Iowa or Doc,
I hear you two guys put Martha Stewart to shame on recipies so I need some ideas on a fruit salad and other finger foods for BT and I wedding reception. Just simple stuff would be nice due to the fact I have 5000 other things to get done as well. Thanks....... Mrs. BT to be.

Ham Salad Finger Rolls

4 lbs chopped ham (you can find it at the deli counter. Tell them how much you want and ask to have it ground, or chopped)
1 cup mayonnaise
1/4 cup mustard
1/4 cup hot dog relish
1 medium onion, chopped fine
2-3 dozen finger rolls, of your choice (how big the rolls are and how much filling you use, depends on how many this recipe yields)


1. If you didn't have the ham ground at the deli, then cut into 2" chunks and fill blender about 1/2 full.
2. Pulse on CHOP until finely ground, then put in a lg. bowl. Repeat this step until all the ham is ground.
3. Add mayonnaise, mustard, relish, and onion. Mix well.
4. Chill until ready to make rolls.
5. When ready to make rolls, slice the rolls on the side with a sharp knife.
6. Put as much into each roll as you like.
7. Place on a serving platter.

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Cheesecake Strawberries

24 large strawberries, hulls removed
12 oz cream cheese, at room temperature
1 teaspoon vanilla
3 tablespoons confectioners' sugar
1/2 cup almonds or pistachios, chopped fine in the blender


1. Place cream cheese in a bowl, and microwave for 30 seconds, so that it's soft.
2. Whip together the cream cheese, vanilla, and sugar.
3. In the center of each strawberry, using a sharp knife, make a hole in each one, as deep as you can without going out the bottom.
4. Spoon or pipe the filling into each hole.
5. Dip cheesecake end of strawberry into chopped almonds or pistachios, making sure you completely cover the cheesecake with the nuts.
6. Lay strawberries in a pretty serving dish.
7. Sprinkle with any leftover nuts around the dish.
8. Chill, and serve.
9. Makes 24 servings.

Bacon Cheese Ball

This recipe will make 1 large or 2 small cheese balls.

2 (8 oz) packages cream cheese
1/2 cup Miracle Whip
1/2 cup grated parmesan cheese
10 slices crisp bacon, crumbled
1/4 cup green onions, diced


1. Mix cream cheese and Miracle Whip together with electric mixer.
2. Add all other ingredients and mix by hand.
3. Shape into 1 large or 2 small cheese balls and refrigerate for about 3-4 hours.
4. Serve with your favorite crackers.

Wedding Punch

3 (3 oz) packages cherry gelatin
9 cups boiling water
4 cups sugar
4 cups water
2 (46 oz) cans pineapple juice
6 ounces frozen orange juice
4 tablespoons lemon juice
1 (2 liter) bottle ginger ale


1. Dissolve the gelatin in the boiling water in a large saucepan.
2. In a separate saucepan boil together the sugar and 4 cups water.
3. Add the pineapple juice, orange juice and lemon juice. Cool.
4. Combine the gelatin and juice mixtures.
5. Pour into plastic containers and freeze. Set out about 3 hours before serving.
6. Add the ginger ale just before serving.
7. The punch will be slushy.

Fruit Salad

1/2 cup lime juice
1/2 cup water
1/2 cup sugar
1 large banana, sliced diagonally
1 pint blueberries, divided
2 large nectarines, sliced
1 pint strawberries, hulled and halved
1 cup watermelon balls
1 cup seedless grapes, green
1 kiwi, peeled and sliced
dark sweet cherries, with stems (to garnish)

1. In bowl, stir lime juice, water and sugar until sugar dissolves. Add sliced bananas and set aside.
2. In large serving bowl, preferably glass, layer blueberries (reserve 1/2 cup for garnish), nectarines, strawberries, banana, watermelon and grapes.
3. Garnish with reserved 1/2 cup blueberries, the kiwi and dark black cherries.
4. Pour lime-sugar syrup over fruit, cover loosely and chill before serving.

This doubles well.

Chipped Beef Dip

This is a dip served in a bread bowl with the scooped out bread cut into bite sized squares to dip with.

