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Christmas Appetizers
Ornament Hors d'oeuvres
Ingredients:
24 RITZ Crackers
1/2 cup PHILADELPHIA Cream Cheese Spread
Sliced green onions
Small tomato pieces
Preparation:
Spread each cracker with 1 tsp. cream cheese spread.
Decorate with onions and tomatoes as desired to resemble Christmas ornaments.
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Sweet
& Spicy New Year's Appetizers
Glazed Kielbasa Hors
d'oeuvres
Sweet grape jelly and savoury chili sauce combine to make
the perfect man-pleasing appetizers.
Ingredients:
1 lb kielbasa
1 cup grape jelly
1 cup chili sauce
Preparation:
Cut the sausage into 1" or 2" pieces.
In a heavy saucepan over medium heat, stir the jelly and chili sauce just until it starts
to bubble.
Add the sausage pieces, and set the heat to low.
Simmer for at least an hour, stirring and turning the meat over occasionally. The longer
you cook these the better they get, but lower the temperature if you plan to simmer for
more than 2 hours.
Serve with toothpicks and cocktail napkins.
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Greece
Is The Word!
Greek Salad w/ White
Beans, Kalamata Olives and Feta
This is a meatless recipe, but you may also add tuna if you want.
Ingredients:
2 tablespoons red wine vinegar
2 teaspoons olive oil
1/2 teaspoon dried oregano
1/4 teaspoon ground black pepper
4 cups romaine lettuce, cut into 1 inch ribbons
1 cup carrots, shredded
1 cup cucumbers, cut into 1/2 inch cubes
1 cup tomatoes, cut into 1/2 inch cubes
1 (15 ounce) can white beans, rinsed and drained
1/3 cup feta cheese, crumbled
20 kalamata olives, pitted
1 cup herbed croutons
Tuna optional - either 2 well-drained ( 6 ounce) cans or a seared tuna steak
Preparation:
Whisk together vinegar, oil, oregano, and pepper in a large bowl.
Add lettuce, carrots, cucumber, tomato, beans, feta and then toss. If you're using tuna,
add that too.
Divide into small bowls or keep in one large bowl and top with olives and croutons.
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Tijuana
Trash
Mexican Snack Mix
Ingredients:
2 cups tortilla chips, broken into 1 inch pieces (I like to use small Tostitos and break
them in half)
1-1/2 cups Crispix cereal or Corn Chex
4 to 5 cups popped popcorn
6 ounces nuts, of choice (Spanish peanuts and almonds recommended)
4 tablespoons light corn syrup
4 tablespoons butter
4 tablespoons brown sugar
3/4 tablespoon chili powder
1/8 teaspoon ground cinnamon
1/4 teaspoon cayenne pepper
Preparation:
Preheat oven to 250 degrees F.
Combine tortilla chips, cereal, popcorn and nuts in a large roasting pan. Lining the pan
with foil first helps the clean-up later.
Combine corn syrup, butter, brown sugar, chili powder, cinnamon and cayenne pepper in a
small saucepan and heat to boiling.
Pour over the cereal-popcorn mixture in the pan; stir to coat thoroughly.
Bake uncovered 1 hour, stirring every 20 minutes.
Remove from oven and turn onto a sheet of waxed paper to cool.
This snack mix will stay fresh in an airtight container for about 2 weeks.
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South
Pacific Sandwich!
Hawaiian Honey Burgers
With pineapple, soy sauce and honey, these are a nice
change from regular hamburgers.
Ingredients:
2 pounds ground beef
1/2 cup honey
1/4 teaspoon ground cinnamon
1/4 teaspoon paprika
1/4 teaspoon curry powder
1/8 teaspoon ground nutmeg
1/4 cups soy sauce
1 can (23 ounce) sliced pinapple, drained
8 hamburger buns, split and toasted
Lettuce leaves, optional
Preparation:
In a bowl, combine the first 7 ingredients; mix well.
