WIC Recipe Book
Appetizers
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Cut onion into quarters. Cut stems from jalapenos. Put all ingredients into a blender. Blend on slow (chop and mix) until mixture has completely turned over and the tomatoes are no longer chunky. An indicator that you have the right consistency is that the cilantro is still visible in very small pieces. Ready to serve or chill if desired. Excellent as a dip with white corn tortilla chips. This recipe is for moderately hot salsa. It will definitely warm you up! If you want a milder version, remove the seeds and ribs from the jalapenos, or only us 1 jalapeno. Remember to wash your hands after handling jalapenos or wear gloves and never touch your eyes immediately after handling a jalapeno or other hot pepper as the oil from the pepper will burn your eyes. Serves: 12 Preparation time: 5 minutes
Tip: Dip can be made ahead of time and refrigerated overnight or for 2 or 3 hours to allow flavors to blend. Makes 24 servings (about 2 Tablespoons each) Preparation time: 10-15 minutes. Broiled Tomato Slices
Slice Tomatoes ¼ inch thick and place on a cookie sheet sprayed or brushed with olive oil in a single layer. Brush tomato slices with olive oil. Sprinkle basil or place one fresh leaf per slice. Sprinkle grated parmesan on each slice. Place pan under broiler. Watch closely as it does not take long for the cheese to melt and begin to turn brown. Remove from broiler when done. Serve alone or with crackers or toast. 1 cup Salad Dressing Preheat oven to 350'. Combine dressing, ½ cup of the mozzarella cheese, the Parmesan cheese, broccoli and pimientos. Spread into baking dish or 9-inch pie plate. Bake 20 - 25 minutes or until heated through. Sprinkle with remaining ½ cup mozzarella cheese. Continue baking 5 minutes or until mozzarella cheese is melted. Serve with crackers. About 3 cups dip or 25 servings (about 2 Tablespoons of dip is a serving). Appetizer Cracker This can be eaten by itself or used with an appetizer spread as a cracker.
Generously grease (I use butter) the bottom and sides of a round cake pan. Mix the above ingredients and spread in prepared pan. Bake at 375º for 15 minutes or until crispy brown. Cut while warm, but wait until it's cooled off prior to serving.
Beat cream cheese, mayo and half of the onions in a medium boal with electric mixer on medium speed until well blended. Add spinach; mix until just blended. Stir in cheese crumbles and peppers; cover. Refrigerate at least 1 hour. Sprinkle with remaining onions just before serving.
Preheat oven to 400'F. Mix stuffing mix and hot water in large bowl; set aside. Remove stems from mushrooms; chop stems. Melt butter in large skillet on medium heat. Add chopped stems and the garlic; cook and stir until tender. Add to prepared stuffing along with the spinach and cheeses; mix well. Spoon evenly into mushroom caps. Place, filled-sides up, in shallow baking pan. Bake 20 minutes or until mushrooms are tender and filling is heated through.
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