1 jar dried beef, sliced, cut into small pieces
1 cup mayonnaise,
1 cup sour cream,
1 teaspoon dill, do not add more....it will get very salty
1 teaspoon celery seeds
2 teaspoons fresh onions, minced
1 loaf bread, unsliced (use your favorite bread)


1. Slice the top of the bread off.
2. Using a knife cut out the inside (being careful not to cut all the way through the bread). Cut the hollowed out bread and the cut off top into bite sized squares.
3. Put in a sealed container.
4. Mix the rest of the ingredients together and put in the bread "bowl" on a platter.
5. Arrange the bread squares around the bowl.
6. I always buy extra bread for dipping.
7. Don't forget to eat the bowl too.
8. All of this can be made days ahead and the dip actually is BETTER after a cpl days.

Herbed Gougere Puffs

1 cup water
1/2 cup butter or margarine
1/4 teaspoon salt
1 cup all-purpose flour
4 eggs
1 cup swiss cheese, Shredded
1/4 cup parmesan cheese, Shredded
1 tablespoon fresh parsley, minced
1 tablespoon fresh dill, chopped or 1 teaspoon dill weed, chopped
1 tablespoon fresh chives, chopped or 1 teaspoon dried chives, chopped


1. In 2-quart saucepan, heat 1 cup water, butter and salt to a boil.
2. Remove from heat and add flour all at once, beating until smooth.
3. Return saucepan to medium heat; cook, stirring constantly, until dough becomes stiff and pulls away from sides of pan, about 5 minutes.
4. Remove from heat and beat in eggs, one at a time. Stir in 2/3 cup Swiss cheese, Parmesan cheese, parsley, dill and chives.
5. Lightly grease one or two baking sheets.
6. Drop heaping tablespoon of dough onto baking sheet, forming one 15 inch or two 8-inch rings, with dough barely touching.
7. Sprinkle with rema ining 1/3 cup Swiss cheese. Bake at 425 degrees F 25 minutes or until puffed and golden brown.
8. Serve warm.

Marinated Green Peppers

6 green peppers
1 cup white wine vinegar
2 tablespoons water
1/2 cup olive oil
1 bay leaf
1 teaspoon salt
1 teaspoon sugar
3 peppercorns, bruised
2 cloves garlic, peeled


1. Wash peppers, cut in half, remove seeds and fibrous linings.
2. Dry the pepper halves and place them under high heat in the broiler.
3. Broil until the skins are brown.
4. Remove from fire and peel off burnt surface. Combine the vinegar, water, oil, bay leaf, salt, sugar, peppercorns and garlic in a jar.
5. Shake well to blend.
6. Put peppers in a jar.
7. Pour marinade over them.
8. Store in the refrigerator for at lest 3 hours.
9. These are usually served as a pickle or relish.

Bacon and Cream Cheese Stuffed Mushrooms

8 ounces cream cheese, softened
4-6 slices bacon, fried and crumbled, reserve fat
1 small onion, finely chopped
20-25 large mushrooms, stems removed
8 mushroom stems, finely chopped

1. Preheat oven to 350°F.
2. Saute onion and mushroom stems in bacon fat until tender.
3. Drain off excess fat.
4. Mix crumbled bacon, onion and stems with softened cream cheese until the mixture is workable.
5. Stuff each mushroom and bake for 10-15 minutes.
6. Finish under the broiler just until tops are golden.

Pineapple Cheese Ball

2 (8 oz) packages cream cheese, softened (low fat does not work)
1 (8 1/2 oz) can pineapples, crushed, drained very well
2 cups pecans, chopped
1/4 cup green peppers, finely chopped
2 tablespoons onions, finely chopped
1 tablespoon seasoning salt


1. Beat cream cheese with fork until smooth.
2. Gradually stir in pineapple, 1 cup pecans, green pepper, onion and salt; chill.
3. Shape into ball; roll in remaining nuts.
4. Refrigerate until well chilled.
5. Garnish with pineapple slices, cherries and parsley.
6. Makes about 40 appetizer servings.
7. The green pepper gets liquid when you process it in the food processor.
8. I have to blot it with a paper towel.
9. When I made the ball with the low fat cream cheese I either did not drain the green pepper and pineapple well or it was the cream cheese. Ever since I have used regular cream cheese and have not had a problem.

Bacon Horseradish Dip

1 cup Mayonnaise
1/4 cup bacon bits
1 cup sour cream
1/4 cup prepared horseradish


1. Stir all ingredients until well mixed. Cover; chill. Makes 2 cups.

Cajun-Style Chicken Nuggets

1 envelope onion soup mix
1/2 cup plain breadcrumbs
1 1/2 teaspoons chili powder
1 teaspoon ground cumin
1 teaspoon thyme leaves
1/8 teaspoon crushed red pepper flakes, or more to taste
2 lbs boneless chicken breasts (cut into 1-inch pieces)
oil

1. In a large bowl, combine the onion recipe soup mix, bread crumbs, chili powder, cumin, thyme, and pepper.
2. Dip the cubed chicken in bread crumb mixture, coating well.
3. In a large skillet, heat 1/2-inch oil over medium temperature and saute chicken, turning once, until done; drain on paper towels.
4. Serve warm and, if desired, with assorted mustards and other condiments (blue cheese dip or buttermilk dressing are good).

