Veggie Bars
Incredients : 2 (8 ounce) cans refrigerated crescent rolls
16 ounces cream cheese, softened
1/4 cup mayonnaise or salad dressing
1 medium sweet red pepper, chopped
1 (1 ounce) envelope ranch style salad dressing mix
1 medium green pepper, chopped
3/4 cup (3 ounces) shredded Cheddar cheese
1/2 cup coarsely chopped broccoli florets
1/2 cup coarsely chopped fresh mushrooms
Procedure :Unroll crescent roll [...]
Vegetable Bars
Incredients : 2 package crescent rolls
Press out on greased jellyroll pan. Bake as directed on package. Cool.
Tostaditas with Gulf Crab
Incredients : 1 pound fresh crab meat
2 tablespoons mayonnaise
2 tablespoons heavy cream
1 tablespoon chipotle sauce (optional)
1 teaspoon salt
3 dozen tortilla rounds or triangles, crisply fried
Procedure :Carefully check the crab meat for any extraneous pieces of shell. Combine crab meat in a mixing bowl with mayonnaise, heavy cream, salt and chipotle sauce, if [...]
Tomato and Basil Crostini
Incredients : 4 plum tomatoes, seeded and chopped
12 to 16 slices French bread (baguette type)
1 large clove garlic, peeled
2 tablespoons olive oil
1/4 cup chopped fresh basil
Zest of 1 lemon
Salt and freshly-ground pepper, to taste
Procedure :Allow the tomatoes to drain in a colander for 30 minutes.
Tex-Mex Tortellini
Incredients : 1 package cheese tortellini
2 tablespoons taco seasoning mix
1 tablespoon olive oil
Procedure :Cook the tortellini in a large pot of boiling water for about 5 minutes or just until cooked but very firm. Drain the tortellini and rinse with cold water.
Stuffed Tomato Appetizers
Incredients : 36 whole cherry tomatoes
8 ounces cream cheese, softened
1 tablespoon dry Italian salad dressing mix
2 tablespoons milk
3 tablespoons chopped, fresh parsley
Procedure :Place tomatoes, stem side down, on cutting board. Make an \”X\” cut to within 1/4\” of bottom of each tomato. Carefully spread to open.
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