Category Archives: Appetizers

appetizers, snack foods

Caramel Corn, an all season snack

 Caramel Corn, an all season snack

This is a family favorite from my mother-in-law’s recipe, always good anytime.   A good treat to spoil co-workers, if you take it to work, just take lots.

Caramel Corn

Caramel Corn, an all season snack

Caramel Corn
 
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An all-time family treat at any time. A big bowl to gather around and share the sweet crispy carameled corn with friends, family and co-workers.
Author:
Recipe type: Appetizer, Snack
Cuisine: American
Serves: 4-5 quarts
Ingredients
  • 5-6 quarts of unsalted popped corn, put into a lightly greased large pan.
  • 2 sticks (1 cup) butter
  • 2 cups light brown sugar
  • ½ cup white corn syrup
  • 1 teaspoon vanilla
  • ½ teaspoon baking soda
Instructions
  1. Preheat oven to 200 F.
  2. Combine all ingredients except baking soda into a heavy 4 quart sauce pan.
  3. Stir lightly to blend.
  4. Bring to a boil and boil for 5 minutes.
  5. Stir.
  6. Remove pan from the heat.
  7. Add ½ teaspoon baking soda.
  8. It will bubble up and turn a lighter color, stir to blend.
  9. Pour over the popped corn, stir to coat the popcorn.
  10. Put into the oven, remove every 15 minutes to stir the mixture to coat with the syrup.
  11. Remove from the oven, let cook, store in air tight container
Notes
Julia Ann and cookbookinabox® in partnership with Netta Belle’s Choice® brings
you great recipes for your cooking experience. ©2007-2017 Netta Belle’s Choice®
The Art of Gourmet Cookery® cookbookinabox® “Reg. U.S. Pat. & Trdmk. Off.”
Reg. “Trade-marks Canadian Intellectual Property Office. “Netta Belle’s Choice®
The Art of Gourmet Cookery® cookbookinabox® All rights reserved.

 

Almonds, pecans or mixed nuts can be added to stir in with the syrup. After the caramel corn has cooled, pretzels, cereal or dried cranberries are novel additions.  That is, if you have any Caramel Corn left over.

I recommend  Julia Ann’s Caramel Corn to eat and give, enjoy with hot cocoa in front of the fireplace.  C-o-z-y!

 

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Julia Ann and cookbookinabox® in partnership with Netta Belle’s Choice®  brings you great recipes for your cooking experience. ©2007-2017 Netta Belle’s Choice® The Art of Gourmet Cookery® cookbookinabox® “Reg. U.S. Pat. & Trdmk. Off.” Reg. “Trade-marks Canadian Intellectual Property Office. “Netta Belle’s Choice® The Art of Gourmet Cookery® cookbookinabox®  All rights reserved.

Eggplant Appetizers

Eggplant Appetizers

Eggplant (Aubergine)

copy-of-eggplant

 

Eggplant,  a vegetable from Asia and now identified most often with Mediterranean recipes, such as Eggplant Parmigiana, Ratatouille, Moussaka or eating fried eggplant dipped in a batter or egg and flour and fried in a skillet.   

The eggplants are readily available in the farmer’s markets at this time, late August and September.  The deep purple globes are hard to resist, and are in all sizes.  The larger the eggplant the more seeds and tendency to more bitterness.  Small eggplants have smaller and fewer seeds.

Cooking Eggplant

Eggplant Appetizers

Eggplant Appetizers

Buy firm deep purple eggplants, store in the refrigerator until ready to use within a day to two. Cut it with stainless steel knife to help prevent the slices turning black.  It does not have to be peeled.  Eggplant has a lot of moisture therefore sprinkle with salt to draw out the moisture.  Also sprinkling with lemon juice will prevent the flesh from blackening.  Put  pieces into a colander, let set for 30 minutes to 1 hour to allow the juice be drawn out.  Rinse the eggplant pieces and dry on paper toweling before proceeding with the recipes.

