Dog3 <dognospam@adjfkdla;not> wrote in
4:
> The foodies at work are throwing a bachelorette party for the boss
> on December 11. She is getting married on New Year's Day. We're
> using either my house, Kim's house or a party room somewhere. What
> does one take or make to take, to a party like this? The desserts
> will be store bought.
>
> Michael <- thinking sacks of White Castles
Brie and Pesto Puffs
2 sheets puff pastry
4 lbs. Brie
1 lb. Pesto Sauce
1 egg
1 Tbsp. water
2 oz. toasted, chopped walnuts
(yield 124 pcs.)
Roll the puff pastry sheets until they measure 14 inches wide and 16
inches long. Cut the pastry into 2-inch squares. In the center of each
square place a ½ ounce piece of Brie, topped with a scant teaspoon of the
RC Pesto Di Pomodoro or RC Pesto Sauce. Add the water to the egg and
whisk well. Lightly brush the corners of the pastry with the egg wash.
Pick up all four corners over the filling and pinch closed. Repeat the
process until done. Brush the tops of the pastry bundles with the egg
wash and sprinkle with chopped nuts. Bake in a 375° oven until golden
brown.
* Exported from MasterCook *
Candied Popcorn
Recipe By :Possum Kingdom Lake Cookbook
Serving Size : 1 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 cup sugar
1/2 cup molasses
1 tablespoon butter
1 tablespoon cider vinegar
1/4 teaspoon baking soda
3 quarts popped popcorn
Butter a 15 1/2 x 11 inch jelly roll pan and a large bowl.
In heavy saucepan over medium heat, cook sugar, molasses, butter and
vinegar until mixture reaches 244 degrees to 248 degrees on candy
thermometer, or until small amount of mixture forms firm ball when
dropped into very cold water.
Place 1 1/2 quarts popcorn in large bowl. With spoon, beat baking soda
into molasses mixture until well combined; pour half into popcorn.
Stir quickly until popcorn is coated. With buttered hands, spread mixture
onto half of jelly roll pan; repeat with remaining popcorn and molasses
mixture; cool.
When cool break mixture into pieces.
Busted by Barb at >
- - - - - - - - - - - - - - - - - - -
Per Serving (excluding unknown items): 1314 Calories; 12g Fat (7.7%
calories from fat); trace Protein; 314g Carbohydrate; 0g Dietary Fiber;
31mg Cholesterol; 495mg Sodium. Exchanges: 2 1/2 Fat; 21 Other
Carbohydrates.
Nutr. Assoc. : 0 0 0 0 0 0
* Exported from MasterCook *
Creamy Clam Dip
Recipe By :The Army Times Magazine/ Nov. 13, 1978
Serving Size : 1 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
8 ounces cottage cheese, creamed
3 ounces cream cheese -- softened
2 teaspoons prepared horseradish
1 teaspoon worcestershire sauce
8 ounces minced clams -- canned, drained
3 tablespoons light cream -- or evaporated milk
With electric mixer, combine cottage cheese, cream cheese, horseradish
and worcestershire sauce until well blended. Stir in clams. Chill.
Just before serving beat in enough cream to thin mixture for dipping.
Garnish with papriks. Serve with crisp potato chips or crackers.
Yield: Makes 2 cups
- - - - - - - - - - - - - - - - - - -
Per Serving (excluding unknown items): 628 Calories; 49g Fat (69.4%
calories from fat); 36g Protein; 12g Carbohydrate; trace Dietary Fiber;
157mg Cholesterol; 1268mg Sodium. Exchanges: 5 Lean Meat; 7 Fat; 1/2
Other Carbohydrates.
Nutr. Assoc. : 0 0 0 0 0 0
* Exported from MasterCook *
Cranberry Coconut Fruit Balls
Recipe By :The Army Times Magazine/ Oct. 23, 1978
Serving Size : 1 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
12 ounces dried apricots
1 1/2 cups pecans
2 cups fresh cranberries -- rinsed and drained
grated orange peel -- from 1 orange
1/4 cup butter
1 pound confectioner's sugar
13 1/2 ounces graham cracker crumbs
7 ounces coconut flakes
red food coloring
green food coloring
Coarsely grind apricots with pecans and cranberries. Stir in orange
rind, butter, sugar and crumbs.
wrap and chill for 2 hours.
shape mixture into 3/4 inchy balls. Roll balls in coconut. Tint coconut
red and green by using a few drops of food coloring and rubbing each
color into coconut.
Store in refrigerator until ready to serve.
Yeild: makes 100 = 3/4 inch balls.
- - - - - - - - - - - - - - - - - - -
Per Serving (excluding unknown items): 6715 Calories; 260g Fat (33.5%
calories from fat); 59g Protein; 1104g Carbohydrate; 70g Dietary Fiber;
124mg Cholesterol; 3334mg Sodium. Exchanges: 21 Grain(Starch); 1 Lean
Meat; 22 Fruit; 50 1/2 Fat; 30 1/2 Other Carbohydrates.
Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0
* Exported from MasterCook *
Festive Snack Mix
Recipe By :Possum Kingdom Lake Cookbook
Serving Size : 1 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
4 cups popped corn
2 cups bite-size pretzels
1 1/2 cups Peanuts, Chocolate-coated
1 cup raisins
2 cups bite-size crispy corn cereal squares
Combine all ingredients. Store in tightly covered container Makes about
10 cups.
Busted by Barb at Possum Kingdom Lake Texas
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Per Serving (excluding unknown items): 1509 Calories; 70g Fat (38.8%
calories from fat); 32g Protein; 217g Carbohydrate; 15g Dietary Fiber;
19mg Cholesterol; 102mg Sodium. Exchanges: 3 1/2 Lean Meat; 7 1/2 Fruit;
11 1/2 Fat; 7 Other Carbohydrates.
Nutr. Assoc. : 0 0 0 0 0
--
Starchless in Manitoba.
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