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Appetizers for a chili party

15 years ago

Offered to bring something for a friends BD party next weekend and they suggested appys. The main meal will be chili. Three different kinds with a variety of toppers. We will be partying in the back yard around a fire pit. Fridge, oven, and stove top access is not a challenge. I'm clueless tonight......ideas/recipes.

David

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Comments (15)

lorijean44
15 years ago
David, how about Roasted Sweet Potato Wedges and Dipping Sauce?

Roasted Sweet Potato Wedges with Dipping Sauce

2 pounds, 4 ounces sweet potatoes, unpeeled
2 tablespoons vegetable oil
chili powder, to taste (try using chipotle chili powder for a smoky heat)
1-1/4 cups sour cream
2 tablespoons sweet chili sauce
2 green onions, finely chopped
1 tablespoon chopped fresh cilantro leaves

Preheat oven to 375 F. Scrub the sweet potatoes well and pat dry with paper towels. Cut the potatoes into 3-4 inch wedges. Place in a bowl with the oil and toss gently to coat.

Place the wedges in a single layer on a large baking sheet and sprinkle lightly with chili powder and salt. Bake for 40-50 minutes, or until tender and lightly browned on the edges.

To make the dipping sauce, place the sour cream, sweet chili sauce, green onions and cilantro in a bowl, mix together and season. Cover and refrigerate.

Serve the hot wedges with the dipping sauce.

Source: The Quick Recipe Cookbook, copyright 2000

Lori
annie1992
15 years ago
Hot Pepper Cheesecake? This recipe is KatieC's, in my family they like it made with Habanero gold instead of jalapeno jelly, but whatever you can get your hands on works.

JALAPENO CHEESECAKE (MY FAVORITE)
8 ounces cream cheese
5 ounces sharp che4ddar cheese, grated
2 cloves garlic
1 egg
8 ounces jalapeno jelly

Mix first four ingredients with half of the jelly. Pour mixture into greased 6 inch springform pan. Bake at 350 for 335 minutes. Cool completely and remove from pan, heat remaining jelly and pour over top of cheesecake. Serve with crackers.

Note: I made a double batch and baked it in a round cake pan with a "releaser" bar that spins around the bottom to prevent sticking. I just dumped it out and spread the jelly on the bottom, no one notices because itÃ¯Â¿Â½s covered with jelly!!

Or Cheese thumbprints? Here they are also made with Habanero Gold, but you could use different fillings for an assortment, or add olives or pecans, whatever suits you.
It's a recipe I got from Readinglady and people usually love it.

Savory Cheddar and JalapeÃ¯Â¿Â½o Jelly Cookies from Rick Rodgers

Makes about 4 1/2 dozen

8 ounces extra-sharp Cheddar cheese, shredded (about 2 1/2 cups)
6 tablespoons (3/4 stick) unsalted butter, softened
1 cup all-purpose flour
1/3 cup jalapeno jelly, apple butter or chutney

Place cheese and butter in a food processor (could be creamed by hand or mixer); add flour and process until the mixture forms a soft dough. Gather up the dough and divide into two flat disks. Wrap in wax paper and freeze until chilled, about 45 minutes.

Position two racks in the center and top third of the oven and preheat to 400Ã¯Â¿Â½. Line two baking sheets with parchment or use nonstick sheets.

Using 1 teaspoon dough for each, roll the dough into small balls and place 1 inch apart on the sheets. Bake 5 minutes. Remove from the oven. Using the handle of a wooden spoon or 1/2-inch-thick dowel, poke an indentation in each cookie. Place the jelly in a small plastic bag and force it down into one corner. Snip off the corner of the bag to make a small hole. Pipe the jelly into the indentations.

Return to the oven and bake, switching the positions of the sheets from top to bottom halfway through baking, until the tops are very lightly browned, about 10 minutes. (Cookies will continue to crisp as they cool.) Transfer to racks and cool completely.

Can be baked up to two days ahead. Store at room temperature in an airtight container and separate layers with wax paper.

have fun, no matter what you decide.