Chicken Pate

1 1/2 cups chicken breasts, cooked,minced
8 ounces neufchatel cheese, softened
3 tablespoons onions, Chopped
2 tablespoons dry sherry
2 tablespoons mayonnaise
2 teaspoons lemon juice
1/4 teaspoon hot sauce
1/8 teaspoon nutmeg, Ground
1 dash paprika

1. Combine chicken (which has been finely chopped), Neufchatel, onion, sherry, mayonnaise, lemon juice, hot sauce, and nutmeg in container of electric blender; process until smooth.
2. Transfer mixture to a 2 cup mold coated with cooking spray (Pam).
3. Cover, and chill overnight.
4. Unmold onto a serving plate.
5. Sprinkle with paprika.
6. Garnish with parsley sprigs, if desired.
7. Serve with Melba toast rounds or unsalted crackers.

Marinated Crab Claws

1 lb crab fingers
1 cup olive oil
1/4 cup lemon juice
3/4 teaspoon black pepper
3/4 teaspoon sugar
1/2 cup vinegar
1 teaspoon tarragon
3/4 teaspoon salt
1 cup parsley
1 cup scallions
1 cup celery
4 cloves garlic (4-10)


1. Mix all together, pour over crab fingers and chill for two hours.

Spinach dip

1 package frozen spinach, thawed and drained
1 cup sour cream
1 cup mayonnaise (not miracle whip)
1 package Knorr vegetable soup mix (or onion soup mix)
1 can water chestnuts, drained and chopped (optional)
1/2 chopped onion


1. Thaw and drain the spinach.
2. Squeeze the spinach with paper towels to remove excess water.
3. Mix all ingredients together in a bowl.
4. Let set in the fridge for a couple hours before serving.
5. I like to use a round loaf of bread for serving it in.
6. Scoop out the loaf and place dip inside.
7. I use what I scoop out for making croutons.
8. Serve with fresh veggies

Spicy Tequila-spiked Cherry Tomatoes

1 lb cherry tomatoes (about 35)
1 fresh jalapeno chilie
1 teaspoon unflavored gelatin
1/3 cup V8 vegetable juice or tomato juice
3 tablespoons white tequila
1 tablespoon minced white onions
1 tablespoon minced fresh coriander leaves
1/4 teaspoon salt
1/4 teaspoon celery salt
35 fresh coriander leaves, for garnish

1. Cut off 1/4-inch from blossom end (opposite stem end) of each tomato and with a 1/4-teaspoon measure carefully scoop out seeds.
2. Wearing rubber gloves, seed and mince jalapeño.
3. In a small saucepan sprinkle gelatin over vegetable-juice cocktail or tomato juice and let stand 1 minute to soften.
4. Heat mixture over moderately low heat, stirring, until gelatin is dissolved.
5. Remove pan from heat and stir in jalapeño and all remaining ingredients except tomatoes.
6. Cool filling slightly.
7. Using a small spoon and holding each tomato over saucepan, spoon filling into tomatoes, arranging tomatoes on a platter as filled.
8. Chill tomatoes, covered, 4 hours, or until filling is set, up to 1 day.
9. Garnish each tomato with a coriander leaf.

Red Lobster's Ultimate Fondue

1 cup Velveeta cheese, cubed
1 cup swiss cheese, grated
1 can Campbell's cream of shrimp soup
1 cup milk
1/2 teaspoon cayenne
1/2 teaspoon paprika
1 broiled lobster tail
cooked shrimp
crusty bread


1. Combine everything but the lobster tail, shrimp, crusty bread in a medium saucepan and heat over low heat until melted.
2. stir occasionally.
3. When melted, stir in the lobster meat or shrimp meat.
4. Garnish with red pepper if desired and serve with the crusty bread.

