Today's recipes are perfect for the soiree of your retro mod dreams....so put your best sweater set on and choker of pearls, it's time for Old Blue Eyes to serenade your guests....
Bacon wrapped chestnuts
1 -2 tablespoon horseradish (to your taste)
1 tablespoon lemon juice
1/2 teaspoon Worcestershire sauce
1/4 teaspoon salt
1 dash pepper
Mix all ingredients and chill. Serve with chilled shrimp and lemon wedges arranged on a chip and dip platter.
1/2 teaspoon salt (optional)
1/4 teaspoon pepper
1/4 teaspoon ground mustard
1/4 teaspoon Worcestershire sauce
1 1/2 cups milk
2 cups shredded cheddar cheese
In a saucepan melt butter. Stir in flour, salt if desired, pepper, mustard and Worcestershire sauce until smooth. Gradually add milk. Bring to a boil, cook and stir 2 mins or til thickened. Reduce heat. Add cheese. Cook and stir til melted. Transfer to crock pot. Keep warm on LOW.
Serve with bread, ham, sausage, apple slices or broccoli.
3/4 lb puff pastry, defrosted if frozen
1 lb small sausage links, no more than 1/2-inch thick (cut into 1 1/2-inch to 2-inch lengths)
2 tablespoons Dijon mustard
1 egg, beaten with 1 T cold water to make an egg wash
Preheat oven to 425 degrees. Lightly dust a work surface with flour and roll out the puff pastry to about 1/8-inch thick. Cut the dough into small triangles 2 inches wide along one side. Brush the sausage pieces with the mustard. Place a sausage along one edge of the puff pastry and roll it around the sausage. Brush with some of the egg wash and sprinkle with salt and pepper. Repeat with all the sausages and puff pastry triangles. Transfer to a parchment-lined baking sheet and bake for about 20 minutes. Serve warm.
Makes about 24 appetizers.
1 (6 ounce) package jell-o brand orange flavor gelatin or 2 (3 ounce) packages jell-o brand orange flavor gelatin
1 cup cold water
1 (11 ounce) can mandarin orange segments, drained
1 (8 ounce) container Cool Whip Topping, thawed, divided
Stir boiling water into gelatin in large bowl 2 minutes until completely dissolved. Stir in cold water.
Place orange segments in 6-cup mold, spoon 2 cups gelatin mixture into mold over oranges.
Refrigerate about 30 minute or until set, but not firm (should stick to finger). Meanwhile, refrigerate remaining gelatin mixture about 30 minutes or until slightly thickened (consistency of unbeaten egg whites). Stir in 2 cups of the whipped topping with wire whisk until well blended. Pour over gelatin layer in mold. Refrigerate 4 hours or until firm then unmold. Serve with remaining whipped topping. Store leftover gelatin mold in refrigerator.
Bacon Wrapped Chestnuts
1/4 cup soy sauce
1/4 cup brown sugar
8 slices bacon, cut in half crosswise
Marinate the water chestnuts in soy sauce for 1 hour. Drain. Roll each chestnut in the brown sugar.
Wrap each chestnut with a piece of bacon. Secure with a toothpick. Arrange on a cake rack in a shallow baking pan. Bake at 400 degrees F for about 30 minutes or until golden brown. Drain on paper towels. NOTE: This can be prepared ahead of time and stored in refrigerator until ready to bake.
1 cup shredded colby cheese
1 (4 ounce) can chopped green chilies
1 bunch green onion, chopped
1 tablespoon onion powder
1 teaspoon Tabasco sauce
1 teaspoon paprika
1/2 teaspoon garlic salt
1/2 teaspoon garlic powder
1/2 teaspoon cayenne pepper
salt, to taste
fried, crumbled bacon strips
Let cream cheese come to room temperature. In bowl, combine all ingredients. Blend well. Place mixture on wax paper or plastic wrap. Wrap and form into ball. Roll in bacon. Chill for several hours or overnight.
1 -2 tablespoon milk, as needed
1 (1 1/4 ounce) packet hidden valley dry ranch dip mix
10 green olives, diced very small
Wash celery. Dry well with a paper towel (very important). Cut into 3" pieces, and set aside. Put cream cheeses into a glass bowl. Put in microwave for 45 secs., until soft. Add enough milk to get creamy texture, starting with 1 T. and adding more if needed. Add Ranch dip mix, diced green olives, and add to all. Mix well.
Stuff celery with cream cheese mixture. Wrap, and put in refrigerator for at least 1 hours.
1 tablespoon prepared mustard
1/2 teaspoon white vinegar
1/4 teaspoon salt
1 tablespoon sugar
paprika (to garnish)
1 green onion, finely minced
1 egg (beaten)
1/2 teaspoon minced garlic
1/8 teaspoon garlic salt
1/2 cup Italian style breadcrumbs
1 teaspoon oregano leaves
1 tablespoon melted butter, cooled
2 tablespoons finely grated parmesan cheese
1 tablespoon finely grated romano cheese
2 tablespoons finely grated mozzarella cheese (for stuffing)
1/4 cup finely grated mozzarella cheese (for garnish)
1/4 cup melted butter
fresh parsley (for garnish)
Preheat the oven to 350°F. Lightly oil a small baking dish. Gently wash and stem mushrooms; pat dry. Combine clams, onions, garlic salt, minced garlic, butter and oregano in a bowl and mix well. Add Italian bread crumbs, egg, clam juice, mixing well. Add Parmesan, Romano, and Mozzarella cheeses to the clam stuffing and mix well. Place approximately 1 1/2 teaspoons of the clam stuffing mixture inside mushroom cavity and slightly mound (You should be able to stuff between 8- 12 mushrooms depending on the size of mushrooms).
Place the stuffed mushrooms in slightly oiled baking dish and pour 1/4 cup melted butter over the top of the mushrooms. Cover and place in oven for about 35- 40 minutes. Remove cover; sprinkle the 1/4 cup freshly grated mozzarella cheese on top and pop back in oven just so the cheese melts slightly. Garnish with freshly diced parsley. Serve hot.
1 (16 ounce) bag mini marshmallows
Put all ingredients into one very large microwave-safe bowl, place in microwave for 1 1/2 minutes on high, mix well. Plop onto waxed paper. Form into rectangular shape of any thickness. Allow to cool for 20 minutes. Use pizza cutter to slice. Store in airtight container.
4 cups orange juice
2 liters ginger ale, chilled
1 -2 quart oranges or 1 -2 quart pineapple sherbet