Shape into eight 3/4 inch thick patties.
Grill burgers, uncovered, over med-hot heat for 3 min on each side.
Brush w/ soy sauce and continue grilling 4-6 min or until juices run clear, basting and
turning several times.
During the last 4 min, grill the pineapple slices until browned, turning once.
Serve burgers and pineapple on buns w/ lettuce if desired.
Fresh fruit and corn on the cob round out this meal perfectly.
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The
Other Lasagna!
Baked Ziti
Ingredients:
1 lb lean ground beef
1 cup onions, chopped
2 cloves garlic, minced
1 (32 ounce) jar meatless sauce
1 cup chicken broth
1 teaspoon dried oregano leaves
1 (16 ounce) package ziti pasta, cooked and drained
2 (8 ounce) cups shredded mozzarella cheese
1 cup grated parmesan cheese
Preparation:
Preheat oven to 350 degrees F.
In a large skillet, cook ground beef, onions, and garlic over medium-high heat for 6 to 8
minutes or until beef is browned; stirring frequently.
Stir in spaghetti sauce, chicken broth, and oregano.
Reduce heat and simmer for 10 minutes.
Stir 1 cup of the sauce into the cooked ziti noodles.
Spoon 1/2 of the ziti mixture into a 13x9x2-inch baking dish.
Sprinkle with 1 1/2 cups mozzarella cheese and 1/2 cup Parmesan cheese.
Top with 2 cups sauce, then remaining ziti mixture and remaining sauce.
Cover and bake 20 minutes.
Sprinkle with remaining mozzarella and Parmesan cheese.
Return to oven and bake uncovered for 10 minutes or until heated through.
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CBS
In The Morning!
Country Brunch Skillet
Ingredients:
6 Bacon Strips
6 cups frozen hash brown potatoes
3/4 cup chopped green pepper
1/2 cup chopped onion
1 tsp salt
1/4 tsp pepper
6 eggs
1/2 cup cheddar cheese
Preparation:
In a large skillet over medium heat, cook bacon until crisp.
Remove bacon and save approximately 2 tbsp of grease drippings.
Crumble bacon and set aside.
Add potatoes, green pepper, onion, salt & pepper to drippings.
Cook and stir for about 2 minutes.
Cover and cook, stirring occasionally until potatoes are browned and tender, about 15
minutes.
Make six wells in the potato mixture and break one egg into each well.
Cover and cook on low heat for 8-10 minutes or until eggs are set.
Sprinkle with cheese and bacon.
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Dinner
For Two!
Chateaubriand
The Chateaubriand steak is a thick cut from the center of
the filet, created by his personal chef for Vicomte François-René de Chateaubriand,
(1768 –1848), the author and diplomat who served Napoleon as an ambassador and Louis
XVIII as Secretary of State for two years. This cut is usually only offered as a serving
for two, as there is only enough meat in the center of the average fillet for two
portions. A Chateaubriand will be grilled barded, that is cooked with a strip of bacon or
lard around it to keep it moist; it will be served medium-rare, never well done, and
served with a sauce.
Ingredients:
10 oz. Beef Tenderloin
cracked pepper
salt
Bearnaise Sauce Ingredients:
1 tablespoon chopped shallots
1 tablespoon chopped fresh chervil
2 tablespoons chopped fresh tarragon
3 tablespoons wine vinegar
dash salt
dash pepper
2 egg yolks
1 tablespoon water
1/2 cup unsalted butter, cut into small pieces
1 teaspoon lemon juice
Preparation:
The Meat:
Preheat oven to 425° F. The high heat is needed to develop a brown exterior.
Season thawed roast with cracked pepper and salt and place on a broiling pan or in a
roasting pan.
Roast for 18 to 20 minutes or until the internal temperature reads 130° F. (For medium
rare).
For broiling the 10 oz. sampler, allow 7-9 minutes per side.
Place Chateaubriand on a heated serving platter or cutting board and allow to rest 10 to
15 minutes before carving.
