It's been a long year so far. But finally getting back to cooking. My first big task is supplying
- Thread starter elaine
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I have a recipe for sausage meatballs in a chutney sour cream sauce that folks
seem to love. Just make small meatballs with sausage and brown them in the oven. Mix chutney about half and half with sour cream and serve in a chafing dish, if possible.. Otherwise, not bad at room temp or heated at the start of the party and put on the table.
How about ham rolls? Seafood?
seem to love. Just make small meatballs with sausage and brown them in the oven. Mix chutney about half and half with sour cream and serve in a chafing dish, if possible.. Otherwise, not bad at room temp or heated at the start of the party and put on the table.
How about ham rolls? Seafood?
Sorry--didn't realize dietary needs too. How about a salmon spread --it only takes a little
smoked salmon with cream cheese and served with crackers.
How many are you preparing for?
YOu could easily make the meatballs I suggested using beef or even turkey. Maybe spice it up with some garam masala and curry for added flavor.
Here's some appetizers using chicken--some sound really good.
https://www.pinterest.com/explore/chicken-appetizers/?lp=true
We do a lot of things like this for tailgating.
smoked salmon with cream cheese and served with crackers.
How many are you preparing for?
YOu could easily make the meatballs I suggested using beef or even turkey. Maybe spice it up with some garam masala and curry for added flavor.
Here's some appetizers using chicken--some sound really good.
https://www.pinterest.com/explore/chicken-appetizers/?lp=true
We do a lot of things like this for tailgating.
There will be 70 people but there doesn't have to be 70 of everything.
I don't do salmon at all here -- my reason is that the only salmon
comes from Norway and Norway is one of the 3 countries that still
kills whales. So when I get to the States I gourge on Alaskan, Pacific and Canadian ;;;;;;
Thanks for the site I am checking there now.
I don't do salmon at all here -- my reason is that the only salmon
comes from Norway and Norway is one of the 3 countries that still
kills whales. So when I get to the States I gourge on Alaskan, Pacific and Canadian ;;;;;;
Thanks for the site I am checking there now.
Oh, no, no reason to do 70, but it gives and idea of the number you are trying to prepare for.
As for the salmon, the spreads use smoked/lox style salmon so it shouldn't necessarily be a problem for your problem with Norway.
For that number I have often found a sliced tenderloin to be pretty economical and also have the wow factor. Sliced thin with small rolls and condiments.
What kinds of things are you thinking about.
As for the salmon, the spreads use smoked/lox style salmon so it shouldn't necessarily be a problem for your problem with Norway.
For that number I have often found a sliced tenderloin to be pretty economical and also have the wow factor. Sliced thin with small rolls and condiments.
What kinds of things are you thinking about.
Meatballs in Grape Jelly & Chili Sauce
My mom used to make these and they were really delish! And I remember that the summer I lived in Israel I used to make them for company (or a similar version - I don't think I could find the exact ingredients) to rave reviews. Very simply/very tasty!
http://www.food.com/recipe/appetizer-grape-jelly-and-chili-sauce-meatballs-or-lil-smokies-73362
My mom used to make these and they were really delish! And I remember that the summer I lived in Israel I used to make them for company (or a similar version - I don't think I could find the exact ingredients) to rave reviews. Very simply/very tasty!
http://www.food.com/recipe/appetizer-grape-jelly-and-chili-sauce-meatballs-or-lil-smokies-73362
REC: Almond Chicken Puffs
Almond Chicken Puffs from GREAT BEGINNINGS, GRAND FINALES by The Junior League of South Bend, Indiana
1 cup flour
1 cup chicken stock
2 teaspoons seasoned salt (This is WAY to much salt, IMHO--I cut it back to 1 tsp. seasoned salt.)
1/4 teaspoon cayenne pepper (Personal preference...I reduce to 1/8 tsp.)
1 teaspoon celery seed
1 Tablespoon dried parsley flakes (I use 3 Tablespoons freshly chopped Italian parsley.)
1 Tablespoon Worcestershire sauce
1/2 cup margarine (I use 1/2 cup unsalted butter.)
4 eggs
1/2 cup finely diced cooked chicken
2 Tablespoons almonds,chopped
1) Measure and sift flour.
2) In a saucepan over low heat, combine chicken stock, seasoned salt, cayenne pepper, celery seed, dried parsley flakes, Worcestershire sauce and margarine; bring to a boil.
3) Add flour all at once, stirring until mixture forms a ball and leaves the side of the pan, about 3 minutes.
4) Add eggs, one at a time,beating thoroughly with wooden spoon after each addition.
5) Continue beating until a thick dough is formed.
6) Preheat oven to 450 degrees F.
7) Stir chicken and almonds into dough.
smileys/bigeyes.gif Drop by small teaspoonfuls onto greased baking sheet.
9) Bake 10-15 minutes or until browned.
10) Serve hot.
