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Cheesy Sausage Bites
8 eggs
1/2 cup flour
1 tsp baking powder
3/4 tsp salt
3 cups mozzarella cheese
1 1/2 cups cottage cheese
3/4 lb spicy pork sausage, cooked and crumbled

In large bowl, beat eggs, add flour, baking powder and salt. Blend
thoroughly. Fold in remaining ingredients. Turn into a greased 9 × 9 ×
2-inch baking dish. Bake in a 350 F oven for 40 minutes. Remove from oven; let stand 10 minutes. Cut into small squares; serve warm or at room temperature. Source: National Pork Producers Council.

CFF Shared by Sandy

Deviled Eggs with Crab
1 (6-oz) pkg snow crab or other crabmeat, frozen or can
6 hard boiled eggs
3 tbsp finely chopped celery
4 tbsp mayonnaise, heaping
1 tsp dry mustard
1/4 tsp salt
Dash pepper
1 tsp finely chopped parsley
1/8 tsp garlic powder
4 drops Worcestershire sauce

Thaw crabmeat if frozen. Drain canned crabmeat. Remove any remaining shell fragments. Peel eggs and cut in half lengthwise. remove yolks, put in bowl and mash well. Add celery, mayonnaise and seasonings. Add crabmeat and mix well. Stuff egg whites with yolk mixture. Chill before serving. Yield: 1 dozen.

CFF Shared by Sandy

Chicken Puffs
Recipe By: Jen and Jeff Wilson (Albion College)
Pepperidge Farm Puff Pastry
Cooked chicken -- cut up
Green chilis -- cut up
Green onions -- cut up
Shredded cheddar cheese

Prepare pastry as per package directions, rolling out and separating. Mix remaining ingredients. Put small amount on puff pastry, roll up and bake as per package directions.

CFF Shared by Pat

Seasoned Oyster Crackers
16 oz oyster crackers
1 tbsp dill weed (or more)
3/4 cup vegetable oil
1 envelope Hidden Valley Original Salad Dressing Mix

Mix the dill weed, vegetable oil, and Hidden Valley dressing mix together. Coat the crackers with this mixture. Spread the coated crackers onto a jelly roll pan. Bake 250 F for 15-20 minutes, stirring halfway through.

CFF Shared by Pat

Ham Pizza Snacks
Recipe Source: National Pork Producers Council
Serving Size: 10
1 (7-1/2 oz) pkg refrigerated biscuit dough
1/4 cup pizza sauce
2/3 cup diced ham
2/3 cup shredded Mozzarella cheese

Spray cookie sheet with nonstick vegetable spray. Separate biscuits and flatten on cookie sheet, leaving space between so edges do not touch. Spread 1 teaspoon pizza sauce on each biscuit. Top each biscuit with 1 tbsp of diced ham and 1 tbsp shredded cheese. Bake in 400 F oven for 8-10 minutes or until biscuits are light brown and cheese is melted.

CFF Shared by Sandy

French Quarter Cheese
Recipe By: Very Virginia, Junior League of Hampton Roads
Serving Size: 10
8 oz cream cheese, softened
1 clove garlic, minced
1 tbsp grated onion
4 tbsp butter
1/4 cup dark brown sugar
1 tsp Worcestershire sauce
1/2 tsp prepared mustard
1 cup finely chopped pecans

Combine cream cheese, garlic and onion with a fork. Shape into a 6 x 1-inch disk, place on a serving plate, and refrigerate. Combine remaining ingredients in a saucepan, heating until butter melts. Cover chilled cheese with nut mixture. Wrap and chill. Serve at room temperature with crackers.

CFF Shared by Pat H

Polenta Crostini with Mushrooms
1 1/2 lbs assorted full-flavored mushrooms (such as shiitake, cremini,
portabella, porcini, chanterelles)
1/4 cup unsalted butter
3 large cloves garlic, peeled and finely chopped
1/4 tsp crushed red pepper, or to taste
5 tbsp chopped Italian parsley
1 lb cooked polenta
Salt and freshly ground black pepper
Extra-virgin olive oil
Freshly grated Parmesan cheese

Wipe mushrooms clean with damp paper towels. Trim off any hard fibrous stems. Cut mushrooms into small pieces. Place the butter, garlic and crushed red papper in a large saute pan. Turn heat to medium-high. When the butter melts, add mushrooms and parsley. Stir well. Cook, uncovered, until mushrooms are tender and almost all excess moisture
evaporates. Meanwhile, cut polenta into 16 slices. Cut each slice in half. Brush polenta on both sides with olive oil. Grill on both sides until crusty and marked by the grill, about 4-5 minutes per side. Top each slice with a big spoonful of mushrooms; dust generously with
Parmesan. Makes 32 crostini.

