Any suggestions for easy to make or buy some different kinds of food or
snacks? I was in LA last week and had this delicious mozzerella and
prociutto (spelling on both?) snack from TJ's. Of course they don't
have it at my local one on the SF Peninsula. It was round like a pie
and you picked off individual rolls of the pie. It was delicious! I
am looking for unusual things like that. TIA for your help.
Who do you like in this east coast SB?
Peace,
Ellie

> wrote in message
...
>
> Any suggestions for easy to make or buy some different kinds of food or
> snacks? I was in LA last week and had this delicious mozzerella and
> prociutto (spelling on both?) snack from TJ's. Of course they don't
> have it at my local one on the SF Peninsula. It was round like a pie
> and you picked off individual rolls of the pie. It was delicious! I
> am looking for unusual things like that. TIA for your help.
> Who do you like in this east coast SB?
> Peace,
> Ellie
>


What do you normally snack on at home?

On Jan 30, 9:18 am, wrote:
> Any suggestions for easy to make or buy some different kinds of food or
> snacks? I was in LA last week and had this delicious mozzerella and
> prociutto (spelling on both?) snack from TJ's. Of course they don't
> have it at my local one on the SF Peninsula. It was round like a pie
> and you picked off individual rolls of the pie. It was delicious! I
> am looking for unusual things like that. TIA for your help.
> Who do you like in this east coast SB?
> Peace,
> Ellie

I think that Costco and Sam's Club (along with some other
supermarkets) offer already-made mini frozen pastry shells with
various kinds of fillings in them - just heat them up and serve,
either warm or room temperature. They're pretty good, actually. (All
my unusual snack suggestions that are home made wouldn't be classified
as easy, so that's why I'm suggesting ready-mades.)

Also, the brand Snapps makes a terrific, hotter-than-medium, cream-
cheese jalapeno popper - the best brand of those I've tried - and they
only take a few minutes in a toaster oven or oven.

N.

> wrote

> Any suggestions for easy to make or buy some different kinds of food or
> snacks? I was in LA last week and had this delicious mozzerella and

Ellie, here's a different one: Roasted asian eggplant slices.

Be sure to get the small longish asian eggplants this time. The big fat
american ones will be too bitter.

Wash and slice off the ends, then slice longwise. Brush lightly with olive
oil, sprinkle with grated romano and fresh black pepper from a mill. I also
like to add a few bacos but if you want upscale, try black minced olives and
cooked bacon bits. Bake at 375 for about 15 mins. They may need a little
longer (and take well to overcooking a bit). To serve, just slice to
finger-food sized.

I don't know the carb load of eggplant but this one seems like it would be
atkins acceptable?

This is a common side dish in my home and the temp here is not set in stone.
In fact, it goes in at whatever temp the other item in the oven needs. We
like'em a bit greasy too so tend to drizzel the olive oil vice lightly brush
it on but that makes for greasy fingers that will get on your sofa during a
game <g>.

"John Kane" wrote

>> Ellie, here's a different one: Roasted asian eggplant slices.
(snip recipe)

> Sounds good but what's a baco?

Ohh, I was afraid someone would ask. Well, little dried bacon flavored
bits. You may have seen them at salad bars to sprinkle over salads. I used
the generic term 'baco' but the ones we have are actual bacon though still
not a health food.

Sorry, in every home there has to be a little junk food! Baco's and their
ilk are in mine, used sparingly in a few dishes.

Ellie wrote:

> Any suggestions for easy to make or buy some different kinds
> of food or snacks?

I'm making a pot of chili and setting out "fixin's": steamed rice, pinto
beans, sour cream, cilantro, avocado slices, tortilla chips, and saltines.
Maybe some sliced olives, too.


> Who do you like in this east coast SB?

I expect the Patriots to win, but I don't really LIKE either team.


Bob

On Jan 30, 10:27*pm, "Bob Terwilliger" >
wrote:
> Ellie wrote:
> > Any suggestions for easy to make or buy some different kinds
> > of food or snacks?
>
> I'm making a pot of chili and setting out "fixin's": steamed rice, pinto
> beans, sour cream, cilantro, avocado slices, tortilla chips, and saltines.
> Maybe some sliced olives, too.
>
> > Who do you like in this east coast SB?
>
> I expect the Patriots to win, but I don't really LIKE either team.
>
> Bob

You could put out hot dogs in buns, too, and let people make chili
dogs. Add some onion the relish to the fixins in case they want some
of that.

N.

