contact the webmaster; visit dvgn; hearthstone at woodfield; Millbrook UMC; interfaith furnishings

TownCrier HAW Pemberton Borough Home • Up • Cooking
Breakfast • Brunch • Before • Entre • Breads • Dessert • Ingredients
Cocktails • Appetizers • Soups • Salads

Contents:
Party Mix
Hot Mushroom Dip
Bourbon Hot Dogs
Cheese Dreams
Bruschetta
Bacon wrapped Mushrooms
Asparagus Canapes
Dates & Bacon		 Spinach Balls 
Cheese Biscuits for Cocktails 
Seafood Cheesies
Hot Pizza Dip
Pastry Dough
Stilton Tart with Cranberry Chutney
Cranberry Chutney
Blood-Orange Rum Punch
 

Party Mix

3 tbsp Worcestershire Sauce
4 cups Cereal Squares
4 cups Cheez-it Original Snack Crackers
2 cups Mini Pretzels
2 cups Mixed Nuts
6 tbsp margarine or butter
1 tsp salt		 Heat oven to 250.  Melt margarine in a large cookie sheet with sides.  Mix in Worcestershire Sauce.  Then, add remaining ingredients and gently stir until evenly coated.  Bake 45 minutes
Microwave Instructions:  In a large bowl, melt margarine uncovered on highest setting.  Stir in salt and gradually add remaining ingredients.  Stir until all ingredients are evenly coated.  Microwave on high for 5-6 minutes stirring every 2 minutes.  Spread on paper towels to cool.  Store in Airtight container.
Contents

Hot Mushroom Dip
8 oz fresh mushrooms
½ cup green onions
2 T flour
4 T butter
1 T milk
1 cup sour cream
tsp salt
1/8 tsp pepper
½ tsp paprika
sherry to taste		 Chop mushrooms and onions (save some of the tops for color). Saute. Sprinkle flour and stir adding milk and seasonings. Add half of the sour cream. Stirring and cooking over low heat. Add remaining sour cream and sherry. Put in a chaving dish to serve or put in a casserole for reheating later. Garnish top with bits of parsley sliced

Contents

Bourbon Hot Dogs
1 cup catsup
1 cup brown sugar
1 cup bourbon
3 lbs hot dogs cut into bite size pieces. 		Simmer or bake in 350o for one hour. Serve in chafing dish.

Contents

Cheese Dreams
cup butter
4 oz cream cheese
¼ old cheddar
2 egg whites
Loaf of white bread, not sliced.		 Put all but egg whites in double boiler and melt. Remove from heat. Add stiffly beaten egg whites.. Cut white unsliced bread into 1" cubes and dip each piece into the mixture, covering all sides well. Chill in refrigerator on an ungreased cookie sheet or freeze and defrost before cooking. Bake at 400o for 12-15 minutes.

Contents

Bruschetta
3) Microwave the following:
  • 14.5 oz can diced tomatoes, drained
  • ¼ c thinly sliced fresh basil leaves (1/2 tsp dried)
  • black pepper
  • thinly sliced scallion (or 2 Tbs chopped onion)
 1) 1/2" slices of French Bread (toasted both sides)
2) Garlic clove lightly rubbed on one side
4) Spoon the warmed tomato mixture on the toast
5) Sprinkle with grated Romano or Parmesean cheese
Serve Immediately

Contents

Bacon Wrapped Mushrooms
Cut bacon slices in half.
Partially cook in the microwave
wrap bacon around mushrooms
Secure with toothpicks		 Arange in ovenproof serving dish
Bake in hot oven until bacon is crisp and mushrooms cooked.  Serve immediately.

