Appetizers

Roasted Soynuts
Friendship Forever Fondue
Stuffed Mushroom Caps(French)
Salsa Dip
Stuffed Mushroom Caps(Poland)
Roasted Soynuts
You can add other seasonings at the time
you'd add the salt, like onion power, garlic powder, etc.
So easy to make in your own kitchen, roasted soynuts make a great snack and a deliciously crunchy accompaniment when serving wine or cocktails.
Makes 2-1/2 cups.
1 cup dried soybeans
1 qt. cold water
1/2 tsp. salt Oil cooking spray
Rinse beans, place in a large bowl and cover with cold water. Soak 3 to 4 hours. Drain and pat dry with paper towels. Preheat oven to 350°. Line baking pan with foil and spray with oil. Arrange beans in a single layer and bake 35 to 45 minutes or until well browned, stirring after 15 minutes. Using the foil like a chute, slide beans into a small bowl and toss with salt while hot from the oven. Cool and then store in a covered container in the refrigerator.
Nutrition Analysis per 1 oz. serving: Calories 102, Protein 9g, Carb
7g, Fiber 3g, Fat 5g, Chol 0.0mg, Calcium 68mg, Sodium 57mg.
Jae
Friendship Forever Fondue
Makes 12 servings
Serve this with 1-1/2-inch pieces of toasted French bread, a variety of
fresh vegetables cut in bite-size pieces or tortilla chips.
2 (10-3/4-ounce) cans of
Cheddar cheese soup
1 pound shredded Swiss cheese
1 (8-ounce) can tomatoes,
crushed (or mild Mexican salsa) 1 pound shredded Cheddar cheese
1 (7-ounce) can diced green chiles
1/3 cup white wine(optional)
1 small onion, minced
1. Combine all fondue ingredients in a heavy saucepan. Stir over low
heat until cheeses are melted and all is smooth.
2. Pour into a bowl and place in the center of a platter surrounded by bread, vegetables or chips for dipping.
 
By Sharon Civalleri from Chicken Soup for the Soul Cookbook Copyright 1996 by Jack Canfield, Mark Victor Hansen & Diana von Welanetz Wentworth
Joy
Stuffed Mushroom Caps
This one is a French Recipe
1 pound mushrooms (caps
idealy being 2-3 inches in diameter)
3 tablesppons finely chopped/minced onions
2 clove garlic pressed
4 tablespoons butter, melted
1 cup Madeira
1/4 cup fine dry bread crumbs
1/4 cup swiss cheese
1/4 cup grated parmesan chees
4 tablesppons minced parsley
1/2 teaspoon tarragon
1/4 teaspoon pepper (or 2 1/2 turns on a pepper mill)
2 tablespooms heavy cream
Remove stems from mushrooms, -- brush caps with melted butter. Place hollow side up in roasting pan. Mince mushroom stems; squeeze in towel to remove moisture. Saute onions and garlic in remaing butter to soften. Add mushroom stems; cook over high heat, sitrring frequently, about 5 minutes or until most moisture has disappeared. Add Madeira; boil until it has mostly evaporated.
Remove from heat. Mix in bread crumbs, cheeses parsley, tarragon and pepper. Bind together with cream. Fill caps with stuffing. <Mushrooms can be prepared ahead to this point> Refrigerate until ready to use -- but idealy within 4 hours of preparing. Just before baking, top with drops of melted butter. Bake at 375 for 15 minutes or until caps are tender and stuffing is slightly brown. Makes 6 serving, although I could eat them all myself !!!!
 

Salsa Dip
This is a quick and easy dip to make and it can also be used on
grilled pork or even on chicken (for those who eat food that flies)
 
1 8oz pkg of cream cheese
1 1.25 oz envelope of taco seasoning mix
1 cup of your favorite thick and chunky salsa
1 11 oz can of Green Giant Mexicorn
Put it all in a microwaveable bowl and microwave it on high for three
minutes, stir and microwave another three minutes. Serve the warm
salsa corn dip with corn chips or tacquitos. It's actually pretty
good cold, too.
Jae
Stuffed Mushroom Caps
This one is from Poland
1 pound mushroom caps <as before>
2/3 mayonaise
1/3 cup Pareman Cheese
1/2 small clove garlic, pressed.
Wash shroom caps -- let dry. Combine all ingredient and fill heads just below lip of cap. Broil approximately 5 minutes or until cheese melts and mixture is golden and bubbly.
Barbara