Fresh Thai Spring Rolls

Prepare all ingredients:

Lettuce: I use Romaine or Green Leaf lettuce. Each roll will use about 1/3 cup...just torn

Thai Thin Rice Noodles: Bring pot of water to boil. Remove from heat. Add 4-5 oz. thin rice noodles to water. Let sit for about 3-5 minutes. Drain and put in cold water. As you make each spring roll, drain about 1/4 cup cooked noodles and add.

Cucumber: Peel and slice in paper-thin slices. Use 3 in each roll

Cilantro leaves: Just tear a few leaves off to use in each roll.

Carrots: Peel and slice in tiny, thin julienned slices. Use 3 or 4 in each roll.

Cold, Peeled Cooked Shrimp: Just buy a frozen bag of cooked shrimp. No tails (or cut them off). Rinse in cold water to thaw. Slice in half the long way and use 4 shrimp-halves per roll.

Rice Paper: Put some water in a large, shallow bowl to soften one rice paper at a time and roll with fillings immediately.

To Make Each Roll: Carefully submerge one sheet of rice paper in cold water for 3-10 seconds, depending on brand. Lay it flat on a cutting board. Rip some lettuce leaves and put them in a pile in the middle top-third of the rice paper. Add about 1/4 cup drained rice noodles. Lay out 3 cucumber slices, some cilantro leaves, and carrots slices on top of the lettuce. Fold the top of the rice paper down over the pile. Lay 4 shrimp-halves in front of the covered pile. Fold in the sides of the rice paper. With both hands, carefully roll the whole thing towards you, rolling up the shrimp. A tighter roll makes a prettier presentation.  Keep them separated on a parchment-lined serving plate so they don't stick together. Eat them within a little while or wrap in saran wrap so they don't dry out.  Serve with Peanut Sauce.

Peanut Sauce:  Blend together...

1/2 cup brown sugar

1/2 cup hot water

2 Tbl. vegetable oil

1/8 tsp cayenne pepper

1/2 cup peanut butter

1/4 cup chili sauce

2 Tbl. vinegar

2 tsp. ground ginger

Thai Chicken Satay

Tenderize Chicken Tenders.
Marinate in a mixture of the following:
2 Tbl. brown sugar
4 tsp. oyster/fish sauce
1 Tbl. lime juice
2 Tbl. olive oil
1/2 tsp. turmeric
3/4 cup coconut milk
3 Tbl. soy sauce
4 tsp. curry powder
1/4 tsp. ginger

Grill and serve with peanut sauce.

Peach and Pepper Jelly

...a little bit sweet, a little bit spicy.  This is the perfect jelly to pull out for that quick snack or appetizer: Serve with crackers and cream cheese!  Use it as a glaze for grilled meats or seafood.  Top a bagel with cream cheese and jelly!  Use as a glaze with that yummy ham dinner!

2 yellow bell peppers
1 tsp. salt
3-4 fresh peaches
1 cup sugar
1/3 cup white vinegar
1 Tbl. dry tapioca granules

Core, seed, and chop bell peppers using a food processor.  Put in a small saucepan and sprinkle salt over the top.  Let stand for 1 hour.  Meanwhile, blanch peaches in boiling water for 1 minute and then put in cold water.  Peel and dice by hand.  Measure 2 cups diced peaches.  After you've let peppers sit for an hour, pour through wire strainer and press to remove excess liquid.  Add back to saucepan, along with other ingredients.  Bring to a simmer and turn heat to low.  Allow to simmer for 3 hours, or until it reaches jam consistency.  Put in jars and refrigerate.  For longer-term storage: Process in boiling water bath for 15 minutes.  

Boiling Water bath: Use rack in large canning pot.  Heat water to almost boiling as you are preparing jars and filling them.  Wipe rims and put on lids & rings.  Put jars into hot (almost boiling) water on rack. Fill pot with more water, if needed, so it is at least 1 inch above top of jars.  Put on lid. When water begins to boil, start timing.  When time is up, lift jars out of water and set on towel to dry and seal.

Chinese Meatballs

(This is only HALF the original recipe.  Just make this much for large gatherings, if serving a bunch of other things.)

