Here is an appetizer from Jr League of Colorado, Grand Junction.
This is really one of the better Jr. League Cookbooks I have ever owned. The recipes are first rate. This, unfortunately is not true for all of them. I owned one from Louisiana and it was terrible. All the recipes called for canned something as an ingredient. Usually canned cream of something soup.
I donated it to the library.
Anyway, here it is.
Oriental Chicken Wontons-Jr League of Colorado, Grand Junction
Makes 25 Appetizers
8 oz. ground raw chicken or pork
1/2 cup shredded carrots
1/4 cup finely chopped celery or water chestnuts
1 Tbsp. soy sauce
1 Tbsp dry sherry
2 tsp. cornstarch
2 tsp. grated ginger root
1/2 (16 oz.) package of wonton wrappers
2 Tbsp. melted butter or margarine
Plum or Sweet and Sour sauce(optional)
1. For the filling, in a medium skillet cook and stir the pork (or chicken) until no pink remains; drain.
2. Stir in carrots, celery or water chestnuts, soy sauce, cornstarch, sherry and
ginger root; mix well.
3. Spoon 1 rounded tsp. of the filling onto a wonton wrapper. Lightly brush edges with water.
4. Shape each wonton, carefully bring two opposite points of the wonton wrapper together over the filling and pinch together in the center. Carefully bring the 2 remaining opposite points to the center and pinch together. Pinch together the edges to seal.
5. Place wontons on greased baking sheet. Repeat with remaining filling and wonton wrappers.
6. Brush wontons with melted butter. Bake at 375 F for 8 to 10 minutes or until light brown and crisp. If desired, serve with Plum or Sweet and Sour sauce.
My notes: I like these(they taste just like Trader Joes Chicken Dumplings). However, I steam mine. I like the tender but done texture that steamin provides(you need a steamer insert to do this, or have a dedicated steamer appliance).
What can I say, I am in a South Western mood today.
Spicy Chicken Drumettes
Tim Sullivan(chef), Cilantro’s(restaurant), Del Mar, California
Serves 4 Prep time: 45 minutes Preheat oven to 400 F.
½ cup sugar
½ cup bron sugar
2 Tbsp. water
½ cup honey
¼ cup rice wine vinegar
2 cups Dijon mustard
¾ tsp. turmeric
20 chicken drumettes(tips removed and cut into 2 pieces at joint)
Boil jalapenos in water for 5 minutes. Cool, discard stems. Set aside.
Liquefy sugars by placing in a saucepan with water, bringing mixture to a boil.
In a blender, combine the jalapenos, sugar, honey, vinegar, mustard and turmeric. Blend until all ingredients are pureed.
Trim excess fat off chicken drumettes. Toss chicken with ½ cup sauce and place on a cookie sheet, baking for 20 to 30 minutes, or until golden brown, turning once or twice. Serve with sauce on side for dipping.
Note: I let this stay in the marinade for up to 2 hours(never more) before baking. My bake time is longer as well. You'll have to adjust(time, not temp) yourself to get desired results. Start with time given in the recipe first.
Homemade Cracker Jack
10 cups of freshly-popped popcorn (or 3.5-oz bag of microwave popcorn, plain)
1 cup light brown sugar
1/4 cup light corn syrup
6 tablespoons unsalted butter, melted
2 tablespoons water
1/4 teaspoon salt
2 teaspoons vanilla extract
1/2 teaspoon baking soda
1 cup lightly salted peanuts
Preheat oven to 250° F. Line a rimmed baking sheet with parchment paper; set aside.
Pop the popcorn. Coat a large mixing bowl with nonstick cooking spray, and then transfer the popcorn to the bowl; set aside.
In a small saucepan, whisk together the brown sugar, corn syrup, butter, salt and water, and bring to a simmer over medium-high heat. Continue to simmer, stirring often, until the mixture reaches 250° F on a candy thermometer, about 3 to 5 minutes.
Turn off the heat, and whisk in the vanilla and baking soda. Immediately pour the hot mixture over the popcorn. Use a rubber spatula to gently fold the caramel into the popcorn until all of the popcorn is coated. Gently stir in the peanuts, and transfer the mixture to the prepared baking sheet, spreading it out.
Bake for 1 hour, stirring every 20 minutes. Remove from the oven, and cool on a wire rack for 20 minutes. Gently break up the popcorn. Serve immediately, or store in an airtight container for up to 5 days.
Yield: About 10 cups of popcorn
Cheddar Ale Spread
8 oz cream cheese
2 tsp Dijon mustard
2 ½ cups shredded extra-sharp Cheddar cheese
2 TBSP heavy cream
¼ tsp Tabasco sauce
¼ tsp salt
¼ cup flavorful Northwest beer( I used Redhook)
2 TBSP chopped fresh parsley
½ cup hazelnuts, lightly toasted, skinned and coarsely chopped
Combine the cream cheese, mustard, Cheddar, cream, Tabasco, and salt in a food processor. Process for about 30 seconds, add the beer, and continue processing until very smooth. Pulse in the parsley and hazelnuts until just dispersed.
