Prep. Time: 10 minutes Cooking Time: 5 minutesAPPETIZERS, SNACKS, AND BEVERAGES
Broiled Cheesy Appetizers
Makes 20 servings
Prep. Time: 20 minutes
Baking Time: 1–2 minutes
1 cup shredded medium sharp cheddar cheese
⅓ cup bacon bits
¼ cup mayonnaise
2 Tbsp. chopped onion
20 slices round party rye bread
1. Mix all ingredients except bread.
2. Spread about 1 Tbsp. mixture on each slice of bread.
3. Set broiler at 550°.
4. Place broiler tray at least 4 inches from heat.
5. Broil 1-2 minutes or until cheese melts.
NOTE
Our family traditionally serves these on Christmas Eve.
Makes 15 rolls
Prep. Time: 30 minutes
Baking Time: 25-30 minutes
½ lb. feta cheese, crumbled, or mozzarella cheese, shredded
¼ cup finely chopped flat-leaf parsley
8-10 Tbsp. margarine or butter, melted
15 sheets phyllo pastry
1. Mix cheese and parsley together.
2. Using a pastry brush, brush melted butter on one side of a sheet of pastry. Fold sheet in half to make a long rectangle. Brush the outside edges with butter.
3. Place 1 Tbsp. of cheese mixture on one short-sided end of pastry.
4. Fold long edges toward the center about ½ inch on each side.
5. Starting at the short end with cheese mixture, roll pastry up into a tight cylinder. Repeat process with each piece of phyllo pastry.
6. Place rolls into greased 7”x10” baking pan with seam side down.
7. Bake at 350° for 25-30 minutes or until golden brown.
Makes 12–20 appetizer servings, or 8 main dish servings
Prep. Time: 30 minutes
Cooking/Baking Time: 1 hour
3 Tbsp. + 1 cup (2 sticks) butter, melted, divided
½ cup flour
4 cups milk
1¼ lbs. feta cheese, crumbled
1 cup grated Asiago cheese
6 eggs, lightly beaten
1 lb. phyllo dough
1. Melt 3 Tbsp. butter in saucepan. Add flour and blend, browning slightly. Add milk and cook mixture until thick. Cool.
2. To cooled mixture add crumbled feta, grated Asiago, and beaten eggs.
3. Line a 9”x13” baking dish with 3 layers of phyllo dough and paint with butter. Add 3 more layers of dough and paint with butter.
4. Pour liquid cheese mixture over phyllo dough. Top with 3 more layers of dough and paint with butter. Continue to alternate 3 layers of phyllo dough, painting with butter each time, until entire pound of dough has been used.
5. Bake 45 minutes at 300°.
NOTE
This recipe was given to us by a Greek friend whose family was from Northern Greece.
Cabbage Centerpiece for Appetizer
Prep. Time: 30 minutes
head of cabbage
cherry tomatoes
olives
radishes
mushrooms
pickles
pepper strips
baby carrots
broccoli florets
cauliflower florets
1. Trim bottom of the cabbage head so it will sit level on a plate.
2. Put assortment of vegetables on round toothpicks.
3. Arrange vegetables on the cabbage by pushing toothpicks into the cabbage head.
4. After party, use the cabbage for slaw.
Chipped Beef Spread
Makes 2-3 cups
Prep. Time: 10 minutes
Chilling Time: overnight
2 8-oz. pkgs. cream cheese, softened
½ lb. schmierkase
½ lb. dried beef, chopped
1 small green bell pepper, chopped
1 small onion, chopped
¼ cup chopped English walnuts
½-1 tsp. seasoned salt
1. Put all ingredients into blender or food processor and mix well.
2. Refrigerate overnight.
3. Serve with assorted crackers and fresh vegetables.
VARIATION
Substitute sour cream for schmierkase.
