Table of Contents
Advertisement
Hot Artichoke Dip
Yield: 4 cups
1 cup mayonnaise
¼ cup minced fresh garlic clove
1 (8-ounce) package cream
cheese, softened
1 cup Parmesan cheese, grated
and divided
2 cups Monterey Jack cheese,
shredded
2 (6-ounce) jars artichokes hearts,
drained, divided and chopped
Directions:
1. In medium bowl, mix garlic,
mayonnaise, cream cheese,
¾ cup Parmesan cheese, 1 cup
Monterey Jack cheese and
artichokes.
2. Place in oven-safe dish.
3. Place on 1-inch rack and sprinkle
remaining Parmesan and
Monterey Jack cheese over top.
4. Bake at 350°F for 28-30 minutes,
or until golden brown.
50
Italian Purses
Yield: 16 purses
2 (8-ounce) canned crescent rolls
½ pound Italian sausage or ground
beef, cooked and crumbled
½ cup Mozzarella cheese,
shredded
½ cup onions, sliced
1 tablespoon Italian herb seasoning
1 medium tomato, diced
⅛ teaspoon garlic powder
Directions:
1. Mix meat, cheese, onions, Italian
seasoning, tomato and garlic
powder in a small bowl; set
aside.
2. Separate dough into 8 triangles.
3. Place mixture by spoonful into
each triangle.
4. Take each end of triangle and
overlap top.
5. Pinch edges to seal in mixture.
6. Place 8 crescent roll purses on
liner pan.
7. Bake at 350°F for 16-18 minutes.
8. Repeat for remaining eight purses.
Crab & Parmesan Wontons
Serves: 4
24 wonton wrappers
4 ounces lump crab meat,
pre-cooked
3 tablespoons Vidalia onion, grated
2 tablespoons Parmesan cheese,
grated
2 tablespoons parsley, chopped
¼ teaspoon black pepper
Small bowl warm water
Directions:
1. In bowl, mix crab meat, onion,
Parmesan, parsley and pepper.
2. Lay 3 single wonton wrappers
on dry, clean surface and place
tablespoon crab mixture into
wrapper.
3. Using your finger or pastry brush,
lightly spread water on wonton
edges.
4. Fold into envelope, making sure
points match up.
5. Press together and place on
3-inch rack.
6. Repeat process until all 24 are
done.
7. Cook in batches at 350°F for 6-8
minutes per side.
Chicken Nachos
Serves: 2
2 chicken breasts, pounded to
1-inch thickness
½ cup red or green peppers,
chopped
½ cup onions, sliced
1 large tomato, chopped
1 (7-ounce) can green chiles,
drained and diced
1 can small black olives, sliced
Directions:
1. Place chicken breast on 3-inch
rack.
2. Cook at 350°F for 10-12 minutes
per side for fresh or 14-16
minutes per side for frozen.
3. Shred chicken.
4. Spray liner pan with non-stick
cooking spray.
5. Place tortilla chips in liner pan
and layer with shredded chicken,
cheese and vegetables.
6. Top with second cheese layer.
7. Cook chips at 350°F for 11-12
minutes or until cheese is melted.
8. Serve with salsa.
51
51
Hide quick links:
Advertisement
Table of Contents
