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Quick Italian Spinach Cheese BitesVersatile and low carb; can be cut into 80 appetizer bites, a vegetable side dish for ten, or a light vegetarian entree for eight. I freeze the baked dish in single portions for my OAMC.
9x13 pan or 2 9" pie plates
2 pounds low fat small curd cottage cheese OR ricotta
I use whole leaf spinach because I think it has more flavor. Baby spinach is tender, but bland. This is one place where the plain old shakable Parmesan workd fine, though the shredded imported type is delicious.
100 deviled eggsThis is a very popular and inexpensive dish, good if you have more time than money.
You can hard cook and peel the eggs the day before your event if you rinse them and store them whole tightly covered with plastic wrap, but do not slice and stuff until the morning of the event. Remember a clean damp knife tears less eggs.
4 1/2- 5 dozen eggs
Deviled eggs or stuffed eggs make fine hors douevres, each 1/2 counts as 1 piece. As part of an hors douvre tray or relish assortment, I boil 4 1/2 dozen boiled eggs to make deviled eggs for 100; some halves will tear up and not be stuff-able, finely grate these and add into the yolk mixture. It takes about 1 hour to peel this many eggs and another 1 hour 25 to 45 minutes to split and stuff them. Add another 15 minutes if you pipe the yolks into the halves with a decorative pastry bag instead of using a fork.
Ham Salad Spread in Puff ShellsCan also be served as a spread with tiny slices of cocktail rye bread or pumpernickel. For a spread, offer a little bowl of good mustard.
100 small puffs
2 pounds cooked lean ham
Grind ham coarsely. Peel eggs and chop coarsely. Combine all ingredients. Mix lightly and refrigerate ham. Stuff at the time of serving, taking out just what is needed for the platter being prepared. Fill puff shells and arrange on serving platter.
Antipasto VegetablesA nice change from the eternal raw veggies with Ranch dressing.
Raw vegetables are brined overnight, then marinated. Keeps three weeks in the refrigerator if the tuna is omitted. Usually served chilled or room temperature.
1 gallon- 50 appetizer servings or 32 salad servings .
4 cups chopped cauliflower
In a large bowl with enough lightly salted water to cover, place the cauliflower, pearl onions, red bell peppers, green bell peppers, celery and cucumbers. Soak refrigerated 8 to 12 hours, or overnight.
Asian-style Pork-Veggie Rice Lettuce Wraps4 dinner servings or 12 appetizer servings
4 cups cooked rice
Cook the rice or warm the cooked rice. To cook rice, in a saucepan combine the water and rice. Bring to a boil, cover, and reduce heat to a simmer. Simmer for 20 minutes, until water is absorbed. Set aside and keep warm.
Heat oil in a wok over medium-high heat. Cook the pork, green onions, and garlic for 5 to 7 minutes, or until lightly brown. Add the tofu, carrots, Hoisin, and soy sauce, and any optional vaggies, stirring frequently until heated through. Remove from heat, and stir in the sesame oil and chile paste.
Layered Antipasto Meat Appetizer1 round platter about 14" in diameter: 30 appetizer servings
$60-70 at 2005 prices, so an expensive appetizer, but very popular. Can be made up the day before since the whole lettuce leaves do not wilt.
2 heads iceberg or romaine lettuce
Wash lettuce. Remove large outer leaves from the heads of lettuce, drain on paper towels.