[Spicy Almonds] [Artichoke Squares] [Avocado and Mushroom Vinaigrette] [Avocado with Red Pepper Sauce]

[Bagel Chips] [Five-Layer Bean Dip] [Sticky Buns] [Smokey Cashews] [Texas Caviar] [Cheese Ball]

[Mexican Hot Chocolate] [Best Guacamole] [Tex-Mex Guacamole] [Granola] [Ham N Cheese Dip] [Ham Rollups]

[Marinated Olives] [Barbequed Meatballs] [Mexican Cocktail Meatballs] [Mushroom Bites] [Party Mix]

 [Savory Southern Pecans] [Pickled Eggs] [Smoky Popcorn] [Caramel Popcorn] [Potato Nachos]

[Roasted Potato Wedges] [Spicy Potato Skins] [Curried Sweet Potato Wedges] [Seviche] [Southern Sweet Tea]

[Flavored Tortilla Chips] [Vegetable Cocktail] [Zucchini Pancakes]



2 jars (6 oz.) artichoke hearts
marinated in oil.
1 small yellow onion, finely chopped
1 clove garlic, minced
4 medium eggs
1/4 cup fine dry bread crumbs
2 tbs. chopped parsley
1/8 tsp. black pepper
1/8 tsp. dried oregano, crumbled
1/8 tsp. hot red pepper sauce
8 oz. (about 2 cups) Cheddar cheese, shredded.

Preheat oven to 350 degrees F.
Drain the artichoke hearts, reserving 2 tbs. of the oil, and chop fine.
Heat the 2 tbs of reserved oil in a small skillet over moderate heat.
Add the garlic and onion. Cook until soft, stirring frequently-about 5 minutes.
Remove from heat and let cool 5 minutes.
In a medium bowl, beat the eggs until frothy.
Stir in the bread crumbs, parsley, pepper, oregano, hot pepper sauce, cheese, artichokes and cooled skillet mixutre.
Pour into a greased 8"x8"x2" baking pan.
Bake for 30 minutes or until lightly brown.
Remove from oven and let cool for 10 minutes, then cut into 1 inch squares.

Makes 4-6 serves.



1/4 cup olive oil
2 tablespoons fresh lemon juice
1/2 teaspoon dried leaf tarragon
1/4 teaspoon salt
1/8 teaspoon black pepper
8 ounces fresh mushrooms, cut into quarters
2 medium avocados
Curly leaf lettuce for base


Using a small bowl, blend together olive oil, lemon juice, tarragon, salt and pepper. Place mushrooms in a medium bowl and pour mixture over mushrooms; toss to coat well. Refrigerate at least 2 hours (mushrooms may be prepared ahead and refrigerate as long as overnight). Cut avocados in half, length wise. Peel and remove pits. Arrange lettuce leaves on salad plates; top each with an avocado half. Spoon marinated mushrooms and marinade over each avocado half. Garnish, if desired


Submitted by Mary Rose, Menifee, CA




1 medium sweet red pepper
1 clove garlic minced
1 tbs. olive oil
1 tbs. red wine vinegar
1/8th tsp. salt
1/8th tsp. black pepper
2 medium size avocados

Roast the red pepper under broiler until blackened-about 10 minutes. Place in a paper bag, seal tightly and set aside for 10 minutes to steam the skin loose. Peel under cold running water.
Discard the skin, seeds and core.

Using a electric blender, blend the red pepper, garlic, olive oil, vinegar, salt and black pepper until smooth-about 1 minute.
Peel and halve the avocados and remove the pits. Slice each half, lengthwise, into 5 wedges. Place the wedges on a plate and spoon 2 tablespoons of sauce over them.