Tomato platter with cheese

1 bunch basil
2 red tomatoes, sliced thin
2 yellow tomatoes, sliced thin
3 sprigs thyme
1 lb mozzarella cheese, sliced thin
capers
5 anchovy fillets, drained and cut up-optional
1/2 cup black olives, cut in half
salt
extra virgin olive oil

1. At one end of the platter line up four slices of tomatoes-red, yellow, red, yellow.
2. Then a slice of cheese on each, then a basil leaf.
3. Repeat.
4. Drizzle with olive oil, strip the sprigs of oregano and sprinkle over all along with the anchovies if using, the olives and capers to taste.
5. Sprinkle with salt and serve cold.

Marinated Okra

2 lbs okra
1/4 cup red wine vinegar
1/2 cup olive oil
1 teaspoon Dijon mustard
1 small grated orange, rind of (no white attached please)
3 teaspoons fresh orange juice
1/2 teaspoon cumin
salt and pepper

1. Steam or blanch the okra for 3-5 minutes.
2. Plunge into cold water-drain and set aside.
3. Combine the vinegar, oil, mustard, orange peel, juice, cumin, salt and pepper.
4. Whisk well, pour over okra and marinate several hours or overnight.
5. Drain and arrange on a serving platter to be eaten as finger food.

Potted Cheese

Serve this cheese spread with an assortment of crackers and melba toast.

1 lb aged cheddar cheese, shredded
1 (8 oz) package cream cheese, softened
1/3 cup fresh green onions, finely chopped
4 tablespoons fresh parsley, minced
2 tablespoons mayonnaise
2 tablespoons dry sherry
1 tablespoon hot English mustard, prepared
1 tablespoon Worcestershire sauce
1 tablespoon brown sugar
1 dash cayenne
1/3 cup almonds, chopped,toasted


1. Beat together the grated cheddar and cream cheese until very smooth.
2. Add the green onion,parsley, sherry, mayo, mustard, brown sugar, worcestershire, and cayenne.
3. Mix well.
4. Pack into a wide mouth crock or other attrative dish.
5. Cover with cooled toasted almond.
6. Cover& chill 24 hours.
7. Bring to room Temperature 30 minutes before serving.

Cherry Peppers Stuffed with Feta

These lovely round small peppers come in red, yellow and green, they are sweet but range in heat, from mild to medium hot, sold fresh or pickled they make a very flavourful appetizer, can be filled with almost anything

8 sweet red cherry peppers (fresh or pickled)
1/3 cup crumbled feta cheese
1 tablespoon mayonnaise
3 tablespoons chopped black olives
3 tablespoons chopped green onions
1 tablespoon toasted pine nuts
1 dash cayenne pepper


1. Cut red cherry peppers in half, vertically, leaving stem for presentation.
2. Remove seeds.
3. Drain well on paper towel.
4. In a small bowl combine all remaining ingredients and mix well.
5. Spoon filling into pepper halves.

Fruit Dip

1 jar marshmallow creme
1/4 teaspoon nutmeg
8 ounces cream cheese, softened
1/2 teaspoon cinnamon

1. Beat together.
2. Serve with fruit.

Smoked Salmon Canapes

3 medium cucumbers
2/3 cup reduced-fat cream cheese
1/4 cup smoked salmon, chopped
2 tablespoons horseradish
32 slices pumpernickel rounds
1/4 cup red caviar
parsley or dill sprigs (to garnish)

1. With a vegetable peeler remove and disgard a long strip of the green outer peel.
2. On the same side continue to pare long thin strips edged in dark green until you reach the seedy portion (You should get about 3 strips) Rotate the cuke a quarter turn and continue paring.
3. You will need 3 dozen strips Bring a saucepan of water to a boil and add strips and blanch for 5 SECONDS Refresh in cold water and dry on paper towels.
4. Blend together the cream cheese, smoked salmon and horseradish.
5. (You can do the strips and mix the salmon/ cheese the day before you are serving, store in the fridge) Shortly before serving spread the cheese/salmon mixture on the pumpernickle rounds, Drape a cuke strips on each and top with a small dollop of cavier.
6. Garnish the serving platter with parsley or dill.

