a little of each

A family's cookbook

Pecan Cheese Ring December 27, 2012

Filed under: Appetizers — alittlemoreofeach @ 1:13 pm
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Ingredients

  • 4 cups extra sharp cheese, shredded
  • 4 cups medium sharp cheese, shredded
  • 1 small onion, grated
  • 1 cup mayonnaise
  • 1 tsp. crushed red pepper
  • 1 cup pecans, chopped
  • one jar good strawberry preserves
  • Crackers

Instructions

Combine the first six ingredients in a mixing bowl. Using your hands, shape the cheese mixture into a ring shape on a pretty plate, leaving the center empty. Serve with the strawberry preserves in the hollow center and crackers on the outer edge of the ring.

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Almond Ham Rollups

Filed under: Appetizers — alittlemoreofeach @ 1:12 pm
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Ingredients

  • 8 oz cream cheese
  • 2 Tbl mayonnaise
  • 1 tsp minced onion
  • 1 tsp Worcestershire sauce
  • ¼ tsp dry mustard
  • ¼ tsp paprika
  • 1/8 tsp pepper
  • 1/8 tsp hot sauce
  • 1 Tbl finely chopped almonds, toasted
  • 12 oz sliced ham

Instructions

Combine all ingredients, except ham. Stir until blended. Spread one tablespoon of mixture on each slice of ham. Roll up jellyroll fashion. Wrap in plastic wrap and freeze if necessary for up to one month. Thaw at room temperature one hour before serving. Cut into ¾” slices. Makes five dozen.

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Shrimp Puff Appetizers

Filed under: Appetizers — alittlemoreofeach @ 1:11 pm
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Instructions

Take one can of baby shrimp, one package of cream cheese, one teaspoon minced onion, and mix the three ingredients. Separate a can of crescent rolls and cut each roll in half to form two small triangles. Place one tsp of the filling in each and roll up. You can top with a little paprika for color if you like. Bake as directed on the crescent roll package.

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Cindy’s Chili con Queso

Filed under: Appetizers — alittlemoreofeach @ 12:34 pm
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Ingredients

  • 2 lbs Velveeta cheese, cubed
  • 1 medium onion, chopped fine*
  • 2 (4 1/2 oz) cans chopped green chiles*
  • 3 tomatoes, diced*
  • 2 cloves garlic, crushed*
  • 1 cup Picante sauce
  • 1 tsp garlic salt

Instructions

Combine all ingredients together in fondue pot or top of double boiler. Cook and stir until cheese melts and onion is tender. Serve hot with corn or flour Tostitos.

*To speed things up, sauté these ingredients first before adding to cheese.

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Cindy’s Guacamole

Filed under: Appetizers — alittlemoreofeach @ 12:08 pm
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Ingredients

  • 2 large ripe avocados
  • small can green chile peppers, chopped
  • 1 clove garlic, minced
  • 3 Tbl lime juice
  • 1 tomato, chopped and seeded
  • 5 Tbl minced onion
  • salt and pepper to taste

Instructions

Mash avocado in a bowl, leaving it slightly chunky. Mix in remaining ingredients. Cover and set aside in refrigerator for an hour. Serve with tortilla chips.

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Cindy’s Salsa

Filed under: Appetizers — alittlemoreofeach @ 12:04 pm
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Cindy’s Salsa

by Stephanie

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Ingredients

  • 6 ripe tomatoes
  • ½ cup red onion, diced
  • 1 large clove garlic, minced
  • ¼ cup fresh cilantro (or to taste)
  • juice of one lime
  • 1 small fresh jalapeno chile
  • salt and pepper, to taste
  • 1 tomatilla, seeded and diced, optional

Instructions

Remove the seeds from the tomatoes and dice. Place in a bowl and add the diced onion, garlic, cilantro, optional tomatilla and lime juice. Stir well to mix.

Add as much finely diced jalapeno chile, salt and pepper to taste. (Test the jalapeno for “hotness” first. You may only need a teaspoon, or the whole pepper, depending on your level of pain tolerance.)

Let salsa sit for about 30 minutes for flavors to marinate.

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No-Onion Salsa

Filed under: Appetizers — alittlemoreofeach @ 11:45 am
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img_3636This salsa also doubles as a great meal when it is topped with shrimp and called “gazpacho.”

Ingredients

  • 1 (20 oz) can whole, peeled tomatoes, chop by hand
  • 2 fresh tomatoes, diced
  • 2 avocados, diced
  • juice and pulp from 1 large lemon
  • 2 cloves garlic, minced
  • 1 each: red, green and yellow jalapeno peppers, stems and seeds removed, diced
  • chopped green chile, canned or fresh roasted
  • ¼ cup cilantro
  • salt and pepper to taste

Instructions

Mix all ingredients in a bowl including the juice from the canned tomatoes. Refrigerate for one hour and serve with tortilla chips.

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