Camping & Backpacking Recipes
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1 cup dried ground beef or textured vegetable protein
4 inch square of dried tomato paste or equivalent
1 cup small macaroni
2 oz shredded mozzarella cheese
Knorr's vegetable soup mix
Add soup mix to 2 cups water and bring to boil. Add macaroni, boil again and cook 5 minutes. Add meat and tomato paste. Add seasoning if desired. Cover and simmer 10 minutes. Add cheese, turn off heat and wait till cheese melts and serve.
This receipe i use turns out very good all the time and even the less expeirenced cook can make this dish. It is very hard to mess up. It can get messy if you do not pay attention to what you are doing. I like to call it -- "BBQ SHREDDED SANDWICHS" First- what you need to do is go to your local grocery store and buy one small bucket of barbeque shredded pork.
Second- you need to buy some potato bread that is the long type (like a hot dog bun) this make the sandwich taste better. You can also use any type of bread you like, but I recommend this bread. This is all you need to get at the store and make sure you freeze it before you go on your trip. If frozen it should last all day in the heat frozen.
NOW ITS TIME TO COOK! All that you need is one big pot and a large cooking spoon. First- get your stoves burning and then get your pot on the stove then open your bucket of shredded pork and por into the pot.
Second- keep cooking untill the pork is warm-hot and then make sure you dont burn it cause this stuff will burn easily on those pans that arent none stick.
Third- get the buns out and serve the food up to everyone and enjoy. This dish is excellent and I made it at one of my scout outings and about everyone in my troop wanted to have some. have fun with it.
On the subject of bag cooking, check out your local health food store for dehydrated refried beans. Rehydrate in the bag, squeeze onto a tortilla, add cheese and salsa and you have a crowd pleasing fast lunch entree.
Tomato powder has many uses, you can get tomato bouillon in the Mexican food section of Wal-Mart Supercenters.
-- Thanks to Greg Gough, SM Troop 201, Ozark, MO
The Ramen noodles also don't require draining, as the water you use becomes the soup when you add the seasoning packet. Have Koolaid or instant iced tea with this, some dried fruit, pita bread and margarine out of a squeeze bottle, and you've got a fine high-carbo meal that will stick with you the next day during the next 10 miles.
I've also tried the spaghetti sauce out of an envelope, not a jar. This is pretty good, too, although a bit bland. The package directions call for 2 1/4 cups water, a couple tablespoons of oil, and a small can of tomato paste. Bring this to a boil, add the packet of spices, and simmer 15 minutes. Add to it whatever else you want in the way of veggies. I add summer sausage here, since summer sausage keeps without refrigeration as long as you don't open the packet. Angel hair pasta works well, too, since it only takes 2-3 minutes to cook. And add some spices to jazz up the sauce.
Any of you tried making a backpacking DO? I saw this at a roundtable a couple of months ago. Buy a 9" pie pan, and 2 8" cake pans. Bolt the pie pan back-to-back to one of the cake pans by drilling holes and using short bolts. The pie pan becomes the lid to the DO, and the cake pan on top is where you put the coals when you are baking. The second cake pan is where the food goes. Set the contraption on some rocks and put coals underneath, and coals on top, and you've got a small but serviceable backcountry7 DO--works great on brownies, biscuits, etc.
Breakfasts in the back country are usually of the Poptart/bagel/dried fruit/coffee/cocoa variety, although we make pancakes once in a while with the pancake flour that only requires adding water. Instant dehydrated syrup is about the only item I need to buy at a specialty camp food store these days.
Lunches are invariably of the trail variety--i.e., no cooking. Deviled ham or chicken, pita bread, cheese, dried fruit again, maybe a carrot stick, Koolaid, etc. Some of my guys even eat Vienna sausages (urrrrpp....)
There are also a ton of DO cookbooks around, and I think one is available through someone on this list.
-- Thanks to Pete Farnham, SM, Troop 113, GW District, NCAC, Alexandria, VA
One thing we have used to help them think up ideas is the one-pot-meal planner table. Write on the board 4 column headings:
Meat/Protein ------ Starch ------ Sauce ------ Vegetable
Begin with the first column. Ask the Scouts to list all of the meat or other protein foods they can think of. Chicken, beef, cheese, eggs, etc.
Then go to the second column, list the starches: bread, pasta, rice, potato, stuffing mix, etc.
The third column: tomato sauce, gravy, soy, teriyaki, cream, etc.
Finally, the vegetables: you get the idea (somehow spinach never makes it up there).
Now, let's plan a one-pot meal: take one item from each column and put them all in one pot. Now some preparation might be needed for some components, and some items might need special cooking techniques, but that's how you can teach them to begin planning and cooking real meals. By picking your foods carefully, you can create some interesting backpack meals as well.
When we started this about 5 years ago, we saw a lot of macaroni & cheese and spaghetti. We seldom see either any more, and in fact, one time the Patrol Leader changed the menu because he wanted mac/cheese and his patrol revolted, refusing even to eat it. The last few camporees, our patrols have consistently received honorable mentions in the cooking competitions.
Read a number of people had tried Landjaeger sausage for their backpacking outing & commented how well it kept, but most could not remember they had gotten it, "Just somewhere in Wisconsin." I have an address that hopefully will help: Ruef's Meat Market, 538 First Street, New Glarus, WI 53574. (608) 527-2554 - They do ship. They make it themselves using the "old recipe" It truley is a Swiss sausage using both beef & pork, never needs refrigeration, so makes the perfect backpacking snack & better tasting than dried jerky. No, I don't own the company, just learned about it as my son was learning about the Swiss people, while earning his American Cultures Merit badge. No doubt a few "Wisconsin" bragging rights from me also! Hope it helps
-- Thanks to Cindy, Troop 760, Horicon
First of all think of the planned activities and adjust the menu accordingly. Choosing dishes that can be prepared with the gear that will be available, keeping in mind trash disposal facilities, is the first step. Of course you can be more exotic with meals prepared on a car camping trip vs. backpacking. The other main concern is any special dietary requirements for the individuals participating.
The main nutritional item to worry about is energy. Carbohydrates, proteins and fats are the primary energy sources to consider. Carbos and proteins are about equal, but fats carry about 2.25 times the calories per pound. On most typical Scouting trips that would not be important but I've read of climbers on extreme mountaineering treks who took 70% of their daily caloric intake as margarine (yuck). Carbos are easier to digest and "come on line" faster than fats which often take a few hours become available.
Energy requirements increase with activity, of course, but one should also take cold weather and water sports into account. In both cases the body burns a lot of fuel just keeping warm.