Chickpea, Avocado and Sundried Tomato Salad

1 can chickpeas
1-2 ripe avocado, , diced
2 cups shredded cabbage
1/2 cup pitted olives
1/2 cup sun-dried tomatoes, chopped (If preferred, you could soak the Sundried tomatoes in boiling water for about 5-10 minutes until soft)
1-2 spring onion, chopped
1-2 tablespoon fresh parsley, chopped
1/2 cup cold extra virgin olive oil
1/2 teaspoon herb-seasoned salt

1. Place the cabbage, chickpeas, olives, Sundried tomatoes and avocado into a large bowl.

2. Dressing:

3. Blend spring onions, parsley, salt and olive oil.
4. Pour over salad ingredients.

THANK YOU SO MUCH!
Please keep sending cause I'll keep writing until my hand falls off. HAHA

Olive tapenade

2 cups pitted kalamata olives
3 cloves garlic
1 cup pine nuts
1 cup roasted red peppers, seeded and drained
salt and pepper, to taste
3/4 cup extra virgin olive oil

1. Place all ingredient except olive oil in food processor or blender, process, slowly adding olive oil, until a paste texture is achieved.
2. Serve on crackers or bread.

Sweet and Spicy Pecans

1/2 lb chopped pecans or pecan halves
2 tablespoons butter or margarine, melted
2 tablespoons sugar
1/4-1/2 teaspoon cayenne pepper

1. Mix the pecans and melted butter in a foil-lined jellyroll pan.
2. Put in a 350 degree oven and bake for 5 minutes.
3. Mix together the sugar and pepper; sprinkle half the sugar mixture over the pecans and bake for 5 more minutes, stirring once.
4. Take pan out of oven and sprinkle remaining sugar mixture over pecans; toss to coat.

Bacon Filled Cherry Tomatoes

1 lb bacon, fried and crumbled
1/4 cup green onions, chopped
2 tablespoons parsley, chopped
1/2 cup mayonnaise
24 cherry tomatoes

1. Combine all the ingredients except the tomatoes.
2. Cut a thin slice off the top of each tomato. With a small spoon, hollow out the tomatoes and fill each tomato with bacon filling.

Hors D' Oeuvres Tray

1 package cocktail franks
1 jar maraschino cherries
1 can pineapple chunks
1 lb cheddar cheese, in chunks
1 lb mozzarella cheese, in chunks
1 jar olives
1 package cherry tomatoes
1 box toothpicks

1. brown meat, drain and cool.
2. Put three different items on each toothpick alternating so each one is different (cheese, meat, tomato or pineapple, meat, olive, etc).
3. Lay on platter and serve or cover and refrigerate.

Antipasto Platter

This is great layered as instructed in the recipe or for more finger type eating I leave out the lettuce and just kind of roll everything up and arrange.

2 heads iceberg lettuce
1 tablespoon garlic powder
1 tablespoon dried oregano
1 (8 oz) bottle Italian salad dressing
1 lb thinly sliced cooked ham (I used GOOD ham)
1 lb sliced provolone cheese
1/2 lb genoa salami, thinly sliced
1/2 lb pepperoni
1/4 lb capicola
1/4 lb prosciutto, thinly sliced
1/4 lb thinly sliced roast beef
8 oz fresh mushrooms (I try to get smaller ones)
1 (6 oz) can marinated artichoke hearts
2 (7 oz) jars roasted red peppers
1 (14 oz) can black olives
1 cup pepperoncini peppers
1/2 lb fresh mozzarella balls (the ones I get are smaller than golf balls)
1/4 cup fresh grated parmesan cheese


1. Remove large outer leaves from lettuce.
2. Arrange about 1/3 of the lettuce in a layer on a large serving platter (I leave about a 1-inch rim between the lettuce and the edge of platter).
3. Sprinke with 1/3 of the garlic powder, 1/3 of the oregano and desired amount of salad dressing.
4. Layer with ham and Provolone cheese.
5. On top of the Provolone, layer another 1/3 each of the lettuce, garlic powder and oregano and desired amount of salad dressing.
6. Then layer Genoa and Capacola.
7. Repeat layering with remaining lettuce, garlic powder, oregano, salad dressing, pepperonis, prosciutto and roast beef.
8. Layer roasted red peppers and artichoke hearts on top and sprinkle with Parmesan cheese.
9. In the area around the rim arrange the black olives, mushrooms, pepperocinis and mozzarella balls.

Thanks Iowa, Shell has copied a few to use.
We will let you know how they turn out.

BT

Sorry bud, I been gone since 7:30 this morning screwing around with a bunch of pigs. Literally!!!!!!! Someone gave me 8 of them.

Gunna be some fine eating too. They'll be 100% grain fed for the next 6 weeks. Then it's smoker time..........

Copy these and paste them in notepad and print..... Easier that way.....


Lemme see what I can find and get busy......

Thanks guys, we went with the meatballs, stuffed strawberries, stuffed mushrooms and the friut salid among a few other things. 45v6v
Everything turned out great. fgtb76

Excellent and congrats!

Meatballs?