Party Food/drink
Bourbon Sipper —
48 oz apple cider or juice
Cinnamon sticks (9) (8) whole cloves
COOK in CROCK POT low 3 1/2 hours with all above ingredients—ADD orange/lemon, cook 30 more min—strain— return mixture to pot and add bourbon/sugar — serve warm from pot
1 large orange, sliced
1 large lemon, slices
1/2 cup bourbon
1/4 cup sugar
MIX brown sugar, honey, ketchup, soy sauce, garlic
Place frozen meatballs in CROCK POT—pour sauce over—stir so all are coated evenly—COOK low 4 hours—stir occasionally
SALMON CHEESE DIP
16 oz can salmon, deboned, skinned drained * 8 oz cream cheese softened * 1 tsp horseradish * 1 TBS lemon juice * 1 TBS minced onion * 1/4 tsp salt mix all well—refrig at least 4 hours, then form a ball and roll in parsley—serve with crackers
Grilled Chicken— 4 servings—1/4 cup soy sauce * 3 TBS orange juice * 2 TBS honey * 1 TBS veg oil * 1/2 tsp olive oil * 1 tsp cilantro * 1/4 tsp garlic powder * 1/4 tsp ground garlic cloves * 1 lb boneless, skinless chicken breast cut into long strips MIX all except chicken, then place all into plastic bag - toss to coat well—marinate at least 1/2 hour—thread chicken onto wooden skewers ( soak wood in water 1 hour before broiler or grill)—4 min each side
2 TBS butter * 40 MUSHROOMS, stems removed * 1/2 lb Italian sausage * 1/4 cup onion, chopped * 2 cloves garlic, minced * 1/2 cup dry bread crumbs * 1/2 cup grated parmesan cheese * 1/3 cup shredded Mozzarella * 1 tsp Italian seasoning * 1 tsp parsley PREHEAT OVEN 325* stir/cook mushrooms in butter until softened * In skillet cook sausage w/onion garlic until crumbles/drain/ Add remaining ingredients , MIX—put mushrooms on pan—spoon in mixture * Bake 30 min
Sausage and Pepperoni Pizza Bombs – Serves 8
Ingredients
1 can
(16.3 oz) Pillsbury™ Grands!™ Refrigerated Biscuits
2 cups
tomato basil pasta sauce
8 ounces
shredded mozzarella cheese
4 ounces
shredded provolone cheese
½ pound
cooked ground Italian Sausage
8 pepperoni
slices
1 jalapeño,
sliced
1 egg,
beaten
¼ cup
grated Parmesan cheese
1 teaspoon
garlic powder
1 tablespoon
dried oregano
salt
Preheat
the oven to 375ºF. Line a baking sheet with parchment paper.
Pop
open the can of biscuits. Working on a floured surface, and with one biscuit at
a time, roll each biscuit out into a flattened disk. Spread each biscuit with a
little pasta sauce, leaving a 1/2-inch border around the edges of the biscuit.
Evenly
divide the mozzarella and provolone among each biscuit round, sprinkling the
cheese right on top of the pasta sauce. Top the cheese with equal amounts of
cooked sausage and then add a pepperoni to each biscuit. Top off with a
jalapeno slice.
Working
with one biscuit at time, pull the edges up and over the filling, pinching the
dough together at the seams. Place the biscuit, seam side down, onto the
prepared baking sheet. Repeat with the remaining biscuits.
in
a small bowl, combine the parmesan, garlic powder and oregano. Brush each pizza
bomb with the beaten egg and then sprinkle with the parmesan-spice mixture.
Finally, sprinkle each pizza bomb with kosher salt.
Bake
in the preheated oven for 20-25 minutes or until lightly golden on top.
Serve
with tomato basil pasta sauce on the side for dipping.
Pasta
Sauce (4 - 6 servings) :
salt
1/2 cup olive oil
2 large garlic cloves, finely chopped
3 pints cherry tomatoes
1/2 teaspoon freshly ground black pepper
Pinch of sugar
1 cup coarsely chopped fresh basil
Freshly grated Parmesan
heat oil in
a 12" skillet or wide heavy saucepan over medium-high. Add garlic,
then tomatoes, pepper, sugar, and 1 tsp. salt. Cook, stirring occasionally,
until tomatoes burst and release their juices to form a sauce - then mix in the Parmesan to taste , 6–8 minutes.
