Recipe by: Carolyn Flood
2 large tomatoes, chopped
1 small white onion, chopped
2 squirts lime juice
2-3 bell peppers, assorted colors, chopped
Small bunch of cilantro, finely chopped
1 clove garlic, minced
2 serrano peppers, chopped
1 jalapeno pepper, chopped
1 habanero pepper, chopped
Mix all ingredients.
Recipe by: Carolyn Flood
2 large tomatoes, chopped
1 small white onion, chopped
2 squirts lime juice
2-3 bell peppers, assorted colors, chopped
Small bunch of cilantro, finely chopped
1 clove garlic, minced
Mix all ingredients.
Contributed by: Mary Watson
Mix together and spread in a square Pyrex dish:
8 oz. cream cheese
½ C. sour cream
1 Tbsp oregano
½ Tsp. garlic powder
Red pepper flakes to taste
Then, in layers, add:
½ C. pizza sauce
½ C. chopped pepperoni
¼ C. chopped green onions
¼ C. chopped green peppers
Bake at 350 for 10 minutes, then add to top ½ C. shredded mozzarella cheese and bake 5 more minutes. Serve with crackers.
Contributed by: Nancy Forcier
1 can crab meat
1 8-oz. package cream cheese
1 tsp. horseradish
½ tsp. Worcestershire sauce
About 2 Tbsp. grated onion
Sour cream to consistency you like
Mix all ingredients until smooth. Bake at 375 until hot and bubbly. Serve with crackers.
Contributed by: Mary Watson
½ loaf thin sandwich bread
1 3-oz. package blue cheese
1 3-oz. package cream cheese
½ to 1 lb. bacon (cut in half)
Soften and mix cheeses together. Trim crusts off of bread. Cut bread in half. Spread cheese mixture on bread and roll up. Wrap with bacon and secure with a toothpick (if you use colored toothpicks they will bleed onto the food, try to use plain wooden ones) Preheat oven to 400-425. Place rolls on cookie sheet and bake 10-12 minutes. Then broil for a few minutes until the bacon is crisp.
Contributed by: Anne Watson
2 Tbsp. butter
2 C. cashews
1-2 Tbsp. curry powder
1-2 tsp. sugar
Salt
Melt butter in a large skillet. Add cashews. Sprinkle with curry, sugar, and a little salt. Start with 1 Tbsp. curry powder and 1 tsp. sugar and increase to your taste. Stir over low heat until nuts brown a little. Drain on paper towels to cool.
Tortillas
¼ C. sugar
2 Tbsp. light brown sugar
1 tsp. ground cinnamon
¼ C. butter or margarine
1/8 tsp. vanilla extract
8 8-inch flour tortillas
Combine sugars and cinnamon. Melt butter in a saucepan over medium heat; stir in vanilla. Brush 2 tortillas with butter mixture and sprinkle with about 1 ½ Tbsp. sugar mixture. Cut into triangles, and place on a baking sheet. Bake at 450 for 5 minutes or until golden brown. Repeat with remaining tortillas. Serve with fruit salsa.
(For savory triangles to serve with tomato sauce, omit sugars, cinnamon, and vanilla. Brush tortillas with ¼ C. melted butter; sprinkle with ½ C. shredded parmesan cheese, ¼ C. sesame seeds, and 1 Tbsp. pepper. Proceed as directed)
Fruit Salsa
1 C. chopped fresh pineapple
½ C. chopped fresh mango
1 C. chopped fresh strawberries
1 Tbsp. chopped fresh mint
1 Tbsp. fresh lime juice
Toss together all ingredients. Cover with plastic wrap, chill at least 1 hour.
40 unpeeled, large, fresh shrimp
20 bacon slices
Adobo seasoning
2 C. Barbeque sauce
¼ C. honey
1 Tbsp. garlic powder
Peel and de-vein shrimp. Cut bacon slices in half cross-wise. Wrap bacon pieces around shrimp and secure with wooden picks (colored ones will stain the shrimp, use plain wooden ones.) Place on a lightly greased broiler pan rack. Broil 6 inches from heat (with electric oven door partially open) for 5 minutes on each side or until bacon is crisp. Sprinkle lightly with Adobo seasoning. Heat barbeque sauce over medium-low heat and stir in honey and garlic powder. Serve with shrimp.