| Holiday Oysters |
| Ingredients |
| 12 oysters in shells |
| Coarse rock salt or
aluminum foil |
| 3 slices lean bacon |
| 2 tablespoons minced
parsley |
| 1 clove garlic
(minced) |
| 1/4 cup dry white
wine (with or without alcohol) |
| 12 drops hot red
pepper sauce |
Makes 12 appetizers. |
Preparation
time:15 minutes. |
Cooking
time: 3 minutes. |
|
Step
1: |
Buy
the oysters the day you plan to cook. After shucking them, leave them on the half shell
and reserve the liquor. Cover the oysters and liquor and refrigerate. |
|
Step
2: |
Preheat
the broiler. Line a broiling pan or shallow baking pan with the rock salt or a layer of
crushed foil. Cut each slice of bacon in half crosswise, then lengthwise. In a small bowl,
mix the parsley with the garlic. |
|
Step
3: |
Place
the oysters in their shells in the prepared pan. Top each oyster with a piece of bacon,
then about 1/2 teaspoon of the parsley mixture. Top each oyster with a little white wine,
oyster liquor, and a drop of red pepper sauce. Broil 4 inches from the heat for 3 minutes
or until the oysters curl at the edges and the bacon browns. Serve immediately. |
|
|
| Barbecue Cocktail
Meatballs |
| 1 lb. ground chuck |
| Salt |
| 1 egg |
| 2 tbsp. bread crumbs |
| 2 tbsp. milk |
| 2 tbsp. chopped onion |
| Sauce: |
| 1/2 c. BBQ sauce |
| 1/4 c. water |
| 1/4 c. apricot jelly |
| Mix Meatball
ingredients, shape into balls and brown. Simmer meatballs in sauce for 1 1/2 hour. |
|
| Broccoli And
Cheddar Dip |
| 1 env. Lipton or
Knorr dry vegetable soup mix |
| 1 container (16 oz.)
sour cream |
| 1 pkg. (10 oz.)
frozen broccoli chopped, thawed and squeezed |
| 1 c. sharp cheddar
cheese, shredded |
| 1 sm. (4 oz.) can
chopped green chilies |
| In one quart
casserole dish mix all ingredients together until smooth. Scatter a little more cheese on
top and bake at 350 degrees for 30 minutes. Serves with chips or assorted crackers. |
|
| Cheese & Crab
Stuffed Mushrooms |
| 1 lb. (2 pt.) fresh
mushrooms |
| 2 tbsp. onion,
chopped |
| 2 tbsp. butter |
| 1/4 c. soft bread
cubes |
| 1/4 c. crab, finely
chopped |
| 1/2 tsp. salt |
| 2 tsp. lemon juice |
| 1/4 tsp.
Worcestershire sauce |
| 1/2 c. white wine (or
cooking sherry) |
| 1/2 c. Cheddar
cheese, shredded |
| Remove stems from
mushrooms and set caps aside; chop stems. In small skillet, sauté onion and chopped stems
in butter until tender. Add bread cubes and crab; cook over medium heat, stirring
constantly until lightly brown. Add salt, lemon juice and Worcestershire sauce. Fill
mushroom caps with bread stuffing. Place in 9 inch square or shallow baking dish. Pour
wine around caps. Bake at 400 degrees for 15 minutes. Top with cheese. Continue baking 8
to 10 minutes until cheese melts. (To make ahead, prepare, cover and refrigerate. Bake as
directed.) |
| Serves 6 to 8. |
|
| Christmas Cheese
Ball |
| 8 oz. cream cheese |
| 4 oz. blue cheese |
| 1 tbsp. chopped green
pepper |
| 1 tbsp. diced pimento
|
| Chopped walnuts |
| Minced parsley |
| Combine cheeses, add
green pepper and pimento. Roll into ball then roll in walnuts. Garnish with parsley and
serve with crackers. |
|
| Edible Christmas
Tree Centerpiece |
| 16" Styrofoam
cone |
| 5 bunches fresh
parsley |
| Plastic wrap |
| 1/2 lb. (or more)
med. sized shrimp shelled, deveined and cooked |
| 1 dozen cherry
tomatoes |
| Ripe pitted olives |
| Stuffed green olives |
| 1/2" cubes of
assorted cheese |
| decorative toothpicks |
| Wash and dry parsley.
Using decorative toothpicks, secure parsley sprigs to styrofoam cone, working around and
down to completely cover cone with parsley. Cone should appear to be covered with parsley
leaves. (Stems should not show.) This step may be done the day before the party. Cover the
green cone with plastic wrap and store in refrigerator. An hour before the party,
"decorate" the tree by securing shrimp, cherry tomatoes, olives and cheese cubes
to the cone with toothpicks. A cherry tomato on top of the tree completes the ornaments.
Place decorated tree on a pedestal candle stand to serve as a Christmas tree stand or use
any approximate base available. As guest discover that the tree is edible, the hostess
should redecorate the centerpiece with more garnishes. |
|
| Olive Cheese Ball
|
| 1 pkg. (8 oz.) cream
cheese, softened |
| 1/3 c. chopped
stuffed green olives |
| 1/4 c. chopped black
olives |
| 1 tbsp. instant
minced onions |
| 1/4 tsp. Tabasco
sauce |
| 3/4 to 1 c. chopped
fresh parsley |
| In medium mixing
bowl, combine softened cream cheese with both types of olives, onions and Tabasco sauce;
mix thoroughly. Set cheese mixture in refrigerator about 15 minutes to harden slightly for
easier handling. Shape cheese mixture into ball. Roll in chopped parsley to coat well.
Return to refrigerator, chill 15 to 20 minutes or until serving. Serve with assorted
crackers. If made day ahead, wrap loosely in wax paper. |
|
Spinach Balls
|
| 10 oz pkg. frozen
chopped spinach - cooked and drained |
| 1 cup herb dressing |
| 2 Tablespoons flour |
| 1 small onion chopped
finely |
| 3 eggs, beaten |
| 1/4 cup melted butter
|
| 1 teaspoon minced
garlic |
| 1 teaspoon thyme |
| 1 teaspoon salt |
| 1/2 to 1 teaspoon
cayenne pepper |
| Mix all ingredients
together. Form into balls (approx. 1 heaping teaspoon ). Place on un-greased cookie sheet
and freeze. Thaw 1 hour before cooking. Cook at 350 degrees for 15-20 minutes. (check at
15 minutes to make sure bottoms are not burning). |
| Back
To Mrs. Claus's Kitchen
Home
|
