INGREDIENTS:
Fresh parsley
1 pound (450 g) bacon, cut in half crosswise
2 pounds ( 900 g) small sea scallops
1/2 cup (125 ml) olive oil
1/2 cup (125 ml) dry vermouth
1 teaspoon (5 ml) garlic powder
1 teaspoon (5 ml) black pepper
1/2 teaspoon (2 ml) onion powder
Dash of dried oregano leaves
Crisp salad greens
Lemon peel strips for garnish
PROCEDURES:
1. To chop parsley, place parsley in 1-cup (250 ml) measuring cup. Snip enough parsley with kitchen scissors to measure 2 tablespoons (30 ml). Set aside.
2. Wrap 1 bacon piece around each scallop; secure with wooden toothpicks if necessary. Place wrapped scallops in 13 x 9-inch (32.5 x 22.5 cm) baking dish.
3. Combined olive oil, vermouth, parsley, garlic powder, pepper, onion powder and oregano in small bowl. Pour over wrapped scallops.
4. Marinate, covered, in refrigerator at least 4 hours.
5. Remove wrapped scallops from marinade. Arrange on rack of broiler pan. Broil, 4 inches (10 cm) from heat, 7 to 10 minutes until bacon is brown. Turn over; brown other side 5 minutes or until scallops are opaque.
6. Remove wooden toothpicks. Arrange on greens-lined platter. Garnish, if desired.
~ Makes 8 servings
Shrimp Mold
INGREDIENTS:
1 can (7 1/2 ounces/225 g) crab meat
3 envelopes unflavored gelatin
3/4 cup (175 ml) water
1 can (10 3/4 ounces/307 g) cream of shrimp soup
1 package (8 ounces/225 g) cream cheese, cut into cubes
2 cans (2 1/2 ounces/75 g each) shrimp, drained
3 cups (750 ml) cooked Riceland Rice
1 medium onion, chopped
1 red bell pepper chopped
1 cup (250 ml) mayonnaise
1/4 cup cup (60 ml) lemon juice
2 tablespoons (30 ml) Worcestershire sauce
1 tablespoon (15 ml) garlic powder
1 teaspoon (5 ml) black pepper
Crisp salad greens
Crackers for serving
Lemon and lime slices and fresh mint sprig for garnish
PROCEDURES:
1. Drain and discard liquid from crab meat. Place crab meat in small bowl; flak with fork into small pieces. Remove any bits of shell or cartilage. Set aside.
2. To often gelatin, sprinkle gelatin over water in small bowl. Let stand 1 minute.
3. Heat soup over medium heat in large saucepan; add gelatin mixture and stir to dissolve.
4. Add cream cheese and stir util melted. removed from heat.
5. Add crab meat, shrimp, rice, onion, bell pepper, mayonnaise, lemon juice, Worcestershire sauce, garlic powder and black pepper; mix well.
6. Lightly spray 6-cup (1.5 L) mold with nonstick vegetable cooking spray. Pour gelatin mixture into prepared mold and refrigerate until firm.
7. To unmold, pull gelatin mixture from edge of mold with moist fingers, or run small metal spatula or pointed knife dipped in warm water around edge of gelatin mixture. (Mold can also be dipped just to the rim in warm water for 10 seconds.) Carefully invert mold onto green-lined plate. Shake mold and plate to choose gelatin. Gently remove mold. Serve with favorite crackers. Garnish if desired.
~ Makes 1 mold
1 can (7 1/2 ounces/225 g) crab meat
3 envelopes unflavored gelatin
3/4 cup (175 ml) water
1 can (10 3/4 ounces/307 g) cream of shrimp soup
1 package (8 ounces/225 g) cream cheese, cut into cubes
2 cans (2 1/2 ounces/75 g each) shrimp, drained
3 cups (750 ml) cooked Riceland Rice
1 medium onion, chopped
1 red bell pepper chopped
1 cup (250 ml) mayonnaise
1/4 cup cup (60 ml) lemon juice
2 tablespoons (30 ml) Worcestershire sauce
1 tablespoon (15 ml) garlic powder
1 teaspoon (5 ml) black pepper
Crisp salad greens
Crackers for serving
Lemon and lime slices and fresh mint sprig for garnish
PROCEDURES:
1. Drain and discard liquid from crab meat. Place crab meat in small bowl; flak with fork into small pieces. Remove any bits of shell or cartilage. Set aside.
