| T.R | Title | User | Personal
Name | Date | Lines |
|---|
| 84.1 | | SUMMIT::HOGLUND | | Tue Feb 26 1985 14:22 | 15 |
| The easiest way out is Italian meatballs and/or sausage in sauce.
Try small loaf of bread for hor'dors. (I think Peppridge Farms has it.)
Cut a circle from the bread. Layer a slice of Italian salami, provlone, and
top with a half black olive. Substitute an anchovy on some. Do a number
of these type sandwiches with different ITALIAN cold cuts. Did I say to
cut the meats to the same size as the cut bread.
A different salad could consist of a 12oz package of washed mushrooms
cut to bite size. Add a tbls of lemon juice. Mix until the mushrooms are
coated with lemon. (a small amount goes a long way here). Let the
mushrooms stand for about 2 hours. Chop up about 2 Tbls of scallions.
Add the scallions to the salad about 15 mins before serving. Serve in
individual dishes.
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| 84.2 | | NY1MM::MANDERSON | | Tue Feb 26 1985 15:03 | 10 |
| Here's the way my family usually fixes antipasta......
On a large platter put a layer of salami. You can then put either slices
or chunks of provolone on top. Put several slices of pimentos,peperoni and/or
artichoke hearts near the outer edge of the plater. Drain one large can
of black olives and one large jar of green olives and place them in the
center of the platter. You can also serve stuffed clams and garlic bread
with this.
marianne
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| 84.3 | | GALAXY::TOPAZ | | Tue Feb 26 1985 19:25 | 28 |
| 2 suggestions:
Prosciutto e melone:
This is a simple and elegant Italian 1st course; the only difficult
part is finding the right ingredients. You need excellent prosciutto,
(sliced very thinly) and a sweet, ripe melon. For 8 people, figure on
1/2 lb. prosciutto and one medium-size honeydew (or similar) melon.
You can either cut the melon into 1" chunks, with a slice of
prosciutto wrapped around each chunk, held together with a toothpick
(this is best if people are milling about with cocktails), or slice
the melon in the usual way, and place four or five rolled slices of
prosciutto on each melon wedge.
--------------------------------------------------
Fresh pasta (angel hair, if possible) with shrimp:
Pasta is traditional as a first course throughout Italy, and fresh
pasta with a spicy tomato sauce with a couple of large shrimp makes a
fine 1st course. For the sauce, saute some hot sausage or pepperoni
with lots of onions and garlic until the fat is rendered from the meat and
the onions are translucent. Pour the fat from the pan, add a few cans of
peeled, crushed tomatoes plus salt, pepper, tarragon, cayenne, and
sugar; cook this all slowly for at least 3 hours. Two minutes before
you cook the pasta, put the peeled shrimp in the sauce to cook them. (If
you are not using fresh pasta, put in the shrimp about 3-4 minutes before
the pasta will be ready to serve).
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| 84.4 | | OLORIN::ELKINS | | Wed Feb 27 1985 16:29 | 12 |
| CALZIONE IS PRETTY EASY TO MAKE AND YOU CAN MAKE IT WITH A WIDE VARIETY
OF THINGS. WATCH OUT FOR SALAMI, IT HAS A VERY STRONG TASTE AND MIGHT
OVERWHELM THE FLAVOR OF WHATEVER ELSE YOU MAY USE.
MY MOM MAKES THIS VEGETABLE DISH THAT'S QUICK AND EASY AND MMMM GOOD.
A PACKAGE OF FROZEN VEGGIES. (MIXTURE OF CAULIFLOWER, LIMA BEANS, CARROTS,
GREEN BEANS, BROCCILI, ZUCCHINI AND I'M NOT SURE WHAT ELSE) A CAN OF
ITALIAN CRUSHED TOMATOES. COOK THE VEGGIES HALF WAY. STRAIN FROM WATER,
ADD TOMATOES AND LET SIMMER. TOP WITH PARMESIAN CHEESE.
GOOD LUCK, TRACY
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| 84.5 | | THORBY::MARRA | | Fri Mar 01 1985 09:22 | 40 |
| Lets knock 'em dead...
appetizers - Antipasto
bed of lettuce some salami and prozuto (sp) provolone cheese
pickeled eggplant cherry tomatoes tuna fish anchovies
Garbanzo beans (mixed with olive oil chopped onion and a tad of fresh
chopped garlic) (also called chicked peas) pickeled peppers and
even some regular tomatoes...
course 1 - Zuppa d'clams or Zuppa d'mussels
In a sauce pot starting with Marinara sause add chopped clam meat
fresh chopped garlic, basil, oregano, butter, salt, pepper -
this makes a 'sorta clam sauce' when the sauce is boiling add
cooked (80%) clams or mussels (uncooked) -
The clam version will just need to simmer for a while - where the
mussel version will need to cook the mussels (they open up when done)
and then simmer.
