Week of 12/27/1999

Quick appetizer’s for your holiday gatherings…


Praline Covered Brie

1 15 oz. round Brie cheese
1/2 cup chopped pecans
1/4 cup packed brown sugar
1 Tbls. cognac or pure maple syrup
Fresh fruit
Assorted crackers

Place Brie on a pie plate. Cover with nuts. Pat brown sugar over nuts. Drizzle with cognac or maple syrup. Bake in a 350 degree oven 20 to 25 minutes or until sugar is lightly golden and Brie is warm, but not runny. Serve the warm Brie immediately and garnish with fresh fruit such as white grapes and assorted berries if available. Serve with assorted crackers or French bread.

Cheddar Ring
 Sweet and salty taste that is sure to please!

4 cups shredded sharp cheddar cheese (1 lb)
3/4 cup mayonnaise
1 medium onion, finely chopped (1/2 cup)
1 clove garlic, minced
1/4 tsp. bottled hot-pepper sauce
1 cup raspberry preserves or orange marmalade
Fresh salad greens and fresh herbs (optional)
Assorted crackers, party breads

In large bowl, mix cheese, mayonnaise, onion, garlic and pepper sauce. Spoon firmly into a greased 3 to 3 1/2 cup ring mold. Unmold onto a serving plate. Cover and chill for 1 hour before serving, if you like. Fill center with preserves or marmalade. Garnish with salad greens or fresh herbs. Serve spread and preserves with crackers or party rye bread. Makes 3 cups.


Easy Taco Dip
Make this ahead and warm just before serving.

1 8 oz. package cream cheese, softened
1 15 oz. can chili with or without the beans
1 8 oz. jar chunky salsa
1 cup shredded cheddar cheese (4 oz.)
Tortilla chips or corn chips

Coat a 9 inch pie plate with cooking spray. Spread cream cheese on the bottom of the pie plate. Spoon chili over cream cheese and spoon salsa over chili. Sprinkle cheese on top. Store in refrigerator until 30 minutes before serving.

When ready to serve, bake in a 350 degree oven for 30 minutes or until heated through. Serve with tortilla chips or corn chips. Makes 12 servings.