3 medium Tomatoes -- seed and chop
1 Garlic clove -- minced
1 Green onion -- chopped
1 tablespoon Dried basil leaves
1/4 teaspoon Salt
1 1/3 cups Mozzarella cheese -- shredded
4 Tortillas
1 tablespoon Olive oil
Combine tomatoes, garlic, green onion, basil and salt.
Sprinkle 1/3 cup cheese over one half of each tortilla. Top with about
1/3 cup tomato mixture. Fold tortilla in half over top of filling. Seal
edges with toothpicks. Brush both sided with oil. Barbecue over medium
coals or broil under preheated broiler for 4 to 5 minutes on each side
or until golden brown and cheese melts. Cut each tortilla in half for
lunch entree or in 4 triangles each for appetizers.
Saturday, January 2, 2010
Monday, December 28, 2009
Italian Sausage in Tomato Sauce
Italian Sausage in Tomato Sauce
2 pounds Italian Sausage
2 tablespoons Olive oil
2 cups Tomato sauce
1 teaspoon Oregano
1 cup Chablis wine
1 pound Mushrooms -- fresh and sliced
Saute Italian sausage for a few minutes in olive oil - just long enough
to seal it or firm it up. Remove sausage and let cool. Cut into bitesize
pieces. Mix the rest of the ingredients in the skillet. Bring to
a boil. Add sausage and cook for 1 hour on low heat. Serve as a hot
appetizer. You may wish to be cautious with the wine at first.
Some may find 1 cup too much.
2 pounds Italian Sausage
2 tablespoons Olive oil
2 cups Tomato sauce
1 teaspoon Oregano
1 cup Chablis wine
1 pound Mushrooms -- fresh and sliced
Saute Italian sausage for a few minutes in olive oil - just long enough
to seal it or firm it up. Remove sausage and let cool. Cut into bitesize
pieces. Mix the rest of the ingredients in the skillet. Bring to
a boil. Add sausage and cook for 1 hour on low heat. Serve as a hot
appetizer. You may wish to be cautious with the wine at first.
Some may find 1 cup too much.
Monday, December 21, 2009
Crabmeat Appetizer
Crabmeat Appetizer
8 ounces cream cheese -- softened
1/4 cup cocktail sauce
8 ounces crab meat
Spread cream cheese on serving plate.
Pour cocktail sauce over cream cheese; top with crab meat.
Serve with crackers or cocktail rye bread slices.
8 ounces cream cheese -- softened
1/4 cup cocktail sauce
8 ounces crab meat
Spread cream cheese on serving plate.
Pour cocktail sauce over cream cheese; top with crab meat.
Serve with crackers or cocktail rye bread slices.
Tuesday, December 15, 2009
Creamy Pizza Fondue
Creamy Pizza Fondue
1/2 pound Ground round (85% lean)
1 Small onion -- chopped
1 tablespoon Melted butter or olive oil
2 cans (10 oz.) pizza sauce
1 tablespoon Cornstarch
2 teaspoons Dried oregano
1/2 teaspoon Garlic powder
2 1/2 cups Shredded Cheddar cheese -- (about 10 ounces)
1 cup Shredded mozzarella cheese -- (about 4 ounces)
1. In a large frying pan, cook ground beef and onion in butter over
medium heat, stirring to break up lumps of meat, until beef is browned
and onion is softened, 5 to 7 minutes.
2. In a medium bowl, combine pizza sauce, cornstarch, oregano, and
garlic powder. Stir until well mixed. Add to ground beef mixture in pan
and cook, stirring occasionally, until mixture thickens and bubbles, 5
to 7 minutes.
3. Reduce heat to low and add cheese, a third at a time, stirring well
after each addition. Transfer to a chafing dish or fondue pot.
1/2 pound Ground round (85% lean)
1 Small onion -- chopped
1 tablespoon Melted butter or olive oil
2 cans (10 oz.) pizza sauce
1 tablespoon Cornstarch
2 teaspoons Dried oregano
1/2 teaspoon Garlic powder
2 1/2 cups Shredded Cheddar cheese -- (about 10 ounces)
1 cup Shredded mozzarella cheese -- (about 4 ounces)
1. In a large frying pan, cook ground beef and onion in butter over
medium heat, stirring to break up lumps of meat, until beef is browned
and onion is softened, 5 to 7 minutes.
2. In a medium bowl, combine pizza sauce, cornstarch, oregano, and
garlic powder. Stir until well mixed. Add to ground beef mixture in pan
and cook, stirring occasionally, until mixture thickens and bubbles, 5
to 7 minutes.
3. Reduce heat to low and add cheese, a third at a time, stirring well
after each addition. Transfer to a chafing dish or fondue pot.
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