Zesty Shrimp for
Valentine's Day
1 lb Jumbo shrimp
1/4 c Dry white wine
2 tb Vegetable oil
2 tb Lemon juice
2 tb Worchestershire sauce
2 Garlic cloves, minced
1 1/2 ts Dried oregano
1 ts Dijon mustard
1/2 ts Pepper
Peel and devein shrimp.
In a bowl, combine wine, oil, lemon juice, worcherstershire sauce, garlic,
oregano, mustard and pepper. Add shrimp. Cover and marinade by refrigerating
for at least 30 minutes.
Drain, reserving 1/4 cup marinade.
In skillet, heat reserved marinade over medium-high heat; cook shrimp, stirring
for 4 minutes or until pink.
Apple-stuffed Mushrooms
32 lg Mushrooms, fresh
Vegetable cooking
spray
3 tb Celery; finely chopped
1/2 c Apple; minced
2 tb Fine, dry breadcrumbs
1 tb Parsley, fresh; chopped
2 tb Walnuts; finely chopped
- toasted
1 tb Blue cheese; crumbled
2 ts Lemon juice
Clean mushrooms with damp paper towels. Remove stems; finely chop 1/3 cup of
stems, reserving remaining stems for another use. Set mushroom caps aside.
Coat a small skillet with cooking spray; place over medium-high heat until
hot. Add 1/3 cup reserved chopped mushroom stems and celery; saute 2 minutes or
until tender.
Combine celery mix, apple, breadcrumbs, parsley, walnuts, Blue cheese, and
lemon juice in a small bowl; stir well.
Spoon 1 1/2 teaspoons of apple mix into each reserved mushroom cap.
Place mushrooms in a 15x10" jelly roll pan; bake at 350 degrees for 15
minutes.
Bacon & Cheese Eggs
6 Hard cooked eggs, peeled*
3 tb Mayonnaise
2 sl Crisp bacon
2 ts Vinegar
1/4 c Grated cheddar
1/8 ts Salt
* yolks removed (using a knife cut the outside of the egg white just as far as
the yolk, carefully remove the egg white leaving the yolks intact).
Mash egg yolks and stir with mayonnaise, bacon, vinegar, cheese, and salt.
Fill egg white halves. Top with crumbled bacon.
Bacon & Smoked Oysters
1/2 lb Bacon strips
2 cn Smoked oysters
40 Round wooden toothpicks
1/4 c Light vegetable oil
3 tb Garlic, minced
Cut bacon strips in thirds.
Wrap a bacon slice around each oyster and place a toothpick through to hold it
in place.
In a medium skillet, heat oil, and add garlic.
Cook wrapped oysters in oil until bacon is crisp.
Remove from pan and drain on a paper towel to drain.
Baked Brie in a Crust
1 Crescent rolls; 4 rolls
1 Small round of brie
2 tb Butter
Chopped nuts;
Apple
slices
Pear slices
Heat oven according to direction on the back of the crescent rolls
Divided dough into two rectangles rather than four triangles lay side by side
and press edges together so you have a square
Lay Brie on top of square and gather up edges so that you completely encase the
cheese
Turn over so the gathered part is on the bottom and place on a baking sheet
Bake according to direction on the rolls .
While the brie is baking, fry the nuts in butter.
Remove Brie from the oven and let set about 5 minutes
Place brie on serving tray and top with toasted nuts, surround with apples
and pears.
Bagel Chips
1 Bagel
1/8 ts Garlic powder
1/8 ts Onion powder
1/8 ts Cumin
1/8 ts Oregano
1/8 ts Chili powder
1/8 ts Fat-free parmesan cheese
Preheat oven to 400 degrees (can also use toaster oven)
With a sharp knife, slice bagel into very thin slices so that you can almost
see through them (you'll get about 10 slices).
Place slices on a baking sheet. Lightly spray with cooking spray. Quickly
sprinkle in a small amount of seasoning and the parmesan.
Bake for 3 to 4 minutes until lightly browned-be careful; they burn easily.
Break each slice into 4 chips.
Baked Eggplant Appetizer
1 lg Eggplant
Olive oil
1 lg Onion; peeled & quartered
3 Garlic cloves; unpeeled
1 Red bell pepper
-- halved and
seeded
1 ts Oregano; chopped
2 ts Lemon juice
1 tb Olive oil
1/8 ts Each salt and pepper
4 oz Feta cheese; crumbled
2 tb Parsley; chopped
Pita bread or
crackers
Preheat oven to 350 F.
Halve eggplant lengthwise. Brush all sides with olive oil. Place halves
cut-side down on a baking sheet. Bake 25 minutes.
Brush onion, garlic and red pepper with oil; add to eggplant. Bake 25-30
minutes longer or until vegetables are tender.
Cool eggplant; scoop out flesh and place in a food processor or wooden
bowl. Squeeze garlic pulp from skins, peel red pepper, and add to
eggplant along with onion, oregano, lemon juice, olive oil, salt and pepper.
Process or finely chop by hand. Do not puree.
Mix in 3 oz. of the feta cheese.
Spoon mixture into a serving bowl. Sprinkle remaining feta cheese around
the edge of mixture; mound parsley in the center. Serve with pita bread or
crackers.
Yield: 6 to 8 servings.
Bar-B-Q Buffalo Wings
3 lb Chicken wings
4 c Ketchup
1 Onion, chopped
3 tb Brown sugar
Dash worcestershire
sauce
Cut off the small piece of the chicken wing and the 2 bone part so you have
only the meaty part.
Mix the ketchup, onion cut up and brown sugar and worcestershire sauce
together.
Dip the wings in the sauce. Put on cookie sheet. Bake at 350 degrees for
about 1 1/2 hour.
If you have extra sauce, cook in saucepan until thick.
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