2. To often gelatin, sprinkle gelatin over water in small bowl. Let stand 1 minute.
3. Heat soup over medium heat in large saucepan; add gelatin mixture and stir to dissolve.
4. Add cream cheese and stir util melted. removed from heat.
5. Add crab meat, shrimp, rice, onion, bell pepper, mayonnaise, lemon juice, Worcestershire sauce, garlic powder and black pepper; mix well.
6. Lightly spray 6-cup (1.5 L) mold with nonstick vegetable cooking spray. Pour gelatin mixture into prepared mold and refrigerate until firm.
7. To unmold, pull gelatin mixture from edge of mold with moist fingers, or run small metal spatula or pointed knife dipped in warm water around edge of gelatin mixture. (Mold can also be dipped just to the rim in warm water for 10 seconds.) Carefully invert mold onto green-lined plate. Shake mold and plate to choose gelatin. Gently remove mold. Serve with favorite crackers. Garnish if desired.
~ Makes 1 mold
Hot 'n' Honeyed Chicken Wings
INGREDIENTS:
1 small piece fresh ginger-root
1 orange
3 pounds (1.35 kg) chicken wings
3/4 cup (175 ml) Pace picante sauce
2/3 cup (150 ml) honey
1/3 cup (75 ml) soy sauce
1/4 cup (60 ml) Dijon-style mustard
3 tablespoons (45 ml) vegetable oil
Additional Pace picante sauce
Fresh Italian parsley sprigs for garnish
PROCEDURES:
1. to grate ginger-root, remove tough outer skin with sharp knife or vegetable peeler. Grate ginger-root using a ginger grater or the finest side of a box-shaped grater. Grate enough ginger-root to measure 2 tablespoons (30 ml). Set aside.
2. To grate orange peel, rinse orange under running water. Grate orange peel using the finest side of a box-shaped grater, being careful to remove only the outermost layer skin and not any of the bitter, white pith. Grate enough peel to measure 1/2 teaspoon (2 ml). Set aside.
3. Cut off and discard wing tips from chicken. Cut each wing in half at joint.
4. Place chicken wings in 13 x 9 inch (32.5 x 22.5 cm) baking dish. Combine 3/4 cup (175 ml) picante sauce, honey, soy sauce, mustard, oil, ginger and orange peel in small bowl; mix well. Pour over chicken wings.
5. Marinate, covered, in refrigerator at least 6 hours or overnight.
6. Preheat oven to 400°F (200°C). Drain marinade; reserve. Place chicken wings in single layer on foil-lined, 15 x 10-inch (37.5 cm x 25 cm) jelly-roll pan. Pour reserved marinade evenly over chicken wings. Bake 40 to 45 minutes until brown. Serve warm with additional picante sauce. Garnish, if desired.
~ Makes about 34 appetizers
1 small piece fresh ginger-root
1 orange
3 pounds (1.35 kg) chicken wings
3/4 cup (175 ml) Pace picante sauce
2/3 cup (150 ml) honey
1/3 cup (75 ml) soy sauce
1/4 cup (60 ml) Dijon-style mustard
3 tablespoons (45 ml) vegetable oil
Additional Pace picante sauce
Fresh Italian parsley sprigs for garnish
PROCEDURES:
1. to grate ginger-root, remove tough outer skin with sharp knife or vegetable peeler. Grate ginger-root using a ginger grater or the finest side of a box-shaped grater. Grate enough ginger-root to measure 2 tablespoons (30 ml). Set aside.
