Balsamic and Parmesan Roasted Cauliflower Recipe

Ingredients

• 1 head(s) cauliflower, large, (8 cups 1-inch-thick slices), florets
• 2 tablespoon oil, olive, extra-virgin
• 1 teaspoon marjoram, dried
• 1/4 teaspoon salt
• pepper, black ground, freshly ground, to taste
• 2 tablespoon vinegar balsamic
• 1/2 cup(s) cheese, Parmesan, finely shredded

Preparation

1. Preheat oven to 450°F.

2. Toss cauliflower, oil, marjoram, salt and pepper. Roast on a large rimmed baking sheet until starting to soften and brown on the bottom, 15 to 20 minutes.

 

3. Toss the cauliflower with vinegar and sprinkle with cheese. Return to the oven and roast until the cheese is melted and any moisture has evaporated, 5 to 10 minutes more.

CRABBIES

1 can crab meat
1/4 #(lb) butter
1/2 c. margarine
1 jar Kraft Old English Cheese (or
other soft cheese spread)
English muffins




Combine ingredients and spread on English muffins. Cut into quarters. Place under broiler until heated. (May place on cookie sheet and freeze if desired. Put in to zip lock bag when frozen.)

CHEESE BOWL

3/4 lb. sharp Cheddar cheese, grated

2 oz. Roquefort or Blue cheese,

crumbled (I really like to use

Gorgonzola for this.)

1 tbsp. butter

1/2 tsp. dry mustard

1/8 tsp. Tobasco sauce

1/2 tsp. Worcestershire sauce

3/4 c. beer or ale

1 tsp. onion, grated

1 sm. loaf (round) or Italian bread

(if I can't find a small loaf,

I'll use a regular size cut in

half, but that does require a

double batch of the cheese

mixture.)

Place all of the ingredients except the beer and the bread in a large bowl. Let this mixture stand at least 30 minutes at room temperature to soften. Then, either with a wooden spoon or more easily with an electric mixer, blend in the beer, adding it slowly. Keep beating until the mixture is smooth, light and fluffy. To make the "bowl", cut a slice from the top of the loaf of bread and scoop out the center, leaving a "bowl" of the sides and bottom. Fill the bowl with the cheese mixture, rounding it on top. Cover with a kitchen wrap and refrigerate until time to serve with crackers. This can be frozen for a later use. We're always searching for unique, but simple ideas for "Hostess Gifts", well here is one that has both attributes.

CHEESEBALL

8 oz. cream cheese
10 oz. shredded Cheddar cheese
1 tbsp. lemon juice
Tobasco sauce to taste
1/4 tsp. salt
1/4 grated onion
2 green chilies, minced
1/2 to 1 jalapeno, minced
1 to 2 tbsp. Worcestershire sauce
Nuts and pecans, chopped

Mix cream cheese with all other ingredients. Form into a ball and roll in nuts. Serve with crackers.

BEER CHEESE

2 lbs. sharp Cheddar cheese, at room
temp.
2 cloves garlic, mashed
3 tbsp. Worcestershire sauce
1 tsp. dry mustard
Tabasco to taste
1/2 bottle beer, or more as rec.
1 tsp. salt, to taste

Cut the cheese into cubes and place them in a food processor or electric mixer. Process until perfectly smooth. Add the garlic, Worcestershire, mustard, and tabasco. Blend well. Add the beer, a little at a time, while continuing to beat the cheese, until the mixture is a good, firm spreading consistency. (Too much beer will make the cheese too fluffy.) Stir in the salt, and refrigerate. (This is a superb keeper.) Serve on small slices of rye or pumpernickle bread. Delicious with cold, cold beer. Serves 15 to 20.

CHEESE BALL

2 pkgs. cream cheese
Green onion stems
1 pkg. Buttig pastrami, diced
1 pkg. powdered Ranch dressing
Chopped pecans

Mix first 4 ingredients together and into a ball. Roll in chopped pecans. Best if made a day earlier than needed.

CHEESE BALL WITH RASPBERRY PRESERVES

1/2 lb. American cheese
1/2 lb. cheddar cheese
1 c. pecan chips
5 to 6 green onions, chopped
Mayonnaise
Raspberry preserves, about 6 oz. jar

Grate American and cheddar cheese. Mix in pecan chips, chopped green onions and enough mayonnaise to hold together mold. Refrigerate until ready to use. Then unmold on tray and cover with raspberry preserves. Serve with Ritz crackers.

