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Recipe Exchange

LOOKING for: finger foods for 8th grade dance

17 years ago

Would anyone have some suggestions with the theme in mind being "Hollywood". I already posted on the entertaining exchange so I'm not sure if I posted to the right area. Sorry. Thank you.

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Comments (5)

eileenlaunonen
17 years ago
Well Buffalo WIngs may not be "hollywood" but there sure right up a 13 years olds alley! cant go wrong with that!
lindac
17 years ago
I would just go with those things you know appeal to kids...and give them "hollywood" names.
Things ilke little smokys in a sweet BBQ sauce, tiny meatballs, "Beverly Hills Chicken wings"..Buffalo wings. mountains of veggies and dip and a lake or 2 of cheese dip and chips.
I don't know how big the group is nor what your budget will be nor how much help you will have, but small sandwiches would be good as well as tiny cop cakes and cookies.
Also fruit strung on plastic soda straws so they don't become weapons later.
Just pretty much any kid friendly food....at that age they love junk food and look askance at anything "odd".
Linda C
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Comments (25)
Grilled Chicken/Veggie Kabobs W/Yogurt Sauce Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- Yogur Sauce 16 oz. Plain whole-milk yogurt (if skim or low-fat yogurt is used -- strain in coffee filter overnight before using, to remove excess liquid) 1 Cucumber - peeled and seeded - grated 4 T. Olive oil 3 Garlic cloves - minced (pressed through a garlic press) 1 T. White vinegar Salt/pepper to taste Kabobs 6 Boneless chicken cutlets 2 Packet Good Seasons salad dressing mix - prepared according to packet instructions 3 Zucchini - sliced into 2" rounds 2 Large onions - quartered 2 Green peppers (can use any color pepper) - trimmed an cut into 2" squares 2 Cans small -- whole potatoes Skewers Pita bread (optional) Olive oil (optional) For Yogurt Sauce, mix all ingredients and refrigerate overnight. Kabobs Cut chicken breasts into 2" pieces Marinate in 2 of the prepared Good Seasons dressing for at least 1 hour.(The other 2 will be used for basting) Remove chicken from marinade - discard marinade. Alternately thread chicken, zucchini, onions, and green peppers on skewer (can cook veggies separately from chicken if desired) Thread potatoes onto separate skewers. Preheat grill til hot. Baste potatoes with dressing and place on grill, turning and basting occasionally - cook until browned. Grill chicken until cooked, basting occasionally. Brush both sides of pita with olive oil and grill for 3 minutes each side. Serve with yogurt sauce.
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Comments (3)
CHLODNIK (serves 4) (Polish Borscht) 1 lb raw beets, trimmed but with 1" of stems left intact 3 cups chicken stock (vegetable stock works) 3 cups water Salt to taste 1 cup small shrimp, cooked & peeled, optional 1/2 cup sour cream or yogurt 3 TBL vinegar, preferably apple cider vinegar 1 TBL lemon juice 5 tsp sugar Salt & pepper to taste 1/4 cup finely diced cucumber 1/4 cup finely diced green onions, green part included 1/2 cup trimmed, thinly sliced radishes, optional 1/4 cup finely chopped dill rinse beets well & put them into a saucepan in which they will fit snugly. Add the stock, water & salt. Bring to the simmer. Cook, partly covered for 30-40 minutes or until the beets are tender. Drain but reserve both the beets & their cooking liquid. You'll need 1 1/2 to 2 cups liquid. Using your fingers or a small paring knife, remove & discard the stmes & tender outer skin of each beet. Cut the beets into 1/8ths. Should be about 2 cups. Put the beets & about 1/2 cup of the liquid in a processor. Blend thoroughly. Pour the mixture into a bowl & add the remaining liquid. Let cool then chill thoroughly. If using, cut the shrimp into small bits & add to the soup. Add the sour cream, vinegar, lemon juice & sugar & stir to blend. If desired, add more vinegar, lemon juice & sugar, according to taste. Add salt & pepper. Stir in the cucumber, green onions, radishes & dill. Chill.~~Craig Claiborne
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LOOKING for: Wonton Soup
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Comments (13)
Here we only get the fried won-tons with Hot and Sour Soup. I fried some won-tons at home and they didn't come close to being as good as the Chinese Restaurant here. I wonder if restaurants get a better quality won-ton than we can get in the grocery stores. Here's the Won-ton soup recipe I've used. Ginger Won-ton Soup 4 oz lean ground pork 1/2 cup reduced fat ricotta cheese 1/2 tablespoon minced fresh cilantro 1/2 teaspoon black pepper 1/8 teaspoon Chinese 5-spice powder 20 Wonton wrappers 1 tsp oil 2/3 cup chopped red bell pepper 2 teaspoons grated fresh ginger 4 cans chicken broth (homemade stock is better) 4 tsp soy sauce 4 oz fresh sugar snap peas 1 or 2 cans baby corn on cob, rinsed and drained 4 green onions sliced. Cook pork over medium high heat until no longer pink, cool slightly; stir in ricotta, cilantro, black pepper and 5 spice powder. Please 1 teaspoon in center of each wonton. Fold and seal edges with water. Cook in boiling water until they come to the top. Remove and set aside. Heat oil in large saucepan. Add bell pepper and ginger, cook 1 minute. Add chicken broth and soy sauce. Bring to a boil and add peas, corn and wontons. Simmer5 minutes. Pour into soup bowls over wontons and sprinkle with onions. Serves 4
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glenda_al
17 years ago
Kids and adults love these!