Eggplant Appetizers
 
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A simple blend of eggplant, cheese and ham for an warm or hot appetizer to a grand meal of roast chicken or meat.
Author:
Recipe type: Appetizer
Cuisine: Italian
Serves: 20 slices
Ingredients
  • 3 small eggplants, 2 inches x 3-4 inches
  • 1 tablespoon of salt
  • water to rinse
  • 2 tablespoons olive oil
  • 1 teaspoon of a seasoning blend or Italian Seasonings
  • 1 teaspoon dried sweet basil flakes
  • pepper to taste
  • ¼ pound Provolone Cheese, sliced thin
  • ¼ pound ham, sliced thin
  • Marinara Sauce
  • Parmesan Cheese
Instructions
  1. Wash and slice eggplants in ½ inch slices.
  2. Sprinkle with lemon juice.
  3. Salt each slice; put into a colander for 30-45 minutes.
  4. Drain and rinse, pat dry on paper towels.
  5. Mix the oil and seasonings into a large bowl.
  6. Dip each of the slices in the seasonings and place on jelly roll pan.
  7. Top each eggplant slice with a slice of Provolone, ham, and a teaspoon of marinara sauce.
  8. Sprinkle with Parmesan Cheese.
  9. Broil until slices are browned and cheese has melted.
  10. Serve warm or hot.
Notes
Julia Ann and cookbookinabox® in partnership with Netta Belle’s Choice® brings you great recipes for your cooking experience. ©2007-2017 Netta Belle’s Choice® The Art of Gourmet Cookery® cookbookinabox® “Reg. U.S. Pat. & Trdmk. Off.” Reg. “Trade-marks Canadian Intellectual Property Office. “Netta Belle’s Choice® The Art of Gourmet Cookery® cookbookinabox® All rights reserved.

 

 Eggplant Benefits

Lower weight,  increased energy, healthy hair and skin are benefits from eating eggplant and a variety of fruits and vegetables.  Eggplant studies has indicated a decrease in diabetes, heart disease and obesity.  Vitamin C, vitamin B-6 and fiber are important for cardiovascular disease.  Antioxidants and anti-inflammatory compounds protect the body from cancer.  Because eggplant is low in calories, it provides another source of a low-calorie diet.

Serve with Chicken Schnitzel

Chicken Schnitzel

Chicken Schnitzel

Enjoy a dessert of Spicy Red Anjou Pear Sauce

Spicy Red Anjou Pear Sauce

Spicy Red Anjou Pear Sauce

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Netta Belle's Choice cookbookinaboxJulia Ann and cookbookinabox® in partnership with Netta Belle’s Choice® brings you great recipes for your cooking experience.  ©2007-2017 Netta Belle’s Choice® The Art of Gourmet    Cookery® cookbookinabox® “Reg. U.S. Pat. & Trdmk. Off.”  Reg. “Trade-marks Canadian Intellectual Property Office. “ Netta Belle’s Choice® The Art of Gourmet Cookery® cookbookinabox®                               All rights reserved.

 

Crock Pot Applesauce

 

Honey Crisp Apples make delicious applesauce.

Honey Crisp Applesauce Plain and Cinnamon

Honey Crisp Applesauce, Plain and Cinnamon

We were in central Indiana last week, passed an orchard by New Castle, Indiana and could not resist the big sign of Honey Crisp Apples.  So we bought a few, they were so large and nice.  After a apple crumb pie, apple salad, applesauce, apples with cabbage, fried apples, snacking on apples, we needed more apples.  This time we got seconds, said to be used for cooking, well, they were as good as the prime apples for eating. 

Plain Crock Pot Honey Crisp Applesauce

Plain Crock Pot Honey Crisp Applesauce

Applesauce, just right for snack time or on top of toast.

Applesauce is a favorite fruit to have on hand for desserts, eating on bread or to use in baking.  This time I decided to get out the crock pot.  That really makes it easy and a time saver to do other things while the apples are cooking. 

Crock Pot Honey Crisp Applesauce

Crock Pot Honey Crisp Applesauce

I did plain applesauce: cooked  apples and put  the sauce  into clean jars to be kept in the refrigerator.  I did actually preserve some by using water bath canning..  I anticipated a much larger batch of applesauce.  A lot of water boiling, for cleaning jars and for water bath kettle for 3 pints of applesauce.  Oh well,  it was a good practice  as I do not do canning often.

