Antipasto Platter
1/2 cup Italian vinaigrette salad dressing
16 cherry tomatoes
16 small fresh mushrooms
Boston Leaf lettuce
1 pound (2-inches thick) Provolone or cheddar Cheese, cubed
1/4 pound thinly sliced deli roast beef, cut into 1-inch strips, rolled up*
1/4 pound thinly sliced deli hard salami, rolled up
2 (6-ounce) jars marinated artichoke hearts, drained
1 (6-ounce) can large pitted ripe olives, drained
12 green pepper strips
10 to 12 pepperoncini salad peppers or cherry peppers
1. Combine Italian dressing, tomatoes and mushrooms in medium bowl.
2. Cover; refrigerate at least 2 hours.
3. Place lettuce leaf lettuce on large serving platter.
4. Drain marinade from tomato mixture.
5. Arrange tomato mixture and all remaining ingredients attractively on platter.
Serves 12
Christmas Vegetable Wreath Appetizer
You will need a round platter to set wreath on and a 6-inch diameter bowl for dip.
3 carrots 1 inch thick
1 turnip
15 radishes
1 bunch celery
1 bunch green onions
1 bunch broccoli
1 head cauliflower
1 pint cherry tomatoes
2 bunches fresh curly parsley
Place flowers in a bowl of ice water and refrigerate until needed.
Prepare your favorite dip and chill until serving time.
Spinach Dip or Ranch Dressing is a good choice.
• Wash vegetables and drain well.
• Slice carrots and turnip into 1/8 inch slices.
• Cut about three-fourths of slices into flower shapes using a canapé cutter.
• Cut remaining slices into 1-1/4 inch circles using kitchen shears.
• Match carrot flowers to turnip circles, and turnip circles to carrot circles; insert toothpick just through the flower and almost through the circle.
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• Trim stem end from radishes.
• Cut radishes using a commercial radish rose cutter, or slice petals in radishes using a sharp paring knife, following pattern of roses in photo.
• Place in a bowl of ice water and refrigerate until petals open.
• Cut celery stalks into 2 inch pieces.
• Cut several slits at both ends of each piece, cutting almost to the center.
• Place in a bowl of ice water and refrigerate for ends to curl.
• Trim both ends of green onions, leaving about 2 inches of green tops.
• Place green onions on a cutting board.
• Using a sharp knife, cut through length of green tops in several places.
• Place in bowl of ice water and refrigerate for tops to curl.
• Trim flowerets from broccoli and cauliflower.
• Place broccoli and cauliflower flowerets and cherry tomatoes in separate plastic bags and refrigerate.
• Wash parsley thoroughly and drain well.
• Trim stem ends of parsley.
• Arrange vegetables on a bed of parsley on plate and around dip bowl to create the wreath.
CHICKEN IN THE GARDEN
Aluminum foil
Ready to cook chicken pieces
Sm. potatoes
Cherry tomatoes
Med. onions
Fresh mushrooms
Green peppers
Worcestershire sauce
Salt, pepper, paprika
Butter or margarine
Cut off a 40 inch pieces of aluminum foil for each dinner guest. Fold foil in half. Place chicken, potato, tomato, onion, mushrooms, and green pepper on foil. Sprinkle with Worcestershire, salt, pepper and paprika. Dot with butter. Fold foil. Bake in 450 degree oven (in shallow pan) about an hour or cook over glowing coals. Turn package every 20 to 30 minutes.
CHICKEN SHISH - KA - BOBS
3 lb. chicken, cut in chunks or strips marinade in mixture of
1/3 c. teriyaki sauce
2 tbsp. vegetable oil
2 tbsp. chili sauce
1/4 c. honey
1 tsp. salt
1/2 tsp. ground ginger
1/4 tsp. garlic powder
Alternate chicken on skewers with cherry tomatoes, mushrooms, pineapples, chunked green peppers, chunked onions. Grill and enjoy.