Herbed cracker and cheese bits!
2 (10 1/2-ounce) boxes cheese crackers (recommended: Ritz Cheese Bits, not peanut butter flavor) ***I just buy regualar cheezits!
1/2 cup vegetable oil
1 (1-ounce) package salad dressing mix (recommended: Hidden Valley Original Ranch)
1 heaping tablespoon dried dill
1 teaspoon garlic powder
1 teaspoon celery salt

Place the crackers in a large sealable freezer container. In a bowl, mix the oil, salad dressing mix, dill, garlic powder, and celery salt. Pour this mixture over the crackers, cover the container, and invert it to coat the crackers with seasoning. Refrigerate for at least 24 hours, turning the container every so often to keep the crackers coated. Let the mixture come to room temperature before serving. Store in the covered container in refrigerator
ginger_st_thomas
17 years ago
SAUSAGE STARS (Makes 4 to 5 dozen)

2 cups (1 lb.) cooked crumbled sausage
1 1/2 cup grated sharp Cheddar cheese
1 1/2 cup grated Monterey Jack cheese
1 cup Ranch dressing
1 (2.25 oz.) can sliced ripe olives
1/2 cup chopped red pepper
1 pkg fresh or frozen wonton wrappers
Vegetable oil

Blot sausage dry with paper towels and combine with Cheddar and Monterey Jack cheese, salad dressing, olives and red pepper. Lightly grease a mini (or regular) muffin tins and press 1 wrapper in each cup. Brush with oil, bake 5 minutes until golden. Remove from tins, place on baking sheet and fill with sausage mixture. Bake 5 minutes at 350 degrees or until bubbly.~~Culinary Masterpieces

CHEESE STRAWS (7-8 dozen)
1 stick butter, softened
1 lb Cheddar, grated
1 1/2 cups flour, sifted
1 tsp baking powder
1 tsp salt
1/2-1/2 tsp cayenne pepper
1/4 tsp black pepper
1/4 clove garlic, crushed

Preheat oven to 250Â°. Beat the butter in a mixing bowl until creamy. Add the cheese, flour, baking powder, salt, cayenne, black pepper & garlic. Knead until smooth.
Brush a cookie press tube with additional flour. Fill the tube w/the dough. Pipe in 2" long strips onto a nonstick baking sheet. Bake for 30-40 minutes or until light brown.
NOTE: You can calso shape the pastry into 1" balls & flatten with a fork. Top each with a pecan half, if desired & bake as above.~~Seaboard to Sideboard

TEA PARTY SANDWICHES (makes 5 1/2 dozen)
11 oz cram cheese, softened
1/4 cup milk
1 TBL Worcestershire sauce
12 oz bacon, cooked & crumbled
1 loaf sliced white bread,crusts removed
1 loaf wheat bread, crusts removed
Pimiento-stuffed olived for garnish

Beat the cheese, milk & Worcestershire sauce in a bowl until smooth. Stir in the bacon. Spread on the white bread slices; top w/the wheat bread slices. Cut each sandwich into 3 equal portions. Top each with an olive slice.
NOTE: Can be made a day in advance; cover with a damp paper towel & refrigerate until serving time. Add 1/4 cup each minced green bell pepper & grated onion to the cream cheese mixture, if desired.~~Seaboard to Sideboard
eileenlaunonen
17 years ago
Linda your funny...straws instead of weapons...LOL have a 11yr old son and I was invisioning him like Zoro as I read your post!

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