Crock Pot Applesauce
 
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Cooking apples in a crock pot is easy and a quick way to make applesauce, plain or cinnamon.
Author:
Recipe type: Dessert
Cuisine: American
Serves: 4 pints
Ingredients
  • 15 large apples
  • 2 tablespoons lemon juice
  • ½ cup water
  • ½ cup sugar
  • 1 teaspoon cinnamon.
Instructions
  1. Put 2 tablespoon lemon juice into large bowl.
  2. Peel, core and cut apples into 1½ inch chunks or 8ths put into the large bowl.
  3. Stir frequently to get the lemon juice on the apples to prevent browning.
  4. Put into the crock pot.
  5. Add the water, sugar and cinnamon.
  6. Cook in the crock pot for 2 hours on high.
  7. Mash with a potato masher to desired consistency.
  8. Put into clean pint jars and cover with lids,
  9. Store in refrigerator to use.
  10. Or store cans on the shelf after water bath canning.
Notes
This is not my original recipe. The internet and cookbooks are similar; it varies by quantity of ingredients, much is to your tastes. For plain applesauce, omit the cinnamon. Run through the food processor or blender if a smoother applesauce is desired...................................................................................cookbookinabox® in partnership with Netta Belle’s Choice® Spices, bring you great recipes, outstanding herbs and spices for your cooking experience. ©2007-2017 Netta Belle’s Choice® The Art of Gourmet Cookery® cookbookinabox® “Reg. U.S. Pat. & Trdmk. Off.” Reg. “Trade-marks Canadian Intellectual Property Office. “Netta Belle’s Choice® The Art of Gourmet Cookery® cookbookinabox®. All rights reserved.

Honey Crisp Applesauce Plain and Cinnamon

Honey Crisp Applesauce, Plain and Cinnamon

For recipes using applesauce, check out this sites:

Simply Recipes.com – Applesauce Spice Cake

foodnetwork.com – Roasted Pork Loin with Cider and Chunky Applesauce

Popsugar.com – Recipes Using Applesauce

 

Netta Belle's Choice cookbookinaboxcookbookinabox® in partnership with Netta Belle’s Choice® Spices, bring you great recipes, outstanding herbs and spices for your cooking experience.   ©2007-2017 Netta Belle’s Choice® The Art of Gourmet Cookery®  cookbookinabox® “Reg. U.S. Pat. & Trdmk. Off.” Reg. “Trade-marks Canadian Intellectual Property Office. “ Netta Belle’s Choice® The Art of Gourmet Cookery®               cookbookinabox® All rights reserved.

Cheese-Bacon Quiche

Quiche, France’s answer to Italy’s Pizza

Cheese-Bacon Quiche

Cheese-Bacon Quiche

They are both called pies, and are served in or on  a crust.  The quiche is a flaky pastry shell filled with an egg custard of  cheese, meats and/or vegetables..  The pizza is a yeast dough crust for savory toppings, hot and spicy also of cheese, meats and/or vegetables.  Introducing the Cheese-Bacon Quiche also referred to as a Quiche Lorraine.

Cheese-Bacon Quiche

Cheese-Bacon Quiche

Quiche Lorriaine was first a custard base of few pieces of meat and poured into a hollowed out bread shell  Now the delicious Cheese-Bacon Quiche is poured into a pastry shell.  Some quiches have the meats, cheeses or vegetables on the bottom of the pastry shell with the egg custard poured on top. Quiches make a very good breakfast, brunch and small tart-like quiches make tasty appetizers or hors d/oeuvres.

Cheese-Bacon Quiche

Cheese-Bacon Quiche

Savory pastry shells can be made by adding  egg yolks or Parmesan cheese.  The pastry for this particular quiche was made with coconut oil.  Coconut oil does not have a flavor of coconut and the pastry is very flaky making it somewhat hard to handle getting into the pie plate.  The flakiness of the pie dough adds texture to the custard filling.

Cheese-Bacon Quiche
 
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An egg custard filling with cheese, bacon and onion baked in a crust, a classic French recipe for Quiche Lorraine.
Author:
Recipe type: Breakfast - Brunch
Cuisine: French
Serves: 6 serving
Ingredients
  • 1 unbaked 8-inch pie shell
  • 4 slices bacon
  • ½ cup onion, sliced
  • ¾ cup milk
  • 2 eggs, beaten
  • 1 cup Cheddar cheese, grated
  • ½ teaspoon salt
  • ¼ teaspoon pepper
  • 2 tablespoon parsley, chopped
  • Pinch of sugar
  • Pinch of nutmeg, freshly grated
  • Dash of hot sauce
  • Paprika
Instructions
  1. Preheat oven 350 F.
  2. Chill pie shell before filling. Remember to warm a glass pie plate before putting into hot oven.
  3. Fry the bacon in skillet until crisp.
  4. Remove from skillet, drain on toweling and crumble.
  5. Drain excess bacon grease from pan, save 1 teaspoon or enough to cook the onions until transparent.
  6. In a large bowl, combine milk, eggs, ¼ cup cheese, salt, pepper, sugar, nutmeg and hot sauce.
  7. Stir in the bacon and onion.
  8. Pour into the prepared pie shell.
  9. Sprinkle the remaining cheese on top.
  10. Sprinkle with the paprika.
  11. Bake 350 F for 35 minutes or until knife inserted in the middle comes out clean.
Notes
Julia Ann and cookbookinabox® in partnership with Netta Belle’s Choice® Spices, bring you great recipes, outstanding herbs and spices for your cooking experience. ©2007-2017 Netta Belle’s Choice® The Art of Gourmet Cookery®
cookbookinabox® “Reg. U.S. Pat. & Trdmk. Off.” Reg. “Trade-marks Canadian Intellectual Property Office. “Netta Belle’s Choice® The Art of Gourmet Cookery® cookbookinabox® All rights reserved.