Annie
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Here are some I have saved... LAYERED CRAB TACO DIP (serves 8-10) Two 6 oz cans lump crabmeat, drained or 1 lb fresh crabmeat, picked over 1 medium tomato, diced 2 green onions, minced 1/2 cup diced red onion 1/2 cup diced cucumber 2 TBL chopped parsley 1/4 cup lime juice 1/4 cup lemon juice 1/4 cup orange juice Salt & pepper Two 8 oz pkg cream cheese, softened 1/4 cup mayonnaise 1 avocado, peeled, seeded & diced Combine crab, tomato, green onion, red onion, cucumber & parsley in a large glass bowl. Stir in lime, lemon & orange juice. Season to taste w/salt & pepper. Cover & refrigerate 8 hours or overnight. Combine cream cheese & mayo. Spread over a large round platter to resemble a pizza. Cover cream cheese mixture with diced avocado. Drain crab mixture, discarding liquid. Spread over avocado. 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Stir in pepperoni, cheese, parsley, garlic powder and pepper. Drop dough by rounded teaspoons 2 inches apart onto prepared baking sheets. Bake for 15-17 minutes or until golden. Transfer to a wire rack. Serve warm. (room temp is fine) Makes 48 SAVORY SPINACH BALLS - from Ruthanna 2 packages frozen chopped spinach, cooked and drained 1 large onion, chopped fine 4 eggs, beaten 3/4 cup melted butter 1/2 teaspoon salt 1/2 teaspoon garlic salt 1/2 teaspoon thyme 1/2 cup Parmesan cheese 2 cups Pepperidge Farm herb seasoned stuffing mix Mix all ingredients in a large bowl; chill 1/2 hour. Roll spinach mixture into small balls (rounded teaspoons or tablespoons). At this point, you can freeze the unbaked balls on cookie sheets, then transfer to plastic freezer bags and bake when needed. Preheat oven to 350 degrees F. Grease cookie sheets or line with parchment paper. Bake balls for 15 minutes. Note: I like to serve these with a dip of mayonnaise or sour cream mixed with mustard and some dill. 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LOOKING for: New exciting cocktail party appetizers
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Hey Eileen! Hi all ! Wow, this stuff looks great...I've been cutting and pasting since the top of the thread. I've copied some of my new rcipes, and some old favorites... pick and chose at your pleasure. They're all tried and true and are delicious... Don't know if you're planning to hire help, but I find that for a party of this size it makes a huge difference if I have someone serving and someone pacing the dishes and doing last minute prep and plating - and clean up! It's very affordable too - usually around $25 per hour per person. I usually have them for 4 hours, and give them an hour's gratuity. Ok, here goes... Ceasar Dip (this is best when made a day or two in advance)- Cooks Illustrated Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 cup mayonnaise 1/2 cup sour cream 1/2 cup parmesan cheese 1 Tablespoon lemon juice 1 Tablespoon minced parsley 2 medium garlic cloves -- minced 1 teaspoon anchovy paste Fresh ground pepper Combine all ingredients in medium bowl until smooth and creamy. Transfer dip to serving bowl and cover with plastic wrap. Refrigerate until flavors blend (at least 1 hour) Serve cold with crudite ARTICHOKE-PROSCIUTTO GRATIN Adapted from: "Bon Appétit October 2002" I just served this on Thanksgiving with toasted baguette and carrot dippers (cut carrots on severed diagonal) and endive. They loved it. Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 cans artichoke hearts -- (14 ounce) drained, chopped 4 ounces thinly sliced prosciutto -- chopped 4 ounces Mild Blue Cheese 10 ounces Goat Cheese 1/2 cup whipping cream 1/2 cup Chopped walnuts -- toasted 1/4 cup grated Parmesan cheese 1 teaspoon chopped fresh sage Toss together chopped artichoke hearts and prosciutto. Mix in Blue and Goat cheeses. Pour cream over. Sprinkle pecans, Parmesan, and sage. Bake at 350 until gratin is bubbling and sauce thickens, about 30 minutes. Antipasto This year we had a platter of the following on Thanksgiving: Grilled artichoke hearts (our favorite Italian store has them - they're still on the stem and delicious) Fresh salted mozzarella - sliced thick Fresh tomato slices Fresh basil Dried sweet salami Hot and sweet stuffed cherry peppers Mixed olives Roasted peppers Asiago cheese Served alongside a basket of bread sticks and toasted baguette ------ LionsHead Meatballs I love, love, love these...and serve them in a beautiful chaffing dish or crock...they're a nice alternative to Swedish meatballs. You can prepare the meatballs ahead (don't cook them) and freeze them on a cookie sheet. When frozen, place them in a zip lock bag until ready to use. When ready to use, DO NOT DEFROST, just saute them in a oiled pan and continue with prep as written. 1 cup "lite"* coconut milk 2 1/2 tablespoons reduced-sodium soy sauce 1 tablespoon curry powder 1 pound lean ground pork or beef 1/2 cup chopped scallions 1/4 cup minced leek -- white and pale green part only 1 small head Chinese cabbage - diced 2 tablespoons cornstarch 1 tablespoon all-purpose flour 1 tablespoon toasted sesame oil 1 tablespoon finely chopped fresh ginger -- optional (I leave it out) 2 teaspoons seeded and minced fresh chile pepper -- optional 1/2 teaspoon salt 1/4 teaspoon ground white pepper 2 teaspoons extra-virgin olive oil *If you can't find 'lite', use regular, diluting with 1/2 water. 1. Combine coconut milk, soy sauce and curry powder in a large saucepan. Set aside. 2. Place pork (or beef), scallions, leek, cabbage, cornstarch, flour, sesame oil, ginger, chile, salt and pepper in a large mixing bowl. 3. Knead by hand until thoroughly combined and the mixture becomes sticky. 