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Prizewinningrecipes Vol5gene Prizewinning Recipes BLUE CHEESE-STUFFED BURGERS WITH RED ONION AND SPINACH, PAGE 8 Prizewinning Recipes Appetizers . 1 Main Dishes . 7 Sides . .17 Desserts . 25 © 2018 by Meredith Corporation . All rights reserved . Printed in United States of America . Appetizers Four-Cheese Pimiento Dip, 2 Mini Gruyère Puffs, 5 Tandoori Chicken Wings, 2 Bite-Size Chicken Empanadas, 4 Grilled BLT Kabobs, 3 Shrimp and Feta with Garlic Bread Sleds, 6 Reuben Spread, 4 Strawberry-Goat Cheese Bruschetta, 6 Cheese-Stuffed Jalapeños, 4 CHEESE-STUFFED JALAPEÑOS, PAGE 4 FOUR-CHEESE PIMIENTO DIP TANDOORI CHICKEN WINGS 1½ teaspoons salt 1 teaspoon cumin seeds 1 teaspoon garam masala ½ to 1 teaspoon cayenne pepper (optional) ¼ to ½ teaspoon red food coloring 2 whole cloves 1. Place the chicken drumettes in a 3-quart rectangular baking dish, set aside. 2. For the tandoori masala, in a food processor or blender combine onion wedges, tomato sauce, yogurt, Four-Cheese 1. In a mixing bowl beat cream cheese coriander, garlic, ginger, salt, cumin Pimiento Dip for 30 seconds. Gradually stir in other seeds, garam masala, cayenne pepper cheeses. Beat in mayonnaise. Stir (if desired), red food coloring, and whole start to finish 35 minutes cloves. Process or blend to a very smooth makes 20 servings in pimientos, sweet pepper, onion, jalapeño, Worcestershire, and cayenne. paste. (The color will be deep red.) 3. Pour the tandoori masala over the 1 3-ounce package cream cheese, 2. Add chosen stir-ins or divide the chicken drumettes, turn chicken softened pimiento cheese into portions and add to coat. Cover and marinate in the 2 ounces extra-sharp cheddar a different stir-in to each. Serve with refrigerator for 4 to 24 hours. cheese, shredded (8 ounces) dippers. 4. Preheat oven to 400°F. Arrange as 2 cups extra-sharp white cheddar per ¼-cup serving 220 cal., 20 g fat, many of the chicken drumettes on the cheese, shredded (8 ounces) 39 mg chol., 275 mg sodium, 3 g carb., 1 g unheated rack of a broiler pan as will fit 1 cup Gruyère cheese, shredded fiber, 8 g pro. in a single layer. Bake for 25 minutes. (4 ounces) Turn oven to broil. Broil chicken 1 cup mayonnaise 4 to 5 inches from the heat for 6 to 1 4-ounce jar or two 2-ounce jars Tandoori Chicken 8 minutes or until chicken is no longer diced pimientos, drained Wings prep 45 minutes pink and pieces begin to blacken, 1/2 cup finely chopped green sweet marinate 4 to 24 hours turning once halfway through broiling. pepper bake 25 minutes at 400°F 5. Transfer drumettes to a serving 1/3 cup finely chopped onion broil 6 minutes platter. Repeat baking and broiling the 1 small jalapeño pepper, stemmed, makes 16 (3-drumette) servings remaining chicken. seeded, and minced (see tip, *Tip If you cannot find chicken page 4) 5 pounds chicken drumettes* drumettes, use 25 chicken wings 1 tablespoon Worcestershire sauce (about 50) instead. Cut off and discard tips of 1/4 teaspoon cayenne pepper 1 medium onion, cut into wedges chicken wings. Cut wings at joints to Optional Stir-Ins: crumbled crisp- 1 8-ounce can tomato sauce make 50 pieces. cooked bacon, toasted pecans, 1 6-ounce carton plain fat-free per serving 119 cal., 4 g fat, 62 mg chopped green onions, and/or yogurt chol., 363 mg sodium, 3 g carb., 0 g fiber, diced tomatoes 1 tablespoon ground coriander 16 g pro. Dippers: celery sticks, carrot 4 cloves garlic, coarsely chopped sticks, pita chips, and/or crackers 2 teaspoons chopped fresh ginger 2 APPETIZERS Grilled BLT Kabobs 4. For charcoal grill, arrange medium- prep 35 minutes grill 10 minutes hot coals around a drip pan. Place makes 4 servings bacon kabobs on grill rack over pan. Cover, grill 10 minutes or until bread 1/3 cup lemon juice is golden and bacon is cooked through 1/3 cup olive oil and just crisp, turning once. Add 2 tablespoons snipped fresh basil tomato kabobs and lettuce to edge of 1/4 teaspoon salt grill rack above coals the last 2 minutes 1/8 teaspoon pepper of grilling, turning once. (For gas grill, 1 heart of romaine lettuce, preheat grill, reduce heat to medium. quartered lengthwise Adjust for indirect cooking. Cover and 1 cup cherry tomatoes grill as above.) 1 medium avocado, halved, seeded, 5. To serve, place one lettuce quarter peeled, and cut in 11/2-inch chunks on each of four serving plates along 1/2 of a 16-ounce loaf ciabatta bread, with one tomato kabob and one or cut in 1-inch cubes two bacon kabobs. Serve with Basil 8 slices thick-sliced bacon Buttermilk Dressing and, if desired 1 recipe Basil-Buttermilk Dressing lime wedges. Lime wedges (optional) Basil-Buttermilk Dressing In a small bowl whisk together 1/3 cup 1. In a large bowl whisk together lemon buttermilk; 1/4 cup mayonnaise; juice, olive oil, basil, salt, and pepper. 