Appetizer Recipes
April 21st, 2009
Wiener Dip: I Dare You to Make It
Some families are estranged by politics, while others are torn asunder by religion. But for my family, the dividing factor that has destroyed our unity and turned brother against brother is wiener dip.
Yes, that’s right. We are a house divided because of my grandfather’s wiener dip. Half of the family loves the stuff. They smear it on crackers and chips, and they praise its creamy texture and spicy flavor. I suspect they would bathe in it, given the chance.
As for the rest of us, well… not so much. To be honest, I’m not even sure what it tastes like. I just couldn’t ever get past its odd pink color or the fact that it’s made from wieners. I realize that makes me small-minded, but frankly, I’m okay with that. I’ve always believed it’s okay to be shallow just as long as you’re insightful about it.
October 5th, 2008
On a trip to Austin, TX this summer, we enjoyed a terrific lunch at the Iron Cactus, a contemporary Mexican restaurant that also sports the label of “one of the ten best tequila bars in the country.”
Nobody in our party tested that last part. It was lunch, after all. But we did savor the restaurant’s other specialty: fresh guacamole mixed table-side and served with tortilla chips. It’s quite a production. The waiter brings a beautifully appointed tray filled with fresh avocados, oranges, chopped jalapenos, onions, and other goodies. As we watched, he concocted the absolute best guacamole we’d ever had. The menu’s claim that “it doesn’t get fresher than this!” was right.
Naturally, this is something I craved after we arrived home. Our homemade Mexican food just wasn’t the same without it, and that store-bought stuff? Yuck. It was a pale imitation of the Iron Cactus guacamole. Since we aren’t moving to Austin anytime soon, the only solution was to create our own recipe.
August 12th, 2008
This time of year, many home gardeners are starting to ask themselves these questions:
“What the heck am I going to do with all these vegetables?”
“Just who thought it was a good idea to plant all this squash?”
“Did we really need 37 tomato plants?
“How on Earth did I forget to celebrate “National Sneak Some Zucchini onto Your Neighbor’s Porch” night?”
If you missed the opportunity to celebrate on August 8th – or have neighbors who take a dim view of trespassing, here’s a tasty alternative.
July 28th, 2008
Looking for ways to keep cool this summer? The Times Herald-Record, a paper in New York State’s Hudson Valley, has this low-tech list of suggestions that includes using a damp bed sheet as a “blanket” at night and practicing a Yoga breathing method to rid the body of heat.
But my favorite tip is this nugget from the West Indies:
“Spicy foods make you perspire more, which cools the body. Spices also help stop foods from spoiling as quickly, and give you an endorphin rush that feels good in any temperature.”
Wow! Who can say no to food that cools you off, tastes great, improves your mood, and also may help you avoid Alzheimer’s?
It’s time to whip up a bowl of fresh, homemade salsa.
June 18th, 2008
By: Alexine
Over the years of social events and get-togethers I had to find a recipe that even lousy cooks could master. I wanted something that was easy and required little preparation as I lacked experience in the kitchen. Anyhow, here is the wonderful bean dip recipe that has gotten me very far with guests.
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April 1st, 2008
Here’s a delicious appetizer that everyone enjoys. In some areas, these are called “Deviled Eggs.” But whatever you call them, guests love them – particularly children.
Ingredients:
12 hard-boiled eggs, peeled and sliced in half length-wise
2 tablespoons sweet relish
2/3 cup mayonnaise
salt to taste
¼ teaspoon paprika
1. Remove yolks from eggs and mash together in a mixing bowl.
2. Add relish, mayonnaise, and salt. Mix well.
3. Spoon mixture into eggs and sprinkle paprika over the tops.
