Sunday, April 26, 2009

Quick Stuffed Celery

1 bunch of celery, cleaned
1 8 oz. whipped cream cheese
2 tbsp. sour cream
1 small can black olives, chopped
1 tsp. paprika

1. Combine cream cheese, sour cream, olives and paprika.
2. Fill celery stalk and serve.

Pork Tenderloin with Roasted Garlic Mayonnaise

1 12 oz. Pork Tenderlointlets
5 tbsp. olive oil
1/2 tsp. salt
1/2 tsp. pepper
1/4 cup romano or parmesan cheese
1 cup parsley
1 Whole Garlic, Medium Head
1/2 cup mayonnaise

1. Preheat oven to 325°. In long mixing dish or pan combineparsley, salt, pepper and cheese. Coat pork tenderloin with oilon all sides and cover with the parsley mixture.
2. Place in baking dish with 4 tbsp. of oil and bake uncoveredfor about 45 minutes to an hour. Also, take the first layer ofskin off the garlic bulb and cut off the pointed top. Place insmall baking dish with 2 tsp. of olive oil and bake for 45minutes.
3. After 45 minutes let garlic cool and squeeze out the garliclike toothpaste. With the fork tines, press the garlic down.Mix with the mayonnaise well.
4. Remove pork from oven and let cool for 10 minutes. Cut intoslices and serve two to each plate with a teaspoon of garlic mayonnaiseon the side or on top of them. Garnish with some parsley.

Pierogies with Sour Cream

32 pierogies, any kind
2 16 oz. sour creams
2 tbsp. paprika
1 small onion
3 tbsp. butter
1 tsp. olive oil

1. In small saute pan heat butter and oil.
2. Lay pierogies on large baking dish and pour over oil and butter mixture. Bake for 35 minutes, or until they are turning golden brown.
3. You might want to toss once or twice while cooking.
4. Five minutes before complete sprinkle over the paprika.
5. Serve on large plate and place sour cream in bowl in center.

Pesto Crescents

1 8 oz. can crescent rolls
2 tbsp. parmesan cheese
1 egg yolk
6 tsp. sun dried tomatoes in oil
3 tbps. pesto sauce ( use envelope)
1 tbsp. water

---- Preparation ----
1. Open crescent roll can.
2. In bowl combine parmesan cheese, sundried tomates and pesto sauce. Mix well.
3. Open each individual crescent and place 1 tbsp. of mixture into center. Fold over likea triangle. Press edges down firmly with fork.
4. In small bowl mix together egg and water and with finger paint the egg mixture over the crescent.
5. Bake for 10-15 minutes or until golden brown.

Peanut Chili Dip

1/2 cup creamy peanut butter
1 tbsp. chili powder
2 tbsp. honey
3 tbsp. water
2 tbsp. soy sauce
1 tsp. garlic powder

---- Preparation ----
1. In bowl combine all ingredients until blended well. If mixture seems to thick addmore water.
2. Serve with carrots, broccoli, green and red peppers.

Pancake Syrup Chicken Wings

6 lbs. chicken wings
1 cup pancake syrup
3 tsp. garlic powder
1 cup soy sauce

1. Season wings with garlic powder.
2. Bake for 30 minutes at 325.
3. In small bowl combine syrup and soy sauce.
4. Pour over chicken wings and bake for 10 more minutes.

Onion Rings with Dipping Sauce

2 large bags of onion rings
1 16 oz. whipped cream cheese
1 16 oz. sour cream
1 16 oz. salsa

1. Bake onion rings as indicated on bag.
2. In medium bowl combine all ingredients and blend well.
3. Refrigerate for at least 30 minutes before serving.

Mushroom Bread

1 small loaf white bread
1/2 lb. mushrooms, finely chopped
2 tsp. lemon juice
1 cup heavy cream
1/2 tsp. salt
1/2 tsp. garlic powder
3 tbsp. flour
1/4 cup butter
1 scallion, finely chopped

---- Preparation ----
1. Sauter mushrooms in butter. Add in lemon juice, heavy cream, salt, garlic powder,flour and scallions.
2. Cook until cramy and thick.
3. Preheat oven to 425.
4. Remove mushroom mixture from stove.
5. Dip bread into mixture on both side. Place on cookie sheet and bake on each side for5-8 minutes.

Mushroom & Sun Dried Tomato Spread

1/2 lb. fresh mushrooms
1/2 lb. portabella mushrooms
1/2 cup chopped sun dried tomatoes
1/4 cup green onions, chopped
3 garlic cloves
2 loaves french bread, cut into diagonal slices
1 tbsp. olive oil

1. In food processor or blender puree all ingredients.
2. Toast bread in oven until lightly browned. Place bread onserving dish or bowl.
3. Place mushroom mixture into bowl. Spread mixture into bread andserve or have each person do their own.

Mushroom and Nut Pate

2 lbs. mushrooms, chopped
1 cup nuts, any kind
2 tbsp. vegetable oil
1/2 tsp. pepper
1 tbsp. tarragon
2 tbsp. lemon juice
1 tsp. paprika
1 tsp. salt
1 cup plain yogurt
1 small onion, finely chopped
1 tbsp. garlic powder
Parsley for garnish, not necessary

---- Preparation ----
1. In large skillet heat in oil onion and garlic. Cook until tunring golden brown. Add ingarlic powder, mushrooms. Stir in tarragon, lemon juice, salt, pepper and paprika.
2. Remove from heat and let stand for 5 minutes. Place in blender and blend for 3minutes. Add in nuts (almonds) and chop them. Blend for 2 more minutes.
3. Refrigerate for 8 hours and serve with crackers.