APPETIZERS
East Channel Appetizers:
Chili Con Queso (Mom's)
Chili Con Queso (not
Mom's)
Chili Rellenos Squares
Gyoza Sauce
Libby’s Crab Rolls
Liver Pate
Parmesan Twists
Pot Stickers (Chinese fried and steamed dumplings)
Pesto (Betsey Hewes)
Salsa Mexicana
Shrimp Gazpacho
Spicy Thai Beef Strips
Chili Con Queso (Mom’s)
We loved having company because we knew Mother
would serve this.
1 small box processed
American cheese
1 can green chili
(chopped)
1/3 cup half and half,
plus or minus
garlic
salt to taste
Cut cheese into small
pieces. Heat slowly at low temperature
in saucepan with half and half (enough to make dip consistence- start with
approximately 1/3 cup; then add more.) Serve with Fritoes.
~Mother
Chili Con Queso
Not Mom’s, but good!
¼ pound bacon, chopped
1 small onion, chopped
1 can (15 oz.) stewed
tomatoes
1 can (15 oz.) chili
without beans
1 pound Longhorn
cheddar, shredded
1 pound Velveeta (don’t
laugh) shredded
chopped fresh Jalapenos,
to taste
Sauté bacon and
onion. Remove from skillet and pour off
fat. Add tomatoes, chili and cheeses and
heat until cheeses melt. Add Jalapenos
to taste. Serve hot in chafing dish with
fresh vegetables (broccoli is good) and chips.
~Julie
Chili Rellenos Squares
2 cans (7 oz. each) mild
green chilies (strips)
3 cups (12 oz.) shredded
1 ½ cups shredded sharp
cheddar
2 eggs
2 T. milk
1 T. flour
Lightly grease 9 x 9
inch baking pan. Cut chilies in thin
strips. Remove seeds if a milder flavor
is desired. Alternately layer chilies
with cheeses, starting and ending with the cheese. Beat eggs, milk, and flour together. Pour egg mixture over layered ingredients and
bake at 375 degrees for about 1 hour or until firm. Cut into small squares and serve warm. (16 squares)
~Helene
Gyoza Sauce
½ cup rice vinegar
1 t. dry mustard
1/cup soy sauce
Combine ingredients
until blended.
~Julie
Libby’s Crab Rolls
½ pound Velveeta cheese
1 pound butter
20 slices white bread
2 cups sesame seeds,
toasted
¾ pound crab meat
Melt cheese and ½ of the
butter in a double boiler. Cool. Add crab and stir until smooth. Trim crusts.
Flatten bread with a rolling pin.
Spread the cheese mixture on bread.
Melt remaining butter. Dip rolls
in butter and roll in seeds. Place in pan and freeze. Thaw slightly and cut into 1/3 inch
slices. Bake at
425 degrees for 7
minutes or 400 degrees for 8-10 minutes.
~Julie (from
Libby Rourke)
Liver Pate
At Bob’s request.
In a fry pan cook (Mom
says barely cook):
liver (chicken esp.)
1 – 2 sticks butter
1 large or two small
onions
salt
pepper
garlic
accent
After, grate ½ tsp fresh
nutmeg. [Recipe ends. I assume you have to puree it.]
~Mother
Parmesan Twists
1 7-1/2 oz. package
frozen puff pastry dough
¾ cup grated Parmesan
cheese
Break dough apart at
folds and place on cutting board. Cut
dough into long rectangles 4 inches by ½ inch.
Press cheese into dough on both sides.
Twist the rectangles and place on baking sheet. Sprinkle with remaining cheese. Bake at 400 degrees until lightly browned and
puffed, about ten minutes. Makes about
64 twists.
