ARTICHOKE DIP
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Ingredients 14 oz artichoke hearts, 1 cn, * 1/4 cup parmesan cheese, grated 1/4 cup romano cheese, grated 1 cup mozzarella cheese, shredded 1 each garlic clove, small, minced 1/2 cup mayonnaise 1 paprika
Directions:* The artichoke hearts should not be marinated artichoke Hearts. Just
the plain ones.
Rinse and rain the artichoke hearts, then remove and discard the fuzzy
chokes. Chop the artichoke hearts. Mix all of the ingredients, blending
well and place in a greased 1 1/2 quart casserole.
Dust the top of the
mixture lightly with paprika. Bake at 325 degrees F. for 25 minutes and
serve hot in a chafing dish.
Makes about 3 cups of dip.
SUGGESTED DIPPERS: French Or italian Bread, Water Crackers, Snow Peas,
carrots, Salami Slices, Seafood Chunks
Category:Appetizers
Alaska Vol-Au-Vents
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418 g Canned Alaska salmon
-(pink or red) 24 ea Vol-au-vent cases
-(pre-cooked, individual) 250 g Cucumber; peeled and diced
1 ts Salt
150 ml Mayonnaise
4 tb Sour cream
-OR- Greek yogurt 2 ts Freshly chopped mint
Drain the can of salmon. Flake the fish into a bowl and set aside. Scoop out the soft pastry from inside the vol- au-vent cases. Put the cucumber into another bowl and sprinkle with the salt. Allow to stand for 15 minutes then rinse thoroughly. Pat dry and mix into the salmon with the remaining ingredients. Pile equal amounts of the salmon filling into each vol-au-vent case and replace the lids. Serve garnished with salad. Makes 24. Approx. 140 kcals per serving From: On the Wild Side – Alaska Canned Salmon Recipes Reprinted with permission from Alaska Seafood Marketing Institute Meal-Master compatible recipe format courtesy of Karen Mintzias
Category:Appetizers
Baked Vegetable and Seafood Won Tons
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1 Envelope vegetable soup mix
-15 ounces ricotta cheese 1/2 pound imitation crabmeat, chopped 1/4 teaspoon garlic powder 1/8 teaspoon black pepper 40 won ton wrappers 1 Tablespoon vegetable or olive oil Preheat oven to 350~F. In a medium bowl, combine soup mix, cheese, crab, garlic powder and pepper Place 1 Tablespoon mixture on center of each won ton. Brush edges with water; fold each corner into center and press to seal. Arrange seam side down on lightly greased cookie sheet; brush wontons with oil. Bake 25 minutes or until crisp and golden brown, turning once. Variation: Use 1 1/2 cup chopped shrimp in place of crab. Note: If not going to back immediately, cover filled won tons with damp cloth until ready to bake, then brush with oil. Nutr. Info. Per won ton: Calories 45/fat 2g/cholestrol 6mg Prep time 25 minutes Bake time: 25 minutes
Category:Appetizers
Broiled Seafood Canapes
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1 c Cooked seafood, flaked
6 sl White bread
1/4 c Butter
1/4 c Cheddar or 1/3 cup ketchup
-or chili sauce American cheese, grated Toast bread on one side; trim off crusts and cut bread in half. Butter un toasted sides; cover with a layer of seafood, then ketchup and top with cheese. Place canapes on a baking sheet under the broiler. Broil until the cheese is melted and the canapes are heated through. Makes 12 canapes.
Category:Appetizers
