Appetizers & Dips

HOT ARTICHOKE-SALMON DIP

Mix 2 Tbsp marinade from a 6-8 oz jar marinated artichokes with 8 oz. softened cream cheese

Stir in remaining chopped artichokes a flaked, drained 6-oz can salmon and two sliced scallions.

Spread in a shallow 2-cup baking dish; sprinkle with sliced almonds

Bake at 350 degrees F for 20 minutes.

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The beginning of the Cobb salad

One midnight in 1937, Bob Cobb, then the owner of the Brown Derby, in Hollywood, prowled hungrily in his restaurant’s beautiful kitchen for a snack. Opening the huge refrigerator, he pulled out this and that: a head of lettuce, an avocado, some romaine, watercress, tomatoes, some cold breast of chicken, a hard-boiled egg, chives, cheese and some old-fashioned French dressing. He started chopping items and then added some crisp bacon ---he swiped from as busy chef nearby. The Cobb salad was born.

It was so good, Sid Grauman (Grauman’s Chinese Theatre), who happened to be with Cobb that midnight when they both were hungry, asked the next day for a “Cobb salad.” The waiter ordered it from the chef. It was such a hit that the next day it was put on the Brown Derby menu. (Right—6 decades ago. 1997)

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NUTS & BOLTS

Ingredients:

  • ½ box, Corn Chex (12 oz.) ½ box, Rice Chex (12 oz.)
  • 1 can, cocktail peanuts (12 oz.)
  • 1 can, shoestring potatoes (4 oz.)
  • 2 cups, unsalted shoestring pretzels
  • ½ cup, vegetable oil
  • 1 tsp. soy sauce
  • sprinkle garlic powder
  • sprinkle salt

Method:

Heat oven to 250 degrees F.

Toss ingredients all together in large bowl.

Spread evenly on cookie sheet.

Bake for about 1 hour. (stirring every 15 minutes.)

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REAL PARTY PUNCH !!!!

Ingredients:

  • 1 12 oz. can frozen orange juice. ( mix as per instructions)
  • 1 12 oz. can frozen lemonade (mix as per instructions)
  • 3 cups apricot juice
  • 4½ cups pineapple juice
  • 1 qt. 7-UP or Sprite

Method:

This makes about 6 quarts of punch. (Refrigerate till needed)

I often use “jell-O molds” to freeze some of the orange juice or lemonade instead of putting it in the punch all at one time. Then,. when ready to serve the punch, instead of using ice cubes to chill the punch, the frozen molds are used instead, and the punch doesn’t get dilute .

This punch is very refreshing and absolutely delicious! You might even add some garnish to the jell-o molds, such as cherries, parsley, pineapple chunks, etc. (just use your creative imagination) Will make it very attractive and will definitely hit the spot. Yes! Some hosts add liquor. with varying degrees of success.

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Green Goddess Mayo

This dressing is really delicious If, you have any extra, use it in fish or chicken salad. or serve it with cold meat.

Ingredients:

  • 3/4 cup mayonnaise
  • 2 scallions (3 inches green left on), thinly sliced.
  • 2 tablespoons chopped flat-leaf parsley
  • 2 tablespoons chopped fresh tarragon, (or 2 teaspoons dried)
  • 2 teaspoon snipped fresh chives
  • 2 anchovy fillets, minced (optional)

Method:

Combine: all the ingredients in a bowl.

Refrigerate: covered ( 1 to 2 hours)

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POPCORN


Want to pop perfect popcorn?

Don’t even think about nuking it in the microwave.

To be a real “pop” star, who always gets deliciously light and very fluffy popcorn without any unpoped kernels, you’ve got to heat your corn in a heavy pan on a stove-top at medium heat and add a very precise amount of salt, butter, and baking soda, according to researcher Ersan Karababa of Mersin University in Turkey, where the American snack has become wildly popular.

The problem with micro-waving, says Karababa, is that it heats the popcorn too fast, thus preventing starch molecules from expanding to their full potential. He says nuked popcorn is as much as 10% smaller and less fluffy than popcorn made in the old traditional way. (Like father used to make)

Here’s his famous recipe guaranteed to make you the “puff daddy” of popcorn.

1. Mix 4 ounces of high-quality popcorn with 1 tsp. Of salt, 1 tbsp. Of butter and a dash of baking soda (to give the kernels a little extra lift) in a saucepan.

2. Cover the pan and turn the heat to medium, but be sure the top cover is a little askance to allow the popcorn to let off steam.

3. Shake the pan occasionally during popping to ensure even heating and no scorching. When the popping slows down take the pan off the heat.

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OUTBACK STEAKHOUSE
GOLD COAST COCONUT SHRIMP

Visit Web site: Top Secret Recipes

You’ll never put another shrimp on the barbie after you’ve tried the “Top Secret Recipes” version of Outback Steakhouse’s Gold Coast Shrimp. Just follow the directions — courtesy of Todd Wilbur; author “The Best of Top Secret Recipes” — and you’ll enjoy the crisp re-creation in the comfort of your own beautiful home.

Serves 4 as an appetizer

Ingredients:

  • 1 cup flat beer
  • 1 cup self-rising flour
  • 2 cups sweetened coconut flakes
  • 2 tbsps. sugar
  • ½ tsp. Salt
  • 12 jumbo shrimp
  • vegetable oil
  • paprika

Marmalade Sauce

  • ½ cup orange marmalade
  • 2 tsps. stone-ground mustard (with whole-grain mustard seed)
  • 1 tsp. prepared horseradish
  • dash salt

For the batter:

Use electric mixer; Medium sized bowl;

Combine: beer, flour, ½ cup coconut flakes, sugar & salt

Mix well.

Cover & refrigerate, minimum 1 hour.

Prepare marmalade sauce:
In a small bowl, combine: all 4 ingredients

Stir to blend.

Cover & refrigerate, minimum 1 hour also.

Prepare shrimp” deveining and peeling off shell, back to tail
NOTE: Leave last segment of the shell plus tailfins as handles.

When batter is ready, (after waiting minimum 1 hour, remember)

Preheat oil to about 350 degrees F.

Use enough oil to cover shrimp

Pour: remainder of coconut into shallow bowl

BE SURE SHRIMP ARE DRY

Sprinkle each lightly with paprika.

Dipping one shrimp at a time into batter generously costing, the moving word is, g-e-n-e-r-o-u-s-l-y Drop battered shrimp into coconut and roll it around until it is w-e-l-l—c-o-a-t-e-d.

Fry only 4 shrimp at a time

2 - 3 minutes (just until shrimp are golden brown)

Don’t rush to the next 4 either. (Oil needs to return to 350 degrees)

Drain on paper towels briefly before serving

Marmalade sauce on the sauce, (it’s in the refrigerater, remember)

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