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Appetizers - page three
Dried Cherry Relish
1-1/2 cups dried tart cherries
1/2 cup red wine vinegar
1/4 cup balsamic vinegar
1 tablespoon margarine
1 large red onion, finely chopped
2 tablespoons granulated sugar
1/4 teaspoon salt, or to taste
1/8 teaspoon ground black pepper
In a medium bowl, combine cherries, red wine vinegar and balsamic vinegar. Let soak 30 minutes.
Heat butter in a large skillet. Add onion; cook 5 minutes, or until onion is soft. Add sugar; mix well. Cook, stirring occasionally, over low heat 10 minutes. Add cherries with soaking liquid to onion mixture. Simmer, uncovered, 10 to 15 minutes, or until almost all the liquid is evaporated. Season with salt and pepper. Serve warm. Makes about 2 cups; 12 servings as a relish.
Note: Relish may be prepared ahead of time and refrigerated; reheat before serving.
Sensational Stuffed Mushrooms
30 large mushrooms (about 1 pound)
½ pound bulk pork sausage
1 cup chopped dried tart cherries
2 green onions, sliced
1 package (8 ounces) cream cheese, softened
Pull stems from mushrooms and discard (or save for another use). Rinse mushroom caps; drain well. Set aside.
Cook sausage in a large skillet, stirring to break up meat, 5 minutes, or until sausage is done. Remove from heat. Add dried cherries, onions and cream cheese; mix well. Fill each mushroom cap with a heaping teaspoonful of sausage mixture.
Place filled mushrooms on a lightly greased baking sheet. Bake in a preheated 425 oven 6 to 8 minutes. Serve immediately. Makes 30.
Veggie Dip
1 cup dried tart cherries, chopped
1/2 cup crumbled blue cheese (about 2 ounces)
1/2 cup chopped walnuts
1 cup sour cream
1/4 cup mayonnaise
Combine cherries, blue cheese and walnuts in a medium bowl. Stir in sour cream and mayonnaise; mix well. Chill about 1 hour to blend flavors.
Serve with vegetables dippers, such as celery, carrots, cauliflower, cucumber, broccoli, green or red bell peppers, or crackers. Makes 2 cups dip.
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