Appetizers for the holidays
Nov. 12, 2009
By Ginger Isham
Recently, when driving through the village of Bristol, my husband David and I stopped for a walk around the park. This is a special place for me, as I graduated from Bristol High School on the park’s bandstand in an evening ceremony with 28 other classmates. During our walk, we came by a large house where a man was putting out items with a FREE sign. I could not resist investigating. I came away with 10 cookbooks! Among them was Garden Way’s Joy of Cooking Cookbook, dated 1982. This first recipe comes from that book.
Green Bean Almond Pate
green beans, cut into short lengths for garnish
2 tablespoons butter
1 cup onion, chopped
1 teaspoon thyme
1 1/2 cups green bean puree (cook beans and put through blender)
1 1/4 cups almonds, slivered and toasted
1 1/2 teaspoons soy sauce or salt to taste
1 tablespoon lemon juice
Steam the green beans for garnish until tender crisp. Rinse with cold water and drain. Sauté onion in butter for 3 to 5 minutes and add thyme. Combine bean puree, onion, 1 cup almonds, soy sauce or salt and lemon juice in blender and process until almonds are ground. Mound this mixture on a plate and pat into a desired shape. Sprinkle remaining almonds on top. Place steamed green beans around sides. Chill and serve with crackers or pita bread triangles.
Spicy Shrimp Nibbles
1 tablespoon cumin
2 teaspoons chili powder
1 teaspoon garlic powder
pinch of salt
1/2 teaspoon cayenne pepper
1 pound of shrimp, peeled, deveined, tails removed
1 cup guacamole
36 tortilla chips
Mix first 5 ingredients. Sprinkle all sides of shrimp with this mix. Arrange in single layer on an oven rack sprayed with cooking spray in a broiler pan. Broil 2 to 4 inches from broiler for about 3 minutes. Just before serving, spread guacamole on tortilla chips with a shrimp on each chip and garnish with piece of parsley.
Fresh Fruit Dessert Dip
1 8-ounce package of softened cream cheese
2 tablespoons orange juice concentrate
7 ounces marshmallow crème
Combine cream cheese and orange juice until smooth. Fold in marshmallow crème. Serve dip in center of large glass plate surrounded with cut-up fruit.
Ginger Isham lives with her husband on a fifth generation family farm on Oak Hill Road.