Now a few of Dan's rules of thumb for menu planning:
1. Remember the 13th point of the Scout Law: "A Scout is hungry."
2. For high activity outings like backpacking in mild weather figure figure 4 oz (110 or so grams) of DRY carbos per person per meal. That would include rice, dehydrated potatoes, oatmeal, or pasta. Include anything like spagetti sauce that accompanies the bulk carbos as a condiment. You can cut back slightly with meals that have extra fat like macaroni and cheese, but not too much. Bulk is important particularly for the evening meal. 3. If a protein source is to be the main course of the meal again figure about 4 oz of cooked meat or dry beans/peas as a portion. For a trail lunch a total of 4 oz of summer sausage or luncheon meat and cheese along with bread or crackers make a good portion.
4. Meals should be planned around the "core" entry but just like buying a car it's the extras that make it enjoyable. Most boys like sweets and including candy or a few cookies on the menu. When backpacking the guys I've camped with really enjoy a cup of hot soup or bullion as a prelude to dinner. As soon as a campsite is selected fire up the stove and get some water boiling. A quick hot drink perks everybody up while camp is being set up.
Point #4 makes the difference on how enjoyable camp meals can be. And remember the lesson I learned when I took a crew backpacking for a week for only $34 each (including gas for a 6 hr drive each way).
DON'T PLAN OATMEAL FOR BREAKFAST EVERY DAY.
Even oatmeal fans don't like it THAT well.
As for the cost, who plans the menu, and who buys the food:
I feel the cost of the outing should be what that outing costs. Our troop usually charges a dollar or two for gas and the patrols buy their own food from a menu that is planned by them and approved by one of the adult leaders. That approval hinges primarily on whether the menu is safe for the Scouts and the environment we'll be in, not whether it sounds good (or even tolerable) to the adult. Usually the adults function as their own patrol for meals and supervise the Scouts from afar as much as safety will allow. Therefore, what the guys plan, buy, eat and cook is pretty much their choice. I would counsel a patrol not to cook pork chops on a hobo stove. I would be willing to let them bring "toaster pastry" and bug juice for winter campout breakfast. Scouting, after all, is supposed to be a learning experience.
-- Thanks to Dan O'Canna
VARIATIONS:
Dice an onion and brown with the ground beef.
Add a package of beef gravy mix to make a more thicker gravy.
If made in a DUTCH OVEN, take a can of refrigerator biscuits and place over the top of the stew while it simmers; cover and add hot coals to the lid; continue to cook until the biscuits are golden brown. ENJOY!!!
-- Thanks to Mike Lardie, Barbarossa District Committee Member, Transatlantic Council
-- Thanks to Pete
I have not tried this, but the Ranger said it worked and the dawg was nicely cooked, and the bun was lightly toasted. Sounds like a perfect 'just before leaving' meal -- NO CLEAN-UP!!
-- Thanks to Molly Orchardo
Mix all together and pour into greased pan. Bake 350 to 375 degree oven until done. depending on size of pan determine length of baking time.
Notes:
Mom makes this in a deep casserole dish and bakes for an hour or so.
When I did this in the dutch oven, I skipped the onion flakes and didn't melt the butter first. It baked for about 40 minutes with 6 coals on the bottom and 20 on top.
A favorite with the boys, won 2nd place in the 1996 Wabuha District camporee cookoff. The boys judged adult division cooking, how did I win feeding them vegetables?
-- Thanks to Bill Randall, ASM Troop 7, Cedar Falls, IA
Place several meatballs on foil, add some potatoes (you may want to slice them first), and a spoon ful of soup. Fold packet to seal well and place on coals (never on flames). Turn after about 10 minutes. NOTE: if possible get someone to donate welding gloves to the troop for the turning. Using tongs to flip the packets can often cause the foil to tear.
Onion Soup
Steak
Home Fries
Green Vegetable
Apple Pie
This menu is great for a weekend backpack trip. Serves two.
Ingredients:
1 pkg. Lipton French Onion Soup Mix
16 ox Sirloin steak, frozen
2 medium potatoes
1 small yellow onion
4 oz. olive oil
Frozen Julienne Green Beans
2 Individual Apple Pies (bread and sweet roll section at Von's)
Fix onion soup according to package directions. Quarter potatoes and onion, then cut into thin slices. Heat half of oil in Silverstone frying pan and add potatoes and onion, sauté for about 20 minutes, or until done. Cover and set aside. In a small pot, put 1/2 cup water and the green beans. Heat to boiling and simmer for 5 minutes. Cover and set aside. Heat rest of oil in Silverstone frying pan, add steak, sauté until done enough. Options: Take along a small plastic container of A1 Sauce, Worcestershire Sauce, or whatever else you like. You can also add a little cut up bell pepper to the home fries.
This was originally written to be given to parents of new Scouts who had just joined our Troop (885) in Chula Vista, CA. Many of the boys, and their parents, came from urban areas and had never cooked in the wilderness before, so we prepared this information to help them out. I hope this helps you with some ideas about food in the wilderness for youth. In the interest of being politically correct, I should mention that this applies equally well to young female hikers. Hopefully, you and your children will have a much better time hiking in the back country when you are well fed.
General: Several of us in Troop 885 think of ourselves as gourmet cooks on our backpack outings. We also realize that a new Scout going on his first hike, probably for the first time in his life, is "leaving civilization and Mom." We would like to suggest food for these inexperienced cooks that usually is nutritious, is always something he will eat, and is easy to fix, particularly when he is tired.
Hopefully you have read everything else up to this point and have purchased your Scout a Silverstone frying pan and a small pot. The official Scout mess kit is just exactly that - a MESS - because it takes a lot of skill and patience to cook on uncoated aluminum. Nothing will turn a boy off quicker than the frustration of having all his food stick to the pan and burn when he is tired, hungry, and away from home. The meals recommended below are relatively easy to fix and are appealing to most boys. Have your Scout use his camping equipment and practice cooking some of these meals at home on a weekend. This way, he will already know what he likes and how to fix it. Other than freeze-dried eggs, nearly all of the food items listed are available at local supermarkets.
Parents will notice a distinct lack of vegetables in these meals. If your Scout likes vegetables at home wants to take some hiking, then by all means add them to the menus. Otherwise, remember that the adult hikers will also be tired and hungry at dinner, and cannot be expected to force a boy to eat his spinach on a weekend hike. Let the Scout look forward to a hike with minimum hassle and make him eat vegetables at home. Then, after he gets tired of the same old food after a few hikes, he will start looking at what the gourmets are eating and will begin to appreciate some vegetables and other weird foods. (As an aside, when we go on week-long Sierra Treks, we do make them eat vegetables, fruit, other healthy stuff.) You will notice that we sometimes include "junk foods" in the menus as we believe a little bit won't hurt much and the Scouts really like the stuff. We do recommend that each Scout take 3 or 4 pieces (not pounds) of hard candy per day along for the steep stretches of trail. Sucking on the hard candy will provide additional quick energy. However, please don't send a lot of candy and junk food instead of the meals listed below. All that sugar tends to make kids hyperactive and we don't need a kid along who is higher than a kite on sugar. Our meals have a little protein, a little fat, and a lot of complex carbohydrates, which is what the body needs for sustained energy on a hiking weekend.