Serve immediately


Spicy Almonds


1 tsp. coarse salt

tsp sugar

tsp. ground coriander

tsp. ground cumin

tsp. chili powder

tsp. cayenne pepper, or to taste

1 T. unsalted butter

1 T. unsulfured molasses

1 tsp. distilled white vinegar

2 cups whole blanched almonds (10 oz), toasted

Makes: 2 cups


Preheat oven to 350F. In a large bowl, whisk together salt, sugar, and spices. In a large skillet over medium heat, bring butter, molasses, and vinegar to a boil. Add toasted almonds, and stir to evenly coat. Add nut mixture to spice mixture; toss to coat. Transfer to a rimmed baking sheet, and spread in a single layer.

Bake nut mixture 4 minutes. Remove from oven, and let cool. Almonds can be stored in an airtight container at room temperature up to 2 weeks.


Bagel Chips


Stale bagels
2 to 4 cloves garlic, minced
(OR, 3/4 tsp powdered garlic)

tsp white pepper
1/3 cup olive oil
2 tsp each oregano and basil


  1. Slice bagels very thinly.
  2. Mix together remaining ingredients.
  3. Lay bagel slices out on a cookie sheet.
  4. With pastry brush, lightly brush the oil mixture onto the bagel slices (both sides).
  5. Bake at 325F for about 10 minutes or til lightly golden.
  6. Allow to cool.

Place on Cookie Sheet

Sett Oven: 325F

Serves 4


Five-Layer Bean Dip


2 cans (8 oz each) jalapeno bean dip or 1 can (16 oz) can refried beans

3 ripe avocados, mashed

1 T. lemon juice

1 cup sour cream

cup mayonnaise

1 pkg. taco seasoning mix

1 cup fresh tomatoes, chopped

1 cup green onions, chopped

cup black olives, chopped

2 cups shredded cheddar cheese


In a 9x13 pan begin layering:


1st layer:  Beans

2nd layer: Avocados mixed with lemon juice

3rd layer:  mixture of sour cream, mayonnaise and taco          seasoning mix

4th layer:  Mixture of tomatoes, green onion and black olives

5th layer: Cheddar cheese.


Cover, chill and serve with tortilla chips.


Sticky Buns


cup flour

cup brown sugar

tsp. cinnamon

1 pkg. prepared rolled biscuits


Melt butter in pie tin in oven. Cut biscuits into fourths. Remove pan from oven, mix in cinnamon and sugar. Place biscuit quarters on top of mixture.  Bake 8-10 minutes at 450F. Turn out onto a plate.

Smokey Cashews


2 cups unsalted cashews (about 9 oz), toasted

2 T. finely chopped fresh rosemary

1 tsp. smoke hot paprika

2 T. packed light brown sugar

2 tsp. coarse salt

1 T. unsalted butter, melted


Makes: 2 cups


Toss cashews with remaining ingredients until evenly coated. Cashews can be stored in an airtight container at room temperature up to 2 weeks.


Texas Caviar


15 Oz. cans

Black-eyed peas/with jalapenos, drained



Canola oil



White vinegar



Garlic, chopped fine



Finely chopped onion

2 oz.


Pimentos, drained



Picante sauce

Cracked black pepper to taste

Mix all together and let set in the refrigerator overnight. Serve with round tortilla chips.



Cheese Ball


2 (8 oz each) cream cheese, softened

1 can (8 oz) crushed pineapple, drained

1 cups pecans, finely chopped

cup green bell pepper, finely chopped

2 T. green onion, finely chopped

1 tsp. seasoned salt.


Blend all ingredients together (reserve cup pecans). Shape into a ball.

Place in refrigerator overnight.

Roll in the cup pecans just before serving.




Mexican Hot Chocolate


⅔ cup slivered almonds

2 quarts milk

8 oz. unsweetened chocolate, coarsely chopped

1 cup sugar

1 T. vanilla

2 tsp. ground cinnamon

8 cinnamon Sticks


In a 5 to 6 quart pan over medium heat, stir almonds until golden, 5 to 7 minutes.

Add milk and chocolate to pan and stir occasionally over medium heat until chocolate is melted and milk is hot (do not boil), 12 to 15 minutes. Add sugar, vanilla, and ground cinnamon; stir just until sugar is dissolved, about 1 minute.

