Quick Chicken Quesadillas

Quick Chicken Quesadillas

Ingredients:

4 large Flour tortillas
1/2 cup Refried beans, canned
1/2 cup Robert Rothschild Farm Raspberry Salsa
3/4 lb. Chicken, skinless, boneless
4 Green onions, chopped
1 cup Cheddar cheese
1/2 cup Sour cream
2 cups Lettuce, shredded
2 medium Tomatoes, chopped

Preheat broiler. Arrange tortillas on a cookie sheet. Spread a layer of refried beans over tortillas.
Add Raspberry Salsa, then layer with chicken, onions and cheese. Place cookie sheet under broiler for 1-2 minutes or until the cheese melts and the tortillas are crisp. Serve topped with sour cream, lettuce and tomatoes.

Source: http://www.robertrothschild.com/

Azalea Cocktail

Azalea Cocktails

You'll need:

1 part lime or lemon juice
1 part canned pineapple juice
3 parts gin
Grenadine to color pink

Mix in cocktail shaker with ice and shake

Four-Cheese Pimento Sandwiches

Four-Cheese Pimento Sandwiches

You'll need:

3 cups shredded white cheddar cheese
2 cups shredded yellow sharp cheddar cheese
4 oz crumbled blue cheese
1 cup shredded Parmesan cheese
1 (4-oz) jar sliced pimentos, drained
1 cup light mayo
2 tbs Dijon mustardloaf of white bread

Combine cheeses, pimentos, mayo and mustard in a food processor and process until smooth. Cover and chill. Spread on bread slices.

From Par 3, Tea-Time at the Masters

Masters Peach Cobbler

Masters Peach Cobbler

From Tea-Time at the Masters

You'll need:

1 quart fresh peaches, peeled and sliced
3/4 -1 cup sugar
1 stick butter or margarine
1 cup all purpose flour 1 tablespoon salt
1 cup shortening 5-6 tablespoons cold water

Preparation:

Combine peaches, sugar and margarine in 1-quart saucepan. Cook slowly, stirring often, until peaches are tender and syrup begins to thicken. Transfer to 1 quart baking dish and set aside. Sift flour and salt together; cut shortening into flour with pastry blender or fork until particles are size of peas. Sprinkle water evenly over flour mixture, using just enough to dampen flour. Stir gently until dough clings lightly together when pressed with fingers. Place on floured board and roll out in a thin layer. Cut into strips 1-1 1/2 inches wide. Cover peaches with some of the pastry strips. Bake at 350 until pastry is lightly browned. Gently punch browned pastry into peach mixture with a spoon. Add another layer of pastry strips and brown. Serves 6.

Tidewater Chili

Tidewater Chili

Ingredients:

(18-20 servings)

4 large onions, chopped
4 cloves garlic, minced
1/3 cup peanut oil
3 cans (28 ounces each) Italian plum tomatoes
2 cans (29 ounces each) tomato puree
2 teaspoons oregano
2 tablespoons crushed red pepper flakes
1 tablespoon salt
1 1/2 tablespoons basil
1/3 cup chili powder
2 tablespoons cumin
2 pounds Surry County, Virginia, smoked sausage or Italian smoked sausage
5 pounds lean chuck
4 cans (15 ounces each) red kidney beans, drained


Instructions:

Saute the onion and garlic in the peanut oil over medium heat. Stir in the tomatoees, tomato puree, and herbs and spices and simmer while cooking the meats. Cut the sausage into 1/2-inch pieces and brown. Drain and add to the mixture. Brown the chuck in small batches; drain and add to the mixture. Simmer for 1 hour. Add the beans.

Bacon, Lettuce and Tomato Bruschetta

Bacon, Lettuce and Tomato Bruschetta

8 to 10 slices bacon, crispy cooked and crumbled
3 to 4 Roma (plum) tomatoes, seeded and chopped (about 1 1/3 cup)
1 cup chopped leafy green lettuce
2 tablespoons chopped fresh basil leaves
1 clove garlic, minced
1/4 teaspoon salt
1/4 teaspoon ground pepper
Approximately 1/3 cup olive oil
1/2 package (16-ounce) twin French bread loaves, cut in 1/4-inch slices
1/3 cup favorite crumble cheese, blue cheese or feta (optional)

In medium bowl, stir together all topping ingredients; set aside.

Brush olive oil on both sides of bread slices; place on baking sheet.

Bake at 400 degrees F., turning once, for 7 minutes per side or until crisp and golden brown; cool.

Spoon about 1 tablespoon topping on each toast round.

Makes about 24 appetizers.

BLT Focaccia Appetizers

BLT Focaccia Appetizers

1 (1-pound) loaf frozen white bread dough, thawed
2 tablespoons mayonnaise
2 teaspoons Dijon-style mustard
Freshly ground black pepper to taste
4 to 5 Roma tomatoes, seeded and chopped
8 to 10 slices crisply cooked bacon, crumbled
2 cups (8 ounces) shredded Monterey Jack cheese
4 medium green onions, sliced
1 cup thinly sliced romaine lettuce leaves

Heat oven to 400ºF (200ºC).

Press bread dough into greased 15 x 10 x 1-inch jelly-roll pan.

Combine mayonnaise, mustard and pepper in small bowl. Spread evenly over dough.

Combine tomatoes, bacon, 1 cup cheese and green onions in medium bowl; toss lightly. Sprinkle over dough.

Bake for 20 minutes or until edges of crust are golden brown. Sprinkle with remaining cheese and continue baking just until cheese is melted, about 2 to 3 minutes.

Remove from oven and sprinkle with lettuce. Cut into squares and serve warm.
Makes 32 appetizers.