Appetizers Snacks and Sandwiches

Appetizers Snacks and Sandwiches

Party Pesto Wheels
Melissa Monson
1 tube (8 oz.) refrigerated crescent rolls
1/3 c prepared pesto sauce
1/4 c roasted sweet red peppers, chopped
1/4 c grated Parmesan cheese
1 c pizza sauce, warmed
Unroll crescent dough into two long rectangles; seal seams and perforations. Spread each with pesto; sprinkle with red peppers and Parmesan cheese. Roll each jelly-roll style, starting with a short side. With a sharp knife or piece of thread, cut each roll into 10 slices. Place cut side down 2 in. apart on two ungreased baking sheets.
Bake @ 400 for 8-10 min. or until golden brown. Serve warm with pizza sauce.

Bacon-Stuffed Mushrooms
Melissa Monson
1 (8 oz.) pkg. cream cheese, softened
1/2 c real bacon bits
1 Tbsp. chopped green onion
1/4 tsp. garlic powder1 lb. whole fresh mushrooms, stems removed
In a small bowl, beat cream cheese until smooth. Stir in the bacon, onions and garlic powder. Spoon into mushroom caps. Place on an ungreased broiler pan. Broil 4-6 in. from the heat for 4-6 min. or until heated through. Serve warm. Yields: abt. 2 dozen.

Pita Chips With Hummus
Mindy Butler
2 whole wheat pita bread rounds
2 teaspoons ground cumin
1 15-ounce can garbanzo beans (chickpeas), drained, liquid reserved2 tablespoons
fresh lemon juice
1 tablespoon extra-virgin olive oil1 small garlic clove, peeled
Preheat oven to 350°F. Cut each whole wheat pita bread round horizontally along folded edges, forming 4 rounds total. Stack pita rounds on work surface; cut stack into 8 wedges, forming 32 wedges total. Place pita wedges in single layer on baking sheet. Bake until wedges are crisp and golden, about 10 minutes. Cool completely.
Stir cumin in small dry skillet over medium-low heat until fragrant, about 30 seconds. Remove from heat. Combine garbanzo beans, 3 tablespoons reserved garbanzo bean liquid, lemon juice, oil, garlic, and cumin in processor. Puree until smooth, adding more garbanzo bean liquid by tablespoonfuls for desired consistency. Season to taste with salt and pepper. Transfer dip to bowl. (Pita chips and dip can be prepared 4 days ahead. Store chips in re-sealable plastic bag at room temperature. Cover and refrigerate dip.) Serve dip with pita chips.

Light and Creamy Guacamole
Mindy Butler
Plain nonfat yogurt adds texture while adding a nice tang. To thicken the yogurt properly, it needs to be drained, so begin preparing the guacamole at least two hours ahead.
1 1/2 cups plain nonfat yogurt
1 large ripe avocado, peeled, pitted, diced
1/4 cup chopped green onions
1/4 cup chopped fresh cilantro1 teaspoon fresh lemon juice
1/4 teaspoon ground cumin
Fresh cilantro sprigs
Line strainer with double later of cheesecloth. Set strainer over bowl. Add yogurt to strainer. Let drain in refrigerator until yogurt is very thick, at least 2 hours or overnight. Discard liquid. Place yogurt in processor. Add avocado and next 4 ingredients to processor. Puree until smooth. Season with salt and pepper. Transfer to bowl. It can be prepared 6 hours ahead. Cover and refrigerate. Place guacamole in center of platter. Garnish with cilantro sprigs. Makes 1 3/4 Cups.

Fruit Pizza
Melissa Monson
Crust:2 c flour
2 cubes butter
4 Tbsp. powdered sugar
Cut margarine in flour and sugar. Spread on cookie sheet.
Bake @ 350 until golden. After cooling, spread filling.
Filling:8 oz cream cheese
1 c powdered sugar
1 small container Cool Whip
Top with fruit of your choice: bananas, mandarin oranges, apples, strawberries, raspberries, etc.

