APPETIZERS

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BBQ Polish Kielbasa
Randi Heinrichsen
(July '99 Meeting)

Slice Polish Kielbasa (I used Hillshire Farms turkey kielbasa) and then brown in frying pan.

Add enough Bull's Eye BBQ sauce to cover and keep stirring until sauce is kind of "carmelized."

Serve!

If you have only one 1-3/4-inch (mini) muffin cup pan, bake half the carrot mixture at a time, chilling the rest.

1/4 cup sliced green onions
1 clove garlic, minced
1 tablespoon margarine
1-1/2 cups shredded carrot
3 slightly beaten eggs or 3/4 cup refrigerated or frozen egg product, thawed
1-1/2 cups shredded reduced-fat Monterey Jack or cheddar cheese (6 ounces)
3 tablespoons yellow cornmeal
1/2 teaspoon dried basil, crushed
1/4 teaspoon ground nutmeg
Nonstick cooking spray

Cook green onions and garlic in margarine in a medium skillet until onion is tender but not brown. Add carrot; cook about 2 minutes more or until crisp-tender. Remove from heat. Stir together eggs or egg product, cheese, cornmeal, basil, and nutmeg in a large bowl. Stir in carrot mixture. Coat twenty-four 1 3/4-inch muffin cups with nonstick cooking spray. Spoon about 1 tablespoon of the carrot mixture into each muffin cup.

Bake in a 325 degree F. oven for 15 to 18 minutes or until set. Let stand 2 minutes. Remove from pans. (Or, pour all the batter into a 9-inch round pie plate or quiche dish coated with nonstick cooking spray. Bake for 20 to 25 minutes or until set. Let stand 10 minutes. Cut quiche into 12 wedges; cut each wedge in half crosswise.) Serve hot.

Makes 24 appetizers.

Saute over medium heat 2 medium, sweet onions, chopped in two tablespoons butter and 1/4 cup sugar until golden brown, about 15-20 minutes, stirring often.

Add to the mixture 3/4 cup hot water and 1 Tablespoon bouillon, bring to a boil, then reduce to simmer and cook until liquid has evaporated (about 5-7 minutes).

Remove from heat and add one cup diced swiss cheese.

Melt 2 Tablespoons butter and lay out one sheet phyllo dough (14 x 9 inches).

Lightly brush with butter and place a second sheet of phyllo on top, brush that with butter also.

Cut into 6 squares and press into mini muffin pans.

Repeat buttering two layers of phyllo and cutting into squares three more times (total of 24 squares).

Place one tablespoon filling in each muffin cup, fold over phyllo edges and bake at 375 degress for 12-15 minutes, until nicely browned.

(Can be made one day ahead and briefly reheated.)

8 oz. cream cheese
1 c. mayonaise
8 oz. grated cheddar cheese
2-3 chopped green onions

Mix together and pour into a baking dish.

Microwave until cheese melts (about 5 min.)

Top with crushed ritz crackers and bacon bits.

2 large mangoes
1 medium red onion, peeled and chopped
1 medium hot house cucumber cut into 1/4" dice
1/3 cup coarsely chopped fresh cilantro
2 to 3 yellow wax chiles (use hotter ones if you like) seeded and minced
2 medium bell peppers, one red, one green, seeded and cut into 1/4" dice
Fresh lime juice to taste
Salt to taste

1. Peel the mangoes with a small sharp knife. Cut the flesh away from the flat pit into two pieces, then cut it from the narrow edges of the pit. Cut into 1/4" dice.
2. In a medium bowl, combine diced mango, cucumber, red peppers, red onion, cilantro, chiles, lime juice and salt. Toss gently but thoroughly.
3. Let salsa stand at room temp for 20 minutes to allow the flavors to meld.

Serve at room temp or slightly chilled.

This recipe is from the Santa Fe School of Cooking Salsas cook book.

1 sheet puff pastry
1/4 cup grey poupon dijon mustard
6 slices swiss cheese
6 slice pastami or corned beef
1 egg, beaten
1 tablespoon caraway seeds
additional grey poupon dijon mustard

Thaw puff pastry sheet according to package directions.
Roll puff pastry dough to 12 x 10-inch rectangle.
Spread mustard evenly over dough: top with cheese and meat.
Cut in half crosswise to form 2 (10 x 6-inch) rectangles.
Roll up each rectangle from short end, jelly-roll fashion: pinch seams to seal.
Rolls may be wrapped and frozen.

To serve, thaw at room temperature for 30 minutes.

Cut each roll into 16 slices.
Place slices, cut-side up on lightly greased baking sheets, brush with beaten egg and sprinkle with caraway seed.

Bake at 400 degrees for 10 to 12 minutes or until golden.

Serve warm with addtional mustard.

1 can mexicorn (drained)
1 can shoe peg corn (drained)
1/2 Cup Mayonnaise
1/2 cup sour cream
1 tsp lawry's seasoning salt
1 tsp garlic salt
1 can diced ortega chili's (mild)
1 cup grated sharp cheddar cheese
1/2 cup chopped green onions

Stir together and refrigerate for 2 hrs before serving.

The chips that go the best with it are Fritos scoops.

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SAVORY BLUE CHEESE SHORTBREAD
Sally Brooks-Schulke
(2011 Christmas Party)

1 stick unsalted butter, room temperature (I only had salted butter)
8 ounces blue cheese, room temperature
1 1/2 cups flour
1/4 t salt (optional, I think, maybe not if you have sweet butter)
1/2 cup finely chopped walnuts or pecans (I used almonds)

Cream butter and blue cheese together in mixing bowl or food processor until smooth.  Add flour and salt and mix until well combined.  Add nuts and combine until mixture comes together in a ball.  If too crumbly, add water, 1 t at a time (I didn't have to do this).
Dump the dough onto a piece of plastic wrap, shape into a log 12" long, wrap tightly and refrigerate 3 hours or up to 3 days.
When ready to bake, preheat oven to 350 degrees, slice the chilled log and place on a baking sheet.
Bake 25-30 minutes or until lightly browned. 

Makes about 40 crackers.

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