 

Menus and serving Recommendations

Cheese-Bacon Quiche

Cheese-Bacon Quiche

Cheese-Bacon Quiches served at a brunch could be made in to small pie like tarts, accompanied with bowls of fresh melon and mango and the Sour Cream Bundt Coffee Cake.   Lunchtime Cheese-Bacon Quiches would be enjoyed with a nice spring lettuce salad with oranges and pecans or tomatoes and green onions and walnuts.  Think quiche for that extra appetizer for your next dinner.

Cheese-Bacon Quiche

Cheese-Bacon Quiche

Other sources of quiche recipes.

Simply Recipes

Spark Recipes®

 

Netta Belle's Choice cookbookinaboxJulia Ann andcookbookinabox® in partnership with Netta Belle’s Choice® Spices, bring you great recipes, outstanding herbs and spices for your cooking experience. ©2007-2017 Netta Belle’s Choice® The Art of Gourmet Cookery® cookbookinabox® “Reg. U.S. Pat. & Trdmk. Off.” Reg. “Trade-marks Canadian Intellectual Property Office. “ Netta Belle’s Choice® The Art of Gourmet Cookery® cookbookinabox®  All rights reserved.

Ham Salad Spread

Spring time and ready for a picnic lunch!

These are times of minus temperatures,  –1 to  -21 degrees, piles of snow, school closings, road accidents, frozen water lines,  etc.  Enough of that!  How about looking for some spring flowers and plan the first picnic?  I will bring Ham Salad Spread for sandwiches and cracker appetizers.  Let’s see;  we need carrot and celery sticks, broccoli florets, a vegetable dip. I think a fruit bowl would be good:  fresh strawberries, blueberries, grapes, pineapple, diced orange and sprinkling of fennel seeds on top.   Just because it is the first picnic of year, I would add a big bag of potato chips.  Are you with me?

Ham Salad spread on Sandwiches and Crackers

Ham Salad Spread on Sandwiches and Crackers

I will even bring the spring flowers.  The purple crocus are such a delightful surprise in the spring, and sometimes have to come up in the snow.  They are hardy little buggers to enjoy.

Spring Crocus

Spring Crocus

Then soon daffodils  will be showing off.

Daffodils awaking from winter

Daffodils awaking from winter.

Keep looking at the trees as you travel along the highways and back roads of the Midwest to see the pink of the red bud tree and white of the dogwoods.

Back Yard Red Bud Tree

Back Yard Red Bud Tree                                                                                                           

Enough dreaming about spring.

Ready for a Ham Salad Spread sandwich and crackers.

Ham Salad Sandwich and on crackers for appetizer

Ham Salad Sandwich and  crackers for appetizer

Ham Salad Spread
 
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A sweet and spicy Ham Salad Spread to be used on crackers topped with veggies or a sandwich spread for luncheon, buffet or an anytime picnic.
Author:
Recipe type: Appetizer or Sandwich Spread
Cuisine: American
Serves: 3 cups
Ingredients
  • 2 cups ham in 1-inch cubes
  • ½ cup Colby Cheese in 1-inch cubes
  • 3 tablespoons chopped onion
  • 3 tablespoons sweet pickle relish
  • 1 tablespoon lemon juice
  • ½ to ¾ cup mayonnaise
  • 3 tablespoons Dijon mustard
  • 8 drops hot pepper sauce
Instructions
  1. To reduce the salt in the ham cubes, drain and rinse with running water.
  2. Put the ham cubes, cheese cubes, onion, relish and lemon juice into food processor.
  3. Pulse about 3-4 times until ham is finely chopped.
  4. Add the remaining ingredients and process until well blended.
  5. Scrape the sides of the bowl as needed.
  6. More mayonnaise, mustard or hot sauce may be added to your taste.
  7. Put ham salad into serving bowl and refrigerate until ready for use.
  8. Serve on assorted crackers or breads.
Notes
Julia Ann and cookbookinabox® in partnership with Netta Belle’s Choice®
brings you great recipes for your cooking experience. ©2007-2017 Netta Belle’s Choice® The Art of Gourmet Cookery® cookbookinabox® “Reg. U.S. Pat. & Trdmk. Off.” Reg. “Trade-marks Canadian Intellectual Property Office. “
Netta Belle’s Choice® The Art of Gourmet Cookery® cookbookinabox®
All rights reserved.

