Ijjeh

Ijjeh, a Middle Eastern quiche of sorts, is fairly easy to put together. I grind my own lamb, though you can buy it already ground or have a butcher do it. My late mother-in-law, Sandy, a wonderful lady of Syrian descent whose cooking drew raves from everyone, taught me to make this delicious dish.
Depending on the size of the squares you cut, Ijjeh can be an appetizer, a side dish, or part of a colorful party buffet. Enjoy!

IJJEH

1½ lbs. lean ground lamb

1 large onion, chopped

1 Tbs. of Syrian allspice

Salt and pepper to taste

1 dozen eggs

2 Tbs. cornstarch

Light oil  
Fresh chopped parsley
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1.  Preheat oven to 350°.  Coat 15 x 10 baking pan with light oil and heat in oven.

2.  Fry lamb in a pan. No oil is needed. When about halfway cooked, add chopped onion. Continue cooking until lamb is browned and onions are soft. Add Syrian allspice and mix well.

3.  Whip eggs in blender with cornstarch and ½ tsp. salt.

4.   Pour egg mixture into hot pan. Sprinkle with ground lamb and parsley.

5.   Bake 20-30 minutes, until browned.  Cool, cut into squares, and serve.

Cannellini Herb Dip

Dairy-free this Italian-inspired dip might be, but it’s delicious, great with the usual crudités and crackers, and it makes a great spread for sandwiches. Do use fresh herbs, and by all means, tweak the flavors to your own taste.

CANNELLINI HERB DIP

2 15-oz. cans cannellini beans, rinsed and drained (3 cups cooked)
¾ cup olive oil (substitute a little rosemary olive oil if you can find it)
2 Tbs. lemon juice
1 large garlic clove, peeled and minced/put through a press
1-2 tsps. fresh thyme, chopped (½ tsp. dried)
1-2 tsps. fresh rosemary, chopped (½ tsp. dried)
½ tsp. sea salt
A few good grindings of white pepper
Fresh parsley and/or toasted pine nuts for garnish

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Combine all ingredients in blender or food processor (add a little water if mixture is too thick). Transfer to serving dish and garnish as desired.

Swedish Meatballs

Contributed by Dawn Marie Hamilton

We could always count on my mom to make Swedish meatballs during the holidays and for other festive occasions. Sometimes she served the rich, delicious meatballs as an appetizer with fancy toothpicks, other times she served them over egg noodles as a main course. Either way, we devoured the lot. Mom passed in 2010, but I think of her each time I make her recipe. The following is my rendition of this family favorite.

Ingredients:

2 pounds meatloaf blend*
1 cup homemade breadcrumbs from stale bread
1 cup milk
1 onion, minced
3 tablespoons butter
2 large eggs, beaten
¼ teaspoon ground black pepper
1 teaspoon salt
pinch nutmeg
2 cups beef broth
3 tablespoons flour
pinch lemon peel
1 cup sour cream
chopped dill or parsley for garnish
egg noodles (optional)

* Alternately use—as my mother did—1 pound ground beef, ½ pound ground pork, and ½ pound ground veal.

1. Blend meat, breadcrumbs and milk in a large bowl. Meanwhile sauté minced onion in 1 tablespoon butter. Add onion, eggs, pepper, salt and nutmeg to meat. Mix well and roll into small balls.

2. Brown meatballs in 2 tablespoons butter. Remove meatballs from pan to clean bowl. To pan juice, add beef broth and whisk in flour until smooth. Add lemon peel. (The gravy will not be thick at this point.) Return meatballs to gravy and simmer for 1 hour.

3. Remove meatballs to serving bowl. Stir sour cream into gravy and heat. Pour gravy over meatballs and serve as appetizer or over egg noodles as main course. Garnish with dill or parsley.

6 generous main course servings. Enjoy!

Mushrooms Stuffed with Sausage and Pine Nuts

Inspired by a Spanish Tapas recipe, these stuffed mushrooms entice with butter and brandy. Try them and watch them disappear!

MUSHROOMS STUFFED with SAUSAGE and PINE NUTS

1½ lbs. medium white mushrooms
Lemon juice
10 Tbs. butter
1 large shallot, minced
2-3 garlic cloves, minced
½ lb. sweet Italian sausage (about 2 sausages, casings removed)
6 Tbs. dried breadcrumbs, plain or garlic & herb flavored
1½ tsps. brandy
2 Tbs. minced fresh parsley
3 Tbs. pine nuts, lightly toasted
Salt and freshly ground black pepper (optional)

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1. Preheat oven to 375°. Clean mushrooms. Separate stems from caps and finely chop. Sprinkle caps with lemon juice.

2. Heat 8 Tbs. of butter in a medium skillet. Sauté shallot over medium low heat until wilted. Add garlic and cook 1 more minute. Add sausage meat and cook until well browned.

3. Add chopped mushroom stems to meat and cook 3 minutes more. Remove pan from heat. Stir in bread crumbs, brandy, parsley, and pine nuts. Season with salt and pepper if needed.

4. Stuff mushroom caps with meat mixture and place in baking pan. Melt remaining 2 Tbs. butter and drizzle over stuffed mushroom caps. Bake for 15-20 minutes.