Contents

Asparagus Canapes
25 thin slices of bread
8 ounces cream cheese
3 oz. blue cheese
1 egg
2 sticks margarine
1 pkg. Frozen asparagus or fresh asparagus, cooked slightly		 Trim crusts and roll each slice lightly. Mix cream cheese, blue cheese and egg. Spread mixture on the bread. Place 1 asparagus on each slice. Roll and dip quickly in melted margarine. Quickly freeze on cookie sheet. Remove from freezer and cut in thirds. Store in freezer bags. To serve, put frozen canapes on a cookie sheet. Bake at 375o for 10 to 15 minutes.

Contents

Dates & Bacon
Wrap slice of bacon around a pitted date, fasten with a toothpick. Place the dates on a broiler pan or rack. Bake about 350o until the bacon is crisp (about 20 minutes)

Contents

Spinach Balls 
(East Lansing Michigan Towne Courier November 1984)
2 (10 oz) pkg frozen chopped spinach
1 (8 oz) pkg herb stuffing mix
4 eggs beaten
1 large onion minced
½ lb butter
½ cup Parmesan cheese
½ t garlic salt
½ t MSG
¼ t thyme
½ t black pepper 		Cook and drain spinach well. Mix all ingredients. chill. Shape into small balls and bake 20 minutes at 350o or until they start to brown slightly. Yield 75 to 100. These may be frozen uncooked. Thaw 20 minutes before baking. This recipe can also be used as a stuffing for cornish hens. Add chopped celery and/or apples.

Contents

 Cheese Biscuits for Cocktails 
Eve Hodeson - Montreal & Myrtle Beach (Snow birds of the 80's)
1 Imperial cheese (Canadian)
or
12 oz cracker barrel cheese, grated
½ cup crisco oil
1 scant cup flour
1 ½ cups rice krispies
Worcestershire sauce (about 1 teaspoon)		 Mix and drop in spoonfuls on cookie sheet. Cook 10 minutes in a 350º oven.

 Contents

 Seafood Cheesies
1 cup cooked, flaked fish
1 cup grated sharp cheese
¼ cup softened margarine
2 tablespoons lemon juice
2 tablespoons grated onion
1 teaspoon Worcestershire sauce
½ teaspoon paprika
3 drops liquid hot pepper sauce
30 melba toast rounds
 Combine cheese and margarine. Add the flaked fish and remaining ingredients except toast rounds. Spread each toast round with about 2 teaspoons of fish mixture. Place snacks on a baking sheet and broil 4 inches from source of heat for 3 minutes or until lightly browned. decorate with pimento and asparagus. Makes about 30 canapes.

Contents

 Hot Pizza Dip
This is Midge's favorite.  She has prepared it for several of our reunions.  Simple to prepare and wonderful to serve.
8 oz. cream cheese, softened
1 teaspoon Italian seasoning
1 cup (4 oz) shredded mozzarella cheese
3/4 cup grated Parmesan cheese
1 can (8 oz) pizza sauce
2 tablespoons chopped green pepper
2 tablespoons thinly sliced green onion

Serve with breadsticks or tortilla chips.

 In a mixing bowl, beat cream cheese and italian seasoning.  Spread in an ungreased 9 in microwave safe pie plate.  Combine mozzarella and parmesan cheeses; sprinkle half over the cream cheese.  Top with the pizza sauce, remaining cheese mixture, green pepper and onion.  Microwave, uncovered, on high for 3-4 minutes or until cheese is almost melted, rotating a half turn several times.  Let stand for 1-2 minutes. Yield about 3 cups.

Contents

 Stilton Tart with Cranberry Chutney
Pastry dough:
Roll dough into a 17 by 8 inch rectangle and fit into tart pan.  Trim excess dough, leaving a 1/2 inch overhang.  Then fold overhang inword and press agaoins side of pan to reinforce edge.  Lightly prick bottom and sides all over with a fork.  Chill until firm, about 30 minutes		 Line pastry shell with foil and fill with pie weights.  Bake in middle oven 120 minutes, then carefully remove foil and weights and bake until golden, 10 to 15 minutes more.  Cool shell in pan 20 minutes.  Reduce oven temperature to 325º.