4. Shape into small (golf-ball size) meatballs 5. Heat olive oil in a large nonstick skillet over medium heat, swirling to coat the sides. Add the meatballs and cook, turning occasionally, until browned on all sides, 8 to 10 minutes. 6. Transfer to a plate lined with paper towels. 7. Bring the coconut-milk mixture to a boil over medium-high heat. Add the meatballs; cover, reduce heat to low and cook for 30 - 45 meatballs (this long cooking tenderizes them) Adapted from: "Eating Well Magazine eatingwell.com" ------ As an alternative to the Lionshead, and in keeping with the Italian theme, you can make mini Italian meatballs and serve them in a crock alongside small dinner rolls, so folks can make their own mini meatball heros. ----- I serve these with varying sauces, but they're great with just a squeeze of lemon Sue's Crab Cakes with Mustard Mayo Sauce Yield: 24ish Lots of crab and just enough bread to hold it all together. I have made these ahead of time and just reheated before serving. 2 lbs. Backfin or lump crab meat (Costco has 1 lb cans) 2 C. Fresh breadcrumbs 4 large eggs 1 C. Heavy cream 1 T. Dijon mustard 4 t. lemon juice 4 t. Tarragon - dried 4 t. onion - grated salt/pepper 1 C. Panko plus 3 cups for coating (Janpanese 'breadcrumbs') 6 T. Unsalted butter Mustard Mayonnaise Sauce (for crab cakes) In bowl, combine crab meat, breadcrumbs, an 1 C. panko. In small bowl, whisk eggs well and add cream, whisking. Add cream mixture, mustard, lemon juice, tarragon, onion, and salt/pepper to crab mixture and combine well. In a large skillet heat 1 T. of butter over moderate heat until foam subsides. Take mounded tablespoon full of crab mixture in hand, and pat panko onto the crab cake to coat (don't try to dip it in the panko as the cake will fall apart). Drop cake into pan and sauté for 2 - 3 minutes - until deep golden. Carefully turn over and cook 2 - 3 minutes more. The cakes may be cooked a few hours ahead. Place on a cookie sheet and cover. When ready to serve, reheat in 350° oven for 10 - 15 minutes. Mustard Mayonnaise Sauce (for crab cakes) 1/4 C. Mayonnaise 2 1/2 t. Stone ground mustard 1/4 t. fresh lemon juice 2 t. capers (optional) In a small bowl, whisk together ingredients. Cover and refrigerate up to 3 days ahead. ---------- Shrimp Salad (Chunks of shrimp with garlic, celery, lemon, and olive oil)- can be made a day in advance. We serve this on Christmas Eve as a nice light appetizer. Mom made this for years, and it never goes out of style. It;s a nice departure from Shrimp Cocktail. 2 lbs Shrimp (we buy the large shrimp sold at the seafood counter in Costo (4 lbs for 38.99 her on LI) - they're sweet like sugar 3 stalks celery (I like to slice it about an 1/8 inch thick - if they're too wide, cut stalk lengthwise before slicing) 2 Garlic cloves - sliced very thin or minced through a press Olive oil Lemon Salt/pepper Cut shrimp into 3 pieces, toss with celery and garlic. Drizzle with Olive oil (not a lot, just enough to coat) and juice of lemon (until mixture is balanced). Season with salt and pepper. Chill for several hours or overnight. ---------- Grilled scallops with Bacon Scallops Bacon Wrap bacon around each scallop, secure with long metal skewer you can line these up on a skewer, just allow some space in between so they cook evenly). ------- Grilled baby lamb chops with mint sauce on the side Prep these ahead of time and finish right before serving. 4 racks of lamb (Costco has nice ones) Rub roasts with a mixture of rosemary, garlic, salt and pepper. Roast at 400 until about 125 degrees. let cool. Cut alongside each bone to make individual chops. Place on flat roasting rack, cover, and set aside. Right before passing (these should be passed so folks get them hot), give them a quick cook under the broiler, turning once...serve immediately. ---------------- Hope this helps... sue
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"Fancier" appetizer for New Years Eve cocktail party
Q
Comments (31)
I reheated the "mini fritattas" in the microwave. I like them just warmed through. Here's what I do: Beat 10-12 eggs with a big splash of cream. Add salt and pepper. Pour into a 9x13 baking dish, prepared with non-stick spray. Add to egg mixture whatever you like or have on hand. Ham and cheese. Sun dried tomatoes and feta. Sauteed onions and peppers. In my example above, I had sauteed diced onions and garlic in evoo and seasoned with salt and pepper. Then, I added finely chopped Spanish chorizo and cooked for 5 minutes. That mixture was allowed to cool a bit and was added throughout the egg mixture in the baking dish. I also added shredded manchego cheese. Cover the egg dish with aluminum foil. Put the covered egg dish into a larger pan, and fill about 1/3 of the way with hot water. Place in 425 degree oven and bake for 40 minutes. Remove foil and continue to bake for 10-15 minutes, or until just set. This makes the creamiest baked egg ever! ^ another egg casserole topped with slice tomatoes. Nice presentation.
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User
15 years ago
I haven't recorded the original posters name but I'm almost certain that MQmoi posted this recipe, or maybe it was the next!!!!! None the less both recipes are great casual snacks. I'd also think of nachos done up a few different ways. Seems to me I recall a fabulous Queso (?), cheese dip that was served with nachos, why can't I find it ? It was from San Antonio and I think it was called Rita's Cheese dip...help me someone!