Feel free to rearrange these items - these are merely suggestions. As a Scout's experience grows, he may like to add in some of the options. When you help him organize his food, remember to help him repackage everything from large boxes or bottles into small baggies or Ziploc bags. Please do not pack more food for a meal than he will eat, because he has to carry it on his back. For example, don't send a 16 oz. jar of instant Tang - put enough for one cup of juice into a baggie and tie with a twister seal. If the item is already in a single serving size, such as individual Kool-Aid packets or hot cocoa packets, then leave it in its original wrapper. Put all the ingredients for a single meal into a single larger baggie or Ziploc. Then put all the bags into a small trash bag, or plastic grocery bag, and tie shut. This way, all food is together for a single meal and not lost throughout his backpack.
1. Instant oatmeal
Tang
Hot cocoa
Dried Fruit
2. Bagel with jelly
Tang
Hot cocoa
Dried Fruit
Bagels are the preferred bread for hikers. They taste good, don't crush, and won't dry out appreciably.
3. Bacon (2 slices)
Freeze-dried scrambled egg
Bagel (pre-buttered)
Dried fruit
Hot cocoa
Take 2 strips of bacon, cut in half, and pre-cook at home until it's almost done (still a bit limp). Wrap in plastic wrap securely. Bacon prepared this way will keep for a few days and can be easily reheated in his frying pan.
4. 2 Breakfast bars or Pop-Tarts
Tang
Hot cocoa
Dried fruit
5. Pancakes
Bacon
Syrup/butter
Hot cocoa
Buy the pancake mix that only needs to add water (Krusteze is good), and put just enough for 2 or 3 pancakes in a baggie for him. For syrup, get an extra one next time you go to a fast food place in the morning, or he can mix a one-quart package of Kool-aid with only a little water. For butter, put some margarine into 1 or 2 of the little plastic salsa containers that come with Mexican take-out food.
6. Dry cereal (pre-sugared variety)
Powdered milk
Hot cocoa
Dried fruit
Trail mix is a good snack food for the day-long lunch. You can buy trail mix already put together at the Price Club (inexpensive) or nearly all supermarkets. You can also mix your own and put in exactly what your Scout likes. Most trail mixes consist of dried fruit, nuts, seeds, etc. A recipe that most Scouts like is one part of M&Ms, two parts peanuts, and one part raisins. You can also throw in a little shredded coconut and some dried banana chips, if he'll eat them. Other good things include shelled sunflower seeds, carob, mixed nuts, pretzel sticks, or the little Japanese cracker-like snacks. (Go easy on the candy part - it's better to have less candy and more other stuff.) As to how much he will need, for each day of hiking the most he will need is a double handful (less than a cup, if you have to measure it). By comparison, one pound of trail mix will last for a week in the high Sierras. Whatever you get for him, make sure your Scout likes it by having him try it at home first.
Bagels, or the small bagelettes, are great breads to take along for the more substantial food break around noon. Make some up at home by cutting them in half and putting jelly and/or peanut butter in it, then wrapping it in plastic wrap. Crackers such as Triskit, Wheat Thins, and Ritz are also good. Granola bars are also a good form of complex carbohydrates.
You should stay away from fats entirely during the day while hiking, as the body takes a fair amount of time to digest fats and convert them to energy. Some fat in the evening meal is good for the hiker, as the body can make use of it while asleep, but it is not good for you while working hard. Jerky, salami sticks, beef sticks, dry salami, etc. are good meats to take along, but only in small amounts for lunches. Other foods that are good are sardines, ham spread, chicken spread, and so forth, although he will have to carry the weight of the can around with him. In addition, small chunks of cheese or a package of string cheese also tastes good. Remember, however, that meats and cheeses contain a lot of fat and the Scout should not have much of this during the day; the best hiking lunch going is a peanut butter and jelly sandwich.
The ingredients and possible dinners listed below are always changing but will give you an idea what's available. All it takes is a little imagination and you have a first class meal. When you must repackage things that need directions, cut out the directions from the box, put into the baggie with the food, and then seal with a twister; rewrite the directions in simple language on a piece of paper, portioned according to the amount he will prepare, and include with the food.
Try to include soup with each dinner; this is to help get more water back into his system to prevent dehydration, and also gives him something quick to eat while the rest of the meal is cooking. Listed below are some ideas for new hikers. If your Scout really wants some more vegetables, or you insist he have them, send along carrot and celery sticks; most kids will eat them. Deserts can be just about anything. Instant puddings mixed with dry milk are always good. Other alternatives are anything made by Hostess, such as Ding Dongs, Twinkies, Fruit Pies. Also good are home made cookies or brownies.
1. Chicken Noodle Cup-a-Soup
Hamburger patty
Mashed potatoes
Corn
Punch
Hostess Fruit Pie
Make up the hamburger patty at home and freeze it. As he gets ready to go on Friday afternoon, wrap the frozen patty in foil, shiny side in, and seal in a small Ziploc bag. Buy instant mashed potatoes and send one serving sealed in a bag. Add a dash of powdered milk to make it creamier. Buy frozen whole-kernel corn; send one serving along, sealed in a bag. Wrap the hamburger and corn in his spare T-shirt for insulation; it will thaw slowly during the day Saturday and be ready to cook at night. For punch, we recommend artificially sweetened Kool-aid or Crystal Lite as they are light weight and taste good. He won't need the sugar in the evening from the other kind. Fry the hamburger until done enough. The junk food dessert is because he's a kid!
2. Vegetable Cup-a-Soup
Chicken Top Ramen
Bagel
Small can chicken
Punch
Hostess Ding-Dongs
Dump the chicken into the Top Ramen while it is cooking.
3. Chicken Noodle Cup-a-Soup
Small can chicken
1/2 Cup White Rice
1/2 package Chicken Gravy Mix
Punch
Twinkies
Put the rice (regular long-grain rice) in the small pot with 1 cup of water, dump in the chicken, cook for 15 minutes on low heat, covered. Mix the gravy up according to directions, dump in with chicken and rice, reheat until boiling.
4. Chicken Broth Cup-a-Soup
Two hot dogs
1 Tablespoon Spaghetti Sauce Mix
Spaghetti Noodles
4 packages McDonald's Catsup
Punch
Instant Pudding with powdered milk
Break spaghetti noodles into smaller lengths at home. Boil in pot for 10 minutes or so. Pour off most of water, put sauce mix and catsup into pot with noodles. Cut hot dogs into small chunks and add to noodles and sauce. Cook over low heat, stirring, until hot dogs are hot. Clean out pot after eating out of it, put pre-measured instant pudding and powdered milk into pot, add proper amount of cold water, stir, let stand until thickened, eat.
