I'm planning my New Year's cocktail party and trying to find recipes
for vegetable appetizers beyond the tray of cold celery and carrot
sticks.

I've already filled out the protein servings with shrimp cocktail,
steak bites in puff pastry, and deviled eggs. I've got plenty of
sweets, a box of Russel Stover chocolates, a rum cake, and cream puffs
(and I know people will bring cookies).

I'll probably have some good olives and cheese, and some kind of
stuffed mushroom. Does anyone have suggestions for other vegetable
snacks I could serve? They don't necessarily have to be finger foods.



Dawn

On Dec 13, 11:19 am, Dawn > wrote:
> I'm planning my New Year's cocktail party and trying to find recipes
> for vegetable appetizers beyond the tray of cold celery and carrot
> sticks.
>
> I've already filled out the protein servings with shrimp cocktail,
> steak bites in puff pastry, and deviled eggs. I've got plenty of
> sweets, a box of Russel Stover chocolates, a rum cake, and cream puffs
> (and I know people will bring cookies).
>
> I'll probably have some good olives and cheese, and some kind of
> stuffed mushroom. Does anyone have suggestions for other vegetable
> snacks I could serve? They don't necessarily have to be finger foods.
>
> Dawn

Always popular at gatherings around here, are quiche bites - if the
guests aren't vegan - just make a quiche without adding sausage or
bacon. They taste great when at room temperature, and you can make
them in a rectangular pan, and cut them into bite-size cubes to spear
with a toothpick. (I'd probably use a mixture of broccoli, onion and
tomatoes.)

N.

On Dec 13, 9:19 am, Dawn > wrote:
> I'm planning my New Year's cocktail party and trying to find recipes
> for vegetable appetizers beyond the tray of cold celery and carrot
> sticks. [snip]
>
> I'll probably have some good olives and cheese, and some kind of
> stuffed mushroom. Does anyone have suggestions for other vegetable
> snacks I could serve? They don't necessarily have to be finger foods.

How about this Baba Ghanouj from the Greens restaurant cookbook?
Serve it with crackers or pita bread. -aem

2 globe eggplants
3 TB olive oil
2 TB roasted tahini (sesame paste)
1 garlic clove, minced
1/2 teaspoon cumin seed, toasted (in a dry pan) and ground
juice of 1 lemon (NOT the fake stuff)
3/4 teaspoon salt (don't skimp on this without careful tasting)
cayenne pepper to taste, say two pinches
1 TB chopped fresh cilantro

Cut eggplants in half lengthwise, brush cut sides with olive oil,
roast on a baking sheet cut side down at 375°F until soft, about 35
minutes. Drain in a colander for 15 minutes, then scoop the flesh out
into a bowl.

Combine all the remaining ingredients except the cilantro with the
eggplant in a food processor, pulse until mixture is somewhat smooth
but retains some texture. [absent a food processor, chop the eggplant
by hand and combine well with the mixture]

Allow the mixture to sit for an hour at room temp, then taste
carefully and season with more lemon juice, salt and cayenne. Stir
the clantro in and serve.

On Dec 13, 12:19 pm, Dawn > wrote:
> I'm planning my New Year's cocktail party and trying to find recipes
> for vegetable appetizers beyond the tray of cold celery and carrot
> sticks.
>
> I've already filled out the protein servings with shrimp cocktail,
> steak bites in puff pastry, and deviled eggs. I've got plenty of
> sweets, a box of Russel Stover chocolates, a rum cake, and cream puffs
> (and I know people will bring cookies).
>
> I'll probably have some good olives and cheese, and some kind of
> stuffed mushroom. Does anyone have suggestions for other vegetable
> snacks I could serve? They don't necessarily have to be finger foods.
>
> Dawn

Hummous

John Kane, Kingston ON Canada

Dawn wrote:
> Does anyone have suggestions for other vegetable
> snacks I could serve? They don't necessarily have to be finger foods.

Vegetable samosas?