To pre-cook the clams - place them in a frying pan and 80% cover them
with water. Boil and cook till they open up - then wash them -
if you scrub the shells before cooking you can use the 'juice' left
over from boiling as an entry to the white sauce
This whole Zuppa D'x can be done in a white sauce by cooking clams
and using that 'juice' as a base for the White clam sauce.
PS. I never ate any of this stuff - I hate seafood but I did cook and
serve it for 4 years while in college (family restaurant - as
mentioned in an earlier note.) Everyone that likes it loves it!
Another standard first course is Manicotti (pronounced ma-knee-gaut)
not man-i-cot-ee
dave
----
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| 84.6 | | RUBY::GAHL | | Fri Mar 01 1985 15:36 | 1 |
| If you like squid, see note #68.
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| 84.7 | oriedervies | SPMFG1::SILVAK | | Wed Jun 29 1988 20:49 | 8 |
| Hi,
Two things that go over pretty well at my parties are as follows.
1) take some pickiling cucumbers, peel, cut in half, take out
the seeds and stuff, and stuff with tuna fish or ham and pickel
or with whatever you want
2) Peanutbutter and jelly finger rolls. I know that it sounds
gross, but they go over suprizingly well. Good luck
s.f. (kathy)
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| 84.8 | SOME IDEA'S | SA1794::MCKAYJ | | Fri Jul 01 1988 13:29 | 36 |
| POSSIBLE IDEAS OF THINGS TO HAVE
1. PIGS IN A BLANKET
2. CHICKEN WINGLETS OR CHICKEN NUGGETS
3. CHEESE AND CRACKER PLATE
4. SWEDISH OR ITALIAN MEAT BALLS
5. FRESH FRUIT BASKET ( WATERMELON CUT IN SHAPE OF BASKET
6. LITTLE TOAST SQUARES WITH DIFFERENT TYPES OF TOPPINGS
7. VEGGIE PLATTERS
8. FINGER ROLLS
9. STUFFED CHERRY TOMATOES
10. COLD CUT PLATTER
11. KIELBASA SLICES
12. DEVILED EGGS
(NOTE STAY AWAY FROM JELLO IN HOT WEATHER SINCE IT MELTS EASILY)
I JUST FINISHED PUTTING ON A SMOG LAST WEEK FOR A FORTY'TH WEDDING
ANIVERSARY PARTY AND QUIT A FEW OF THESE ITEMS WERE ON THE MENU.
HOPE THESE WILL HELP
GOOD LUCK
JOHN
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| 84.9 | for cheese tarts, try this | TRILGY::WILDE | Time and Tide wait for Norman | Fri Jul 01 1988 14:10 | 21 |
| re: cheese tart thingies
suggestions:
use canned buscuit dough for the crusts (if you are in the USA, you can
get crescent rolls from Pillsbury in the dairy case) and cut out small
round forms using a tiny round cookie cutter. Buy cookie cutter at
yuppie cooking equipment shop. cut rounds and fit into tiny muffin
pan.
Filling:
Mix equal amounts of grated cheddar cheese (or swiss cheese) and
cream cheese together, add dollop of sour cream for tang. Add
chopped chives and parsley for color. Fill uncooked crusts above.
top with paprika for more color.
Bake until puffy and browned, maybe 15 to 20 minutes tops in a 350 degree
oven.
Something like this should do it.
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| 84.10 | Salami Thingamajigs. | SCOMAN::STOOKER | | Tue Jul 05 1988 17:46 | 17 |
|
I am not sure what these are called but they are delicious!!!
You take hard salami (sliced thin).
You take softened cream cheese and season it to taste with parsley
flakes and creamed horseradish. You mix these together until smooth
and then spread the mixture on a slice of hard salami. You then
place another piece of salami on top and then spread more of the
mixture on top of it until you have a sandwich of 6 or 8 layers.
Note: You may need to thin the cream cheese mixture slighly with
mild to make it easily spreadable.
Refrigerate for about an hour or so. Before serving, slice these
sandwiches into about sixteen pie slices.
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| 84.11 | Cucumber/Onion Dip | HENRYY::HASLAM_BA | | Wed Jul 06 1988 20:11 | 14 |
| I've used the following dip recipe many times with great success.
Just put out an assortment of sliced cucumbers, green onions, cherry
tomatoes, cauliflower, brocolli (spelling?), mushroom, celery, carrot
sticks, etc. and the dip and watch 'em disappear.
Approximately 2 Large pkgs. cream cheese softened
grated cucumber to taste (seeded)
grated onion to taste
dash salt
Blend well and refrigerate until flavors "marry" (about 2+ hours).
Good Luck!