5. Chicken Broth Cup-a-Soup
1/2 package Kraft Macaroni & Cheese
Small can tuna
Corn
Punch
Home made chocolate chip cookies
Repackage the 1/2 of macaroni in a Ziploc. Also 1/2 of cheese packet in another Ziploc bag, along with some powdered milk. Cook according to directions; add the tuna at the end, reheat, eat.
6. Chicken Noodle Cup-a-Soup
Stew
Bagel
Punch
Freeze some stew at home in a small 2 by 3 by 4 in Tupperware. Put into a Ziploc in case of leaks. Put a piece of cake into another Tupperware and send along for dessert.
Listed below are pre-packaged, canned and dry foods from the local supermarket that are great for preparing delicious meals on the trail. Many of the meats and seafoods can be found in very small cans. The fresh or frozen vegetables are great for variety, but do tend to be somewhat heavy for a younger Scout. Take a tour through the supermarket and make up your own list with what your son likes.
Pasta/Rice
Sauces
|
Soups
Vegetables
Breads
Canned Meats
Desserts
|
In conclusion, you can send just about anything the Scout will eat, but please send stuff that is easy and quick. Eventually, as he gets older, he may take an interest in his food and become a good wilderness cook, experimenting with all sorts of stuff, just like the rest of us. If parents or Scouts have any questions about any of this, please don't hesitate to come down to a Troop meeting and talk to us about it. Any of our High Adventure Leaders will be happy to discuss and debate at great length the various aspects of cooking in the great outdoors. We especially like to receive new ideas or suggestions from others.
Cheese Ball Spread
1 8oz. whipped cream cheese
1/2 lb. grated cheddar cheese
1/2 lb. meunster cheese
10 pimento olives, finely chopped
pinch of salt
1/4 tsp. cayenne pepper
2 tbsp. mayonaise
1/2 tsp. garlic powder
2 tsp. worcestershire sauce
Preparation:
1. In medium bowl add all ingredients aand blend well. You might want to use your
bare hands.
Mold into ball or even log.
2. You can roll in chopped nuts or even paprika.
3. Refrigerate 2 hours and serve with crackers.
Cheese Buns
12 hot dog buns
1 lb. cheddar cheese, grated
1 stick of butter
Preparation:
1. In large bowl combine butter and grated cheese.
2. Open buns and spread mixture inside.
3. Place on large cookie sheet and broil for 3−5 minutes.
4. Remove from oven and slice bun into 6 pieces and serve.
Chicken Tenders with Dipping Sauce
3 lbs. chicken tenders
3 eggs
1 cup water
2 cups bread crumbs
1 16 oz. sour cream
1 18 oz. barbecue sauce, any flavor
1. Heat oven to 375 degrees.
2. Combine eggs and water. Dip chicken tenders into egg mixture and cover with bread
crumbs.
3. Place on baking dish and bake for 50 minutes.
4. In small bowl combine barbecue sauce and sour cream. Chill for 30 minutes before
serving.
5. Arrange on platter and serve or place 3−4 pieces on each plate and top with heaping
spoonful of sour cream mixture and serve as appetizer first course.
Chinese Chicken Wings
3 dozen chicken wings
3 cups water
1 cup soy sauce
1 tbsp. sugar
1/2 cup oil
1/2 cup oyster sauce
1/2 cup white wine
1. Mix all ingredients together except for chicken wings.
2. Preheat oven to 350F.
3. Place chicken wings in baking dish and pour over mixture.
4. Bake for 30 minutes.
5. Serve with plenty of napkins.
Corn Salsa
2 cans drained corn
3 tbsp. lime juise
4 tbsp. olive oil
1 large tomatoe, diced and seeded
1 15 oz. can black beans rinsed and drained
1 red onions, finely chopped
3 tbsp. parsley
2 tbsp. red wine vinegar
Preparation:
1. In bowl combine all ingredients and refrigerate for 2 hours.
2. Add salt and pepper to taste.
3. Serve with large tortilla chips.
Crab Cakes
1 lb. crabmeat
1/2 cup oil
1 tbsp. oil
5 shallots, minced
1 cup whipping cream
2 eggs
3 cups italian bread crumbs
1/2 white wine
2 tsp. garlic powder
4 scallions, chopped
1/4 cup horseradish sauce
1 cup parsley
1. In skillet heat 1 tbsp. oil and cook shallots and scallions. Cook until tender. Add in
wine,
whipping cream and horseradish sauce.
2. Let simmer for 5 minutes and let cool.
3. In large bowl combine this mixture with crabmeat, eggs, breadcrumbs and parsley.
Make
into either 8 hamburger like patties or 32 small balls.
4. Heat 1/2 oil until hot and saute the crab cakes or balls in oil. Cook until all sides are
golden brown.
5. You might want to top with a tsp. of horseradish on each cake or in the center of the 8.
Crabmeat Stuffed Mushrooms
24 mushrooms, cleaned
1 8 oz. whipped cream cheese
1 can (6 oz.) crabmeat
1 small onion, minced
1/2 tsp. horseradish
2 tbs.. bread crumbs
1 tsp. salt
1 tsp. worcestershire sauce
1 tbs.. milk
Preparation:
1. Combine all ingredients except mushrooms.
2. Preheat oven to 350 degrees.
3. Fill mushrooms with crabmeat mixture.
4. In large baking dish coat with 2 tbs.. of butter and bake mushrooms for 10 minutes.
Crab Meat Appetizer
4 lbs. cooked lump crab meat
3 cups mayonnaise, can be light
4 tbs. dijon mustard
1 red bell pepper, chopped
1 green bell pepper, chopped
1 cup chopped scallions
3 egg yolks
3 tbs. Worcestershire Sauce
2 tsp. tobasco sauce
½ tsp. salt
½ tsp. pepper
1 tsp. paprika
1. Heat oven to 375°.
2. In large bowl combine all ingredients, mixing well.
3. In medium casserole dish coat side with butter and bread
crumbs. (You would use the same technique if you were coating a
cake pan with butter than dusting with flour).
4. Add mixed ingredients to casserole dish and bake for 20−25
minutes. If the top has not browned at the end, turn on broiler
for 1 minute.
5. Let cool for 15 minutes. Serve with crackers or little pieces of
torn french bread.
Crabmeat Balls
2 7 oz. cans crabmeat
1 tsp. parsley
12 slices of bacon
1 cup seasoned bread crumbs
3 tbs.. cooking sherry
1 tbs.. lemon juice
1 tsp. onion powder
1 tsp. mustard
pinch salt
1 tsp. pepper
Preparation:
1. Lay bacon on papertowels and cover with papertowels. Place in microwave and cook
for 10 minutes on high. Cook until totally brown and crispy. Remove and let cool.