 

Ham Salad Spread Sandwich and appetizer.

Ham Salad Spread Sandwich and Appetizer

And for dessert American Apple Pie

Apple Pie

 

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Julia Ann and cookbookinabox® in partnership with Netta Belle’s Choice® brings you great recipes for your cooking experience. ©2007-2017 Netta Belle’s Choice® The Art of Gourmet Cookery® cookbookinabox® “Reg. U.S. Pat. & Trdmk. Off.” Reg. “Trade-marks Canadian Intellectual Property Office. “ Netta Belle’s Choice® The Art of Gourmet Cookery® cookbookinabox® All rights reserved.

Caramelized Oranges with Almonds

Caramelized Oranges with Almonds

Caramelized Oranges with Almonds

A few years ago I was cleaning out boxes stored in a closet.  I found a cookbook in a box, Williams-Sonoma, Simple Italian Cooking recipes by Chuck Williams.  These recipes started my adventure in Italian cooking and eating.  The Mediterranean Diet works for my family with plenty of fresh vegetables and fresh fruit.  My Caramelized Oranges with Almonds is adapted from a favorite recipe “Oranges with Mint and Toasted Almonds.”  I made a few changes to  the recipe and serve as  an appetizer, salad or dessert.  It is wonderful with a brunch instead of orange juice.  Put the oranges on spinach or romaine lettuce the syrup for dressing;  there is a salad for dinner of chicken and pasta.  After eating a heavy meal of beef stew, Caramelized Oranges with Almonds lend a sweet and light dessert to the meal.

Caramelized Oranges with Almonds

Caramelized Oranges with Almonds
 
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A dish of fresh oranges in mild sweet syrup with toasted almonds and coconut for an appetizer, salad or dessert.
Author:
Recipe type: Appetizers / Salad / Dessert
Cuisine: Italian
Serves: 6
Ingredients
  • 1 tablespoon slivered orange zest
  • ½ cup sugar
  • 2 tablespoons lemon juice
  • 1 tablespoon sweet Marsala wine (optional)
  • 4 large navel oranges
  • 4 tablespoons toasted almond slices
  • 4 tablespoons toasted shredded coconut
Instructions
  1. Wash and dry oranges.
  2. Grate the rind off the oranges to get the zest.
  3. Cut off the top and bottom of the oranges.
  4. Cut off the peel and white pith.
  5. Slice the peeled oranges into ½ inch slices, put into a serving bowl.
  6. Save any orange juice.
  7. In a medium sauce pan, put the zest, sugar, lemon juice, wine and orange juice.
  8. Cook over medium heat until mixture is amber colored, about 5 minutes without stirring.
  9. Remove the syrup from heat and pour over the orange slices.
  10. Serve chilled or at room temperature.
  11. Serve slices with the toasted almonds and toasted coconut on top.
Notes
Inspired by Williams-Sonoma Simple Italian Cooking...........................Julia Ann and cookbookinabox® in partnership with Netta Belle’s Choice® brings you great recipes for your cooking experience. ©2007-2017 Netta Belle’s Choice® The Art of Gourmet Cookery® cookbookinabox® “Reg. U.S. Pat. & Trdmk. Off.” Reg. “Trade-marks Canadian Intellectual Property Office. “Netta Belle’s Choice® The Art of Gourmet Cookery® cookbookinabox® All rights reserved.

 

Suggestions of other recipes to serve with Caramelized Oranges

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Cookbookinabox of Gourmet and Everyday Recipes

Cookbookinabox of Gourmet and Everyday Recipes

 

 

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Julia Ann and cookbookinabox® in partnership with Netta Belle’s Choice®  brings you great recipes for your cooking experience. ©2007-2017 Netta Belle’s Choice® The Art of Gourmet Cookery® cookbookinabox® “Reg. U.S. Pat. & Trdmk. Off.”  Reg. “Trade-marks Canadian Intellectual Property Office. “Netta Belle’s Choice® The Art of Gourmet Cookery® cookbookinabox®  All rights reserved.