CFF Shared by Leilani

Spicy Stuffed Mushrooms Jambalaya
Recipe By: The Junior League of New Orleans
1 lb large mushrooms
2 tbsp butter
1/2 cup onion -- finely chopped
1/2 cup pepperoni -- finely diced
1/4 cup green pepper -- finely chopped
1/4 tsp garlic -- pressed
2 cups Ritz cracker crumbs -- finely crushed
3 tbsp parmesan cheese -- grated
1 tbsp parsley -- chopped
1/2 tsp seasoned salt
1/4 tsp oregano
1/8 tsp black pepper
1 cup chicken broth

Wash Mushrooms and drain on paper towels. Remove mushroom stems and finely chop. Melt butter in a skillet; add onion and saute 5 minutes.  Add pepperoni, green pepper, garlic, and mushroom stems. Cook vegetables and meat 10 minutes,until tender, but not brown. Add cracker crumbs, cheese, parsley,salt, oregano, and pepper. Mix well.  Place mushrooms in a shallow pan with about 1/4 inch water. Bake 25 minutes. Serve immediately.

CFF Shared by Debbie <>

Surprise Cocktail Meatballs (Low Fat)
Recipe By: Like Grandma Used To Make Cookbook
3/4 lb lean ground beef
1/2 cup fresh bread crumbs -- (1 slice)
1/4 cup finely chopped yellow onion
1/4 cup shredded carrots
2 tbsp minced fresh parsley
2 tbsp 1% low-fat milk
1/2 tsp dried marjoram
1/4 tsp salt
1/8 tsp ground sage
1/8 tsp freshly ground black pepper
1 lg egg white -- lightly beaten
18 Halves water chestnuts, pecans, pineapple tidbits and/or
small green bell pepper squares
1/2 cup apple juice
1/3 cup firmly packed brown sugar
1/4 cup red wine vinegar OR cider vinegar
4 tsp cornstarch
1 tbsp low sodium soy sauce
1/4 tsp garlic powder

Preheat oven to 350 F. To prepare meatballs: In a large bowl, mix the
beef, bread crumbs, onion, carrot, parsley, milk, marjoram, salt, sage
pepper and egg white. Divide into 18 pieces. (See tip, below.)  Wrap each piece around a water chestnut half. Place the meatballs in a 13- x 9- x 2-inch baking pan. Bake for 15 to 20 minutes or until the meatballs are no longer pink. Transfer to paper towels and drain well.

Meanwhile, to prepare the sauce, in a medium-size saucepan, whisk together the apple juice, brown sugar, cornstarch, soy sauce and garlic powder. Bring to a boil and cook for 2 minutes or until thickened, stirring often. Stir the meatballs into the apple juice mixture and simmer for 3 minutes or until the meatballs are heated through.  Place in a small chafing dish or shallow serving dish. Use cocktail forks or toothpicks to serve.

Tip: Stuffing meatballs--

Pat the meat mixture into a 6- x 3-inch rectangle, then, with a knife, cut the meat into 18 1-inch squares and flatten each square slightly.  Wrap each square around a water chestnut half or one of the other fillings. Be sure the meat is completely sealed around the filling so it doesn't poke out during baking.

Notes: When this sweet and sour dish first became popular, the surprise inside was a cube of cheese.  Today, water chestnuts, green pepper or pineapple make more healthful fillings.

CFF Shared by "Eileen" <>

Creamy Holiday Crab Mold
1 1/2 envelope unflavored gelatin
1/2 cup cold water
1 can tomato soup
1 (8 oz) pkg cream cheese
1 cup mayonnaise
2 cups crab or shrimp (canned or fresh)
1 cup finely chopped celery
1/2 cup chopped green onions
Salt and pepper to taste

Combine soup and cream cheese in large saucepan. Heat and stir until cream cheese is melted. Dissolve gelatin in cold water, then add to soup mixture. Add remaining ingredients. Pour into 2 quart mold. Refrigerate for several hours or overnight. Unmold; garnish with parlsey and sliced green olives or pimentos. Serve with mild flavored crackers. Great for open house or holiday parties. Men and women both love it! Makes a pretty display when you use a half circle fish mold.

