Appetizer and Beverage Recipes - Personal - http://maxpages.com/kentuckyharrod/Appetizers_and

SKINNY NANCY'S CUCUMBER SALSA

Place in blender: one small peeled onion, eight cloves garlic, two jalapeno peppers (seeds and stems removed) one bell pepper (de-seeded and stemmed), one stalk celery, handful fresh cilantro (seeds to grow cilantro found in gardening shops and easily grown), one tablespoon
tamari OR soy sauce and 1/2 teaspoon cumin OR adobo seasoning. Blend well. Add three medium cukes and pulse blend until chunky. Great on tacos or with chips.

This recipe is easily adapted to what ever is on hand (ie tomato instead of celery, hot banana pepper instead of jalapeno)

CHEESE BALLS
Rosalynn Birchby

12 oz. cream cheese
3-4 oz bleu cheese
grated jack and cheddar

Kneed until well mixed. Roll in finely chopped walnuts. Refrigerate 12 hours. Makes two.

INSTANT COCOA MIX
Gloria Gray

4 C. Powdered Milk
1 C. Chocolate Quick
1/2 C. Powdered Sugar
1/4 teas. Salt
1/2 C. Non-dairy Creamer

Mix and use 4 Tbsp. to each mug hot water.

EGGNOG
Henrietta Race

1 qt. whiskey
1 pint rum
10 eggs
1 1/4 C. Powdered Sugar
2 qts half and half

Beat eggs, whites separately, with 1/2 sugar in each. Add nutmeg to yolks. Beat until light yellow. Add liquors and milk. Fold mixture into egg whites. Age several days before drinking.

PICO DE GALLO

4 medium red tomatoes diced
1 meduim onion diced fine
1/2 C. fresh cilantro
1-4 fresh jalapeno peppers diced 1 t. Mexican oregano crumbled
1/4 teas. black pepper
1 teas. salt
4 Calif avocados.

Mix all and cover with Saran wrap several hours. Serve.

BABA GANOUJ
(pronounced baba ha-nooj)

One good sized egg plant
Plain Yogurt to equal egg plant
Olive Oil (darker the better)
Garlic Powder (not salt) or fresh garlic cloves and press

Bake or Microwave whole, untrimmed eggplant until thoroughly squishy. Let cool somewhat. Cut top off and peel. Discard peels and tops placing egg plant in blender. Blend thoroughly. Add approximately the amount of plain yogurt as you have blended eggplant, several pressed garlic cloves (to taste) and splash of olive oil. Blend again. Stop blender and if a light sheen of oil comes to the top it's done. Other wise add another splash of oil and blend again. Eat warm or cold with Syrian or Pita Bread.

MINT JULEP
Handful fresh mint. Remove tender leaves. Wash and put in bowl, 40 leaves er liter Makers Mark Bourbon. Pour about 3 oz. bourbon in bowl. Soak 40 leaves 15 minutes. Wrap leaves in cloth, wring vigorously. Dip back in bowl and wring two more times.

Mix equal amount sugar and water. Heat until dissolved, stirring constantly. Remove and cool. Pour 3 1/2 parts bourbon and 1 part sugar syrup in large bowl. Add mint stock a few drops at a time until soft aroma of mint. Pour finished product in jar and refrigerate at least 24 hours.

Fill julep cup 1/2 full with shave ice. Place mint sprig in cup and fill until 1" over top with more ice. Pack well. Insert cut straw with 1" above cup. When frost forms add liquid and sprinkle of powdered sugar. Serve

CHEX PARTY MIX
6 Tbs butter
2 Tbs Worchestershire sauce
1 1/2 tsp seasoned salt
3/4 tsp garlic powder
1/2 tsp onion powder
3 C corn chex cereal
3 C rice chex cereal
3 C wheat chex cereal
1 C mixed nuts
1 C pretzel sticks
1 C garlic flavor bagel chips bite sized or regular broken into 1"

Heat oven to 250. Melt butter in large roasting pan in oven. Add seasonings. Gradually stir in remaining ingredients until well evenly coated. Bake one hour stirring every 15 minutes. Spread on paper towels to cool and store in airtight container. Makes 12 cups.

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