When cooled, place between papertowels again and crush with hands until you make all
crumbs.
Crab Stuffed Mushrooms
24 mushrooms
1 can crab meat
1 egg, beaten with 2 tsp. milk
2 tsp. bread crumbs
1 small onion, finely chopped
1 cup parmesan cheese
1 tsp. garlic powder
1 tsp. onion powder
1/2 tsp. salt
2 tsp. parsley
1. Preheat oven to 300 degrees.
2. Clean mushrooms.
3. Combine remaining ingredients and stuff into mushrooms.
4. Bake for 20 minutes.
5. Serve.
Cream Cheese and Caviar Dip
1 12 oz. container whipped cream cheese
1 cup sour cream
1 small jar black caviar
Preparation:
1. Mix all ingredients well and refrigerate for 1 hour.
2. Serve as dip with crackers.
Cucumber Dip
2 large cucumbers
2 8 oz. pkgs. cream cheese
½ cup white vinegar
2 tsp. salt
½ tsp. garlic salt
3/4 cup mayonnaise
1. Peel cucumber skin off and then grate into medium slices.
2. Mix cucumber in vinegar and salt overnight.
3. In small mixing bowl add cream cheese, mayonnaise and garlic.
Mix well.
4. Squeeze excess liquid from cucumber and mix cucumbers with
cream cheese mixture and stir well.
5. Serve this with vegetables or tortilla chips.
Curried Yogurt Dip
1 cup plain yogurt
1 tsp. hot sauce
pinch of black pepper
2 tsp. curry powder
1 tsp. lemon juice
1 tsp. sugar
1. Combine all ingredients and blend well.
2. Refrigerate 20 minutes before serving.
3. Serve with vegetables.
Deep Fried Pork Meatballs
1½ lbs. pork chop meat
1½ cups red bell pepper
1½ cup finely chopped onion
½ cup chopped garlic
1 tsp. garlic powder
1 tsp. salt
1 tsp. cayenne pepper
½ tsp. black pepper
1 stick butter
1 cup flour
vegetable oil
2 eggs
1 cup water
2 cups bread crumbs
Preparation:
1. First in medium fry pan heat butter until melted and add in
flour. Mix well and heat until creamy a dark beige color. Add
in onions and red pepper and heat for 10 minutes and remove from heat.
2. In large fry cook pork in about ¼ cup oil. Brown well and remove from heat.
3. In medium bowl combine meat and onion and pepper mixture with
hands, be sure to make sure both are cool first. Let sit in the refrigerator for about 1−2 hours.
4. When chilled, roll into small balls. Mix eggs with water and
leave in bowl for dipping pork balls. Place bread crumbs in separate bowl.
5. First, dip pork balls into egg mixture then coat well with
bread crumbs. Do this step to all of the meat before starting to cook.
6. In large sauce pot, cover bottom of pot with 2 inches of oil
and heat on medium to high. The oil has to high enough to submerse
the pork ball. Place as many pork balls in very hot oil
and cook for 5−8 minutes, sometimes longer. You will be able to tell.
7. In small bowl combine mustard and mayonnaise. To serve place
heaping teaspoon in middle of dish and place pork balls around it.
Serve as a first course or appetizer.
Deviled Eggs Lisa
12 hard boiled eggs
3 tbsp. dijon mustard
2 scallions, finely chopped
6 tbsp. mayonnaise
2 tsp. parsley
2 tsp. lemon juice
1½ tsp. curry powder
½ tsp. dry mustard
¼ tsp. salt
½ tsp. pepper
Paprika
1. Cut eggs in half lengthwise and take out yolks and reserve in
bowl.
2. Mash yolks and mix in all ingredients except Paprika.
3. Spoon mixture into eggs and sprinkle with Paprika.
4. Serve 3 each for first course or can be used as an appetizer.
Easy Herb Spread
1 16 oz. whipped cream cheese
1 tsp. garlic powder
2 scallions, minced
1 tsp. mustard
1/2 cup parsley
1/2 cup basil
1. Combine all ingredients well.
2. Place in pretty bowl and refrigerate for at least 1 hour before serving.
3. Serve with crackers.
English Muffin Crab Cakes
8 whole english muffins
2 6 oz. cans crabmeat
2 tbsp. mayonaise
1 tsp. garlic powder
1 tsp. onion powder
1/2 tsp. salt
1/2 tsp. pepper
1 small onion, diced
1 16 oz. pkg. shredded meunster cheese
1. Split english muffins and bake on cookie sheet for 10−15 minutes or until turning
slightly brown.
2. In medium bowl combine remaining ingredients. Blend well.
3. Remove english muffins from oven and place spoonfuls of crabmeat mixture on
top of muffins.
4. Bake for 15 minutes or until cheese is bubbly.
5. If you have extra mixture, place in small baking dish and bake for 10 minutes and
serve with crackers.
Five Cheese Baked Ziti Sauce:
2 large cans crushed tomatoes
2 small cans tomato sauce
2 small cans tomato paste
1 medium onion, chopped
4 garlic cloves, chopped
1 tsp. salt
1 tbsp. garlic powder
1 tbsp. onion powder
2 tsp. chili powder
1 tsp. pepper
Ziti:
2 lbs. ziti
2 15 oz. pkgs. of ricotta cheese, skim or whole
2 cups shredded swiss cheese
2 cups parmesan cheese
2 cups shredded provolone
2 cups crumbled bleu cheese
1. Make sauce first. Combine all ingredients and simmer for 1
hour or until ready to use.
2. In large bowl combine all the remaining ingredients and mix
well. Add in half the sauce and mix well.
3. When ziti is cooked drain very well and add in to sauce and
cheese mixture. Mix well.
4. In 1 or 2 baking dishes pour in ziti mixture and you may want
to add some sauce to the top and garnish with sauce and parsley.
5. Bake at 350° for 45 minutes. Let set in oven for 15 more
minutes and serve.
6. Serve with salad and bread.
Fried Meat Ravioli
1 lb. frozen meat ravioli
2 cups seasoned bread crumbs
1 cup oil
2 eggs, beaten
3 tbsp. water
1 jar premade alfredo sauce
1. Combine eggs and water. Dip ravioli into egg mixture and then into
bread crumbs.
2. Heat oil in large skillet and fry ravioli until golden brown.
3. Place on papertowel to remove excess grease.
4. Heat alfredo sauce on stove or in microwave. Place in bowl to serve.
5. Arrange ravioli on dish around alfredo sauce.
Fried Mozzarella with Roasted Pepper Sauce
2 jars roasted peppers
¼ cup olive oil
¼ cup water
¼ cup red wine vinegar
1 tsp. garlic powder
1 tbsp. cayenne pepper
1 tsp. salt
½ tsp. pepper
3 16 oz. pkgs. of mozzarella
2 cups bread crumbs
1½ cups vegetable oil
2 eggs, beaten with ¼ cup of water
1. Slice mozzarella into slices (approximately 15 per pkg.)
Dip mozzarella in egg mixture and then into bread crumbs just
like you would to chicken cutlets. Do all pieces of cheese
before starting to fry, it makes it easier.
