Snowy, Snowy Friday

Another snow day here today. I just got our car out of the ditch with the help from Bub. He pushed, I rocked and we finally got that sucker out. I really don't like driving in icy slush. I got stuck once yesterday on the hill going to the elementary school; it took two men pushing my poor little white minivan up the hill. On the way home, I barely made it up two little hills. There is a reason that every other car here in St. Joe is a four-wheel drive. Enough whining, here is a tasty black bean dip. I sometimes add 8 ounces of cream cheese and a chipotle chile to spice it up a little. You can add some cooked ground beef or chorizo to make a tasty burrito filling. Also great with scrambled eggs in a breakfast burrito..

Black Bean Dip

4 Slices Bacon, browned and drained
1/2 Onion, diced
1/2 Sweet Red Pepper, diced
1 Chipotle Pepper, chopped
1/2 Teaspoon Cumin
1/2 Teaspoon Oregano
2 15 Ounce Can Black Beans, with juice
2 Tablespoons Cilantro

Saute onion and peppers in remaining bacon fat Add spices to onion and pepper
Add beans and liquid Simmer to slightly thicken, cool Add crumbled bacon Top with cilantro and sour cream if desired

Saucy Brunch Meatballs with Simmering Sauce

Brunches are popular in the summer months. Easy casual get togethers with friends and family. When I entertain like this, I try to get as many dishes as I can that can be made ahead, leaving me free to enjoy my guests. Here is a rather retro dish using an update on the "Chafing Dish Meatball" idea, tweaked by yours truly. These can be served on the side, or with rolls or tortillas to make pseudo meatball subs or burritos.

* Exported from MasterCook*

SAUCY BRUNCH MEATBALLS

Recipe By : Dawn and Sharon Larsen
Serving Size : 12
Preparation Time :0:00
Categories : Appetizers

Amount Measure Ingredient -- Preparation Method
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1 lb. lean ground pork
1 lb. bulk pork sausage, good quality
1/4 cup dry -- flavored bread crumbs
3 cloves garlic -- crushed
1 teaspoons salt
1/2 teaspoon pepper
2 eggs -- slightly beaten
1/2 cup milk
10-ounce package of frozen chopped spinach, or fresh, if using frozen, squeeze out as much liquid as humanly possible
1/2 cup chopped fresh cilantro leaves
1/4 cup olive oil

In large bowl, combine all ingredients, except oil. Mix well with hands to combine.With moistened hands, shape into meatballs 1-1/2 inches in diameter. Saute meatballs in skillet with oil until browned all over. Remove from skillet, add to simmering sauce for 30 minutes longer (recipe below). These hold nicely in a chafing dish, or the ever popular dust catcher, the crockpot. You could also substitute ground turkey for some or all of the pork, just be careful as to not let them overcook.
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* Exported from MasterCook*

Simmering Sauce

Recipe By : Dawn and Jan Emerson
Serving Size : 12
Preparation Time :0:00
Categories : Appetizers

Amount Measure Ingredient -- Preparation Method
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8 ounces Jan's Thai BBQ Sauce
8 ounces Pineapple Salsa

Mix ingredients together in a saucepan. Bring to a simmer over medium heat, and pour over prepared meatballs. If you like saucier meatballs, you may double the sauce recipe. You may refrigerate any leftover sauce to top on burgers, meat loaf, chicken, or even pizza.
Makes 2 cups, or if doubling 4 cups sauce.
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Shrimp Torte

This appetizer looks a lot more complicated than it is to make. You don't have to use a springform pan to make this. You could just layer it on a decorative serving dish or a bowl. I wouldn't do that, but you of course can. You may also substitute crab or lobster in this recipe, just please do not use that fake krab product. Or at least do not tell me that you did. Thanks.


* Exported from MasterCook *

Shrimp Torte

Recipe By : Dawn
Serving Size : 8 Preparation Time :0:00
Categories : Appetizers

Amount Measure Ingredient -- Preparation Method
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1 pound shrimp -- frozen, cooked, deveined, and shelled
16 ounces cream cheese
4 tablespoons sour cream
4 teaspoons Worcestershire sauce
2 teaspoons lemon juice
1/2 teaspoon red chile flakes
1 clove garlic -- minced
3/4 cup Mango Salsa or Mango Chutney
1/2 cup green onions
3/4 cup black olives
1 green chile -- small, chopped
1 cups Monterey Jack or Pepper Jack cheese -- finely shredded

Chop shrimp or if using small shrimp, leave them whole. Cream the cream cheese, sour cream, Worcestershire sauce, lemon juice, pepper, garlic together. Spread in 9" springform. Layer Mango Salsa or Mango Chutney, green onions, shrimp, black olives, and green chiles. Top with shredded cheese. Remove springform pan side. Serves 10 as a appetizer.
Serve with a hearty cracker or bread.


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Baked Brie with Mango Chutney

This easy appetizer is also wonderful served with apple or pear slices.

* Exported from MasterCook *

BAKED BRIE WITH MANGO CHUTNEY

Recipe By : Dawn
Serving Size : 8 Preparation Time :0:00
Categories : Appetizers

Amount Measure Ingredient -- Preparation Method
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1 large wheel Brie
1 cup Mango Chutney
1/2 cup pecan halves -- toasted
crusty bread or crackers

Place chutney in a shallow oven-proof casserole ( the one you will be serving this appetizer in). Top chutney with the toasted pecan halves. Remove rind from Brie. Cut Brie into 1" chunks and spread evenly over the chutney. Bake uncovered at 400 degrees for 12-15 minutes or until cheese has melted and turned lightly golden. Serve with sliced crusty bread and crackers.
Serves 8

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