Mushroom Phyllo Tarts

Serving : 16 appetizers

Ingredients : 
 3/4 c. dairy sour cream
1 (3 oz.) pkg. cream cheese, softened
1/4 c. dry bread crumbs
1 tbsp. dried dill weed
1/2 tsp. salt
1-2 tbsp. lemon juice
1 (4.5 oz.) jar Green Giant sliced mushrooms, drained
1 garlic clove, minced
1/2 c. butter or margarine
8 (18 x 14 inch) frozen phyllo pastry sheets, thawed
1 (4.5 oz.) jar Green Giant whole mushrooms, drained

Directions :
 Heat oven to 350 degrees.  In small bowl, combine sour cream, cream cheese, bread crumbs, dill weed, salt and lemon juice; blend well.  Stir in sliced mushrooms.  Set aside.  To make garlic butter, in small skillet over low heat, cook garlic in butter until tender, stirring constantly.  Coat 16 muffin cups with garlic butter.  Set aside.  Brush large cookie sheet with garlic butter.  Unroll phyllo sheets; cover with plastic wrap or towel.  Brush one phyllo sheet lightly with garlic butter; place on buttered cookie sheet.  Brush second phyllo sheet lightly with garlic butter; place on top of first buttered sheet.  Repeat with remaining phyllo sheets.  With sharp knife, cut through all layers of phyllo sheets to make 16 rectangles.  Lightly press each rectangle into garlic buttered muffin cup.  Spoon heaping tablespoonful sour cream mixture into each cup.  Top each with whole mushroom, pushing stem into filling.  Drizzle with remaining garlic butter.  Bake at 350 degrees for 18-20 minutes or until light golden brown. 

Noel Kirk Erickson'S Sardine Rolls

Ingredients : 
2 cans of sardines in mustard sauce
1 (8 oz.) pkg. cream cheese
2 hard boiled eggs
2 loaves of sliced white bread
Lemon juice
Mayonnaise
Worcestershire sauce

Directions :
Mash sardines. Mix together sardines, cream cheese and hard boiled eggs. Add desired amount of lemon juice, mayonnaise, Worcestershire sauce and mix well. Cut off bread crusts. Spread mixture on slices of bread, roll up and hold together with toothpicks. Broil until toasted.

A Gahntze Tzimmes

Serving Size : 6

Ingredients :
3 To 4 lbs boneless brisket
1 Lemon--thinly sliced
2 tablespoons Schmaltz (rendered chicken)
3 large Sweet potatos -- fat
3 large Carrots
5 cups Boiling water
1/2 pound Prunes--pitted
1 1/2 tablespoons Brown sugar
1/2 pound Dried apricots
2 tablespoons Flour

Directions :
Sear meat well in hot fat in a Dutch oven or heavy skillet on top of the stove. Transfer to a roasting pan. Peel carrots and cut in 1-inch round slices. Place them around the meat. Add prunes, apricots and lemon slices.
Peel sweet potatos and cut in 1-inch slices. Place over meat and fruit in the roaster.

Add orange juice to boiling water. Combine brown sugar and flour and add enough water to make a thin paste. Add this paste to the orange juice mixture. Pour over the Tzimmes. If necessary, add more boiling water to bring liquid to the top of the tzimmes. Cover. Bake at 400 degrees for 1 hour. Reduce heat to 325 F. and continue baking 4 1/2 hours. Uncover and bake 30 minutes longer.

Corn Chowder

Ingredients :
6 slices bacon, diced
1/2 c. finely chopped onion
2 c. diced raw potatoes
1 1/2 c. water
2 tsp. salt
1/8 tsp. pepper
2 c. cream style corn
2 tbsp. oleo, melted
2 tbsp. flour
3 c. milk
Parsley, shredded cheese, corn chips

Directions :  
Fry bacon until crisp. Remove bacon. Saute onion in 2 tablespoons bacon drippings until transparent, not brown. Cook potatoes in the water with salt, sauted onion and bacon in covered pan until tender. Add pepper and corn. Blend oleo and flour, stir in milk and cook until slightly thickened. Add to corn mixture: sprinkle parsley, shredded cheese or chips over the top. Serve immediately and piping hot. Makes 6 servings.