2. Heat 1½ cups of oil in large fry pan. Place cheese cutlets
in fry pan, do not over crowd. Let brown on both sides watching
carefully not to melt cheese all over the place.
3. When done set aside on serving platter.
4. In medium sauce pan heat olive oil, roasted peppers, garlic
powder, salt, pepper, water, red wine vinegar and cayenne pepper.
When warmed pour mixture into blender and pulse until creamy.
5. The sauce can be poured into small ramekins so all your guests
have their own sauce and are not dipping into the same dish.
Fried Tomatoes
2 eggs
6 large red tomatoes, cut into 4 slices each
2 cups bread crumbs
2 cups olive oil
1 strip of bacon (optional)
3 cups mayonnaise
½ cup mustard, any kind
1 tsp. salt
1 small onion, diced
1 tsp. pepper
1 tsp. cayenne pepper
¼ cup parsley
¼ cup thyme
1. Heat oil in large fry pan.
2. Make egg wash with the eggs, add a little water.
3. Dip tomatoes in egg and then in bread crumbs.
4. Place in fry pan and fry until golden brown on both sides.
5. Set aside on paper towel to remove excess oil.
6. To make sauce, mix together mayonnaise, mustard, onion, salt,
pepper, cayenne. parsley and thyme. Mix well.
7. On salad plate place three tomatoes in an arrangement and place a
large tablespoon of mayonnaise in the middle.
Garlic and Blue Cheese Bread
1 large loaf french bread, slice down the middle
1 8 oz. chunky blue cheese dressing
1 8 oz. whipped butter, softened
2 tbsp. garlic powder
1 cup parmesan cheese
1. Preheat oven to 350.
2. In small bowl combine blue cheese dressing, garlic, and parmesan cheese.
3. Spread each loaf of bread with butter.
4. Spread on blue cheese and parmesan mixture.
5. Bake for 15−20 minutes.
Garlic Clam Dip
1 8 oz. whipped cream cheese
2 tsp. lemon juice
2 tsp. worcestershire sauce
1/2tsp. salt
1/2garlic powder
1 tsp. pepper
1 7 oz. can minced clams, with juice
Preparation:
1. Combine all ingredients except clam juice. Mix well. If you want a thinner spread
add some clam juice.
2. Serve with crackers or vegetables.
Sauteed Goat Cheese Cakes
1 cup leeks, diced
1 lb. goat cheese
1 cup flour
1 cup bread crumbs
2 eggs, beaten with water
½ cup garlic, minced
1 tsp. salt
½ tsp. pepper
1 tsp. cayenne pepper
1. In large fry pan saute leek until soft. Empty into medium
bowl. Add in goat cheese, at room temperature, garlic, salt,
pepper and cayenne pepper. Mix well with hands. Make shapes the
size of a flattened egg.
2. Dip goat cheese shape into flour, egg and bread crumbs. Fry
on medium heat until golden brown.
3. Serve with salad.
Hot Stuffed Mushrooms
24 mushrooms, cleaned
2 eggs, beaten
2 cups crabmeat
1 tsp. onion powder
2 tbsp. parmesan cheese
2 tsp. parsley
1 tbsp. hot sauce
1 tsp. cayenne pepper
2 tbsp. bread crumbs
1 tsp. salt
1. Preheat oven to 325.
2. Combine all ingredients except mushrooms.
3. Spoon in mixture to mushrooms and bake for 20 minutes.
Hot Wings
5 lbs. chicken wings
1 lb. butter
1 8 oz. can tomato sauce
4 tsp. cayenne pepper
2 tsp. garlic powder
1 tsp. black pepper
3 tsp. tobasco sauce
2 cups pancake syrup
1 tsp. onion powder
1. Bake chicken wings at 400 degrees until thoroughly cooked,
depending on size.
2. Mix all other ingredients and set aside.
3. Remove wings from oven and place in sauce mixture.
4. Serve with a lot of napkins.
Italian Bread Boat Dip
2 Large loaves italian bread
1 cup onions, chopped
1½ cups crab dip
1 cup cheddar cheese
1 cup mayonnaise
1. Hollow out one loaf of bread using the pulled out pieces as
bite size dipping pieces. Tear up the whole second loaf and use
as dipping pieces.
2. Mix together in baking dish onions, crab, cheddar and
mayonnaise. Bake for about 10 minutes or until hot.
3. Pour mixture into hollowed out loaf of bread and serve.
Jumbo Garlic Shrimp
48 jumbo shrimps, cleaned and deveined
4 tbsp. cayenne pepper
6 tbsp. garlic powder
2 cups olive oil
1. In large bowl combine oil, cayenne pepper and garlic powder. Blend well and add
in the shrimp. Coat the shrimp well.
2. Heat skillet and saute shrimp half at a time.
3. When done place in large bowl and use toothpicks or serve 6 on a plate as first course.
Little Franks with Orange Dipping Sauce
1 pkg. cocktail franks
2 cup orange juice
1/2 cup pancake syrup
Preparation:
1. In medium sauce pan heat orange juice and pancake syrup. Bring to simmer and
add in cocktail franks.
2. Let simmer for 10 minutes.
3. Serve in pretty bowl with toothpicks.
Marinated Mushrooms
1 lb. fresh mushrooms
1 tsp. chives
1 cup red wine vinegar
1/2 cup olive oil
1 tsp. tarragon
pinch of salt
1/2 cup water
1 tsp. garlic powder
1. Clean and dry mushrooms.
2. Mix all ingredients together.
3. Let marinate in refrigerator for 8−12 hours.
4. Serve.
Mashed Potato Stuffed Mushrooms
24 mushrooms, cleaned and stemed
4 large baking potatoes
1 8 oz. whipped cream cheese
1 cup finely chopped shrimp
1/2 stick of butter
1 tsp. salt
1. Bake potatoes in microwave for 12 minutes. Let cool and scoop out the potato.
2. In medium bowl combine potato, cream cheese, shrimp, butter and salt Blend well.
3. Spoon mixture into mushrooms and bake for 10−15 minutes at 325.
Mexican Dip
1 lb. ground beef
1 tbsp. chilli powder
1 tsp. cayenne pepper
1 onion, diced
1 small chile or jalapeno, diced
1 16 oz. whipped cream cheese
1 bag shredded cheddar cheese
1. In saute pan brown meat and onion. Add in chilli powder, cayenne pepper
and jalapeno.