Makes 8 servings
Prep. Time: 10 minutes
1 lb. blue cheese, divided
2 cups sour cream
1 small onion, chopped
½ cup chopped parsley
¼ cup capers, drained
salt and pepper to taste
1. Blend half of blue cheese with all other ingredients. Crumble remaining blue cheese into mixture and mix gently by hand.
2. If using as a dip, garnish with extra parsley.
3. If using as a dressing, thin to desired consistency with milk or cream.
VARIATION
Add a bit of dry mustard or garlic powder.
Carrot Dip
Makes about 1½ cups
Prep. Time: 10 minutes
8-oz. pkg. cream cheese, softened
1 Tbsp. milk
1 Tbsp. mayonnaise
1 Tbsp. sour cream
1 pkg. George Washington seasoning and broth mix
1 tsp. chopped chives
1 small onion, grated
1 carrot, grated
1. Cream softened cream cheese. Add milk, mayonnaise, sour cream, seasoning, and chives.
2. Stir in onions and carrots, and mix well.
3. Serve with a variety of fresh, raw vegetables.
VARIATION
Substitute onion soup mix for George Washington seasoning.
Makes 4–6 servings
Prep. Time: 15 minutes
Baking Time: 15 minutes
8 oz. Linden Dale goat cheese
4 fresh fig leaves, optional
10 ripe figs, stems on, halved lengthwise
salt and pepper
1 tsp. chopped fresh thyme or rosemary
3 Tbsp. olive oil
1. Separate goat cheese into 6 thick pieces. Line an 8”x12” earthenware baking dish with fig leaves (if using).
2. Arrange goat cheese in center of dish and surround with fig halves. Season lightly with salt and pepper, then sprinkle with thyme or rosemary. Drizzle with olive oil.
3. Bake uncovered for 15 minutes at 400˚, until both cheese and figs are softened. Run under broiler for 1 minute to brown. Let cool slightly before serving.
Fruit Dip for Fresh Fruit
Prep. Time: 10 minutes
8-oz. pkg. cream cheese, softened
7-oz. jar marshmallow cream
6 Tbsp. orange or lemon juice
1. Blend all ingredients for dip together. Mix until smooth.
2. Serve on tray with fruit (apples, strawberries, melon balls, grapes, kiwi slices, pineapple chunks, etc.). Colored toothpicks help make this party food more attractive.
NOTE
A simple, yet favorite, tray for a party.
Pan Con Tomate, Rooster-Street Style
Makes 4 servings Prep. Time: 10 minutes Cooking Time: 5 minutes
1 crusty baguette
2 cloves garlic, cut in half
2 Tbsp. + 2 tsp. first cold-press extra-virgin olive oil, divided
1 small heirloom tomato, cut in half
1 large ball buffalo mozzarella, room temperature
1 Tbsp. chopped fresh basil
1 Tbsp. chopped fresh oregano
1 cup ricotta cheese, room temperature
2 tsp. fresh cracked black pepper
3.2-oz. packet Rooster Street Provisions speck, room temperature
1. Cut bread on a hard bias about ¾” thick.
2. Grill or toast bread lightly.
3. Once grilled or toasted, rub surface with garlic and drizzle with 2 Tbsp. olive oil.
4. Rub flesh side of tomato into the bread until well coated but not soggy.
5. Mash buffalo mozzarella with hands in a mixing bowl. Add herbs, ricotta, 2 tsp. olive oil, and black pepper to mixture and whisk to combine.
6. To assemble sandwiches, spread each piece of bread with 1 Tbsp. cheese mixture. Top with 2-3 slices speck.
NOTE
Enjoy with friends and a glass of white wine!