Serve with sauce.
The Sauce:
Place the shallots, chervil, tarragon, wine vinegar, salt and pepper in a saucepan and
cook over medium heat until reduced by two-thirds.
Let the mixture cool slightly, then place the pan over, not in, hot water (a double boiler
works well for this).
Whisk in the egg yolks and water, making sure the yolks don't curdle.
When the sauce begins to thicken, whisk in the butter, a piece at a time, until thick and
smooth.
Stir in the lemon juice and adjust the seasonings.
Adding a little extra chervil and tarragon right before serving refreshes the flavors.
The sauce should be kept warm until serving as it does not reheat well.
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Chili
Blanco Caliente!
White Chili
Ingredients:
1 cup uncooked white rice
1/4 cup uncooked barley
1-1/2 lbs boneless pork or chicken, cubed
1-1/2 cups chopped onions
1 teaspoon vegetable oil
1 teaspoon butter
2 teaspoons ground cumin
1 teaspoon salt, to taste
1 tablespoon minced fresh garlic
1 (15 ounce) can white beans, drained
1 (1 lb) can garbanzo beans, drained
1-1/2 cups canned green chilies, drained
1-1/2 cups canned white hominy, drained
1/4 teaspoon Tabasco sauce, to taste
1 tablespoon crumbled cooked bacon
4 cups chicken broth
1 (28 ounce) can tomatillos
1 tablespoon lime juice
2 tablespoons fresh minced basil or 1 teaspoon dried basil
1-2 cup shredded cheddar cheese, for garnish
Preparation:
Over medium heat in a heavy pot, saute the pork (or chicken) and onion in oil and butter
for 8 to 10 minutes or until the meat browns and onion softens.
Add the rice and barley, stir to coat, then stir in the cumin, salt, garlic, white beans,
garbanzo beans, chilies, hominy, Tabasco, crumbled bacon, chicken broth, tomatillos, lime
juice, and basil.
Bring to boil, then reduce heat, cover, and simmer for 40-45 minutes.
Serve each portion topped with about 2 Tbsp cheese and together with good, crusty bread
and a salad.
If the chili is too thick for your preference, you can add chicken broth to the desired
consistency.
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Maryland
McNuggets!
Crab Balls w/ Lime Aioli
Sauce
Ingredients:
1 lb quality lump crabmeat
1 egg
4 tablespoons self-rising flour
1 tablespoon Dijon mustard
2 tablespoons mayonnaise
1 tablespoon Old Bay Seasoning
4 drops hot pepper sauce
1/8 teaspoon lemon juice
Aioli Dipping Sauce
1 clove fresh garlic, minced
1 tsp. kosher salt
1 each large whole egg
1 each large egg yolk
1 cup lite olive oil
2 tblsp. lime juice
zest of one lime
2 dashes Tabasco sauce
Preparation:
Aioli Sauce (do first to allow to chill):
Place garlic, salt and eggs in blender and puree.
Slowly add oil in thin steam.
Blend until thickened.
Add lime juice, zest, Tabasco and blend and chill.
Crab Balls:
Put crabmeat in a bowl and gently sort through, looking for pieces of shell and remove.
Add all ingredients and mix gently until thoroughly blended.
Form the mixture into balls the size of walnuts.
Place on a sheet/tray and cover with clear wrap.
Chill for at least one hour. (You can also freeze crab balls - thaw them for one half hour
before frying them.)
Deep fry in oil at 350F for 2 to 3 minutes, until golden brown. Or saute in a frying pan
with a little oil for 5 minutes on each side.
Cool on a plate of paper towels to remove excess grease.
Serve with toothpicks on a bed of lettuce with the Aioli sauce. Tartar or cocktail sauce
also goes well with the balls.
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All recipe titles
are property of John Rambo and the NWL/HOUSE of PAIN.
All material is copyright © 1988-2010
by the National Wrestling League
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