Having a casual get-together or movie night with your family? An assortment of delectable nibbles will turn an ordinary evening into something special. Saucy meatballs, crunchy nut mix, melty warm dips and savory bites are guaranteed to rally the group and make everyone smile.
“This nutty concoction is an easy make-at-home food gift. It will spice up the snack table at any party. Good luck keeping the bowl filled.”
—MARY ANN DELL PHOENIXVILLE, PENNSYLVANIA
These flavorful skewers deliver a mouthwatering kick with minimal effort. Fix them for your next party and watch them disappear.
—JALAYNE LUCKETT MARION, ILLINOIS
PREP: 10 MINUTES + MARINATING
GRILL: 5 MINUTES MAKES: 6 SERVINGS
2 tablespoons brown sugar
2 teaspoons cider vinegar
1½ teaspoons canola oil
1 teaspoon chili powder
½ teaspoon salt
½ teaspoon paprika
¼ teaspoon hot pepper sauce
¾ pound uncooked medium shrimp, peeled and deveined
1. In a large resealable plastic bag, combine the first seven ingredients; add shrimp. Seal bag and turn to coat; refrigerate for 2-4 hours.
2. Drain and discard marinade. Thread shrimp onto six metal or soaked wooden skewers. Using long-handled tongs, moisten a paper towel with cooking oil and lightly coat the grill rack. Grill, uncovered, over medium heat or broil 4 in. from the heat for 2-3 minutes on each side or until shrimp turn pink.
This festive dip is a snap to make, taking only 10 minutes from start to finish. Thanks to its hint of sweetness, both kids and adults will gobble it up.
—FRANKIE ROBINSON LOCKHART, TEXAS
PREP/TOTAL TIME: 10 MINUTES
MAKES: 1½ CUPS
1 package (8 ounces) reduced-fat cream cheese
½ cup dried cranberries, chopped
½ cup chopped dried apricots
1 teaspoon grated orange peel
Assorted crackers
1. In a bowl, beat the cream cheese, cranberries, apricots and orange peel until blended. Chill until serving. Serve with crackers.
I got this easy recipe from my daughter, who lives in France. It’s become my go-to fondue, and I make it often for our family.
—BETTY MANGAS TOLEDO, OHIO
PREP/TOTAL TIME: 30 MINUTES MAKES: 4 CUPS
½ pound each Emmentaler, Gruyere and Jarlsberg cheeses, shredded
2 tablespoons cornstarch, divided
4 teaspoons cherry brandy
2 cups dry white wine
⅛ teaspoon ground nutmeg
⅛ teaspoon paprika
Dash cayenne pepper
Cubed French bread baguette, boiled red potatoes and/or tiny whole pickles
1. In a large bowl, combine cheeses and 1 tablespoon cornstarch. In a small bowl, combine remaining cornstarch with cherry brandy; set aside. In a large saucepan, heat wine over medium heat until bubbles form around sides of pan.
2. Reduce heat to medium-low; add a handful of cheese mixture. Stir constantly, using a figure-eight motion, until almost completely melted. Continue adding cheese, one handful at a time, allowing the cheese to almost completely melt between additions.
3. Stir brandy mixture; gradually stir into the cheese mixture. Add spices; cook and stir until mixture is thickened and smooth.
4. Transfer to a fondue pot and keep warm. Serve with bread cubes, potatoes and/or pickles.
Try this sweet bruschetta for a brunch or indulgent weekend breakfast. The goat cheese, fresh herbs and strawberries are light and refreshing.
—JOHANNA HAUER KENNEBUNK, MAINE
PREP/TOTAL TIME: 30 MINUTES MAKES: 1½ DOZEN
3 tablespoons olive oil
1 teaspoon minced fresh thyme or ¼ teaspoon dried thyme
1 teaspoon minced fresh rosemary or ¼ teaspoon dried rosemary, crushed
¼ teaspoon salt
¼ teaspoon pepper
24 slices French bread baguette (½ inch thick)
½ pound fresh goat cheese
2 cups chopped fresh strawberries
2 cups fresh arugula or fresh baby spinach, chopped
1. In a small bowl, combine the first five ingredients. Place bread on ungreased baking sheets; brush with oil mixture.
2. Broil 3-4 in. from the heat for 1-2 minutes or until lightly browned. Spread with goat cheese. Broil 2-3 minutes longer or until cheese begins to melt.
3. In a small bowl, combine strawberries and arugula; layer over cheese.
You’ll love this amazing French bread appetizer. The creamy artichoke mixture is heaped on top of lightly toasted bread and then sprinkled with cheddar.
—BECKY GRONDAHL FOOTHILL RANCH, CALIFORNIA
PREP: 20 MINUTES BAKE: 25 MINUTES
MAKES: 16 SERVINGS
1 loaf (1 pound) unsliced French bread
3 jars (6½ ounces each) marinated quartered artichoke hearts, drained
1½ cups (6 ounces) shredded pepper jack cheese
1 cup (8 ounces) sour cream
1 can (4 ounces) chopped green chilies
2 garlic cloves, minced
2 cups (8 ounces) shredded cheddar cheese, divided
1. Cut the bread in half lengthwise; carefully hollow out top and bottom of loaf, leaving ½ -in. shells. Cube removed bread; set aside.
2. In a large bowl, combine artichokes, pepper jack cheese, sour cream, green chilies, garlic and 1 cup cheddar cheese. Add bread cubes and toss to coat. Spoon filling into bread shells; sprinkle with remaining cheddar cheese.
3. Place bread on an ungreased baking sheet. Cover with foil. Bake at 350° for 15 minutes. Remove the foil; bake 10-15 minutes longer or until heated through. Slice and serve warm.
Tangy goat cheese and fresh herbs shine through in every bite of these crispy bundles.
—CARLA DEVELDER MISHAWAKA, INDIANA
PREP/TOTAL TIME: 30 MINUTES
MAKES: 16 WONTONS
1 cup crumbled goat cheese
1 teaspoon each minced fresh basil, parsley and chives
1 garlic clove, minced
Dash salt and pepper
1 egg, beaten
1 tablespoon water
16 wonton wrappers
Oil for deep-fat frying
1. In a small bowl, combine the cheese, herbs, garlic, salt and pepper. Beat egg and water.
2. Place 1 tablespoon cheese mixture in the center of a wonton wrapper. (Keep remaining wrappers covered with a damp paper towel until ready to use.) Fold bottom corner over filling. Fold sides toward center over filling. Moisten remaining corner with egg; roll up tightly to seal.
