Volume 9, Issue 116 - December 12, 2005

Hello Recipe Club Member,

Chef Cathy Leslie in conjunction with Chef2Chef.net proudly announces the release of her second award winning CD. The history of these recipes is amazing. Cathy has written several thousand of the recipes in her collection. She also inherited several hundred thousand recipes that date back to the 1800's and to top it all off, she purchased several hundred individual recipe collections from estate sales for the past 25 years. Her collection now consists of 4,088,088 recipes, everything from appetizers to chutneys to entrees and desserts with everything in between. Her second CD has just been released and is being offered to you in time for this holiday season. It makes great stocking stuffers. A portion of the proceeds go to the culinary scholarship fund offered by and through Chef2Chef.net and THAT IS A GOOD THING!.

The incredible list of categories in this CD include: Appetizer, Barbeque, Bean, Beef, Beverage, Biscotti, Biscuit, Bread, Breakfast, Brownies, Cake, Candy, Canning, Casserole, Cheesecake, Chefs Choice, Chili, Chowder, Cobbler, Condiment, Cookie, Dessert, Dip, Eggs, Game, Lamb, Omelet, Pancake, Pasta, Pie, Pizza, Pork, Potatoes, Poultry, Preserves, Pudding, Quiche, Rice, Salad, Salsa, Sandwich, Sauce, Scone, Seafood, Smoothie, Soup, Steak, Stew, Veal, Vegetables, Waffles.

To get yours in time for the holidays (Think Stocking Stuffer of 20,000 recipes...Good Idea) Click Here for all the information.

Here are four fun appetizer recipes we pulled off of our copy of the CD. Perfect for an upcoming holiday party.

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Baked Artichoke Spinach Dip

Ingredients:

1/2 cup mayonnaise or salad dressing
1/2 cup sour cream
1/2 cup grated parmesan cheese
3/4 cup shredded mozzarella cheese, divided
1 to 2 teaspoons Dijon mustard
dash white pepper
1 can (14 ounces) artichoke hearts, drained and coarsely chopped
1 cup coarsely chopped spinach leaves
1/2 cup finely chopped red onion

Preparation:

In a large bowl, combine mayonnaise, sour cream, parmesan, 1/2 cup of mozzarella, mustard and pepper. Stir in artichoke hearts, spinach and onion. Transfer mixture to a 1-quart casserole dish and cover, chill for at least 3 hours.

Bake at 350 degrees for 30 to 40 minutes or until thoroughly heated. Top with the remaining 1/4 cup of mozzarella. Bake 5 minutes longer or until cheese melts. Serve with bread or crackers.

35,206 Recipes on One CD Over 35 categories on a searchable CD-Rom for only $19.95 (+S&H)

Prawn Wontons

Ingredients:

8 large prawns
1 tablespoon minced pork
1 tablespoon water chestnuts
2 spring onions, chopped finely
1 teaspoon dry sherry
salt and pepper
1 egg white
wonton wrappers
1 teaspoon cornstarch mixed with tablespoon water
3 cups chicken stock for poaching

Preparation:

Place prawns, pork, water chestnuts, spring onions, sherry, salt and pepper in food processor and mix to a paste. Put in bowl and beat in the egg white until mixture thickens.

Place a teaspoon of mixture in the center of a wonton wrapper. Dip finger in cornstarch water and run it along the 4 edges of wrapper. Bring all 4 corners up to a point in the middle and press along each edge to seal. Repeat with remaining mixture.

Poach for 3 to 4 minutes in simmering stock. Drain and serve with sprigs of coriander.

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Baked Crab Spread

Ingredients:

1 3/4 cups crabmeat
8 ounces cream cheese, softened
1/4 cup almonds, slivered
2 tablespoons milk
2 tablespoons onion, minced
1 teaspoon horseradish
1/2 teaspoon salt
1/2 teaspoon pepper

Preparation:

Combine all ingredients in a medium bowl, mix well. Spoon mixture into a 1-quart casserole dish. Bake at 375 degrees for 20 minutes. Serve dip hot with assorted crackers.

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Spinach and Cheese Pies

Ingredients:

1/4 cup olive oil
2 tablespoons green onions, finely chopped
1 pound fresh spinach
1/4 teaspoon nutmeg
salt to taste
freshly ground black pepper to taste
1/2 cup cottage cheese
1/4 cup feta cheese, crumbled
1/4 cup parsley, chopped
6 sheets phyllo dough, damp towel covered to prevent drying
butter, melted
1 egg, slightly beaten
2 tablespoons tomato, chopped, for garnish

Preparation:

Cook the spinach until wilted, squeeze dry, and chop. Warm the oil in a medium sauté pan, and sauté the green onions until soft, about 3 minutes. Stir in the cooked spinach, nutmeg, salt and pepper and cook for 2 minutes. Remove from the heat and drain off any excess liquid. Add the cottage cheese, feta cheese and parsley, gently mashing it all together. Adjust the seasonings if needed.

Preheat the oven to 350 degrees.

Cut the phyllo sheets lengthwise into 4 strips and stack the strips on top of each other. Lightly brush the top strip with melted butter and carefully remove it from the pile, then lightly butter the second strip and place it on top of the first. Place 2 tablespoons of the filling at the bottom end of the buttered strips. Take the bottom right corner of both the strips between your thumb and finger and fold over to the left side to make a triangle. Gently pull up the bottom left corner and fold up to make a second triangle. Continue folding until you reach the top.

Place them seam side down on the baking sheet. Repeat with the remaining phyllo and filling. Arrange them two inches apart on a lined baking sheet, brush the pastries with olive oil, bake for 15 minutes, serve warm or hot, garnished with the chopped tomato.