 |
| |
 Cashew
Chicken Salad Spread
2
cans (4.25 oz. each) UNDERWOOD® Chicken
Spread
1/2 cup chopped cashews
2 tablespoons mayonnaise
2 tablespoons chopped green onion
1 tablespoon Dijon-style mustard
1 teaspoon honey
In a medium bowl, combine all ingredients. Chill, covered for about 30 minutes.
Serve on crackers or use as a sandwich spread on bread or pita with lettuce and
sliced tomatoes.
YIELD: 1 1/4 cups
|
| |
|
| |
 Devil's
Dip
1 (8 oz.) package cream cheese, softened
1 can (4.25 oz.) UNDERWOOD® Deviled
Ham Spread
1 cup finely chopped green onions
1/4 cup finely chopped pimientos
1/4 - 1/2 teaspoon TRAPPEY'S® RED
DEVIL™ Hot
Pepper Sauce
In a small bowl, mix cream cheese, Deviled Ham Spread, green onions, pimientos
and hot pepper sauce. Chill, covered for about 30 minutes. Serve with crackers,
chips or vegetables.
YIELD: 1 1/2 cups
|
| |
|
| |
 Individual Beef
Wellingtons with Red Wine Sauce
5
tablespoons softened butter or margarine, divided
usage
1 package (8 oz.) sliced mushrooms
1 small onion, chopped (about 1/2 cup)
1/2 teaspoon AC´CENT® Flavor
Enhancer
4 beef tenderloin steaks (about 6 oz. each)
1 package (17.3 oz.) frozen puff pastry (2 sheets),
thawed
1 can (4.25 oz.) UNDERWOOD® Liverwurst
Spread
1 egg
1 tablespoon water
1 can (14 1/2-oz.) beef broth
1/2 cup REGINA® Red Cooking Wine
1 small shallot, finely chopped (about 2 tablespoons)
1/4 teaspoon dried thyme leaves
2 tablespoons all-purpose flour
1 tablespoon finely chopped Italian parsley
In
10-inch skillet over medium-high heat, in 1
tablespoon hot butter or margarine, cook mushrooms
and onion until tender and liquid is evaporated;
cool slightly.
Preheat oven to 425°F.
Sprinkle
flavor enhancer over both sides of steaks.
Cut thawed pastry into four portions. Place
one-fourth of mushroom mixture in center of
each portion of pastry. Spread one-fourth of
Liverwurst Spread over one side of each steak.
Place steaks, liverwurst side down, over mushrooms;
wrap pastry around meat. If necessary, trim
excess pastry from ends; seal ends. Place pastry-wrapped
meat, seam sides down, in greased, shallow
baking pan.
In cup, beat egg and water; brush
pastry with beaten egg. If desired, reroll
any trimmings to make cutouts. Place cutouts
on pastry-wrapped meat. Brush again with egg.
Bake, uncovered, 15 minutes or until pastry
is golden and meat is medium-rare. If desired,
test doneness of meat by inserting an instant-read
thermometer into pastry-wrapped meat. Thermometer
will register 145°F for medium-rare.
Meanwhile, prepare sauce: In medium saucepan,
combine broth, wine, shallot and thyme; heat
to boiling. Reduce heat; simmer, uncovered,
5 to 7 minutes until mixture is reduced to
about 1 1/2 cups. In small bowl, mix remaining
4 tablespoons softened butter and flour until
mixture is smooth. Add to wine mixture; cook
until thickened and bubbly. Simmer 1 minute,
stirring constantly. Stir in parsley. Serve
with beef.
