Sprinkle 8 x 8-inch baking dish with bread crumbs.
Layer 1/2 of roasted peppers, artichoke hearts, mushrooms and olives. Sprinkle with bread crumbs and garlic powder.
Repeat layer. Drizzle oil before baking over the antipasto. Sprinkle with paprika for color.
Heat in 350\u00b0 oven until heated through.
Serve with garlic bread.
Cook pasta in boiling salted water 10 mins, or until al dente. Drain.
Meanwhile, heat reserved oil in a large, deep frying pan over medium-high heat. Cook sausages for 7 mins, or until browned and cooked through. Set aside and slice thickly.
Add tomato sauce, antipasto, artichokes and olives to frying pan. Bring to a boil. Reduce heat and simmer, stirring occasionally, for 5 mins, or until sauce thickens. Add sausage and pasta and toss to combine. Top with shaved Parmesan to serve.
Chop all the veggies.
Mix the antipasto with the yogurt.
Toss all ingredients together (including the dressing) until well combined.
venly over dough. Top with antipasto and oregano. Fold dough from
br>To make into an appetizer:
Spoon ratatouille into the
In small bowl combine chicken, chopped celery, almonds and onion.
Add mayonnaise, curry powder and lemon juice.
Mix well. Cover mixture with plastic wrap and refrigerate for 1 hour or longer so that flavors blend and develop.
To serve, place 1 teaspoon of appetizer on \"carrier\" of choice.
Yield:
1 1/4 cups, enough for 36 servings on fruit, vegetables or crackers.
Make Rich Tea Biscuit dough, adding more milk to make a drop biscuit dough. Spread the dough 1/2 inch deep in an oblong 9 x 12-inch baking dish. Peel and pare apples; cut in eighths. Press apple slices into top of dough very close together. (It won't hurt if more than a layer thick.) Dot with butter or oleo. Mix cinnamon and sugar together.
Sprinkle over apples. Bake at 350\u00b0 for 30 minutes or until done. Serve warm or cold with Lemon Sauce (recipe follows).
he bottom.
YIELD: This recipe serves 5 people with about
until delicately browned.
The recipe also says you can also
lour and 1/2 cup Recipe #453973 (one batch without added
irections for sauce:
This recipe makes enough sauce for about
Combine lemon juice, thyme, sugar, and Dijon in bowl and then slowly whisk in oil. Set aside. Combine shrimp, cheese, olives, peppers in large bowl. Cover with vinaigrette and marinate overnight or at least 6 hours. Add salami just before serving. Drain and serve on lettuce leaves or just place bowl at appetizer table and allow guests to use decorative toothpicks to spear nibbles.
I also have a separate recipe posted on RecipeZaar for Schmaltz
Preheat oven to 350 degrees.
Mix together all meatball ingredients and roll into balls.
Bake on pan with sides such as cake pan or jelly roll pan for 20 minutes.
Meanwhile mix together all sauce ingredients in large pan on top of stove.
Simmer 15 minutes.
Once meatballs are baked add to sauce and mix well.
Simmer 15 minutes.
I like to simmer the meatballs and sauce in my crockpot.
Prepare Marinated Mushrooms; set aside. Combine vinegar, dried basil, oregano and black pepper in small bowl. Add oil; whisk until well blended. Add mozzarella cubes; stir to coat. Marinate, covered, in refrigerator at least 2 hours.
Drain mozzarella cubes, reserving marinade. Wrap 1/2 of prosciutto slices around provolone sticks; roll up remaining slices separately. Arrange mozzarella cubes, prosciutto-wrapped provolone sticks, prosciutto rolls, Marinated Mushrooms, pepperoncini, salami, artichoke hearts and olives on large platter lined ...
Drain antipasto in a strainer set over
Use large round platter or Lazy Susan.
Arrange tuna fish in center and surround with all other ingredients, forming a pattern. Serve with a cruet of olive oil and vinegar for individual seasoning.
Preheat oven to 400\u00b0.
Spray pie plate or tart plate with non stick spray and line with crust.
Prick crust all over.
Combine all remaining ingredients except the capers in large mixing bowl.
Carefully pour into pie plate.
Sprinkle the capers on top.
Bake in prheated oven about 50 minutes at about 400\u00b0, or until done.
Serve with salad or cut into small pieces for an appetizer.
nd is excellent in an antipasto served with crackers.
Heat butter in skillet; add anchovies, mushrooms and garlic. Saute and add wine and 1 tablespoon of lemon juice.
Increase heat and cook 5 minutes.
Season with pepper.
Cool to almost room temperature and add cheese, salami, onion, capers and parsley. Add remaining lemon juice, olive oil and vinegar; toss well. Refrigerate overnight.
Serve at room temperature as appetizer. Makes 2 cups.