SWEET & SPICY MANGO SALSA

Sharon Wolff

Mango Salsa*

Enjoy your flea market mangos! 

Use your own judgment for ingredient amounts. We used what we had.

Peel and slice mango. 

Combine with finely chopped tomatoes, chives, jalapeño pepper, red onion, Vidalia onion and tomatoes. 

Serve with chips or add to your favorite sandwich. 

Sweet and spicy!

KALE CHIPS

Sharon Wolff

Crispy, crunchy, munchy & healthy!

Preheat oven to 350
Spray a large cookie sheet
Spread kale pieces around in a single layer
Lightly spray the pieces
Bake 10-15 minutes or until lightly brown and crispy
Be sure to watch chips and stir as needed to avoid burning edges

Sprinkle with garlic powder in the last 3 minutes
Eat warm
Allow to cool before storing in airtight container

BABA GANOUSH

Sharon Wolff

                                                                                   
1 eggplant
juice of 1 lemon
8 ounces plain Greek yogurt
1 clove garlic
1 cup plain or flavored hummous
2 T parsley

Bake eggplant at 350 degrees until soft (about 1/2 hour)
Cool, peel
Place in food processor and mix until desired consistency
Add chopped garlic, lemon juice, parsley, yogurt and hummous
Blend well

Serve chilled with pita bread or crackers

BREADED BAKED EGGPLANT SLICES

Sharon Wolff

1 eggplant sliced thin

 

1 C breadcrumbs
1 egg
1/4 C water
1/4 C parmesan cheese
2 T garlic powder
2 T oregano
flour
Cooking spray

Cut eggplant into 1/4" slices. Set aside.
Combine breadcrumbs, parmesan cheese, garlic powder and oregano in bowl
Mix egg, water in separate bowl
Dip eggplant in flour, then egg mixture, then breadcrumbs
Evenly coat slices

Spray baking sheet and evenly space eggplant slices. Spray over top of slices.
Bake until golden brown in preheated 400 degree oven

Serve with marinara sauce

CRANBERRY WALNUT SPREAD

Sharon Wolff

1 package plain, lo-fat cream cheese
chopped walnuts
chocolate chips
dried cranberries

dash of cinnamon

Combine and serve on your favorite crackers

VEGETABLE CREAM CHEESE SPREAD

Sharon Wolff

1 package low-fat cream cheese

1 cup plain Greek yogurt

carrots

chives

garlic

broccolli

onion

green pepper

Chop vegetables. Place cream cheese, yogurt and vegetables in food processor and mix until creamy and blended. Serve with your favorite crackers or bread. Use instead of mayo on sandwiches

KRAZY CORN

Anita Keith

1 PKG puffed corn

1 cup butter or margarine

1 cup brown sugar

¼ cup white corn syrup

½ tsp baking soda

1 tsp vanilla

Put Korn puffs on a greased sheet or on pan

Mix brown sugar, butter, and syrup

Boil just 2 minutes, stirring

Mix in soda and vanilla

Pour over korn puffs, mix well

Stir twice while baking, bake 250 for 30 min

Can add whole pecans or peanuts

Store in tight containers

SAUSAGE STUFFED MUSHROOMS

Anita Keith


1 ½ lbs. med. Mushrooms

½ lb. Italian sausage

½ c. shredded mozzarella cheese

¼ c. seasoned bread crumbs

Parsley

Remove mushroom stems and chop. Set aside. In skillet, over medium heat, cook sausage until well browned. Remove with slotted spoon and drain meat on paper towels. Remove all but about 2 tablespoons drippings from skillet. In hot drippings, over medium heat, cook stems until tender (about 10 minutes); stir frequently. Remove skillet from heat and stir in sausage, cheese and crumbs. Fill caps with mixture. Place in 15 ½ x 10 ½ -inch pan. Bake 10 minutes at 450 degrees. Garnish with parsley.

SPINACH CHEESE SQUARES

Carol Goeringer

1/2 stick margarine
3 eggs, beaten
1 C milk
1 C flour
1 t salt
1 t baking powder
Thaw & drain 1 10-ounce package frozen chopped spinach
1 pound shredded cheddar cheese

In a 9 x 13 baking pan, melt margarine; set aside
In a bowl combine eggs, milk, flour, salt and baking powder; beat well

Add spinach and cheese to egg mixture; mix well
Add melted margarine; combine thoroughly

Pour into baking pan. Spread evenly. Bake 35 minutes in 350 oven.
Cut into 1 1/2" squares. Cool 10 minutes, serve warm,

