Posted on 05/31/2019 4:19:23 PM PDT by Jamestown1630
Hoover
I love stuffed mushrooms. I haven’t had them in forever though. Might have to remedy that with your recipe!
Here’s one.
Take Orida home fries, bake them till crispy, pour Lawrys seasoned salt on them and serve.
You can also cover them in cheese and bacon bits.
I like to dip them in a peppercorn ranch dressing.
You’re welcome
Key
*** Need some ideas for upcoming 4th. of July fun. ***
for Memorial Day I did one of these, but in a red, white, & blue Patriotic theme. I would post a pic but don’t have a host.My neighbor didn’t realize, at first, it was cupcakes.I did one in shades of pink for Mother’s Day.
https://www.hallmarkchannel.com/home-and-family/videos/mothers-day-cupcake-bouquet-home-and-family
Perfect!
CUCUMBER SALAD / SWEET LIME VINEGAR
ING 1 1/2 lb 1/8" thick slices English (seedless) cucumbers, Kosher salt 1/4 cup Sweet Lime Vinegar (recipe follows)
tb black sesame seeds, toasted tb fresh lime juice 3 tb fresh tarragon leaves
METHOD Salt cucumber slices, spread out in colander, set over large bowl; drain 30 minutes.Press down to release as much liquid as you can, then blot very dry and transfer to a server. Add Sweet Lime Vinegar, sesame seeds, reserving some for garnish. Toss/combine; chill. Can do ahead 2 days or longer.
SERVE using slotted spoon, transfer to server; discard liquid. Add lime juice and tarragon, toss/combine
(use a fork to separate the cucumbers). Scatter sesame seeds over top and serve.
SWEET LIME VINEGAR
ING 1/2 cup rice vinegar1/2 cup sugar Grated zest and juice of large or 2 small limes
METHOD BTB on med vinegar and sugar, stirring occasionally. Then simmer 2-3 min, sugar dissolves, mixtture is slightly syrupy. Offheat, stir in lime zest and 1/2 of juice. Cool enough to taste, then check for limey-ness, adding more juice if necessary. Cool completely before using. Keeps 2 weeks or longer in the fridge.
Hmmm...my idea of appetizers is generally potato chips and Lipton onion/sour cream mix. Why? Because I found people dodged the Kalamata olives and hummas with homemade pita chips and went straight for this salty, noxious, delicious treat. It brings out the inner child, I guess.
I discovered people love bad appetizers. When I was a member of a tony NYC club, the manager realized that all the folks wanted with their drinks were Pigs in a Blanket.
But I look forward to reading all the recipes posted here!
Potato chips and dip are one of my faves, too.
I know I’ve mentioned this repeatedly, but I wish I could find a blue cheese dip recipe like the ‘Roka’ - I think it was Kraft - that they sold in a blue tin in the 1960s or so.
I’ve tried the blue cheese spread in a jar that our supermarket has at Christmas time, and it just doesn’t have the same ‘tang’.
That looks very nice, and a good balance to the heavy stuff that usually shows up.
Received from Freeper Nopardons, some other fresh ideas:
“My mother always did melon balls (honeydew, cantaloupe, and seeded watermelon) as a summer appetizer. Wedges or sticks of honeydew wrapped in prosciutto (serve with a lime wedge) is also really quite nice.
A coupe glass filled with blueberries (sugar glaze them first ) and tiny melon balls of honeydew is also lovely an unexpected; it’s also quite pretty.
How about stuffed (cream cheese, or Hungarian liptauer cheese...can give you the recipe for that if you’re interested )celery sticks topped with halves of cherry tomatoes or sliced rounds of olives.”
I like stuffed jalapenos, too. My husband got me one of these racks that you can use on the grill or in the oven; really helps to keep them upright and cooking evenly:
That’s a very pretty idea.
A large platter of fragrant, sliced "melone" is a popular end to a meal, garnished with a grind of aromatic nutmeg,
perhaps a dribble of aceto balsamico; maybe a shower of fresh mint, or a sprinkle of sea salt.
The Italian classic is paper-thin prosciutto.....and melon at it peak, perfectly ripe, sweet.....the combination is heavenly.
Maybe Vermont Stores could help you. They will develop old recipes from the 50s and 60s if people ask. I wanted them to bring back a NYC staple called Melo-Rolls. Up your nose with a Melo-Roll was a cat call when I was a kid. It’s an ice cream. I had no recipe, though.
Here’s a blond sangria from Milk Street that I served with appetizers two weeks ago:
1/4 white sugar
8 basil leaves
750 ml bottle of white vinho verde, chilled
2 large celery stalks, cut on the diagonal into 1-inch pieces
Two 2-inch cinnamon sticks
3 T orange juice, plus 1/2 orange, thinly sliced
2 T lemon juice, plus 1/2 lemon thinly sliced
1 peach or nectarine, halved, pitted and sliced
2 cups chilled seltzer or soda water
Put it in a large pitcher or punch bowl and chill.
The vinho verde is Portugese and is a light, somewhat sweet wine. It was fun hunting it down in Alabama but I found it and a great wine shop!
I only used 1 cinnamon stick (two is way too much!) and skipped the peaches because I thought it would muddy the drink.
People kept going back for more; it was very popular.
What will they think of next?
I don’t have chips & dip at home except maybe twice a year, so when it’s offered I dig in! Love your story about pigs in blankets at the club. Another love of mine. A couple times a year I will make molten pigs in blankets......you add cheddar inside the split dog & it gets malty & browns. Heaven!
Melty
That sounds absolutely delicious!
Down here everyone serves this pimento cheese dip that includes mayo, I think. The first time my husband had it, he got sick as a dog! On the other hand, I can now find watercress any time I want and so sometimes make cucumber/watercress sandwiches on buttered white bread. To die for!
I make this for a crowd and it always gets rave reviews. I do make the curried peach preserves as well. You can click on the recipe at the bottom of this one.
http://www.achefslifeseries.com/recipes/32
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