Dinner Menu 16

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Cooking receipe to make Dinner Menu 16 under category Everyday Recipes. You may find some video clips related to this receipe below.

DILL PICKLE PINWHEELS

1 8oz pkg cream cheese 8 medium to large

3 tsp horseradish Polish dill pickles

2 pkg chipped ham (drained)

Soften cream cheese; mix with horseradish in a small bowl. Separate ham

into slices; overlap 2 to 3 slices on wooden cutting board. Spread with cream

cheese mixture; place pickle at one end. Roll up, tucking ends. Chill for

about 1 hour; slice each into 6 to 8 pieces. Arrange on serving dish. YIELD:

48-60 servings.

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CLASSIC CHOCOLATE FONDUE

3/4 cup heavy cream

12 oz high quality bittersweet chocolate, finely chopped

1 to 2 Tbsp cognac, brandy or liqueur

For dipping: Pound cake; large fresh strawberries with stems attached; fresh

pitted cherries; fresh pineapple; dried apricots; glazed oranges

In a medium, heavy bottom saucepan, heat cream until very hot. Add the

chocolate and let stand until softened, about 3 minutes. Add cognac and whip

until smooth. Transfer to a ceramic fondue pot or chafing dish and keep warm

over fondue burner. Serve immediately with dipping ingredients of your choice.

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SIMPLE DEVILED EGGS

12 eggs

1/2 cup Miracle Whip Light

1 to 2 Tbsp whole milk

2 heaping tsp mustard

Dash of salt

Hard boil eggs. Peel while still warm. Slice in half and remove yolks.

Set halves aside.

Thin Miracle Whip with milk. Add mustard and mix. Mash the egg yolks.

Stir in the Miracle Whip and mustard mixture. Add a dash of salt.

Evenly fill reserved halves, using all the filling. Sprinkle top of

each with black pepper and/or paprika. Chill.

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CHEESY CRESCENT DOGS

8 franks or wieners

4 process cheese slices, each cut into 4 strips

1 can (8 oz) refrigerated crescent dinner rolls

Cut a lengthwise pocket into each frank to within 1/2″ of ends;

insert 2 process cheese strips into each pocket. Separate crescent roll dough

into triangles; wrap 1 triangle around each frank. Place on ungreased cookie

sheet, cheese side up. Bake at 375 degrees for 12 minutes or until golden

brown.

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Broncos

ROASTED RED PEPPER & BLUE CHEESE TART

1 pizza crust mix, mixed according to directions

Filling:

1/2 12oz roasted red peppers, drained, patted dry

4 oz blue cheese, crumbled or sliced

1 1/4 tsp fresh rosemary, chopped, or

1/2 tsp dried rosemary, crushed

1/2 tsp grated lemon zest

Bake crust before filling, cutting 5-10 minutes off the directions for

baking a filled pizza, or until a light golden brown.

Cut red peppers into 1 1/2″ pieces. Arrange a layer of red peppers on

bottom of the tart shell. Top with crumbled blue cheese. Sprinkle with

rosemary and lemon zest. Bake 10 more minutes at 375 degrees or until cheese

is melted and bubbly. Cool 10 minutes on wire racks. Remove from pan onto

serving plate. Garnish with rosemary sprigs. Serve warm.

NOTE: If blue cheese is not to your taste, you may substitute a milder cheese

of your liking.

Calories 200; Fat 9g; Cholesterol 21mg; Sodium 488mg

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BOULDER BLACK BEAN SOUP

2 tsp olive oil

1 medium onion, chopped

3 cloves garlic, minced

1 tsp dried whole oregano

1/2 tsp dried whole thyme

1/2 tsp cumin

1/4 tsp cayenne pepper

3 cups canned black beans, rinsed and drained

3 cups low sodium chicken broth

1 jalapeno pepper from can, chopped (opt)

Heat oil in large saucepan over medium heat. Saute onion and garlic

until tender, about 5 minutes. Stir in oregano, thyme, cumin and pepper; cook

1 minute longer. Place half the beans in a blender and puree until smooth,

adding chicken broth as needed to make a smooth puree. Add puree, remaining

whole beans and broth to saucepan. Bring to a boil over medium heat, then

simmer uncovered for 20-30 minutes. Serve garnished with diced tomatoes and,

if desired, onion and shredded cheese.

Calories 141; Fat 4.5gm; Cholesterol 0mg; Sodium 32mg

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CALIFORNIA WRAP

1/4 cup prepared guacamole

1 medium tomato, cut into thin wedges

1 cup shredded carrot

4 slices Havariti cheese or other cheese of your liking

1 cup sprouts; alfalfa or radish

4 6″ low-fat flour tortillas

Spread 1 tablespoon guacamole across each tortilla. Top each with

tomato slices, shredded carrots and sprouts, distributed evenly. Cut choose

slices in half and place in center of tortilla. Roll up tortillas and serve.

Nutritional Analysis per wrap: Calories 278; Fat 9gm; Cholesterol 21mg; Sodium

488 mg

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Dips

HOT ARTICHOKE DIP #1

1/2 cup mayonnaise

1/2 cup sour cream

1 can (14 oz) artichoke hearts, drained, chopped

1/3 cup Parmesan cheese

1/8 tsp hot pepper sauce

Stir all ingredients until well mixed. Spoon into a small ovenproof

dish. Bake at 350 degrees 30 minutes or until bubbly

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HOT ARTICHOKE DIP #2

4 medium green onions with tops

1 can (16 oz) artichoke hearts

1/2 cup mayonnaise or salad dressing

1/2 cup grated Parmesan cheese

Crackers or cocktail rye bread, if desired

Heat the oven to 350 degrees. Peel and chop the green onions. Drain the

artichoke hearts in a strainer. Chop the artichoke hearts into small pieces.

Mix green onions, artichoke hearts, mayonnaise and cheese in ungreased 1 quart

casserole. Cover with lid or aluminum foil and bake 20-25 minutes or until

hot. Serve with crackers.

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CLASSIC NACHO DIP

2 tablespoons margarine

1/2 cup chopped onion

1 lb Velveeta Mexican Pasteurized Process Cheese Spread

with Jalapeno Pepper, cubed

1 can (14 1/2 oz) tomatoes, chopped, drained

Tortilla chips or vegetable dippers

In a medium saucepan, cook onions in margarine; reduce heat to low.

Add remaining ingredients; stir until process cheese spread is melted. Serve

hot with chips or dippers.

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CHEESY CHILI DIP

1 lb Velveeta Pasteurized Process Cheese Spread, cut up.

1 can (15 oz) chili

Microwave process cheese spread and chili in 2 quart microwaveable bowl

on high 5 minutes or until cheese spread is melted, stirring after 3 minutes.

Serve hot with tortilla chips or red, green and/or yellow pepper strips.

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BEAN DIP

2 c. cooked pink beans 1 Tbsp onion flakes

1 (3oz) can tomato paste salt to taste

1 (7oz) can green chili salsa 3/4 c. grated Monterey Jack

1/2 tsp minced garlic 16 oz sour cream

Blend beans, tomato paste, salsa, garlic, onion flakes and salt. Heat

and stir bean mixture with cheese until heated thoroughly. Remove from heat.

Add sour cream.

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CHEESE DIP

1 lb Velveeta cheese

!/2 lb breakfast sausage (hot)

1 Small can crushed stewed tomatoes

Brown sausage in skillet and drain. Melt cheese slowly in microwave. Mix all

ingredients and keep in crock pot to serve warm with chips.

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