Excellent and easy appetizer

PIZZA THINS

Janell & Bob

2 pounds ground beef
1 t olive oil
1 large onion, chopped
3 cloves garlic, minced
1 T ketchup
1 t A-1 Steak Sauce
1 pound Velveeta cheese
Dash garlic powder
2 loaves party rye bread or pita rounds
1 can pizza sauce
Grated parmesan cheese
Salt and pepper
Pinch each of oregano and basil

Brown ground beef in skillet with olive oil, onion and garlic. Drain excess liquid and discard. Season with salt and pepper, to taste.
Melt Velveeta. Add ground beef, ketchup, A-1 sauce and garlic powder to the melted cheese.
Spread the mixture on slices of rye bread or pita rounds
Spoon pizza sauce over the top; sprinkle a little oregano, basil and parmesan over the top of each
Bake for 10 minutes or until golden and bubbly in a 450F oven

These appetizers may be assembled in advance and frozen on a cookie sheet, then baked as needed.
Variation: Add minced pepperoni and shredded mozzarella to the pizza sauce

HAM-PICKLE ROLL-UPS

Anita Keith

8 ounces cream cheese
1 t milk
1/2 t horseradish
thinly sliced ham
pickles (sweet or dill)

Mix cream cheese, milk and horseradish,
With paper towel, wipe excess moisture from ham, one slice at a time
Spread approximately 1 T of cream cheese mixture on each slice of ham
Place pickle at short end of ham and roll up tightly
Place in a container and cover
Refrigerate for a couple of hours, then cut in 1/2" thick slices and serve

CHEESE BALL

Lynn Moskaluk
2 packages cream cheese, softened
6 green onions, chopped
2 packages Buddig corned beef, chopped
1/2 t Accent

Mix all ingredients
Form into a ball
Wrap in plastic and refrigerate overnight
Serve with your favorite crackers or cocktail rye

RICOTTA, PARMESAN & SUN-DRIED TOMATO DIP

1 15 ounce container fat-free ricotta cheese
1/4 C fat free mayo
1/4 C moist packed sun-dried tomatoes, finely chopped
1/4 C fresh basil
2 T grated parmesan cheese
Pinch cayenne pepper

Combine ingredients in bowl and serve on baguette
1 8 ounce whole grain baguette cut into 16 slices and toasted

CRABMEAT CHEESE BALL

Chris Margulis

2 8-ounce packages of cream cheese
1 can crab meat (drained)
Mix well and form into a ball
Top with shrimp sauce
Serve with crackers

So easy!

QUICK CHEESE FONDUE

Maureen Mullane

1 C dry white wine
2 t cornstarch
2 t dry mustard
1 pound (16 oz.) 2% Velveeta, cut into 1/2 inch cubes
1 C Kraft 2% Shredded Cheddar Cheese

Mix first 3 ingredients in medium saucepan. Add Velveeta, cook on medium heat 5 minutes, or until Velveeta is melted and mixture is well blended. Stir frequently

Add cheddar, cook and stir 2-3 minutes or until melted. Transfer to fondue pot or small slow cooker set on low.

Serve with sliced apples, broccoli florets and French bread cubes

SHRIMP DIP

Andrew Hansen

1 can Campbell's Shrimp Soup
2 packages Philly Cream Cheese

Mix soup and cream cheese
Serve with crackers

PICO DE GALLO

Maria Torres

1/2 small onion chopped
1 tomato chopped
1 bunch cilantro chopped
1 lime
Salt to taste

Mix all ingredients except lime. Cut lime in 1/2 and squeeze juice into mixture. Add salt to taste.

BLACK BEAN SALSA

2 cans black beans
1 bag frozen corn
2 tomatoes dices
1 onion diced
Chopped cilantro (as much or as little as you like)
2 limes (juiced)
Salt

Rinse beans and combine all ingredients. Refrigerate for a few hours.

AVOCADO BLACK BEAN DIP

Christine Kasnick

2 medium avocados, peeled and diced
Juice from 1/2 lemon
2 medium tomatoes, diced
1 can black beans (15 oz. ), drained
1/4 C fresh cilantro, chopped
1/2 small onion, diced
1/2 T garlic salt
6 dashes of hot pepper sauce

Squirt a few squeezes of lemon juice on the avocados to keep them from turning brown.
Combine ingredients in a large bowl.
Cover and refrigerate for 30 minutes to allow the flavors to blend

Yield: 12 servings

HOT ARTICHOKE DIP

Lisa Gseleucky

3 cans artichokes, chopped
1C mayo
2C parmesan cheese
1 clove chopped garlic
Mix in bowl
Bake at 350 until done*

* Editor's note: Bubbly & slightly browned