Pour about a third of the hot milk mixture into a blender. Hold lids down with a towel, whirl until very smooth and frothy; pour into a pitcher. Repeat twice to puree remaining mixture. To serve, pour hot chocolate into cups and garnish with cinnamon sticks



3 cups rolled oats
1 cup slivered almonds
1 cup cashews
3/4 cup shredded sweet coconut
1/4 cup plus 2 tablespoons dark brown sugar
1/4 cup plus 2 tablespoons maple syrup
1/4 cup vegetable oil
3/4 teaspoon salt
1 cup raisins

Preheat oven to 250 degrees F.
In a large bowl, combine the oats, nuts, coconut, and brown sugar.
In a separate bowl, combine maple syrup, oil, and salt. Combine both mixtures and pour onto 2 sheet pans. Cook for 1 hour and 15 minutes, stirring every 15 minutes to achieve an even color.
Remove from oven and transfer into a large bowl. Add raisins and mix until evenly distributed.

Best Guacamole


2 ripe avocadoes, peeled and pitted

1 medium lime, juiced

cup finely chopped red onion

2 T. chopped cilantro

1 small clove garlic, finely chopped

1 tsp. kosher salt

tsp. black pepper

1 T. finely chopped jalapeno pepper

Makes: 1 cups


Place avocados and lime in a medium bowl, and lightly mash with a fork. Stir in the remaining ingredients. Serve immediately or cover and chill for up to 3 hours.



Tex-Mex Guacamole:

2 medium sized avocados
2 teaspoons fresh lime juice
1/2 teaspoon salt (some prefer garlic salt)
2 green onions, finely chopped
1 small tomato, seeded and finely chopped
1 clove garlic, minced
2 tablespoons canned green chili peppers, seeded and finely chopped
1 tablespoon minced fresh cilantro

Cut the avocados in half, length wise and scout the flesh into
a medium size bowl. Add the lime juice and salt. Mash with a fork. Mixing well.

Add the green onions, tomato, garlic, green chili peppers and cilantro and blend.

Submitted by Sarah G. LA


Ham N Cheese Dip



1 pkg (8-oz) cream cheese
3 tbsp dill or sweet pickle, finely chopped

1 can (4-oz) deviled ham
1 tsp instant minced onion
dash of pepper

cup dry red wine
tsp powdered mustard
dash of garlic powder

  1. In small mixing bowl, combine cream cheese, ham and wine; beat til creamy
  2. Stir in pickle, onion, pepper, mustard and garlic powder; mix well
  3. Cover and refrigerate until serving time

Serves 4


Ham Rollups


8-oz carton

French onion dip


3-oz pkg

Softened cream cheese



Finely chopped pimiento-stuffed olives


(6x4-inch) slices

Cooked ham


(6x4-inch) slices

Swiss cheese

about 30 whole

Pimiento-stuffed olives

  • Combine French onion dip, cream cheese and 1/4 cup pimiento-stuffed olives. Mix well; chill one hour.
  • Spread half of cream cheese mixture evenly on ham slices. Top with cheese slices. Spread remaining mixture evenly on cheese.
  • Line up whole olives along one long side of each piece of cheese. Roll up jellyroll fashion, starting at end lined with olives.
  • Wrap in plastic wrap and chill 2 hours. Just before serving, cut each roll into 1/2-inch slices. Olives can be optional.

Makes 4 1/2 dozen and can be put on toothpicks.



Barbecued Meatballs

3 pounds ground beef
1 (12 ounce) can evaporated milk
1 cup oatmeal
1 cup cracker crumbs
2 eggs
1/2 cup chopped onion
1/2 teaspoon garlic powder
2 teaspoons salt
1/2 teaspoon pepper
2 teaspoons chili powder

2 cups catsup
1 cup brown sugar
1/2 teaspoon Liquid Smoke
1/2 teaspoon garlic powder
1/4 cup chopped onion



To make meatballs, combine all ingredients (mixture will be soft) and shape into walnut-size balls. Place meatballs in a single layer on wax paper-lined cookie sheets; freeze until solid. Store frozen meatballs in freezer bags until ready to cook.

