Featured Master Chef Recipe - Appetizers & Salads

Appetizers & Salads Master Chef Featured Recipe

Rosemary Walnuts Submitted by Mary L.

Ingredients:

6 tbsp. Butter 2-3 tbsp. Fresh Rosemary 1 tbsp. Salt 3-4 Drops hot pepper sauce to taste 4 Cups walnut halves

Instructions:

Heat oven to 325. In large saucepan melt butter & add seasonings. Stir in walnuts & gently toss till well coated. Spread in a jelly roll pan. Bake until deep golden brown, about 10-15 min, stirring occasionally.

Olive Cheese Bread

Submitted by Dianna S.

Crunchy Chicken Salad

Submitted by Lisa W.

Ingredients:

1 Loaf French Bread 25 Spanish Queen Pimento

Stuffed Olives 6 oz. Can of Black Olives drained 2 Stalks Green Onions (scallions) 1 Stick Butter, Room

Temperature 1/2 Cup Mayonnaise 3 Cups Monterey Jack

Cheese, Grated

Instructions:

Roughly chop both black olives and pimiento-stuffed olives. Slice green onions into thin pieces. Combine butter, mayonnaise, cheese, olives and green onions in a mixing bowl. Stir together until thoroughly combined. Spread mixture thickly onto French bread that has been sliced lengthwise. Bake at 325ºF for 25 to 30 minutes or until cheese is melted and browning.

Try Our New Bakery Items!

Ingredients:

1 Package coleslaw cabbage 2 Bunches green onion 1 Package ramen noodles broken and uncooked 1 Cup sliced almonds 2 Tbsp. Toasted sesame seeds 4 Chicken breasts cooked and cubed

Dressing

1/2 Cup sugar 1/2 Cup oil 1 tbsp. Soy sauce 3 tbsp. Apple cider vinegar and the seasoning packet from the ramen noodles.

Instructions:

Place first six ingredients in the bowl mix the dressing and pour over the ingredients toss lightly refrigerator overnight.

Three Bean Salad

Submitted by Marie D.

Ingredients:

1 Can cut green beans 1 Can wax beans 1 Can kidney beans. Drain all 1 Small onion chopped 1 Cup finely cut celery 1/2 Cup diced small green pepper

Dressing Mix

1/2 Cup oil 1/2 Cup vinegar Dash garlic salt 3/4 Cup sugar 1 tsp. Salt Dash black pepper

Instructions:

Combine dressing with onion , celery & pepper, pour over mixed beans refrigerate over night. We found it taste best when made a day or two ahead of time

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Really Real Cheeseburger Dip

Submitted by Kim K.

Oysters Rockefeller

Submitted by Marjorie D.

Ingredients:

1 lb. Hamburger meat 4 tbsp. Butter 3 tbsp. Corn starch 1 Cup water 1 tsp. Chili powder Salt to taste 2 Cups heavy cream 10 oz. Can diced tomatoes with green chilies 8 oz. Block cheddar cheese, shredded

Instructions:

1. Brown the burger meat in a large pot. 2. Add butter to the meat and melt it throughout. 3. Sprinkle in the corn starch, coating the meat. 4. Pour in water, chili powder and salt. 5. Turn heat up and stir until the mixture thickens. 6. Add cream, stirring as the mixture thickens. 7. Stir in tomato/chilies and heat for 2 more minutes. 8. Remove from heat. 9. Add shredded cheese, stirring until cheese has melted and dip is smooth. Serve immediately with tortilla chips.

Warm Mexican Dip

Submitted by Jennifer M.

Ingredients:

8 oz. Package of cream cheese (room temp) 1/2 Cup of mayonnaise 1 Can of chopped green chilis 1/2 Cup of finely chopped roasted red peppers 3/4 tsp. Chili powder 1/2 tsp. Ground cumin 1/2 tsp. Garlic powder 11/2 Cups of Monterey Jack cheese (divided in half) 1/4 Cup of chopped fresh cilantro.

Instructions:

Preheat oven to 350 degrees. Grease a 3 cup baking dish. Beat cream cheese in a medium size bowl until smooth. Add mayonnaise, green chilis, red pepper, chili powder, cumin, and garlic powder. Mix in 1/2 amount of cheese. Mix all ingredients until all combined. Spread into baking dish and sprinkle the top with remaining cheese. Bake for 15 minutes or until cheese is melted and bubbly. Sprinkle with fresh cilantro before serving. Serve with your favorite tortilla chips.

Ingredients:

6 tbsp. Butter or margarine 1 1/4 lb. Chopped spinach 2 tbsp. Finely chopped onion 2 tbsp. Chopped parsley 2 Bay leaves, finely crumbled 1 tsp. Salt 1/4 tsp. Cayenne pepper 1/2 Cup fine dry bread crumbs 18 Large or 24 small oysters on the half shell 2 Bacon slices, diced Grated Parmesan cheese Lemon wedges

Instructions:

Heat butter over medium heat in 3-quart saucepan. Add spinach, onion, parsley, bay leaves, salt and cayenne pepper. Cook, stirring occasionally, until spinach is tender. Stir in bread crumbs. Set aside. Open oysters with a sharp knife. Loosen oysters and remove from shells. Wash shells. Cut oysters into large pieces or leave whole. If desired, line a large shallow baking pan with rock salt to hold oyster shells in place. Return oysters to shells and place on salt. For each shell, form about 1 1/2 tbsp. of spinach mixture into small flat patty large enough to cover oyster. Sprinkle with bacon bits and

Parmesan cheese. Bake at 425 degrees for 10 minutes, or until bacon is crisp. Serve garnished with lemon wedges. Makes 18 - 24 appetizers.