y dicing them into very small pieces, placing each vegetable in
tablespoons butter and 1 small thinly sliced onion and saute
Spread refried beans over platter. Mix salsa and sour cream. Spread over beans.
Layer with green onions, black olives, cheese and tomatoes.
Serve with chips.
Serves 12 as appetizer.
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.
nd dice them into very small cubes.
Put the mango
Drain artichokes and save marinade.
Saute onion and garlic in part of the marinade for about 5 minutes.
Beat eggs and add all other ingredients.
Bake at 325\u00b0 for 30 minutes in a 7 x 11-inch baking dish.
Cut into 1-inch squares, serve hot.
May be cooked in smaller container for thicker slices.
Serve as a vegetable, side dish or appetizer.
est results.
Yield: 24 appetizer servings.
Combine all ingredients, except shortening; beat until well blended and smooth.
Batter will be thin.
Melt shortening until it is 1/2-inch deep in a large skillet.
Drop batter by teaspoonfuls into hot shortening.
Fry until golden brown; turn and brown on the other side.
Drain on paper towel.
Serve at once.
Makes about 36 small appetizer fritters.
ut, food processor or blender, small sieve.
Place pesto in
br>Rinse and dry the small tomatoes.
Put the cooled
To roast walnuts, broil at 350 for 10 minutes until brown and roasted. Let cool! Break into small bits.
Cut parmesan cheese into small cubes.
Combine salt and garlic first, curshing garlic very well and mixing with salt.
Add remaining ingredients.
Spoon small amount onto separate washed leaves of endive. Top with walnuts.
Arrange on platter and you can make extras walnuts to put in the center if desired.
Combine all ingredients and spread on slightly pretoasted muffin halves.
Chill overnight.
Cut into appetizer-sized pieces when chilled.
Then broil to melt everything.
Serve warm.
Cut avocados in half lengthwise, separate and remove seed. Set aside.
Mix all other ingredients in top of double boiler and heat until sauce is smooth, stirring constantly.
Spoon hot sauce into halves and serve as an appetizer or cut avocado into cubes and serve with toothpicks to dip in sauce as an hors d'oeuvre.
auce (page 266 in the Small Victories cookbook), the gochujang mixture
Combine the peppers, feta and olives in a large bowl.
Add the olive oil and toss gently.
Add the remaining ingredients and toss gently again.
Adjust seasonings, cover and chill at least 5 hours before serving.
Serve this with toasted pita bread as an appetizer.
Marinate shrimp for 2 hours in oil, vinegar, lemon juice, Tabasco and onions.
Add tomatoes, olives, parsley, salt and oregano.
Marinate, stirring gently 3 or 4 times, for 2 to 3 hours (or longer).
When ready to serve, add avocado and place semi-drained in a lettuce lined glass bowl or for individual servings, serve in icers, large sea shells (for cooking and serving) or in individual ramekins.
Makes 6 appetizer servings.
eatballs).
Recipe courtesy of Small Victories by Julia Turshen, buy
Wash shrimp, put in bowl - sprinkle with salt, cayenne pepper and squeeze lime over.
Cut and butter bread rounds.
(I use top of sherry glass to cut the bread) Grate cheese, add onion and green pepper.
Drain shrimp and cut small or rub over grater.
Mix all together with a little mayo and spoon onto rounds.
Can be frozen on cookie sheet and put in plastic bag.
Do not thaw.
Put on cookie sheet for 2-3 minutes under broiler until they start to brown, remove and serve immediately.
Trim basil leaves into small circles about 1 inch in diameter.
Thread watermelon and mozzarella cheese on toothpicks, sandwiching a basil leaf in between. Arrange on a serving plate.
Pour olive oil and balsamic vinegar over toothpicks. Sprinkle salt and black pepper on top.
Blend all ingredients together well.
Spread on crackers or small rounds of French bread and toast under the broiler until bubbly.