Onion
Garlic
Pimento
Bell Pepper
Anchovies
Parsley
Crumbled bacon topping
Chop all ingredients finely. Use to top cherrystone clams. Sprinkle with garlic powder, salt and pepper. Bake in hot oven for about 15 minutes. This recipe was given to me by the chef at Alexander's Three Restaurant in Arlington,Virginia, but he did not specify amounts. I just use a little of everything and it tastes delicious!
3 pieces stick cinnamon
2 teaspoons whole clove
1 whole nutmeg (or 1/2 teaspoon ground nutmeg)
1/2 gallon (8 cups) apple cider
1 cup sugar
2 cups orange juice
1/2 cup lemon juice
1/2 cup apple brandy (optional)
Tie cinnamon, cloves and nutmeg in a small piece of cheesecloth. Combine with cider and sugar in a large saucepan. Simmer 15 minutes; remove spice bag. Stir in orange and lemon juices. Heat until bubbly-hot. Pour into heated punch bowl. Add oranges studded with whole cloves for garnish, if desired. Makes 20 four-ounce servings.
4 tablespoons cognac
1/2 teaspoon orange extract
4 slices orange peel
1 cup hot cocoa mix
3 cups hot water (almost boiling)
Whipped cream
In each of four mugs place 1 tablespoon cognac, 1/8 teaspoon orange extract and a slice of orange peel. In a pitcher, combine cocoa mix and hot water; mix well. Pour into mugs. Top with whipped cream. Makes 4 servings.
2/3 cup chopped ripe olives
2/3 cup grated American cheese
3/4 teaspoon chili pepper
1 pkg. pie crust mix (or homemade based on 1-1/2 cup flour)
Combine olives with cheese and chili. Roll pastry thin, cut into 2″ rounds. Place scant teaspoon of filling on each round. Moisten edges; fold over to make a half-moon. Pinch edges to seal. Place on cookie sheet and refrigerate. At party time, heat oven to 475 degrees. Bake 10-12 minutes. Serve hot. Makes 36 snacks.
2 cup wheat corn chex cereal
2 cup corn chex cereal
2 cup rice chex cereal
3/4 cup salted nuts
6 tablespoon butter or margarine
4 teaspoons Worcestershire sauce
1 teaspoon seasoned salt
Heat oven to 250. Melt butter in large shallow pan over low heat. Stir in Worcestershire sauce and seasoned salt. Add the cereals and nuts. Mix over low heat until all pieces are coated. Heat for 45 minutes in the oven, stirring every 15 minutes. Spread out on paper towels to cool. Makes 6-3/4 cups.
1 pkg. Pepperidge Farm Puff Pastry
2 3-oz. pkgs. cream cheese, softened
2 tablespoons minced green onion
1/4 teaspoon chili powder
1/8 teaspoon garlic powder
32 pimento stuffed olives
Thaw folded pastry sheets about 20 minutes; unfold gently. Cut each sheet into 16 squares measuring about 2-1/2 x 2-1/2 making a total of 32 squares. Blend cream cheese into onion, chili powder and garlic powder. Place pastry squares on ungreased baking sheet. Cut and shape as indicated in diagram below.
Place teaspoon of cheese mixture in center of each pinwheel. Top with olive. Bake at 400 for 10 minutes or until puffed and golden. Makes 32 snacks.
1 cup milk
1 envelope Maxwell House Cappuccino Vanilla flavor
1 scoop vanilla ice cream
Place milk and cappuccino in blender container; cover. Blend on high speed until cappuccino is dissolved. Add ice cream; cover. Blend until smooth. Serve at once with a scoop of your favorite ice cream on top, if desired. Makes one 1-1/4 cup serving.
1 8-oz. carton sour cream
2 tablespoon Old El Paso Jalapeno relish
1/2 teaspoon onion salt
Combine and serve with tostadas or corn chips. Add more relish if desired.
1 quart strong coffee brew
2 tablespoons sugar
2 cinnamon sticks
8 whole cloves
2 inch lemon peel strip
1/2 cup coffee liqueur
In a medium saucepan, combine coffee, sugar, cinnamon sticks, cloves, lemon peel; simmer for two minutes. Add coffee liqueur; stir well. Serve in hot demitasse cups. Serve with cinnamon sticks and lemon peel, if desired. Makes 1 quart.
Peelings of 2 oranges, thinly slivered
Peelings of 2 lemons, thinly slivered
3 cinnamon sticks
6 whole cloves
6 whole allspice
2 tablespoons sugar
8 ounces cognac
2 ounces orange liqueur
1 quart strong black coffee
In a chafing dish, combine orange and lemon peels, cinnamon, cloves, allspice and sugar. Add cognac and orange liqueur. Cook and stir until hot. Ignite, being careful because flame will flare up. Mix until sugar is dissolved. Gradually add coffee; stir well. Serve in hot demitasse cups with a lemon slice, if desired. Makes 10 servings.
Ginny's Cookbook 