Snack recipes for "Patriots" Day
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
2. Bake for 30 minutes at 350 degrees.
3. Serve on crackers or pita bread.
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
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
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
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.
2 8-ounce pkgs. cream cheese
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
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.
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
1 tsp. Worcestershire
1 tsp. hot sauce
1/2 teaspoon salt
1/2 cup mayonnaise 2 ounces Parmigiano-Reggiano
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.
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.