 6-8 pack English muffins 1 (8 ounce) pizza sauce 2 cups mozzarella cheese, shredded. Any topping of your choice. ½ cup grated parmesan cheese Place English muffins in the oven for 3 minutes at 400 degrees. Remove from oven. Spoon on pizza sauce, cheese and topping of your choice. Sprinkle with parmesan cheese and bake for 5 minutes.  1 can (16) ounce refried beans ½ cup finely chopped onion 1 teaspoon red pepper sauce 2 cups Bisquick baking mix 1 cup dairy sour cream 1 can(4 ounce) diced green chili 1 cup shredded Monterey Jack cheese Heat oven to 400 degrees. Mix beans, onions, and pepper sauce Mix baking dough and sour cream until soft dough forms. Beat vigorously about 20 strokes. Gently smooth dough into a ball on floured-cloth covered board. Roll dough in ¼ think. Cut with floured 2 inch cutter. Place on ungreased cooking sheet. Press a deep indentation about 1 ½ inches in the center. Fill each center with the bean mixture. Top each with chilies and cheese. Bake until light brown, 10 -12 minutes. Makes about 30 appetizers. 12 eggs, hard boiled cut in half ½ cup mayonnaise or miracle whip Paprika for top of eggs 2 tablespoon prepared mustard 2 teaspoons apple vinegar 1 /2 cup chopped onion....2-3 tomatoes diced 1 can tomato sauce....1 tablespoon vinegar Juice of 1 lemon....1 small green chili, diced ½ teaspoon pepper....½ teaspoon garlic salt chopped cilantro to taste Optional :½ cup diced cucumbers Cut up all vegetables and put in bowl. Add tomato sauce and vinegar. Squeeze lemon juice from lemon, add seasoning and cilantro. Mix and serve. Best wtih home made tortilla chips. 1 (4ounce ) can of diced green chilies 2 large tomatoes chopped 1 medium onion, chopped 1 teaspoon of seasoning salt 8 ounces cream cheese, softened tortilla chips Stir together green chilies, tomatoes and onion and seasoning. Pour over cream cheese and serve with chips. Store bouhgt salsa will work also. 1 (8ounce) brick of cream cheese, softened 2 small jars of shrimp cocktail found in the seafood deli Place the cream cheese on a plate and pour the contents of the jar over the cream cheese. Serve with the crackers of your choice. 1 cup cooked rice, cooled to room temperature 1 large fresh tomato, diced ½ cup parsley, chopped ½ cup green onions, sliced ½ 4 cup fresh mint, chopped 2 cloves garlic, minced 3 tablespoons plain nonfat yogurt or low fat sour cream 1 tablespoon lemon juice 1 tablespoon olive oil ¼ teaspoon ground white pepper 2-3 large cucumbers Combine rice, tomato, parsley,, onions, mint , garlic, yogurt, lemon juice, oil and white pepper in large bowl. Cover and chill. Cut each cucumber crosswise into ½ slice s Hollow out center of each slice leaving bottom intact. Fill each cucumber slice with scant tablespoon rich mixture. Makes 3 dozen 1 small bag of tortilla chips 1 cut up tomato 8 slices of bacon cooked. 1 8 ounce bag of cheese(cheddar/jack mix) Cook bacon, drain on paper towels, break into small pieces. Place Nachos on a microwave proof platter or casserole dish. Layer with chips and cheese. Cook on high for 1 minute. Remove chip from microwave and top with tomatoes and bacon. Top with salsa. Cream Cheese mixture: 2 8 ounce packages cream cheese ½ - 2/3 cup Best Food mayonnaise 2 teaspoons garlic powder 1 teaspoon minced onion 1 teaspoon dill weed 1/2 teaspoon crushed basil 2 packages Pillsbury crescent rolls 1 egg beaten with fork 1 cup grated cheese 2 cups chopped vegetables of your choice- Carrots, cauliflower, brocollie, snow peas, tomaotes, green peppers, red peppers. Olives optional. Chop up and rinse veggies. Put a 2-3 quart pot of water to boil. When the water is boiling. Put all the vegetables (except tomatoes) in the water for a half minute. Remove and run under cold water. Set aside. Spread crescent toll dough on an un-greased cookie sheet, pinching togetherthe perforations. Spread the beaten egg on top with a pastry brush. Bake according to the crescent roll package directions. Cool. Spread the cream cheese mixture on top of the crust. Then add the vegetables and cheese. Cut with a pizza cutter. 8-12 slices depending on the cut. Mix 1 ounce packet original Ranch Dip Mix 1 pint of fat free sour cream Add 1 10 ounce package frozen spinach, thawed and drained 1 can <98ounce) chopped water chestnuts Mix together and serve in a Round Sourdough loaf ½ teaspoon ground cumin 24 2 ¼ round water crackers or round tortilla chips ¼ cup shredded cheese 2 small tomatoes sliced 24 strips 24 sprigs of cilantro 1 can pitted olives, optional 2 teaspoon olive oil 1 small chopped onion 1 clove garlic, chopped fine ½ pound ground turkey ½ cup prepared red tomato salsa 3 tablespoon cornmeal 1 day ahead, or several hours ahead, prepare filling In a 4 quart saucepan, heat oil at medium heat Add onion and sauté until soft(3 minutes) Add garlic, sauté one minutes. Add turkey, salsa, cornmeal and cumin. Cook 8-10 minutes until turkey is cooked and no liquid remains. Transfer to container and cool. Cover and refrigerate until ready to assemble appetizers. Just before serving, reheat mixture. On a platter, arrange tortillas or crackers. Tear lettuce into 24 pieces. Place lettuce on top of crackers or chips. Top with 1 tablespoon of turkey mixture. Sprinkle with ½ teaspoon cheese and top with tomato and cilantro spring. Garnish plate with cilantro leaves and olives. Back to Kitchen  Graphics by Rivka Contents & Graphics Copyright © RFamily4Him 2001 and the graphic artist listed. Our work is not Public Domain, and should NOT be taken from this site. Thank you. |