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Old 11-13-2004, 06:15 AM   #11
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I've got a couple that I copied out of a magazine. Can't remember which one but here you are.

Shrimp Butter on Crostini

1 (16 oz) french bread cut into thin slices (about 40)
2 (80z) pkg. cream cheese, softened
1/2 lb. butter, softened
1 lb peeled cooked shrimp, finely chopped
1 small onion, grated
2 tbsp. lemon juice (fresh)
1 tbsp. mayo
1/4 tsp. garlic powder
1/4 tsp pepper
dash of salt

Bake bread slices in 350 deg. oven until lightly toasted . About 5 mins.

Beat cream cheese and butter at med speed until fluffy.Stir in remaining ingredients.

Spread on toasted bread slices.

Garnish with chopped chives, more shrimp, or whatever suits your fancy.




Goat Cheese-Olive Sandwiches

1 can (4.25 oz) ripe olives chopped fine
1 (4 0z. ) pkg goat cheese, softened
1 green onion, finely chopped
1 garlic clove, minced
1/4 tsp. hot sauce
26 slices very thin white bread 1/4 cup chopped fresh parsley

Stir together first 5 ingredients until well blended.
Cut 2 1 1/2 inch rounds out of each bread slice using a cookie cutter.
Spread olive mixture on one round top with another round .Roll the sides in chopped parsleu. Cover and chill for 2 hours before serving.

Note: Pepperidge Farms has very thin white bread slices.
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Old 11-13-2004, 11:11 PM   #12
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Thanks everyone.

Don't worry about it Julie any recipes are much appreciated.

Goodweed.........no message in my pm.
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Old 11-15-2004, 02:36 PM   #13
 
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Antipasto Skewers:

8 salami, casing removed
8 pickled banana peppers
2 zucchini, quarter crosswise
16 olives, black, pitted
16 cherry tomatoes washed
1 drained
1/3 cup oil, olive
2 tbsp lemon juice, freshly squeeze
1 tbsp balsamic vinegar
1/4 tsp oregano
1 garlic clove, minced
1/4 tsp salt
1/4 tsp pepper, fresh ground, white

Wrap aslice of salami around a small pepper. Thread on skewer. Thread on apiece of zucchini, an olive, a tomato, then another olive and another
tomato. Repeat with the remaining skewers. Set kabobs aside.

Light the coals. Mix remaining ingredients for dressing. Brush
kabobs with dressing. When coals are hot, set kabobs on grill rack
about 4 to 6 inches from heat source. Grill kabobs for 3 to 4
minutes, turning once or twice as needed. Food should be hot and
beginning to char.

Note: this can be done in the broiler too..same 4-6 inches from heat source.
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Old 11-15-2004, 02:42 PM   #14
 
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Wiener appetizers:

4 beef wieners
1/4 cup ketchup
3 tbsp water
1 tbsp mustard
1 tsp worcestershire sauce
1/4 tsp onion powder

Cut the wieners into eighths and place them on a microwave bowl or
paper plate. Combine the remaining ingredients in a small bowl.
Brush half of the mixture over the wieners.

With the microwave on HIGH, cook for 1-1/2 minutes, rotating the plate
one-half turn after 1 minute. Brush with the remaining sauce mixture.

Continue cooking on HIGH for 1 minute. Place a toothpick in the top
of each wiener piece.
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Old 11-15-2004, 02:48 PM   #15
 
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1 package flour tortillas, jumbo sized, fat-free
2 package cream cheese
1 can tomatoes with chiles, drained
4 each green onions, finely chopped
salsa for dipping, or sour cream

Mix the cream cheese, rotel tomatoes w/chiles and green onions to
make a paste...you may need a little of the juice drained from the
rotel, so reserve it just in case.

Spread the mixture about 1/4 inch thick on tortillas. Refrigerate for
about an hour before slicing. Serve with homemade or purchased salsa.. or sour cream.
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Old 11-15-2004, 03:02 PM   #16
 
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Bacon-Wrapped Shrimp Kebabs with Creamy Horseradish Sauce:

24 uncooked large shrimp,
1 peeled and deveined
24 canned whole water chestnuts, drained
12 bacon slices, cut crosswise
1 in half
6 tbsp (3/4 stick) unsalted butter

Horseradish Sauce:

1 8-oz. package cream cheese, room temperature
1/2 cup mayonnaise
1/2 cup sour cream
3 tbsp prepared horseradish
1 tbsp fresh lemon juice
hot pepper sauce (tobasco) to taste
white pepper to taste

Wrap 1 shrimp around 1 water chestnut. Wrap in 1 bacon piece and
secure with toothpick. Repeat with remaining shrimp, water chestnuts
and bacon. Melt 3 tablespoons butter in heavy large skillet over high
heat. Add half of shrimp and cook until bacon browns, anbout 2-1/2
minutes per side. Transfer to large gratin dish. Repeat with
remaining butter and shrimp.

Preheat broiler. Beat cream cheese in medium bowl until smooth. Add
remaining ingredients and beat until blended. Season with salt. Spoon
sauce over shrimp. Broil until top is golden brown. Divide shrimp
among plates and serve.
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Old 11-15-2004, 03:27 PM   #17
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Wow JulieV....thanks! Have you tried these recipes out or are they just some you've collected?
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Old 11-15-2004, 03:33 PM   #18
 
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the last three I posted I have tried and they are awesome.. either I have made them or somone in my family has.
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Old 11-15-2004, 03:44 PM   #19
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they sound really good. Are those weiner thingies like weiners in a dark colored sauce? I used to have a recipe for something called Foxy Franks and I cannot locate that recipe.....it was a local one I believe I got out of the newspaper but it was years ago. Anyway all I remember was Currant Jelly and it seems like mustard and maybe some garlic salt but I can't recall. I'll have to try these and see if they are similar. Thanks! :)
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Old 11-15-2004, 03:47 PM   #20
 
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are you talking about cocktail-size wieners?
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