Jiddo's Hummus Bi Tahini

My late father-in-law excelled at making soups and baked beans, but his Hummus Bi Tahini is my favorite. I've never tasted better hummus than his version of this classic Arabic dip, a blend of chickpeas and sesame paste. Delicious, nutritious, and easy, this appetizer/side dish is great for the holidays, a nice break from all those cream-laden dips packed with calories. Be sure to use good quality tahini, and try not to eat it all before you serve it!

JIDDO’S HOOMIS BI TAHINI

Mix in Blender:
1 15-oz. can chickpeas, rinsed and drained
1 cup plain low fat yogurt
2 Tbs. vegetable oil
Salt and freshly ground white pepper
2-3 Tbs. lemon juice
1 large garlic clove, put through press

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Transfer mixture from blender to bowl. Add about ¾ cup Sesame Tahini, a little at a time, stirring well to desired thickness. Adjust seasonings to taste. Garnish with parsley, toasted pine nuts, and/or a scattering of chickpeas. Serve with crackers, pita bread, and/or crudités.

Southwest Tuna Shells

Need a quick, crowd-pleasing appetizer that needs no cooking? Look no further! 

SOUTHWEST TUNA SHELLS

2 boxes frozen Mini Fillo Shells, thawed about ten minutes (30 shells)

1/3 cup mayonnaise

1 Tbs. taco seasoning

1 tsp. tomato paste

1 tsp. fresh lime juice

1 can solid white tuna in water, drained and chopped

1/2 cup Southwestern Style corn, drained well

1 small bunch scallions, chopped

Fresh chopped cilantro or parsley for garnish

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1. Combine mayonnaise, taco seasoning, tomato paste, and lime juice in a medium bowl.

2. Add tuna and scallions. Fold in corn.

3. Fill shells, dividing mixture evenly. Garnish with herbs. Chill until ready to serve. Makes about 30 shells.

Mushrooms à la Greque

Cool and colorful, an antipasto is always perfect for supper on a hot summer evening. Our writers’ group enjoyed a sizable one last night before rolling up our proverbial sleeves and getting down to work. Our meal was nearly vegetarian (we had tuna in the cannellini beans and some hard-boiled eggs). Make your very own version by combining your favorite vegetables, fruits, grains, beans, cold cuts, and cheeses. If you do throw one one of these classic composed salads together, I strongly suggest you try adding these fabulous Greek-inspired mushrooms.

MUSHROOMS à la GREQUE

2 cups water
6 Tbs. olive oil
1/3 cup lemon juice
½ tsp. salt
1 large shallot, minced
6 sprigs parsley
1 small celery stalk
½ tsp. fennel seed
½ tsp. dried thyme
½ tsp. black peppercorns
½ tsp. coriander seeds
1 lb. fresh mushrooms caps, washed and trimmed
Minced parsley for garnish

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1. Combine water, olive oil, lemon juice, salt, and shallots in a 2½ quart saucepan. Place parsley, fennel, thyme, peppercorns, and coriander in a small bouquet garni bag or cheesecloth. Cut celery into large pieces and add to saucepan with spice bag. Cover tightly and simmer 10 minutes.

2. Add mushrooms to hot liquid and stir to coat them well. Cover and simmer 10 minutes, stirring occasionally.

3. Using a slotted spoon, remove mushrooms and arrange on serving dish. Boil cooking liquid rapidly until reduced to about ½ cup. Add salt and pepper to taste. Strain over mushrooms. Cover and chill thoroughly. Sprinkle with minced parsley just before serving. Serve alone as an appetizer or as part of an antipasto.



Clockwise: Cherry Tomatoes, Marinated Chickpeas, Sugar Snap Peas,
Orange Cauliflower, Purple Potatoes in Olive Oil and Garlic,
Baby Carrots, Asparagus, Yellow Zucchini, Red Quinoa,
Tuna and Cannellini Bean Salad
Center: Hard-Boiled Eggs and Mushrooms à la Grecque

Buffalo Chicken Dip

I first sampled Buffalo Chicken Dip at a neighborhood Bunco party. It's one of those dips you make for an appetizer and end up having for supper. Really, really good!

BUFFALO CHICKEN DIP

2 10-oz. cans white chunk chicken         ¾ cup Frank’s Red Hot or
     (or leftover chicken breast)                         Buffalo Wing Sauce
2 8-oz. packages cream cheese                1½ cups shredded cheddar or
1 cup Ranch dressing                                        Mexican blend cheese

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Blend Buffalo Wing Sauce and Ranch dressing in a deep skillet over medium heat. Stir in cream cheese until melted. Add chicken and half of the cheddar cheese and heat through. Transfer to shallow oven proof dish. Sprinkle with remaining cheese and brown in broiler. Serve with crackers and/or tortilla chips or scoops.

Crabbies

Crabbies are a great appetizer for holiday parties, as busy cooks can make them ahead, keep them on hand in the freezer, and broil them to scrumptious perfection at a moment's notice. This version of these classic little jewels is a longtime family favorite.

CRABBIES

1 stick butter (½ cup)                                           ½ tsp. garlic powder
1 jar Kraft Old English Cheese Spread             1 6-oz. can crabmeat
2 tsps. mayonnaise                                                 6 English muffins
½ tsp. seasoned salt or Old Bay Seasoning

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Let butter and cheese spread soften to room temperature. Mix other ingredients and add to butter and cheese. Split muffins and spread with mixture. Cut each half into eighths and freeze. Take desired amount from freezer and broil until crisp, about 5 minutes. Makes 96.