"jay" > wrote in message
.. .
>
> Baby back ribs seems to always please folks->
>
> http://i32.tinypic.com/15g4291.jpg

We'll be smoking some baby backs on Sunday. Will also probably pick up an
assortment of wings from the new "wing bar" at Weis. Rest of the menu TBD
later.

To the OP (and anyone else who may be interested): I made these appetizers
for New Year's Eve, and they disappeared in a flash:
http://allrecipes.com/Recipe/Bacon-W...ls/Detail.aspx. I used
a pound of bacon (cooked until it was halfway done before wrapping around
the water chestnuts) and used two cans of whole water chestnuts. Very easy
to make and a real crowd-pleaser.

Mary

"MareCat" > wrote in message
. ..
> "jay" > wrote in message
> .. .
>>
>> Baby back ribs seems to always please folks->
>>
>> http://i32.tinypic.com/15g4291.jpg
>
> We'll be smoking some baby backs on Sunday. Will also probably pick up an
> assortment of wings from the new "wing bar" at Weis. Rest of the menu TBD
> later.
>
> To the OP (and anyone else who may be interested): I made these appetizers
> for New Year's Eve, and they disappeared in a flash:
> http://allrecipes.com/Recipe/Bacon-W...ls/Detail.aspx. I
> used a pound of bacon (cooked until it was halfway done before wrapping
> around the water chestnuts) and used two cans of whole water chestnuts.
> Very easy to make and a real crowd-pleaser.
>
> Mary
>

Turns out the OP is a webtv victim. He/she/it will probably never be able to
find its way back to this thread.

jay wrote:

>
> The water chestnuts look good. I agree on cooking the bacon a bit more
> than it appears in the recipe photo.
>
> jay

I'd also lose the mayo. I have enjoyed them when the chestnut is
sprinkled with a little brown sugar and then the entire wrapped "faux
rumaki" is brushed with soy sauce.

On Thu, 31 Jan 2008 13:39:31 -0500, "MareCat"
> fired up random neurons and synapses to
opine:

>To the OP (and anyone else who may be interested): I made these appetizers
>for New Year's Eve, and they disappeared in a flash:
>http://allrecipes.com/Recipe/Bacon-W...ls/Detail.aspx. I used
>a pound of bacon (cooked until it was halfway done before wrapping around
>the water chestnuts) and used two cans of whole water chestnuts. Very easy
>to make and a real crowd-pleaser.

At a cookin in Sandy Eggo, one of RFC's Resident Cooking Geniuses,
Koko, introduced us to an appetizer called "Chorizo Filled Dates In
Bacon" that was awesome. The DH does not much care for either chorizo
or dates, but he loves bacon, so he gave it a try. He raved about it.
I've served it again and again with great results (Thanks, Koko!
<waving!>)

@@@@@ Now You're Cooking! Export Format

Chorizo-Filled Dates In Bacon

appetizers

1 2 oz chorizo sausage
12 dried dates, pitted*
3 slices bacon, cut in quarters crosswise
1 egg, lightly beaten
1 teaspoon water
flour for dusting
oil for frying

Recipe By: Chef Gregorio Camarero (Los Monteros Hotel Marbella)

Cut off the ends of the chorizo and slice the sausage crosswise into 3
equal pieces, about 3/4 inch each in length (remove the skin if it is
tough) Cut each of these pieces in half lengthwise and in half again,
to make a total of 12 "sticks" (If your chorizo is thick, these pieces
may be too large for the dates, in which case cut in half again)
Insert each chorizo piece into a date and close the date around it.
Wrap a strip of bacon around each date. Secure, if necessary, with a
toothpick. (May be prepared ahead)

Place the wrapped dates in a skillet with the seam side of the bacon
down and saute until the bacon is golden. Turn and brown on the other
side. Drain on paper towels. You may now serve the dates, or proceed
to coat and fry them. If you are continuing, this step may also be
done in advance.

Wipe out the skillet, then heat the oil at least 1/2 inch deep to
about 375°F. Dust the dates with flour, then dip them into the egg and
immediately into the hot oil. Fry until golden, turning once. Or
better, use a deep-fryer. Drain and serve right away.

Contributor: Koko@RFC

Yield: 6 servings

*Terry sez, if the dates are very large, cut them in half. Too much
date is not a good thing.

Terry "Squeaks" Pulliam Burd
--
"If the soup had been as hot as the claret, if the claret had been as
old as the bird, and if the bird's breasts had been as full as the
waitress's, it would have been a very good dinner."

-- Duncan Hines


To reply, replace "meatloaf" with "cox"