--
Cheers
Chatty Cathy

Garlic: the element without which life as we know it would be impossible

On Dec 13, 12:47 pm, aem > wrote:
> On Dec 13, 9:19 am, Dawn > wrote:
>
> > I'm planning my New Year's cocktail party and trying to find recipes
> > for vegetable appetizers beyond the tray of cold celery and carrot
> > sticks. [snip]
>
> > I'll probably have some good olives and cheese, and some kind of
> > stuffed mushroom. Does anyone have suggestions for other vegetable
> > snacks I could serve? They don't necessarily have to be finger foods.
>
> How about this Baba Ghanouj from the Greens restaurant cookbook?
> Serve it with crackers or pita bread. -aem
>
> 2 globe eggplants
> 3 TB olive oil
> 2 TB roasted tahini (sesame paste)
> 1 garlic clove, minced
> 1/2 teaspoon cumin seed, toasted (in a dry pan) and ground
> juice of 1 lemon (NOT the fake stuff)
> 3/4 teaspoon salt (don't skimp on this without careful tasting)
> cayenne pepper to taste, say two pinches
> 1 TB chopped fresh cilantro
>
> Cut eggplants in half lengthwise, brush cut sides with olive oil,
> roast on a baking sheet cut side down at 375°F until soft, about 35
> minutes. Drain in a colander for 15 minutes, then scoop the flesh out
> into a bowl.
>
> Combine all the remaining ingredients except the cilantro with the
> eggplant in a food processor, pulse until mixture is somewhat smooth
> but retains some texture. [absent a food processor, chop the eggplant
> by hand and combine well with the mixture]
>
> Allow the mixture to sit for an hour at room temp, then taste
> carefully and season with more lemon juice, salt and cayenne. Stir
> the clantro in and serve.

I usually roast the egg plant on the stove at low flave in a cast iron
skillet. At the same time roast couple of hot green chillies and a
big clove of garlic sliced. Then make past of chillies and garlic
with lemon juice and salt. Once the egg plant are tender to the touch
let them cool and scoop up the flesh and blend with the paste. Then
add enought yogurt, mix it well and tamper with a little hot oil in
the pan with musturd seeds and a red chili.

Dawn wrote:
>
> I'm planning my New Year's cocktail party and trying to find recipes
> for vegetable appetizers beyond the tray of cold celery and carrot
> sticks.
>
> I've already filled out the protein servings with shrimp cocktail,
> steak bites in puff pastry, and deviled eggs. I've got plenty of
> sweets, a box of Russel Stover chocolates, a rum cake, and cream puffs
> (and I know people will bring cookies).
>
> I'll probably have some good olives and cheese, and some kind of
> stuffed mushroom. Does anyone have suggestions for other vegetable
> snacks I could serve? They don't necessarily have to be finger foods.


Carmine and Guido's Sicilian Eggplant Caponata

http://www.recipeland.com/recipe/21167/


SHELDON

"Dawn" > wrote in message
...
> I'm planning my New Year's cocktail party and trying to find recipes
> for vegetable appetizers beyond the tray of cold celery and carrot
> sticks.
>
> I've already filled out the protein servings with shrimp cocktail,
> steak bites in puff pastry, and deviled eggs. I've got plenty of
> sweets, a box of Russel Stover chocolates, a rum cake, and cream puffs
> (and I know people will bring cookies).
>
> I'll probably have some good olives and cheese, and some kind of
> stuffed mushroom. Does anyone have suggestions for other vegetable
> snacks I could serve? They don't necessarily have to be finger foods.
>
>
>
> Dawn
>
Pizza pin wheels? Puff pastry, pizza Sauce and cheese, rolled and cut into
slices then baked.