3. In an electric skillet or deep-fat fryer, heat oil to 375°. Fry wontons, a few at a time, for 30-60 seconds on each side or until golden brown. Drain on paper towels.
Don’t think twice about the ingredient pairings. This creamy spread is absolutely addictive!
—LAURIE HICKS TROY, MONTANA
PREP/TOTAL TIME: 10 MINUTES
MAKES: 10 SERVINGS
1 package (8 ounces) cream cheese, softened
⅔ cup peach preserves
1½ teaspoons prepared horseradish
1½ teaspoons ground mustard
¼ teaspoon white pepper
Assorted crackers
1. Place cream cheese on a serving plate. In a bowl, combine the preserves, horseradish, mustard and pepper; pour over cream cheese. Serve with crackers.
My colorful salsa is a hit with family and friends. It’s an easy accompaniment to an outdoor cookout and adds a kick of flavor to whatever’s on the grill.
—SHIRLEY GLAAB HATTIESBURG, MISSISSIPPI
PREP: 20 MINUTES + CHILLING MAKES: 5 CUPS
3 cups frozen corn, thawed
1 can (15 ounces) black beans, rinsed and drained
5 green onions, thinly sliced
1 medium sweet red pepper, finely chopped
1 jalapeno pepper, finely chopped
⅓ cup rice vinegar
1 tablespoon olive oil
1 tablespoon Dijon mustard
½ teaspoon salt
¼ to ½ teaspoon hot pepper sauce
¼ teaspoon pepper
Dash cayenne pepper
⅔ cup minced fresh cilantro
1. In a large bowl, combine the first five ingredients. In another bowl, whisk the vinegar, oil, mustard, salt, pepper sauce, pepper and cayenne. Stir in cilantro. Drizzle over corn mixture and toss to coat.
2. Chill until serving. Serve with your favorite snack chips or grilled meats.
Editor’s Note: Wear disposable gloves when cutting hot peppers; the oils can burn skin. Avoid touching your face.
Guests love these little chicken bites, which get some of their zip from curry. The savory snacks work well for any occasion, big or small.
—JUDY SLOTTER ALPHARETTA, GEORGIA
PREP: 20 MINUTES + CHILLING MAKES: ABOUT 5 DOZEN APPETIZERS
2 packages (3 ounces each) cream cheese, softened
2 tablespoons orange marmalade
2 teaspoons curry powder
¾ teaspoon salt
¼ teaspoon pepper
3 cups finely chopped cooked chicken
3 tablespoons finely chopped green onion
3 tablespoons finely chopped celery
1 cup finely chopped almonds, toasted
1. In a large bowl, beat the first five ingredients until well blended. Stir in the chicken, onion and celery.
2. Shape into 1-in. balls; roll in almonds. Cover and chill until firm (can refrigerate up to 2 days).
This crowd-pleasing dip is always a success, whether I follow the recipe as is or substitute shredded pork and stir in chopped fresh mushrooms.
—SHANNON ARTHUR PICKERINGTON, OHIO
PREP: 25 MINUTES BAKE: 25 MINUTES
MAKES: 8 CUPS
1 medium green pepper, chopped
1 medium onion, chopped
1 tablespoon olive oil
½ teaspoon chili powder
¼ teaspoon salt
¼ teaspoon pepper
¼ teaspoon ground cumin
1 package (8 ounces) cream cheese, softened
1 can (10¾ ounces) condensed cream of chicken soup, undiluted
1 can (10 ounces) diced tomatoes and green chilies, undrained
1 jalapeno pepper, finely chopped
4 cups shredded rotisserie chicken
2 cups (8 ounces) shredded Mexican cheese blend, divided
1 green onion, thinly sliced
Tortilla or corn chips
1. In a large skillet, saute green pepper and onion in oil until tender. Add the chili powder, salt, pepper and cumin; cook 1 minute longer. Remove from the heat and set aside.
2. In a large bowl, beat cream cheese until smooth. Add the soup, tomatoes and jalapeno. Stir in the chicken, 1 cup cheese blend and green pepper mixture. Transfer dip to a greased 11-in. x 7-in. baking dish. Sprinkle with green onion and remaining cheese blend.
3. Bake dip, uncovered, at 350° for 25-30 minutes or until bubbly. Let stand for 5 minutes. Serve with chips.
Editor’s Note: Wear disposable gloves when cutting hot peppers; the oils can burn skin. Avoid touching your face.
Mushroom caps plump with crabmeat make a wonderful appetizer for entertaining. Try the recipe as a light entree, too, served on salad greens.
—TONYA FARMER IOWA CITY, IOWA
PREP: 25 MINUTES BAKE: 15 MINUTES
MAKES: 2½ DOZEN
1 medium tomato, seeded and diced
½ cup soft bread crumbs
2 tablespoons mayonnaise
1 tablespoon minced fresh parsley
1 garlic clove, minced
¼ teaspoon salt
Dash cayenne pepper
1 can (6 ounces) crabmeat, drained, flaked and cartilage removed
30 medium fresh mushrooms
1 tablespoon olive oil
¼ cup shredded Parmesan cheese
1. In a bowl, combine the first seven ingredients. Fold in crabmeat; set aside.
2. Remove and discard mushroom stems. Brush inside of mushroom caps with oil. Spoon 1-2 teaspoons of crab mixture into each cap; sprinkle with Parmesan cheese.
3. Place in a 15-in. x 10-in. x 1-in. baking pan coated with cooking spray. Bake at 400° for 15-20 minutes or until mushrooms are tender and filling is lightly browned. Serve warm.
This dish is one of my favorites to take to potlucks. Everybody loves the thick, sweet barbecue sauce, and it’s so simple to make.
—GWEN GOSS GARDEN CITY, KANSAS
PREP: 20 MINUTES BAKE: 30 MINUTES MAKES: 6 SERVINGS
1 cup quick-cooking oats
1 egg
⅓ cup evaporated milk
¾ teaspoon chili powder
¾ teaspoon salt
¼ teaspoon pepper
⅛ teaspoon garlic powder
1½ pounds ground pork
1 cup ketchup
¾ cup packed brown sugar
2½ teaspoons liquid smoke, optional
½ teaspoon lemon juice
1. In a large bowl, combine the first seven ingredients. Crumble pork over mixture and mix well. Shape into 2-in. balls. Place meatballs on a greased rack in a shallow baking pan. Bake, uncovered, at 375° for 20-25 minutes or until a thermometer reads 160°. Drain on paper towels. Transfer to an ungreased 2-qt. baking dish.