To make sauce combine all ingredients and stir until sugar is dissolved. Place frozen meatballs in a 13 x 9-inch pan; pour the sauce over.

Bake at 350 degrees F for 1 hour.

Makes 80 meatballs.





Measure out 1/3 cup. picante sauce and place in mixing bowl (requires 16 oz. bottle). Mix in 1 pound of beef, 1/2 cup. crushed tortilla chips, 1/4 cup. copped fresh cilantro, 2 Tbs. water and 1 large egg. 

Scooping into 1-inch (use tsp and round out)  balls: place on foil lined cookie sheet. Thoroughly bake for 20 minutes at 425 F Place remainder of Picante in bottle in microwave (use a microwave-safe-dish) on High 1-2 minutes, or until hot. Place meatballs in sauce; serve with cocktail picks.


3/4 cup all-purpose flour
pinch of salt
1 tbs. canola oil
1/2 cup water
2 egg whites
1 lb. button mushrooms

Canola oil

Sift flour and salt into medium bowl. Gradually beat in oil and water.
Beat egg whites until stiff, but not dry; fold into batter.
Add mushrooms, a few at a time, into batter.
Coat thoroughly.
Heat about 3-4 inches of oil in a large saucepan or deep-fryer to 375 degrees F. or until a 1 inch cube of bread turns golden grown in 50 seconds.
Using a slotted spoon, move coated mushrooms from batter to heated oil.
Fry in batches until golden brown.
Remove cooked mushrooms and drain on paper towels.
Serve with teriyaki sauce or Ranch dressing.


Marinated Olives 


  • 1 pound large green olives with pits, drained and rinsed
  • 1 clove garlic, minced
  • 1/2 cup extra-virgin olive oil
  • 1 tablespoon red wine vinegar
  • Zest and juice of 1 lemon
  • 1/2 teaspoon red pepper flakes
  • 1/2 teaspoon dried tarragon
  • 1/4 teaspoon curry powder



Cover the olives in cool water; soak for at least 5 minutes or up to 5 hours.

In a 1- to 1 1/2-quart container, combine all the remaining ingredients. Add the olives and stir or shake to combine. Make sure the olives are submerged in the marinade. Let sit in a cool, dry place for 1 day. Refrigerate for 1 or 2 days before serving.



Party Mix (Using Chex)


box Double Chex cereal
box Cheeze-it crackers
can cashews
1 tbsp Lowry's seasoned salt
box Honey Graham Chex

bag pretzel sticks
1 cup cooking oil
1 tbsp Worcestershire sauce
1/8 tsp garlic powder

Large roasting pan


  1. Pour cereals, crackers, pretzels and nuts into a large roasting pan (turkey size)
  2. Combine oil, salt, Worcestershire sauce and garlic powder
  3. Pour half of oil mix over cereals and crackers and stir to coat, making sure to mix well, but carefully in order not to break up the cereals
  4. Bake for 1 hour; during 15 to 20 minute intervals, baste mix with some of the remaining oil until oil is finished
  5. Allow to cool; may be eaten warm or cold
  6. Keeps well for nearly a week

Set Oven : 225F

Serves 4



Savory Southern Pecans


cup unsalted butter

1 tsp. ground cumin

tsp. ground red pepper

3 cups pecan halves

2 T. sugar

1 tsp. salt.



Melt butter in a large saucepan. Add cumin and red pepper and cook 1 minute.  Remove from heat. Add pecans, sugar and salt, stirring to coat.  Spread pecans in a single layer in a 15x10x1 pan.  Bake at 300F for 20 minutes.  May be stored in an airtight container up to 5 days.


