Category Archives: Appetizer

September 12, 2010 · 8:22 pm

Basil Banana Pepper Jelly

My sister-in-law Dana shared a bag full of yellow and red banana peppers with me, and I immediately thought of making pepper jelly. We love to eat it with cream cheese and crackers while watching TV. This year my garden is bursting with basil, which gives this jelly its unique flavor. Basil Banana Pepper Jelly is a perfect hostess or teacher gift.

by Elizabeth Savoie Dronet, adapted from Ball Complete Book of Home Preserving

Yield: 6 – 8oz jars or 12 – 4oz jars. Ours actually filled 12 4oz jars and 1 8oz jar plus a little extra to eat that night.

1 cup thinly diced, seeded mild banana peppers
1/2 cup fresh hot peppers, seeds removed and diced (I used 5 hot cherry peppers.)
1/2 cup red onion, finely diced
8 large fresh basil leaves, cut into thin ribbons
1/2 tsp dried basil
1 1/2 cup white vinegar
6 cups sugar
2 drops red food coloring
6 drops yellow food coloring
2 pouches liquid pectin (Certo)

Prepare jars, lids, and rings by washing them in hot soapy water. Keep warm. Bring a large pot of water to a simmer in preparation for processing jars after they are filled. Water should be high enough to cover the jars at least 1 inch.

Combine peppers, red onion, fresh and dried basil in a large and tall pot. (The mixture will foam and rise when it boils.) Stir in vinegar and sugar. Add food coloring.

Over high heat, bring mixture to a full, rolling boil. Stirring constantly, boil hard 1 minute. (Set your timer.) Remove from heat. Immediately stir in 2 pouches Certo, mixing well.

Ladle jelly into hot jars, dividing peppers equally among jars and filling each jar to within 1/8-1/4 inch of top rim. Wipe jar rims. Center lids on jars and screw on bands. Use a pot holder when handling the hot jars.

Process in a boiling water bath for 10 minutes. Jars must stand upright. One of ours was on its side and the glass broke. Dave and I like Ball’s green canning basket that easily lowers and lifts the hot jars into the boiling water.

Cool on the counter and listen for the popping sound that means you have successfully completed the job.

Serve with soft cream cheese and Wheat Thins.

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Filed under Appetizer, Canning, Showers or Teas, Vegetarian

September 6, 2010 · 12:29 pm

Spicy Rosemary Cashews

Can’t figure out how to use all that rosemary growing in the garden? Try making Spicy Rosemary Cashews. Transform plain nuts in a can to a fancy but quick appetizer or snack.

By Elizabeth Savoie Dronet based on a recipe from the Peace Meals cookbook.

1 9oz can Cashews (I use Planters lightly salted cashew halves and pieces.)
1 Tbsp minced fresh rosemary
1/2 tsp cayenne pepper
1 tsp brown sugar
2 tsp butter, melted (That’s a little less than the tablespoon line on the stick of butter.)

Heat oven to 350. Place the cashews on a rimmed baking sheet and warm for around 5 minutes. Meanwhile combine the remaining ingredients in a small bowl. Add to the warm cashews and gently mix until evenly coated. Serve warm or at room temperature.

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June 23, 2010 · 5:10 pm

Queso

This is my take on a queso dip. I made it once for Pat and since she’s used it for many of her parties. You can change the type of cheese and it changes the whole taste. Love it as a dip, over nachos or in a Mexican dish. Enjoy.

By Kayla Savoie

Ingredients

8 oz velvetta (or any cheese you like)

8 oz cream cheese

1/4 cup green chiles (chopped)

1/2 tsp. cumin

1/4 tsp. chili powder

1 tsp. onion powder

1/2 cup milk

3 tbsp. butter (unsalted)

1/4 cup sour cream

Combine all ingredients cook over medium heat until melted. Serve and enjoy.

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June 18, 2010 · 5:06 pm

Pesto Cheese Wreath

The red and green stripes make this look like a Christmas wreath. Pat has been known to embellish it with holly and a ribbon.

Elizabeth served this at her annual Christmas Sweet Swap luncheon for the ladies at church.

by Pat Savoie

2    cups parsley
1/4 cup almonds — slivered
2    tablespoons parmesan cheese — grated
2    cloves garlic
1 tablespoon basil — dried
1/4 teaspoon salt
2 tablespoons olive oil
24 ounces cream cheese
1/2 cup mayonnaise
1/4 cup whipping cream
1 teaspoon sugar
1 teaspoon onion salt
1/3 cup pimiento — drained

Prepare parley-basil pesto with first 6 ingredients in small food processor or blender.