Sarah

"Dawn" > ha scritto nel messaggio
...
> I'm planning my New Year's cocktail party and trying to find recipes
> for vegetable appetizers beyond the tray of cold celery and carrot
> sticks.
>
> I've already filled out the protein servings with shrimp cocktail,
> steak bites in puff pastry, and deviled eggs. I've got plenty of
> sweets, a box of Russel Stover chocolates, a rum cake, and cream puffs
> (and I know people will bring cookies).
>
> I'll probably have some good olives and cheese, and some kind of
> stuffed mushroom. Does anyone have suggestions for other vegetable
> snacks I could serve? They don't necessarily have to be finger foods.
>
>
>
> Dawn

Clean and slice quite thinly some leeks. Sauté them slowly with a bit of
salt until they are caramelized. Spread out a sheet of puff pastry, cover
with the leeks and then grate pecorino cheese over all of it. Roll up
tightly and cut in 1/2" slices. Lay on parchment paper and bake at about
400°F (200°C) until puffed and golden. They are "Barzottini."
>

Dawn wrote:
>
> Does anyone have suggestions for other vegetable snacks
> I could serve? They don't necessarily have to be finger foods.

Spinach balls, spinach balls, SPINACH BALLS!

Nancy2 wrote:

> Always popular at gatherings around here, are quiche bites - if the
> guests aren't vegan - just make a quiche without adding sausage or
> bacon. They taste great when at room temperature, and you can make
> them in a rectangular pan, and cut them into bite-size cubes to spear
> with a toothpick. (I'd probably use a mixture of broccoli, onion and
> tomatoes.)

Vegans don't eat cheese and eggs. Vegetarians might.


--
Janet Wilder
Bad spelling. Bad punctuation
Good Friends. Good Life

Dawn > wrote:

> I'm planning my New Year's cocktail party and trying to find recipes
> for vegetable appetizers beyond the tray of cold celery and carrot
> sticks.

Poor Man's caviar (aubergine "caviar")
Patatas bravas (Spanish spiced potatoes)

Victor

John Kane wrote:
>
> Hummous


Hummous stuffed in cherry tomatoes or a split snow pea pod.


--Lia

Julia Altshuler wrote:
> John Kane wrote:
>>
>> Hummous
>
>
> Hummous stuffed in cherry tomatoes or a split snow pea pod.
>
>
> --Lia
>
The pea pod idea sounds yummy. Some crunch without the carbohydrate
laden dippers. Great idea if any of the guests are Diabetic.

--
Janet Wilder
Bad spelling. Bad punctuation
Good Friends. Good Life

"Dawn" > wrote in message
...
> I'm planning my New Year's cocktail party and trying to find recipes
> for vegetable appetizers beyond the tray of cold celery and carrot
> sticks.
>
> I've already filled out the protein servings with shrimp cocktail,
> steak bites in puff pastry, and deviled eggs. I've got plenty of
> sweets, a box of Russel Stover chocolates, a rum cake, and cream puffs
> (and I know people will bring cookies).
>
> I'll probably have some good olives and cheese, and some kind of
> stuffed mushroom. Does anyone have suggestions for other vegetable
> snacks I could serve? They don't necessarily have to be finger foods.

A big hit that I've made have been BLT bites. I don't have an actual recipe
offhand. I just do it by taste. If you look online you will see a ton of
recipes.

Basically, you start with some cherry tomatoes. Carefully cut the tops off
and scoop out the seeds using a melon baller or small spoon so that you have
a shell. Turn these upside down on paper towels to drain while you make the
filling.

The filling is crisply cooked, crumbled bacon, thinly sliced green onions,
chopped parsley, mayo and some black pepper. I've seen parmesan cheese
added, but I don't personally care for the taste of it in there.

To assemble, put a bunch of curly parsley on a platter. This serves as a
base and helps keep them from rolling around. Then, using a small spoon,
stuff the tomatoes. Chill until ready to serve.

These are best made shortly before serving so that the filling doesn't get
soggy.

"Janet Wilder" > wrote in message
...
> Nancy2 wrote:
>
>> Always popular at gatherings around here, are quiche bites - if the
>> guests aren't vegan - just make a quiche without adding sausage or
>> bacon. They taste great when at room temperature, and you can make
>> them in a rectangular pan, and cut them into bite-size cubes to spear
>> with a toothpick. (I'd probably use a mixture of broccoli, onion and
>> tomatoes.)
>
> Vegans don't eat cheese and eggs. Vegetarians might.

