Tag: KOA

Dorothy’s Smokies Appetizer

Don’t worry about the chafing dish,  these never make it out of the kitchen!   They would also be a  different and nice addition to a breakfast buffet.  (P.S. This is not Happy Dogs – they are happy because they have bourbon!)

Ingredients:

  • 1 pkg (Costco size – about 2 lbs)  cocktail smokies (80 smokie links)
  • 2 lb bacon (40 slices)
  • 1 c brown sugar

Directions:

  1. Preheat oven 350°
  2. Line 9×13 glass pan with foil.
  3. Cut package of bacon in half.
  4. Wrap 1/3 piece of bacon around each smokie.
  5. Skewer with toothpick to secure bacon.
  6. Place in glass pan.
  7. When all are in the pan, spread with brown sugar.
  8. Bake for one hour.
    Serve hot in chafing dish

Serves: 80 pieces

Source: Dorothy Neale, 2008 Jacobs Colorado Cookbook

Comments:  Serendipitous discovery – use 2 lb mini smokies and cut the bacon in 1/3.  Bite Size for the win!

Notes:  Bummer, Costco no longer has smokie links.  Grocery store – 14 oz, 1# bacon +3 slices, 1/2 c sugar = 34 pieces

“Crack Dip” – aka Sweet Onion Dip

Allison brought this to a KOA party and it was instantly inhaled.  Way good!

Ingredients:

  • 1 8-ounce  package cream cheese (at room temperature)
  • 1 cup mayonnaise (preferably Best Foods brand)
  • 1 cup  freshly grated Parmesean
  • 1 cup diced sweet onion
  • 1 tablespoon freshly cracked black pepper

Instructions:

  1. Preheat the oven to 350°.
  2. In a bowl, mix together the cream cheese, mayonnaise, Parmesan, onion,and black pepper and until everything is thoroughly combined.
  3. Pour the mixture into a 6-inch baking dish or any oven-safe dish.
  4. Bake for 50 minutes to one hour, till everything is melted together.
  5. When the top crust is brown and almost burnt-looking, the dip is ready. The darker brown the crust becomes, the better the flavors are.
  6. Serve with your favorite crusty bread, crackers, slices of tomatoes, or crunchy vegetables such as radishes, jicama, carrots, and celery.

Serves: 4-6

Source:  WhiteOnRiceCouple.com, from Allison Cozza

Creamy Parsley Dressing

This one is for Helen.  It is almost like Green Goddess dressing.

Ingredients:

  • 1 c       Oil
  • 1/4 c   Red wine vinegar
  • 1 c       Sour cream
  • 1 c       Mayonnaise (real)
  • 1/4 c   Dried onion
  • 1          Large bunch parsley

Directions:

  1. Process all but mayo and sour cream in a blender or food processor.
  2. Add mayo and sour cream while running.

Source:  The Loving Spoons of Villa Park, Catherine Wells

 

 

Roasted Garlic Mayonnaise

Sooo good with artichokes!  And tomatoes.  And potatoes.  And hamburgers.  And . . . . .

Ingredients:

  • 1 cup mayonnaise (yes, Mary, real mayo)
  • 12 roasted garlic cloves, room temperature or cold (not hot)
  • 1 tablespoon lemon juice
  • 4 chives finely chopped

Directions:

  1. Put everything in a food processor and pulse until blended.
  2. Refrigerate.

Makes: 1 cup

Source:  GOK

The One True Blue Cheese Dressing

I made up nine different blue cheese dressings and then we tasted them – this one was our favorite.  Simple, creamy, blue cheesy and chunky.

Ingredients:

  • ¾ c Danish Blue Cheese, crumbled
  • ½ c mayonnaise
  • ¾ c sour cream
  • 1 tbsp lemon juice
  • ½ tsp grated onion
  • 1 clove garlic, pressed
  • ½ tsp Worcestershire sauce
  • freshly ground pepper

Instructions:

  1. Mix ingredients in order given.
  2. Blend well.
  3. Cover and chill to allow flavors to blend.

Serves: Makes 2 cups

Notes:

  • I used the blue cheese crumbles from Costco
  • I used dried onion
  • I added the Worcestershire sauce to the original recipe
  • and, yes Mary, I did use real mayonnaise although it would probably be even better with Miracle Whip.
  • One of the dressings added creamy cottage cheese – it would add more texture and volume.

Source: An ad for Danish Blue Cheese

Aunt Agatha

Note:  Deadly on a hot day!

Ingredients:

  • 1½ oz rum
  • 4 oz orange juice
  • dash of bitters

Instructions:

Mix in a high ball glass over ice.

Serves: 1

Source:  Some bartender somewhere.

It’s never a good idea nor a safe idea to drink and drive. But if you do, you’d better know your limits.  See Blood Alcohol  Percentages in Beverages  in the Miscellaneous Information category and the Drinks category.

 

Hobbit Appetizer – French Sandwich

So easy you can make it at the drop of a hat. The combinations for this are endless. Family favorites include: mozzarella with pepperoni and pizza sauce,  jack cheese with green chilies, Jarlsberg and bay shrimp with Dijon mustard, and brie with sun-dried tomatoes and pesto.  If you can get the restaurant size puff pastry this makes a REALLY impressive hors d’oeuvre.

Ingredients:

  • 17 ounces Frozen Puff Pastry, defrosted
  • 1 cup Havarti Cheese, grated
  • 1 tablespoon Fresh Dill Weed, chopped
  • Dijon mustard

Directions:

  1. Defrost puff pastry in the refrigerator over night.
  2. Preheat oven to 400°.
  3. Place a sheet of pastry on a rimless baking sheet.
  4. Brush with a thin spread of mustard.
  5. Sprinkle with cheese and dill, leaving a 1/2 inch border.
  6. Moisten the edge of sheet with water.
  7. Place second sheet on top.
  8. Seal edges with the tines of a fork.
  9. Pierce top sheet of pastry with a fork.
  10. Return to the refrigerator for half an hour – it puffs up more.
  11. Bake approximately 15 – 20 minutes, until puffed and golden brown.
  12. Slide onto cutting/serving board.
  13. Let rest 5 minutes before cutting into small squares and serving.

Serves: 12 or so.

Note:  Freezes well uncooked.  We always have one in the freezer “just in case”!

Source:  The Hobbit Restaurant, Orange, CA

puff pastry sandwich from afterorangecounty.com

Supreme Sauce

Classic sauce for seafood or salad dressing. This recipe is from my grandmother from when she lived at the Hotel del Coronado during WWII.
Ingredients:

  • 1 cup mayonnaise
  • 1/2 cup catsup
  • 1/2 pint (2 c) buttermilk (Fresh, not frozen, makes it too thin) or sour cream
  • 1 tablespoon Worcestershire Sauce
  • 2 lemons — Juiced (2 – 3 Tablespoons)
  • salt and pepper
  • orange juice

Directions:

  1. Mix  mayo and catsup.
  2. Add buttermilk/sour cream, Worcestershire Sauce, lemon and orange juice.
  3. Mix well.
  4. Salt and pepper to taste.
  5. Thin with orange juice if needed.

Note: VAK (Mom) uses Miracle Whip, buttermilk and the juice of one lemon and one orange. That is how I make it also.
Serves: Make 3 cups.
Source: Marjorie Austin from a chef at the Hotel del Coronado.
Comments: Use as dip for cooked shrimp (30-32 size) with tails removed.  Also really good on avocado and shrimp/scallops/lobster  as an appetizer or salad.