1 tablespoon lime juice; 1 clove garlic, Brush some of the lemon mixture on minced; 1 tablespoon snipped fresh lettuce quarters. Add tomatoes and basil; 1/4 teaspoon salt; and 1/8 teaspoon avocado. Using a slotted spoon, toss cayenne pepper. gently to coat. Transfer tomatoes and *Tip Soak wooden skewers in water avocado to another bowl, set aside. 30 minutes before using. Toss bread cubes with remaining per serving 619 cal., 47 g fat, 26 mg lemon mixture. Set aside. chol., 1,227 mg sodium, 38 g carb., 5 g 2. Line a large microwave-safe plate fiber, 15 g pro. with a double thickness of paper towels. Place four of the bacon slices on the paper towels in a single layer. Cook, uncovered, on 100% power (high) 11/2 to 2 minutes or until bacon is almost cooked through but still pliable (do not cook crisp). Transfer bacon to another plate to cool slightly. Repeat with remaining bacon slices. 3. On four 12-inch skewers*, alternately thread tomatoes and avocado. Thread bacon slices accordion-style and bread cubes onto eight 12-inch skewers. REUBEN SPREAD 2. For filling, in a small bowl stir together shredded cheese, cream cheese, and cumin. Pack about 2 teaspoons of the filling into the cut in each jalapeño. 3. For batter, in a medium bowl combine flour, cornmeal, salt, and baking powder. Add beer. Beat until smooth. 4. Preheat oven to 300°F. In a heavy saucepan or deep-fat fryer heat 2 inches cooking oil or melted shortening to 375°F. Dip stuffed peppers into batter. Fry jalapeños, several at a time, in hot fat about 4 minutes or until golden brown, turning once. Drain on paper towels. Transfer to a baking sheet, keep warm in oven while frying the remaining jalapeños. If desired, serve with salsa. *Tip Because chiles contain volatile oils that can burn your skin and eyes, avoid direct contact with them as much as possible. When working with chiles, wear plastic or rubber gloves. If your bare hands do touch the chiles, wash your hands and nails well with soap and warm water. per stuffed jalapeño 140 cal., 8 g fat, 11 mg chol., 179 mg sodium, 12 g carb., 1 g fiber, 3 g pro. Reuben Spread occasionally. Serve with rye bread and, prep 15 minutes if desired, pickles. Bite-Size Chicken slow cook 2½ to 3 hours (low) per serving 157 cal., 13 g fat, 38 mg Empanadas makes 20 (¼-cup) servings chol., 531 mg sodium, 3 g carb., 1 g fiber, prep 35 minutes 7 g pro. marinate 30 minutes 1 pound cooked corned beef, broil 12 minutes bake 12 minutes chopped oven 400°F makes 48 empanadas 1 16-ounce can sauerkraut, rinsed, Cheese-Stuffed (pictured on page 1) drained, and snipped Jalapeños 2 skinless, boneless chicken breast start to finish 1 hour oven 300°F 1½ cups shredded Swiss cheese halves (8 to 12 ounces total) makes 20 stuffed jalapeños (6 ounces) 2 tablespoons bottled French or 1 cup bottled Thousand Island Italian salad dressing 20 fresh jalapeños* salad dressing ½ cup cooked rice 1 cup shredded Monterey Jack 1 3-ounce package cream cheese, ¼ cup shredded cheddar cheese cheese (4 ounces) cut up (1 ounce) ½ of an 8-ounce tub cream cheese 1 tablespoon prepared horseradish ¼ cup bottled salsa with chive and onion 1 teaspoon caraway seeds ¼ cup finely chopped red sweet ¼ teaspoon ground cumin Rye bread or rye crackers pepper 1½ cups all-purpose flour Pickle slices (optional) 2 tablespoons finely chopped green ½ cup cornmeal sweet pepper 1 teaspoon salt 1. In a 3½- or 4-quart slow cooker 2 tablespoons chopped ripe olives ½ teaspoon baking powder combine corned beef, sauerkraut, Swiss 2 tablespoons finely chopped onion 1 12-ounce can beer or 1½ cups milk cheese, salad dressing, cream cheese, 2 tablespoons sour cream Cooking oil or shortening for horseradish, and caraway seeds. 1 tablespoon finely chopped deep-fat frying 2. Cover and cook on low-heat setting jalapeño* Bottled salsa (optional) for 2½ to 3 hours. Stir before serving. 1½ 17.25-ounce packages frozen puff 3. Serve immediately or keep warm, pastry, thawed (3 sheets total) 1. Make a T-shape cut in the side covered, on warm setting or low-heat of each jalapeño, remove seeds and 1 egg, beaten setting for up to 2 hours, stirring membranes.* 1 tablespoon water 4 APPETIZERS MINI GRUYÈRE PUFFS 1. Place chicken in a shallow dish. Pour salad dressing over chicken. Cover and marinate chicken in refrigerator for 30 minutes. 2. Meanwhile, preheat broiler. Drain chicken, discarding marinade. Place chicken on unheated rack of broiler pan.
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