Crabbies
Makes 48 appetizer servings, or 12 main dish servings
Prep. Time: 25 minutes Baking Time: 1-4 minutes
½ cup (1 stick) butter
2 cups prepared cheese spread
1½ Tbsp. mayonnaise
½ tsp. garlic salt
7-oz. can crab meat or ½ lb. fresh or frozen crab
6 English muffins, split
1. Soften butter and cheese to room temperature.
2. Mix butter, cheese, mayonnaise, salt, and crab meat.
3. Spread on split muffins and place on baking sheet.
4. Broil until bubbly and crisp, from 1-4 minutes.
5. Cut each Crabbie into quarters to serve as an appetizer. Leave them uncut to serve as a main dish.
Makes 8 sandwiches
Prep. Time: 10-15 minutes Cooking Time: 10-15 minutes
1-lb. loaf of Thom’s Bread boule of your choice: rustic Italian, rosemary, or kalamata olive
about 1 cup chopped spinach
olive oil
butter, softened
8 oz. fresh mozzarella cheese in ¼” slices
1 large slicing tomato, heirloom preferred
½ avocado, sliced into ⅛”-thick pieces
salt and pepper, to taste
1. Cut boule in 10 slices, then cut each slice in half.
2. Lightly sauté spinach in olive oil, adding salt and pepper to taste.
3. Spread butter lightly on outsides of bread slices.
4. Press buttered slices lightly in panini press on medium-high for 20-30 seconds.
5. Assemble each panini in this order: 1 slice of boule, cheese slice, tomato slice, avocado slice, spinach, salt and pepper, 1 slice of boule.
6. Press in panini press for 2-3 minutes. Serve hot.
NOTE
Instead of a panini press, place the sandwich in a skillet and top with another heavy skillet to press the sandwich.
Molded Shrimp Spread
Makes 3 cups Prep. Time: 20 minutes Chilling Time: several hours
3-oz. pkg. lemon gelatin
1 cup boiling water
1 cup chili sauce
¼ cup horseradish
1 tsp. lemon juice
5-oz. can small shrimp, rinsed and drained
1. Add gelatin to boiling water, stirring until dissolved.
2. Chill until slightly thickened, then add all other ingredients.
3. Chill several hours in small mold until firm.
4. Unmold on serving dish and serve with crackers.
Makes 1 pint
Prep. Time: 20 minutes
½ lb. sharp cheese, grated
5-oz. can shrimp pieces, chopped
1 small onion, finely grated
1 tsp. celery salt
1 cup mayonnaise
1 Tbsp. Worcestershire sauce
1. Mix all ingredients and refrigerate.
2. Serve with an assortment of crackers.
Spinach Squares
Makes 10–12 servings Prep. Time: 20 minutes
Baking Time: 30 minutes Cooling Time: 10-15 minutes
1 cup flour
1 tsp. salt
1 tsp. baking powder
2 eggs, beaten
1 cup milk
6 Tbsp. butter (¾ stick), softened
2 cups fresh spinach or 1 pkg. frozen spinach
1 lb. sharp cheddar cheese, grated
1 onion, chopped
1. Sift flour, salt, and baking powder into a large bowl. Add eggs, milk, and butter, and mix well.
2. If using fresh spinach, cook, squeeze dry, and chop. If using frozen spinach, thaw and squeeze dry.
3. Add spinach, cheese, and onion to flour and egg mixture. Spread into a greased 9”x13” pan.
4. Bake at 350° for 30 minutes. Cool 10-15 minutes, or long enough so that you can cut the mixture into squares. Serve warm.
NOTE
This recipe disappears like magic at a party. It’s become a tradition in our family.
Makes 12–15 servings
Prep. Time: 20 minutes
Cooking/Baking Time: 10-20 minutes
1¼ lbs. fresh spinach
¾ cup (1½ sticks) butter
2 large onions, chopped
6 eggs, beaten
½ tsp. dried thyme
½ cup grated Parmesan cheese
1 Tbsp. garlic salt
1 scant Tbsp. pepper
1 lb. crab claw meat
2 cups herb bread filling, divided
1. Cook the spinach lightly. Chop it and squeeze dry.
2. Melt butter. Add all other ingredients except herb filling and mix well.
3. Add 1 cup herb filling and mix well.
4. Form mixture into small patties.
5. Grind 1 cup herb filling to make crumbs. Coat spinach patties with ground herb filling.
6. Deep fry or freeze for future use.
HINT
You can serve these as a main dish, a sandwich, or an appetizer.