2. In bowl combine meat, cream cheese and cheddar cheese.
3. Place in baking dish and bake for 15 minutes.
Mixed Cheese Spread
1 8 oz. pkg. of whipped cream cheese
4 oz. bleu cheese
1 cheddar cheese, grated
2 tbsp. worcestershire sauce
1 cup cooked, cut up meat (ham or sausage)
1/2 cup butter
1 onion, finely chopped
Preparation:
1. In large bowl combine all cheese with mixer.
2. Add in all ingredients and refrigerate for 8 hours and serve.
3. Serve with small breads or crackers.
Mozzarella Sticks with Spicy Sauce
40 mozzarella sticks
1 16 oz. premade plain spaghetti sauce
1 medium onion, diced
1 tbsp. red pepper flakes
1 tsp. cayenne pepper
1 tsp. salt
1 tsp. pepper
dash of hot sauce
1 tsp. olive oil
1. Bake mozzarella sticks as indicated on pkg.
2. In medium sauce pan heat onions in oil. Add in remaining ingredients.
3. Heat sauce for 30 minutes or length of cooking time for mozzarella sticks.
Mushroom and Nut Pate
2 lbs. mushrooms, chopped
1 cup nuts, any kind
2 tbsp. vegetable oil
1/2 tsp. pepper
1 tbsp. tarragon
2 tbsp. lemon juice
1 tsp. paprika
1 tsp. salt
1 cup plain yogurt
1 small onion, finely chopped
1 tbsp. garlic powder
Parsley for garnish, not necessary
Preparation:
1. In large skillet heat in oil onion and garlic. Cook until tunring golden brown. Add in
garlic
powder, mushrooms. Stir in tarragon, lemon juice, salt, pepper and paprika.
2. Remove from heat and let stand for 5 minutes. Place in blender and blend for 3
minutes.
Add in nuts (almonds) and chop them. Blend for 2 more minutes.
3. Refrigerate for 8 hours and serve with crackers.
Mushroom & Sun Dried Tomato Spread
½ lb. fresh mushrooms
½ lb. portabella mushrooms
½ cup chopped sun dried tomatoes
¼ cup green onions, chopped
3 garlic cloves
2 loaves french bread, cut into diagonal slices
1 tbsp. olive oil
1. In food processor or blender puree all ingredients.
2. Toast bread in oven until lightly browned. Place bread on
serving dish or bowl.
3. Place mushroom mixture into bowl. Spread mixture into bread and
serve or have each person do their own.
Mushroom Bread
1 small loaf white bread
1/2 lb. mushrooms, finely chopped
2 tsp. lemon juice
1 cup heavy cream
1/2 tsp. salt
1/2 tsp. garlic powder
3 tbsp. flour
1/4 cup butter
1 scallion, finely chopped
Preparation:
1. Sauter mushrooms in butter. Add in lemon juice, heavy cream, salt, garlic powder,
flour and scallions.
2. Cook until cramy and thick.
3. Preheat oven to 425.
4. Remove mushroom mixture from stove.
5. Dip bread into mixture on both side. Place on cookie sheet and bake on each side for
5−8 minutes.
Onion Rings with Dipping Sauce
2 large bags of onion rings
1 16 oz. whipped cream cheese
1 16 oz. sour cream
1 16 oz. salsa
1. Bake onion rings as indicated on bag.
2. In medium bowl combine all ingredients and blend well.
3. Refrigerate for at least 30 minutes before serving.
Pancake Syrup Chicken Wings
6 lbs. chicken wings
1 cup pancake syrup
3 tsp. garlic powder
1 cup soy sauce
1. Season wings with garlic powder.
2. Bake for 30 minutes at 325.
3. In small bowl combine syrup and soy sauce.
4. Pour over chicken wings and bake for 10 more minutes.
Peanut Chili Dip
1/2 cup creamy peanut butter
1 tbsp. chili powder
2 tbsp. honey
3 tbsp. water
2 tbsp. soy sauce
1 tsp. garlic powder
Preparation:
1. In bowl combine all ingredients until blended well. If mixture seems to thick add
more water.
2. Serve with carrots, broccoli, green and red peppers.
Pesto Crescents
1 8 oz. can crescent rolls
2 tbsp. parmesan cheese
1 egg yolk
6 tsp., sun dried tomatoes in oil
3 tbps. pesto sauce ( use envelope)
1 tbsp. water
Preparation:
1. Open crescent roll can.
2. In bowl combine parmesan cheese, sundried tomates and pesto sauce. Mix well.
3. Open each individual crescent and place 1 tbsp. of mixture into center. Fold over like a
triangle. Press edges down firmly with fork.
4. In small bowl mix together egg and water and with finger paint the egg mixture over
the crescent.
5. Bake for 10−15 minutes or until golden brown.
Pierogies with Sour Cream
32 pierogies, any kind
2 16 oz. sour creams
2 tbsp. paprika
1 small onion
3 tbsp. butter
1 tsp. olive oil
1. In small saute pan heat butter and oil.
2. Lay pierogies on large baking dish and pour over oil and butter mixture.
Bake for 35 minutes, or until they are turning golden brown.
3. You might want to toss once or twice while cooking.
4. Five minutes before complete sprinkle over the paprika.
5. Serve on large plate and place sour cream in bowl in center.
Pork Tenderloin with Roasted Garlic Mayonnaise
1 12 oz. Pork Tenderlointlets
5 tbsp. olive oil
½ tsp. salt
½ tsp. pepper
¼ cup romano or parmesan cheese
1 cup parsley
1 Whole Garlic, Medium Head
½ cup mayonnaise
1. Preheat oven to 325°. In long mixing dish or pan combine
parsley, salt, pepper and cheese. Coat pork tenderloin with oil
on all sides and cover with the parsley mixture.
2. Place in baking dish with 4 tbsp. of oil and bake uncovered
for about 45 minutes to an hour. Also, take the first layer of
skin off the garlic bulb and cut off the pointed top. Place in
small baking dish with 2 tsp. of olive oil and bake for 45
minutes.
3. After 45 minutes let garlic cool and squeeze out the garlic
like toothpaste. With the fork tines, press the garlic down.
Mix with the mayonnaise well.
4. Remove pork from oven and let cool for 10 minutes. Cut into
slices and serve two to each plate with a teaspoon of garlic mayonnaise
on the side or on top of them. Garnish with some parsley.
