[CH] Party appetizers
Judy Howle (howle@ebicom.net)
Sun, 03 Jan 1999 21:24:29 -0600
These might be good at a Superbowl party. From Texas Cooking Online:
Sausage Dip:
1/2 lb. Lean ground beef
1/2 lb. Pork sausage
1 lb. Velveeta cheese
1 C Onion, finely chopped
1 C Chunky salsa (Mild, Hot or Hottest -- your choice)
1/2 can Cream of mushroom soup
2 Large cloves garlic, minced or put through a
garlic press
Brown ground beef and sausage together until crumbly.
Drain on paper
towels to remove as much fat as possible.
Combine beef/sausage mixture in a heavy saucepan, and
add the
remaining ingredients. Cook and stir over low heat until
cheese is
melted, and mixture is thoroughly combined. Serve warm
with tortilla
or corn chips. Makes 4 to 5 cups.
Chile-Cheese Quesadillas
8 Corn tortillas
1/2 C Shredded Monterey Jack cheese
1/2 C Shredded medium-sharp or mild Cheddar cheese
3-4 T Canned green chiles
2-3 T Olive oil
2 Medium tomatoes, chopped and seeded (enough for 2
cups)
1 Small white onion, finely chopped
1/4 C Fresh cilantro, minced (optional, but
recommended)
Large clove garlic, minced
3 T Fresh lime juice
2 t White wine vinegar or tarragon vinegar
1 Jalapeño pepper (more or less, to your taste),
seeded, veins
removed, minced
1/4 t Salt
For the Quesdillas:
Making quesadillas is like making tortilla sandwiches.
Mix together the
cheeses and spread equally on four of the tortillas.
Sprinkle the chiles
evenly over the cheese. Top with the remaining tortillas.
If you have a skillet or griddle large enough to
accommodate all 4
quesadillas, warm it up and add the oil. Over
medium-high heat, cook
the quesadillas 2 minutes or until bottoms are browned.
Carefully turn
them over and brown the other side. Remove from heat and
cut each
into quarters. If your skillet is smaller, cook
quesadillas one at a time,
using 2 teaspoons of oil with each quesadilla.
Serve warm with salsa. Makes 16 wedges.
For the Salsa:
Combine all ingredients in a non-metallic bowl; chill
for 1 hour. Bring
to room temperature, stir and drain any excess liquid.
Note: A considerable amount of fat can be removed from
quesadillas
by using low-fat cheeses. If fat is of great concern,
try using non-stick
cooking spray rather than olive oil for cooking.
Should you wish to turn up the heat in your salsa just a
little, substitute
a serrano chile for the jalapeño.
Spicy Marinated Shrimp
2 lbs. Large shrimp, peeled and deveined
1 T Salt
1 Lemon, cut in half
8 C Water
3/4 C White wine vinegar or tarragon vinegar
3/4 C Olive oil
1-2 Serrano chiles (more or less, depending on
taste), seeds and
veins removed, finely minced OR
1 Dried chile de árbol, crushed (no seeds)
1/4 C Fresh cilantro, chopped
2 Large cloves garlic, minced or put through a
garlic press
2 T Fresh cilantro, chopped (if desired)
3 Green onions (white part only), minced
Freshly ground black pepper, to taste
Combine the water, salt and lemon halves in a Dutch
oven, and bring to
a boil. Add the shrimp, stir, and boil gently for 4-5
minutes. Remove
from heat and drain.
Combine the vinegar, olive oil, chiles, cilantro and
garlic in a large
zip-top plastic bag or other plastic container. Add the
boiled shrimp,
and refrigerate for 12 hours or overnight, turning
several times.
To serve, drain liquid from shrimp. In a large bowl,
combine chilled
shrimp with additional cilantro, green onions and black
pepper, and
toss well. Arrange in a serving dish, and serve
immediately.
Judy "MsChile" Howle
Flavors of the South; Recipes for "heat lovers"
http://www.ebicom.net/~howle
Hot and Spicy Food Editor at Suite 101
http://www.suite101.com/topics/page.cfm/462