CARROT-CHEESE BALL

1 1/2 c. shredded carrots (3 to 4 lg.
carrots)
1 (8 oz.) pkg. Neufchatel cheese,
softened
2 c. (8 oz.) shredded low-fat cheddar
cheese
2 lg. cloves garlic, minced
1 tsp. Worcestershire sauce
1/2 tsp. Tabasco sauce
3 to 4 tbsp. fresh parsley, chopped

Press carrots between paper towels to remove excess moisture; set aside. Combine Neufchatel cheese and cheddar cheese in a medium bowl; stir well. Add carrots and garlic; stir well. Cover and chill 1 hour. These ingredients may also be combined in a food processor and mixed. Shape cheese mixture into a ball; roll in parsley. Wrap in wax paper and chill at least 1 hour.

AUNT DEBBIE'S CHEESE BALL

2 c. grated cheddar cheese
1/2 c. butter
1 c. & 1 tbsp. flour
Salt
1/4 tsp. paprika
1/4 tsp. cayenne pepper

--FILLING:--

Green olives
Sausage meat
Or pecans

Mix cheese and butter. Add flour, salt, paprika and cayenne pepper. Roll into 1 inch balls. Poke hole with your finger and put in some filling. Close hole and bake at 400 degrees for 20 minutes.

SAUSAGE BALLS

1 lb. breakfast sausage
1 1/2 c. shredded cheddar cheese
1 1/2 c. Bisquick mix

Mix all ingredients together. Roll into small balls. Bake in oven for 15 minutes at 350 degrees.

TEXAS CAVIAR

1/2 onion, chopped
2 med. tomatoes, chopped, drained
1/2 c. fresh cilantro, chopped
1 green pepper, chopped
2 cloves garlic, minced
4 green onions, chopped
2 cans (14 oz. each) black eyed peas,
drained
1 can (14 oz.) hominy, drained
1 bottle (8 oz.) "Kraft Zesty"
Italian dressing
1 fresh jalapeno pepper, chopped
3 or 4 bags blue corn chips

Combine first 10 ingredients and chill. Serve with spoon and blue corn chips on side. Serves 20 to 24 persons.

EGGPLANT CAVIAR

1 lg. eggplant
1 c. finely chopped onion
1 c. finely chopped bell pepper
2 tbsp. olive oil
1 tomato, finely chopped
Salt & pepper to taste

To cook eggplant: Roast on BBQ grill until the skin of the eggplant is brittle, turning occasionally to insure that it cooks thoroughly. Once cooked, let it cool, then peel. Scrape all insides into a bowl and set aside. Discard the skin. (If you do not have access to a BBQ grill, you can boil the eggplant for 25 minutes.) In a large skillet, brown the onion and green pepper in the olive oil. Add eggplant and tomato and stir often. Cook until the mixture is well done. Add more oil if it begins to stick. Salt and pepper to taste. Once the mixture is cooked, put it in a serving dish and chill. Serve as a spread for pumpernickel bread, French bread or crackers.

TUNA DEVIL EGGS

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.

GARLIC BUTTER MUSHROOMS

2 doz. lg. mushrooms
1/2 c. butter
2 cloves garlic, minced
2 shallots, minced
1/2 c. minced parsley
Juice from 1/2 lemon
1/2 tsp. salt
1/4 tsp. pepper

Clean mushrooms, removing stem. Combine butter, shallots, garlic and parsley. Process. Add lemon juice, salt and pepper. Blend briefly. Place mushrooms in a shallow baking dish. Fill each mushroom with a dollop of garlic butter mixture (about 1/2 or 1 teaspoon each). Bake at 400 degrees for 10 to 12 minutes.

EASY BAKED BRIE

1 (15 oz.) mini brie
1/2 c. chutney
1/4 c. bacon bits

Remove rind from top of cheese, cutting to within 1/2 inch of outside edges. Put on microwave safe dish, spread chutney on top, sprinkle with bacon. Microwave uncovered on high for 1 1/2 to 2 minutes or until brie softens to desired consistency, giving dish a half-turn after 1 minute (or bake at 325 degrees for 20 minutes). Serve with crackers or fruit.

CRAB CANAPES

6 English muffins, split
1 stick softened margarine
2 tbsp. mayonnaise
2 (5 oz.) jars Old English spread
1/4 tsp. garlic powder
1 (6 oz.) can crabmeat

Mix above ingredients together and spread on English muffin halves. Cut each muffin into quarters. Freeze, then package and store. TO SERVE: Remove from freezer (do not thaw) and bake at 350 degrees for 15 minutes. Serve warm.

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.

STUFFED ARTICHOKE BOTTOMS

1 can artichoke bottoms, drained
1 bottle Wishbone Italian dressing
1 pkg. Stouffer's Spinach Souffle,
thawed
1/4 c. bread crumbs, mixed with 1/4
c. melted butter

Marinate artichokes overnight in the salad dressing. Drain. In a shallow baking dish, place artichokes side by side. Fill with the spinach and top with the bread crumbs. Bake, uncovered, at 400 degrees for 20 minutes. Serves 6 to 8.

QUICHE 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.)