a little of each

A family's cookbook

Marinated Olives December 27, 2012

Filed under: Appetizers — alittlemoreofeach @ 1:19 pm
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Ingredients

  • 7 oz can of green, ripe olives
  • 2 large cloves of garlic, crushed
  • ½ tsp red pepper
  • 1 ½ Tbl vinegar
  • 1 tsp dried dill

Instructions

Drain the juice from the olives. Simmer with the garlic and red pepper for five minutes. Add the vinegar and dill to the juice. Pour over the olives and let stand in a jar for one week.

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Blue Cheese Dip

Filed under: Appetizers — alittlemoreofeach @ 1:19 pm
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Ingredients

  • 4 oz crumbled blue cheese
  • 1 cup sour cream
  • 1 Tbl finely chopped green onion
  • ¼ Tbl hot pepper sauce
  • salt and pepper to taste

Instructions

Combine all ingredients. Mix well. Chill. Serve with crackers or fresh veggie sticks.

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Baked Artichoke Spread

Filed under: Appetizers — alittlemoreofeach @ 1:18 pm
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Ingredients

  • 2 (14 oz) cans artichoke hearts, drained and chopped
  • 1 cup grated Parmesan cheese
  • 1 cup mayonnaise
  • 1/8 tsp garlic powder
  • dash of Worcestershire sauce
  • dash of hot sauce

Instructions

Combine the first six ingredients, stirring well. Spoon into a lightly greased 1-quart casserole dish or a deep pie plate. Bake at 350 degrees for 30 minutes. Serve with crackers, carrot sticks, broccoli and cauliflower.

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Hot Artichoke and Spinach Dip

Filed under: Appetizers — alittlemoreofeach @ 1:17 pm
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Ingredients

  • 2 (6 oz) jars marinated artichoke hearts, drained and chopped
  • 1 package frozen chopped spinach, thawed and drained well
  • 1 clove garlic, pressed
  • ½ cup sour cream
  • ½ cup mayonnaise
  • ¾ cup grated Parmesan cheese

Instructions

Mix all ingredients in a baking dish. Cook uncovered at 375 degrees for 25 to 30 minutes. Serve hot with crackers, cocktail bread slices or fresh vegetables.

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Cindy’s Hot Vidalia Onion Spread

Filed under: Appetizers — alittlemoreofeach @ 1:16 pm
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Ingredients

  • 1 ½ cups Vidalia onions, coarsely chopped
  • 1 ½ cup mayonnaise
  • 1 ½ cup white cheddar cheese, grated
  • ½ Tbl paprika

Instructions

Combine onion, mayonnaise and cheese in a one-quart baking dish. Sprinkle with paprika and bake uncovered at 350 degrees for 30 minutes. Blot top with paper towel if you notice any excess oil. Serve hot with apple slices, bagel crisps, buttery crackers or Wheat Thins.

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Tzatziki

Filed under: Appetizers — alittlemoreofeach @ 1:16 pm
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Ingredients

  • 32 oz container plain yogurt (strained to yield 1 ½ cups)
  • 1 large cucumber, peeled and grated
  • 1 clove garlic, crushed (more, if you’re a Freitag)
  • 1 ½ Tbl fresh dill, chopped,
  • 3 Tbl extra-virgin olive oil
  • 1 ½ Tbl red wine vinegar
  • salt to taste

Instructions

You may substitute ¾ cup unstrained plain yogurt and ¾ cup sour cream. To strain the yogurt, line a sieve with three or four paper towels. Place the yogurt in the sieve, and the sieve on top of a bowl. Put it in the refrigerator for a few hours or overnight. Using paper towels to absorb the liquid, squeeze excess water from cucumber. Add to yogurt mixture. Mix in remaining ingredients. Cover and refrigerate until serving. Serve with fresh Greek bread, warm pita or over grilled chicken.

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Roasted Garlic

Filed under: Appetizers — alittlemoreofeach @ 1:15 pm
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Ingredients

  • 4 whole heads of fresh garlic
  • ¼ cup extra-virgin olive oil
  • ¾ Tbl coarsely ground pepper
  • ¾ Tbl dried thyme
  • ½ Tbl salt

Instructions

Preheat oven to 350 degrees. Trim points off each garlic head to expose tops of cloves. Place close together in a shallow baking dish. Drizzle heads with oil and sprinkle with pepper, thyme and salt. Roast garlic for 30 minutes. Reduce the temperature to 250 degrees and cook one hour longer. Serve the garlic with slices of crusty French bread. Pop the cloves out of the skins and spread on bread.

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