CFF Shared by Bev

Garlic Aioli
6 garlic cloves, peeled and halved
1/2 tsp coarse sea salt
1 egg yolk
1 cup extra virgin olive oil
Juice of one lemon

You can do this with a mortar and pestle or a food processor. Grind the garlic, add the salt and egg yolk, and beat until the egg turns lighter in color. Very, very slowly, drizzle in the olive oil, followed by the lemon juice. Stir constantly. Season to taste. You may also add herbs for a variation. This is it: the ideal party spread--for everything from crunchy French bread to grilled fish or chicken. Make a double batch because it will disappear fast. Serves 6.

CFF Shared by Jo

Shrimp Rounds
1 cup butter or margarine
1 1/2 cups flour
1/2 cup sour cream
1/2 cup shredded cheddar cheese (2 oz)
1 (8 oz) pkg cream cheese, softened
1/4 cup milk
1 tsp lemon juice
1 tsp Worcestershire sauce
1/4 tsp dillweed
1 (4 1/2 oz) can shrimp, drained
Dillweed, optional

In small bowl cut butter into flour. Stir in sour cream and cheese. Divide mix in half, wrap and chill 4 hours or overnight. Working with half, roll out 1/16-inch thick. With 2-inch cutter cut into 48 rounds. Cut 1-inch circles out of center of 32 rounds. Place remaining 16 rounds on ungreased baking sheet; brush with milk. Top each with 2-inch dough round with center removed (making 3 layers). Brush with milk between layers. Repeat with all dough and center cutouts. Bake at 350 F for 22 to 25 minutes; cool. Beat cream cheese, 1/4 cup milk and add lemon juice, Worcestershire sauce, 1/4 tsp dillweed and garlic powder. Stir in 1/2 of shrimp.  Cover and chill. Spoon shrimp mixture into pastry rounds. Garnish with shrimp; sprinkle with dillweed (optional). Filled rounds may be stored up to 2 days in refrigerator.

CFF Shared by Bev

Sausage Balls
1 lb breakfast sausage
1 1/2 cup shredded cheddar cheese
1 1/2 cup Bisquick mix

Mix all ingredients together. Roll into small balls. Bake in 350 F oven for 15 minutes. Serve hot.

CFF Shared by Bev

Hot Cheese Puffs
1 cup Monterey Jack cheese
1 (3 oz) pkt cream cheese, cubed
1/3 cup butter or margarine
2 egg whites
35 (1-inch) cubes French bread

In saucepan, combine cheese and butter. Cook and stir until melted. Remove from heat. Beat egg whites until peaks form. Fold cheese mixture into egg whites. Dip bread cubes into it, scraping excess with a spatula. Put on waxed papered baking sheet and freeze until firm (1 hour). Transfer to bag and refreeze. At serving time, put on greased baking sheet. Bake at 400 F about 10 minutes or until puffy and golden brown. Keep close watch while baking. Serve immediately. Makes 35-40.

CFF Shared by Bev

Mushroom Croustades
Recipe By:  Vista Van Ranch
48 very thin slices bread
4 tbsp margarine, room temperature
4 tbsp butter
3 tbsp finely chopped green onion
1/2 lb mushrooms, finely chopped
2 tbsp flour
1 cup heavy cream
1 tbsp minced parsley
1 1/2 tsp minced chives
1/2 tsp fresh lemon juice
1/2 tsp salt
1/8 tsp cayenne pepper

Cut 2-1/2-inch circles from bread. Lightly spread margarine on each side and press into 1-3/4-inch muffin tins. Bake 10 minutes at 350 F. Cool. (Store in airtight container or freeze.) In 10-inch skillet melt butter; add green onion and cook over moderate heat for 4 minutes. Add the mushrooms; cook 10-15 minutes. Remove from heat sprinkle flour over mixture while stirring. Return skillet to the heat. Pour in heavy cream; stir and heat to boiling. When thickened simmer and cook for 1 minute. Remove from heat. Add parsley, chives, lemon juice, salt and cayenne. Cool. Refrigerate or freeze until use. Fill shells. Bake at 350 F for 10 minutes. Cool 5 minutes; serve. Yield: 48 appetizers.

