Please bring an appetizer…….

 

How about an Antipasto Tray !!

Meats: Genoa Salami, Pepperoni, Cappacolla, Anchovies, Sardines

Cheeses: Mini mozzarella, smoked Provolone, Asiago, Fontina, Grana Padano

Olives, Artichoke Hearts, Roasted Red Peppers, Green Onion, Pickled Veggies (Giardiniera), Pepperoncini Peppers, Grape Tomatoes, Asparagus Spears, Pickled Mushrooms.

Serve with crusty Bread,  Bread Sticks or Crackers.   Olive Oil on the side for dipping.

How easy is that ?  And remember: Appearance is 85% of Appreciation so make it LOOK GOOD !

Fall Entrees

Fall weather equals comfort food. Here’s any easy Swiss Steak recipe with a secret ingredient, Chili Sauce!

Easy Baked Swiss Steak

 
2#                   Round steak cut into serving size (4-5oz) or Cubed Steak pieces
¼ C                 Flour
2 Tsp              Salt
2TBSP          Cajun Seasoning (BAM)
1/4C                Salad Oil
 
Measure flour, salt and spice into Ziploc Bag, add meat pieces and tumble to dust evenly
 
Brown meat in oil, in oven proof Skillet or Dutch oven, Remove from pan.
 
2 med             Onions diced
1 clv                Crushed Garlic
1/2C                Diced Celery
½ C                 Sliced Bell Pepper (can slice as a ring)
¼ C                 Thick slice Carrot (or whole baby carrot)
1 Jar               Chili Sauce (12oz)
¾ C                 Beef Stock (or water)
 
Add Onion and Garlic to pan and sauté until lightly browned
Add celery, carrot, onion and cook until translucent (3 minutes)
Add stock and Chili Sauce.  Stir to combine.
Return meat to pan and cover with sauce.
Bake in a covered pot (or use tin foil) at 350° for 1 to 1-1/2 hours until Meat is tender.
 
Serve with Mashed Potatoes !!!!!
 
Serves 4-6
 
 

Crab Rangoon Lotus Flowers

Quick and easy appetizer, Crab Rangoons with no deep frying!

1 or 2 (8 ounce) packages Neufchatel cheese, softened (or
    cream cheese).

1 (6 ounce) can crab meat, drained and flaked

Ingredients: Crab, Cream Cheese, Gr.Onion and Wontons

2 green onions including tops, thinly sliced
1 clove garlic, minced
2 teaspoons Worcestershire sauce
1/2 teaspoon soy sauce
1 (48 count) package won ton skins
Vegetable spray coating

Sweet and Sour Sauce or Plum Sauce (store bought Asian section)

Preheat Oven to 450

“Pleat” fold won tons into a “flower and set in a muffin tin , try to make the bottom flat so flower will sit up on plate when finished.

Spray with Vegetable oil.

Mix Cream Cheese, Crab, Green Onion, Garlic, Soy and Worchestershire sauces.

Pre-cook Won Tons in 450 oven for 4- 5 minutes to crisp.

Fill Won tons with about a Tbsp of the Crab Mix and bake for 5 minutes until bubbly

Top with Sweet and Sour sauce

 

Crab Rangoon Lotus Flowers