Spicy Spanish Walnuts Or Pecans

2 Tbl butter
3 Tbl sugar
2 Tsp each orange and lime Grated peel
1 Tsp ground coriander
cinnamon, and cloves
1/4 Tsp each red pepper Ground (cayenne) and salt
2 Cups walnut (or pecan halves)

1. Melt butter in medium saucepan on low heat.
2. Add sugar, peels and spices.~
3. Toss nuts w/spice mixture. Spoon onto cookie sheet.~
4. Bake at 300 for 20 minutes or until nuts are toasted. Stir every 5 minutes. Let cool.~

Nuts & Bolts

1 Lb butter
2 Tbl Lea and Perrin Worcestershire sauce
1 Tbl garlic powder
1 1/2 Tsp celery salt
1 1/2 Tsp onion salt
4 Cup cherrios
4 Cup shreddies or Wheat chex
4 Cup Life cereal
2 boxes pretzels
2 Cup salted peanuts
1 box Bugles
1 box Cheese Nips or Cheese Bites
Heat oven to 250. Place butter and Worcsetershire in very large roaster and put in the oven to melt the butter while oven is preheating. Add all the rest of the ingredients and stir well to coat evenly with the butter.
jude31
15 years ago
David, this is a favorite of my family. Bet you'd like it too.

SPINACH CON QUESO

2 C. Queso cheese , shredded
2 or 3 Jalapeno peppers, chopped (I use 3)
1/2 C. half & half
1/3 C. onion, chopped fine
1 teas. cumin
salt to taste
1/2 box thawed, chopped spinach, drained, squeezed and chopped
2 T roasted red pepper, chopped

Heat all ingredients over low heat in the top of a double boiler, stirring constantly, until cheese is melted. Serve warm with tortilla chips.

