Appetizers

Artichoke Appetizer
1 C. shelled fresh peas (or thawed frozen)
1 medium onion, sliced
1 small carrot, sliced
1 clove garlic, minced
1 stalk celery with leaves, sliced
1 medium potato, peeled and sliced
1 t. salt
1 t. curry powder
2 C. chicken stock
1 C. milk
Place all ingredients except 1 cup stock and milk in a heavy saucepan and bring to a boil. Reduce heat and simmer, covered, for 15 minutes, stirring occasionally. Remove from heat, pour into a blender or food processor, and puree. Add remaining chicken stock and milk. Mix well. Either reheat or serve chilled with a dollop of whipped cream if desired.
 

Curried Fresh Pea Soup
1 cup Mayonnaise
1 can artichoke hearts, drained, chopped
1 cup Parmesan Cheese
1 clove garlic, minced
Chopped Tomato
Chopped Green Onions
Mix all ingredients except tomato and onions. Spoon into 9 inch pie plate or quiche dish. Bake at 350 degrees for 20 to 25 minutes or until lightly browned. Sprinkle with tomato and onions. Serve with crackers. (Makes 2 ½ cups)
 

Mexican – Style Chicken Wraps

1 T. Oil

¾ lb Boneless Skinless chicken breast cut into bite-size strips.

1 Can Green Giant Niblets or Whole Kernel Sweet Corn drained.

1 Cup Old El Paso Homestyle Garden Pepper Salsa

6 (8 to 10 inch) Flour tortillas warmed.

3 oz (3/4 Cup) Shredded Cheddar Cheese

 

Heat oil in large skillet over medium-high heat.  Add chicken, cook and stir 5-6 minutes or until cooked through and no longer pink.  Stir in corn and salsa, heat.  Spoon chicken mixture down center of tortillas, sprinkle with cheese.  Roll up.  Serve with additional salsa.  6 servings 

Rice, Black Bean & Feta Salad

15oz cooked/can blackbeans

1 ½ cps chopped tomatoes

1 ½ cp cooked rice

4oz feta cheese

½ cp each chopped celery and green onions

½ cp Italian dresssing

2 T chopped fresh parsley or cilantro

 

Toss together & refrigerate.

 

Spinach Tartlets
1/2 c. butter
1 egg, beaten
1 (3oz.) cream cheese
1 c. cheese (cheddar, Jack)
1 1/2 c. flour Romano
1 (10 oz) frozen chopped Spinach
1/4 c. melted butter
spinach salt and pepper
2 T. chopped onion Pastry: Combine butter, cream cheese and flour. Small balls. Press into tiny muffin tins and form shell. Filling: Defrost and squeeze spinach. Combine rest of ingredients. Fill pastry. Sprinkle more cheese on top. Bake at 350 for 25 min. Serve warm or cold. Makes 24.
 

Tortilla Pinwheels
2 (8 oz. pkg.) cream cheese
1 small can chopped green chilies
1 (4 oz. can) chopped ripe olives (drained)
3-4 (2.5 oz. pkgs.) Budding sliced chicken (any thinly sliced deli chicken will work)
4-6 dashes Tabasco sauce
1 tsp. minced garlic
1/4 c. melted butter
10-12 large flour tortillas
Mix cream cheese, chilies, olives, garlic and Tabasco. Spread a thin layer over entire tortilla. Place 3 slices chicken in a row across middle of tortilla. Roll tightly. Chill and then slice. Serve with salsa!