Makes: 3 cups


Pickled Eggs


Hard-boiled eggs
4 c. vinegar
1 lge onion (sliced and separated into rings)
6 peppercorns

1 clove garlic (crushed)
tsp salt
1 sm whole red hot pepper

  1. Place vinegar in a saucepan and add the peppercorns, onion, garlic, salt and red pepper (if you don't like it spicy, omit the pepper)
  2. Boil 10 minutes
  3. Place eggs in crock and pour the vinegar solution over them
  4. Let stand several days before using



Smoky Popcorn


1 cup corn kernels

8 T. vegetable oil (divided)

cup finely grated aged Gouda

1 T. Smoked Paprika

2 tsp. salt


Makes: 20 cups


In a large pot pop corn kernels in 4 tablespoons vegetable oil.

Transfer popcorn to a large bowl.

Drizzle with 4 tablespoons vegetable oil; then toss with Gouda, smoked paprika and salt.


Caramel Popcorn


cup packed brown sugar

cup granulated sugar

cup lower-fat tub-style margarine

tsp salt

1 tsp vanilla

12 cups popped light popcorn

Makes: 11 cups


In a 4-quart Dutch oven, heat and stir the brown sugar, granulated sugar, margarine, and salt over medium heat until just boiling and sugar is dissolved. Stir in vanilla. Add popcorn and toss until coated.

Place coated popcorn in a shallow roasting pan. Bake, uncovered, in a 300F oven for 15 minutes, stirring once. Transfer to a large piece of foil to cool.



Potato Nachos




Baking potato





Taco sauce (8 oz. jar)



Sliced green onions



Chopped green chilies



Shredded cheddar or Monterey Jack cheese



Sliced ripe olives



Scrub potato and cut into 1/4-in. slices. Arrange slices in a single layer on a greased broiler pan; sprinkle with salt. Broil 4 in. from heat until golden brown. Turn; broil until brown and tender. Drizzle with taco sauce; garnish with onions, chilies, cheese and olives. Broil until the cheese is melted.

Yield: 2 servings






1/4 cup plus 2 tablespoons Extra Virgin alveoli
Coarse (Kosher) Salt
12 Large Baking Potatoes (about 8 lb.), preferably
Idaho Russets, scrubbed and dried

Submitted by Cathryn D.


1. Preheat the oven to 450 degrees.
2. Quarter the potatoes lengthwise, and then cut each quarter into 2 long wedges.
3. In a very large bowl, toss the potatoes with the oil and 2 teaspoons coarse salt.
4. Arrange half of the potato wedges in rows on 2 large non-stick baking sheets, laying them flat on 1 cut side.
5. Roast for 15 minutes.
6. Flip each wedge over to its other side and roast for 10 to 15 minutes longer, until golden brown and crisp on the outside and very tender inside.
7. Transfer the potato wedges to a warmed platter, sprinkle with coarse salt and serve at once.
Makes 12 or more servings.

Curried Sweet Potato Wedges


2 pounds sweet potatoes, scrubbed

1 T. canola oil

2 tsp. curry powder

tsp salt

Pinch cayenne


Makes 6 servings


Preheat oven to 450F. Halve sweet potatoes and cut each piece lengthwise into quarters. Toss with the oil, curry powder, salt and cayenne in a large bowl.

Arrange sweet potatoes in a single layer on a large nonstick baking sheet. Bake, turning once, until browned and crisp, 35-40 minutes.


Spicy Potato Skins


6 large baked potatoes

4 T. melted butter or margarine

2 T. grated Parmesan cheese

tsp. paprika

Dash of cayenne pepper


Slice potatoes in half lengthwise and scoop out flesh. Cut each half, lengthwise, into 1-inch strips. Brush strips with butter or margarine and sprinkle with parmesan mixture. Place strips on a large baking sheet and bake uncovered, at 500F until crisp (8-10 minutes).



