| Party Mix | Serves |
| In bacon grease and butter, sauté remaining ingredients. Bake 1 hr at 225, stirring every 10 min. Drain well. Optional: season w taco mix or add grated cheese 15 min before done |
| Cereal | 6 | c |
| Pretzels | 2 | c, small |
| Nuts | 1 | c salted |
| Celery Salt | 0.5 | tsp |
| Garlic Salt | 0.5 | tsp |
| Worcestershire Sauce | 1 | T |
| Bacon Fat | 0.5 | c |
| Butter | 0.25 | c |
Party Roll-ups
Mix cream cheese spread and feta cheese until well blended. Spread evenly
onto tortillas; top evenly w salmon and spinach. Roll up tightly; wrap
individually in plastic wrap. Refrigerate 2 hours or overnight. Remove plastic
wrap just before serving. Cut each roll-up crosswise into 12 pieces. Arrange on
serving plate.
| Ingredient Quantity |
| Cheese, Feta 4 oz crumbled |
| Cream Cheese 8 oz Chive & Onion Spread |
| Salmon 8 oz smoked |
| Spinach 1 c baby leaves |
| Tortillas 8 flavored |
| Place all ingredients except salt pork in large mixing bowl . Beat or blend until smooth. Slice salt pork thin and use to cover bottom and sides of mold. Fill w/ pork mix. Cover w/ heavy foil. Place in large pan half filled w water. Bake for 2 hrs at 350. Cool, uncovered 30 min. Refrigerate until cold, then recover. Put a weight on pate. Refrig at least 12 hours. Serve on slices of French bread. |
| Pork Liver | 2.5 | lb, ground |
| Pork | 3.5 | lb, ground |
| Onion | 2 | minced |
| Garlic | 2 | cloves, crushed |
| Thyme | 1 | tsp |
| Salt | 1.25 | T |
| Pepper | 2 | tsp |
| Alcohol, Brandy | 0.5 | c |
| Egg | 4 |
| Flour | 0.5 | c |
| Salt Pork | 1 | lb |
| Peanuts, Peppy | Serves |
| Grease a jelly roll pan with peanut oil. Beat egg whites until foamy. Fold in hot pepper sauce, garlic powder, paprika, and seasoned salt. Add peanuts, stir to coat evenly. Spread in pan. Bake at 250 for 45 minutes. Remove from oven. Break up any large pieces. Store in airtight container. Makes 1 pound. |
| Peanut Oil | 1 | T |
| Egg White | 1 |
| Garlic Powder | 0.5 | tsp | ||
| Hot pepper sauce | 1 | tsp |
| Paprika | 0.5 | tsp |
| Nuts, Peanuts | 1 | lb |
| Pears, Peppered w Blue Cheese & Fried Sage | Serves |
| Halve pears lengthwise and core. Cut pears lengthwise into 1/4" slices and sprinkle on both side w pepper. In large non-stick skillet heat 1T butter over moderately high heat until foam subsides and sauté half of pear slices on both sides until golden brown, about 3 min total. Transfer to plate and drizzle w half lemon juice. Repeat. Divide among 4 plates. Sprinkle w blue cheese and serve w fried sage leaves (see How To section) |
| Pears | 2 | firm-ripe Bosc |
| Pepper | 1 | T coarse black |
| Butter | 2 | T unsalted |
| Lemon Juice, Fresh | 1 | T |
| Cheese, Blue | 0.5 | c crumbled |
| Sugar 0.33 c Nutmeg 0.75 tsp Cumin 0.75 tsp Pepper 0.75 tsp Cayenne Pepper 0.75 tsp Salt 1 tsp Kosher Egg White 2 Nuts, Pecans 1 lb |
| Coarsely chop peppers and place in food processor w garlic and almonds. Process until smooth. Add olive oil, lemon juice, salt and pepper and process until combined. Scrape into a fine mesh sieve and drain well. Stir in parsley. Makes about 2/3 c. |
| Peppers, Red | 2 | roasted, 1 stemmed, cored, etc. (all sweet) |
| Garlic | 3 | cloves, chopped |
| Nuts, Almonds | 2 | tsp ground |
| Olive Oil | 0.5 | tsp |
| Lemon Juice, Fresh | 2 | tsp |
| Salt | 1 | tsp |
| Pepper |
| Parsley | 2 | tsp Italian, chopped |
| Pesto Pinwheels | Serves |
| Thaw pastry 20 min. Unfold and roll on lightly floured surface to 14 x 11 rectangle. Spread evenly w pesto and sprinkle w Parmesan. Starting at long edge, roll up pastry like a jelly roll. Cut crosswise in 3/8 in slices. Place on lightly greased baking sheet and brush w egg mix. Bake at 400 for 8-10 min or till golden brown. Transfer to wire rack and serve while warm (35 pinwheels) |
| Puff Pastry | 1 | sheet |
| Pesto Sauce | 0.33 | c |
| Cheese, Parmesan | 0.5 | c |
| Egg | 1 | beaten w 1Tsp water |
| Portobello Caviar | Serves |
| Working in batches, coarsely grind the portobellos in a food processor. In a very large skillet over medium high, heat the oil. Add shallots and garlic and cook, stirring, until softened, 1 to 2 min. Add mushrooms, reduce heat to medium and cook, stirring occasionally, until all liquid is evaporated, about 30 min. Raise heat to high, add vinegar, and cook, stirring, until vinegar has evaporated. Remove from heat. Season w salt and pepper. Garnish w parsley and serve warm or at room temp w bread or crackers. (2 c) (Will keep in refrigerator overnight) |
| Mushrooms | 1.5 | lb portobellos, trimmed |
| Olive Oil | 2 | T |
| Shallot | 1.5 | minced |
| Garlic | 2 | cloves, minced |
| Vinegar | 1 | T sherry |
| Potato Bites | Serves |
| Preheat oven to 400. Grease 36 tiny muffin cups. In large bowl, whisk together eggs, oil, meal, salt and baking powder. Add onion. Working quickly, in 2 batches, peel and quarter potatoes and chop finely in food processor. Add to egg mix and stir until coated well. Working quickly, spoon a rounded T of mix into each muffin cup and bake in upper and lower thirds of oven, switching position of pans halfway through until golden, about 30 min. |
| Egg | 2 | large |
| Vegetable Oil | 0.25 | c |
| Matzo Meal | 3 | T |
| Salt | 1 | tsp |
| Baking Powder | 0.5 | tsp |
| Onion | 1 | small, grated |
| Potato | 1.25 | lb yellow (Yukon Gold) |
| Pumpkin seeds, Zippy toasted | Serves |
| Mix all ingredients and put in jelly roll pan. Toast in moderate oven (375), stirring every 5 min, 15 min or until toasted. |
| Pumpkin Seeds | 14 | oz can, or use fresh |
| Worcestershire Sauce | 2 | T |
| Butter | 2 | T |
| Cheese, Parmesan | 2 | T |
| Salt |