2. Meanwhile, in a saucepan, combine ketchup, brown sugar, liquid smoke if desired and lemon juice; cook and stir until brown sugar is dissolved. Pour over meatballs. Bake, uncovered, at 375° for 10-15 minutes longer or until heated through.
Everyone really loves these spicy chicken wings! They taste just like fried chicken but they’re baked, and they are wonderful even without the dipping sauce. You can also make them with bags of drumettes instead of whole wings.
—BARBARA WHITE KATY, TEXAS
PREP: 25 MINUTES BAKE: 25 MINUTES MAKES: 6 SERVINGS
1 egg
1 tablespoon water
⅔ cup dry bread crumbs
1 teaspoon onion powder
1 teaspoon dried basil
1 teaspoon cayenne pepper
½ teaspoon garlic salt
½ teaspoon paprika
10 whole chicken wings
DIPPING SAUCE
2 tablespoons ketchup
2 tablespoons honey
1 tablespoon Worcestershire sauce
½ teaspoon hot pepper sauce
1. In a shallow bowl, beat egg and water. In another shallow bowl, combine the bread crumbs, onion powder, basil, cayenne, garlic salt and paprika.
2. Cut chicken wings into three sections; discard wing tip sections. Dip chicken wings into egg mixture, then coat with crumb mixture. Place in a greased 15-in. x 10-in. x 1-in. baking pan. Bake at 425° for 25-30 minutes or until juices run clear, turning every 10 minutes.
3. In a small bowl, combine the sauce ingredients. Serve with chicken wings.
You’ll love the savory Italian flavor of this dip topped with plenty of mozzarella cheese. Don’t be surprised if party guests wipe the plate clean!
—CONNIE BARSZCZ ELMVALE, ONTARIO
PREP: 35 MINUTES BROIL: 5 MINUTES MAKES: 5 CUPS
1 medium onion, finely chopped
2 tablespoons olive oil
1 can (28 ounces) diced tomatoes, drained
½ cup dry red wine or chicken broth
1 tablespoon dried basil
1 tablespoon fennel seed, crushed
1 tablespoon dried oregano
3 garlic cloves, minced
2 teaspoons sugar
½ teaspoon crushed red pepper flakes
½ teaspoon salt
2 cartons (8 ounces each) fresh mozzarella cheese pearls, drained
Toasted sliced Italian bread
1. In a large saucepan, saute onion in oil until tender. Stir in the tomatoes, wine, basil, fennel, oregano, garlic, sugar, pepper flakes and salt. Bring to a boil. Reduce heat; cover and simmer for 10 minutes.
2. Uncover and cook 10-15 minutes longer or until thickened. Transfer mixture to a 10-in. baking dish; sprinkle with cheese.
3. Broil 6 in. from the heat 3-5 minutes or until cheese is golden brown. Serve with toasted bread.
What a delightful way to kick off a summer party! This upscale appetizer will make guests feel pampered. With only four ingredients, it’s incredibly easy to make, and absolutely yummy.
—NOELLE MYERS GRAND FORKS, NORTH DAKOTA
PREP/TOTAL TIME: 30 MINUTES MAKES: 16 APPETIZERS
⅓ pound thinly sliced prosciutto or deli ham
16 fresh asparagus spears, trimmed
½ cup seedless raspberry jam
2 tablespoons balsamic vinegar
1. Cut prosciutto slices in half. Wrap a prosciutto piece around each asparagus spear; secure ends with toothpicks. Moisten a paper towel with cooking oil; using long-handled tongs, lightly coat the grill rack.
2. Grill asparagus, covered, over medium heat for 6-8 minutes or until the prosciutto is crisp, turning once. Discard toothpicks.
3. In a small microwave-safe bowl, microwave jam and vinegar on high for 15-20 seconds or until jam is melted. Serve with asparagus.
HOME STYLE TIP
“To revive limp asparagus spears, cut ¼ inch from the bottom of each spear. Place spears in a glass of ice water; cover with a plastic bag and refrigerate for 2 hours. The spears will crisp right up.”
—ARLENE J. MARBLE FALLS, TEXAS
Is it possible to make golden, crispy homemade potato chips in the microwave? We had our doubts, but this recipe quickly put them to rest.
—TASTE OF HOME TEST KITCHEN
PREP: 10 MINUTES COOK: 10 MINUTES/BATCH MAKES: 5 SERVINGS
3 medium red potatoes
¼ cup olive oil
1 teaspoon salt
Curry powder
1. Layer three paper towels on a microwave-safe plate; set aside.
2. Scrub potatoes and cut into 1/16-in.-thick slices. Brush slices on both sides with olive oil and lightly sprinkle with salt and curry. Arrange on prepared plate (do not overlap).
3. Microwave on high for 3 minutes; turn and microwave 2-3 minutes longer or until chips are dry and brittle. Repeat with remaining potatoes, oil and seasonings. Let chips cool for at least 1 minute before serving. Store in an airtight container.
Cumin Crunch Potato Chips: Substitute garlic powder and ground cumin for the curry powder.
Nice & Spiced Potato Chips: Substitute chili powder and ground chipotle pepper for the curry powder.
Editor’s Note: This recipe was tested in a 1,100-watt microwave.
Fresh fruit tastes even better served with a strawberry-flavored dip! I turn to this recipe for just about every family gathering.
—DAWN BRANDT KALKASKA, MICHIGAN
PREP/TOTAL TIME: 5 MINUTES MAKES: 2½ CUPS
1 package (8 ounces) cream cheese, softened
¾ cup (6 ounces) strawberry yogurt
1 package (10 ounces) frozen sweetened sliced strawberries, thawed Assorted fresh fruit
1. In a small bowl, beat the cream cheese and yogurt until blended. Add the strawberries. Serve with fresh fruit. Cover and refrigerate any leftovers.
Nearly everybody loves deviled eggs, and this variation has a nice kick. You can’t go wrong bringing these to a party or potluck.