6 tbs. each: fresh lemon juice and fresh lime juice
1 medium sweet green pepper, cored seeded and diced.
1 medium sweet red pepper, cored seeded and diced.
2 stalks celery, diced
3 tbs. minced parsley
2 tbs. chopped cilantro
1 clove garlic, minced
1/4 tsp. ground ginger
2 tsp. chili powder
1/2 tsp. red pepper flakes
1 lb. bay scallops
2 tbs. olive oil

Lettuce to garnish.



In a medium glass bowl, mix lemon juice, lime juice, green pepper, red pepper, celery, parsley, cilantro, garlic, ginger, chili powder, salt and red pepper flakes.

Add the scallops and toss well. Cover and refrigerate for at least 6 hours.

Just prior to serving, add the olive oil and toss well.

Arrange on lettuce



Southern Sweet Tea


6 cups water

4 family-size tea bags

1 cup to 1 cups sugar

Lemon slices


Bring 6 cups water to a boil in a sauce pan; add tea bags.

Boil 1 minute, remove from heat. Cover and steep 10 minutes. Remove tea bags. Add sugar, stirring until dissolved. Pour into a 1-gallon pitcher, adding enough water to fill pitcher. Serve over ice and, if desired, with lemon.


Flavored Tortilla Chips


4 (8-inch) tortillas

Olive oil

2 T. parmesan cheese, grated


Cut tortillas into eight wedges. Heat a frying pan to medium heat and spray with non-stick spray. Place tortillas wedges onto pan surface. Heat on medium heat for 15-20 minutes, turning every 3 to 5 minutes until crisp. Sprinkle parmesan cheese over chips and serve.

For oven method: place on cookie sheet and bake at 350F for 10-13 minutes or until crisp. Sprinkle with cheese and serve.



Vegetable Cocktail


1 sm jar white onions
2 gr. peppers (seeded and cut into 3-inch strips
c. olive oil
freshly ground black pepper
c. dry white wine

12 fresh cauliflower florets
2 sm zucchini (sliced 1/8-inch thick)
c. red wine vinegar
3 tbsp sugar

12 fresh mushroom caps
1 sm can black Italian olives (drained)
salt to taste
2 cloves garlic (quartered)





  1. In large bowl combine onions, cauliflower, mushrooms, peppers, zucchini and olives
  2. Heat oil, vinegar, sugar and garlic in a saucepan for a few minutes; salt and pepper this to taste; stir frequently to mix all the ingredients well; remove from heat and allow to cool
  3. Add wine to oil and vinegar mixture; pour over vegetables; cover and let marinate in refrigerator overnight before serving
  4. Serve marinated vegetables cold as part of the antipasto platter or alone

Serves 8



Zucchini Pancakes



  • 2 medium zucchini (about 3/4 pound)
  • 2 tablespoons grated red onion
  • 2 extra-large eggs, lightly beaten
  • 6 to 8 tablespoons all-purpose flour
  • 1 teaspoon baking powder
  • 1 teaspoon kosher salt
  • 1/2 teaspoon freshly ground black pepper
  • Unsalted butter and vegetable oil



Preheat the oven to 300 degrees F.

Grate the zucchini into a bowl using the large grating side of a box grater. Immediately stir in the onion and eggs. Stir in 6 tablespoons of the flour, the baking powder, salt, and pepper. (If the batter gets too thin from the liquid in the zucchini, add the remaining 2 tablespoons of flour.)

Heat a large (10 to 12-inch) saute pan over medium heat and melt 1/2 tablespoon butter and 1/2 tablespoon oil together in the pan. When the butter is hot but not smoking, lower the heat to medium-low and drop heaping soup spoons of batter into the pan. Cook the pancakes about 2 minutes on each side, until browned. Place the pancakes on a sheet pan and keep warm in the oven. Wipe out the pan with a dry paper towel, add more butter and oil to the pan, and continue to fry the pancakes until all the batter is used. The pancakes can stay warm in the oven for up to 30 minutes. Serve hot.




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