NOTE: Puffs may be frozen in an airtight container after baking. To thaw and crisp, put frozen puffs on baking sheet and heat at 250 degrees F. for 10-15 minutes.
Almond Chicken Puffs from GREAT BEGINNINGS, GRAND FINALES by The Junior League of South Bend, Indiana
1 cup flour
1 cup chicken stock
2 teaspoons seasoned salt (This is WAY to much salt, IMHO--I cut it back to 1 tsp. seasoned salt.)
1/4 teaspoon cayenne pepper (Personal preference...I reduce to 1/8 tsp.)
1 teaspoon celery seed
1 Tablespoon dried parsley flakes (I use 3 Tablespoons freshly chopped Italian parsley.)
1 Tablespoon Worcestershire sauce
1/2 cup margarine (I use 1/2 cup unsalted butter.)
4 eggs
1/2 cup finely diced cooked chicken
2 Tablespoons almonds,chopped
1) Measure and sift flour.
2) In a saucepan over low heat, combine chicken stock, seasoned salt, cayenne pepper, celery seed, dried parsley flakes, Worcestershire sauce and margarine; bring to a boil.
3) Add flour all at once, stirring until mixture forms a ball and leaves the side of the pan, about 3 minutes.
4) Add eggs, one at a time,beating thoroughly with wooden spoon after each addition.
5) Continue beating until a thick dough is formed.
6) Preheat oven to 450 degrees F.
7) Stir chicken and almonds into dough.
smileys/bigeyes.gif Drop by small teaspoonfuls onto greased baking sheet.
9) Bake 10-15 minutes or until browned.
10) Serve hot.
NOTE: Puffs may be frozen in an airtight container after baking. To thaw and crisp, put frozen puffs on baking sheet and heat at 250 degrees F. for 10-15 minutes.
REC: Chicken Pastry Slices
Chicken Pastry Slices from GREAT BEGINNINGS, GRAND FINALES by The Junior League of South Bend, Indiana
DOUGH
8 ounces cream cheese, softened
1 cup butter or margarine, softened
2-1/4 cups flour
1 teaspoon salt
1/4 teaspoon mixed herbs
FILLING
1 small onion, minced
1/4 cup butter
2 cups minced cooked chicken or turkey
1/2 cup minced fresh parsley
3 Tablespoons minced celery
1 egg, slightly beaten
1/2 teaspoon salt
1/4 teaspoon poultry seasoning
Beat cream cheese and butter until smooth.
Mix flour, salt and herbs; gradually add to cream cheese mixture.
When dough holds together, form into ball, wrap in waxed paper and refrigerate overnight
Saute onion in butter until tender, but not brown.
Stir in remaining ingredients and mix well.
To Assemble
Allow pastry to sit at room temperature for 30 minutes.
Cut into fourths; work with one portion at a time.
Roll out on floured board to a rectangle, 4x18x1/8 inch.
Place 1/4 of filling in center of strip.
Draw up edges to meet and pinch together to seal. Moisten with a little water to help it hold together.
Transfer filled strip to un-greased baking sheet.
Repeat process with other three portions of dough.
Chill 1-2 hours.
Preheat oven to 325 degrees F.
Cut rolls into 1-inch slices, separating slices slightly.
Brush lightly with a beaten egg mixed with 1 teaspoon water.
Bake 25-30 minutes or until lightly browned.
NOTE: I bake on parchment-lined baking sheets.
Chicken Pastry Slices from GREAT BEGINNINGS, GRAND FINALES by The Junior League of South Bend, Indiana
DOUGH
8 ounces cream cheese, softened
1 cup butter or margarine, softened
2-1/4 cups flour
1 teaspoon salt
1/4 teaspoon mixed herbs
FILLING
1 small onion, minced
1/4 cup butter
2 cups minced cooked chicken or turkey
1/2 cup minced fresh parsley
3 Tablespoons minced celery
1 egg, slightly beaten
1/2 teaspoon salt
1/4 teaspoon poultry seasoning
Beat cream cheese and butter until smooth.
Mix flour, salt and herbs; gradually add to cream cheese mixture.
When dough holds together, form into ball, wrap in waxed paper and refrigerate overnight
Saute onion in butter until tender, but not brown.
Stir in remaining ingredients and mix well.
To Assemble
Allow pastry to sit at room temperature for 30 minutes.
Cut into fourths; work with one portion at a time.
Roll out on floured board to a rectangle, 4x18x1/8 inch.
Place 1/4 of filling in center of strip.
Draw up edges to meet and pinch together to seal. Moisten with a little water to help it hold together.
Transfer filled strip to un-greased baking sheet.
Repeat process with other three portions of dough.
Chill 1-2 hours.
Preheat oven to 325 degrees F.
Cut rolls into 1-inch slices, separating slices slightly.
Brush lightly with a beaten egg mixed with 1 teaspoon water.
Bake 25-30 minutes or until lightly browned.
