Recipes

[JeanLouiseFinch]

On 11/6/2014 gofigure said:

Thank you, thank you, thank you. How many different types of appetizers do you think is sufficient?

Since you're having a meal, there's no need to go crazy on the appetizers. You don't want your guests too full to eat dinner. Two or three options should be more than enough.

[DiamondGirly]

Someone mentioned the rolled up salami with cream cheese, and I am telling you - when I make them with the pepperoncinis, they disappear quickly!! They are not "HOT" spicy, but so good! I make TONS of them lol... (you can also use the soft cream cheese in the cups) I use a paper towel to get extra moisture off of the peppers...yummmy!

Salami, Cream Cheese, and Pepperoncini Roll-Ups

Prep Time: 10 Minutes

Ready In: 10 Minutes

Servings: 18

"Quick little appetizer rolls of sliced salami with cream cheese and pepperoncini peppers will delight your guests, and you can whip them up in no time."

Ingredients:

1 (8 ounce) package cream cheese,

softened

18 slices thinly sliced salami

18 slices pepperoncini peppers, drained, (I slice lengthwise, if large or use "rings")

or to taste

Directions:

Spread about 1 1/2 teaspoon softened cream cheese over a slice of salami; top with 1 to 3 slices of pepperoncini pepper. Roll the salami around the cheese and pepper; secure with toothpick. Repeat with remaining ingredients; serve immediately.

ALL RIGHTS RESERVED © 2014 Allrecipes.com

[spud188]

You need to really squeeze that spinach hard to get the liquid out.

[spud188]

You need to really squeeze that spinach hard to get the liquid out.

[gofigure]

DiamondGirly that is something I can handle. Thank you. My husband and oldest son are excellent cooks. Unfortunately, my son has to work.

JeanLouiseFinch I chuckled to myself when you said we don't want them to fill up on the appetizers. In this instance, we may want them full.

I am going to do the best I can. We are all good friends and they know I don't cook. If nothing else, my heart is in the right place!

[GloriBee]

We make a very easy cheese ball:

2 (8 oz.) packages of cream cheese, softened

2 T. dry ranch dressing

2 cps (1 8 oz. bag) of shredded cheddar (we use the orange color)

we sometimes add crumpled bacon

Serve with assorted crackers.

Just mix the cheese ball ingredients in a small bowl (reserve a little of the shredded cheese and the bacon, if using, to roll the finished ball in).

We leave it in the fridge to get a little hard, then spoon it onto a piece of plastic wrap and shape into ball. At this point, roll in reserved shredded cheese (and bacon). Wrap in the plastic wrap and refrigerate until ready to serve. We make this the day before.

[Beebee2]

I, too, like the idea of antipasto. Since the lasagna is primarily protein with lots of cheese and meat, I would complement it with an antipasto platter heavy on veggies, including pickled ones to counter the heaviness of the meat and cheese:

pepperoncini

marinated mushrooms

cherry tomatoes

black olives

marinated green olives

bread sticks

and just a small amount of

chunked salami or pepperoni

and same with Provolone cheese

All the colors of the Italian flag, red, white and green are there, and the black olives

make it a beautiful tray as well as delicious one.

[GloriBee]

On 11/6/2014 Beebee2 said:

I, too, like the idea of antipasto. Since the lasagna is primarily protein with lots of cheese and meat, I would complement it with an antipasto platter heavy on veggies, including pickled ones to counter the heaviness of the meat and cheese:

pepperoncini

marinated mushrooms

cherry tomatoes

black olives

marinated green olives

bread sticks

and just a small amount of

chunked salami or pepperoni

and same with Provolone cheese

All the colors of the Italian flag, red, white and green are there, and the black olives

make it a beautiful tray as well as delicious one.

I do something similar. We call it an antipasto salad.

It has grape tomatoes (cut in half), pitted black olives, Spanish olives (the little green ones with the pimento inside), chick peas, 1 can of artichoke hearts (slice in half--it falls apart when mixing), little mozzarella balls (boccacini)--sold at my store's olive/salad bar. I mix in some Italian salad dressing to taste. Store in fridge. Make this the day before, stirring occasionally. Add more dressing, if needed.

I also make my own large "croutons" the day before. My store has ciabatta bread sticks in the bakery section. I slice a couple of them in large chunks. Place them on a cookie sheet and drizzle with olive oil. Sprinkle with Italian seasoning, garlic powder and pepper. I bake about 10 min. at high heat (425, or so). Stir and bake until they look done (a few more minutes). When cool, I store them in a ziplock until the next day. A few hours before serving the antipasto salad, add the bread and a little more Italian salad dressing and stir every so often. The bread is supposed to absorb the dressing and get a little soft. This is sort of a panzanella salad (which I also make just with the tomatoes, mozzarella balls, bread, fresh basil and dressing).