Makes about 2 cups

Note: I almost always double the recipe because it sure doesn't last long once people get a taste of it. It's so simple and so good!

jude
trixietx
15 years ago
I would do stuffed jalapeno peppers. Half the peppers, remove the seed and membrane and stuff with cream cheese. Wrap in half a slice of thin bacon and broil until done or bacon crisp.

We love this. There are several variations, but always good.
bunnyman
15 years ago
Chili goes well with bread. I'd guess some of the chili is going to be spicey so I'd steer towards snacks that cool the burn. Maybe a creamy spinach dip with some chunky rye bread? Bread sticks that can be dipped in the chili? Garlic bread sounds really good right now. Soft pretzels could be good. Crackers with cheese?... maybe with sliced smoked brisket? I often down a handful of nuts when eating chili... I live on chili for months if not years at a time. Sweet chocolate snacks good after a bowl of chili.

Hope you have a fun party!

: )
lyra
murphy_zone7
15 years ago
Annie, the Jalapeno Cheesecake sounds great. However, I think there is a typo in the baking time....335 minutes sounds a little long to me....LOL What is the correct time?

I think a fruit or sweet based appy would go well with chili. Here is a recipe for Pumpkin Dip as an idea.

Pumpkin Dip
2 cups pumpkin puree
1 cup dark brown sugar
2 teaspoons ground cinnamon
1/8 teaspoon ground cloves
1/2 teaspoon ground ginger
1 package (8 ounces) cream cheese, softened
1/4 teaspoon freshly grated nutmeg
Preparation:
Cream together pumpkin and cream cheese. Add in all other ingredients until well blended. Refrigerate overnight. Serve with gingersnaps and graham crackers.

Just another thought for you from a "lurker"....:)
Murphy
User
15 years ago
I haven't tried this recipe but I saw Guy Fieri do it onb the FN and they looked good.

I'm also adding my stuffed mushroom recipe. Not exactly Mexican themed but they are always a hit.

Jalapeno Poppers - Italian Style (guys Big Bite)

15 jalapenos
1 tablespoon canola oil
1/4 cup minced red onion
1/4 cup minced red bell pepper
3 tablespoons minced garlic
2 pounds mild Italian sausage casings removed
2 cups mascarpone or cream cheese
1/4 cup grated Parmesan plus more for garnish
1/2 cup shredded mozzarella cheese
Minced chives (optional)

Preheat oven to 300 degrees F.

Place jalapenos on a sheet tray and roast for 5 minutes. Remove from the oven and let cool.

Heat the oil in a medium saute pan. Add onions, peppers, garlic and sausage and cook for about 2 minutes. Remove and place in a large bowl.
Cool to room temperature, then add mascarpone, and Parmesan. Mix ingredients thoroughly and season with salt and pepper.~

Place approximately 1 tablespoon of mixture into each jalapeno half, and top with 1/2 teaspoon of mozzarella cheese.~

Place the sheet tray of stuffed peppers in oven and bake for 5 minutes or until mozzarella cheese melts.~

Garnish with minced chives and Parmesan.

Stuffed Mushrooms

20 large white mushrooms
1/3 Cup butter (maybe a bit more)
4 or 5 green onions, chopped fine
2-2 1/2 cups grated cheddar
1/3 Cup bread crumbs
salt

Clean mushrooms and carefully remove stems. Chop stems finely (I use the food processor). Melt butter in a saute pan. Saute mushroom stems and onions over medium heat until soft but not browned and the stems have given up their juices. Mixture should be quite moist. Add the bread crumbs, only enough to absorb the liquid. Add the grated cheese and stir just until it has melted. Don't worry if the oil separates from the cheese.

Stuff the mixture into the caps and sprinkle with a bit of salt or you can salt after they come out of the oven...which is what I usually do.

Bake at 375 for 12-15 minutes or until the caps are nice and soft.
Chi
15 years ago
Is this what you were looking for, Chase?

Posted by chase (My Page) on Fri, Jul 11, 08 at 9:49

I made this dip for a Canada Day get together and it was a big hit.

Rita's Queso from "Rita's on the River" in San Antonio

Originally posted by Brenda55 on the Cooking Forum.

Brenda's notes: This recipe was in the SA paper several months ago and a reader had asked for this recipe from Rita's on the River because it was "the best queso we have ever eaten". I just recently fixed it and it was for us also the best queso. I changed the recipe somewhat for the heat impaired in my house and served the pica de gallo on top, which I really liked as it added the crunch with the creamy queso. I hope you enjoy as much as we did. I also halved the recipe and we still had enough left to serve over some soft tacos the next night.