—JAN ROBERTS SAN PEDRO, CALIFORNIA
PREP/TOTAL TIME: 20 MINUTES MAKES: 2 DOZEN
12 hard-cooked eggs
½ cup mayonnaise
3 chipotle peppers in adobo sauce, finely chopped
1 tablespoon capers, drained
1 tablespoon stone-ground mustard
¼ teaspoon salt
¼ teaspoon white pepper
Minced fresh cilantro
1. Cut eggs in half lengthwise. Remove yolks; set whites aside. In a small bowl, mash yolks. Add the mayonnaise, chipotle peppers, capers, mustard, salt and white pepper; mix well. Stuff or pipe into egg whites. Refrigerate until serving. Sprinkle with cilantro.
HOME STYLE TIP
Mash yolks with a fork. Add remaining filling ingredients; mix well. Spoon filling into a pastry bag fitted with a #20 decorating tip. Pipe filling into egg white halves.
I received this recipe years ago from my grandmother, who taught me the importance of experimenting and being creative in the kitchen. My friends request these little puffs at every gathering.
—JEAN BEVILACQUA RHODODENDRON, OREGON
PREP: 45 MINUTES BAKE: 20 MINUTES/BATCH MAKES: 8 DOZEN
1 cup water
½ cup butter, cubed
¼ teaspoon salt
1 cup all-purpose flour
4 eggs
FILLING
4 hard-cooked eggs, finely chopped
1 can (6 ounces) lump crabmeat, drained
4 ounces cream cheese, softened
¼ cup mayonnaise
2 tablespoons finely chopped onion
2 tablespoons prepared horseradish, drained
Minced fresh parsley, optional
1. In a large saucepan, bring the water, butter and salt to a boil. Add flour all at once and stir until a smooth ball forms. Remove from the heat; let stand for 5 minutes. Add eggs, one at a time, beating well after each addition. Continue beating until mixture is smooth and shiny.
2. Drop by teaspoonfuls 2 in. apart onto greased baking sheets. Bake at 400° for 18-22 minutes or until golden brown. Remove to a wire rack. Immediately split puffs open; remove tops and set aside. Discard soft dough from inside. Cool puffs.
3. In a large bowl, combine the filling ingredients. Just before serving, spoon 1 teaspoonful filling into each puff; sprinkle with parsley if desired. Replace tops.
This is perfect when I need something portable for my kids to put in a bag to eat on the go. We love blueberry pancakes, and this recipe incorporates some of that great flavor in a handy, healthy treat.
—JACKIE GREGSTON HALLSVILLE, TEXAS
PREP/TOTAL TIME: 20 MINUTES
MAKES: 9 CUPS
5 cups Honey Nut Chex
1 cup granola without raisins
1 cup chopped pecans, toasted
¼ cup butter, cubed
¼ cup brown sugar
¼ cup maple syrup
1 package (3½ ounces) dried blueberries
¾ cup semisweet chocolate chips, optional
1. In a large microwave-safe bowl, combine the cereal, granola and pecans; set aside. In a small microwave-safe bowl, combine butter, brown sugar and syrup. Microwave on high for 2 minutes, stirring once. Pour over cereal mixture; toss to coat.
2. Microwave on high for 4 minutes, stirring every minute. Spread onto waxed paper; cool for 5 minutes.Sprinkle with blueberries and chocolate chips. Store in an airtight container.
Editor’s Note: This recipe was tested in a 1,100-watt microwave.
My recipe has everything partygoers want in an appetizer. Get ready to wow everyone with these unique treats.
—PAT STEVENS GRANBURY, TEXAS
PREP: 15 MINUTES BAKE: 20 MINUTES
MAKES: 8 SERVINGS
1 cup sliced fresh mushrooms
1 small sweet red pepper, chopped
2 green onions, chopped
2 tablespoons butter
1 package (17.3 ounces) frozen puff pastry, thawed
½ pound thinly sliced deli ham
½ pound sliced Swiss cheese
1. In a large skillet, saute mushrooms, pepper and onions in butter until tender. Set aside.
2. Unfold pastry. Layer the ham, cheese and mushroom mixture off-center on each sheet of pastry. Fold pastry over filling; pinch seams to seal.
3. Place in a greased 15-in. x 10-in. x 1-in. baking pan. Bake at 400° for 18-22 minutes or until golden brown. Let stand for 5 minutes. Cut each with a serrated knife into 4 slices.
This nutty concoction is an easy make-at-home food gift. It will spice up the snack table at any party. Good luck keeping the bowl filled.
—MARY ANN DELL PHOENIXVILLE, PENNSYLVANIA
PREP: 20 MINUTES + COOLING MAKES: 7½ CUPS
2 tablespoons curry powder
1 tablespoon butter
1 tablespoon olive oil
1 teaspoon ground cumin
½ teaspoon cayenne pepper
2 cups salted roasted almonds
2 cups salted cashew halves
2 cups salted peanuts
1 cup flaked coconut
½ cup dried mangoes, chopped
1. In a large microwave-safe bowl, combine the first five ingredients. Microwave, uncovered, on high for 30 seconds. Add the almonds, cashews, peanuts and coconut; toss to coat.
2. Cook, uncovered, 5-6 minutes longer or until lightly browned, stirring after each minute. Add mangoes. Spread onto waxed paper to cool. Store in an airtight container.
Editor’s Note: This recipe was tested in a 1,100-watt microwave.
You don’t need a deep-fat fryer to make crispy snacks. Let your indoor grill do the work! Try this marinara over ziti or bow tie pasta for a delicious side dish, too.
—STEVE FOY KIRKWOOD, MISSOURI
PREP: 15 MINUTES COOK: 5 MINUTES/BATCH MAKES: 2 DOZEN (2⅓ CUPS SAUCE)
1 can (14½ ounces) diced tomatoes with basil, oregano and garlic, undrained
1 can (6 ounces) tomato paste
½ cup water
2 teaspoons sugar
¼ teaspoon salt
¼ teaspoon dried basil
¼ teaspoon dried oregano
1 egg
⅓ cup prepared Italian salad dressing
1 cup Italian-style panko (Japanese) bread crumbs
2 medium zucchini, cut diagonally into ¼ -inch slices
1. In a large saucepan, combine first seven ingredients. Bring to a boil. Reduce heat; simmer, uncovered, for 5-10 minutes or until thickened, stirring occasionally.
2. Meanwhile, in a shallow bowl, whisk egg and salad dressing. Place bread crumbs in another shallow bowl. Dip zucchini slices in egg mixture, then coat with bread crumbs. Cook on an indoor grill for 2-3 minutes or until golden brown. Serve with marinara.
