Hometown Get-Togethers - Candace Floyd [9]
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TIPS FROM OUR TEST KITCHEN: Crush crackers easily in the sealed wrapper. Use a meat mallet or rolling pin and lightly pound the crackers to the desired texture. Unseal the package and use as directed in the recipe.
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World’s Best Pimiento Cheese
Betty Bagley, Athens, Tennessee
Serves 20 to 24
“This is always requested as my contribution to our family picnics.”
¼ cup mayonnaise
One 3-ounce package cream cheese, softened
3 garlic cloves, minced
¼ cup chopped parsley
6 to 8 drops Tabasco sauce
One 2-ounce jar pimientos, undrained
3 cups finely shredded sharp Cheddar
1 cup pecan chips
1. Purée the mayonnaise, cream cheese, garlic, parsley, and Tabasco in a food processor or blender until smooth. Spoon the mixture into a medium bowl. Add the pimientos, Cheddar, and pecans; mix well.
2. Cover with plastic wrap and refrigerate for at least 4 hours to overnight to allow the flavors to blend.
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TIPS FROM OUR TEST KITCHEN: It’s important to use pecan chips. If they are not available, place whole pecans in a food processor or blender and pulse to a coarse texture. This recipe is great as a spread for sandwiches or served as a cheese ball or log with a variety of crackers.
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Sweet Cinnamon Chips with Fruit Salsa
Elaine Fetter, Rittman, Ohio
Serves 3 to 4
“This recipe is delicious. I have made it several times for couple get-togethers and for our combined Thanksgiving-Christmas family get-together.”
CHIPS
Two 10-inch flour tortillas
3 tablespoons butter, melted
1 teaspoon ground cinnamon
2 tablespoons sugar
SALSA
4 ounces crushed pineapple packed in juice, drained
½ small tart red apple, such as Gala or Braeburn, cored and diced
½ cup seasonal berries, or ½ ripe medium banana
1. Preheat the oven to 375°F.
2. To prepare the chips, cut each tortilla into 8 wedges. Brush with the melted butter. Place buttered side up in two 15 × 10-inch jelly roll pans.
3. Combine the cinnamon and sugar in a small bowl; mix well. Sprinkle over the buttered wedges. Bake for 5 minutes, or until the tortillas barely begin to crisp.
4. Place the pans on wire racks to cool completely. The chips will become crisper as they cool.
5. To prepare the salsa, combine the pineapple, apple, and berries in a medium bowl; toss gently. Serve with the chips.
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TIPS FROM OUR TEST KITCHEN: Any type of fruit may be substituted for the apple and berries. The crushed pineapple is essential because it keeps the other fruit from browning.
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Olive Salsa
Mary Bilke, Eagle River, Wisconsin
Serves 16
“I have made this for many get-togethers and always have to double the recipe. I have also learned to bring copies of the recipe with me, because anyone new always asks for one. You can make it spicier by adding more jalapeños or leaving the seeds in.”
One 7-ounce jar pimiento-stuffed green olives, drained and coarsely chopped
One 6-ounce can pitted black olives, drained and coarsely chopped
1 large tomato, cored, seeded, and coarsely chopped
1 jalapeño chile, seeded and coarsely chopped
2 garlic cloves, minced
2 tablespoons extra virgin olive oil
2 teaspoons red wine vinegar
4 ounces crumbled feta cheese
Corn scoops, tortilla chips, or bagel chips
1. Combine the olives, tomato, jalapeño, garlic, olive oil, and vinegar in a bowl. Toss gently to blend. Cover with plastic wrap and refrigerate at least 1 hour.
2. At serving time, add the feta cheese and lightly toss. Serve with corn scoops, tortilla chips, or bagel chips.
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TIPS FROM OUR TEST KITCHEN: This is the perfect appetizer for olive and feta lovers. It has a bit of “bite” to boot.
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Gourmet Pecans
Carol Snyder, Sumner, Iowa
Serves 14 to 16
“I was looking for something special to serve during our fiftieth wedding anniversary celebration. I tried lots of recipes for sugared pecans, and none could hold a candle to this