Broccoli, Asparagus Or Cauliflower Soup

Ingredients :
2 tbsp. butter
2 tbsp. flour
1 bunch (10 oz.) fresh broccoli
1 sm. onion, finely chopped
2 tbsp. butter
1 qt. chicken stock or broth
1/2 c. heavy cream, warmed
Salt and pepper

Directions : 
Melt 2 tablespoons butter in a small saucepan, stir in flour. Cook 3 minutes over low heat, stir constantly. Cool. Set aside. If using broccoli: Wash and trim off tough part. Separate and cut into 1/2 inch pieces. In a large saucepan saute onion in 2 tablespoons butter until tender. Stir in broccoli, cover and cook 3 minutes. Stir in stock or broth, heat to simmering. Stir small amount of liquid into cooked flour and butter mixture until smooth; return mixture to saucepan; stirring until smooth. Simmer, covered until broccoli is tender, about 30 minutes. Remove from heat, cool slightly. Puree in electric blender, return to saucepan. Blend cream into soup. Taste and salt and pepper if needed. Serve.

Seafood Fancies

 

Ingredients :

 8 oz. can Pillsbury refrigerator  butterflake dinner rolls
7 1/2 oz. can crab meat, rinsed &  drained
2 1/2 oz. can tiny shrimp, rinsed &  drained
1 c. shredded Swiss cheese
1/2 c. mayonnaise
1 tbsp. chopped onion
1 tbsp. chopped pimento
1/2 tsp. parsley flakes
1/4 tsp. curry powder
8 oz. can water chestnuts, drained &  sliced

Directions :
Heat oven to 400 degrees. Lightly grease cookie sheets. Separate dough into 12 pieces. Separate each piece into 3 equal layers. Place on prepared cookie sheets. In small bowl, combine crab, shrimp, cheese, mayonnaise, onion, pimento, parsley flakes and curry powder. Spoon teaspoonful seafood mixture onto each dough piece; top with several slices of water chestnuts. Bake at 400 degrees for 10 to 12 minutes or until light golden brown. Serve hot, refrigerate leftovers. Makes 36.
Directions :

Directions :

Baked Clams

Ingredients :  
2 doz. clams
4 tbsp. olive oil
2 cloves garlic, minced
1 med. onion, chopped
1 tbsp. bread crumbs
1 tsp. parsley or chives
1/4 tsp. oregano
Salt & pepper
Grated Parmesan cheese
Lemon juice

Directions : 
Scrub clams with stiff brush under cold water until all grit is removed. Saute onion and garlic until golden. Remove clams from shell (steam open). Chop up clams very fine, mix with bread crumbs, parsley, salt, pepper and oregano. Fill shells. Sprinkle with cheese and

Mexican Chicken Soup

Ingredients :

1 - 3 lb. frying chicken, skinned, cut into serving pieces
2 cups canned tomatoes
1 clove garlic, minced
1/2 cup chopped onion
2/3 cup canned mildly hot California chilies, diced (or 1/3 cup  for milder flavored soup)
2 cups cooked, drained pinto beans

Directions :

Place chicken pieces in large saucepan; add enough water to cover. Cook until tender, about 25 minutes.Remove chicken pieces from broth and put in the tomatoes, garlic and chilies. Slide chicken meat off the bones and return meat to the broth. Add beans and simmer about 15 inutes. Yield: about 2 quarts. Approx. calorie serving: 1 cup equals 190 calories. Serve with tortilla. 1 tortilla equals 60 calories.

