Cheese Fondue
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1 Clove garlic, peeled and
-cut in half 1 lb Swiss cheese, shredded
1/4 c Flour
1/4 t Salt
Few grains pepper 1/4 t Ground nutmeg (optional)
1 1/2 c Dry white wine
2 T Kirsch (optional)
French bread,cut in 1″ cubes 1. Rub the insides and bottom of a deep, 1 1/2-quart heat- resistant,
non-metallic casserole or heat-resistant, non-metallic fondue pot with garlic. Discard garlic. 2. Combine cheese, flour, salt, pepper and nutmeg in the prepared dish. Add
wine and mix well. 3. Heat, covered, in Microwave Oven 6 minutes stirring during last half of
cooking time. 4. If cheese is not completely melted, heat an additional 30 to 60 seconds.
If desired, stir in kirsch. 5. Spear squares of French bread with fondue forks or regular forks and dip
in fondue. 6. If necessary, fondue pot may be placed on a warmer stand over low heat
or returned to Microwave Oven to reheat fondue.
Category:Appetizers
Cocktail Crunch
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3 oz Rye flakes
3 oz Jumbo oat flakes
3 oz Barley flakes
3 oz Wheat flakes
3 oz Peanut kernals
– not salted or dry-roast 2 oz Flaked almonds
2 oz Sunflower seeds
1 ts (heaped) coriander seeds
1 ts (heaped) cumin seeds
1 tb Garam marsala
1 ts Tumeric
3 tb Sesame oil
3 tb Peanut oil
1 tb Soy sauce
5 tb Water
Crush the coriander and cumin – lightly. Mix them with the nuts and seeds on two baking trays. Set the oven to 375 F (190 C) gas mark 5 and put the baking trays into the oven while it heats up. Meanwhile measure the flaked grains and mix them together in a large bowl. Put into a cup the garam marsala, tumeric, a good grinding of black pepper, a scrunch of sea salt, the soy, both sorts of oil and the water. When the oven has reached the required temperature, stir the nut and seed mixture with the flaked grains. Beat the spicy oil-and-water mixture with a fork to emulsify it, pour it on to the dry ingredients and stir for 2 minutes. Spread the mixture out on to the baking trays and bake for 40 minutes until golden. Swap the positions of the trays in the oven at least once during this time and stir the mixture occasionally to encourage even cooking. Let the mixture become cold and crunchy before storing in an airtight jar. It keeps well for about a month. Makes enough to fill one jar. Source: Philippa Davenport in “Country Living” (British), February 1988. Typed for you by Karen Mintzias
Category:Appetizers
Ground Beef Casserole
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1 1/2 lb Lean ground beef
1 t Salt
Few grains pepper 1/4 t Garlic salt
8 oz Can tomato sauce
1 c Creamed cottage cheese
1 c Dairy sour cream
6 Green onions, finely chopped
3 c Cooked egg noodles
3/4 c Grated, sharp cheese
1. Place meat in a medium-sized, heat-resistant, non-metallic mixing bowl.
Heat, uncovered, in Microwave Oven 6 minutes or until meat is browned. Stir occasionally. 2. Drain excess fat. 3. Add salt, pepper, garlic salt and tomato sauce to the meat. Stir to combine. 4. Heat, uncovered, in Microwave Oven 2 minutes. 5. In a medium-sized bowl, combine cottage cheese, sour cream, onion and cooked noodles. 6. In a 3-quart, heat-resistant, non-metallic casserole alternate layers of noodle mixture and meat mixture, starting with the noodles. Heat, uncovered, in Microwave Oven 8 minutes. 7. Sprinkle grated cheese over top of casserole. Heat, uncovered. in Microwave Oven 2 minutes or until cheese has melted.
Category:Appetizers
Hot Crab Meat Canapes
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6 1/2 oz Can crab meat
1/2 c Mayonnaise
1 t Lemon juice
Few grains cayenne pepper Crackers or Melba toast Paprika 1. Rinse and drain crab meat and remove any ligament, cartilage or shell.
Shred crab meat with a fork. 2. Combine crab meat, mayonnaise, lemon juice and cayenne pepper, to taste,
in a bowl. Stir to blend. 3. Spread about 1 teaspoon of crab mixture on each cracker and sprinkle
with paprika. 4. Arrange 24 canapes on a large, heat-resistant, non-metallic, serving
platter. 5. Heat, uncovered, in Microwave Oven 3 to 3 1/2 minutes or until heated
through. 6. Serve hot.
Tip: If desired, 12 canapes may be heated at a time for 1 1/2 to 2 minutes.
Category:Appetizers