2. To grate orange peel, rinse orange under running water. Grate orange peel using the finest side of a box-shaped grater, being careful to remove only the outermost layer skin and not any of the bitter, white pith. Grate enough peel to measure 1/2 teaspoon (2 ml). Set aside.
3. Cut off and discard wing tips from chicken. Cut each wing in half at joint.
4. Place chicken wings in 13 x 9 inch (32.5 x 22.5 cm) baking dish. Combine 3/4 cup (175 ml) picante sauce, honey, soy sauce, mustard, oil, ginger and orange peel in small bowl; mix well. Pour over chicken wings.
5. Marinate, covered, in refrigerator at least 6 hours or overnight.
6. Preheat oven to 400°F (200°C). Drain marinade; reserve. Place chicken wings in single layer on foil-lined, 15 x 10-inch (37.5 cm x 25 cm) jelly-roll pan. Pour reserved marinade evenly over chicken wings. Bake 40 to 45 minutes until brown. Serve warm with additional picante sauce. Garnish, if desired.
~ Makes about 34 appetizers
Turkey-Cheese Surprises
INGREDIENTS:
1 pound (450 g) ground turkey
1/2 cup (125 ml) stuffing mix
1/2 cup (125 ml) finely chopped tart apple
1/2 cup (125 ml) plus 2 tablespoons (30 ml) grated Parmesan cheese, divided
1/2 teaspoon (2 ml) poultry seasoning
Garlic salt to taste
Black pepper to taste
1 tablespoon (15 ml) butter or margarine
1/2 cup (125 ml) finely chopped onion
2 eggs
1/4 cup (60 ml) Polly-O ricotta cheese
4 ounces (120 g) Polly-O mozzarella cheese, cut into 1/2-inch (1.5 cm) cubes
1 cup (250 ml) dry bread crumbs
Vegetable oil for frying
Cranberry sauce for serving
Orange twist, orange peel and fresh sage sprigs for garnish
PROCEDURES:
1. Combined turkey, stuffing mix, apple 2 tablespoon (30 ml) Parmesan cheese and poultry seasoning in large bowl; season with garlic salt and pepper.
2. Heat butter in small skillet over medium-high heat. Add onion; cook and stir until onion is tender but not brown. Add onion with butter, eggs and ricotta cheese to turkey mixture; blend well. If mixture seems too dry, add a little milk.
3. For each meatball, shape small amount of turkey mixture around a cube of mozzarella cheese.
4. Mix bread crumbs and remaining 1/2 cup (125 ml) Parmesan cheese in large, shallow dish. Roll cheese-filled meatballs in mixture to coat well.
5. Heat 1/4 inch (6 mm) oil in large, heavy saucepan over medium-high heat. Cook meatballs, a few at a time, until brown on all sides, 4 to 5 minutes. Remove with slotted spoon; drain on paper towels.
6. Serve with cranberry sauce. garnish, if desired.
~ Makes about 2 dozen meatballs
1 pound (450 g) ground turkey
1/2 cup (125 ml) stuffing mix
1/2 cup (125 ml) finely chopped tart apple
1/2 cup (125 ml) plus 2 tablespoons (30 ml) grated Parmesan cheese, divided
1/2 teaspoon (2 ml) poultry seasoning
Garlic salt to taste
Black pepper to taste
1 tablespoon (15 ml) butter or margarine
1/2 cup (125 ml) finely chopped onion
2 eggs
1/4 cup (60 ml) Polly-O ricotta cheese
4 ounces (120 g) Polly-O mozzarella cheese, cut into 1/2-inch (1.5 cm) cubes
1 cup (250 ml) dry bread crumbs
Vegetable oil for frying
Cranberry sauce for serving
Orange twist, orange peel and fresh sage sprigs for garnish
PROCEDURES:
1. Combined turkey, stuffing mix, apple 2 tablespoon (30 ml) Parmesan cheese and poultry seasoning in large bowl; season with garlic salt and pepper.
2. Heat butter in small skillet over medium-high heat. Add onion; cook and stir until onion is tender but not brown. Add onion with butter, eggs and ricotta cheese to turkey mixture; blend well. If mixture seems too dry, add a little milk.