Your appetizer tray will bloom with beauty when you include these novel lily-shaped sandwiches. The tasty filling will delight guests at your next luncheon or shower.
—LEANN WILLIAMS BEAVERTON, OREGON
PREP: 40 MINUTES + CHILLING MAKES: 1½ DOZEN
¼ cup mayonnaise
1 teaspoon grated onion
¼ teaspoon dried tarragon
⅛ teaspoon pepper
1 can (4½ ounces) chunk white chicken, drained
1 celery rib, finely chopped
18 slices white bread, crusts removed
2 tablespoons butter, softened
1 tablespoon minced fresh parsley
18 pieces (1 inch each) julienned carrot
1. In a large bowl, combine the first four ingredients; stir in chicken and celery; set aside. With a rolling pin, flatten each slice of bread to ⅛-in. thickness; cut into 2½-in. squares. Spread with butter. Roll up into a funnel shape, overlapping the two adjacent sides; secure with a toothpick.
2. Spoon about 1 teaspoon chicken filling into each sandwich. Cover with plastic wrap; refrigerate for 1 hour.
3. Remove the toothpicks. Sprinkle sandwiches with parsley. Insert a carrot piece into the filling of each sandwich.
I like to greet guests with oven-fresh appetizers. Crunchy bread slices are topped with mushrooms, artichokes and a blend of cheeses.
—NANCY MUELLER HIGHLANDS RANCH, COLORADO
PREP: 30 MINUTES BAKE: 5 MINUTES MAKES: 3 DOZEN
36 slices French bread baguette (½ inch thick)
3 tablespoons olive oil, divided
½ pound sliced fresh mushrooms
½ pound sliced baby portobello mushrooms
½ teaspoon Italian seasoning
2 tablespoons butter
6 garlic cloves, minced
1 jar (7½ ounces) marinated quartered artichoke hearts, drained
⅓ cup mayonnaise
1 tablespoon shredded Parmesan cheese
2 cups (8 ounces) shredded Swiss cheese
1. Place bread on baking sheets; brush with 2 tablespoons oil. Broil 4-6 in. from heat for 1-2 minutes or until lightly toasted.
2. In a large skillet, saute mushrooms with Italian seasoning in butter and remaining oil until tender. Add garlic; cook 1 minute longer. Remove from the heat and set aside.
3. Place artichokes in a food processor; cover and process until finely chopped. Add mayonnaise and Parmesan cheese; cover and process until blended. Spread over toast slices; top with mushrooms and sprinkle with Swiss cheese.
4. Bake at 350° for 4-6 minutes or until cheese is melted.
To Make Ahead: Prep the toasts earlier in the day and store on baking sheets in the refrigerator. Sprinkle with Swiss cheese just before baking.
We love hummus, and this version is really amazing. We pair hummus with fresh veggies for a meal or snack.
—MONICA AND DAVID EICHLER LAWRENCE, KANSAS
PREP: 20 MINUTES + SOAKING
COOK: 25 MINUTES + CHILLING MAKES: 2½ CUPS
1 cup dried garbanzo beans
1 medium onion, quartered
1 bay leaf
4 cups water
¼ cup minced fresh parsley
¼ cup lemon juice
¼ cup tahini
4 to 6 garlic cloves, minced
1 teaspoon ground cumin
¾ teaspoon salt
⅛ teaspoon cayenne pepper
¼ cup olive oil
Assorted fresh vegetables
1. Sort beans and rinse in cold water. Place beans in a large bowl; add water to cover by 2 in. Cover and let stand overnight.
2. Drain and rinse beans, discarding liquid. Transfer beans to a pressure cooker; add the onion, bay leaf and 4 cups water.
3. Close cover securely according to the manufacturer’s directions. Bring cooker to full pressure over high heat. Reduce heat to medium-high and cook for 12 minutes. (Pressure regulator should maintain a slow, steady rocking motion or release of steam; adjust heat if needed.)
4. Remove from the heat; allow pressure to drop on its own. Immediately cool according to manufacturer’s directions until pressure is completely reduced. Drain bean mixture, reserving ½ cup cooking liquid. Discard onion and bay leaf.
5. Place the beans, parsley, lemon juice, tahini, garlic, cumin, salt and cayenne in a food processor; cover and process until smooth. While processing, gradually add oil in a steady stream. Add enough reserved cooking liquid to achieve desired consistency.
6. Cover and refrigerate for at least 1 hour. Serve with vegetables.
I received the recipe for these tasty nachos from a co-worker a few years back. They’re fun to serve as party appetizers or as the main course at a casual dinner with family.
—CARI HINZ EAU CLAIRE, WISCONSIN
PREP/TOTAL TIME: 25 MINUTES
MAKES: 10-12 SERVINGS
2 packages (one 8 ounces, one 3 ounces) cream cheese, softened
1 can (4 ounces) chopped green chilies
3 tablespoons chopped onion
2 garlic cloves, minced
1 tablespoon canned chopped jalapeno pepper
1½ teaspoons ground cumin
1½ teaspoons chili powder
2 cups cubed cooked chicken
2 cups (8 ounces) shredded Monterey Jack cheese, divided
1 package (14 ounces) pita bread (6 inches)
1 cup (4 ounces) shredded cheddar cheese
Salsa, optional
1. In a large bowl, beat the cream cheese, chilies, onion, garlic, jalapeno, cumin and chili powder until smooth. Stir in chicken and 1 cup Monterey Jack cheese.
2. Split each pita into two circles. Spread ¼ cup of chicken mixture on each circle; place on ungreased baking sheets.
3. Bake at 400° for 5-10 minutes. Combine the cheddar cheese and remaining Monterey Jack; sprinkle over circles. Bake 5 minutes longer or until cheese is melted. Cut into wedges and serve with salsa if desired.
Sesame seeds create an attractive coating for this easy cracker spread. Be sure to watch when you’re toasting them; they burn easily. You’ll find rice crackers in the ethnic food aisle. You can use any flavor, but the wasabi ones are great.
—TAMMIE BALON BOYCE, VIRGINIA
PREP/TOTAL TIME: 10 MINUTES MAKES: 8 SERVINGS
1 package (8 ounces) cream cheese
¼ cup prepared wasabi
2 tablespoons sesame seeds, toasted
2 tablespoons soy sauce
Rice crackers
1. Place cream cheese on a cutting board; split into two layers. Spread wasabi over bottom half; replace top layer.
2. Press both sides into sesame seeds. Place on a shallow serving plate; pour soy sauce around cheese. Serve with crackers.
