Scallop Appetizer

1 lb. scallops

1 c. French dressing

1/2 clove garlic, crushed

Cut the scallops in small pieces, about in fourths, unless they are tiny bay scallops which may be left whole.  Simmer 4 to 5 minutes in a little salted water.  Drain and place them while hot in a jar with the French dressing and garlic.  Marinate and chill for several hours.  Drain and serve with toothpicks as an unusual appetizer.  8 servings.  

Teriyaki Puffs

1/2 lb. sirloin steak

1/3 c. teriyaki sauce

1 can (8 oz.) Pillsbury Crescent Rolls

1 c. water chestnuts, drained and

   sliced

--TERIYAKI  SAUCE--

1/4 c. soy sauce

1 tbsp. sugar

1 tsp. grated onion

1 clove garlic, crushed

1/4 tsp.  ginger

1 crushed bay leaf

 Slice steak into 1/4 inch strips (partially frozen meat easier to slice).  Marinate meat at least 1 hour.  Separate dough into 8 wedges.  Cut each in half lengthwise.  Place meat strip and water chestnut on each wedge of dough.  Roll up and place on cookie sheet.  Bake at 375 degrees for 10 to 12 minutes or until golden brown.  Serve hot.    

Tuna Devil Eggs

1 1/2 doz. eggs, hard boiled

1 can tuna

Dash of salt

Dash of pepper

3 tbsp. salad dressing

2 tsp. mustard

Chopped onion to taste

 Boil eggs with a little salt.  Cut eggs in half and take out the yolks.  Mash yolks with a fork, adding salt, pepper, salad dressing, tuna, mustard and chopped onion.  Fill egg whites with the mixture.   

Spicy Meatloaf

1 med. onion
1 egg
1 1/2 tsp. salt
1 tsp. Worcestershire sauce
1 (8 oz.) can tomato sauce
2 tbsp. vinegar
2 tbsp. brown sugar
3 slices bread
1 1/2 lbs. diet lean beef
1/4 tsp. pepper
1 tsp. dry mustard
1/2 c. water
1 tbsp. dry mustard

 Preheat oven to 350 degrees.  Peel and chop onion finely.  Pull bread into crumbs with fork.  Beat egg until bubbly.  Add onion, bread crumbs, egg, salt, pepper, Worcestershire sauce, 1 teaspoon mustard and 1/2 cup tomato sauce to ground beef.  Mix together lightly but thoroughly with fork.  Pack mixture lightly into 9x5x3 inch loaf pan.  Mix remaining tomato sauce, water, vinegar, dry mustard and brown sugar together.  Pour over meatloaf.  Bake for 1 1/2 hours.  Serves 6.

Tortas Fritas

1 pkg. flour tortillas
3 or 4 tbsp. oil
Cinnamon and sugar

Cut the flour tortillas in four - making 4.  Fry, on each side, in the oil.  Drain and sprinkle on top with cinnamon and sugar.

Cheeseburger Queche

1 (9-inch) unbaked pie crust
1 egg white, slightly beaten
1/4 lb. lean ground beef
1 1/2 c. light cream or Half and Half
2 c. shredded cheese (Monterey Jack, cheddar, or your favorite)
4 eggs

Preheat oven to 375 degrees.  Brush inside pie shell with egg white and place in refrigerator until needed.  Brown ground beef and season with your favorite seasonings (salt, pepper, garlic powder, etc).  In medium bowl beat eggs with cream until combined but not frothy.  Sprinkle ground beef onto bottom of pie shell.  Next, sprinkle shredded cheese evenly over meat.  Slowly pour egg mixture over meat and cheese.  Bake in preheated oven's lower rack for 35-40 minutes until puffy and golden.  Cool 10 minutes prior to serving.  Serves 8*.  *Serve with salad or raw vegetables and dip.

Substitution: Taco Quiche; brown meat with taco seasoning and serve with Taco sauce and sour cream on a bed of chopped tomatoes and lettuce.

Pancit Noodles

1/4 c. soy sauce

1 tsp. pepper

3-4 chicken breasts

2 stalks celery, sliced

2 carrots, sliced

Cabbage, sliced or shredded

3 cloves garlic

1/2 sliced onion

10 green beans, sliced

2 pkg. pancit noodles (comes in different types)

1/2 c. shrimp

Boil chicken breast until tender and slice in strips.  Slice or cut vegetables.  Saute garlic until golden brown in vegetable oil.  Add chicken, onions and shrimp.  Pour in 1/2 cup chicken broth.  Cook over medium heat.  Add all vegetables and cook half done.  Pour soy sauce and pepper; mix.  Noodles can be soaked in warm water or cooked directly with the above ingredients.  Serve hot.  Decorate platter with sliced fresh lemon and hard boiled eggs.  