Barb
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| 84.14 | | SMC003::WHEELER | Ken | Wed Aug 31 1988 11:36 | 15 |
|
EASY stuffed mushroom recipe
Mix Jimmy Dean Pork (spicy HOT is nice) sausage and seasoned
bread crumb mix together
and fill the inside of the mushroom crown with the mix (placing
the crown down on the baking sheet)
Bake on a cookie sheet with tin foil for 30-minutes at 350 degrees
ENJOY!
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| 84.15 | Scallops with bacon | VAXUUM::FARR | | Wed Aug 31 1988 12:01 | 7 |
|
This is a variation that most people like better than the
original (water chestnuts and chicken livers wrapped in bacon):
Take large sea scallops, halfed or quartered, and wrap in small
piece of bacon. Broil until bacon looks cooked and scallops
are slightly springy to the touch. Serve immediately.
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| 84.16 | HOW BOUT KILBASI???? | EMASA2::SOKOLOWSKI | | Wed Aug 31 1988 12:25 | 19 |
| THIS IS AN EASY ONE AND CAN BE MADE AHEAD AND SERVED IN A CROCK
POT - I DON'T EVEN HAVE A NAME FOR IT BUT HERE GOES:
2 STICKS KILBASI - (OR MORE ACCORDING TO HOW MANY PEOPLE YOU SERVE)
1 JAR OF DURKEES FAMOUS SAUCE OR FRENCH'S NEW DIPPING MUSTARD
(HOT AND SWEET)
MAPLE SYRUP
SLICE THE KILBASI ABOUT 1/2" AND PUT IN PAN AND BROIL TILL
BROWN - MOSTLY TO GET THE EXCESS GREASE OUT (BE CAREFUL-
THEY BURN FAST IF YOU DON'T TURN FREQUENTLY)
PLACE IN THE CROCKPOT AND ADD THE MUSTARD AND FILL THE EMPTY MUSTARD
JAR WITH MAPLE SYRUP - STIR ALL TOGETHER AND KEEP WARM
THEY HAVE A KIND OF HOT/SWEET TASTE -
SERVE WITH TOOTHPICKS
|
| 84.17 | Beau Monde Dip | WOODRO::MEISEL | | Wed Aug 31 1988 12:27 | 19 |
| Here's one that's always a hit and can be made a couple of days
in advance.
BEAU MONDE DIP
1 large container of sour cream (I use plain yogurt)
1/2 cup mayonnaise
3 tbsp parsley
3 tbsp BEAU MONDE (found in most stores in the spice isle)
mix together
Take a large round of bread (rye/pumpernikle whatever) cut of top
and pull out bread, fill with dip serve with the bread you pulled
out plus an extra that has been cut up into pieces. This is so
good that when the bread bowl is empty folks start eating that as
well.
Anne
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| 84.18 | BBQ meatballs | GUCCI::FOY | | Wed Aug 31 1988 13:54 | 8 |
| Note 1233.3 has a BBQ recipe I've used many, many times successfully
with chicken, pork, meatballs, sausage. At my 10 year anniversary
I made BBQ meatballs for the buffet they were the first thing gone
(next was the homemade rolls).
Enjoy your party!
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| 84.19 | Tender Chicken Appetizers | SOFBAS::BROWN | | Wed Aug 31 1988 17:29 | 34 |
|
TENDER CHICKEN APPETIZERS
Boneless breast of chicken (cut into 1" x 1" pieces)
1 egg
1 C milk
Parmesan cheese (grated)
Seasoned bread crumbs
Cheddar cheese (chopped into strings, not grated)
Bacon (optional)
Butter
Spices: salt, pepper, paprika
White wine (Chablis)
Place chicken bits in a pan with butter and wine, heat briefly.
Remove chicken from pan and briefly cool.
Roll chicken in egg and milk, then dip in breadcrumbs and Parm
cheese. Coat well, but not too much, you don't want to hide the
flavors.
Sprinkle with cheddar cheese, top with small bacon slices (if you
decide to use bacon)
Sprinkle w/spices, then broil quickly on both sides to slightly
brown the chicken.
Good Luck !
-Lisa
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| 84.20 | fancy walnut puffs | VLS5::ALEXANDER | | Fri Sep 02 1988 10:46 | 25 |
|
CREAM CHEESE WALNUTS - Make Fancy holiday and party appetizers!
Ingredients: Cream Cheese ( adjust amount to how many of these
you need - I usually make about 25
to put out on a platter - and they
go qwick! )
Shelled whole walnuts
Nutmeg
ground clove
Soften cream cheese by letting it stand in room tmep for couple
of hours. mix in teaspoon on nutmeg and a few shakes of clove.
Make little sandwiches by spreading about a well rounded teaspoon
of cream cheese mixture between two shelled walnut halves....
they make fancy and yummy little treats, they look good when
served on a silver platter with a doily...