From the other side of the Market stand . . .
SUE GLOUNER OF THE TURKEY LADY
Sue Glouner left corporate America and opened The Turkey Lady stand with her husband, Doug, in 2001. They offer turkey in many forms—fresh, smoked, as sausage (with some 18 different varieties), in salads.
She cares as deeply about the experience of Market as she does about the food she sells. “Market is an oasis in the center of a fast-paced, high-tech world. The relationships that you develop with your customers and other standholders can’t be fully described.
“There is such a passion for this Market. It’s a community. It’s a place for people from all walks of life to come. Standing here all day, I see everything.
“I won’t soon forget the night in December when Market stayed open late for the lighting of the City’s Christmas tree, just a few steps away from here on Penn Square. All the tuba players who had played outside as part of the ceremony came in here and played. It was so damp and cold out there, they were just grateful their fingers could work normally.
“I never had higher goose pimples than when the music from these dozens of tubas filled this cavernous building. I got my sister on the phone and said, ‘You gotta listen to this!’”
Makes 12 sliders Prep. Time: 20 minutes Cooking Time: 20 minutes
4 cups fresh spinach, stems removed
4 scallions, sliced thin
1 garlic clove, minced
1 lb. ground turkey
½ cup grated Locatelli Romano cheese
3 Tbsp. Worcestershire sauce
salt and pepper
3 Tbsp. olive oil
12 slider buns or small dinner rolls, toasted lightly
mayonnaise, sliced onions, and pickles, for serving
1. Combine spinach, scallions, garlic, turkey, Romano cheese, and Worcestershire sauce in bowl. Season with salt, and pepper.
2. Form turkey mixture into 12 patties.
3. Heat oil in large skillet over medium-high heat. Cook patties until golden brown and cooked through, about 5 minutes on each side.
4. Serve patties on buns with mayonnaise, onions, and pickles.
Crescent-Veggie Bar
Makes 10–12 servings
Prep. Time: 20 minutes Baking Time: 8-10 minutes Cooling Time: 20 minutes
2 8-oz. pkgs. crescent rolls
2 8-oz. pkgs. cream cheese, softened
1 pkg. ranch dressing mix
¾ cup mayonnaise
raw vegetables (broccoli, cauliflower, peppers, etc.)
½-1 lb. sharp cheese, grated
1. Pat crescent roll dough into a flat layer in 9”x13” baking pan.
2. Bake at 425˚ until brown, about 8–10 minutes. Cool.
3. Beat cream cheese, dressing mix, and mayonnaise together until smooth. Spread over baked crescent roll dough.
4. Chop vegetables finely and spread evenly over dough.
5. Cover with grated cheese, cut into squares, and serve.
Makes 24 servings Prep. Time: 30 minutes Cooking Time: 20-30 minutes
3 Tbsp. cooking oil, divided
½ lb. ground pork
½ lb. shrimp, shelled and deveined
¼ cup minced water chestnuts
1 lb. carrots, chopped
1 lb. cabbage, chopped
½ cup chopped onion
1 Tbsp. soy sauce
1 Tbsp. salt
1 Tbsp. black pepper
1 egg, beaten
24 egg roll wraps
oil for deep-frying
1. Heat 1 Tbsp. oil in frying pan and stir-fry pork about 5 minutes. Set aside.
2. Heat 2 Tbsp. oil in pan. Add shrimp, water chestnuts, carrots, cabbage, and onion. Cook, stirring constantly, until shrimp turns pink.
3. Add seasonings and cooked pork. Stir until all ingredients are well mixed.
4. Spoon ingredients onto egg roll wraps. Wrap ingredients in wraps and brush edges with beaten egg to hold them together.
