With three weeks until T-Day, we decided to go all Thanksgiving until then. So deep in the Shop Cheap Kitchen we find recipe researcher Sheila Kern coming up with ideas that will make your holiday simple and simply delicious. This week we give you appetizers. Followed by side dishes on Nov. 12; desserts on Nov. 19; and leftovers on Nov. 26, which is Thanksgiving Day. Enjoy!
Cranberry Cocktail Meatballs
Yield: 4 to 5 dozen meatballs, depending on the size
A flavorful appetizer meatballs, baked then kept warm in the slow cooker. If you need something quicker, combine your own favorite frozen meatballs with the sauce ingredients, then cook on HIGH in the slow cooker for about 2 hours.
2 pounds ground beef
1 cup corn flake crumbs
1/4 cup chopped, fresh parsley
1/3 cup ketchup
1/4 cup minced onions
2 tablespoons soy sauce
1/4 teaspoon garlic powder
1/4 teaspoon pepper
1 can (16 ounces) cranberry sauce, jellied or whole cranberry sauce
12 ounces chili sauce
1 tablespoon brown sugar, firmly packed
2 teaspoons lemon juice
In a large bowl, combine ground beef, corn flake crumbs, parsley, eggs, ketchup, onion, soy sauce, garlic powder and pepper. Blend ingredients well and form into small balls, about 3/4-inch in diameter. Place in a casserole or baking pan. Heat oven to 300°.
While meatballs are cooking, combine cranberry sauce, chili sauce, brown sugar, and lemon juice in a saucepan. Cook, stirring, over medium heat until mixture is blended. Pour hot sauce over meatballs in casserole. Bake for about 45 minutes, depending on the size of the meatballs. Transfer to crockpot and keep on LOW for serving.
Mushroom-Garlic Cream Tartlets
Makes 24 tartlets
2 tablespoons butter or margarine
1 package (8 oz) fresh mushrooms, finely chopped
1 tablespoon all-purpose flour
1 tablespoon finely chopped onion
2 cloves garlic, finely chopped
1/2 cup whipping cream
1/4 cup grated Parmesan cheese
1 can (8 oz) Pillsbury refrigerated crescent dinner rolls or 1 can (8 oz) Pillsbury Crescent Recipe Creations refrigerated seamless dough sheet
2 tablespoons chopped fresh parsley
Heat oven to 350°F. In 10-inch skillet, melt butter over medium heat. Add mushrooms, flour, onion and garlic; mix well. Cook about 5 minutes, stirring frequently, until vegetables are tender. Add cream and cheese; mix well. Cook 2 to 3 minutes, stirring frequently, until most of liquid has evaporated.
If using crescent rolls: Unroll dough into 2 long rectangles; firmly press perforations to seal. If using dough sheet: Unroll dough; cut into 2 long rectangles.
Cut each rectangle into 12 squares. Place 1 square in each of 24 ungreased miniature muffin cups. Firmly press in bottom and up sides of cups, leaving corners of dough extended over edges of cups. Spoon 1 heaping teaspoon mushroom mixture into each cup.
Bake 9 to 12 minutes or until golden brown. Sprinkle with parsley. Cool 5 minutes. Remove tartlets from pan. Serve warm. Cover and refrigerate any remaining tartlets.
Recipe courtesy Emeril Lagasse, originally appearing in Emeril's Potluck, HarperCollins Publishers, New York, 2004
Show: Emeril Live Episode: Going Nuts
1/2 teaspoon ground cumin
1/2 teaspoon cayenne pepper
1/2 teaspoon ground cinnamon
4 cups unsalted mixed nuts, such as walnuts, pecans, hazelnuts, and almonds
4 tablespoons unsalted butter
6 tablespoons brown sugar
1 teaspoon salt
Mix spices and reserve
Heat the nuts in a dry skillet and cook, stirring frequently, until they begin to toast, about 4 minutes. Add the butter and cook, stirring, until the nuts begin to darken, about 1 minute. Add the spices, the sugar, 1 tablespoon water, and the salt and cook, stirring, until the sauce thickens and the nuts are glazed, about 5 minutes.
Remove the nuts from the heat and transfer to a baking sheet lined with aluminum foil, separating them with a fork. Let the nuts stand until cooled and the sugar has hardened, about 10 minutes. Store in an airtight container.
Artichoke Dip With Roasted Red Peppers
1 cup mayonnaise
1 cup grated Parmesan cheese
1 can or jar (12 to 14 ounces) artichoke hearts, drained, not marinated
1/8 teaspoon garlic powder
1/8 teaspoon onion powder, optional
1/4 cup minced roasted red pepper
Combine all ingredients; spread in a pie plate or shallow 1-quart baking dish. Bake at 350° for 30 minutes. Serve cold or heat in the oven for about 10 minutes at 350°. Don't reheat in the microwave or dip might separate.
Herb and Garlic Goat Cheese Dip
Makes about 1 1/4 cups
Serve this fresh herbed twist on goat cheese with crisp endive leaves, carrot sticks, crackers or tortilla chips for dipping.
5 ounces fresh goat cheese
2/3 cup low-fat sour cream
3 green onions (white and most of green part), chopped
1 tablespoon chopped parsley
1 tablespoon chopped basil
1 large or 2 small garlic cloves
Sea salt and freshly ground black pepper
Combine goat cheese and sour cream thoroughly with a whisk or food processor. Stir in remaining ingredients by hand. Let flavors blend in refrigerator for several hours (or overnight) before serving. Taste and adjust seasoning with salt and pepper before serving..