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Caribbean Chutney Mold
Looks as good as it tastes. Will work with any chutney. 1 8-ounce package cream cheese, softened 3 tablespoons mango chutney (preferably the chunky kind) 1/4 teaspoon curry powder 1/4 cup chopped nuts Line a 1-cup bowl with plastic wrap. Set aside. In a small bowl, mix the cream cheese, chutney and curry powder until blended. Place nuts in bottom of prepared bowl. Pour in the cream cheese mixture. Press to flatten and fill sides of bowl completely. Cover with plastic wrap and chill at least one hour. Sever with crackers. Rosemary Pecans This combination of seasonings is amazingly complimentary. Whenever I serve these nuts, I find my guests virtually licking the crumbs from the bottom of the bowl. Makes 3 cups 4 tablespoons (½ stick) butter or margarine 1 tablespoon dried rosemary leaves 1/4 teaspoon dried basil 2 teaspoons seasoned salt 3 drops hot sauce 3 cups pecan halves Preheat oven to 325 degrees. Melt butter, and then stir in the rosemary, basil, salts, and hot sauce. Add the pecans and mix until coated. Spread pecan mixture on a large baking sheet in a single layer. Bake in 325-degree oven for 8-10 minutes, until pecans are aromatic and slightly dried, but not burnt. Let cool and serve at once, or store in a tightly covered container. |
RECIPESLunch FareGrilled Italian Sandwiches
Good for a nippy day on the water, and certainly more enticing than a cold sandwich. Makes 4 sandwiches 1 round loaf Italian Home style bread, store sliced 1 large jar roasted peppers 1/2 pound provolone cheese, sliced 1/4 pound hot Capacola ham, sliced 1/4 pound turkey breast, sliced 2 tablespoons butter Make up sandwiches. Using two slices of bread, layer all items to cover bread slice, beginning with cheese and ending with cheese. A layer of drained, roaster peppers goes on the center. Melt 1 tablespoon of the butter in a large skillet. Place sandwiches on skillet. You will likely need to cook these two at a time. Place a flat plate or press on top of sandwiches. Turn to toast second side. Sandwiches are done when both sides are toasted and cheese is melted. Serve! Fruited Chicken Salad
Use as a sandwich filling, or scoop salad atop lettuce leaves. Try this with any dried fruit or nut, such as cranberries and almonds, or apricots and walnuts. Serves 1-2 This makes enough for two sandwiches or for I serving of chicken salad. 1 cup coarsely chopped cooked chicken 2 tablespoons dried mixed fruit bits 2 tablespoons chopped pecans 2 stalks celery, chopped 2 tablespoons mayonnaise pinch dried thyme leaves Place all ingredients in a small bowl and stir until combined. Chill well. Gourmet Tuna Salad
Stuff in rolls or scoop atop lettuce for a salad platter. Serves 2 – 3. 1 s-ounce can tuna, drained 2 scallions, sliced thin R tablespoons sliced olives 1 stalk celery, diced 3 to 4 tablespoons mayonnaise 3 to 4 tablespoons diced fresh tomato Freshly group black pepper to taste Place tuna in a small mixing bowl and break up chunks with a fork. Stir in the scallion, olives, scallion, nd black pepper. Fold in the tomato. Cover and chill at least 30 minutes before serving. |
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