Hometown Get-Togethers - Candace Floyd [11]
Stuffed Jalapeños
Denise Bradley, Bowling Green, Kentucky
Serves 8 to 10
“It seems like I can never make enough of this great appetizer. I often use hot sausage, or leave a small amount of the chile membrane in for those who like the chiles a little spicy or hot in flavor.”
1 pound bulk pork sausage
One 8-ounce package cream cheese, softened
1 cup grated Parmesan
1¼ pounds jalapeño chiles (about 14)
1. Preheat the oven to 400°F.
2. Heat a large nonstick skillet over medium-high heat. Add the sausage and cook until browned, about 3 minutes, breaking up with a fork and stirring constantly. Remove from the skillet, drain on paper towels, and return to the skillet. Add the cream cheese and Parmesan and stir until well blended.
3. Cut the jalapeños lengthwise and remove the seeds and membranes. Stuff each chile half with the sausage mixture and arrange on a baking pan.
4. Bake for 25 minutes, or until the chiles are tender and the sausage mixture is golden. Remove from the oven and let stand for 10 minutes before serving.
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TIPS FROM OUR TEST KITCHEN: Jalapeños can be spicy. Trim, seed, and remove the membranes under cold running water or wear rubber gloves to protect your skin.
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Spicy Island Shrimp
JoAnn Geary, Whispering Pines, North Carolina
Serves 12 to 16
“This is a favorite family recipe. I brought a bowl of Spicy Island Shrimp to a Christmas party to share with friends and guests. It disappeared from the serving table shortly after my arrival. The following year, my identical offering to my friend’s party never appeared on the serving table. When asked about this situation, the friend said he enjoyed it so much he kept it for himself rather than share it with his guests. It became a Christmas gift to him from then on.”
1 cup mayonnaise
1/3 to ½ cup chili sauce
¼ teaspoon black pepper
1 teaspoon salt
1 large garlic clove, minced
1/8 teaspoon cayenne pepper
2 pounds cooked large shrimp, chilled
2 medium green onions, finely chopped
1/3 cup finely chopped red bell pepper
2 tablespoons capers, drained and finely chopped
2 tablespoons prepared horseradish, well drained
1. Combine the mayonnaise, chili sauce, black pepper, salt, garlic, and cayenne in a bowl; mix well. Add the remaining ingredients and toss to coat.
2. Arrange on a lettuce-lined platter or in a bowl and serve immediately for a pungent flavor or cover with plastic wrap and refrigerate for 8 hours for a more blended flavor. Lobster or chicken may be substituted for the shrimp.
Teriyaki Sticks
Mary Ann Jenkins, Gridley, California
Serves 8 to 10
“When our children were small, we lived in the Hawaiian Islands. Our new friends there introduced us to Teriyaki Sticks, which were served at many outdoor get-togethers. When we returned to the mainland, we served Teriyaki Sticks to our friends and families. They all loved them.”
11/3 to 1½ pounds flank steak, about 1 inch thick
½ to ¾ cup low-sodium or regular soy sauce
½ cup sugar
1 teaspoon grated fresh ginger, optional
1 garlic clove, minced, optional
8-inch bamboo skewers, soaked in water for 30 minutes
1. Cut the flank steak into thin slices or have a butcher slice it. Combine the soy sauce and sugar in a gallon-size zip-top plastic bag. Add the ginger and garlic, if using. Add the sliced steak and seal tightly.
2. Turn the bag to coat the beef with the teriyaki sauce. Open the bag to release any air inside and reseal. Refrigerate for up to 48 hours, turning the bag occasionally.
3. Preheat the broiler or grill to high. Thread the flank steak on the skewers, weaving the slices in an “s” pattern.
4. Cook for 2 minutes on each side, or until the flank steak reaches the desired degree of doneness. Do not overcook or the beef will be tough.
Spinach and Artichoke Dip
Eric Helfrich, Wilkes-Barre, Pennsylvania
Serves 25 to 30
“This recipe was a smash at our last family Christmas get-together.”
Two 10-ounce packages frozen chopped spinach, thawed and squeezed dry
Two 8-ounce packages cream cheese, softened
1 cup mayonnaise
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