Guest guest Posted October 19, 1999 Report Share Posted October 19, 1999 Here's the second part of my finger food recipes * Exported from MasterCook Mac * Mushroom Lenape Recipe By : Carole A. Resnick ak399 Serving Size : 30 Preparation Time :0:00 Categories : Vegetables Appetizers Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 30 mini phyllo shells 1/2 cup chopped onion -- finely chopped 2 tbsps unsalted butter 8 ozs canned mushrooms -- broiled in butter 1 clove garlic -- minced 1/2 tsp marjoram 1/2 c mushroom broth 1 Tbsp cornstarch 1 tsp Kitchen Bouquet 1/2 c sour cream Saute onions in butter until soft and just beginning to brown. Add drained mushrooms, garlic and marjoram to skillet and cook until mushrooms start to brown. Combine reserved mushroom broth or chicken broth with cornstartch and Kitchen Bouquet. Add to skillet and cook, stirring sauce until it thickens. Remove from the heat and stir in the sour cream. Fill pastry shells and keep warm in oven until ready to serve. - - - - - - - - - - - - - - - - - - Per serving: 18 Calories; 2g Fat (72% calories from fat); 0g Protein; 1g Carbohydrate; 4mg Cholesterol; 34mg Sodium * Exported from MasterCook Mac * Pina Colada Fruit Dip Recipe By : Jeanne Hinds Serving Size : 30 Preparation Time :0:00 Categories : Appetizers Low Fat Fruits Dips Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 lb crushed pineapple in juice -- undrained 2 pkgs instant coconut pudding mix -- (3 1/2 oz) 1 1/2 c milk 1 c low-fat sour cream In food processor bowl with metal blade or blender container, combine all ingredients. Cover; process 30 seconds. Refrigerate for several hours or overnight to blend flavors. Serve with fresh fruit. Makes 5 cups. - - - - - - - - - - - - - - - - - - Per serving: 46 Calories; 1g Fat (19% calories from fat); 1g Protein; 9g Carbohydrate; 2mg Cholesterol; 72mg Sodium NOTES : This fruit dip is served in a hollowed out pineapple half. * Exported from MasterCook Mac * Roasted Pepper Pastry Pockets Recipe By : BH & G Holiday Appetizers, 1997 Serving Size : 32 Preparation Time :0:00 Categories : Appetizers Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 4 tbsps chopped onion -- finely chopped 2 cloves garlic -- finely minced 1 tbsp butter 8 ozs lowfat cream cheese 7 1/2 ozs roasted red peppers -- jarred/drain & chop 4 tbsps grated Parmesan cheese -- Kraft type 2 tsps Italian seasoning 2 frozen puff pastry sheet -- thawed milk parmesan cheese For Filling: cook onion and garlic in hot butter in small skillet for 3 minutes or until onion is tender, stirring occasionally. Remove from heat. Stir in cream cheese, roasted red peppers, parmesan cheese, and seasoning. Set aside. Unfold puff pastry on a lightly floured surface. Roll into a 10 " square. Cut each sheet into 16 2 1/2 " squares. Brush the edges of each pastry with milk. Spoon about 1 tbsp of filling onto the center of each square. Fold in half over the filling, forming a rectangle. Seal edges by pressing with tines of a fork. Cut decorative slits in the top of each pastry. Brush with milk and sprinkle with additional Parmesan cheese. Arrange on an ungreased baking sheet. Bake at 400° about 20 minutes or until golden. Remove from baking sheet; cool on wire racks for 5 minutes. Serve warm. Make ahead directions: Freeze pastries in ziploc bags up to one month. Reheat on baking sheet in 350° oven for 15 minutes or until hot. - - - - - - - - - - - - - - - - - - Per serving: 89 Calories; 6g Fat (61% calories from fat); 2g Protein; 6g Carbohydrate; 5mg Cholesterol; 111mg Sodium * Exported from MasterCook Mac * Southwestern Cheesecake Recipe By : Kay Averiette Serving Size : 16 Preparation Time :0:00 Categories : Appetizers Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 c tortilla chips -- crushed 3 tbsps butter or margarine -- melted 16 ozs cream cheese -- softened 2 eggs 2 c shredded monterey jack cheese 4 ozs chopped green chiles 1 c sour cream 1 c chopped yellow bell pepper 1/2 c green onion -- sliced 1/2 c chopped tomatoes 1/4 c sliced black olives Preheat oven to 325F. Stir together chips and butter or margarine in small bowl; press into bottom of 9-inch springform pan. Bake 15 minutes. Beat cream cheese and eggs in large mixing bowl at medium speed with electric mixer until well blended. Mix in shredded cheese and chilies; pour over crust. Bake 30 minutes. Spread sour cream over cheesecake. Loosen cake from rim of pan; cool before removing rim of pan. Chill. Top with remaining ingredients just before serving. - - - - - - - - - - - - - - - - - - Per serving: 289 Calories; 24g Fat (73% calories from fat); 8g Protein; 12g Carbohydrate; 78mg Cholesterol; 318mg Sodium * Exported from MasterCook Mac * Tortilla Rollups Recipe By : " Treloar, Janet L " <JTRELOAR Serving Size : 60 Preparation Time :0:00 Categories : Appetizers Cheese Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 8 ozs cream cheese 8 ozs sour cream 1 pkg taco seasoning mix 6 ozs Black Olives -- chopped 4 ozs chopped green chiles 1 bunch Green onions -- chopped 10 Flour Tortillas -- Fajita size Cream together the cream cheese and sour cream. Add the taco mixes to blend. Add the olives and jalepeno's. Mix well. Spread on flour tortilla's and roll up. Chill and slice. - - - - - - - - - - - - - - - - - - Per serving: 45 Calories; 3g Fat (56% calories from fat); 1g Protein; 4g Carbohydrate; 6mg Cholesterol; 94mg Sodium * Exported from MasterCook Mac * Vegetable Ladder Loaf Recipe By : BHG Holiday Appetizers Serving Size : 24 Preparation Time :0:00 Categories : Appetizers Vegetables Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 medium red bell pepper -- or yellow or orange 1 1/2 cups spinach -- firmly packed 1/2 cup fresh basil -- firmly packed 1/2 cup Parmesan cheese -- grated 1 garlic clove 1 egg -- beaten 1 package puff pastry -- thawed 1/4 cup toasted pine nuts -- or slivered almonds 2 tbsps bread crumbs 1. Roast peppers and remove skin. Cut into strips. 2. Combine spinach, basil, Parmesan cheese, and garlic in food processor and pulse until well combined. Add 1 tablespoon of the beaten egg and process till nearly smooth. 3. Line two baking sheets with parchment paper or plain brown paper. Unfold sheets of pastry. Put one sheet of pastry on a baking sheet. Brush pastry with some of egg. Sprinkle half of bread crumbs in 3 inch strip down center of pastry. Spread half of spinach-basil combination on top of bread crumbs to within one inch of ends. Sprinkle with half of the nuts. Arrange half of pepper strips evenly over filling. 4. On both sides of filling make 3 inch cuts from the edges toward the center at 1 inch intervals. Starting at one end, alternately fold opposite strips of dough at an angle across filling. 5. Repeat with other half of ingredients. 6. Brush each pastry with beaten egg. 7. Bake at 425º for 25 minutes or until puffed and golden brown. Serve warm. Cut each pastry crosswise into six slices, and then each slice in half to make 24 pieces. - - - - - - - - - - - - - - - - - - Per serving: 8 Calories; 0g Fat (30% calories from fat); 0g Protein; 1g Carbohydrate; 8mg Cholesterol; 10mg Sodium Bon Appetit, Betsy Burtis Derry, NH Quote Link to comment Share on other sites More sharing options...
Recommended Posts
Join the conversation
You are posting as a guest. If you have an account, sign in now to post with your account.
Note: Your post will require moderator approval before it will be visible.