True.

"Julia Altshuler" > wrote in message
. ..
> John Kane wrote:
>>
>> Hummous
>
>
> Hummous stuffed in cherry tomatoes or a split snow pea pod.

Another thing you can do is use cream cheese or some kind of cheese spread.
I made this one Xmas and it was very decorative. For the peas, carefully
remove them from the pods, spread the pods with cheese, then put the peas
back on. Looks lovely!

"Dawn" > wrote in message
...
> I'm planning my New Year's cocktail party and trying to find recipes
> for vegetable appetizers beyond the tray of cold celery and carrot
> sticks.
>
> I've already filled out the protein servings with shrimp cocktail,
> steak bites in puff pastry, and deviled eggs. I've got plenty of
> sweets, a box of Russel Stover chocolates, a rum cake, and cream puffs
> (and I know people will bring cookies).
>
> I'll probably have some good olives and cheese, and some kind of
> stuffed mushroom. Does anyone have suggestions for other vegetable
> snacks I could serve? They don't necessarily have to be finger foods.

Here's another thing I made. Very yummy! Stuffed Anaheims:

http://www.thatsmyhome.com/mainstreetdeli/stuanna.htm

"Julia Altshuler" > wrote in message

> John Kane wrote:

>> Hummous

> Hummous stuffed in cherry tomatoes or a split snow pea pod.

A favorite of mine is fried polenta disks (i.e., start with a
tube of polenta, slice it and fry in olive oil), topped first
with a blob of hummus and then a dot of green salsa (e.g.,
Mrs. Renfro's Green Jalapeno Salsa).

It may sound a little wacky but it's a great flavor combination.

Steve

Dawn wrote:

> I'm planning my New Year's cocktail party and trying to find recipes
> for vegetable appetizers beyond the tray of cold celery and carrot
> sticks.
>
> I've already filled out the protein servings with shrimp cocktail,
> steak bites in puff pastry, and deviled eggs. I've got plenty of
> sweets, a box of Russel Stover chocolates, a rum cake, and cream puffs
> (and I know people will bring cookies).
>
> I'll probably have some good olives and cheese, and some kind of
> stuffed mushroom. Does anyone have suggestions for other vegetable
> snacks I could serve? They don't necessarily have to be finger foods.

Pan Bagnat
Black-eyed Pea Fritters
Vegetable Samosas with Mango-Curry Dipping Sauce
Butternut Squash with Pasta and Hazelnuts
Swiss Chard Tart
Pasta with Arugula, Goat Cheese, and Sun-Dried Tomato Pesto


(all recipes available on request)


Bob

One time on Usenet, "Julie Bove" > said:
> "Janet Wilder" > wrote in message
> ...
> > Nancy2 wrote:
> >
> >> Always popular at gatherings around here, are quiche bites - if the
> >> guests aren't vegan - just make a quiche without adding sausage or
> >> bacon. They taste great when at room temperature, and you can make
> >> them in a rectangular pan, and cut them into bite-size cubes to spear
> >> with a toothpick. (I'd probably use a mixture of broccoli, onion and
> >> tomatoes.)
> >
> > Vegans don't eat cheese and eggs. Vegetarians might.
>
> True.

Sure, but isn't that what Nancy was saying in the first place?
That's what "quiche bites - if the guests aren't vegan" sounds
like to me...

--
Jani in WA

"Dawn" > wrote in message
...
> I'm planning my New Year's cocktail party and trying to find recipes
> for vegetable appetizers beyond the tray of cold celery and carrot
> sticks.
>
> I've already filled out the protein servings with shrimp cocktail,
> steak bites in puff pastry, and deviled eggs. I've got plenty of
> sweets, a box of Russel Stover chocolates, a rum cake, and cream puffs
> (and I know people will bring cookies).
>
> I'll probably have some good olives and cheese, and some kind of
> stuffed mushroom. Does anyone have suggestions for other vegetable
> snacks I could serve? They don't necessarily have to be finger foods.
>
Vegetables are *NOT* food. Vegetables are what food eats.

