VPWL

Cataldo Mission Idaho Pizza Delight

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This can be a quite colorful addition to a table.  Even kids will eat vegetables if they think it is party food!

Ingredients:

  • 1 pkg refrigerated crescent rolls (8 oz)
  • 1 pkg cream cheese (8 oz) softened
  • ¼ tsp dill weed
  • ¼ c mayonnaise
  • ½ pkg ranch dressing mix (½ oz)
  • ½ c zucchini, chopped
  • 1 c tomatoes seeded and chopped
  • ½ c chopped green onion
  • ½ c cucumbers peeled and chopped
  • ½ c sliced black olives

Directions:

  1. Unroll crescent roll dough and press into a 9×13 pan, pressing the edges and perforations to seal.
  2. Bake at 375° for approximately 15 minutes until light brown
  3. Cool to room temperature.
  4. Combine cream cheese, mayonnaise, dill weed and salad dressing mix in a bowl.
  5. Mix well.
  6. Spread mixture over the cooled crust.
  7. Sprinkle with the chopped vegetables and olives.
  8. Press lightly into the cream cheese mixture.
  9. Chill.
  10. Cut 4 x 8 into squares approximately 2 x 1 ½ inch to serve.

Serves: 32 pieces

Source: Idaho à la cARTe A Gallery of Treasures, Traditions and Tastes from the Beaux Arts Sociétié

Comments: Vegetables can vary to include chopped broccoli, chopped red pepper, chopped green pepper, shredded carrots, and/or grated cheese.

Boise Chicken Bites

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This reminds me of some of the chicken dishes at the many Asian fast food places.  It is tasty!

Ingredients:

Sauce:

  • 1 can apricots (13 oz)
  • 1 piece ginger (½ inch) peeled and shredded (A micro-plane makes this easy)
  • 1 Tab soy sauce
  • 2 tsp cornstarch
  • 1 Tab cold water
  • 1 green onion thinly sliced

Chicken:

  • 3 lbs chicken tenders
  • 4 Tab butter
  • 2 Tab vegetable oil
  • tooth picks

Directions:

Sauce:

  1. Drain the apricots, reserving the syrup.
  2. Combine 1/4 c syrup with the ginger and apricots in a food processor and blend until smooth.
  3. Combine apricot purèe with soy sauce in a sauce pan.
  4. Mix cornstarch and water.
  5. Add to sauce pan.
  6. Cook until thickened, stirring constantly. (If too thick, thin with reserve juice)

Chicken:

  1. Rinse and pat dry.
  2. Cut chicken tender into 4 – 5 pieces – approximately ¾ inch cubes.
  3. Sauté in butter and oil for 5 minutes until golden brown.
  4. Place warm chicken in chaffing dish
  5. Pour sauce over chicken and mix to coat
  6. Sprinkle with green onion and serve with toothpicks

Serves: 100-120Pieces

Source: Idaho à la cARTe A Gallery of Treasures, Traditions and Tastes Beaux Arts Société