When I first made these cute little cups, they were a big hit. Now my husband often asks me to fix them for meetings and parties.
—GWENDOLYN FAE TRAPP STRONGSVILLE, OHIO
PREP: 15 MINUTES BAKE: 15 MINUTES + CHILLING MAKES: 20 APPETIZERS
1 cup diced cooked chicken
3 bacon strips, cooked and crumbled
⅓ cup chopped mushrooms
2 tablespoons chopped pecans
2 tablespoons diced peeled apple
¼ cup mayonnaise
⅛ teaspoon salt
Dash pepper
20 slices bread
6 tablespoons butter, melted
2 tablespoons minced fresh parsley
1. In a small bowl, combine the first five ingredients. Combine the mayonnaise, salt and pepper; add to chicken mixture and stir to coat. Cover and refrigerate until serving.
2. Cut each slice of bread with a 3-in. round cookie cutter; brush both sides with butter. Press into ungreased mini muffin cups. Bake at 350° for 11-13 minutes or until golden brown and crisp.
3. Cool for 3 minutes before removing from the pans to wire racks to cool completely. Spoon 1 tablespoonful chicken salad into each bread basket. Cover and refrigerate for up to 2 hours. Just before serving, sprinkle with parsley.
Tomato jam? Oh, yeah. My simple recipe tastes positively gourmet. The jam’s robust flavor complements just about anything. Spread a cracker with cream cheese, then top with jam...yummy!
—BARBIE MILLER OAKDALE, MINNESOTA
PREP: 15 MINUTES COOK: 55 MINUTES
MAKES: 1½ CUPS
1 jar (7 ounces) oil-packed sun-dried tomatoes
½ medium onion, thinly sliced
1 garlic clove, minced
1 cup water
½ cup chicken stock
¼ cup red wine vinegar
1 tablespoon sugar
1 teaspoon dried basil
½ teaspoon salt
½ teaspoon pepper
1. Drain the tomatoes, reserving 1 tablespoon of the oil. Finely chop tomatoes. In a large saucepan, saute tomatoes and onion in reserved oil until onion is tender. Add garlic; cook 1 minute longer.
2. Stir in the water, stock, vinegar, sugar, basil, salt and pepper. Bring to a boil. Reduce heat; cover and simmer for 30 minutes. Uncover; simmer for 15-20 minutes or until liquid has evaporated and mixture is the consistency of jam.
HOME STYLE TIP
“As the name indicates, sun-dried tomatoes have been dried to remove most of their water content, producing a chewy, intensely flavored tomato product.”
—TASTE OF HOME TEST KITCHEN
This sweet onion dip gets a nice kick from an added cup of pepper jack cheese. It’s fun to serve with an assortment of crackers and breadsticks.
—BONNIE HAWKINS ELKHORN, WISCONSIN
PREP/TOTAL TIME: 30 MINUTES MAKES: 3 CUPS
2 cups (8 ounces) shredded cheddar cheese
1 cup (4 ounces) shredded pepper jack cheese
4 ounces cream cheese, cubed
½ cup mayonnaise
¼ teaspoon dried thyme
2 cups chopped sweet onions, divided
Assorted crackers
1. In a food processor, combine the cheeses, mayonnaise, thyme and 1 cup onions; cover and process until blended. Stir in remaining onions.
2. Transfer to a greased 3-cup baking dish. Bake, uncovered, at 375° for 20-25 minutes or until bubbly. Serve with crackers.
Guests will never guess how easy it was for you to make these pretty puffs. For a more festive look, cut the pastry with a small star cutter.
—AWYNNE THURSTENSON SILOAM SPRINGS, ARKANSAS
PREP: 30 MINUTES BAKE: 10 MINUTES MAKES: 81 APPETIZERS
1 sheet frozen puff pastry, thawed
1 egg
1 tablespoon water
1 tablespoon poppy seeds
1 package (8 ounces) cream cheese, softened
2 tablespoons sherry
½ teaspoon liquid smoke, optional
¼ cup finely chopped pecans
1 tablespoon finely chopped onion
1. Unfold puff pastry; cut into 1-in. squares. Place on parchment paper-lined baking sheets. Whisk egg and water; brush over squares. Sprinkle with poppy seeds. Bake at 400° for 8-10 minutes or until golden brown.
2. In a small bowl, combine the cream cheese, sherry and liquid smoke if desired; stir in pecans and onion.
3. Split each square horizontally; spread with ¾ teaspoon of the cream cheese mixture. Replace tops.
The slightly sweet barbecue flavor in this sauce provides mass appeal. Most people have a hard time eating just one or two!
—TASTE OF HOME TEST KITCHEN
PREP: 20 MINUTES COOK: 10 MINUTES/BATCH
MAKES: 2 DOZEN
2½ pounds whole chicken wings
½ cup reduced-sodium soy sauce
½ cup barbecue sauce
½ cup honey
1 cup all-purpose flour
2 teaspoons salt
2 teaspoons paprika
¼ teaspoon pepper
Oil for deep-fat frying
1. Cut wings into three sections; discard wing tip sections. In a small saucepan, combine the soy sauce, barbecue sauce and honey. Bring to a boil; cook until the liquid is reduced to about 1 cup.
2. Meanwhile, in a large resealable plastic bag, combine the flour, salt, paprika and pepper. Add wings a few at a time, and shake to coat.
3. In an electric skillet or deep fryer, heat oil to 375°. Fry wings, a few at a time, for 3-4 minutes on each side or until no longer pink. Drain on paper towels. Transfer wings to a large bowl; add sauce and toss to coat. Serve immediately.
Editor’s Note: Uncooked chicken wing sections (wingettes) may be substituted for whole chicken wings.
Garlic and feta make a powerfully tasty pair in this addictive dip. I first tried it at a party and had to drag myself away from the bowl!
—ELISSA ARMBRUSTER MEDFORD, NEW JERSEY
PREP: 15 MINUTES + CHILLING
MAKES: 2 CUPS
1 cup (8 ounces) fat-free plain yogurt
¾ cup crumbled feta cheese
2 ounces reduced-fat cream cheese, cubed
¼ cup reduced-fat sour cream
1 garlic clove, minced
1½ cups finely chopped fresh spinach
1 teaspoon dill weed
⅛ teaspoon pepper
Fresh vegetables and/or sliced bread
1. Line a strainer with four layers of cheesecloth or one coffee filter; place over a bowl. Place yogurt in prepared strainer; cover yogurt with edges of cheesecloth. Refrigerate for 2 hours or until yogurt has thickened to the consistency of whipped cream.
