** 'Mary's Tea Room' Appetizers **

Welcome!!

Mary's Tea Room actually began over on the Recipes side of the board way back in Sept. of 2006. Many of the original Tea Angels have shared some awesome recipes this period of time. Many NEW Tea Friends have come to call and have left some of their own treasures as well. All of those gems have been gathered and 22 'Mary's Tea Room' recipe threads created as a sort of 'archive' of our time together. We hope all who stop by will find a recipe or two or more to add to their own recipe collections. And we hope, if they feel so inclined, that they might share some of their own gems as well!  It will only make our treasure chest of Goodies that much more valuable!!

(o: Mary and the Original Tea Angels! :o)

 

1/3/08

CLAMS CASINO

Posted by: scc - Posted on: 4/1/2007
Originally Posted by: _FOOTSIE

_FOOTSIE says, "My family has made this dish for darn near every party I can remember for the last 30 years or so. I frequently make it on those weekends when the campfire draws "unexpected company" (and around here it happens all the time!) Really easy, can't mess it up! It can all be mixed in one foil pan, baked, transported, left out and tossed (either out completely or back in the fridge for nuking later)! - *My hubby doesn't like green pepper, so I leave it out and it's never been missed."

CLAMS CASINO

3 cans minced clams
1/2 cup chopped green pepper
1/4 cup chopped onion
1/2 cup chopped pimento
1/2 teaspoon garlic powder
1/2 teaspoon Tabasco sauce
1/2 cup melted butter
1 cup seasoned bread crumbs
4 or 5 slices bacon, cooked and crumbled

Drain clams reserving juice. Mix all ingredients, adding clam juice a little at a time till it holds together. (If you make it too wet, just add a little more bread crumbs) Put in casserole dish and bake at 350 degrees F for 1 hour or till firm. Serve with crackers.

CRABMEAT STUFFED PORTABELLO MUSHROOMS

Posted by: scc - Posted on: 5/11/2007
Originally Posted by: _FOOTSIE

CRABMEAT STUFFED PORTABELLO MUSHROOMS

1 pkg. Knorr's Béarnaise Sauce
1 can crabmeat*
1/4 to 1/2 cup seasoned bread crumbs
cajun seasoning
1/2 cup mozzarella cheese**
portabello mushrooms ***

*Fresh or frozen (and thawed) crab-meat can be used.
**I prefer finely shredded mozzarella, but regular shredded or grated can be used. May also substitute pepper jack or similar white cheese, I don't suggest using cheddar.
***I usually buy the smaller portabellini mushrooms, about 2-2 1/2", usually 6 to a package, but 2 or 3 of the full size portabellos are just as good.
Mix béarnaise sauce according to pkg. instructions and let cool while you clean the mushrooms.
Carefully remove stems from mushrooms. Use a small spoon and scoop out the gills underneath but be careful not to break the wall of the cap. Rinse under cold water and blot dry with a paper towel.
In a small bowl, break up crab-meat and lightly season with cajun seasoning if desired. Add shredded cheese and mix. Add about 1/2 cup of béarnaise sauce and mix gently. Add just enough bread crumbs to hold together. If you get it too dry, just add a little more sauce.
Spray bottom of shallow pan with butter spray. Spray bottom of mushrooms and place open side up in pan. Spray inside of mushroom lightly and sprinkle with sea salt if desired. Fill cap with crab-meat mixture, spray again with butter spray. Sprinkle with cayenne pepper, paprika or tarragon if desired.
Bake till heated through.

DANA CARPENDER'S HEROIN WINGS

Posted by: scc - Posted on: 2/18/2007
Originally Posted by: salsarose - Posted on: 2/1/2005

DANA CARPENDER'S HEROIN WINGS

Once you try these, you will understand the name—they’re utterly, totally addictive! These are a bit messy and time-consuming to make, but they are worth every minute. They will impress the heck out of your friends, too, and you will wish you had made more of them. They also taste great the next day.

4 pounds chicken wings
1 cup grated Parmesan cheese
2 tablespoons dried parsley
1 tablespoon dried oregano
2 teaspoons paprika
1 teaspoon salt
1/2 teaspoon pepper
1/2 cup butter

Preheat the oven to 350 degrees F.
Cut the wings into drumsticks, saving the pointy tips. (Not sure what to do with those wing-tips? Freeze them for soup—they make great broth).
Combine the Parmesan cheese and the parsley, oregano, paprika, salt and pepper in a bowl.
Line a shallow baking pan with foil. (Do not omit this step, or you will still be scrubbing the pan a week later.)
Melt the butter in a shallow bowl or pan.
Dip each drumstick in butter, roll in the cheese and seasoning mixture, and arrange in the foil-lined pan.
Bake for 1 hour, and kick yourself for not having made a double recipe!