Makes 32 hors d'oeurves
Make filling:
1 cup heavy cream
1 whole large egg
2 large egg yolks
1/4 teaspoon salt
1/4 teaspoon black pepper
5 ounces chilled stilton, rind removed and cheese crumbled (1-1/2 cups)		 Whisk together cream, whole egg, yolks, salt, and pepper until combined.

Put tart shell (still in pan) on a baking sheet and scatter cheese evenly in shell.  Slowly pour custard into shell and bake in middle of oven until golden around edge and custard is just set, 30 to 35 minutes.  Cool tart completely in pan on  a rack.  Cut tart into 32 rectangles and serve at room temperature topped with chutney.

Contents

 Pastry Dough
Makes enough dough for a single-crust 13 by 4 inch rectangular or 8 1/2 inch round tart. 
Cooks note:  Dough can be chilled up to 1 day.  Let stand a t room temperature until slightly softened, about 20 minutes before rolling out.
1-1/4 cups all purpose flour
3/4 stick (6 tablespoons)cold unsalted butter, cut into 1/2 inch cubes
2 tablespoons cold vegetable shortening
1/4 teaspoon salt
2 to 4 tablespoons ice water

Blend together flour, butter, shortening, and salt in a bowl with your fingertips or a pastry blender (or pulse in a food processor) just until most of mixture resembles coarse meal with small (roughly pea-size)butter and shortening lumps.  Drizzle evenly with 3 tablespoons ice water and gently stir with a fork (or pulse in processor) until incorporated.

Squeeze a small handful:  if it doesn't hold together, add more ice water, 1/2 tablespoon at a time, stirring (or pulsing) until just incorporated, then test again (If you overwork mixture, pastry will be tough.)

Turn out mixture onto a lightly floured surface and divide into 4 portions.  With heel of your hand smear each portion once or twice in a forward motion.  Gather dough together with scraper and press into a ball.  Then flatten into a 5-inch disk.  Chill dough, wrapped in plastic wrap, until firm, at least 1 hour.

 

Contents

 Cranberry Chutney
Makes about 2 cups
2 large shallots(3 oz), coarsely chopped
1 tablespoon vegetable oil
1 (12-oz) bag fresh or frozen cranberries (not thawed)
2/3 cup sugar
3 tablespoons cidar vinegar
1 teaspoon minced garlic
1 teaspoon minced peeled fresh ginger
1/2 teaspoon salt
1/8 teaspoon dried hot red pepper flakes		 Cook shallots in oil in a 3 quart heavy sauce pan over moderate heat, stirring occasionally until softened, about 3 minutes.  Stir in remaining ingredients and simmer, uncovered, stirring occasionally, just until berries pop, 10 to 12 minutes, then cool.  Cooks' note:  Chutney can be made 1 week ahead and chilled, covered

 

Contents

 Blood-Orange Rum Punch
1 (750 ml) bottle chilled sparkling white wine
3 cups fresh blood-orange juice (from 12 blood oranges)
2/3 cup light or amber rum (not dark)		 Garnish: 1 navel orange halved lengthwise, then sliced crosswise

Stir together all ingredients in a pitcher and serve over ice.

 

Contents

 Bellini
3 ounces prosecco sparkling wine
2 ounces fresh white peach puree

Mix and serve in champagne flute.

Yield: 1 serving
Prep Time: 2 minutes

 

Contents

 Guacamole

1 large avocado (ripe)
1.5 Tablespoon lemon/lime juice
1/2 cup onion, minced
1 Tablespoon diced chilies
1 tomato, small, seeded
1 clove garlic, minced
1/4 teaspoon salt		 Mix well and serve with tortia chips
 

 

Contents

 

 

 

Contents

 

 

 

Contents

 

 

 

Contents

 

 

 

Contents

 

 

 

Contents

 

 

 

Contents

 

 

 

Contents

 

 

 

Contents

 

 

Contents