NOTE: I bake on parchment-lined baking sheets.
Tuna Mousse
This used to be another of my mom's signature party foods (she put it in a fish shaped mold) and served with crackers.
Mom’s Tuna Mousse
1.5 pkgs. Gelatin
1 can tomato soup
2 cans tuna in oil
1 8oz. package cream cheese
¾ cup mayo
tobasco (three shakes)
1T. grated onion (no more than that)
celery salt, three or four shakes
Dissolve gelatin in 1 cup cold water.
Add soup, undiluted, and heat to simmer. Remove.
Add tuna, undrained.
Pour into blender and add remaining ingredients.
Pour into greased mold “au frigo” until set.
This used to be another of my mom's signature party foods (she put it in a fish shaped mold) and served with crackers.
Mom’s Tuna Mousse
1.5 pkgs. Gelatin
1 can tomato soup
2 cans tuna in oil
1 8oz. package cream cheese
¾ cup mayo
tobasco (three shakes)
1T. grated onion (no more than that)
celery salt, three or four shakes
Dissolve gelatin in 1 cup cold water.
Add soup, undiluted, and heat to simmer. Remove.
Add tuna, undrained.
Pour into blender and add remaining ingredients.
Pour into greased mold “au frigo” until set.
This baked beef salami is divine!
Baked Salami
1 salami (beef salami — NOT summer sausage, or other type of smoked salami)
Basting & Dipping Sauce
2 T. peach or apricot preserves
1 T. yellow mustard
1 T. Dijon mustard
1 T. honey mustard
Preheat oven to 350ï‚°.
Score salami lengthwise in several places. Make two batches of sauce, one for basting and one for dipping. Place salami in shallow pan lined with foil. Baste with sauce. Turn salami occasionally to ensure charring on all sides. Continually baste.
Slice salami into bite size chunks and serve with dipping sauce.
Baked Salami
1 salami (beef salami — NOT summer sausage, or other type of smoked salami)
Basting & Dipping Sauce
2 T. peach or apricot preserves
1 T. yellow mustard
1 T. Dijon mustard
1 T. honey mustard
Preheat oven to 350ï‚°.
Score salami lengthwise in several places. Make two batches of sauce, one for basting and one for dipping. Place salami in shallow pan lined with foil. Baste with sauce. Turn salami occasionally to ensure charring on all sides. Continually baste.
Slice salami into bite size chunks and serve with dipping sauce.
Are you doing salads? Spicy Soba Noodles with Chicken in Peanut Sauce
You could use fettucini too
Spicy Soba Noodles with Chicken in Peanut Sauce
1 carrot, peeled, and then cut into matchstick size (or dice)
1/3 cup peanut butter
2 T. honey
1 T. chopped peeled fresh ginger
1 to 2 tsp. crushed red pepper
1 garlic close, minced
1 can chicken broth, divided
¼ cup mixture of flour/corn starch
1 T. of vegetable oil
1lb. boned chicken breasts, cut into bite-size pieces
5 cups cooked soba (buckwheat noodles)
6 T. sliced green onions
6 T. chopped unsalted, dry-roasted peanuts
Combine peanut butter, honey, garlic, ½ cup chicken soup (or more, depending on desired consistency).
Put flour in ziplock, add chicken pieces and shake. Heat oil til hot, but not smoking. Saute chicken until just about done. May need to add a T. of chicken broth, at a time, to pan to keep some liquid in pan. When chicken is just about done, add carrots, garlic and ginger to pan. Cook 2 minute longer.
Meanwhile, cook soba noodles. Drain.
When chicken is done, pour over noodles, adding green onions. The pour sauce over contents. Mix thoroughly. Garnish with chopped up peanuts.
You could use fettucini too
Spicy Soba Noodles with Chicken in Peanut Sauce
1 carrot, peeled, and then cut into matchstick size (or dice)
1/3 cup peanut butter
2 T. honey
1 T. chopped peeled fresh ginger
1 to 2 tsp. crushed red pepper
1 garlic close, minced
1 can chicken broth, divided
¼ cup mixture of flour/corn starch
1 T. of vegetable oil
1lb. boned chicken breasts, cut into bite-size pieces
5 cups cooked soba (buckwheat noodles)
6 T. sliced green onions
6 T. chopped unsalted, dry-roasted peanuts
Combine peanut butter, honey, garlic, ½ cup chicken soup (or more, depending on desired consistency).
Put flour in ziplock, add chicken pieces and shake. Heat oil til hot, but not smoking. Saute chicken until just about done. May need to add a T. of chicken broth, at a time, to pan to keep some liquid in pan. When chicken is just about done, add carrots, garlic and ginger to pan. Cook 2 minute longer.
Meanwhile, cook soba noodles. Drain.
When chicken is done, pour over noodles, adding green onions. The pour sauce over contents. Mix thoroughly. Garnish with chopped up peanuts.