"Dawn" > wrote in message
...
> I'm planning my New Year's cocktail party and trying to find recipes
> for vegetable appetizers beyond the tray of cold celery and carrot
> sticks.
>
> I've already filled out the protein servings with shrimp cocktail,
> steak bites in puff pastry, and deviled eggs. I've got plenty of
> sweets, a box of Russel Stover chocolates, a rum cake, and cream puffs
> (and I know people will bring cookies).
>
> I'll probably have some good olives and cheese, and some kind of
> stuffed mushroom. Does anyone have suggestions for other vegetable
> snacks I could serve? They don't necessarily have to be finger foods.
>
>
>
> Dawn
>

Dawn,

A very tasty way to serve veggies, that everyone loves, is a veggie "pizza". You
press crescent roll dough into a rimmed baking sheet and bake until deep golden. Let
cool completely. In the meantime, make the spread, which is 8 ounces of cream cheese,
8 ounces of sour cream, and 1-2 packets of ranch dip mix or 2 tbsp (or more, to
taste) of your favorite ranch seasoning. Next, prepare the veggies. I usually use
carrots, broccoli, cauliflower, red cabbage, snap peas, and sometimes asparagus tips.
I shred the cabbage and julienne the carrots, the rest are just cut into small
pieces. Spread the ranch mixture on cooled "pizza" crust, then top with the
vegetables. You can top with shredded cheese if you like as well. Cut into squares
and serve.

It's always a big hit!

kimberly

"Dawn" wrote in message

>> I'm planning my New Year's cocktail party and trying to find recipes
>> for vegetable appetizers beyond the tray of cold celery and carrot
>> sticks.

Ths one looks interesting and a bit different.

MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: 5 SPICE TAMALES
Categories: Mcdougall, Main dish, Vegetarian
Yield: 18 Servings

1 lb Tofu, crumbled
2 ts Chinese 5 spice powder
1/4 ts Cayenne pepper
2 tb Onion, dried
1/4 c Bell Pepper, chopped
4 ts Mustard, prepared
1 tb Soy sauce

Combine filling ingredients in a mixing bowl Fill and cook tamales
according to "Tamales: Basic Procedure" *** Vegetarian Gormet - Summer
1993, Don Matesz

****Hint Make your own Chinese 5 spice blend by mixing equal anounts
of Star anise, Szechuan pepper, cloves, cinnamon, and fennel seed.
Grind spices into a powder with amortar and pestle or a coffee
grinder.

MMMMM

"Sqwertz" > ha scritto nel messaggio
...
> On Thu, 13 Dec 2007 20:33:25 +0100, Giusi wrote:
>
>> Lay on parchment paper and bake at about
>> 400°F (200°C) until puffed and golden. They are "Barzottini."
>
> Congrats! You made up a word that has never before been
> published in the Internet except under various pseudonyms.
>
> So who were you posting as here 10 years ago?
>
> -sw

wvriter

It's my original recipe and has been published under that name which a
friend came up with.

On Dec 13, 4:12 pm, Janet Wilder > wrote:
> Nancy2 wrote:
> > Always popular at gatherings around here, are quiche bites - if the
> > guests aren't vegan - just make a quiche without adding sausage or
> > bacon. They taste great when at room temperature, and you can make
> > them in a rectangular pan, and cut them into bite-size cubes to spear
> > with a toothpick. (I'd probably use a mixture of broccoli, onion and
> > tomatoes.)
>
> Vegans don't eat cheese and eggs. Vegetarians might.
>
> --
> Janet Wilder
> Bad spelling. Bad punctuation
> Good Friends. Good Life

That's why I said, "if they aren't vegan."

N.

