Category Archives: Appetizers

Onion and Goat-cheese Bread

Posted on 11 May 2011 by Howard

PrintAdd this recipe to ZipList!Onion and Goat-cheese Bread Ingredients½ cup chopped pecans 1 Tablespoon butter 1 medium sweet onion, halved and thinly sliced ½ teaspoon sugar 1 large garlic clove, minced ~10 oz goat cheese ⅛ teaspoon salt ⅛ teaspoon … Continue reading →

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Ranch Hand Round Up

Posted on 8 February 2011 by Joan

Ingredients 2 15 oz. cans black beans, drained 1 15 oz. can white and yellow corn 1 4 0z. can sliced black olives 1 4 oz. can diced green chilies ¼ cup chopped green olives ¼ cup chopped red onions … Continue reading →

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Pickled Okra-Ham Rolls

Posted on 7 February 2011 by Howard

Ingredients 1 16 oz jar pickled okra 1 oz container whipped cream cheese with chives ½ lb thinly sliced Virginia ham Preparation Drain pickled okra and pat dry with paper towel Spread thinly about 3 tablespoons of cream cheese on one … Continue reading →

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Black Bean and Corn Salad

Posted on 7 February 2011 by Howard

Ingredients 2 cups cooked black beans 1 cup Del Monte fresh summer corn 1 large carrot, sliced 1 rib of celery, sliced 6 tablespoons red onion, chopped 6 tablespoons green bell pepper, chopped 6 tablespoons red pepper, chopped 2 scallions, … Continue reading →

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Clam Dip

Posted on 6 February 2011 by Rick

This is the recipe my mother, Evelyn Tucker, used to prepare clam dip.  Just a few ingredients, and remember to buy a family pack of Fritos Scoops!  They’re ideal for scooping up the clam dip and it shouldn’t surprise you … Continue reading →

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Salsa

Posted on 31 January 2011 by Howard

Ingredients Chunky store-brand salsa.  Enough to accommodate the beans and corn Goya canned black beans, rinsed with cold water and dried with a paper towel Canned Del Monte Fresh Cut yellow corn, drained Cilantro.  Remove leaves from stems and chop … Continue reading →

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Roasted Chestnuts

Posted on 31 January 2011 by Howard

Preparation Cut an “X” on flat side of the nut using a serrated knife, making sure you cut all the way through the shell.  Keeps shell from bursting. In Fireplace:  Use a long-handled chestnut roasting pan or a popcorn popper. … Continue reading →

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Cranberry-Jalapeño Salsa

Posted on 31 January 2011 by Howard

Makes 2 cups.  Preparation time 10 minutes. Ingredients 1 (12 ounce) package of fresh cranberries 1 medium navel orange, unpeeled and coarsely chopped 3 tablespoons of crystallized ginger 2 jalapeño peppers, seeded and coarsely chopped 1/4 cup fresh mint leaves … Continue reading →

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