Preheat oven to 350°
Cut crusts from bread, spread with mayonnaise that has been seasoned with a little onion juice, paprika and French dressing. Roll an asparagus (from canned) crosswise and secure with a toothpick. Brush with melted butter and toast until hot.
Better served hot. May add chopped chives if available.
(an Herb Day 2010 hospitality table recipe)
2 6-ounce jars marinated artichoke hearts
1 clove garlic, minced
1 small onion, chopped
¼ Cup dry bread crumbs
¼ tsp. salt
1/8 tsp. pepper
1/8 tsp. oregano
1/8 tsp. Tabasco sauce
1 Tbsp. parsley
½ Cup grated sharp Cheddar cheese
Preheat oven to 325°
Drain artichoke hearts, saving marinade from one jar
Chop hearts and set aside
Sauté onion and garlic in reserved marinade until translucent
Drain and set aside
Beat eggs until frothy
Add all ingredients; stir well
Pour into greased 9-inch pie plate or quiche dish
Bake at 325° for 30 minutes until firm and golden brown
*May be prepared ahead and reheated at 300° for about 15 minutes
*To serve as an hors d’oeuvre, bake in an 11 x 7-inch casserole dish and cut i ...
1 c toasted walnuts
2 medium red baking apples such as Jonathans (2 cups finely diced)
¼ c honey
1 4” round of Brie or Camembert cheese with rind
2 pkgs prepared mini phyllo shells
1. Heat oven to 400°. Zest lemon to measure 1 tsp. Coarsely chop walnuts. Finely dice apples. Combine all with honey and mix gently.
2. Cut Brie or Camembert into 30 ½-inch cubes. Arrange phyllo shells on large baking sheet. Place one cheese cube in each shell, top with apple mixture.
Bake 6-8 minutes until cheese is melted.
Try improvising on ingredients. I used pecans instead of walnuts. Also, I think a piece of bacon in each shell with other ingredients would be delicious. Another variation would be some fig preserves topping the cheese instead of the apples mixture. Enjoy!
5 medium-size red potatoes (about 2 pounds)
4 hard cooked eggs, diced
1 cup red bell pepper, thinly sliced
1 Tbsp. chopped parsley
2 green onions
½ cup lite mayonnaise
½ cup fat-free sour cream
2 Tbsp. horseradish
½ tsp. salt
½ tsp. pepper
Cook potatoes in unsalted water until tender. Drain and cool. Cut potatoes in cubes. Combine potatoes, eggs, parsley, and green onions in a bowl. Combine remaining ingredients; pour over potatoes, tossing gently. Enjoy!
1 cup cornmeal
½ cup oil
1 ½ teaspoon baking powder
1 cup sour cream
1 small can creamed corn
Bake in greased pan at 350º F for 45 minutes
Makes one rolled loaf
3 packages (8oz. each) cream cheese
1 T. horseradish
11/2 t. dried dill
1T lemon juice
1t. all purpose seasoning such as Emeril or Natures
2 pounds smoked salmon, diced
Garnish: fresh dill and lemon slices
Condiments: chopped red onion, capers, chopped cucumbers, caviar (optional) pumpernickel bread
Soften cream cheese and add horseradish, dried dill, lemon juice, all purpose seasoning, and Worcestershire. Line cookie sheet with parchment or waxed paper. Spread mixture evenly into rectangle approximately 1/4 inch thick. Chill. Layer the smoked salmon, roll jelly roll fashion. Place on serving tray and garnish. Serve with condiments and pumpernickel bread.