The
Electric Gourmet Show - April 2002
by Richmond Power & Light
www.RP-L.com
Bacon Wraps
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.
Chili Con Queso
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.
Hasty Hots
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.
Recipes from Kathy Kowalski