Quick Stuffed Celery
1 bunch of celery, cleaned
1 8 oz. whipped cream cheese
2 tbsp. sour cream
1 small can black olives, chopped
1 tsp. paprika
1. Combine cream cheese, sour cream, olives and paprika.
2. Fill celery stalk and serve.
Raisin Spread
1 cup raisins
1 8oz. whipped cream cheese
1 tsp. cinnamon
Preparation:
1. Mix together all ingredients and refrigerate for 1 hour.
2. Serve on bagels or toast.
Red Bell Pepper Pancakes
3/4 cup red bell pepper, diced
2/3 cup flour
1 tbsp. melted butter
2 large eggs, separated
¼ cup cornmeal
½ tsp. hot red pepper flakes
3 tbsp. coriander
1 pint sour cream
1. In large bowl mix together all ingredients except sour cream
and egg whites. Add 1 tsp. salt and ¼ tsp. pepper.
2. In small bowl beat egg white until fluffy. Fold into flour
mixture.
3. Heat large fry pan with some melted butter. Spoon in balls
of the mixture into fry pan. Do not over crowd. Flatten the
balls into small pancakes, about 1−2 inches in diameter. Cook
each pancake 1 minute on each side or until golden brown.
4. These pancakes can be used as appetizers or as first course. For
8 guests, place 5 pancakes on each plate with a large tablespoonful of
sour cream. Garnish with parsley.
Salmon Dip
1 can salmon
1 8 oz. whipped cream cheese
1 cup onions, finely chopped
Preparation:
1. Mix all ingredients and refrigerate for 2−4 hours before serving.
Salsa with Shrimp
64 jumbo shrimps
4 16 oz. jars of salsa
½ tsp. salt
½ tsp. pepper
1. In large sauce pan heat the salsa until very hot. Stirring
constantly.
2. Add in all the shrimp at once and cook thoroughly for 5
minutes.
3. Place in large serving bowl.
4. You can serve this with white rice. Very fast and delicious dish
for the salsa lover.
Sausage Dip
3 lbs. skinny italian sausage, frozen
1 cup mayonaise
1 cup sour cream
1/2 tsp. pepper
pinch of salt
1/2 tsp. paprika
1 tsp. cayenne pepper
1. Cut sausage into 1 inch pieces. Either fry in frying pan or cook in oven.
2. Mix mayonnaise, sour cream, pepper, salt, paprika and cayenne pepper.
Blend well and refrigerate.
3. Use sauce to dip in sausage. Serve with toothpicks.
Sauteed Mushrooms
2 lbs. mushrooms, sliced in half
2 garlic cloves, chopped
1 tsp. hot red pepper flakes
1 stick butter
½ Sherry
½ cup Teriyaki Sauce
2 tbsp. parsley
1. In large fry pan cook garlic and pepper flakes in butter on
low heat. Add in mushrooms, teriyaki sauce and sherry and cook
over medium heat until mushrooms are tender.
2. Remove mushrooms and bring liquid to boil until thickened
like syrup.
3. Add in parsley and salt and pepper to taste. Return
mushrooms to heat and serve.
4. Can serve with any meat.
Sauteed Mushrooms in Biscuits
2 Pkgs. Refrigerated Biscuits, raw
½ lb. shitake mushrooms
½ lb. fresh mushrooms
½ lb. portabella mushrooms
2 cups scallions, chopped finely
1 cups balsamic vinegar
4 cloves garlic, minced
½ tsp. salt
½ tsp. pepper
1 lemon
½ stick of butter
1. In large saute pan heat all mushrooms in butter with
scallions, garlic, salt and pepper. When mushrooms cooked and
tender place in blender or food processor and pulse until finely
chopped.
2. Place back in saute pan. Add in balsamic vinegar and the
juice of lemon. heat for 5 minutes.
3. Grease cookie sheet if necessary. Cut biscuits in half. To
be safe when doing this, place biscuit on counter and cut from
right to left or maybe you can even peel them apart.
4. When the biscuits are separated, place a tbsp. of mushroom
mixture in the middle and place the top of the biscuit back on
top. To make sure the insides don't fall out press the whole
perimeter of the biscuit.
5. Bake for 8 minutes on 325°.
Sesame Chicken
24 chicken tenders
1 cup sesame seeds
4 tbsp. dijon mustard
2 tsp. onion powder
2 cups mayo
1 cup honey
1. Grease baking sheet. Preheat oven to 450.
2. Combine dijon mustard, onion powder, mayo and honey. Dip chicken tenders into this
mixture and then into sesame seeds.
3. Place chicken tenders on baking sheet and bake for 20−25 minutes.
Spinach and Bacon Dip
1 cup mayonaise
1 cup sour cream
1 pkg. frozen chopped spinach
8 slices of bacon
1 tsp. garlic powder
1/2 tsp. red pepper flakes
1. If you can, cook the bacon in microwave until very crispy.
Let cool and break into tiny pieces.
2. Place spinach in strainer − squeeze to remove all excess water.
3. In medium bowl add all ingredients well.
4. Refrigerate at least 1 hour.
5. Serve with fruit, vegetables, chips or breads.
Spinach Dip
1 pkg. chopped spinach, cooked and drained
1 pkg. vegetable soup mix
1 8 oz. sour cream
1 cup mayonaise
Preparation:
1. Mix all ingredients well and refrigerate for 8 hours.
2. Serve with crackers.
Sweet Potato Appetizers
2 40 oz. cans sweet potatoes
1 stick of butter
2 cups bread crumbs
2 cups pancake syrup
1 tsp. salt
1/2 tsp. pepper
1. In bowl mash potatoes. Add in butter, pancake syrup, salt and pepper.
2. Make into golf ball size balls. Roll in bread crumbs.
3. Preheat oven to 350 and bake for 30 minutes.
4. Serve as an appetizer or with a ham or turkey dinner.
Tomato and Basil Bruschetta
1 loaf of french bread, makes 24 pieces
4 garlic cloves
¼ cup basil
2 lbs. seeded tomatoes, diced
6 tbsp. olive oil
1. Heat oven to 375°.
2. Cut bread into 4 inch long pieces. Brush pieces of bread
with olive oil. Toast in oven for about 10 minutes or until
golden brown.
3. After toasting, rub garlic on the toast. Mix remaining olive
oil and tomatoes and basil in bowl. Add salt & pepper to taste.
Top each piece of toast with about tsp. of mixture.
4. Place on dish and serve.
Tomato Potato Skins
8 large baking potatoes
2 tomatoes, finely chopped
1 cup shredded mozzarella
1 cup shredded cheddar
4 green onions, chopped
1 tsp. olive oil
2 tsp. cayenne pepper
1 tsp. salt
1 tsp. onion powder
1 tsp. chili powder
1 16 oz. sour cream
1. Microwave potatoes for 3 minutes each, which should be 24 minutes.
2. Cut potatoes in half lengthwise. Scoop out potato middles.
3. In medium bowl combine potato middles with tomatoes, mozzarella, cheddar, onions,
olive oil, cayenne, salt, onion powder and chili powder. Blend well.
4. Spoon mixture back into potato shells and bake for 10−15 minutes.