CFF Shared by Alice

Super Spinach Special (Crustless Spinach Quiche)
10 eggs
1/2 cup flour
1 tsp baking powder
1 tsp salt
1 (10 oz) pkg of chopped spinach, thawed
1 pt cottage cheese
1/2 lb (2 cups) grated sharp cheddar cheese
1/2 lb (2 cups) grated Monterey Jack cheese
1 sm can chopped green chiles
3/4 stick butter

Beat the eggs. Add flour, baking powder,and salt. Squeeze the spinach with plate or paper towels. Add to egg/flour mixture, mixing at slow speed. Add and mix at slow speed, cottage cheese, cheddar cheese, and Monterey Jack cheese.  Add chiles. Melt butter and put in a 13x9-inch pan. Pour in the spinach mixture.

Bake at 400 F for 15 minutes. Decrease temp to 350 and bake another 35-40 minutes, until it's set and slightly browned. Cut into square to serve as finger food.

CFF Shared by Yvonne

East Mushroom Appetizers
6 cups (1lb) finely chopped mushrooms
1/2 cup onion (finely chopped)
1 tsp Worchestshire sauce
4 tabl butter
2 cups Bisquick
1/2 cup butter
1/4 cup boiling water
1/2 cup grated Parmesan Cheese
1 pkg 3 oz cream cheese (real soft)

Grease 13x9" pan. Cook and stir mushrooms, onion and Worchestshire sauce in 4 tabl of butter until brown. Mix baking mix and 1/2 cup butter in small bowl. Add water. Beat until soft dough forms. Spread dough in pan. Spread with cream cheese over dough. Top with
mushrooms then Parmesean. Cook at 350 F for 20-25 minutes, until browned. Makes 54 1-1/2" squares.

CFF Shared by Yvonne

The following appetizer recipes are shared by Stacia from another one of her favorite cookbooks - Some Like it South! A cookbook by the Junior League of Pensacola, Florida

Sesame Chicken Bits
4 chicken breasts, skinned and boned
1 can sesame seeds
2 cups oil for deep frying
1 egg white
1/2 tbsp white wine
1 tsp salt
2 tbsp cornstarch

Blend marinade ingredients; cut chicken into 1 x 2-inch pieces; add chicken to marinade. Marinate 15 minutes. Heat oil to frying temperature, about 350 degrees. Dredge marinated bits in sesame seeds and deep fry. Serve with sweet and sour sauce or hot mustard. Yield: 6 servings.

CFF Shared by Stacia

Favorite Potato Skins
2 baking potatoes, preferrably Idaho
1 1/2 tbsp butter, melted
1/2 cup finely shredded cheddar or Parmesan cheese
4 strips of bacon, cooked & crumbled

Preheat oven to 400 F. Scrub, dry and pierce each potato with fork. Bake for 1 hour 10 minutes, or until very tender. When cool enough to handle, cut in half lengthwise and scoop out potatoes, leaving 1/4 inch shell. Brush inside of skins generously with melted butter. Sprinkle with cheese and bacon. Bake at 375 F for 30 minutes, or until the tops are golden and the skins are crisp. Cut into strips. Yield: 4 servings.

CFF Shared by Stacia

Spinach Squares
1 1/2 (10 oz) pkgs frozen, chopped spinach
1 lb cheddar cheese, grated
1/2 cup chopped onion
1 cup flour
1 tsp salt
1 tsp baking powder
2 eggs, beaten
1 cup milk
1/4 cup butter, melted

Cook spinach according to package directions. Drain well. Combine with cheese and onion. Set aside. Preheat oven to 350 F. Combine flour, salt and baking powder in bowl. Add eggs, milk and butter. Mix well. Add spinach mixture. Pour into lightly greased 13x9x2-inch pan. Bake in 350 F oven for 35 minutes. Let cool slightly; then cut into 1-inch squares. These can be frozen at this point and then reheated (without thawing) at 300 F for 15 minutes. Yield: 48 squares.

CFF Shared by Stacia

Hot Mushroom Spread
2 cups canned chopped mushrooms
2 green onions, chopped
1/4 cup butter
1/4 cup flour
1/2 tsp salt
White wine
1/3 cup sour cream
Toast squares

Drain mushrooms, reserving liquid. In skillet over low heat, saute mushrooms and onion in butter; add flour and salt and cook 2-3 minutes longer. Combine reserved liquid from mushrooms with enough white wine to make 1 cup liquid. Add to skillet and cook 3 minutes. Cool. Stir in sour cream. Spread mixture on toast squares and broil until bubbly.
Yield:  4-6 servings.