2. Transfer yogurt to a food processor (discard liquid from bowl). Add the feta cheese, cream cheese, sour cream and garlic; cover and process until smooth.
3. Transfer to a small bowl. Stir in the spinach, dill and pepper. Cover and refrigerate until chilled. Serve with vegetables and/or bread.
Just pop one of these tasty morsels into your mouth for a tangy burst of flavor. If you prefer, make half with just apples and walnuts and the rest with cranberries and walnuts.
—JUDIE THURSTENSON COLCORD, OKLAHOMA
PREP: 30 MINUTES BAKE: 15 MINUTES MAKES: 4 DOZEN
1 package (17.3 ounces) frozen puff pastry, thawed
1 round (8 ounces) Brie cheese, cut into ½ -inch cubes
1 medium apple, chopped
⅔ cup sliced almonds
½ cup chopped walnuts
¼ cup dried cranberries
Ground nutmeg
1. Unfold puff pastry; cut each sheet into 24 squares. Gently press squares onto the bottoms of 48 greased miniature muffin cups.
2. Combine the cheese, apple, nuts and cranberries; spoon into cups. Bake at 375° for 12-15 minutes or until cheese is melted. Sprinkle with nutmeg.
Satisfying a hungry crowd is easy with these baked morsels. The bite-sized pieces of chicken are served with a simple but incredible sauce made from apricot preserves and mustard.
—MICHELLE KRZMARCZICK REDONDO BEACH, CALIFORNIA
PREP: 25 MINUTES BAKE: 10 MINUTES MAKES: 2 DOZEN (1 CUP SAUCE)
1 cup buttermilk, divided
1 pound boneless skinless chicken breasts, cut into 1-inch cubes
¾ cup all-purpose flour
1 cup crushed cornflakes
½ teaspoon onion powder
½ teaspoon garlic salt
¼ teaspoon salt
¼ teaspoon dried oregano
⅛ teaspoon pepper
2 eggs
1 cup apricot preserves
2 tablespoons prepared mustard
1. Pour ½ cup buttermilk into a large resealable plastic bag; add chicken. Seal bag and turn to coat. Place flour in another resealable plastic bag. In a third bag, combine the cornflakes, onion powder, garlic salt, salt, oregano and pepper. In a shallow bowl, whisk eggs and remaining buttermilk.
2. Drain chicken; add to flour and shake to coat. Coat with egg mixture, then add to cornflake mixture and shake to coat. Arrange chicken in a greased 15-in. x 10-in. x 1-in. baking pan.
3. Bake at 350° for 10-15 minutes or until juices run clear. In a small bowl, combine apricot preserves and mustard. Serve with chicken.
I created these unique pinwheels for a football game snack, using ingredients I had on hand. They were a huge hit, and so quick and easy to prepare.
—MELANIE FOSTER BLAINE, MINNESOTA
PREP/TOTAL TIME: 30 MINUTES MAKES: 16 PINWHEELS
1 sheet frozen puff pastry, thawed
¼ cup apricot preserves
½ teaspoon ground mustard
½ cup shredded Monterey Jack cheese
¼ pound sliced deli turkey
1. Unfold pastry; layer with preserves, mustard, cheese and turkey. Roll up jelly-roll style. Cut into 16 slices. Place cut side down on a baking sheet.
2. Bake at 400° for 15-20 minutes or until golden brown.
I’ve been delighted with the Vidalia onions of Georgia ever since moving here more than 35 years ago. In this savory appetizer pizza, they really get a chance to shine! Don’t be afraid of the amount of garlic in the recipe. Roasting mellows its flavor.
—CAROL JORDAN LAWRENCEVILLE, GEORGIA
PREP: 50 MINUTES + COOLING BAKE: 25 MINUTES + STANDING MAKES: 16 SERVINGS
1 whole garlic bulb
3 tablespoons olive oil, divided
2 pounds sweet onions, sliced
1 tablespoon balsamic vinegar
1½ cups all-purpose flour
¾ cup cold butter, cubed
¼ teaspoon salt
FILLING
10 ounces fresh goat cheese
3 eggs
1 teaspoon minced fresh parsley
½ teaspoon salt
¼ teaspoon coarsely ground pepper
¾ cup shredded Parmesan cheese, divided
1 cup minced fresh basil
1. Remove papery outer skin from garlic (do not peel or separate cloves). Cut top off garlic bulb. Brush with 1 tablespoon oil. Wrap bulb in heavy-duty foil. Bake at 425° for 30-35 minutes or until softened.
2. Meanwhile, in a large skillet, cook onions and vinegar in remaining oil over medium heat for 15-20 minutes or until onions are golden brown, stirring frequently. Set aside.
3. Cool the garlic for 10-15 minutes. Squeeze softened garlic into a food processor; add the flour, butter and salt. Cover and process until mixture resembles coarse crumbs. Press onto the bottom and up the sides of an ungreased 11-in. fluted tart pan with a removable bottom. Bake at 350° for 15 minutes.
4. In a food processor, combine the goat cheese, eggs, parsley, salt and pepper; cover and process until blended. Sprinkle ½ cup Parmesan cheese into crust; top with basil. Spread goat cheese mixture into crust.
5. Arrange onions over top; sprinkle with remaining Parmesan cheese. Bake for 25-30 minutes or until set.
At holiday cocktail parties, I love surprising guests with this impressive Havarti baked inside puff pastry. The wrapped cheese is seasoned with herbs and served alongside crackers and fruit.
—DARCI TRUAX COUPEVILLE, WASHINGTON
PREP: 15 MINUTES BAKE: 20 MINUTES
MAKES: 16 SERVINGS
½ cup dried parsley flakes
1 teaspoon dried thyme
1 teaspoon dried rosemary, crushed
½ teaspoon dried oregano
2 tablespoons Dijon mustard
2 blocks (8 ounces each) dill Havarti cheese
1 sheet frozen puff pastry, thawed
1 egg, beaten
Coarse salt, optional
Assorted crackers and fresh fruit
1. In a shallow bowl, combine the parsley, thyme, rosemary and oregano. Spread mustard over cheese blocks; roll in herbs to coat.
