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My family craves these for a pre-dinner appetizer:
Hot Olive Cheese Balls
5 oz. your favorite cheese spread We like sharp cheddar.
1 stick butter, softened
1 and 1/4 C. flour
48 pimiento stuffed olives
Drain and dry olives very well on paper towels.
Mix butter, flour and cheese until well blended.
Pinch off small amount of dough and form ball around olive making sure to seal well.
Place on baking sheet with parchment paper and chill for an hour. You can make these the night before or even freeze them for a week.
Bake chilled cheese balls at 400 degrees for about fifteen minutes and serve warm.
I always warn my guests that the olive could be very hot if not cooled for a little while.
I've made this both for a Thanksgiving meal and at Christmas. It's a pretty salad and I like to do it composed style on individual salad plates.
Pear Salad
Pears. I use Riviera sliced thinly length-wise with the seeds removed.
Small red onion, thinly sliced
Blue cheese. I use Amableu, a tasty, moderately priced cheese.
Candied pecans You can buy these or they're easy to make in the microwave.
Fresh pomegranate seeds. Optional.
Tossed mixed greens
Dressing:
1/4 C. real maple syrup
1/4 C. apple cider vinegar
1/2 mayonnaise
2T. brown sugar
1/2 t. salt
1/4 t or more cracked black pepper
My family craves these for a pre-dinner appetizer:
Hot Olive Cheese Balls
5 oz. your favorite cheese spread We like sharp cheddar.
1 stick butter, softened
1 and 1/4 C. flour
48 pimiento stuffed olives
Drain and dry olives very well on paper towels.
Mix butter, flour and cheese until well blended.
Pinch off small amount of dough and form ball around olive making sure to seal well.
Place on baking sheet with parchment paper and chill for an hour. You can make these the night before or even freeze them for a week.
Bake chilled cheese balls at 400 degrees for about fifteen minutes and serve warm.
I always warn my guests that the olive could be very hot if not cooled for a little while.
Very tasty!
Quote:
Originally Posted by Lodestar
I've made this both for a Thanksgiving meal and at Christmas. It's a pretty salad and I like to do it composed style on individual salad plates.
Pear Salad
Pears. I use Riviera sliced thinly length-wise with the seeds removed.
Small red onion, thinly sliced
Blue cheese. I use Amableu, a tasty, moderately priced cheese.
Candied pecans You can buy these or they're easy to make in the microwave.
Fresh pomegranate seeds. Optional.
Tossed mixed greens
Dressing:
1/4 C. real maple syrup
1/4 C. apple cider vinegar
1/2 mayonnaise
2T. brown sugar
1/2 t. salt
1/4 t or more cracked black pepper
1 14 oz can sliced peaches
1 14 oz can pineapple
1 14 oz can pear halves (sliced)
1 14 oz can apricot halves
1/3 cup butter
1/4 cup light brown sugar
4 tsp curry powder
Preheat oven to 325 F.Drain all fruit well.Melt butter with sugar and curry powder.In large oven pie shell combine fruit pretty and pour butter mixture over and bake for 1 hour.Serve immediately or cool and refrigerate well sealed for up to 2 weeks.
Prepare round cake pan by greasing bottom only and adding a fitted wax paper sheet on top and greasing with butter again.
Blend all together well
Set oven temperature to 350 F and bake for 1 hour
Let cool and loosen from the cake rim
I always add a lemon icing on top of the cake and serve with whipping cream OR make a chocolate icing. Both are delicious
Slice up enough yellow onions to fill the small roasting pan (or the crock pot). Dot with a full cube (1/4 pound) of dairy butter. Grate on some freshly ground black pepper, cover tightly, and cook on lowish heat until the onions are caramelized. It takes a couple of hours.
These onions go wonderfully with the standard roast turkey dinner and they go quite nicely with just about anything else you might want to cook.
This sounds very good. I love caramelized onions. I am a huge fan of onions, but I really never liked my mother's creamed pearl onions. (Sorry Mom).
1 14 oz can sliced peaches
1 14 oz can pineapple
1 14 oz can pear halves (sliced)
1 14 oz can apricot halves
1/3 cup butter
1/4 cup light brown sugar
4 tsp curry powder
Preheat oven to 325 F.Drain all fruit well.Melt butter with sugar and curry powder.In large oven pie shell combine fruit pretty and pour butter mixture over and bake for 1 hour.Serve immediately or cool and refrigerate well sealed for up to 2 weeks.
Prepare round cake pan by greasing bottom only and adding a fitted wax paper sheet on top and greasing with butter again.
Blend all together well
Set oven temperature to 350 F and bake for 1 hour
Let cool and loosen from the cake rim
I always add a lemon icing on top of the cake and serve with whipping cream OR make a chocolate icing. Both are delicious
Enjoy
Alm, I usually have at least a vague recollection of many of the recipes and dishes that you post. I don't think I have ever had a Clementine cake.
With the ingredients and quantities, you have given I am wondering about the texture of the cake. Is it very dense? Similar to marzipan which we love.
Thank you Alm. I have not made curried fruit in a long time.
Butter cookie stars with a flattened ball of coconut/Marzipan/candied pineapple macaron and a red candied cherry for SO. A labor of love and a pain in the ... .
Mini pecan pies in tiny pie shaped forms a CD friend gifted me years ago. Greetings to Idaho!
Some sugared and some spiced nuts. Cheese and fresh fruit.
It will be the two of us and our furries.
Yes, I will have the best saltwater Foccaccia I ever made Rib eye or filet for SO. Fish and seafood is somewhat iffy here and has be disappointing. So if I say a good brat sliced over my salad will I get banned?
And don't forget the Chex cereal mix! Trusty old recipe that always meant holidays have arrived at my childhood home.
(I'd pick out the mixed nuts and push the pretzels to the side. It seemed fair compensation for my mom poking the bottoms of all the holiday boxed chocolates to find her favorites.)
A brat? No seafood? You must be in Wisconsin, Threestep2.
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