Yield: About 50 pieces, each with only a trace of carbohydrates, a trace of fiber, and 4 grams of protein.

FRUIT DIP

Posted by: Katts_Oh - Posted on: 6/4/2007

Bonnie says, "Someone ask for the fruit dip. I don't have a real recipe. Hope you enjoy."

FRUIT DIP

4 oz. cream cheese
a small jar of marshmallow cream
and juice from a jar of cherry

Mix the first two together, thin with the juice..its good with apples, peaches, strawberries, just about any thing.

HOMEMADE POTATO CHIPS & DIP

Posted by: marymitten - Posted on: 7/18/2007

Mary says, "I just had to mention the party that Grandpa enjoyed yesterday. I ran into a simple recipe for homemade salt and vinegar potato chips. It was suggested that colorful heirloom potatoes be used but I only had some good fresh russet. After looking high and low for my slicing mandolin I just hand-cut paper thin slices and soaked them in white vinegar in the fridge. After drying them thoroughly I added sea salt and arranged them single layered in a olive oil sprayed glass pan. I microwaved them for 4 minutes and made the following dip. We ate every last one!"

Dip for Homemade Potato Chips

1 C mayo
1 t. cumin
1 t. smoked sweet paprika
1 clove minced garlic
1/2 t. salt and pepper to taste

HONEY GLAZED CHICKEN DRUMMETTES

Posted by: Omatje_Calif - Posted on: 4/23/2007

Susan says, "Good morning, I have a little time to come by and wanted to also type this recipe out for Carol. Chicken drumsticks (wings) it is nice if you don't like all the hot spices in it. Between Susie's and my recipe you can try them both."

HONEY GLAZED CHICKEN DRUMMETTES

1/2 cup honey
1/2 cup soy sauce
1/2 cup ketchup
3 or 4 garlic cloves, minced
2 pkg. drummettes (they were the large packages) I think 2 1/2 lb.

Heat honey, soy sauce, ketchup and garlic until mixed.
Pour over drummettes bake at 375 degrees for 30 minutes , turn over drummettes and bake another 30 minutes.

Oven Temp. 375; Time 1 hr.

Serves 8 -10.

LITTLE PIZZAS

Posted by: 1993 - Posted on: 5/20/2007

Audrey says, "Quick easy and very good. Hope you all try this recipe. It has been in my family a long time."

LITTLE PIZZAS

1 english muffin
1 Tablespoon tomato soup
1 1/2 Tablespoon cooked hamburger
1 slice kraft swiss cheese

Brown hamburger with diced onion and garlic to taste, drain. With muffin sliced open, top with soup, hamburger and cheese & cook in a 350 oven until cheese is melted, about 3 - 5 minutes.

MEXICAN MESS

from the kitchen of: Samantha (sam0904)
Easter - 4/8/07

Mexican Mess

2 cans bean dip - Spread evenly on tray.

Mix:
1/2 c. miracle whip
1/2 c. sour cream
1/2 pkg. taco seasoning

Spread over bean dip.

Top with lettuce, tomatoes, olives and cheese.

MINCEMEAT TURNOVERS

Posted by: marymitten - Posted on: 10/27/2006

MINCEMEAT TURNOVERS

pastry for a 1 crust pie
1 9 oz package mincemeat or a 27 oz jar
1 apple or pear, chopped
chopped nuts
cried cranberries

Preheat oven to 350

Roll out and cut pastry into 21/2 inch rounds. Combine the mincemeat, apple or pear, nuts and cranberries. Put a Tb. of mincemeat mixture on each pastry round and fold over into a semicircle. Seal and crimp the edges with times of a fork. Bake for about 20 minutes.

Makes about 50 turnovers.

PIPIN' HOT CRAB DIP

Posted by: Flicker13 - Posted on: 6/19/2007

Bethany says, " We love this dip while it is warm with some crackers, tortilla chips or fresh pita or bagel chips. Whatever has to be used up :) If we are feeling crazy we fill wonton wrappers with it, fold and seal with a touch of water then fry :) This makes the simplest and yummiest crab rangoons! - The leftovers get chilled and it is Robs turn to enjoy. *smile* We like it warm while he enjoys this dip cold."

