olive oil
2/3 cup red wine vinegar
2 cloves of garlic, smashed
1 tablespoon sugar
1 teaspoon salt
1/4 cup water
1 small yellow onion, cut into 1/4" thick rings
2/3 pound fresh small white button or cemini mushrooms

In a deep bowl or crock, whisk together the olive oil, vinegar, garlic, salt, and water. Add the onion rings. Set aside.

Trim the stem ends on the mushrooms and then wipe the mushrooms clean with damp paper towels. Add to the marinade, stir gently to mix well, and leave at room temperature for 3 to 4 hours.

Serve the mushrooms with toothpicks for spearing.

Serves 8.

traca
http://www.finerkitchens.com/swap/forum1/62129_Rec_Marinated_Mushrooms_-_Excellent_Tapa/Nibble

Corn Vinaigrette

2 10 oz. pkg frozen whole kernel corn, cooked
2 large tomatoes, peeled and chopped
1/2 c. chopped green pepper
1/2 c. chopped scallions
1/2 c. salad oil
1/4 c. vinegar
3 tbs. chopped parsley
1 1/2 tsp lemon juice
2 tsp. salt
1 tsp. sugar
1/2 tsp. sweet basil
1/4 tsp cayenne

 
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