Wash endive, lettuce or parsley and dry well.
Attach greens to cone.
Start from bottom and work upwards.
Use toothpicks for the greens.
Do likewise with the assorted vegetables and insert in the tree for decorations.
Arrange the remaining vegetable dippers on serving plate around the base of tree.
Refrigerate until serving time.
Serves 8 to 10.
eartland Cooking Casseroles Traditional American Recipes.
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.
br>Place 1/2 tablespoon vegetable oil in a medium size
heat 3 tablespoons of the vegetable oil. Add the brisket and
ubes. Serve immediately as an appetizer.
Using a whisk, beat the eggs in a small bowl. Add the milk and whisk until a bit frothy. In a second, larger bowl, mix the flour, baking powder, salt and pepper. Add in the egg mixture and mix until you have a smooth batter. Fold in the oysters and their liquor until they are evenly coated.
Heat the vegetable oil in a large skillet until very hot. Ladle out 3 or 4 oysters and fry until golden brown on both sides, about 4 - 6 minutes. Remove and drain. Serve with tartar sauce or lemon slices and enjoy the first oyster harvest of the fall.
low speed. Add butter and vegetable shortening; continue beating at slow
Preheat oven to 350 degrees F.
Mix cooked macaroni, Alouette (R) Savory Vegetable soft spreadable cheese and milk.
Pour macaroni mixture into buttered casserole dish.
In a separate bowl mix Parmesan , bread crumbs and parsley.
Sprinkle on top of casserole.
Bake in 350 degree F oven for 25 - 35 minutes until bubbly and golden brown.
Serve as an appetizer, entree or side dish.
Heat oven to 350\u00b0.
Grease oblong pan (13 x 9-inch).
Mix all ingredients thoroughly.
Pour into pan.
Spread evenly.
Bake until golden brown, about 25 minutes.
Cut into 2 x 1-inch pieces. Serve warm.
This makes a good vegetable dish served with meat, also good cold.
Preheat oven to 400 degrees F (200 degrees C).
In a mixing bowl, combine the zucchini, biscuit baking mix, Parmesan, Cheddar, eggs, vegetable oil, onion, garlic, parsley, salt and oregano. Spread the mixture into a greased 9x13 inch baking pan and bake 25 to 30 minutes, until golden brown.
Allow the mixture to cool. Cut into small squares and serve warm or cold.
For this ultra-simple recipe, use jumbo Spanish onions, sliced to 1/8 inch thick (#2 or #3 on a slicing machine).
Separate the circles into rings and toss with all-purpose flour.
While tossing, sprinkle the onions with light cream to moisten them.
Keep tossing them all together until they are well-coated.
Deep fry in vegetable shortening and drain well.
Preheat oven to 350\u00b0.
Spread on dough.
Sprinkle vegetables and cheese on top.
Chill before serving.
Cut into appetizer size pieces.
Preheat oven to 350 degrees F (175 degrees C).
In a mixing bowl, stir together the baking mix, vegetable oil, dried parsley, pepper, garlic, egg, Romano cheese, salt and zucchini. Pour the mixture into a lightly greased 8x12 inch pan.
Bake 20 minutes, or until golden brown. Cut into squares and serve.
Preheat oven to 350\u00b0F (175\u00b0C). Lightly grease a 9 x 13-inch baking dish. In a large bowl, mix zucchini, all-purpose baking mix, onion, salt, eggs, Cheddar cheese, vegetable oil and garlic. Spread zucchini mixture into the prepared baking dish. Bake
in the preheated oven 25 minutes or until bubbly and lightly browned. Cut into bite-sized pieces to serve.
Pat crescent rolls onto cookie sheet. Bake at 400\u00b0 for 10 minutes.
Let cool.
Top with cream cheese,
mayonnaise and Hidden Valley Ranch dressing mixture.
Sprinkle mixed vegetables over this and top with grated carrots and grated cheese.
Chill and serve.
Cut into small pieces for a great appetizer.
We like this for Thanksgiving and Christmas for our evening meal with soup.
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.
Rub your hands lightly with vegetable oil to keep the beet
epper, coriander, cumin, oregano, pepper, vegetable stock, and tomatoes; stir to