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Kathy
Kowalski works
for O.W. Krohn & Associates, but enjoys catering on
the side.
She and our hostess, Ruth Mills
from WCTV, cooked up a feast of finger foods that the
guest audience gobbled down!
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Bacon Wraps |
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1
lb Bacon
1 box Bread Sticks
Parmesan Cheese
Lay
down several layers of paper towels. Take one piece of
bacon and wrap diagonally around one bread stick. Lay
on the paper towels.
Continue
with each piece of bacon and bread stick, lining them
up close to each other. Cover with several layers of paper
towels.
Microwave
on high for 8 to 12 minutes, depending on your microwave.
Microwave until they appear crispy, but not burnt. Remove
from microwave and lay on fresh paper towel. Sprinkle
with parmesan cheese. Cool. Store in a baggie or container.
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Chili
Con Queso
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1
lb box of mild Mexican Velveeta cheese
1/2 lb Monterey Jack Cheese
1 (4.5 oz) can chopped green chilies
1 can Ro-Tel tomatoes, drained
1 bunch green onions, chopped
1/2 stick (1/4 lb) of real butter
1/4 C Half and Half
Sauté
chopped onion, green chilies, and To-Tel tomatoes in butter.
Add
Velveeta Cheese and Monterey Jack Cheese over low heat,
stirring often. Add Half and Half and stir until all is
smooth. Serve warm with nacho chips. Also great on hamburgers.
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Hasty
Hots
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4
green onion, finely chopped
1/2 C grated Parmesan Cheese
Approx. 6 TBLS Mayonnaise
Approx. 2 dozen slices cocktail rye bread,
sliced
French bread, rolls, or bagel chips
Stir together onions, cheese, and mayonnaise until well
blended, adding more mayonnaise, if necessary to make a
firm spreading consistency. Toast one side of bread. Spread
cheese mixture on untoasted side and broil about 6 inches
below broiler until bubbly and lightly browned (about 3
minutes). Remove from oven and serve immediately. Can also
sprinkle fresh dill or basil on top of them before serving.
Makes about 2 dozen appetizers. |
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