1 can water chestnuts, drained and chopped finely
3/4 bunch green onions--just need the "chive part"
1-1/4 lbs. lean ground beef
1-1/4 lbs. ground pork (not sausage)
2 Tbl. soy sauce
3 eggs, beaten
3/4 tsp. salt (omit if using saltines)
1-1/4 cups bread crumbs or crushed saltines
cornstarch
vegetable oil

Mix all ingredients (except cornstarch and oil) thoroughly (squishing together to mix well).  Chill.  Form into small balls.  Roll lightly in cornstarch.  Heat vegetable oil in electric fry pan.  Brown meatballs and put on paper towel to drain. 

Sauce:
1/2 cup vinegar
1 cup pineapple juice
1/2 cup brown sugar
1 cup beef broth
1 Tbl. soy sauce
3/4 tsp. fresh ginger--sent through garlic press
1/4 cup cornstarch
1/2 cup cold water

In medium saucepan, heat vinegar, pineapple juice, sugar, broth, soy sauce, and ginger over medium heat.  Combine cornstarch and water.  Add to mixture and cook until clear and thickened.  Add more pineapple juice if needed to not gel up so much.  

Heat meatballs in the oven.  Heat sauce on the stove.  Put hot meatballs in chafing dish (or slow cooker).  Pour heated sauce over and sprinkle with sesame seeds.  Serve hot as an appetizer with toothpicks. 

Cheesy Mushroom Rounds

1 tube refrigerated crescent rolls
3/4 pkg. cream cheese, softened
1 can mushrooms, drained and chopped
2 Tbl. fresh grated parmesan cheese
2 tsp. poppy seeds
1 egg
1 Tbl. water
Additional poppy seeds for sprinkling

Unroll crescent dough into 2 long rectangles; place next to each other and seal seams and perforations.  Combine cream cheese, parmesan, poppy seeds and chopped mushrooms, mixing well. Spread over dough.  Roll jelly-roll style, starting on long edge, and seal edges. Slice with floss (like cinnamon rolls) about 3/4" thick.  Place on a baking sheet, lined with parchment or stone baking pan. Whisk together egg and water.  Brush on top of each round.  Sprinkle with a little additional poppy seeds.  Bake at 375 degrees until golden, about 12-16 minutes.

Spinach Dip

1 pkg (10-oz.) frozen chopped spinach, thaw & squeeze out liquid
1 16-oz. container sour cream
1 cup mayonnaise
1 pkg. KNORR Vegetable Soup, Dip and Recipe Mix OR Lipton Vegetable Mix
1 can water chestnuts, drained and chopped finely

Mix all ingrediewnts well with a mixer.  Cover and chill for a few hours to soften dried spices and blend flavors.  Stir well.  Serve chilled with chips, crackers, or veggies.

Fruit Dip

1 small jar marshmallow cream
1 8-oz. package cream cheese
1/4 tsp. lemon juice (optional)
1/4 cup strawberry yogurt

Cheese Ball

1 8-oz. bar cream cheese
2 cups finely grated colby jack cheese (about 1/2 lb.)
3/4 tsp. Worcestershire sauce
1/8 tsp. salt

Mix ingredients with mixer or in food processor.  Using damp hands, form into ball.  Roll in chopped pecans or sliced almonds.

Clam Dip

8 oz. cream cheese
1/4 cup mayonnaise
1/4 cup sour cream
1 Tbl. horseradish
1 tsp. Worcestershire sauce
1 Tbl. lemon juice
1/2 tsp. salt
dash pepper
1 can minced clams, drained

Mix well with mixer or in food processor.  Serve with potato chips or veggies.

Layered Mexican Dip

2 cans refried beans
2 Tbls. taco seasoning packet
4 large avocados
1 tsp. lime juice
salt to taste
1-1/2 cups sour cream
1-1/2 cups grated cheese
4 small tomatoes
Sliced olives, drained

With mixer, combine refried beans with taco seasoning.  Spread into thin layer on a large flat platter (I used 14" diameter).  You may not need all of the beans to cover the platter.  Scoop out avocados and mash with lime juice and salt to taste.  Carefully spread guacamole over top of refried bean layer.  Next, top with thin layer of sour cream, being careful to spread without mixing layers.  Sprinkle cheese on top.  Dice tomatoes finely and squeeze out excess liquid so tomatoes don't "bleed" all over sour cream layer.  After diced tomato layer, sprinkle sliced olives on top.  Chill until serving time.  Serve with tortilla chips!

