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


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.




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.




Chili Rellenos Squares


2 cans (7 oz. each) mild green chilies (strips)

3 cups (12 oz.) shredded Monterey Jack cheese

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)



Gyoza Sauce


½ cup rice vinegar

1 t. dry mustard

1/cup soy sauce


Combine ingredients until blended.




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






After, grate ½ tsp fresh nutmeg.  [Recipe ends.  I assume you have to puree it.]




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. 




Pot Stickers

(Chinese fried and steamed 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.




Pesto (Betsey Hewes)


1 cup olive oil

2 cups basil


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, Anaheim or Jalapeno)

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.




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.




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.