Beat cream cheese and mayo in small bowl until smooth. Beat in whipping cream, sugar and onion salt.

Line 5 cup ring mold or bundt pan with plastic wrap. Spoon half the cheese mixture into prepared mold; spread evenly. Spread parsley-basil pesto evenly over cheese. Top with chopped red pimentoes. Spoon remaining cheese mixture over pimentoes. Spread evenly cover, refrigerate until cheese is firm; 8 hours or overnight.

* If you don’t have a ring mold, you can use two different sized bowls by placing the smaller one inside the larger one.

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Filed under Appetizer, Holidays, Vegetarian

June 18, 2010 · 5:02 pm

Artichoke Dip

This dip is perfect for Superbowl or American Idol parties. I like to keep this on a warming tray. It’s best served hot.

by Pat Savoie

1 cup mayonnaise
1 large can artichoke hearts — drained
1     cup Parmesan cheese
4    ounces green chilies — chopped
1     can mushroom

Mix and bake in a greased baking dish. 350 20 minutes. Serve hot.

Serve with Wheat Thins.

Aunt Janet likes to add spinach.

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June 18, 2010 · 4:57 pm

Greek Bread with Olives

by Pat Savoie

1 Loaf French Bread
1 Stick Butter — softened
1/2 Cup Mayonnaise
Garlic Powder
Black Olive — sliced
Green Onion — chopped
1/2 Pound Mozzarella Cheese — grated

Cut loaf in half lenthwise and open

Mix butter, mayo, and garlic powder (I would use a small amount of fresh garlic that has been mashed)

Spread on bread halves.

Sprinkle with olives and green onions and cover with cheese

Bake on a cookie sheet 350 for 15 minutes.

Slice and serve hot.

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June 18, 2010 · 4:52 pm

Shrimp Mold

Granny and her best friend Melba made this mold for special occasions. In the same tradition, Pat made this in the shape of a fish for Mary Ellen’s wedding.

by Granny–Dolores Borel

2 pounds shrimp, cooked and chopped (can pulse in food processor 7-8 times)
1/2     cup onions — grated
1 cup celery — minced
1 1/2 cans tomato soup
8    ounces cream cheese
2       packages plain gelatin
1/2    cup warm water
1 teaspoon baking soda
1 cup mayonnaise

Heat soup and cream cheese. Add onion and celery. Simmer. Mix gelatin in warm water and add to mixture. Remove from heat. Add shrimp, mayonnaise and baking soda. Chill overnight. Serve with crackers. Sesame crackers are our favorite.

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Filed under Appetizer, Seafood, Showers or Teas

June 18, 2010 · 4:49 pm

Marinated Cheese

Pat’s friend, Janis, made this for a luncheon and everyone liked it. The marinade gives the cheeses a spicy flavor that is a welcome change to the appetizer buffet. The red and green in the marinade make this a nice choice for Christmas.

by Pat Savoie

1/2    cup white wine vinegar
3 Tablespoons green onions — chopped fine
3 Tablespoons fresh parsley
1    teaspoon sugar
3/4 teaspoon basil
1/2    teaspoon salt
1/2 teaspoon pepper
3 cloves garlic — chopped
2 ounces pimento — chopped
8 ounces cheddar cheese
8 ounces cream cheese

Shake first 9 ingredients in a jar.

Cut block of cheddar cheese and cream cheese in half. Slice halves into thin slices. Stack together alternating cheeses. Place in serving dish and pour marinade over. Chill 8 hours.

Cut cheese in half and then into squares.

Arrange in a checkerboard pattern in a rimmed dish.

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June 18, 2010 · 4:36 pm

Cajun Pickles

Pops loves to makes these for parties. Everyone gobbles them up! With a whole bag of sugar and a whole bottle of Tabasco, they truly are sweet and spicy! As they sit, the sugar pulls out all the juices still in the pickles, which makes them very crispy. Granny calls them Fire and Ice pickles.

based on a recipe by Granny–Dolores Borel; modified by Kent Savoie

Ingredients

1 gallon whole Kosher dill pickles
4 pounds sugar
2 ounces Tabasco sauce
2 dozen cloves
6 cloves of garlic, thickly sliced

Method

Drain and slice pickles into 3/8 inch slices. Layer ingredients in gallon pickle jar. Let stand 3 – 4 days. Shake once a day. The pickles will make their own juice. Refrigerate.