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Country Cooking

December 25, 2012

by Dorothy Bloemendaal
Boneless Buffalo Chicken Appetizers

1/3 cup honey

1/3 cup chili sauce

4 teaspoons soy sauce

2 teaspoons hot pepper sauce

l teaspoon cider vinegar

1/8 teaspoon ginger

1/8 teaspoon cumin

4 boneless skinless chicken breast halves, cut crosswise into 1/2 inch-wide strips

Dipping Sauce:

1/2 u light blue cheese salad dressing

1/4 cup light sour cream

2 tablespoons chopped fresh parsley

2 tablespoons crumbled blue cheese, if desired

Combine all chicken ingredients except chicken; mix well. Add chicken; toss to coat well. cover; refrigerate at least 30 minutes to marinate.

Meanwhile, in small bowl, combine salad dressing and sour cream; mix well. Refrigerate until serving time.

Heat large nonstick skillet over medium-high heat until hot. Remove chicken from marinade; reserve marinade. Add chicken to skillet; cook and stir 4 minutes. Add reserved marinade; cook over heat for 6 to 7 minutes or until sauce thickens and chicken is no longer pink, stirring occasionally. Spoon dipping sauce into small serving bowl; sprinkle with parsley and blue cheese. Place bowl on serving platter; arrange warm chicken around bowl. Serve with cocktail tooth picks. 12 servings.

Marinara and Shrimp Canapes

l can refrigerated pizza crust

1/3 cup refrigerated marinara sauce

1/3 cup chopped purchased cooked bacon

16 cooked medium shrimp, tails removed

2 tablespoon shredded fresh Parmesan cheese

Chopped fresh chives, if desired

Heat oven to 425º. Spray cookie sheet with nonstick cooking spray. Unroll dough onto work surface. Press dough out with fingers to form 12x8-inch rectangle. Cut dough with holiday shaped cookie cutters’ Place 1 inch apart on sprayed cookie sheet.

Bake for 5 to 7 minutes or until light golden brown. Remove partially baked crusts from oven. Spread each crust with marinara sauce. Sprinkle each with bacon. Place shrimp in center of each. Sprinkle each with cheese. Return to oven; bake an additional 3 to 5 minutes or until cheese is melted. Serve warm. 16 canapes

Candy Cane Coffee Cake

Coffee Cake:

l (3 oz.) package cream cheese, softened

2 tablespoons sugar

l teaspoon almond extract

1/4 cup chopped almonds

1/4 cup chopped maraschino cherries, drained

l (8 oz.) can Pillsbury Refrigerated Crescent Dinner rolls

l egg, slightly beaten

Heat oven to 375º. Grease cookie sheet. In small bowl, combine cream cheese and sugar; beat until light and fluffy. Stir in almond extract, almonds and cherries; set aside.

On greased cookie sheet, unroll dough into 2 long rectangles. Overlap long sides to form 13x7 inch rectangle; firmly press perforations and edges to seal. Spoon cream cheese mixture down center third of rectangle. On each long side of rectangle, make cuts l inch apart to edge of filling. Fold opposite strips of dough over filling to form a braided appearance. Seal ends. Form braid into candy cane shape. Brush top of braid with beaten egg. Bake at 375º for 18 to 22 minutes or until golden brown. Cool completely. In small bowl, combine glaze ingredients; blend until smooth. Drizzle over coffee cake. If desired,garnish with additional cherries. Store in refrigerator. 12 servings.



Salsa and Black Bean Dip

1 can black beans,drained

1/2 cup chopped green onions

l cup thick and chunky salsa

4 slices bacon, cooked, crumbled

Combine all ingredients; mix well. Cover refrigerate 1 to 2 hours to blend flavors. Serve with tortilla chips. 3 cups



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