Toffee Apple Dip

1-1/2 pkgs cream cheese (12 oz. total)
1/4 cup sugar
1/2 cup brown sugar
1/4 tsp. vanilla
8 oz. (1-1/3 cups) toffee chips (not chocolate-covered) "Heath English Toffee Bits: Bits 'O Brickle" (found by chocolate chips on baking aisle)

Mix all ingredients with mixer.  Serve chilled with fruit or graham cracker sticks.

Warm Bean Dip

1 16-oz. can refried beans
1 cup salsa
1 cup shredded Monterey Jack cheese
1 cup shredded cheddar cheese
3/4 cup sour cream
3 oz. cream cheese, softened
1 Tbl. chili powder
1/4 tsp. ground cumin

Mix all ingredients together with mixer.  Heat in small crock pot, stirring occasionally.  Serve warm with tortilla chips or veggies.

Creamy Caramel Dip

35-45 Kraft Caramels
2 Tbl. water
1/3 cup sour cream

Unwrap caramels and put into a glass dish.  Add water.  Microwave on med-heat for a minute at a time, stirring after each minute...until all caramels are melted. Stir in sour cream. Serve warm with apples, bananas, or other fruit.

Dill Dip for Vegetables and Chips

1 8-oz. pkg cream cheese, softened
1/2 c. sour cream
1/2 cup mayonnaise
2-3 tsp. dill weed (to taste)
1-1/2 tsp. Bon Apetite or celery salt

Mix well with mixer or in food processor.  
Chill and serve with veggies and potato chips.

Hot Spinach Artichoke Dip

1 8-10-oz. pkg frozen chopped spinach, thawed and drained (squeeze out all liquid)
1 14-16-oz. can artichoke hearts, drained and chopped
1 8-oz. pkg cream cheese
1/4 cup mayonnaise
1/4 cup sour cream
1/4 cup heavy cream
1/3 cup salsa verde
1/2 cup grated parmesan (not green bottle of topping)
1 cup grated Monterey Jack cheese
1 Tbl. lemon juice (or to taste)
1/8 tsp. salt (or to taste)

Cream together cream cheese, mayonnaise, and sour cream.  Add rest of ingredients.
Heat in small crock pot or bake in greased shallow baking pan at 350 degrees until bubbly.
Serve with crackers, bagel chips, tortilla chips, melba toast, or thinly-sliced baguette.

Hot Cheesy Clam Dip

8 oz. cream cheese
1 bottle (5 oz.) Kraft Old English Cheese Spread
1/4 cup half-and-half
1/2 tsp. Worchestershire Sauce
1 can minced clams, drained

Mix and heat in a small crock pot (or saucepan).  Serve warm with crackers, French Bread cubes, or tortilla chips.  

Sweet Red Pepper Jam

For 2 half-pints:

4 Red Bell Peppers

1 cup sugar

2/3 cup white vinegar

1 tsp. salt

1 Tbs. tapioca granules

Core, seed and finely chop red bell peppers (in food processor).  Put in a saucepan and sprinkle salt on top.  Let stand for 1 hour.  Drain into strainer and press to remove excess liquid.  Add other ingredients.  Simmer on low heat for 2-3 hours.  You may need to turn heat up a little after that to get it down to jam-consistency.  Put jam in jars.  Wipe rims and put on lids and rings.  Process in boiling water bath for 15 min. (see below)

To Serve:

Spoon over cream cheese and serve with crackers as an appetizer/dip.

Boiling Water bath: Use rack in large canning pot.  Heat water to almost boiling as you are preparing jars and filling them.  Wipe rims and put on lids & rings.  Put jars into hot (almost boiling) water on rack. Fill pot with more water, if needed, so it is at least 1 inch above top of jars.  Put on lid. When water begins to boil, start timing.  When time is up, lift jars out of water and set on towel to dry and seal.