~Julie
Pot Stickers
(Chinese fried and steamed dumplings)
Dumplings:
4 leaves Nappa cabbage,
or ¼ small cabbage
1 t. salt
½ medium onion, chopped
fine
1 t. grated fresh ginger
1 T. soy sauce
1 T. sake or cooking
sherry
¼ cup chopped chives
(optional)
½ pound ground pork
1 package Oriental
dumpling skins or won ton skins
2 T. vegetable oil
½ cup water
Mince cabbage and add
salt. Rub vigorously in hands to squeeze
out moisture. Place in bowl and add
onions, ginger, soy sauce, sake, chives, and pork and mix well. Place one heaping tablespoon of the pork
mixture in center of each dumpling skin and fold in half, shaping so that top
is rounded and bottom is flat. Wet edges
in water and seal. Heat oil in frying
pan or electric skillet at 350 degrees.
Boil water. Place pot stickers in
frying pan so that they are in rows, side by side and touching. Fry until golden brown, and pour in the
water. Immediately place lid on pan and
steam until water is gone.
Serve pot stickers warm
with Gyoza Sauce and sweet and sour sauce.
Serves 10-12.
Gyoza
Sauce
½ cup rice vinegar
1 t. dry mustard
1/cup soy sauce
Combine ingredients
until blended.
~Julie
Pesto (Betsey Hewes)
1 cup olive oil
2 cups basil
garlic
1 cup Parmesan
1 t. pepper
¼ cup pine nuts
Mix ingredients in food
processor until completely blended. This
pesto is a delicious appetizer spread on a Boboli-type shell or other flatbread
and topped with cheese and Greek olives.
~Margaret’s Christmas
Breakfast
Salsa Mexicana
2 small tomatoes (vine
ripe or hot house tomatoes.)
1 Serrano chili or other
small hot chili (Serrano,
1/4 cup cilantro leaves
1/3 cup onion (white)
1/4 t salt
In food processor, put
in tomatoes, onion and cilantro. Cut
ends off chili, slice in half, and remove seeds. Set seeds aside for later. Add chili to food processor. Pulse all until desired texture. (I sliced
the chili into about 6 slices before adding to food processor. It seems to get a more even chop that
way.)
Put mixture into
bowl. Add salt and seeds (if you like
the spice) and mix. It’s ready.
~Helene
Shrimp Gazpacho
2 28-oz. cans chopped
tomatoes
1 8-oz can tomato sauce
2 cloves garlic, minced
1 red onion, finely chopped
1 4-oz. can chopped
green chilies
2 T. Worcestershire
sauce
1 t. oregano
½ cup beef broth
1 pound small cooked
shrimp
¼ cup sliced green
olives with pimiento
1 cucumber, peeled,
seeded and diced
croutons for garnish
Mix together all
ingredients except the shrimp, green olives and cucumber. Simmer for 10 minutes and chill several hours
or overnight. At serving time, mix in
remaining ingredients and garnishing with the croutons.
~Julie
Spicy Thai Beef Strips
1 pound top sirloin or
top round steak
¼ cup soy sauce
2 T. Asian sesame oil
2 T. green onion,
chopped
2 medium cloves garlic,
minced
2 t. sesame seeds,
toasted
1 t. rice wine vinegar
½ t. black pepper
¼ t. cayenne
Marinating time: 8 – 24
hours. Preheat grill.
Place meat in freezer for 30 to 45 minutes to
making slicing easier.
Using a long, sharp knife with a thin blade, slice
meat into thin strips while still partially frozen.
Combine all marinade ingredients in a small bowl
and blend well. Pour marinade over
sliced meat. Cover and marinate in
refrigerator 8 hours or overnight. Stir
occasionally during marinating.
Remove meat from marinade. Transfer marinade to a small saucepan and
simmer until slightly thickened.
Cook beef strips on medium hot grill 1 – 2 minutes
per side for medium rare. Arrange meat
on serving plate and pour marinade over meat.
Alternately, thread uncooked beef onto bamboo
skewers that have been soaked in water, weaving skewer in and out of meat to
create a serpentine effect.
Grill skewers 1 – 2 minutes per side. Spoon sauce over skewers when cooked. Serve immediately.
~Joan