Makes
4 main-dish servings. |
| |
|
| |
 Chicken
Pastelitos
1 tablespoon olive oil
1 medium onion, chopped
1/2 medium-sized green bell pepper, chopped
1 stalk celery, chopped
2 cans (4.25 oz. each) UNDERWOOD® Chicken
Spread
2 tablespoons raisins
2 tablespoons B&G® Spanish-style Salad
Olives, drained and chopped
1 tablespoon tomato paste
1 teaspoon TRAPPEY’S® Red Devil Cayenne
Pepper Sauce
1/4 teaspoon dried oregano leaves
2 tablespoons dried bread crumbs, if necessary
1 package (14 oz.) frozen white or yellow dough for turnover pastries, thawed
1 large egg, beaten
Preheat oven to 400°F. Line large baking sheet with non-stick foil. In large
skillet over medium heat, in hot oil, cook onion, pepper and celery, covered,
for 10 minutes or until tender but not brown. Stir in Chicken Spread, raisins,
olives, tomato paste, pepper sauce and oregano. Stir in bread crumbs to thicken
filling. On lightly floured surface, with floured rolling pin, roll 1 dough round
into a 6-inch circle. Spoon 1/4 cup filling on one side of circle. Brush egg
along edge of circle; fold dough over to cover filling. Seal edges of turnover
with fork; brush with egg. Place turnover on prepared baking sheet. Repeat, using
remaining filling and dough rounds. Cut small slit in top of each turnover. Bake
15 minutes or until golden brown and puffed. Cool slightly, serve warm.
Makes 8 turnovers. |
| |
|
| |
 Spanish
Omelet
2 tablespoons olive oil
1 small baking potato, peeled and diced
1 small green pepper, diced
1 medium onion, chopped
4 large eggs
1/4 teaspoon AC´CENT® Flavor Enhancer
1 can (4.25 oz) UNDERWOOD® Deviled Ham Spread
1/2 cup shredded Monterey Jack cheese with jalapeño peppers
ORTEGA® Homestyle
Salsa for garnish
In 10-inch non-stick skillet over medium heat, in hot oil, cook potato, pepper
and onion, covered, 10 to 15 minutes until potato is tender, stirring occasionally.
With slotted spoon, remove vegetables to plate. With fork, beat eggs and flavor
enhancer until well blended. Pour egg mixture into skillet; reduce heat to low.
Cook, without stirring, for 2 to 3 minutes until set, lifting edges occasionally
to allow uncooked egg mixture to flow underneath. Spread Deviled Ham Spread over
half of omelet; top with cooked vegetables. Flip untopped half of omelet over
filling. Sprinkle top with cheese. Serve immediately with salsa, if desired.
Makes 2 servings. |
| |
|
| |
 Latin
Beef & Potato Turnovers
1 teaspoon olive oil
1 small onion, chopped
2 cans (4.25 oz each) UNDERWOOD® Roast Beef
Spread
1/4 cup canned Spanish-style tomato sauce
1 tablespoon TRAPPEY’S® Red Devil Cayenne
Pepper Sauce
1 teaspoon POLANER® Chopped Garlic
1/2 teaspoon dried oregano leaves
1 medium-sized baking potato
1/4 cup B&G® Spanish-style Salad Olives,
drained and coarsely chopped
1 hard-cooked egg, chopped
1 package frozen white or yellow dough, thawed
1 egg, beaten
In small saucepan over medium-low heat, in hot olive oil, cook onion, covered,
until tender but not brown. Stir in Roast Beef Spread, tomato sauce, pepper sauce,
garlic and oregano; simmer 5 minutes. Spoon filling into bowl; cool. Meanwhile,
cook potato and peel off skin. Coarsely chop potato pulp. Stir potato pieces,
olives and chopped egg into filling. Preheat oven to 400F. Line large baking
sheet with non-stick foil. On lightly floured surface, with floured rolling pin,
roll each dough round into a 6-inch circle. Spoon 1/4 cup filling on one side
of each dough round. Brush edges of dough with beaten egg. Fold dough over to
cover filling; seal with fork. Place turnovers on baking sheet; brush with egg.
Cut small slit in top of each turnover. Bake 15 minutes or until golden brown.
Cool slightly; serve warm.
Makes 10 turnovers. |
| |
|
| |
Click
here to search for more recipes. |
|
|
|
 |
