The Carlisle Mosquito Online

Friday, February 4, 2005


Snack recipes for "Patriots" Day

Artichoke Dip
1 cup mayonnaise
1 cup Parmesan cheese, finely grated
1 tsp. lemon juice
1 14-ounce can artichoke hearts, chopped and drained
1. Mix all ingredients in an ovenproof dish.
2. Bake for 30 minutes at 350 degrees.
3. Serve on crackers or pita bread.

Enchilada Casserole
1 13-ounce package Doritos
(save 2 cups for casserole topping)
2 Tbsp. onion, grated
1 10-ounce can chili with beans
10- to 15-ounce enchilada sauce
8-ounce can tomato sauce
1 1/2 cups shredded sharp cheddar cheese
2 cups Doritos
1/2 cup shredded cheddar cheese
1 1/4 cups sour cream

1. Preheat oven to 375 degrees.
2. Crumble 6 cups Doritos with your hands into a large mixing bowl.
3. Add the onion, the chili, the enchilada sauce, tomato sauce and 1 1/2 cups of cheddar cheese to the crumbled Doritos. Stir with a rubber spatula to combine. Place mixture into an 8 1/2 x 11-inch oven proof casserole dish. Bake for 20 minutes.
4. Remove from the oven. Spread the sour cream over the top of the casserole with a large spoon or rubber spatula. Top with remaining 2 cups Doritos. Then sprinkle with the 1/2 cup of the cheddar cheese.
5. Bake for another five minutes and serve.

Pickled Shrimp

1/2 cup olive oil
1/2 cup red wine vinegar
2 Tbl. capers
2 1/2 tsp. celery seed
1/8 to 1/4 tsp. hot pepper flakes
4 bay leaves
1 large clove garlic, sliced
1 large onion, thinly sliced into rings
2 lbs. cooked, peeled medium or large shrimp.
1. Whisk oil and vinegar; stir in capers, celery seed, hot pepper flakes, bay leaves and garlic.
2. Stir in shrimp and onion rings; cover, and marinate the shrimp for at least a day, stirring occasionally.
3. To serve, drain and provide toothpicks.

Pam's Cheese Dip

2 8-ounce pkgs. cream cheese
2 eggs
2 cloves garlic, minced

10 ounce grated sharp cheddar cheese
8 ounce hot pepper jelly for dip, with an extra oz. or two to spread on top
1. Mix first four ingredients in food processor; then fold in jelly.
2. Oil 9-inch spring form pan and add mixture. Place in 350 degree oven, with a pan of water on a lower rack, and cook for 45 minutes.
3. Cool on rack.
4. Refrigerate several hours before serving.
5. Remove from pan and spread remaining jelly on top.
6. Serve with crackers or pita bread.



2 lb. eggplant
3/4 cup plus 2 Tbl. olive oil
2 cups chopped onions
1 cup chopped celery
1 cup peeled, seeded, and chopped tomatoes
1/2 cup pitted, halved green olives
1/4 cup rinsed and drained capers
1 Tbsp. pine nuts
1/3 cup red wine vinegar
1 Tbsp. sugar
Freshly ground pepper
1. Peel and cube eggplant into 3/4-inch pieces. Salt and let drain for 30 minutes; pat dry.
2. Heat half the oil in a large frying pan. Sauté half the eggplant until golden brown, 6 to 10 minutes. Remove eggplant to a strainer and let drain.
3. Add the remaining oil, sauté the rest of the eggplant and drain as above.
4. In the same oil (or with the additional oil, if needed), sauté the onions and celery until just tender, then add tomatoes. Cover the pan and cook for 4 to 5 minutes, uncover, and cook 5 minutes longer.
5. Add the eggplant, olives, capers, and pine nuts. Heat the vinegar and sugar until the sugar dissolves, and pour over the mixture. Simmer, covered for 5 to 10. Season to taste and cool. Refrigerate. Serve on platter with small side dishes and forks.

Hot Jalapeño Crab Dip

1 pound lump crabmeat, picked over for shells and cartilage
1 tsp. minced garlic
1/2 cup chopped pickled jalapeño
1/4 pound Monterey jack cheese, with jalapeños, grated
1 tsp. Worcestershire sauce
1 tsp. hot sauce
1/2 teaspoon salt
1/2 cup mayonnaise 2 ounces Parmigiano-Reggiano cheese, grated
1. Preheat the oven to 350 degrees. Combine the crabmeat, garlic, jalapeños, Monterey Jack cheese, Worcestershire sauce, hot sauce, salt and mayonnaise in a medium-size mixing bowl. Toss gently to mix.
2. Spoon the mixture into a medium-size shallow baking dish. Sprinkle the Parmigiano-Reggiano evenly on the top of the crabmeat mixture.

3. Bake for about 25 minutes, or until golden brown and bubbly. Let sit for about 5 minutes before serving with chips, crackers, crudité or toasted croutons.

Toasted Croutons
1 loaf French bread (about eight inches in diameter and 15 inches long), ends trimmed and cut crosswise into 1/4-inch thick slices
5 Tbsp. olive oil
1/4 tsp. salt
1/4 tsp. freshly ground black pepper
1. Preheat oven to 400 degrees. Line a baking sheet with parchment paper.
2. Arrange the bread slices on the baking sheet and brush them with half of the olive oil, then sprinkle them with 1/8 tsp. of the salt and 1/8 tsp. of the black pepper. Turn the slices over, brush with the remaining oil, and sprinkle with the remaining 1/8 tsp. each salt and pepper.
3. Bake for about six minutes, then turn the baking sheet around in the oven to ensure even browning. Bake until the croutons are lightly browned, about six minutes. Remove from the oven and let cool completely before serving.

2005 The Carlisle Mosquito