CFF Shared by Stacia

Marinated Vegetable Appetizer
4 oz wine vinegar
1/2 cup olive oil
2 tbsp sugar
1 tbsp salt
1/2 tsp oregano
1/4 cup water
1/4 tsp pepper
2 carrots, peeled and sliced
2 celery stalks, sliced
1 small head cauliflower, separated into flowerets
1 green bell pepper, seeded and cut into chunks
1 small jar button mushrooms
1 (4-oz) jar green olives
1 can ripe olives
1 (4-oz) jar pickled onions

In large skillet combine first 7 ingredients. Add carrots. Cover and simmer 2 minutes. Add celery and cauliflower. Cover and simmer 2 more minutes. Add bell pepper, mushrooms, olives and onions. Cover and simmer 1 more minute. Refrigerate in marinade for 24 hours. Drain and serve with toothpicks. Yield: 10-12 servings

Note: For softer vegetables, increase simmering time.

CFF Shared by Stacia

Crunchy Fried Mushrooms
1 lb fresh, medium mushrooms
2 eggs
1 cup milk
1 cup flour
2 tsp salt
1 tsp pepper
1/2 to 1 tsp dill weed
1/4 cup Parmesan cheese
1 cup seasoned bread crumbs
Oil for deep frying

Wash and remove stems from mushrooms. Combine eggs and milk in a bowl. In another bowl, mix remaining ingredients. Dip mushrooms in milk mixture, then dry mixture. Let mushrooms sit for 5 minutes. Deep fry until golden brown. Serve immediately with Ranch dressing, tartar sauce or cocktail sauce. Yield:  4-6 servings.

CFF Shared by Stacia

Pig's Delight
1 cup sour cream
1 cup Hellmann's mayonnaise
2 tsp dill weed
1 tsp garlic salt
1 tsp grated onion or 2 teaspoons chopped chives
1 round loaf pumpernickel bread

Scoop out center of bread to form a bowl. Serve chunks of bread for dipping. Combine other ingredients and mix well. Put dip inside bread "bowl" with chunks on the side. You may also eat the bowl! Yield: 6 servings.

CFF Shared by Stacia

Polynesian Ginger Dip
1 cup mayonnaise
1 cup sour cream
1/4 cup finely chopped onion
1/4 cup minced parsley
1/4 cup chopped water chestnuts
2 tbsp finely chopped crystallized ginger
2 cloves garlic, minced
1 tbsp soy sauce
Salt to taste

Combine all ingredients and blend well. Chill. Serve with raw vegetables. Yield: 2 cups.

CFF Shared by Stacia

Cocktail Crabmeat Spread
1 lb fresh crabmeat, undrained
1 pint Hellmann's mayonnaise
1 tsp minced onion
1 tbsp capers
2 dashes Tabasco sauce
1/4 tsp Worcestershire sauce
1/4 cup sherry
Salt to taste

Combine all ingredients and chill at least 4 hours before serving.  Serve cold with an assortment of crackers or homemade melba toast. Yield: 20-30 servings.

Note: This is a great recipe for a crowd because 1 pound of crabmeat goes a long way!

CFF Shared by Stacia

Stuffed Mushrooms
Yield: 5 servings
25 ea fresh mushrooms
1 pkg cream cheese (8 oz)
1 tbsp Milk
1 can crabmeat (6 1/2 oz)
2 tbsp onions (minced)
1/2 tsp horseradish
1 x bread crumbs
1 x Worcestershire (1 dash)
1 x salt

Blend all ingredients except mushrooms. Clean mushrooms and remove stems. Fill mushroom caps with mixture. Sprinkle top with bread crumbs. Bake at 350 F for 10 minutes in a shallow buttered dish until hot and bubbly.

CFF Shared by Keri

Carmelized Carnitas
Yield: 10 servings
1 1/2 lb Pork Shoulder, boneless, *
2 tbsp brown sugar, packed
1 tbsp tequila
1 tbsp molasses
1/2 tsp salt
1/4 tsp pepper
2 ea cloves garlic, finely chopped
1/3 cup water
1 ea green onion w/top, sliced

*Pork should be cut up into 1-inch cubes.

Place pork cubes in single layer in 10-inch skillet. Top with remaining ingredients except green onion. Heat to boiling; reduce heat. Simmer uncovered, stirring occasionally until the water has evaproated and the pork is slighly carmelized, about 35 minutes. Sprinkle with green onion and serve with wooden picks.