Almond Chicken

Serving Size : 4 , Preparation Time : 2:00


Ingredients :

Amount	Measure Ingredient	Preparation Method
2	whole	skinless boneless chicken breasts
2	tablespoons	soy sauce
1	tablespoon	rice wine
1/2	teaspoon	sugar
1	teaspoon	cornstarch
2	tablespoons	chicken stock
1	1/2"	ginger root slice -- minced
1		garlic cloves -- minced
1		egg
1	cup	almonds -- ground
6	cups	peanut oil

Directions :
Pat chicken dry with paper towels. Cut into strips 1/2" wide by 3" long. Stir soy sauce, rice wine, chicken stock, sugar, cornstarch, ginger, and garlic together. Place chicken in arinade, turning to coat. Marinate
at least one hour, turning chicken after half an hour. Remove chicken from marinade and drain on paper towels. Beat egg slightly with 1/2 teaspoon water. One by one, dip chicken pieces in egg and roll in almonds to coat. Let almond coated pieces set 15 minutes. Heat oil to 350. Fry chicken pieces in batches one layer deep until crisp, golden brown. Be sure to let oil come back up to 350 between batches. Drain on paper towels and serve at once.

Hearty Manicotti

Serving : (8 main dish servings)

Ingredients :

• 1 lb. Italian sweet sausage links
  
• 1 lb. ground beef
  
• 1 medium onion, chopped
  
• 2 16 oz. cans tomato puree
  
• 1 6 oz. can tomato paste
  
• 1 tsp. sugar
  
• 1/2 tsp. pepper
  
• 2 tbsp. parsley, chopped
  
• basil salt
  
• 1 8 oz. package manicotti shells
  
• 4 cups ricotta cheese
  
• 1 8 oz. package mozzarella cheese
  
• Parmesan cheese
  

Directions

In covered 5 quart Dutch oven. Over medium heat, in 1/4 cup
water, cook sausage links 5 minutes. Uncover, brown well, drain
on paper towel.

Spoon fat from Dutch oven. over medium heat brown ground beef
and onions, stir in tomato puree, paste, sugar, pepper, 1 tsp.
basil, 1 tsp. salt, 1 cup water; simmer, covered 45 minutes.

Cut sausage into bite-size pieces; add to mixture and cook 15
minutes, stirring occasionally. Meanwhile, cook manicotti as
label directs; drain. Preheat oven to 375 degrees.

In a large bowl, combine ricotta and mozzarella (diced) cheeses,
parsley, 3/4 tsp. basil, 1/2 tsp salt; stuff into shells.

Spoon half of meat sauce into 13" x 9" baking dish. Place half
of shells over sauce in one layer. Spoon remaining sauce, except
3/4 cup, over shells, top with remaining shells in one layer.
Spoon reserved meat sauce over top. Sprinkle with parmesan. Bake
30 minutes.

Mushroom Phyllo Tarts

Ingredients :

•  3/4 c. dairy sour cream
  
• 1 (3 oz.) pkg. cream cheese, softened
  
• 1/4 c. dry bread crumbs
  
• 1 tbsp. dried dill weed
  
• 1/2 tsp. salt
  
• 1-2 tbsp. lemon juice
  
• 1 (4.5 oz.) jar Green Giant sliced
  
•   mushrooms, drained
  
• 1 garlic clove, minced
  
• 1/2 c. butter or margarine
  
• 8 (18 x 14 inch) frozen phyllo pastry
  
•   sheets, thawed
  
• 1 (4.5 oz.) jar Green Giant whole
  
•   mushrooms, drained
  

Directions:

Heat oven to 350 degrees. In small bowl, combine sour cream, cream cheese, bread crumbs, dill weed, salt and lemon juice; blend well. Stir in sliced mushrooms. Set aside. To make garlic butter, in small skillet over low heat, cook garlic in butter until tender, stirring constantly. Coat 16 muffin cups with garlic butter. Set aside. Brush large cookie sheet with garlic butter. Unroll phyllo sheets; cover with plastic wrap or towel. Brush one phyllo sheet lightly with garlic butter; place on buttered cookie sheet. Brush second phyllo sheet lightly with garlic butter; place on top of first buttered sheet. Repeat with remaining phyllo sheets. With sharp knife, cut through all layers of phyllo sheets to make 16 rectangles. Lightly press each rectangle into garlic buttered muffin cup. Spoon heaping tablespoonful sour cream mixture into each cup. Top each with whole mushroom, pushing stem into filling. Drizzle with remaining garlic butter. Bake at 350 degrees for 18-20 minutes or until light golden brown. 16 appetizers.