Appetizers

Watermelon Fire and Ice Salsa

 

3 C. chopped Watermelon

1/2 C. chopped Green pepper

2 Tbl. Lime juice

2 Tbl. chopped fresh cilantro

1 Tbl. chopped Green onions

1 Tbl. chopped Jalapeno pepper,

 (adjust for desired heat)

1/2 tsp. Garlic salt

In large bowl, combine all ingredients & mix well.  Should be well chilled before serving.  Serve with tortilla chips or as a topping for grilled chicken or fish.

Corn Dip

  

2 pkgs. Cream Cheese, softened

1 pkg. Hidden Valley Ranch Mix

2 cans Corn, drained

1/2 can Black Olives, chopped

1 Red Bell Pepper, chopped

2-5 Jalapeno Peppers, chopped

( amount depends on desired heat)

Mix all ingredients together and refrigerate.  Serve with your favorite tortilla chips, crackers or veggies.

 Shrimp Salsa

2-3 medium Tomatoes, diced

2 stalks Celery, diced

1 medium Sweet Onion, diced

2 Lemons, squeezed into salsa

8 oz. Clamato brand tomato cocktail

4 tsp. Instant chicken bouillon

3/4 tsp. Onion powder

3/4 tsp. Garlic powder

1 lb. Small Shrimp, cook & peel

Tortilla chips or Corn chips

 

Combine all ingredients in a large bowl.  Cover & chill several hours or overnight for flavors to blend.  Serve with tortilla chips.

Mushroom Strudel

1 1/2 lbs. Portobello mushrooms, diced

2 lg. Cloves Garlic, minced

6 Tbl. Butter

1/4 C. chicken broth

1/2 tsp. Salt

1/8 tsp. Pepper

4 Tbl. Parsley

4 Tbl. Chives, chopped

1 C. Sour cream

1 1/2 stick Butter

3-4 Tbl. Bread crumbs

1/2 pkg. Phyllo dough

 

Sauté the mushrooms and garlic in the 6 tablespoons butter for 3 minutes.  Add broth and continue cooking, stirring constantly, until liquid has evaporated.  Add salt, pepper, parsley and chives.  Remove from heat and add sour cream.  Cover skillet and set aside.  Melt the 1 1/2 sticks butter in a small saucepan.  Heat oven to 375°.

 Lay dampened towel on the table.  Open Phyllo and spread 1 sheet of pastry on the table (cover the rest to prevent drying).  Paint liberally with melted butter, all the way to the edges.  Sprinkle with bread crumbs.  Repeat with 3 more sheets of phyllo brushing with butter after each sheet.  Pile 1/4 of the mushroom mixture along the long edge.  Fold in margins and using the towel roll the strudel over and over until you are almost at the end.  Paint the edge with butter and complete rolling.  Lift onto buttered baking sheet.  Paint with butter and cover loosely with wax paper while making the remaining bars.  Bake at 375° for 20 minutes or until golden.  Slice and serve warm.

 

More to come!