This recipe swaps cheeses with the “Swiss on Rye Chips” posted on Trumpeter Hill, and is served as a dip. But you cannot beat Jarlsberg cheese!
Jarlsberg Dip
2 c. Jarlsberg Cheese
2 c. Hellman’s mayonnaise
2 c. onions, chopped
Preheat oven to 350° F. Combine all ingredients and bake 20 min. or until golden brown. Serve hot with chips, crackers or bread.
These cookies are absolutely stand-out, look like they came from a bakery and will pass the test at cocktail parties. And, while most recipes posted here start from scratch, this is THE exception. It comes from the side of a Pillsbury Moist Supreme Lemon Cake Mix box, and is made in easy moments. I do not even frost these cookies!
If made for kids lunches, you’ll need a half-hour in the morning. (But wrap in brown paper, or cool before wrapping in plastic.) When I pack these for my boys, their friends ask if they can be adopted!
I’ve treasured this appetizer for 15 years, ever since my husband’s high school buddy and trained chef David prepared these extra-ordinary quesadillas for us at his house party. The flavors are out of this world, but that means this appetizer disappears fast!
Begging for the recipe, he directed me to the recipe invented by James H. Turner IV, of Saco, Maine, and published in 1995 by Bon Appetit magazine. Now it can be found at Epicurious: http://www.epicurious.com/recipes/food/views/Smoked-Gouda-and-Caramelized-Onion-Quesadillas-699. The recipe repeats below:
Smoked Gouda and Caramelized Onion Quesadillas
2 tbsp. (1/4 stick) butter
1 onion, thinly sliced
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If using a glass bowl or footed trifle bowl, this 1990s appetizer can be made more attractive by mounding the top with black olives, cilantro leaves and cubes of avocado. Traditionally served with tortilla chips.
Super Layered Taco Bean Dip with Guacamole
2 c. refried beans (canned, or recipe follows)
1 c. guacamole (recipe follows)
1 (8 oz.) container sour cream
1 pkg. taco seasoning mix Continue reading
Another great 1990 appetizer that we love. Make all four flavors, or just one! Or, mix and match, it’s up to you.
Beef, Ham, Turkey and/or Crab Hye Roller Roll Ups
2-4 (8 oz.) pkg. chive&onion cream cheese, and/or garlic&herb cream cheese, room temperature
2 tbsp. prepared white horseradish
4 tsp. Dijon mustard
½ tsp. salt
½ tsp. pepper
4 (16″) round sheet of Hye Roller soft bread/cracker sheet, room temperature
About ½-1 lb. Italian roast beef, thinly sliced
About ½-1 lb. honey ham, thinly sliced
About ½-1 lb. deli turkey or chicken, thinly sliced
About ½-1 lb. imitation crab, thinly shredded
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Byerly’s, an upscale grocer in Minneapolis, is renown for great recipes. Back in 1992, the store copyrighted this twist on the traditional artichoke dip recipe and advertised it to customers on give away recipe cards. It can be made ahead for parties, but, you are pressed for time, Byerly’s offers a great spinach artichoke dip in it’s delicatessen. (Or…if you prefer spinach to jalapeño, just substitute!) Serve with crispy crostini or sliced, toated French bread.
Byerly’s Cheesy Jalapeño Artichoke Spread
1 (14 oz.) can artichoke hearts
1 (4 oz.) pkg. Monterey Jack cheese, shredded
2 tbsp. hot red jalapeño peppers, chopped
1/2 tsp. garlic, minced
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From Cocktail Food by Mary Corpening Barber and Sara Corpening Whiteford and published by the Minneapolis Star Tribune in 1999.
Blue Cheese & Walnut Shortbread with Chutney
1/2 c. sharp blue cheese such as Maytag, room temperature
3 tbsp. unsalted butter, room temperature
½ c. flour
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This appetizer comes from Fast Appetizers by Hugh Carpenter and Teri Sandison, published in the Minneapolis Star Tribune in 1999.