5. Bring oil for deep-frying to 300°. Deep-fry egg rolls for 7 minutes or until golden brown. Drain off excess oil before serving.
Spiced Nuts
Makes 3-4 cups Prep. Time: 10 minutes Baking Time: 1 hour
2 Tbsp. cold water
1 egg white
½ cup sugar
½ tsp. salt
¼ tsp. ground cinnamon
¼ tsp. ground cloves
¼ tsp. ground allspice
¾-1 lb. pecan or walnut halves
1. Add water to the egg white and beat lightly with a fork.
2. Add all dry ingredients and mix well.
3. Add nuts to the mixture and stir to coat.
4. Place nuts flat-side down on a greased baking sheet.
5. Bake 1 hour at 250° until brown. Cool and store in a tin.
NOTE
My wife’s great-aunt from Hagerstown, Maryland, always serves these with her Christmas cookies.
Makes 48 squares
Prep. Time: 15 minutes Cooking Time: 5-10 minutes Standing Time: 1 hour
⅔ cup light corn syrup
2 Tbsp. butter
2 cups semi-sweet chocolate chips
1 tsp. vanilla
10-oz. pkg. Golden Graham cereal
3 cups mini-marshmallows, divided
1. Heat syrup, butter, and chocolate chips just to boiling in 3-quart saucepan, stirring constantly. Remove from heat and stir in vanilla.
2. In a large bowl pour mixture over cereal. Toss quickly until cereal is completely covered with chocolate.
3. Fold in marshmallows, 1 cup at a time.
4. Press mixture evenly into well-greased 9”x13” pan. Let stand until firm (about 1 hour).
5. Cut into 1½” squares. Store in cool place.
High-Fiber Snack
Makes 24 small bars Prep. Time: 10 minutes
3 cups quick oats
1 cup grated coconut
1 cup nuts or raisins
½ cup wheat bran or oat bran
¼ tsp. salt
1 cup honey
1 cup peanut butter
1. Mix dry ingredients in a bowl.
2. In a separate bowl, mix honey and peanut butter.
3. Combine the two mixtures.
4. Pack into a 9”x13” pan or roll into balls. Refrigerate before cutting into bars.
Prep. Time: 30 minutes
Cooking Time: 40 minutes
4-6 cups Concord grapes
4-6 cups sugar
2 Tbsp. water
1. Mix all ingredients in a large stockpot and heat slowly until sugar dissolves.
2. When mixture comes to a full boil, boil for 20 minutes. Squeeze through a food press and put spread into canning jars. Follow manufacturer’s directions for your canner to process the spread and seal the jars.
TIP
Delicious spread for homemade bread!
Cool Orange
Makes 4 servings
Prep. Time: 5 minutes
½ cup frozen orange juice concentrate
¾ cup water
¾ cup milk
⅓ cup sugar
¾ tsp. vanilla
9 ice cubes, broken
Blend all ingredients in blender and serve.
TIP
Delicious and refreshing summertime drink!
Makes 24 8-oz. servings
Prep. Time: 5 minutes
½ gallon milk
½ gallon orange juice
1 pint orange sherbet
½ gallon orange drink
16-oz. bottle ginger ale
Combine all ingredients and serve.
Cranberry Frappé
Makes 25 servings (5 quarts)