Cheddar Cheese Ball
Melissa Monson
1 c. finely shredded cheddar cheese
1 3-oz. pkg. cream cheese
1 Tbsp. diced pimento or 1/4 c. crumbled blue cheese
2 Tbsp. butter
1 Tbsp. milk
1 tsp. worcestershire sauce
1 Tbsp. finely chopped green onion
1/3 to 1/2 c. snipped parsley or finely chopped walnuts or pecans
Mix together and roll into a ball roll in chopped nuts or crushed crackers and wrap in plastic wrap and refrigerate until use.
Serve with crackers.

Tumeric Couscous with pine nuts and grapes
Mindy Butler
This side dish is inspired by Middle-Eastern and Asian cuisines
2 green-tea bags
½ tb salt
1 tsp turmeric powder
1 ½ c couscous
3 garlic cloves minced
1/3 c olive oil
1 c halved grapes
1 sm cucumber peeled diced
¾ c pine nuts toasted
¼ c shredded fresh basil
In a medium saucepan, bring two cups of water to a boil. Add tea bags. Remove from heat and steep tea for 2 minutes. Remove and discard tea bags. Add salt, turmeric, and couscous to pan. Stir and cover. Simmer over very low heat for 5 minutes or until the liquid is absorbed. Remove from heat and let stand for 2 to 3 minutes. Add lemon juice, garlic, and oil; fluff with a fork. Let it cool a bit. Stir in grapes and cucumber. Garnish with pine nuts and basil.

Seasoned Rice
Liz Fielding
Great with chicken!
Saute:
1 stalk celery (chopped)
1 small onion (chopped)
1/3 c. butter
Add:
1 1/2 c. uncooked rice
1 T. parsley
2 chicken boullion cubes
2 c. hot water
1/2 tsp. thyme
dash pepper
Stir together. Bake covered in a 9x13 pan for 45 min. to 1 hr at 350 degrees.

Moroccan Garbanzo Bean and Feta Pitas
Mindy Butler
If you can't find the Moroccan spice blend at the supermarket, combine 1 tablespoon ground cumin with 1/4 teaspoon each of ground coriander or chopped cilantro, cinnamon, and cayenne pepper.
1/2 cup olive oil
4 teaspoons Moroccan spice blend
1 15-oz can garbanzo beans(chickpeas) drained
1/2 cup chopped red onion
1 1/2 cups coarsely chopped seeded tomatoes
1 cup coarsely crumbled feta cheese
1 1/2 cups coarsely chopped & peeled cucumbers
1/3 cup white wine vinegar1/3 cup chopped fresh Italian parsley
Plain yogurt
4 whole pita bread rounds, halved crosswiseWhisk together olive oil, white wine vinegar, and Moroccan spice blend in medium bowl. Place drained garbanzo beans in large bowl and mix in enough vinaigrette to coat. Let stand 10 minutes to allow flavors to blend.
Add tomatoes, cucumbers, feta cheese, red onion, and parsley to garbanzo beans. Mix in enough vinaigrette to coat. Then season bean salad to taste with salt and pepper. Fill pita halves with bean salad and top with dollop of yogurt. Place 2 pita halves on each of 4 plates; pass remaining vinaigrette separately. Makes 4 servings.
Serve with: Romaine salad and bowls of mixed green and black olives.

Baked Apple or Pear Grilled Cheese Sandwich
Mindy Butler
“The first time I had this was at a strange little diner in Harlem. I didn’t know what I was getting myself into, but now it’s a favorite!”
1 fruit (apple or pear)
Cheese to preference (apples taste great with sharp cheddar, pears with mozzerella or a mild cheddar, but try munster too)
Whole grain Bread (croissants if you want to spoil yourself)
Slice the apple not into wedges, but in half and then into slices like the half were a loaf of bread, core last by simply slicing out the core when the slice is laid on its side.
Place a layer of fruit on the bread and then layer on some cheese. Bake at 400 for 5-10 minutes until the cheese is melted and the fruit is warm and soft. Enjoy!