2. On a lightly floured surface, roll pastry to about 13 in. long (or long enough to fit cheese blocks end to end). Place cheese on pastry and fold pastry around cheese; trim excess dough. Pinch edges to seal. Place seam side down on an ungreased baking sheet.
3. Brush pastry with egg. With floured cutters, cut decorative shapes from dough scraps if desired; arrange over the top and brush with egg. Sprinkle with salt if desired. Bake at 375° for 20-25 minutes or until puffed and golden brown. Serve warm with crackers and fruit.
A hearty, special appetizer you’ll need to eat with a fork! Creme fraiche gives these bites a decadent flavor.
—CHERYL PERRY HERTFORD, NORTH CAROLINA
PREP: 50 MINUTES BAKE: 10 MINUTES
MAKES: 2½ DOZEN (2 CUPS SAUCE)
2 whole garlic bulbs
1 tablespoon olive oil
15 small red potatoes, halved
15 bacon strips
2 cups (8 ounces) shredded smoked Gouda cheese
1 teaspoon coarsely ground pepper
2 cups crème fraiche or sour cream
¼ cup fresh cilantro leaves
1. Remove papery outer skin from garlic (do not peel or separate cloves). Cut tops off garlic bulbs. Brush with oil. Wrap each bulb in heavy-duty foil. Bake at 425° for 30-35 minutes or until softened. Cool for 10-15 minutes.
2. Meanwhile, place potatoes in a large saucepan; cover with water. Bring to a boil. Reduce heat; cover and simmer for 8-10 minutes or just until tender. Cut bacon strips in half widthwise. In a large skillet, cook bacon over medium heat until partially cooked but not crisp. Remove bacon to paper towels to drain; keep warm.
3. Place a tablespoonful of cheese on the cut side of a potato half. Wrap with a half-strip of bacon and secure with a toothpick. Place on an ungreased baking sheet. Repeat. Sprinkle appetizers with pepper. Bake at 375° for 10-15 minutes or until bacon is crisp.
4. For sauce, squeeze softened garlic into a food processor. Add crème fraiche and cilantro; cover and process until blended. Serve with potatoes.
I created this recipe when our son grew fond of a fast-food restaurant’s burritos. My version substitutes chicken for the beef and omits the frying. It’s been a big hit with our whole family!
—NANCY COATES ORO VALLEY, ARIZONA
PREP: 30 MINUTES BAKE: 20 MINUTES MAKES: 1½ DOZEN
3 cups finely chopped cooked chicken
1½ cups (6 ounces) shredded sharp cheddar cheese
1 can (4 ounces) chopped green chilies
4 green onions, finely chopped
1 teaspoon hot pepper sauce
1 teaspoon garlic salt
¼ teaspoon paprika
¼ teaspoon ground cumin
¼ teaspoon pepper
1 package (17.3 ounces) frozen puff pastry, thawed
Guacamole
Salsa
1. In a large bowl, combine the chicken, cheese, chilies, onions, pepper sauce and seasonings. Refrigerate until serving.
2. Remove half of the pastry from the refrigerator. On a lightly floured surface, roll to a 12-in. x 9-in. rectangle. Cut into nine small rectangles. Place about 2 tablespoons of filling across the center of each rectangle. Wet edges of pastry with water and roll pastry around filling. Crimp ends with a fork to seal. Repeat with remaining pastry and filling.
3. Place seam side down on a lightly greased baking sheet. Refrigerate until ready to heat. Bake at 425° for 20-25 minutes or until golden brown. Serve warm with salsa and guacamole.
A cheese ball is a classic appetizer to take to any gathering, and it’s so easy to make. Studded with tangy dried cranberries, this version is always a hit.
—KATHY HAHN POLLOCK PINES, CALIFORNIA
PREP: 15 MINUTES + CHILLING MAKES: 2 CUPS
1 package (8 ounces) cream cheese, softened
1 cup (4 ounces) crumbled Gorgonzola cheese
1 cup dried cranberries
2 tablespoons each finely chopped onion, celery, green pepper and sweet red pepper
¼ teaspoon hot pepper sauce
¾ cup chopped pecans
Assorted crackers
1. In a small bowl, combine the cheeses. Stir in the cranberries, vegetables and pepper sauce. Shape mixture into a ball; wrap in plastic wrap. Refrigerate for 1 hour or until firm. Roll the cheese ball in pecans. Serve with crackers.
Cranberries claim a colorful past.
Perhaps no fruit has played such an important role in the history of America as the tiny ruby-colored cranberry.
Native Americans used cranberries as an all-purpose ingredient—a source of food, medicine and dye, and even a bartering tool. They mixed cranberries with dried meat or fish and melted fat to make pemmican—the original “power bar”—and combined them with corn and beans into succotash.
The Pilgrims and other early settlers also depended on wild cranberries for nutrition, venturing into bogs and marshes to pick them. Today, we only need visit the grocery or farmers market to add their pleasing tartness to garnishes, entrees, beverages and baked treats. This historic berry packs one powerful punch!
PHOTOGRAPHY BY Paul Russo
Judith Krall-Russo from Edison, New Jersey, is a food historian, author and expert on the fruits of her native New Jersey, including cranberries.
• The cranberry is one of only a handful of commercially grown fruits that are native to North America.
• About 1,000 growers in North America provide most of the world’s cranberries.
• Other common names include bear berry (bears love them), bounce berry (fresh ones bounce when dropped) and crane berry (the blossom resembles the head of a sandhill crane).
• The leading cranberry-producing states are Wisconsin, Massachusetts and New Jersey.
• Cranberries don’t grow in water, but are raised in sandy bogs or marshes.
• Cranberry plants may live as long as 150 years.
• The Lenni-Lenape Indians of New Jersey called the cranberry pakim, meaning “noisy berry”—probably inspired by the popping sound the berry makes during cooking or when eaten raw.
• Some Native American tribes used cranberries as a symbol of peace.
• Commercial cultivation began in the early 1800s. Before that, wild cranberries were so prized that it was illegal to pick them before harvest season.
• In Colonial times, ships were stocked with barrels of cranberries to protect sailors against scurvy.
• Cranberries can be harvested wet or dry. In a wet harvest, bogs are flooded and the berries shaken loose with special machinery, then gathered when they float to the surface. In a dry harvest, a mechanical picker rakes berries off the vines.
• The fresh cranberries used in cooking and baking are usually harvested dry.