2 tblsp. vegetable oil
1 c. chopped onion
2 sm. garlic cloves, minced
4 fresh California chilies, peeled,
chopped or 1 (4 oz.) can chopped
green chilies
1 or 2 jalapeno chilies or sm. hot
chilies, peeled, chopped
1 (8 oz.) can stewed tomatoes
8 oz. Monterey Jack cheese, shredded
(2 c.)
8 oz. Longhorn cheese, shredded (2 c.)
1 c. dairy sour cream
Heat oil in large saucepan. Add onions and garlic. Cook until tender, but not browned. Add chilies and tomatoes with a spoon. Lower heat. Add cheeses and cook until melted. Stir in sour cream. Cook until just heated; do not boil. Makes 4 cups of dip.
Cream Cheese Tuna Balls And Hot Mustard Sauce
1 c. Mashed Potato Flakes
1 tblsp. instant minced onion
1/2 tsp. salt
1/4 tsp. garlic salt
2 (6 1/2 oz.) cans tuna, drained &
flaked
2 (3 oz.) pkgs. cream cheese, softened
2 eggs, slightly beaten
1/4 c. finely crushed corn flakes
1/4 c. Mashed Potato
Flakes
Heat oven to 350°F. In large bowl combine 1 cup potato flakes, onion, salt and garlic salt. Add tuna, cream cheese and eggs; mix well. In small bowl, combine corn flakes and 1/4 cup potato flakes. Shape tuna mixture into 42 (3/4") balls. Roll in corn flake mixture. Place tuna balls on ungreased cookie sheet. Bake 20 to 25 minutes or until lightly brown.
Hot Mustard Sauce:
1/4 c. dry mustard
2 tblsp. sugar
1/8 tsp. salt
1/4 c. apple cider vinegar
1 egg
1/2 c. mayonnaise
In small saucepan, combine all sauce ingredients, except mayonnaise. Cook over low heat, stirring constantly until thickened, about 2 minutes. Chill 10 to 15 minutes, stir in mayonnaise. Serve warm on toothpicks, dip in Hot Mustard Sauce. 42 snacks.
In a very small amount of water bring to boil with the onion soup mix. Add spinach and cook only enough so the spinach is not raw. Drain completely. Add other ingredients and refrigerate about 24 hours before serving.
Drunken Weinies
2 pkgs. cocktail sausages
1 1/2 c. ketchup
1 - 1 1/2 c. light brown sugar
1 c. bourbon
Boil sausages 10 minutes. Drain off grease. Put in slow cooker. Add ketchup, brown sugar and bourbon. Simmer 1 hour. Serve hot or at room temperature.
Orange Cream For Summer Fruit
2 lg. oranges
1 (8 oz.) container whipped cream cheese
1/3 c. confectioners' sugar
1/4 c. milk
1 1/2 tsp. pure orange extract
Grate peel from oranges. Wrap half of orange peel with plastic wrap and refrigerate to use for garnishing orange cream. Reserve oranges for fruit platter. In small bowl, with wire whisk or fork, beat cream cheese, confectioners' sugar, milk and orange extract until smooth. Stir in remaining half of the grated orange peel. Cover and refrigerate until ready to serve. Serve with fresh fruit such as strawberries, orange sections, nectarine wedges, seedless grapes, kiwifruit, pineapple, cantaloupe, honeydew and watermelon chunks.
Sauce:
1 c. chocolate chips
1 1/2 c. condensed milk
1 tsp. vanilla
2 tbsp. butter
2 c. powdered sugar
Topping:
Whipped cream
Cherries
To make crust: Mix crushed cookies and melted butter and press on bottom of 9 x 13 inch pan. Slice ice cream into 1/2 inch slices and place on top of crust. Sprinkle nuts on top of ice cream. Top with sauce freeze.
To make sauce: In medium saucepan melt chocolate chips in milk and butter. Bring to a boil, stirring occasionally and boil 10-12 minutes until thick. Add vanilla, cool and pour over nuts. Freeze. Let stand at room temperature 5 minutes before serving. Top with whipped cream and maraschino cherries. Serves 12-16.
Torta Ripiena Di Pasqua
2 c. flour
1 tsp. salt
1 c. shortening
2 egg yolks, beaten slightly
2 tbsp. cold water
With pastry blender; cut flour, salt, and shortening together into small bits. Gradually add slightly beaten egg yolks and the water. Mix lightly with fork and shape into ball. Roll out on floured board and put into round 9 inch pie pan.
Filling:
3 c. Ricotta cheese
2 tblsp. grated orange peel
2 tblsp. grated lemon peel
3 tblsp. cinnamon
1/8 tsp. salt
1/4 c. flour
1 tblsp. vanilla
2 tblsp. rum extract
Beat above filling ingredients until smooth. Beat the following until foamy: 3 eggs, 1 egg white, gradually beat in 1 cup sugar. Fold this mixture into Ricotta mixture. Pour into pie crust; fit with top crust. Beat 2 egg yolks and brush over crust. Bake at 350°F for 50 to 60 minutes. Serves about 8 people.
Combine crushed chocolate wafers, melted butter, coffee and cocoa powders in large bowl and mix well. Refrigerate half of mixture and press remainder evenly into bottom of 8 inch springform pan. Set aside.
Mousse:
1/3 c. Marsala wine
1 tbsp. unflavored gelatin
4 egg yolks
1/2 c. sugar
3/4 c. light rum
12 oz. semi - sweet chocolate
1 tblsp. instant espresso powder
1/4 c. (1/2 stick) unsalted butter,
cut into small pieces
2 c. whipping cream, whipped
Chocolate leaves for garnish
(optional)
Combine Marsala and gelatin in small bowl and stir until gelatin is softened. Combine yolks and sugar in top of double boiler and beat until thickened, abut 2 to 3 minutes. Stir in rum. Set over simmering water and continue beating until mixture is hot and foamy. Remove from heat. Add gelatin mixture and stir until gelatin is thoroughly dissolved. Set pan in ice and beat just until cool, about 5 minutes. Melt chocolate in top of double boiler set over simmering water. Add espresso powder and stir through. Remove from heat and beat in butter one piece at a time. Blend into egg mixture. Set in bowl of ice and continue beating until mixture is smooth and cool. Fold in whipped cream. Turn into prepared pan and refrigerate overnight. Remove sides of springform pan. Pat remaining half of crumb mixture around sides and top edge of mousse. Decorate top of mousse with chocolate leaves if desired. Can be frozen up to 2 months. Yields 10 to 12 servings.