PIPIN' HOT CRAB DIP

1 can of Crab meat, without the tissue
cream cheese block
lil' bit of minced onion
Horseradish, Salt & Pepper to taste

Sauté the onions till golden and add the cream cheese - over a very low flame. I cube the cream cheese with my spoon while it is in the pan to help it warm and get to a creamy consistency. Then we add the crab meat and horseradish, sometimes Salt & Pepper too. If it seems a bit thick add a small bit of milk & stir it in. I bet whipping this would be nice too - however would add another dirty item to the sink *Grin*

SAVORY BITES

Posted by: crafting123 - Posted on: 5/15/2007

Pat B says, "Here is a recipe that you can use with your favorite cup of tea."

SAVORY BITES

1/2 lb. mushrooms, sliced
2 tablespoons butter
4 eggs, beaten
1 cup sour cream
1 cup cottage cheese
1/2 cup grated Parmesan cheese
4 tablespoons flour
1/4 teaspoon salt
2 cups shredded cheese (cheddar, Swiss, or Monterey Jack or a combination.)

Sauté the mushrooms in the butter, drain, and set aside. Blend eggs, sour cream, cottage and Parmesan cheeses, flour, and salt in a large bow. Mix in mushrooms and cheese. (At this point you can add other optional ingredients such as shrimp, crab, ham, bacon, broccoli, etc.) Pour into greased 10-inch pie pan and bake at 350 degrees about 45 minutes. Serve this crustless quiche at room temperature, cut into wedges for table seating, or bite-size squares.

Makes 6 to 8 wedges or about 50 1-inch squares.

SESAME TOASTS

Posted by: Mimosa2 - Posted on: 10/30/2006

SESAME TOASTS

A crispy appetizer toast with an Oriental flavor. These can be made up to 1 week ahead and stored airtight at room temp.

1 loaf French bread about 2" diameter
3/4 Cup (1-1/2 sticks) butter
3 Tsp. Oriental sesame oil
1 egg, lightly beaten
3/4 C. sesame seeds (about 3 oz)

1. Preheat oven to 350 degrees.
2. Cut bread crosswise at a slight angle into 1/4" slices.
3. Melt butter with Oriental sesame oil in small saucepan. Brush both sides of bread slices with butter/oil mixture. Then brush one side of each slice with beaten egg. Dip egg side into sesame seeds to coat. Arrange slices seed-side up on cookie sheets.
4. Bake for 15-18 minutes or until toasts are golden and crisp. Cool on wire racks. Store in airtight container at room temperature for up to 1 week.

Note: Oriental Sesame Oil has more flavor than plain sesame oil so be sure to use the Oriental oil which can be found in the oriental foods section.

TAMALE BITS

Posted by: CHEFCAROL - Posted on: 5/14/2007
Originally Posted by: Piggykins

TAMALE BITS

Preheat oven to 400 degrees. Grease an 8x8-inch dish.

Blend together:
1 package Jiffy Corn Bread Mix
1 Egg
1/2 cup Milk
Pour in pan and bake 20 minutes. Remove from oven and cool. Crumble into bits.

Combine:
Crumbs-from above
1 Egg
1/2 cup Enchilada Sauce*
1/2 teaspoon Salt
Dash Pepper
2 tablespoons diced Onion
1 1/2 pounds Ground Beef
1 teaspoon Garlic Powder

Mix well and shape into 1-inch balls. Place in shallow baking pan. Bake at 350 degrees for 20 minutes.
In a small saucepan, heat: remaining Enchilada Sauce plus 1 additional can Enchilada Sauce
Top meatballs with sauce from above. Sprinkle with Monterey Jack Cheese.
Delicious served over rice or noodles.

*2 cans Enchilada Sauce is needed for this recipe.

"THAT CHEESY SAUSAGE STUFF"

Posted by: scc - Posted on: 2/18/2007

"THAT CHEESY SAUSAGE STUFF"

2 lb. sausage (Italian & mild), Jimmy Dean
2 lb. ground chuck
1 2-lb box of Velveeta
1 TBSP Oregano
1/4 + garlic powder (I omit)

Brown all meat, drain. Add the rest of the ingredients. Spoon some onto party rye or party pumpernickel and bake at 350 for ten minutes.