Can be cut in half or thirds

Rita's Queso

3 Lb white American cheese ( Use Queso Blanco Instead ) *
2 Cup half and half
1 Cup heavy cream
1 Cup sour cream
1 Cup salsa (your favorite recipe)
1-1/2 T. Lawry's Seasoned Salt (or your favorite seasoning)
1 Tbl Tabasco sauce

Pico de Gallo

2 Cups ripe tomatoes chopped
1/2 Cup chopped onions
2 Tbl minced fresh jalapeno or serrano chiles
2-3 T. chopped fresh cilantro
3 Tbl fresh lime juice
Salt and pepper to taste

For queso: cut white cheese into 1 to 2 inch cubes, set aside. Combine all ingredients, except cheese and Pico de Gallo in microwave-safe dish. Add cheese and microwave on high for 4 minutes, stop and stir and repeat twice; then reduce to 2 minutes until mixture is hot and well mixed.

Recipe can be reduced by half or a third.

Pico de Gallo

Combine tomatoes, onions, chiles, salt, cilantro and lime juice in bowl.

Let set for at least 30 minutes to an hour. Drain before placing on top of queso.

Food editor's notes: It can also be made in a slow cooker to keep it hot and to avoid a skin forming on the surface. You can adjust the heat level easily with salsa, pico de gallo and Tabasco.

My notes:

I could not get Queso Blanco at the cottage so used Monterey Jack cheese.

I served the Pico separate from the Queso rather than on top

Here is a link that might be useful: Queso dip thread
Bumblebeez SC Zone 7
15 years ago
My first thought was poppers but then I thought it would be better to have something that doesn't duplicate the same ingredients as the chili and toppings.
So, I would do some kind of spicy, marinated cold shrimp on skewers with some crackers or flatbreads or tortilla chips. Actually a Mexican dolmade would be good to me; a miniature bit of cold spicy rice to off set the heat of chili.

But I love simple stuff: chips and salsa.
User
15 years ago
Chi, that's it! What a trooper you are. I don't know what happened to my copy .....Thanks
cookebook
15 years ago
Wow Murphy! What a unique idea! I know that will go over very well at work this fall. Thanks for posting!
lakeguy35
Original Author
15 years ago
Thanks for all the great ideas and recipes everyone! I was really drawing a blank on this last night. Glad to be on track with some ideas now. I'll decide on two or three that have been posted and report back here next weekend. Looks like our temps will be pushing close to 90 by the weekend. Guess we will be partying in shorts by the fire. LOL!

David
User
15 years ago
Ok rub it in...we'll be enjoying low 50's daytime , hopefully pushing 60, for our Thanksgiving this weekend. Night time lows in the 30's.

Great cooking, eating and cuddling weather!

Have fun David, no matter what you make it will be great and a good time will be had by all....: )
lakeguy35
Original Author
15 years ago
Reporting back here finally!

I made the spicey spanish walnuts/pecans.

{{!gwi}}

The hot pepper jelly cookies.

{{!gwi}}

Spinach artichoke dip...requested by the BD girl.

{{!gwi}}

Thanks to some drama from my teenage nephew I didn't take this on until after midnight the night before the party. Hence, the bad pics with a flash... it was around three in the morning. NOT, LOL about that!! They were dropped off the next morning on my to work at the host house. The party was great fun and most of the recipes shared here showed up via other people. Poppers, stuffed shrooms, two kinds of queso, and some killer homemade salsa. I did make a couple of loaves of Elvis pound cake that was cut up for the chocolate fountain too. No pics though.

Thanks again for getting me on track and for the recipes. I'll be making some of the others for football games now that we are in that mode. Those sweet potatoe wedges for sure(love them and have made them in the past Lori) and Murphy I have your dip on the list for the office Halloween Party.

Thanks again for your input and recipes all y'all!!

P.S. I hope all of our Canadian friends had a great Thanksgiving weekend. Sorry I missed it due to a busy schedule last weekend. Sharon, I hope you enjoyed your leftover sandwich the the next day....my favorite part of the holiday. I always hide some good stuffing from the bird for mine...LOL!

David

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