3. For each meatball, shape small amount of turkey mixture around a cube of mozzarella cheese.
4. Mix bread crumbs and remaining 1/2 cup (125 ml) Parmesan cheese in large, shallow dish. Roll cheese-filled meatballs in mixture to coat well.
5. Heat 1/4 inch (6 mm) oil in large, heavy saucepan over medium-high heat. Cook meatballs, a few at a time, until brown on all sides, 4 to 5 minutes. Remove with slotted spoon; drain on paper towels.
6. Serve with cranberry sauce. garnish, if desired.
~ Makes about 2 dozen meatballs
Harvest-Time Popcorn
INGREDIENTS:
2 tablespoon (30 ml) vegetable oil
1 cup (250 ml) popcorn kernels
2 cans (1 3/4 ounces each/22 g) shoestring potatoes (3 cups/750 ml)
1 cup (250 ml) salted mixed nuts or peanuts
1/4 cup (60 ml) margarine, melted
1 teaspoon (5 ml) dill weed
1 teaspoon (5 ml) Worcestershire sauce
1/2 teaspoon (2 ml) lemon-pepper seasoning
1/4 teaspoon (1 ml) garlic powder
1/4 teaspoon (1 ml) onion salt
PROCEDURES:
1. Heat oil in 4-quart (4 L) saucepan over high heat until hot. Add popcorn kernels. Cover pan; shake continuously over heat until popping stops. Popcorn should measure 2 quart (2 L). Do not add butter or salt.
2. Preheat oven to 325°F (160°C). Combine popcorn, shoestring potatoes and nuts in large roasting pan. Set aside.
3. Combine margarine, dill, Worcestershire sauce, lemon-pepper seasoning, garlic powder and onion salt in small bowl.
4. Pour evenly over popcorn mixture, stirring until evenly coated.
5. Bake 8 to 10 minutes, stirring once. Let stand at room temperature until cool. Store in airtight containers.
~ Makes 2 /12 quarts (2.5 L)
2 tablespoon (30 ml) vegetable oil
1 cup (250 ml) popcorn kernels
2 cans (1 3/4 ounces each/22 g) shoestring potatoes (3 cups/750 ml)
1 cup (250 ml) salted mixed nuts or peanuts
1/4 cup (60 ml) margarine, melted
1 teaspoon (5 ml) dill weed
1 teaspoon (5 ml) Worcestershire sauce
1/2 teaspoon (2 ml) lemon-pepper seasoning
1/4 teaspoon (1 ml) garlic powder
1/4 teaspoon (1 ml) onion salt
PROCEDURES:
1. Heat oil in 4-quart (4 L) saucepan over high heat until hot. Add popcorn kernels. Cover pan; shake continuously over heat until popping stops. Popcorn should measure 2 quart (2 L). Do not add butter or salt.
2. Preheat oven to 325°F (160°C). Combine popcorn, shoestring potatoes and nuts in large roasting pan. Set aside.
3. Combine margarine, dill, Worcestershire sauce, lemon-pepper seasoning, garlic powder and onion salt in small bowl.
4. Pour evenly over popcorn mixture, stirring until evenly coated.
5. Bake 8 to 10 minutes, stirring once. Let stand at room temperature until cool. Store in airtight containers.
~ Makes 2 /12 quarts (2.5 L)
Cheesy Sun Crisps
INGREDIENTS:
2 cups (8 ounces/225 g) shredded Cheddar cheese
1/2 cup (125 ml) grated Parmesan cheese
1/2 cup (125 ml) sunflower oil margarine, softened
3 tablespoons (45 ml) water
1 cup (250 ml) all-purpose flour
1/4 teaspoon (1 ml) salt
1 cup (250 ml) uncooked quick-cooking oats
2/3 cup (150 ml) roasted salted sunflower kernels
PROCEDURES:
1. Beat Cheddar cheese, Parmesan cheese, margarine and water in large bowl with electric mixer at medium speed until well blended. Add flour and salt; mix well.
