APPETIZERS
Snappy Chestnuts
2 small cans water chestnuts (8oz)
1 lb bacon
½ c. brown sugar
¼ c. chili sauce
¼ c. mayonnaise
Wrap chestnuts in (bacon uncooked) individually. Use toothpicks
Combine ½ c brown sugar, ¼ c chili sauce, ¼ c mayo
Bake in casserole 45 min at 350 degrees
For last 5 min pour ingredients over chestnuts.
Peggy Morgan
Uniontown
Wonder Beef Cups
3 tbsp butter
12 slices white bread
1 ¼ lbs ground beef
1 egg
1 small chopped onion
1 10oz can of cream of mushroom soup
Salt & pepper
¾ cup shredded cheddar cheese
Preheat oven to 350 degrees
Butter one side of each slice of bread and press each one butter side down into cup of muffin pan.
In medium bowl mix the beef, egg, onion, soup, salt & pepper until blended.
Fill each cup with the mixture. Sprinkle with cheddar cheese.
Bake 30 min or until meat is cooked.
Gently lift out of muffin pan.
Dorothy Rocheck
Uniontown
Lunch meat/cheese ball
1 7 oz can lunch meat
2 cups shredded cheddar cheese
1 8 oz package cream cheese, softened
2 tbsp chopped onion
1 tsp Worcestershire sauce
1/8 tsp dry mustard
Chopped nuts, paprika, or minced fresh parsley (to coat finished ball)
Finely chop lunch meat. Combine with remaining ingredients, except nuts, paprika, and/or parsley.
Cover and refrigerate until firm, 2 to 3 hours.
Shape into a ball. Refrigerate until ready to serve. Roll ball into nuts, paprika, or parsley before serving. Serve with crackers or crusty bread cubes.
Donna Cocalis
Point Marion
Mississippi Bread Dip
1 16 oz sour cream. Room temperature
8 oz package cream cheese. Room temperature
2 c grated sharp cheddar cheese
1 c diced or sliced ham
1 tbsp hot sauce
1 tsp Worcestershire sauce
½ tsp garlic powder
½ tsp onion powder
1 loaf French bread
Cracker optional
Green onions optional
Use a serrated bread knife to cut center out of French bread making sure to leave enough on the bottom. In medium bowl stir together sour cream and cream cheese until smooth, then stir in hot sauce, Worcestershire sauce, garlic and onion powder. Fold in cheddar cheese and diced ham. Transfer to bread bowl. Wrap in foil and place in oven. Preheat oven 350-bake 35 minutes then remove foil and bake 10 minutes or until golden brown. Remove from oven and serve with green onion, bread or crackers.
Jo Ann Coppolino
New Salem
Cheesy Zucchini Bread Strips
3 c shredded zucchini
3 eggs
1/3 c flour
1 tsp salt
2 c shredded mozzarella cheese (or any other cheese)
Italian seasoning
Preheat oven 450 degrees
Sprinkle the shredded zucchini with salt to release some of the moisture. Let sit 10-15 min then squeeze in tea towel to release most of or all of liquid.
Mix zucchini, eggs and flour in medium bowl. Spray cookie sheet with cooking spray and spread the zucchini mixture into a large rectangle. Bake for about 25 min or until edges are nicely brown. Make sure its nice and golden, the sides and top crust so as not to be mushy. Reduce heat to 350 degrees. Sprinkle with cheese and Italian seasoning and continue baking until cheese is melted. Let cool few minutes and cut in strips. Serve with sauce or dip of choice.
Mary Coppolino
New Salem
Eggplant Dip
3 cups cubed eggplant
1 medium onion, shopped
1/3 cup finely chopped sweet red pepper
1 jar 4 ½ oz sliced mushrooms, drained
4 garlic cloves, minced
1/3 cup olive oil
1 jar 6 oz stuffed olives, drained and chopped
1 can 6 oz tomato paste
2 tblsp red wine vinegar
1 ½ tsp sugar
1 tsp salt
½ tsp dried oregano
Hot pepper sauce to taste
Pitabread wedges or tortilla or corn chips
In large skillet, combine eggplant, onion, red pepper, mushrooms, garlic and oil. Cover and cook over medium heat for 10 minutes or until tender. Stir in olives, tomato paste, vinegar, sugar, salt, oregano and hot pepper sauce, bring to a boil. Reduce the heat, cover and simmer for 20-30 minutes or until flavors are blended. Serve warm or at room temperature with pita wedges or chips. Yield 3 cups
Denise Henning
Markleysburg, PA
Corn Salsa Tostadas
3 flour tortillas (8 inches)
¾ cup fat free sour cream
3 tsp minced fresh cilantro, divided
2 green onions, finely chopped
¼ tsp garlic powder
¾ cup fresh or frozen corn, thawed
1 plum tomato, diced
1 tblsp chopped jalapeno pepper
2 tblsp orange juice
1 tsp canola oil
½ tsp salt
Using a 2 inch round cookie cutter, cut 12 circles from each tortilla. Coat both sides or circles with nonstick cooking spray. Place in a single layer on baking sheet, bake at 400 for 4-5 minutes or until crisp. Cool. In a small bowl, combine the sour cream, t tsp cilantro, onions and garlic powder, cover and refrigerate. In another bowl, combine the corn, tomato, jalapeno, orange juice, oil, salt and remaining cilantro, cover and refrigerate. Just before serving, spread 1 tsp sour cream mixture over each tostada. Using a slotted spoon, top each with a teaspoon full of corn salsa. Yield 3 dozen.
Joan Henning
Markleysburg, PA
Poor Man Pizza
Sliced Italian Bread
Tomato slices
Italian seasoning
Olive Oil
Any white cheese – American, provolone, mozzarella
Pepperoni
Grated Parmeson
Drizzle oil over bread, sprinkle with seasoning, layer cheese, tomato, pepperoni. Place in toaster oven at 450 till cheese is melted
Barbara Schreckengost
Uniontown, PA
Sweet Potato Chorizo Cheese Balls
1. One pound chorizo sausage, casings removed.
2. 2 and 1/2 cups Bisquick
3. 8 ounces finely grated extra sharp Cheddar cheese
4. 1/2 cup sweet potato, mashed
5. 1/8 teaspoon pumpkin pie spice or cinnamon
6. 1/4 teaspoon kosher salt
1. Line a baking sheet with foil. Spray with Pam.
2. Microwave one large sweet potato on baked potato setting. Split and scoop out soft insides. Mash. Measure 1/2 cup and let cool.
3. Combine all ingredients in a large bowl until well blended.
4. Roll into 1 inch balls, place on baking sheet, and bake 20 minutes in a pre-heated 350 degree oven.
5. Remove from oven. Serve while hot with your favorite dip.
Rose Gabeletto
Nemacolin, PA