Beef  Stuffed  Crescents

 

 

 

 

INGREDIENTS:

3/4 pound ground beef

  1/4 cup chopped onion

1 tablespoon sweet pickle relish

2 garlic cloves, minced

1/2 teaspoon salt

1/2 teaspoon chili powder

1/4 teaspoon pepper

dash granulated sugar

1 cup (4 ounces) shredded cheddar cheese

2 tubes (8 ounces each) refrigerated crescent rolls

 

 


DIRECTIONS:

 

Preheat oven to 375 degrees.

 

In a large skillet, cook beef and onion over medium heat until meat is no longer pink; drain.

Stir in the pickle relish, garlic, salt, chili powder, pepper, sugar and cheese; set aside.

 

Unroll crescent dough and separate into triangles.

Cut each in half lengthwise, forming two triangles.

 

Place 1 tablespoon beef mixture along the wide end of each triangle; carefully roll up.

 

Place point side down 2 inches apart on ungreased baking sheets.

Bake for 11 to 15 minutes or until golden brown.

 

Serve warm.


 

Serves 32 appetizers

 

 

 

 

 

Bacon  Pecan  Stuffed  Mushrooms

 

 

 

 

INGREDIENTS:

1 pound large fresh mushrooms

4 tablespoons butter, divided

2 tablespoons vegetable oil

1/4 teaspoon salt

2 tablespoons finely chopped onion

1 cup soft bread crumbs

6 bacon strips, cooked and crumbled

2 tablespoons chopped pecans

2 tablespoons beef broth

2 tablespoons sour cream

2 tablespoons minced chives

 

 

 

DIRECTIONS:

 

Remove mushroom stems (discard or save for another use).

 

In a large skillet, heat 2 tablespoons butter and oil over medium-high heat.

Saute mushroom caps for 2 minutes on each side; sprinkle with salt.

Remove with a slotted spoon to paper towels.

 

In the same skillet, saute onion in remaining butter until tender.

Remove from the heat; stir in the remaining ingredients.

 

Spoon into mushroom caps.

 

Place on a broiler pan.

Broil 5 inches from the heat for 2 to 3 minutes or until filling is browned.

 

Serve warm.

 

 

Serves 12 - 14 appetizers

 

 

 

 

 

Spinach  Squares

 

 

 

 

INGREDIENTS:
 

2 tablespoons butter, melted, divided

1 cup all-purpose flour

1 teaspoon baking powder

3/4 teaspoon salt

1/2 teaspoon dried oregano

1/4 teaspoon dried basil

1/4 teaspoon dried thyme

1/4 teaspoon pepper

3 eggs

1 cup milk

2 packages (10 ounces each) frozen chopped spinach, thawed and squeezed dry

2 cups (8 ounces) shredded cheddar cheese

2 cups (8 ounces) shredded Monterey Jack cheese

1 cup chopped onion

sliced pimientos (optional)

 

 

 

DIRECTIONS:

 

Preheat oven to 350 degrees.

 

Brush the bottom and sides of a 13 inch x 9 inch baking dish with 1 tablespoon butter; set aside.

 

In a large bowl, combine the flour, baking powder, seasonings, eggs, milk and remaining butter.

Stir in the spinach, cheeses and onion.

Spread in prepared pan.

 

Bake, uncovered, for 30 to 35 minutes or until a toothpick inserted near the center comes

out clean and edges are lightly browned.

 

Cut into squares.

 

Garnish with pimientos if desired.

 

 

Serves 5 dozen appetizers

 


 

 

              

     

 

 Salem's Den  Salem 2004 and Beyond