Have fun at your party - goo luck to the 'new hostest'
N
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| 84.21 | | TOPDOC::AHERN | Where was George? | Tue Sep 06 1988 17:43 | 6 |
| RE: .2 Scallops with bacon
Partially cook the bacon before wrapping the scallops. That way
you don't overcook the scallops to get the bacon completely cooked.
|
| 84.12 | Crabbies | HDSRUS::JACOBSON | | Fri Mar 17 1989 10:57 | 13 |
| Crabbies
1 12 oz can crabmeat
1 jar Kraft old english cheese
1 stick margarine
1/2 teaspoon garlic powder
6 English muffins
Mix crabmeat,cheese, margarine, garlic powder together. Spread
on English muffin halves. Broil for 10-12 minutes. Cut into quarters.
Alice
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| 84.13 | More on Crabbies | AKOV11::THORP | | Fri Mar 17 1989 11:29 | 3 |
| The woman who gave me the Crabbies recipe years ago recommended
these for making ahead and freezing. I also find it easier to
cut before cooking, while they are still frozen.
|
| 84.22 | Shrimp and Crab melts | YOSMTE::CANTONI_MI | Don't Litter.......SPAY! | Tue May 12 1992 13:06 | 28 |
| This isn't an Italian appetizer (as the base note requests), but it's
so good I can barely get it out of the oven before it's gone. I don't
know what the appetizers are called; I modified a friend's recipe (I'll
give you both).
Original recipe (Cheryl's shrimp puffs)
Mix together mayonaise, pre-cooked medium-sized shrimp, chopped scallions,
chopped water chestnuts, and grated swiss cheese. Mound on refrigerator
biscuits (the Pilsbury ones found in the refrigerator section in the
supermarket--the flaky buttery ones are best). Bake as indicated on the
biscuit wrapper until topping is bubbly and slightly browned. Sorry I
don't have the exact amounts, but I'm entering this from memory. I
usually just add everything to taste. The shrimp mixture should be the
consistency of tunafish sandwich spread.
Modified recipe (Michelle's crab toast)
Mix flaked crabmeat (or shrimp), grated cheese (swiss, havarti, Monterey
Jack, or any good mild melting cheese), chopped scallions, chopped water
chestnuts, mayonaise, and spices (whatever you like - I use lemon
pepper, garlic, and paprika on top for color). Slice sourdough
french bread baguettes into small rounds. Top sourdough rounds with
crab mixture. Arrange on cookie sheet, and bake at 450F or broil until
topping is bubbly and slightly browned.
These are very easy, especially if you have a mellon-baller or small ice
cream scoop to put the mixture on the base.
|
| 84.23 | Hmmmm... I'll have to try this. | YOSMTE::CANTONI_MI | Don't Litter.......SPAY! | Tue May 12 1992 13:14 | 8 |
| I forgot to mention that Cheryl uses the biscuits that you can peel
into thin rounds (not sure what they're called). I don't think you
would want to mound the shrimp on a really thick biscuit. Although, it
might be good to roll the biscuits out thinly, line muffin tins with
them, and then fill with the crab or shrimp mixture.
Best,
Michelle
|
| 84.24 | Eggplant Bruschetta & Pesto Bruschetta | XLIB::ZANNOTTI | | Tue Jun 11 1996 13:41 | 48 |
| Bruschetta (sp??)
Eggplant Bruschetta
-------------------
1 loaf Italian bread (not previously sliced)
Eggplant, sliced thinly (previously fried in breadcrumbs)
2 bunches of Leeks
Tomatoes, sliced 1/4" thick
Mozzarella cheese sliced thin (shredded will do)
Slice Italian bread in 3/4 - 1" slices. Brown on both sides in
broiler (be careful to watch closely--they can burn quickly). I've
tried toasting in toaster oven--but do not get they same effect. The
broiler makes the outside very crispy, but keeps the inside of the
bread soft...
Clean leeks and slice into 2" strips. Saute leeks in olive oil until
very tender. Drain any remaining oil and set leeks aside.
After bread has been toasted, arrange a generous amount of leeks on
bread, put two slices of eggplant on bread (unless your eggplant is
huge, it should fit--otherwise cut to fit). Layer tomato slices on top
of eggplant and top with Mozzarella.
Place back in broiler until cheese is melted well. Serve immediately.
Enjoy!!
Pesto Bruschetta
----------------
1 Loaf French Bread, sliced 1" thick
Pesto Sauce (see note 154.1 for recipe, using pesto only--not parsley)
Contadina brand also works well
Plum Tomatoes, sliced 1/4" thick
Mozzarella Cheese, sliced thin
Brown both sides of French bread in broiler. Put generous amount of
pesto on sliced bread, top with sliced tomato & slice of cheese.
Place back in broiler until cheese is well melted. Serve immediately!
Enjoy!
Karima
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