Prep. Time: 15 minutes
12-oz. can frozen cranberry or red raspberry juice
water
46-oz. can unsweetened chilled pineapple juice
1 cup sugar
½ gallon red raspberry sherbet
1 quart lemon-lime soda or 1 quart sparkling raspberry juice, chilled
1. Mix cranberry juice with water as directed on can.
2. Add pineapple juice and sugar. Mix well.
3. Cut sherbet into pieces and place in punch bowl.
4. Add juice mixture and mix well. Immediately before serving, pour in carbonated beverage and stir well.
Makes 23 8-oz. servings
Prep. Time: 10 minutes
9 cups cranberry juice
9 cups unsweetened pineapple juice
4½ cups water
1 cup brown sugar
¼ tsp. salt
4½ tsp. whole cloves
4 broken cinnamon sticks
1. Mix cranberry and pineapple juices with water, brown sugar, and salt.
2. Pour into 30-cup percolator.
3. Place cloves and cinnamon sticks into the filter.
4. Turn on percolator and serve hot when it is finished.
Party Punch
Makes 1½ gallons
Prep. Time: 10 minutes
1 lemon
2 limes
2 9-oz. cans frozen orange juice concentrate, thawed
3 46-oz. cans pineapple juice
6 cups cold water
42 oz. ginger ale, chilled
1. Squeeze the juice from the lemon and limes and place in punch bowl.
2. Stir in orange juice concentrate, pineapple juice, and water. Chill.
3. Before serving, add ginger ale.
TIP
Garnish with frozen lime, lemon, or orange slices.
Makes 38–40 servings
Prep. Time: 15 minutes
Cooking Time: 10 minutes
Chilling Time: at least 6 hours
Thawing Time: approximately 1 hour
46 oz. water
3 cups sugar
5 medium-sized ripe bananas
46-oz. can pineapple juice, divided
6 oz. orange juice concentrate
4 Tbsp. lemon juice
6 quarts ginger ale
1. Combine water and sugar in a saucepan. Bring to a boil, stirring until sugar is dissolved. Boil gently for 3 minutes uncovered. Cool.
2. Combine bananas and half of pineapple juice in blender.
3. Add sugar syrup and remaining pineapple juice to banana mixture.
4. Add orange and lemon juice and mix thoroughly.
5. Divide mixture into 3 containers and freeze at least 6 hours.
6. Before serving, thaw mixture to a very thick, chunky consistency, approximately 1 hour.
7. When ready to serve, slowly add 2 quarts ginger ale to each container of mixture. Stir until mixture is a slushy, pourable consistency.
TIP
Garnish each cup with a floating orange slice or half a strawberry. Very refreshing for hot summer days.
Makes 3-4 quarts
Prep. Time: 15 minutes Cooking Time: 10 minutes
1 qt. 1”-thick slices rhubarb
water
2 cups sugar
2 cups water
6 lemons
1½ cups pineapple juice
1 quart ginger ale
1. Cover rhubarb pieces with water and cook about 10 minutes until soft. Drain. This makes about 3 cups juice.
2. Dissolve sugar in 2 cups water and cook about 10 minutes.
3. To sugar syrup add juice of lemons and pineapple juice.
4. Mix well and add rhubarb juice. Mix again.
5. When ready to serve, add ginger ale and ice cubes.
Concord Grape Juice
Makes 6-8 quarts
Prep. Time: 30 minutes Cooking Time: about 3 minutes
8 lbs. Concord grapes
4 qts. water
¾ lb. granulated sugar
1. Weigh grapes after removing stems.
2. Wash grapes and cover with water in a kettle. Let boil until shells and grapes are separated.
3. Pour mixture first through a coarse sieve and then through a fine sieve. Repeat process several times.
4. Add sugar to strained juice and boil for 5 minutes.
5. Can juice in canning jars according to manufacturer’s directions.
NOTE
I serve this mixed with ginger ale after our Christmas dinner.
Makes 6½ quarts
Prep. Time: 15 minutes
Standing Time: 30 minutes
6 lemons
4 cups sugar
6 cups hot water
4½ qts. cold water
1. Slice lemons into thin rounds and remove seeds.
2. Place lemon slices into a large bowl or kettle. Add sugar and pound with a wooden mallet to extract the juice.
3. Let stand for 30 minutes. Add hot water and stir until sugar is dissolved.
4. Allow to cool until you can squeeze the juice from the lemon slices. Discard the slices.
5. Stir in the cold water. Serve over ice.
NOTE
Using the rind, pulp, and juice gives this an excellent flavor and quenches thirst.