Can be stored in fridge for up to 4 days. You will want to take it out an hour before serving if you do refridgerate.
Overnight Rosemary Semolina Flat Bread
2 ¼ tsp active dry yeast
1 tsp sugar
1 cup warm water(110F), plus more if needed
2 TBSP extra virgin olive oil, plus more for drizzling
2 ½ cups flour, plus more for dusting
2 TBSP finely chopped fresh rosemary
½ cup semolina
1 tsp kosher salt, plus more for topping
In a large bowl, combine the yeast, sugar and the 1 cup of water. Add the oil and let sit for 10 minutes until foamy.
In a medium bowl, mix together flour, rosemary, semolina and a tsp of salt.
Add the flour mixture to the yeast mixture, stirring with a large spoon to combine. Then, using clean hands and working in the bowl, mix until the dough comes together. If needed, add another 2 TBSP warm water and continue mixing dough into a a ball.
On a lightly floured surface, knead the dough for about 4 to 5 minutes.
Drizzle the bowl with ½ tsp oil and return the dough ball to the bowl, turning the dough to coat well with the oil. Cover the bowl with plastic wrap and refrigerate over night or for up to 24 hours.
When ready to bake, preheat an oven to 425F. Meanwhile, cut the dough into 8 wedges, then over with a damp towel and let sit at room temperature for 10-15 minutes before rolling.
On a lightly floured surface, roll out each wedge into a 5 by 10 inch rectangle. Brush or drizzle with oil and sprinkle with salt to taste. Arrange on ungreased baking sheets and bake for 10-15 minutes until golden and crispy but not over browned.
Butter one side of bread slices. Combine mayonnaise and horseradish. Place a layer of corned beef on bread; spread with about 1 tsp mayonnaise mixture. Top with one apple slice and then cheese. Bake at 450F about 2 minutes or until cheese melts.
Makes 16 servings.
*Cut slices diagonally in half, if desired.
1/2 cup crumbled blue cheese (about 2 ounces)
1/2 cup chopped walnuts
1 cup sour cream
1/4 cup mayonnaise
Combine cherries, blue cheese and walnuts in a medium bowl. Stir in sour cream and mayonnaise; mix well. Chill about 1 hour to blend flavors. Serve with vegetables dippers, such as celery, carrots, cauliflower, cucumber, broccoli, green or red bell peppers, or crackers. Makes 2 cups dip.
1 can ripe olives (small can, sliced)
1 can diced green chilies (small can)
2 large red ripe tomatoes
2 bunches of slender green onions, sliced thin, including greens
3 T cider vinegar
5 T olive oil
1 small garlic clove, crushed
1/2 tsp salt
Mix vinegar, oil, garlic and salt and then add veggies. Allow to marinate and serve with fried corn tortilla chips (or Doritos!) or baked pita bread pieces. (I like the corn tortillas better).
1 cup chopped artichoke hearts 1/2 tsp. crushed red pepper flakes
(canned or frozen and thawed) 1/4 teaspoon salt
8 oz. cream cheese 1/8 tsp. garlic powder
dash ground pepper
1. Boil the spinach and artichoke hearts in a cup of water in a small saucepan over medium heat until tender, about 10 minutes. Drain when done
2. Heat the cream cheese in a small bowl in the microwave on high for about 1 min. Or, heat in a saucepan over med. heat until hot - not boiling
3. Add the spinach and artichoke hearts to the cream cheese and stir well
4. Add the remaining ingredients to the cream cheese and combine
Bulgur Tacos March 22, 2005 8:48 AM
from Better Homes and Gardens' Quick & Easy Diet Recipes
- 1 Cup hot water
- 1/3 Cup bulgur
- 1 package taco seasoning mix
- 8 ounces tofu (I prefer to use the silken), drained & finely chopped
In a medium saucepan combine hot water, bulgur and taco seasoning mix. Bring mixture to boiling, then reduce heat. Cover and simmer about 10 minutes or till water is absorbed and bulgur is tender. Add tofu & simmer, uncovered, for 1 to 2 minutes or till of desired consistency.
Use as taco filling, enchilada filling or as a warm chip dip.
1 unsliced loaf of dark rye bread
1 8oz package of sour cream
1 package of rannch salad dressing mix
1 tablespoon dried dill weed
dash worchestershire sauce
1 1/2 teaspoon of garlic powder
1 tablespoon of minced fresh onion
Blend the sour cream , and Worcestershire sauce in med bowl until smooth. mix in salad dressing mix,dill weed, garlic powder,and onions. Cover and chill overnight.
Make Bread into serving bowl for dip, on top of the loaf cut in from the edge 1 inch all the way around, remove center portion by pulling out bite size peices untill there is a hallow big enough to hold the dip. Fill hallow with dip eat by dipping bread peices in dip