Endive Cups Filled With Cheese, Mango And Toasted Pecans
1/2 c. pecans
1 sm. ripe mango or 1/2 c. mango chutney
2 tbsp. fresh ginger, finely minced
2 tsp. Asian chile sauce, or hot sauce
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An appetizer from The Book of Finger Foods by Hilaire Walden and published by the Minneapolis Star Tribune in 1999.
Note: Serve in rolls, or, you could also deconstruct these rolls for a different, new appearance, just spread the cream cheese mixture on a thin slice of cucumber, or rye toast (or both!) and top with smoked salmon and decorate with fresh dill.
Smoked Salmon Rolls
9 oz. smoked salmon, thinly sliced
1 c. cream cheese
2½ – 3 tbsp. fresh chives, finely chopped
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This Jack Daniel’s and gingersnap infused truffle recipe literally came in the mail in the 1990’s. It came with a subscription card to Bon Appetit Magazine, saying, “Our Christmas Gift for You; Makes an extra-sweet holiday gift from your Kitchen.”
Bon Appetit advertised, “Gingersnap cookies add an unusual and delicious twist to these chocolate treats. So elegant. So easy! For gift giving, place truffles in small paper candy cups, then arrange in decorattive boxes.”
Chocolate Whiskey “Truffles”
Makes about 2 dozen
8 oz. semisweet chocolate, chopped
½ c. (1 stick) unsalted butter
2/3 c. finely crushed gingersnap cookies
3 tbsp. Jack Daniel’s Whiskey
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This was a typical recipe until Sriracha helped to adjust the recipe, add a bit of heat, and crisp up the wings!
Teriyaki Sriracha Chicken Wings
2 lbs. chicken wings
¼ c. sesame seed oil
2-4 tsp. Sriracha, (add more or less, to taste)
1 c. soy sauce
¼-½ c. honey
2 tbsp. fresh ginger, grated
¼ tsp. black pepper
4 cloves garlic, minced
2 green onions, chopped
Combine marinade ingredients and pour over wings. Marinade in refrigerator 2-3 hours. Bake at 350° F. 45 min., then pace under broiler to crisp and slightly char. Serves 4-6.
Palomino Restaurant was a popular locale in Minneapolis in the early 1990s. While the restaurant can still be found in other cities, it closed in Minneapolis. But, before it left, I was sure to secure it’s wing recipe.
Palomino Spicy Garlic Pepper Wings
Garlic Cilantro Marinade:
1 lg. head garlic, separated, peeled, minced
1 bunch fresh cilantro, chopped
2 tbsp. coarse black pepper
1 tsp. curry powder
¼ tsp red pepper flakes, crushed
1/3 c. soy sauce
½ c. vegetable oil
2 lbs. chicken drummettes
Spicy Garlic Pepper Sauce:
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Mom swears, “These are the best wings!”
Keep in mind, this appetizer was popular in the ’60’s, ’70’s, and early ’80s, decades before the Buffalo wing craze. This wing is not crispy. It’s cooked in the marinade and chicken juices so that the flavor permeates the wing meat.
*Insist on a crispy wing? Just tweak the recipe for today’s expectations, please see note following the recipe.
Carol Mack’s Soy Sauce Chicken Wings
1 c. soy sauce
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Here is an elegant, but quick 30-min. prep. appetizer guaranteed to please. The recipe is Joni Hilton’s, of Sacremento, Calif., who earned first runner in a Dairy Association competition. Note: This recipe can be adapted by adding a small amount of crab, prosciutto or other smoky meat and by changing the flavor of the dip.
Cheesy Wontons with Sweet & Sour Dip
12 oz. (3-4 c.) Jalapeño Jack cheese, cut into 1/4 ” cubes
24 square wonton wrappers
3-4 c. vegetable oil
1 pkg. cream cheese
1/3 c. bottled sweet & sour sauce Continue reading
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