My Great Recipes Collection

Great Recipes From the Past

My Great Recipes

Roasted Peppers in Lemon Marinade

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Green peppers take on sweetness when roasted under the broiler and peeled. They are then marinated in lemon juice and oil for a great appetizer to pique the tastebuds.

Frying peppers can be used in place of bell peppers. Use any leftover in a hard roll sandwich, layered with sliced monterey jack cheese and chicken. Sprinkle with crushed red pepper.

This is good served with crisp Italian bread; cold roast pork, thinly sliced; sliced mozzarella cheese; and pears for dessert.

Makes 4 servings. Hot and Cold Appetizers, Section 1, Card 43

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Roasted Peppers in Lemon Marinade

Ingredients

  • 4 green peppers
  • 4 tablespoons olive oil
  • 4 tablespoons lemon juice
  • 1 clove garlic sliced
  • 4 tablespoons parsley minced
  • 2 to matoes sliced
  • black pepper optional
  • green onions optional for garnish

Instructions

  1. Place the peppers under the broiler and blister the skin, turning as necessary. When completely blistered, place in a bag. Fold down the top and set aside.
  2. Meanwhile, combine oil, lemon juice, and parsley in a glass dish.
  3. Peel off pepper skins. Cut into strips, about 1/2-inch wide. Remove seeds. Coat in marinade for 1 hour. Remove garlic.
  4. Serve with garden-fresh tomato slices, freshly ground black pepper, and a sprinkling of green onions.

 

Salmon Appetizer

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Velvet to the tongue and pleasing to the palate is this easy to prepare appetizer made of salmon, onions, and pecans. It is bound together with cream cheese, with parsley and liquid smoke to help accent the flavor.

Serve with crackers of your choice, sliced tomatoes, green onions, and green peppers, if desired.

Easy and tasty.

Makes about 1 1/2 cup spread.

Hot and Cold Appetizers, Section 1, Card 44.

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Salmon Appetizer

Ingredients

  • 1 16- ounce can salmon
  • 1 8- ounce package cream cheese room temperature
  • 1 tablespoon lemon juice
  • 2 teaspoon onion grated
  • dash salt
  • 1/4 teaspoon liquid smoke
  • 1/3 cup pecans finely chopped
  • 4 tablespoons parsley chopped

Instructions

  1. Drain salmon and remove bones. Combine salmon with the cream cheese, mashing together with a fork until blended.
  2. Stir in lemon juice, salt, and liquid smoke, if used. Mix well. Add pecans and 1 tablespoon of the parsley until well combined.
  3. Transfer to serving dish. Chill to blend flavors. Sprinkle with parsley or sliced green onions before serving. Or shape into a 2-inch high loaf. Wrap tightly with foil and place in freezer for 24 hours.
  4. Before serving, defrost in the refrigerator for 2 to 3 hours Top loaf with remaining chopped parsley, green onions, or green pepper, if you like. Serve with crackers of your choice, sliced tomatoes and green peppers, if desired.

Mexican Tuna Dip

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A great way to lift spirits is with this easy but lively tuna dip perked up with zesty salsa jalapeno. It makes an auspicious beginning for any meal, even if you don’t have a south-of-the-border menu.

Serve with corn chips and fresh vegetables like cucumber rounds, celery, carrot sticks. Other sliced vegetables, such as broccoli, zucchini, mushrooms, and cauliflowerets, can be used.

Makes about 1 1/2 cups dip.

Hot and Cold Appetizers, Section 1, Card 59

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Mexican Tuna Dip

Ingredients

  • 1 7- ounce can solid white tuna packed in water
  • 1/2 onion grated
  • 3/4 cup mayonnaise
  • 2 tablespoons lemon juice
  • 4 teaspoons hot salsa jalapeno

Instructions

  1. Drain tuna. Mash with fork. Set aside.
  2. In medium mixing bowl, combine onion, mayonnaise, lemon juice, and salsa jalapeno until well combined. Stir in tuna, blending well.
  3. Transfer to serving bowl. Cover and chill 1 hour to blend flavors. Sprinkle with crushed red pepper flakes.

Nutty Tomato Hors d’Oeurves

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Just as appropriate for a buffet as an outdoor barbecue, these bite-sized tomatoes have a tangy hint of sherry.

Money-saving.

Makes 50 hors d’oeuvres.

Hot and Cold Appetizers, Section 1, Card 42

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Nutty Tomato Hors d'oeuvres

Ingredients

  • 50 cherry tomatoes
  • 1 cup cream cheese softened
  • 3 tablespoons walnuts finely chopped
  • 2 tablespoons green onions finely chopped
  • 1 tablespoon parsley minced
  • 1 tablespoon sherry
  • 1/4 teaspoon black pepper
  • Walnuts optional for garnish

Instructions

  1. Remove stems from tomatoes.
  2. With a sharp knife, cut an opening in the top of each tomato. Carefully scoop out seeds and pulp with the knife point. Use pulp for another purpose.
  3. Combine cream cheese, walnuts, onions, parsley, sherry, and black pepper.
  4. With pastry tube, fill each tomato with cream cheese mixture. Top with a walnut piece.
  5. Place filled tomatoes on serving platter. Cover and chill before serving.

 

 

Lucy’s Turnovers

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Ultra-flaky cheese or spinach triangles are delicious and fit for easy entertaining. The folding technique is not complicated and the turnovers can be made quickly once it is mastered.

Turnovers can be frozen in single layers on baking sheets and then transferred to airtight container for later baking.

Use clarified butter for best results. Larger triangles can be made for luncheon meals if you wish.

Makes about 5 dozen small turnovers.

Hot and Cold Appetizers, Section 1, Card 58

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Lucy's Turnovers

Ingredients

For turnovers

  • 1 lb phyllo dough
  • 3/4 cup sweet butter
  • For cheese filling
  • Cheese filling
  • 3/4 cup monterey jack or feta cheese
  • 1/2 cup cottage or ricotta cheese
  • 1 egg beaten
  • 2 tablespoons parsley chopped
  • 1/2 teaspoon black pepper

Spinach Filling

  • 1/2 10- ounce package frozen chopped spinach thawed and squeezed of excess water
  • 1/2 onion grated
  • 3/4 cup monterey jack or feta cheese
  • 1/3 cup parmesan cheese
  • 1 egg beaten
  • 1/2 teaspoon dill optional
  • 1/4 teaspoon black pepper
  • salt to taste

Instructions

  1. Thaw phyllo in package in refrigerator overnight. Melt the butter.
  2. Prepare filling of your choice, mixing all ingredients until blended.
  3. Unfold phyllo. Keep covered with wax paper topped lightly with dampened towel while working to prevent drying out. Lightly brush melted butter over 1 sheet. Top with another. Brush again. Cut width-wise into 2-inch strips.
  4. Place about 1/2 tablespoon filling in bottom corner of each strip. Fold corner over to opposite side, covering filling, to form a triangle. Then fold, flag-fashion, lengthwise of the strip, following the natural pattern of triangle. Trim or tuck in last fold of excess dough.
  5. Place seam-side down on lightly buttered baking sheet. Brush top with butter. Repeat with remaining dough and filling.
  6. Bake at 350 for 20 to 30 minutes or until golden brown. Serve hot.