CFF Shared by Keri

Crab And Avocado Cocktail
Yield: 6 servings
1 cup crab meat, cooked
2 ea avocados, peeled & chopped
2 ea jalapeno chiles*
1/4 cup tomato, chopped - 1 small
1/4 cup lime juice
2 tbsp olive or vegetable oil
2 tbsp onion, chopped
2 tbsp cilantro, fresh, snipped
1 ea clove garlic, finely chopped
3/4 tsp salt
1 x pepper, dash of
1 1/2 cups lettuce; finely chopped
1 x lemon or lime wedges

*  Jalapeno Chiles should be seeded and finely chopped.

Mix all ingredients except lettuce and lime wedges. Place 1/4 cup of lettuce on ead of 6 serving dishes. Divide the crabmeat mixture among the dishes. Garnish with lime wedges.

CFF Shared by Keri

Hot Chicken Wings
Yield: 6 servings
2 1/2 lb chicken wings
1 x  Oil for frying, optional
6 oz hot sauce or tabasco
1/2 cup melted butter

Cut the chicken wings in two at the joints. In a large frying pan or skillet; heat to 360 F enough oil (or shortening) to cover the chicken wings. Add the wings and fry until crisp, about 12-15 minutes. To bake, preheat the oven to 450 F. Spread the chicken wings out on a baking sheet in one layer and bake 45 minutes. To make the sauce, combine the Hot Sauce or Tabasco and melted butter and blend thoroughly. As soon as the chicken wings are cooked, douse with the sauce, and serve immediately. Serves 2-6

CFF Shared by Keri

Shrimp Spread
Yield: 2 servings
16 oz (2 pkg) softened cream cheese
1/4 cup lemon juice
1/2 lb cooked shrimp chopped
1 x finely chopped green onions*
1 tbsp prepared horseradish
1 tbsp Worcestershire Sauce
1/4 tsp pepper
1/8 tsp garlic powder

*Green onions should be to taste (1 to 2 Tablespoons).

In small mixer bowl, beat cheese until fluffy; gradually beat in lemon juice. Stir in remaining ingredients. Chill to blend flavors. Garnish as desired. Serve with crackers or fresh vegetables. Refrigerate leftovers.

CFF Shared by Keri

Debbie's Chalupa Dip
Yield: 4 servings
3 ea avocados
2 tsp lemon juice
1/2 tsp salt
1/4 tsp pepper
8 oz sour cream
1/2 cup mayonnaise
1 pk taco seasoning mix
1/2 cup green onion, chopped
3 ea tomatoes, chopped & drained
8 oz Cheddar cheese, grated

Mash avocados with lemon juice, salt and pepper until smooth. In separate bowl, mix sour cream with mayonnaise and taco seasoning mix. In loaf pan, layer beans, avocado mix, sour cream mix, onions, tomatoes and cheese.

CFF Shared by Keri

Madras Dip
Yield: 4 servings
2 ea hard-boiled eggs
2 cups sour cream
2 cups curry powder
1 tsp onion, grated
2 tbsp green pepper, grated
2 tbsp celery, grated
1 x seasonings

Add diced eggs to all other ingredients which have been smoothly blended in blender. Consistency is thin. Chill; sprinkle with paprika and serve with corn chips.

CFF Shared by Keri

Curry Dip
Yield: 4 servings
1 qt mayonnaise (not dressing)
1 ea Worcestershire sauce, dash
3 ea green onions, chopped
1 x crazy salt
1 x black pepper
1 tbsp curry powder
1 x seasonings

Mix all ingredients together and serve with fresh vegetables. Let stand in refrigerator for 1 hour before serving; tastes better chilled.

CFF Shared by Keri

Cocktail Crab Dip
Yield: 4 servings
3/4 cup catsup
2 tbsp prepared horseradish
1/8 tsp hot sauce
1/2 cup crabmeat, flaked, OR 1 (6 oz) can crabmeat, flaked, drain well
1 cup cream cheese, softened
3 tbsp white onion, diced
1/8 tsp salt

Combine the catsup, horseradish and hot sauce. Remove any remaining filament from the crabmeat. Add the crabmeat to the catsup mixture and continue to blend. Add all other ingredients and blend till smooth. Serve at room temperature. Makes about 2 1/2 cups of dip.

Suggested Dippers: Salty Potato Chips, Potato Skins, Green Bell Peppers, Turnips

CFF Shared by Keri

Hotter Than Heck Horseradish Dip
Yield: 6 servings
4 tbsp horseradish, prepared
1 tbsp garlic powder
2 cup sour cream
1 tsp white pepper

Mix the horseradish and garlic powder blending well. Add the sour cream and the white pepper, again blending well. Cover and chill. Makes about 2 1/4 cups of dip.

