Let’s Cook! – November 23, 2022
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With the festive season upon us, there will be lots of parties and family gatherings which calls for food, lots of food! Appetizers are especially popular this time of year. I am going to reprint three of my favorite party foods. The first is aptly called Christmas Pinwheels because of the red and green in them, but they are so good anytime of the year. The best thing about this recipe is that it can be made ahead of time.
CHRISTMAS PARTY PINWHEELS
■ 2 blocks cream cheese,
softened
■ 1/2 cup minced red
pepper
■ 1/4 cup thin sliced green onions
■ 1/2 cup minced celery
■ 1/4 cup sliced stuffed
olives
■ 1 envelope Ranch salad
dressing mix
■ 3 to 4 10” flour tortillas
Beat cream cheese till smooth. Beat in Ranch mix. Add red pepper, green onions, celery and olives. Mix well. Spread about 3/4 cup onto each tortilla. Roll tightly, wrap each roll in plastic wrap. Refrigerate for at least two hours. Slice prior to serving.
The above recipe can be adapted according to your tastes. I don’t like olives, so I leave them out and add a bit more red pepper and celery. A friend once made these using yellow pepper because that what’s she had on hand. I’ve also made them with smaller tortillas. You can make these a day ahead, but don’t slice until day of serving. When I go on my “annual ladies trip”, I’m not allowed into our rental house unless I bring my pinwheels! On those occasions, I place the uncut rolls into a large baggie, and then slice them upon arrival. So much easier to put them in ice chest that way.
This next recipe, Cheesy Mushroom Crostini, gets rave reviews when I make them. Crostini is simply small slices of toasted bread topped with a spread or other food. It is very similar to bruschetta, the difference being that bruschetta uses wide slices of rustic Italian or sourdough bread. Crostini are sliced and toasted from smaller bread such as a baguette.
CHEESY MUSHROOM CROSTINI
■ 1 small loaf Frenc
bread (baguette)
■ 1 1/2 Tbsp butter, melted
■ 1 Tbsp olive oil
■ 10 oz mushrooms, sliced
■ 2 Tbsp dry sherry
■ 1 clove garlic, minced
■ 1 tsp Italian seasoning
■ 1/2 tsp salt
■ 1 1/3 cup French fried
onions, broken in small
pieces
■ 1 cup shredded
Monterey Jack cheese
■ 1/4 cup grated
Parmesan cheese
Slice bread 1/2 thick. Place slices on baking sheet, and brush with melted butter. Bake at 350 degrees for 10 to 15 minutes until golden brown. (remove pan from oven, let bread sit on pan) Meanwhile, heat olive oil in a large nonstick skillet over med-high heat. Add mushrooms, cook and stir 5 minutes. Add sherry, garlic, Italian seasoning and salt. Cook and stir 3 minutes or until the liquid is evaporated and the mushrooms golden.
Spoon mixture evenly over bread. Layer with half the French fried onions, sprinkle on cheeses. Top with remaining onions. Bake 5 to 8 minutes more until cheese melted and onions are golden. Serve warm.
I have made these an hour before serving, and kept them warm. I find they do not reheat very well.
This next recipe can be made ahead, early in day or even the day before. Cover with plastic wrap and refrigerate until time to bake. These are best served hot, but still taste great even when lukewarm. I should warn you, these can be addictive! Bet you can’t eat just one!
BROWN SUGARED SAUSAGES
■ 1 pkg cocktail sausages
(or little smokies)
■ bacon
■ 1 box brown sugar
Lay bacon strips out, place a sausage on it and roll until completely wrapped in single layer. Secure with a toothpick. (Each slice of bacon is usually enough to wrap 2 or 3 sausages). Place wrapped sausage in casserole dish (square or round works best) with toothpicks standing upright. Sprinkle brown sugar evenly over sausages. (Be sure to use lots of brown sugar, but I have never used the whole box). Bake at 350 40 to 50 minutes until brown sugar is melted. Watch carefully that it does not burn.
If you have a favorite recipe for the holidays, please share by sending to letscook!@heraldpubs.com or mail to Mascoutah Herald, PO Box C, Mascoutah Herald. Thanks, and Happy Cooking!