Garfield...Recipes with Cattitude! Cookbook (Everyday Cookbook Collection) (14 page)
Read Garfield...Recipes with Cattitude! Cookbook (Everyday Cookbook Collection) Online
Authors: Gooseberry Patch
A new way to serve your favorite dip! Just spread dip onto flour tortillas, roll up jelly-roll style and cut into one-inch slices. Add some kick by topping each with a jalapeño pepper slice.
To tell if avocados are ripe, give them a gentle squeeze.
They should yield slightly but not be too soft.
2 avocados, halved and pitted
1/3 c. to 1/2 c. medium-hot chunky salsa
1 t. lemon or lime juice
salt and pepper to taste
tortilla chips
Scoop avocados into a bowl; mash with a fork to desired consistency. Add salsa, juice, salt and pepper; blend well. Serve immediately, or press plastic wrap directly onto the surface of the guacamole and refrigerate. Serve with tortilla chips. Makes about 1-1/2 cups.
Freeze fresh, mashed avocado to keep on hand for quick guacamole…handy to know when avocados are on sale. Just add 1/2 teaspoon of lime or lemon juice per avocado, mix well and store in a plastic zipping bag, making sure to press out all the air before sealing. Thaw in the refrigerator before using.
Bring on the blue cheese dressing and celery sticks…treat your mouth to some fun!
3 lbs. chicken wings
seasoned salt to taste
2-oz. bottle hot pepper sauce
1 c. water
1 c. brown sugar, packed
1 T. mustard seed
Arrange chicken wings on a lightly greased 15"x10" jelly-roll pan. Bake, uncovered, at 400 degrees for 20 minutes. Turn wings over. Bake for an additional 20 to 30 minutes, until wings are golden and juices run clear. Drain; arrange on a serving platter and sprinkle with seasoned salt. Combine remaining ingredients in a saucepan over medium heat. Bring to a boil; reduce heat to low. Simmer, stirring occasionally, until sauce turns a dark burgundy color. Drizzle sauce over wings, or serve on the side for dipping. Makes about 3 dozen.
Alongside sticky foods, set out a basket of rolled-up napkins, moistened with warm lemon-scented water. Very thoughtful!
3 lbs. chicken wings
1/2 c. chili sauce
1 T. honey
1 T. soy sauce
1/2 t. dry mustard
1/4 t. cayenne pepper
Place chicken wings in a greased 3-quart casserole dish. Combine remaining ingredients in a small bowl; stir well. Drizzle mixture over wings and toss to coat. Cover and refrigerate for one hour. Uncover and bake at 350 degrees for 45 to 60 minutes, gently turning once or twice, until wings are golden and juices run clear. Makes about 3 dozen.
Party fun for all ages…serve finger foods on a paper plate tucked inside a plastic flying disc for each person.
Chef’s Surprise Tangy Meatballs
Your friends will never guess what gives these meatballs their delicious flavor. Shhh…it’s chili sauce and grape jelly, but we won’t tell if you don’t!
2 lbs. ground beef
2 eggs, beaten
1/2 t. salt
3/4 c. quick-cooking oats, uncooked
1-1/3 c. chili sauce, divided
1/2 c. grape jelly
In a large bowl, combine beef, eggs, salt, oats and 1/3 cup chili sauce. Mix well with your hands; form into one-inch balls. Place in an ungreased shallow 13"x9" baking pan. Bake, uncovered, at 400 degrees for 15 to 17 minutes, until meatballs are browned; drain. Meanwhile, combine jelly and remaining sauce in a large saucepan over medium heat. Cover and cook, stirring occasionally, for about 10 minutes, until mixture is well blended. Add meatballs; simmer until heated through. Meatballs may be kept warm in a slow cooker while serving. Makes about 5 dozen.
Making lots of meatballs? Grab a melon baller and start scooping…you’ll be done in record time!
Keep a pair of kitchen scissors handy for snipping fresh herbs, chopping bacon and opening packages…you’ll wonder how you ever got along without them!
1 cucumber, peeled and coarsely chopped
1 red onion, chopped
2 4-oz. containers crumbled feta cheese
1 T. olive oil
2-1/2 T. lemon juice
3 T. fresh dill, chopped
3 T. fresh mint, chopped
Garnish: fresh mint sprigs
Combine cucumber, onion and cheese in a bowl. Sprinkle with oil, juice and herbs; toss to mix. Cover and chill until serving time. Garnish with mint sprigs. Serve with Homemade Pita Chips. Makes 6 servings.
Homemade Pita Chips:
3 pita rounds
3 T. olive oil
1/4 t. salt
1/4 t. pepper
Split pita rounds in half; cut each round into 8 wedges. Brush oil over both sides of wedges; sprinkle with salt and pepper. Arrange wedges in a single layer on a lightly greased baking sheet. Bake at 375 degrees for 6 minutes on each side, or until crisp.
Dip to go! Spoon some creamy vegetable dip into a tall plastic cup and add crunchy celery and carrot sticks, red pepper strips, cucumber slices and snow pea pods. Add a lid and the snack is ready to tote. Be sure to keep it chilled.
For a really low-carb way to enjoy this savory dip, spread it on lettuce leaves and roll up, or spoon onto sweet red pepper strips.
12-oz. can tuna, drained
8-oz. pkg. cream cheese, softened
1/2 c. mayonnaise
2 T. onion, finely chopped
1 t. dried parsley
1/2 t. dried chives
1/2 t. hot pepper sauce
1/2 t. pepper
snack crackers or hard rolls
In a bowl, combine all ingredients except crackers or rolls. Beat with an electric mixer on low speed until smooth. Cover and chill until serving time. Serve with crackers as an appetizer spread, or on rolls as a sandwich spread. Makes about 3 cups.
Keep party time super-simple! Serve one or two easy homemade dishes, and just pick up some tasty go-withs like pickles, snack crackers and cocktail nuts at the grocery store.
Savor the flavor! Bet you can’t stop munching on this crunchy & flavorful mix!
6 c. bite-size crispy corn, wheat and/or rice cereal squares
2 c. doughnut-shaped oat cereal
1 c. plain fish-shaped crackers
1 c. pretzel rings
1 c. pecan halves
2 T. butter, melted
3-1/2 T. Worcestershire sauce
1-1/2 t. seasoned salt
3/4 t. garlic powder
1/2 t. onion powder
In a one-gallon plastic zipping bag, mix together cereals, crackers, pretzels and pecans. In a small bowl, stir together remaining ingredients. Pour butter mixture over cereal mixture; seal bag and shake to coat well. Spread mix onto ungreased baking sheets. Bake at 250 degrees for one hour, stirring every 15 minutes. Let cool; store in an airtight container. Makes 11 cups.
For fun party favors, fill clear plastic cups with crunchy snack mix. Seal with sheets of colorful plastic wrap to keep the goodies inside. Heap the cups in a basket…guests can choose a favorite to take home.
Mmm…now you can take along a pizza anywhere you go! Let the nibbling begin!
2 10-oz. pkgs. sourdough pretzel nuggets
1/2 c. canola oil
1 c. grated Parmesan cheese