Suggested Dippers: Rolls Of Sliced Roast Beef, Steamed Cauliflower, Bell Peppers, Potato Chips, Snow Peas.

CFF Shared by Keri

Chili-Cheese Jubilee
1 onion, medium -- chopped
2 tbsp butter
1 can tomato sauce (8oz)
1 pkg chili seasoning mix
1/2 cup water
2 eggs
1 cup light cream
1 pkg corn chips(6oz)
8 oz Monterey Jack cheese -- cubed
1 cup dairy sour cream
1/2 cup cheddar cheese -- grated

Saute onion in butter. Add tomato sauce, chili seasoning mix and water; simmer, uncovered, 5 minutes. Meanwhile, beat eggs slightly; add cream, mixing well. Remove tomato-chili mixture from heat; add egg-cream  mixture slowly, stirring constantly. Place half the package of corn chips in the bottom of a 1 1/2-quart casserole; add half the Monterey Jack cheese and cover with half the sauce. Repeat layers once. Top with sour cream; sprinkle with grated Cheddar cheese. Bake, uncovered, in preheated 325 F oven 25 to 30 minutes.

CFF Shared by Keri

Albondigas en Salsa Chipotle
1/2 lb beef, ground finely
1/2 lb pork, ground finely
1/3 cup onions, finely chopped
2 tbsp flour
1 tbsp cilantro, fresh minced
1/2 tsp oregano, dried
1/4 tsp cumin, ground
1 egg, beaten
3 tbsp vegatable oil
1 tbsp vegatable oil
1 onion, chopped
2 garlic cloves, chopped
1 cup tomato sauce
2 Chipotles, canned in adobo sauce, stemmed and chopped
2 tbsp Adobo sauce (from chiles)
1/2 cup beef broth
Tortilla Cups:
6 Flour tortillas (6 inch)
Vegetable oil for frying
Chopped lettuce

Meatballs: Combine all the meatball ingredients, except the oil, and mix well. Form into 1 1/2 inch balls. Brown the meatballs in the oil, remove, and keep warm.

Sauce: To make the sauce, add the oil to the pan and saute the onion and garlic until soft. Add the remaining sauce ingredients, bring to a boil, reduce the heat, and simmer for 15 to 20 minutes until the sauce is thickened. Place the sauce in a blender or food processor and puree until smooth. Return the sauce to the pan, add the meatballs, and heat through.

Tortilla Cups: To make the tortilla cups, pour the oil to a depth of 3 inches and heat to 375 F. Place a tortilla in the oil and let it float for a couple of seconds. Press the center into the oil with a can or ladle to form a bowl and fry until crisp, remove, and drain.

To serve, place the lettuce in each of the tortilla cups, top with the albondigas, and serve.

CFF Shared by Keri

Bacon-Olive Hot Appetizer
6 ea bacon strips, fry, drain, crumble
1 cup ripe olives, chopped
1/2 cup green onion tops, chopped
1 1/2 cup sharp cheddar cheese, shred
1 tsp curry
1/2 cup mayonnaise

Mix all ingredients. Toast bread on one side and cut in assorted shapes. Spread mixture on untoasted side. Broil until brown or freeze until ready to use.

CFF Shared by Keri

Artichoke Nibblers
2 6-oz jars marinated artichoke hearts
1 small onion, finely chopped
1 clove garlic, minced
4 eggs
1/4 cup dry bread crumbs
1/4 tsp salt
1/8 tsp pepper
1/8 tsp oregano
1/8 tsp hot pepper sauce
8 oz (2 cups) shredded Cheddar cheese
2 tbls minced parsley

Drain juice from one jar of arichoke hearts into a skillet. Drain and discard juice from the other jar. Chop artichokes and set aside.

Sauté onion and garlic in artichoke liquid about 2 to 3 minutes. Beat the eggs until frothy. Add the bread crumbs, salt, pepper, oregano and hot pepper sauce. Stir in the cheese, parsley, artichoke hearts and onion mixture.

Turn into a greased 11x7x1-1/2 inch baking pan. Bake in 325 F gas oven for 25 to 30 minutes. Let cool completely in the pan and the cut into 1-inch squares. Yield: About 5 dozen.