2. Stir in oats and sunflower kernels; mix until well combined.
3. Shape dough into 12-inch (30 cm)-long roll; wrap securely in plastic wrap.
4. Refrigerate at least 4 hours. (Dough may be stored in refrigerator up to 1 week.)
5. Preheat oven to 400°F (200°C). Lightly grease cookie sheets. Cut roll into 1/8- to 1/4-inch (3 mm to 6 mm) slices; flatter each slice slightly.
6. Place on prepared cookie sheets. Bake 8 to 10 minutes until edges are light golden brown. Remove immediately to wire racks. Let stand at room temperature until cool.
~ Makes 4 to 5 dozen crackers
Southwestern Snack Squared
INGREDIENTS:
1 1/4 cups (310 ml) all-purpose flour
1 cup (250 ml) thinly sliced green onions
3/4 cup (175 ml) Quaker Enriched Corn Meal
1 tablespoon (15 ml) firmly packed brown sugar
2 tablespoons (10 ml) baking powder
1 teaspoon (5 ml) dried oregano leaves, crushed
1/2 teaspoon (2 ml) ground cumin
1/4 teaspoon (1 ml) salt (optional)
1 cup milk (250 ml)
1/4 cup (60 ml) vegetable oil
1 egg
1 cup (4 ounces/120 g) shredded Cheddar cheese
1 can (4 ounces/120 g) chopped green chilies, well drained
1/4 cup (60 ml) finely chopped red bell pepper
2 slices crisp-cooked bacon, crumbled
PROCEDURES:
1. Preheat over to 400°F (200°C). Grease 11 x 7-inch (27.5 cl x 17.5 cm) baking dish. Combined flour, green onions, corn meal, brown sugar, baking powder, oregano, cumin and salt in large bowl; mix well.
2. Combined milk, oil and egg in small bowl. Add to corn meal mixture; mix just until moistened.
3. Spread evenly into prepared dish.
4. Combined cheese, chilies, bell pepper and bacon in medium bowl. Sprinkle evenly over corn meal mixture.
5. Bake 25 to 30 minutes until wooden toothpick inserted into center comes out clean. Let stand at room temperature to cool 10 minutes before cutting.
~ Makes about 15 pieces
Note: Also great served as a side dish to fish, chicken or pork - Just cut into 8 pieces.
1 1/4 cups (310 ml) all-purpose flour
1 cup (250 ml) thinly sliced green onions
3/4 cup (175 ml) Quaker Enriched Corn Meal
1 tablespoon (15 ml) firmly packed brown sugar
2 tablespoons (10 ml) baking powder
1 teaspoon (5 ml) dried oregano leaves, crushed
1/2 teaspoon (2 ml) ground cumin
1/4 teaspoon (1 ml) salt (optional)
1 cup milk (250 ml)
1/4 cup (60 ml) vegetable oil
1 egg
1 cup (4 ounces/120 g) shredded Cheddar cheese
1 can (4 ounces/120 g) chopped green chilies, well drained
1/4 cup (60 ml) finely chopped red bell pepper
2 slices crisp-cooked bacon, crumbled
PROCEDURES:
1. Preheat over to 400°F (200°C). Grease 11 x 7-inch (27.5 cl x 17.5 cm) baking dish. Combined flour, green onions, corn meal, brown sugar, baking powder, oregano, cumin and salt in large bowl; mix well.
2. Combined milk, oil and egg in small bowl. Add to corn meal mixture; mix just until moistened.
3. Spread evenly into prepared dish.
4. Combined cheese, chilies, bell pepper and bacon in medium bowl. Sprinkle evenly over corn meal mixture.
5. Bake 25 to 30 minutes until wooden toothpick inserted into center comes out clean. Let stand at room temperature to cool 10 minutes before cutting.
~ Makes about 15 pieces
Note: Also great served as a side dish to fish, chicken or pork - Just cut into 8 pieces.
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