Moose and Bear Mini Meatballs
1/4 c. whipping cream
3 tbsp. water
1/4 c. fine Holland Rusk crumbs
1 tsp. dried basil or 2 tsp. fresh basil
1/4 tsp. cayenne pepper
1 tsp. salt
1/4 lb. ground moose, bear or venison
1/4 lb. ground pork
2 tbsp. grated onion
Combine the cream and water in a small bowl, then add crumbs, mixing until crumbs are moistened. Combine the basil, pepper, salt, beef, pork and onion in a mixing bowl and mix thoroughly. Add the crumbs mixture and mix until well blended, then shape into 1 inch balls. Saute in a small amount of butter in a fry pan until browned on all sides. Shake the fry pan occasionally to keep the balls round. Add favourite sauce to warm. I like Dianas BBQ hot sauce or you can also serve with plum sauce in separate container for dipping. Makes 16-20.
1 pkg. chopped spinach freshly cooked or frozen
1 cup light or regular sour cream
1 cup of light or regular mayonnaise
1 pkg. Knorr vegetable mix
Mix sour cream, mayonnaise and vegetable mix together. Drain and add spinach.
Serve with pumpernickel bread and/ or flavoured bagels sliced bite size! (cheese, everything, pumpernickel…)
(Prepare at least 30 minutes before serving to give the vegetable mix enough time to soften.)
15 or more slices crusty Italian bread, halved crosswise
2 lg. garlic clove, crushed and minced
6 tbsp. extra virgin olive oil
8 lg. firm ripe tomatoes, peeled, seeded and chopped
Salt and pepper
1/4 c. minced fresh basil leaves
1/4 c. minced fresh parsley
1/4 lemon squeezed or 2 tsp lemon juice
1/4 tsp ground sage
Preheat the broiler. Arrange the slices of bread on a baking sheet and broil 5 inches from the heat until lightly browned. Turn and brown the other side. In a small bowl, combine the garlic, and 5 tablespoon of the olive oil, and brush the mixture on one side of the bread slices. In a bowl add 1 tablespoon of oil, the tomatoes, salt, pepper, basil, parsley,sage and lemon juice. Top the toasted slices with the tomato mixture and sprinkle with parmesean cheese or leave mixture in serving bowl surrounded by toasted garlic bread. Serves 6-10.
2 (8 oz.) pkgs. Light or regular cream cheese
1 (16 oz.) light or regular sour cream
2 pkgs. Mild taco seasoning dip mix
1 sm. to med. Red or spanish onion
1 sm. head of lettuce
8 oz. shredded chedder and Monterey Jack cheese
2 tbsp. minced HOT jalapeno peppers Optional
Blend together cream cheese, sour cream and taco dip mix. Put into a flat container.
Spread mild Salasa thinly over top
Finely chop onion, dice the tomatoes, shred the head of lettuce into thin, short peices . Layer the vegetables over the cream cheese mixture.Top with shredded cheeses. Chill. Top with jalapeno peppers (optional) or have separate bowl on side. Serve with variety of Nacho chips (Purple, lime flavour, yellow and white).