CFF Shared by Keri

The following recipes are shared by Stacia, and from the book Ono, Time to Cook!  By the Ono Ladies Club, Ono Island, Alabama.

Miss Janis Porter's Delicious Shrimp Dip
2 (8 oz) packages of cream cheese (nonfat will work)
1 whole onion, grated (needs to be sweet and mild)
1 cup mayonnaise (nonfat will NOT work)
1 tsp salt
3 tbsp catsup
Juice from 1/2 lemon
1 lb shrimp, boiled (or steamed) and chopped
Garlic salt to taste
Salt and pepper to taste

Blend all ingredients, except shrimp, until smooth. Stir in shrimp; refrigerate.

This dip does best when made 2 days ahead. Serve with crackers, Melba toast rounds or Bugles. Half of the recipe is enough to serve 6 to 8 people.

CFF Shared by Stacia

Toasted Pecans
4 cups pecan halves
4 tbsp melted butter
2 tsp of Worcestershire sauce
1/4 tsp garlic powder
1 tsp salt

Heat oven to 250 degrees. Layer pecans in jelly roll pan and toast in oven 30 minutes, stirring once. Mix butter, Worcestershire sauce and garlic powder. Pour over pecans. Mix to coat well. Return to oven and bake 40 minutes, stirring 3 times. Remove from oven; add salt and return to oven 5 minutes. Store in airtight container.

Recipe by Sally Hobbs & CFF Shared by Stacia

Bourbon Dogs
1 cup brown sugar
1 cup chili sauce
1 cup bourbon
2 lbs wieners, sliced (or little party wieners)

Boil sugar, chili sauce and bourbon for 5 minutes. Add wieners; boil 2 to 3 minutes longer.  Serve, with toothpicks, in a chafing dish or crockpot.

Recipe by Shirley Kuish & CFF Shared by Stacia

Holiday Cheese Ball
2 (8 oz) packages of cream cheese, softened
1 (8 1/2 oz) can crushed pineapple, drained
2 cups chopped pecans
1/4 cup finely chopped green peppers
2 tbsp finely chopped onion
1 tbsp seasoned salt

Mix all ingredients and form into a ball.  Chill.  Serve with crackers.

Recipe by Karin Beyer & CFF Shared by Stacia

Cheese Crispies
3/4 cup margarine (at room temperature)
8 oz. sharp Cheddar cheese, grated
1 1/4 cup flour
2 cups Rice Krispies
3 tbsp dry onion soup mix
1 tsp Worcestershire sauce
1/4 tsp cayenne pepper

With electric mixer, combine margarine and cheese. Add all the seasonings and soup mix.  Add flour and mix well with a fork. Fold in Rice Krispies. Roll into small balls; place on ungreased cookie sheet and flatten with a fork. Bake at 375 degrees about 12 to 14 minutes. Store in an airtight container. Can be frozen. Reheat when serving.

Recipe by  Evie Loftin & CFF Shared by Stacia

Cucumber Squares
1 loaf Pepperidge white bread
1 (8 oz) package cream cheese, softened
1 envelope "Good Seasons" Italian salad dressing mix
Very thin slices cucumber

Trim crusts from bread and cut each slice in 4 squares; blend cheese with salad dressing mix. Add small amount of milk, if needed, to make more spreadable; spread on bread squares. Top each square with 1 cucumber slice; sprinkle lightly with paprika. Chill, covered tightly with plastic wrap.

Recipe by Doris Palanjian & CFF Shared by Stacia

Meat on a Stick
1 1/2 lbs flank steak
1 1/2 cups oil
1/2 cup soy sauce
1/2 cup wine
1/2 tsp salt
1/2 tsp black pepper
1 whole ginger (fresh)
2 cloves garlic

Slice ginger in small pieces. Crush garlic and add oil, soy sauce, wine and seasonings. Mix well, then pour marinade over thinly sliced strips of flank steak. Cover and let stand for 6 hours. Place meat strips on thin bamboo skewers and cook on a grill for 2 or 3 minutes on each side. Serves 4 to 6.

Recipe by Jo Messer & CFF Shared by Stacia

Vegetable Dip (For Raw Vegetables)
1 cup sour cream
1 cup mayonnaise
1 teaspoon dill weed
1 teaspoon "Spice Island" Beau Monde seasoning
2 scallions, minced
2 tablespoons chopped parsley

Mix all together and serve, chilled, as a dip for raw vegetables.

Recipe by Doris Palanjian & CFF Shared by Stacia




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