Appetizers

Cheese Pie

Ingredients: 
1/4 lb. feta cheese
1/2 cup cottage cheese
1 egg
1 tbsp. fresh parsley (1/2 tsp. dried)
pepper to taste
filo pastry sheets
1/4 cup butter
Directions: 

~I find a Quisinart works best for this.

Put the cheeses, pepper, parsley and egg in the food processor and mix until blended. About 10-15 seconds. Not long.

Preheat oven to 375 degrees.

When using filo dough the sheets you aren't working with at the moment need to be kept covered, so they don't dry out. (plastic wrap works well for this) Put 2 filo sheets on a cutting board and brush butter over the surface of the top one. Slice the sheets in half lengthwise. Drop 1 tbsp. of cheese mixture in one corner of the dough strip. Fold corner of dough over the filling. Turn triangle over and over to the end of the strip. Put on cookie sheet and brush top with butter. Repeat with remaining dough.

Bake in oven for 12-15 minutes or until crisp and brown.

~I love feta so always add a bit extra.

~This is wonderful with Dolmades me Avgolemono (stuffed grape leaves)

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Cream Cheese Wontons

Ingredients: 
1 pkg. wonton wrappers
1 8 oz. package cream cheese
mini canned shrimp or crab meat is desired
oil for deep frying
Directions: 

Take your cream cheese and put in a bowl. Add your can of shrimp or crab meat and mix well with a fork. Lay out a wonton wrapper and place in the center a dollop (about 1 tsp.) of your cream cheese mixture. Then dip your finger in water and moisten 2 sides of the wrapper. Fold triangularly and seal the edges. Fry in deep hot oil until wontons are brown. Drain on a paper towel. These cook very quickly.

~Wonderful with Egg Drop Soup

From: Glorious Grub Cookbook By. Joan Stewart

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Egg Drop Soup

Ingredients: 
4 cups chicken broth
4 egg whites
green onions as desired
Directions: 

Makes:4 Servings

Take your chicken broth and bring to a rolling boil. Feel free to make your own chicken broth with water and chicken bullion. This is a lot cheeper and easy to have on hand. Also if you like it a little bit less salty just add a bit more water. Take your egg whites and add to the boiling chicken stock. The boiling motion will separate them. Give them about 10 sec. and then give it a quick stir. Take off heat and dish into bowls. Add green onion for garnish.

~Great served with Cream Cheese Wontons

From: Glorious Grub Cookbook

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Eggplant Adobo

Ingredients: 
4 cups eggplant, cut into 1 inch pieces
1/4 cup vegetable or corn oil
1/2 cup white vinegar
1/4 cup soy sauce (low sodium works really well)
1 tbsp. finely minced garlic
Directions: 

~Serves:4

Fry eggplant cubes in oil until brown. Set aside on paper towel to absorb the oil. In a sauce pan (I used a frying pan) bring vinegar, soy sauce and garlic to a boil and simmer for 6 minutes. Add fried eggplant to mixture and cook for 5 minutes more, turning eggplant several times. Serve hot.

~We loved this dish! It is so fast and yummy. The one thing that we would change is to use low sodium soy sauce to cut down on some of the salt. A wonderful appetizer...

Calphalon One Infused Anodized Fry Pan (purchase at Chefs Catalog) I use this pan for a lot of frying. I love the Calphalon pans. The special thing about the Infused pans are they can also be put in the oven and used with the broiler. Wonderful!

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Stuffed Pizza Mushrooms

Picture: 
Ingredients: 
container of mushrooms
1 cup pizza or marinara sauce
sliced or shredded mozzarella or Monterey Jack cheese
1/2 cup white wine vinegar
Directions: 

Take your mushrooms rinse and pull out the stems. Place in a pie pan. Put a spoonful of sauce in each mushroom, then place a slice of cheese on top. Pour enough vinegar in bottom to cover the bottom of pan. Place in oven at 350 degrees and back until mushrooms are cooked and cheese is bubbly, about 25-35 minuets.

- These are so simple to make and surprisly yummy! My sister Hannah made this recipe up one day.

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