"Sqwertz" > ha scritto nel messaggio
...
> On Fri, 14 Dec 2007 09:25:30 +0100, Giusi wrote:
>
>> "Sqwertz" > ha scritto nel messaggio
>> ...
>>> On Thu, 13 Dec 2007 20:33:25 +0100, Giusi wrote:
>>>
>>>> Lay on parchment paper and bake at about
>>>> 400°F (200°C) until puffed and golden. They are "Barzottini."
>>>
>>> Congrats! You made up a word that has never before been
>>> published in the Internet except under various pseudonyms.
>>>
>>> So who were you posting as here 10 years ago?
>>
>> wvriter
>>
>> It's my original recipe and has been published under that name which a
>> friend came up with.
>
> Just curiuos. It *looks* like an italian word, but it just
> doesn't come out of the mouth Italian :-)
>
> -sw

LOL wanna borrow my mouth? Barzotti is where I live. It's definitely
Italian.

--
http://www.judithgreenwood.com

> >> Does anyone have suggestions for other vegetable snacks
> >> I could serve? They don't necessarily have to be finger foods.
>
> > Spinach balls, spinach balls, SPINACH BALLS!
>
> I was thinking spinach balls, too, but I don't know how vegan the people
> are. My spinach balls call for egg and cheese.


Nobody at the party will be vegan, or vegetarian. I was just looking
for some healthy snacks that weren't all carbohydrate or sugar.


Dawn

"Sqwertz" > ha scritto nel messaggio
...
> On Fri, 14 Dec 2007 18:11:41 +0100, Giusi wrote:
>
>> "Sqwertz" > ha scritto nel messaggio
>> ...
>>> On Fri, 14 Dec 2007 09:25:30 +0100, Giusi wrote:
>>>
>>>> "Sqwertz" > ha scritto nel messaggio
>>>> ...
>>>>> On Thu, 13 Dec 2007 20:33:25 +0100, Giusi wrote:
>>>>>
>>>>>> Lay on parchment paper and bake at about
>>>>>> 400°F (200°C) until puffed and golden. They are "Barzottini."
>>>>>
>>>>> Congrats! You made up a word that has never before been
>>>>> published in the Internet except under various pseudonyms.
>>>>>
>>>>> So who were you posting as here 10 years ago?
>>>>
>>>> wvriter
>>>>
>>>> It's my original recipe and has been published under that name which a
>>>> friend came up with.
>>>
>>> Just curiuos. It *looks* like an italian word, but it just
>>> doesn't come out of the mouth Italian :-)
>>
>> LOL wanna borrow my mouth? Barzotti is where I live. It's definitely
>> Italian.
>
> But when you add another "ni", it doesn't look or sound like any
> other Italian word.
>
> -sw

Sure it does, it makes a diminutive of it. "one" makes it a big 'un.
Raviolini would be tiny ravioli, raviolone means a big ravioli.

--
http://www.judithgreenwood.com

How about salsa, artichoke dip, or reduced fat cream cheese with bell
pepper jelly (red and green), stuffed endive or celery with reduced fat
Laughing Cow garlic and onion cheese

Libby

I forgot.......the spinach dip recipe on the back of Knorr Vegetable
soup is good

Libby

Fred/Libby Barclay wrote:
> I forgot.......the spinach dip recipe on the back of Knorr Vegetable
> soup is good
>
> Libby
>

Always popular! I like to make it with fat free sour cream and it makes
a good snack with fresh vegetable dippers.

"Sqwertz" > ha scritto nel messaggio
...
> On Sat, 15 Dec 2007 09:58:42 +0100, Giusi wrote:
>> Sure it does, it makes a diminutive of it. "one" makes it a big 'un.
>> Raviolini would be tiny ravioli, raviolone means a big ravioli.
>
> Whatever. I was referring to -zzotini. What other Italian
> wo....
>
> Ah, forget it.
>
> -sw

If you like, but it is a good rule to know. Barzottini means little
Barzottis, English spelling. It is pronounced bahr-dzott-EE-nee. The name
was come up with by a person who speaks not a word of English.

--
http://www.judithgreenwood.com