Cranberry Salsa JOHN MCARTHUR PRESIDENT 1 bag fresh cranberries (frozen ones do not work well for this recipe) 1 lime, juiced (about 2 T) 1 bunch cilantro 1 bunch green onions, green parts only 1 jalapeño 1 c sugar 1 package cream cheese 1. Grind cranberries and lime juice. I use my blender but a food processor would be fine too. 2. Add remaining items. Grind until desired consistency. 3. Pour over cream cheese. Serve with crackers.
Deviled Snow Ball SYLVIA BURGESS ASSOCIATE VICE PRESIDENT FOR ACADEMIC AFFAIRS 1 can Underwoods Deviled Ham 2 cans Underwoods Chicken Spread 1 T mustard 1 t Tabasco sauce 1 carton spreadable cream cheese (8 oz) 1 bunch fresh parsley Garnish of choice Crackers 1. Mix deviled ham, chicken spread, mustard, and Tabasco sauce. Place on waxed paper and form a ball. Set the ball, waxed paper side down, in a rounded bowl and chill until very cold. (If you are short on time, you can put it in the freezer for 30 minutes before and after the next step). 2. When very chilled, shape into a ball and chill further until firm. Peel off waxed paper and set on a serving plate. Frost the ball with cream cheese. 3. Chop parsley coarsely, and cover entire ball with parsley. Garnish top with olives or other edible garnish, as desired. Keep chilled until ready to serve. Serve with Townhouse crackers.
Simple Holiday Spread SYLVIA BURGESS ASSOCIATE VICE PRESIDENT FOR ACADEMIC AFFAIRS 1 package cream cheese, softened 1 /3 c red jelly (any red flavor of your choice) 1 /3 c green jalapeño pepper jelly 1 t Tabasco sauce Crackers 1. Mix Tabasco with the red jelly to make it into a pepper jelly. 2. Place cream cheese block on a serving plate. Spoon red jelly over one half block, and green jelly over remaining half. 3. Garnish with cilantro or parsley. Serve with crackers.
Creamy Deviled Eggs TERRY R. CONLEY DEAN, SCHOOL OF SCIENCE AND TECHNOLOGY 8 large eggs 1 /3 c mayonnaise 1 T dijon mustard 1 t white wine vinegar 1 T shallot, minced ¼ ½ t Tabasco or other hot sauce Coarse salt Freshly ground pepper Smoked paprika for garnish 1. Hard boil the eggs and allow them to cool. 2. Mix together the mayonnaise, mustard, vinegar, shallot and Tabasco. 3. Peel the eggs and halve them lengthwise. Put the yolks together in a bowl with the mayonnaise mixture. Season the mixture with salt and pepper and mash with a fork. 4. Mound the seasoned mayonnaise-egg yolk mixture into the whites. Sprinkle with paprika just before serving. If prepared ahead of time, cover with plastic wrap and store in the refrigerator.
Bacon Wrapped Chicken JAMIE GLOVER ASSOCIATE VICE PRESIDENT FOR ENROLLMENT MANAGEMENT 1.5 lbs chicken breast Bacon 1 c brown sugar 2 T chili powder 1. Cut chicken breasts into one inch cubes. Cut bacon strips in half and wrap each piece of chicken in bacon. Secure with toothpick. 2. In a bowl combine the brown sugar and chili powder. Coat the chicken and bacon with the sugar mixture. 3. Place on broiler pan and bake at 350 for 30 35 minutes or until the bacon is crisp.
Bacon Wrapped Jalapeño Poppers JAMIE GLOVER ASSOCIATE VICE PRESIDENT FOR ENROLLMENT MANAGEMENT Jalapeños Cream cheese Bacon 1. Slice jalapeños in half and remove all seeds. Fill with cream cheese. Wrap bacon around the pepper and secure with a toothpick. 2. Bake on baking sheet for 20 25 minutes at 375. A broiling pan works nicely so the drippings off the bacon drain. Serve once they are cool enough to eat.
Sausage Balls JENNIFER HOLLAND VICE PRESIDENT FOR STUDENT SERVICES 2 c Bisquick 1 lb hot pork sausage, cooked and drained 2 c cheddar cheese, shredded 1. Mix all ingredients together and roll into 1 inch balls. 2. Bake at 350 until brown.
Kicked Up Queso JENNIFER MCGRAIL DIRECTOR OF ALUMNI RELATIONS 1 lb ground beef 1 small onion, chopped 1 package Velveeta cheese 1 can Rotel tomatoes 1 bunch cilantro, chopped 1. Brown the ground beef with the onion. Once done, drain the grease from the meat mixture. Add the block of Velveeta cheese in large chunks. Add the can of rotel tomatoes. 2. Stir the mixture until it is melted. You can add milk to thin out if it is too thick. Right before serving, add the chopped cilantro. You can transfer the mixture to a crock pot for serving. Serve with tortilla chips.
Meatballs in Chili Sauce JENNIFER MCGRAIL DIRECTOR OF ALUMNI RELATIONS 1 package frozen meatballs (home-style works better than Italian style) 1 jar chili sauce 1 /3 c grape jelly 2 T lemon juice 1. Combine all the ingredients in a crock pot. 2. Simmer on low for 4-6 hours stirring occasionally. You can also combine all ingredients in a pot and simmer on the stove until the meatballs are warm in the middle.
Crab Party Spread DIANA SMITH ALUMNI RELATIONS ADMINISTRATIVE ASSISTANT 1 package cream cheese, softened 2 green onions, minced 2 T Worcestershire sauce 1 bottle cocktail sauce 2 cans crab meat (6 oz) 1. Mix green onion, Worcestershire sauce, and drained crab in softened cream cheese. Spread onto individual crackers and top with cocktail sauce. You can also mix the green onion, Worcestershire sauce into the cream cheese and form into a ball or block. You can spread cocktail sauce over cream cheese mixture then drain crab meat well and sprinkle over cocktail sauce. Serve with crackers.
Pinchos SANDRA DUNN CETES ADMINISTRATIVE ASSISTANT The Spanish love these tiny nibbles. Skewer any two items on a pick and serve a colorful assortment on a tray. Try these combinations, or experiment with some of your own. Melon + prosciutto Cube of salami + small gherkin pickle Cube of fontina cheese + dried fig quarter Quartered marinated artichoke heart + 1 boiled medium shrimp Small mozzarella ball + rolled-up roasted bell pepper strip ½ pickled okra + one piece of country ham Rolled-up pepperoni slice + 1 black olive
Dad s Famous Salsa KALEY PATTERSON ALUMNI RELATIONS STUDENT WORKER 2 cans Rotel tomatoes (lime cilantro works best) 1 can diced tomatoes 1 T cumin 1 T garlic salt 1 lime (juice only) Combine all items in a blender or food processor and blend until you reach your desired consistency. Serve with tortilla chips.