Crab Puffs

1 can white crab meat

1 jar Old English cheese spread

1/2 tsp. mayonnaise

1 stick margarine, softened

1/2 tsp. garlic salt

1 tsp. chopped green onion

Tabasco, cayenne to taste

6 English muffins, split

Mix together all ingredients, except muffins, adding the crab meat last.   Spread on the English muffin halves.  Put in freezer 45 minutes.  Take out and cut in 4ths.  You may put these in freezer bags after cutting and pop in the oven when unexpected guests arrive.  May also serve these whole with soup.  Cook for 10 minutes at 450 degrees.  

Queche Triangles

1 (5 oz.) jar Old English sharp pasteurized cheese spread

1/2 tsp. seasoned salt

1 1/2 tsp. mayonnaise

1/2 tsp. garlic powder

1 stick margarine, melted

1 can (6 1/2 or 7 oz.) tuna or crabmeat

6 English muffins

Combine cheese spread, seasoned salt, garlic powder, mayonnaise, melted margarine and flaked tuna.  Spread mixture onto English muffin halves.  Cut each half into 4 wedges.  Broil until mixture melts.  Watch carefully as it burns easily.  Makes 48 wedges.

Salmon Pate

1 sm. onion, minced

1 (1 lb.) can red salmon, skinned & boned

1 (8 oz.) pkg. cream cheese (low-fat is fine), softened

3 tbsp. lemon juice

1 tbsp. horseradish

2 tsp. dried dill

1/4 c. parsley leaves, firmly packed (1/8 c. minced)

1/4 tsp. liquid smoke

1 tsp. Worcestershire sauce

Dash of Tabasco

Salt & pepper to taste

Optional: Scallions, sliced; black olives, sliced; mushrooms, sauteed, chopped

 Prepare in food processor.  Mince onions, add remaining ingredients and mix until smooth.  Stir in scallions, black olives or mushrooms if desired.  Refrigerate several hours.  Serve on toast, crackers, pita bread or sliced raw vegetables.  (Can be prepared with an electric mixer.)  

Melon with Fruit dressing

Cantaloupe, honeydew, watermelon or other available melons

Fresh fruits

--FRUIT DRESSING:--

1 pkg. (3 oz.) cream cheese

1/4 c. orange juice

1/4 c. lemon juice

1/4 c. crushed pineapple

1/4 c. sugar

1/4 tsp. salt

1 thin slice orange peel

1/4 c. heavy cream

 Slice cantaloupe, honeydew and watermelon (or whatever melons are available) along with fresh berries such as strawberries, raspberries (whatever looks best).  Grapes and apples also may be used.  Be sure to dip any fruit that turns color in lemon or sprinkle with fruit fresh.  Arrange fruit on a serving platter.  Blend all dressing ingredients together and pour over fruit or use for dipping.    

Potato Salad

2 lb. potatoes (about 6 med.)

1/4 c. finely chopped onion (optional)

1 tsp. salt

1/8 tsp. pepper

1/2 c. (approximately) Italian salad dressing

1/2 c. mayonnaise or salad dressing

1/2 c. chopped celery

2 hard cooked eggs, cut up

Wash potatoes.  Heat 1 inch salted water to boiling.  Add unpared potatoes.  Cover tightly; heat to boiling and cook 30 to 35 minutes or until tender.  Drain; cool and peel.  Cut potatoes into cubes; combine in bowl with onion.  Sprinkle with salt and pepper.  Mix with Italian salad dressing.  Cover; refrigerate at least 2 hours.  Just before serving, add mayonnaise; toss until potatoes are well coated.  Stir in celery and eggs.  Makes 4 to 6 servings.  

Pea Salad

1 can shoe peg corn

1 c. green peas, sm. liesure brand

1 c. green beans, French style

1 sm. jar pimento peppers

6 green onions, chopped very small

1 bell pepper, chopped fine

4 stalks celery, chopped very fine

 Heat: 1 c. sugar

3/4 c. oil

2/3 c. vinegar

 Pour over above ingredients.  Let stand overnight.  

Atomic Salad

In the bottom of your salad bowl, mix: 3 lg. cloves garlic, minced

1/4 tsp. dry mustard

1 tsp. salt

1/2 tsp. pepper

2 tbsp. lemon juice

2 tbsp. Parmesan cheese, grated

1/2 c. oil (either all salad or mix salad and olive oil)

Mix together well.  Tear 1 bunch fresh spinach leaves and/or other lettuce.  Use about 1 1/2 to 2 bunches in all.  You can include at this point cauliflowerettes, broccoli, celery and carrots.  Cover without tossing until serving time.  Just prior to dinner, add cherry tomato halves, radish slices, mushroom slices and croutons. Now toss and toss and toss.  The more the better.  Now stand back and wait for the compliments.  The greens are crisp and the dressing wonderful.  This can be as simple as greens, tomatoes and croutons or very elaborate, adding whatever you prefer.  Some suggestions might be marinated artichoke hearts, Feta cheese, bacon bits, chopped eggs.