Lobster-Avocado Cocktail –
serves 6
Ingredients
1/2 cup fresh
lime juice
2 teaspoons
honey
2 tablespoons
horseradish, drained
1 tablespoon
Worcestershire sauce
1 teaspoon hot
sauce
1 tablespoon
chopped fresh tarragon
salt and
freshly ground pepper
2 cups coarsely
chopped lobster meat – get canned at Walmart
1 avocado,
peeled, pitted and diced
1/4 cup chopped
spinach + more pepper to taste
Directions
Whisk the lime
juice, honey, horseradish, Worcestershire sauce, hot sauce, tarragon, and salt
and pepper to taste in a bowl.
Gently fold in
the lobster, avocado and spinach. Serve in shot glasses, if desired.
Sardine Rillettes Recipe – serves 6-8
INGREDIENTS
Two 3
3/4 ounce cans of sardines, packed in olive oil, drained
2 1/2
ounces of cream cheese
1/4 cup
minced shallots (or minced red onions that have soaked in lemon juice for a few
minutes)
1-2
scallions (green onions), white and light green parts only (about 3 inches from
root), halved lengthwise and thinly sliced lengthwise
1/4 cup
lime juice or lemon juice, or to taste
2-3 Tbsp
minced fresh herbs such as chives, parsley, or dill
Pinch of
cayenne
Salt and
freshly ground black pepper to taste
METHOD
1 Remove
the sardines from the cans. Using a small, sharp knife, carefully open each one
down the belly and back, folding them open to expose the backbone. Remove and
discard the bones. Cut away and discard any tails. Set aside.
2 Place
the cream cheese or Neufchâtel in a medium bowl. Fold and stir with a rubber
spatula until smooth. Add the shallots, scallions, fresh herbs, and most of the
lime or lemon juice, mixing into the cheese with the spatula.
3 Add
the now boneless sardines to the cheese mixture. Use a fork to smash the
sardines and stir into the cheese. Add cayenne, salt, and pepper to taste. Add
more lime or lemon juice to taste.
Either
serve immediately (Dorie suggests chilling at least 2 hours, but I haven't
found that necessary), or chill. Can make up to two days ahead if you carefully
cover with plastic wrap so there is no exposure to air, and chill.
Serve on Ritz crackers, bread, celery sticks, or as a stuffing for cherry tomatoes.
Smoked Oyster Spread – serves 10
Ingredients
1 (8-ounce) package
cream cheese, softened
1 (3.75-ounce) can
smoked oysters
1 teaspoon Worcestershire
sauce
1/8 teaspoon cayenne
pepper
Instructions
Place
cream cheese in a medium bowl.
Add
smoked oysters, Worcestershire sauce, and cayenne pepper.
Stir to combine
well.
Serve
with/spread on Ritz crackers and/or cucumber slices.
Sautéed Shrimp with Green Olives, Scallions and
Anchovies – serves 6
Ingredients
1/4 cup
extra-virgin olive oil
4 large
scallions, white and tender green parts only, thinly sliced
3 large
garlic cloves, thinly sliced
6 large
anchovy fillets, finely chopped
18 green
Greek olives, pitted and coarsely chopped
1 3/4
pounds shelled and deveined medium shrimp
1/4 cup Apple
cider vinegar
1
tablespoon unsalted butter
1
tablespoon fresh lemon juice
Salt and
freshly ground pepper
Step 1
Heat the
olive oil In a large skillet. Add the scallions and garlic and cook over
moderate heat until softened, about 3 minutes. Add the anchovies and cook,
mashing them with a fork, for 2 minutes. Add the olives and stir for 1 minute
to heat through. Add the shrimp and cook, turning once or twice, until they
start to curl, about 2 minutes. Add the Apple cider vinegar and simmer,
stirring, until the shrimp are just cooked, about 1 minute longer.
Step 2
Remove
the skillet from the heat. Stir in the butter and lemon juice and season with
salt and pepper. Transfer the shrimp to bowls and serve.
Celebrate Whatever including the NEW YEAR ** 4-Square Dance PARTY 6—10PM ! Call Jeanie Breeden 702-301-9280 to arrange/call the dance * send invitations 2 weeks in advance—Make nice decorations for area and tables that go with theme and invitations THEME: pirates, under the sea, western hat and boots etc
or cruise !!!
San Diego New Year’s Eve Cruises—Holland America/Veendam **
Los Angeles Long Beach New Year’s Eve Cruises—Carnival/Carnival Miracle
Los Angeles San Pedro New Year’s Eve Cruises—Norwegian/Norwegian Jewel * ALSO Princess/Crown Princess
Different options!!!
