Appetizer to take to Easter dinner?
foodonastump
7 years ago
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Easter Dinner, you're invited
Comments (35)Thanks, Nancy, and a "Merry Easter" to you and Kim! Tami, 5 years? I was told 3 years, but I couldn't get the stuff to even grow one year. The first time I planted it, it was by the butternut tree. I didn't know then that butternut trees give off the same juglone that black walnuts do, and of course it didn't grow. I planted some more here in town out by the pool, but it never came up at all. I tried at the farm again, in the far back of the pasture by the pond, but nothing, maybe the cows ate it, but I wouldn't think so. So, three times and nothing, but you know I have to try again. I also need to get some of that lovage that Nancy gave me, I liked it a lot and now I have a place to plant it where it an just settle in and get comfortable, out at the farm. Annie...See MoreChilled, light appetizers to take to hotel
Comments (13)This dip was posted quite some time ago by Seagrass and we have enjoyed it many times since. (Thanks again, Seagrass!) FALL APPLE DIP (8 servings) 8 oz. cream cheese, room temperature 3/4 cup packed brown sugar 1 teaspoon vanilla extract 1 cup chopped, salted peanuts (without skins) 3 apples, sliced but not peeled (I like to use a Golden Delicious, a Granny Smith and a red-skinned variety for the most color) 1/2 cup orange juice Combine cream cheese, brown sugar and vanilla in a bowl - mix until smooth. Sprinkle with the chopped peanuts. Dip apple slices in orange juice and arrange around the cream cheese mixture. (Can transport apple slices in a container or ziplock bag in the orange juice, then arrange when ready to serve). Or if you wanna go veggie instead.... Crudite Platter with Roasted Garlic Aioli From Cottage Living 2/07 1 bunch baby carrots (leave about 1 inch of green tops on 1/2 head broccoli, cut into florets & blanched 1/2 head cauliflower, cut into florets & blanched 1 lb asparagus, trimmed & blanched 1/2 lb green beans, blanched Cherry tomatoes Red, orange or green peppers, sliced 1/2 lb small red potatoes (I didn't use) 1 belgian endive, leaves separated (I didn't use) Arrange prepared vegetables on platter and serve with aioli for dipping Roasted Garlic Aioli 1 head garlic 1 T olive oil 1 c good quality mayonnaise 1 6oz jar marinated artichoke hearts 1 T Dijon mustard Salt and pepper to taste Preheat oven to 400F. Cut off pointed end of garlic, place on a piece of foil and drizzle with olive oil. Wrap tightly and roast for about 30\-40 minutes or until soft. Let garlic cool and then squeeze the pulp from the cloves into the bowl of a food processor. Add remaining ingredients and process until smooth. Aioli may be refrigerated in an airtight container for up to 4 days. Linda...See MoreWhat Day Are You Having Your Easter Dinner?
Comments (7)Our Easter dinner will be on Sunday afternoon. We only have about half of the family. Our oldest son and his family are vacationing in FL. I have a very easy meal planned. The cooking will be done on the grill. We'll have ham slices and I think I can heat the twice-baked potatoes on the top shelf in the grill. I hope to bake some special bread tomorrow. For dessert we will have Strawberry shortcake and lemon bars. We will only have one little kid, but we will have a egg hunt, indoors. I think the weather is expected to be nice and warm. Yesterday was up in the 70's, which is amazing for MN, but it is already humid out there....See MoreDinner party withOUT appetizers?
Comments (23)Thanks for all the ideas. (BTW, no cheese in my chicken pot pie.) I made some stuffed mushrooms, and will put out a veggie/dip platter, along with some mixed nuts, and a big bunch of grapes. It is tough to answer these types of questions without knowing the guest list.... but carbo- loading every now and then has never been a problem. And we all live in the nyc metro area....See Morefoodonastump
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