Squash salsa

Ingredients

1 small zucchini (peeled)
1 small yellow summer squash (peeled)
1 carrot (peeled)
2 tomatillos
1 medium tomato
1 clove garlic
3 serrano chiles
1/2 small red onion
1 tbsp finely chopped fresh marjoram
4 tsp extra virgin olive oil
1 tbsp unseasoned rice vinegar
sugar and salt to taste

How to prepare

Rinse the onion with hot water in a strainer before adding it to the salsa. Finely dice all, mix and let sit for an hour before serving.

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Bite Size Taco Turnovers

Ingredients

1/2 lb ground beef
1/4 cup taco sauce
1 1/2 tsp chili powder
1/4 tsp onion powder
1/4 tsp garlic powder
1 refrigerated pizza dough
1/4 cup shredded American or cheddar
cheese
1 egg
1 tsp water

How to prepare

Brown meat; drain. Stir in taco sauce and seasonings; set aside. Roll pizza dough out to a 14X10 1/2″ rectangle, then cut into 12 3 1/2″ squares. Place filling on squares; sprinkle with cheese. Lifting dough up and over to make triangles, brush edges with water and press edges with fork to seal. Pierce with a fork. Brush with combined egg and water. Bake at 425 F. 8-10 minutes. Let stand 5 minutes before serving. Serving Size : 12 Better Homes and Gardens Holiday Appetizers 1995

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CLAMS CASINO

Ingredients

12 clams washed on the half shell
3 oz green pepper
1/2 tsp chopped garlic
Black pepper to taste
Grated Parmesan cheese to taste
1/2 oz sherry
12 (3/4″) sq. mozzarella cheese
12 (1″) sq. bacon
Chopped parsley
Bread crumbs

How to prepare

Mix green pepper, garlic, pepper, grated cheese and sherry. Place one level tsp of mixture on clam. Top with Mozzarella and bacon. Dust with bread crumbs and parsley. Bake at 400 degrees on baking sheet for 15-20 minutes.

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TURTLE PECAN PIE

Ingredients

3 cups chocolate wafer crumbs
1/2 cup butter or margarine, melted
1 1/4 cups semisweet chocolate morsels
1 cup evaporated milk
1 cup mini marshmallows
1/8 tsp salt
1 quart vanilla ice cream, slightly softened, divided
1 cup pecan halves, toasted

How to prepare

Combine chocolate crumbs and butter; press into a 9 inch deep dish pie plate. Freeze for 15 minutes. Combine chocolate morsels and the next 3 ingredients in a saucepan. Cook over low heat, stirring constantly, until thickened and smooth. Remove from heat and set aside. Spread 2 cups of the ice cream into pie plate; cover with foil and freeze about 30 minutes. Spread the remaining chocolate mixture over ice cream and top with the pecans. Cover again and freeze. Let defrost slightly at least 1/2 hour before serving.

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Chocolate Tea Bread

Ingredients

1/2 cup applesauce
1/3 cup shortening
2 eggs
1/3 cup water
1 1/4 cup sugar
1 1/2 cup allpurpose flour
1/3 cup baking cocoa

1 tsp baking soda
3/4 tsp salt
1/4 tsp baking powder
1 cup semisweet chocolate chips
1/3 cup chopped walnuts
GLAZE:
1/2 cup confectioners sugar
1 to 2 tbsp milk
1/4 tsp vanilla extract
Pinch salt

How to prepare

In a mixing bowl, combine applesauce, shortening, eggs, water and sugar; beat on low speed for 30 seconds. Combine dry ingredients; add to applesauce mixture. Beat on low for 30 seconds. Beat on high for 2 1/2 min., scraping bowl occasionally. Fold in the chocolate chips and nuts. Pour into a greased and floured 9x5x3in. loaf pan. Bake at 350’F for 6070 min. or until a toothpick inserted in the center comes out clean. Cool in pan 10 min. before removing to a wire rack to cool completely. Combine glaze ingredients; drizzle over bread. Yield: 1 loaf(Taste of Home Feb/March 97)

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World’s Best Sugar Cookies

Ingredients

1 cup butter
1 cup powdered sugar
1 cup granulated sugar
2 eggs
1 cup oil
2 tsp vanilla
1 tsp baking soda
1 tsp cream of tarter
1/2 tsp salt
5 cup flour

How to prepare

Cream butter with granulated and powdered sugars. Beat in eggs until smooth. Slowly stir in oil, vanilla, baking soda, cream of tarter, salt and flour. Chill dough for easy handling. Shape into walnut size balls and press down. Bake at 350

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Spinach and rice in dill tomato sauce

Ingredients

2-10 oz packages frozen spinach, thawed and drained
1/4 cup regular (not extra-v) olive oil
3 cups onions, finely chopped
6 scallions, thinly sliced, including some of the green tops
1/4 cup + 1 tbsp chopped fresh dill

1/3 cup converted raw rice
1/4 cup water
3 tbsp tomato paste
1 tbsp salt
1/8 tsp freshly ground black pepper

How to prepare

Trim away any tough stems from the spinach leaves. Rinse the leaves in several changes of cold water and drain in a colander. Heat the olive oil in a large pot with a tight-fitting lid. When it is hot, add the onions, scallions, and 1/4 cup of the dill and cook over medium-high heat, stirring frequently, until the onions are softened. Add the rice and cook 1 minute, stirring constantly. Stir in the water, tomato paste, salt and pepper. Add the spinach and stir to combine. Cover and cook over low heat for several minutes, stirring occasionally, until the spinach has wilted down. Continue to cook over very low heat for about 30 minutes, or until the rice is nearly tender. Stir in the remaining dill and cook for about 5 minutes, or until the rice is tender. Cover and set aside until ready to serve.

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Portuguese sopa de coentros

Ingredients

3 large russet (baking) potatoes (about 2 pounds)
1 large onion, chopped coarse
2 large plus 2 small garlic cloves
6 1/2 cups water
2 tsp salt

6 cups loosely packed fresh cilantro leaves, washed and spun dry
3 tbsp dark green olive oil

How to prepare

Peel potatoes and cut into 1″ cubes. In a large heavy saucepan simmer potatoes, onion, and large garlic cloves in water with salt, covered, 1 hour. (the potatoes will be very soft.) Remove pan from heat and cool mixture, uncovered, 15 minutes.
In a food processor blend together coriander, oil, and small garlic cloves until smooth. Add one third soup mixture and puree. Transfer puree to a large bowl and puree remaining soup mixture in 2 batches. Return soup to cleaned pan and heat over moderate heat, stirring, until hot. Soup will mellow in flavor if made 1 day ahead and chilled, covered. Reheat gently. Serves 6 to 8.

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Chicken Liver Casserole

Ingredients

1 lb chicken livers
1/2 cup flour
1 tsp salt
1/4 tsp pepper
3 slices bacon, diced
3 green onions with tops, chopped
1 cup chicken bouillon
10 oz can golden mushroom soup
4 oz can sliced mushrooms
1/4 cup dry white wine or sauterne

How to prepare

Cut chicken livers into bite-size pieces; toss with flour, salt and pepper. Fry bacon pieces in lg skillet; remove when brown. Add flour-coated chicken livers and green onion to bacon grease in skillet; saute until lightly browned. Pour chicken bouillon into skillet and stir into drippings. Pour all into Crock-Pot. Add browned bacon bits and all remaining ingredients. Cover and cook on Low for 4-6 hours. Serve over rice, toast or buttered noodles. Recipe may be doubled for 3 1/2 or 5 quart Crock-Pot.

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