APPETIZERS

Table of Contents

                      ·         CROATIAN SPINACH BARS  Submitted by Diane S from Saint Louis, Missouri 

·         MS. CONGENIALITY'S SUPER SIMPLE SPAM MUSUBI  Submitted by JLE from Hawai’i

·         FLINTSTONE BREAD  Submitted by Mary J from Dixon, California 

·         MARIE'S CRAB APPETIZER  Submitted by Mary R from Lake Forest, Illinois 

·         "RICK'S FIRE-IN-YER-BELLY PEPPERONI DIP"  Submitted by Rick B from Pennsylvania 

·         BRIE AND CRANBERRIES Submitted by Stephanie K from the Virgin Islands  

·         THE WORLD'S GREATEST "TEACHER" CREAM CHEESE BALL  Submitted by Nancy M from Missouri  

·         ‘ANYTHING BUT ELITE’ CHEESE SPREAD  Submitted by Linda from Alabama 

·         VEGETARIAN STUFFED PORTABELLO MUSHROOMS Submitted by Michelle B-Y from Cincinnati, Ohio 

·         SHRIMP CAKES WITH ANDOUILLE SAUSAGE  Submitted by Michele L from Rockford, Michigan 

CROATIAN SPINACH BARS

Submitted by Diane S from Saint Louis, MissourI

Appetizer or Side Dish

1 (12 oz.) carton small curd cottage cheese

8 oz. shredded Brick OR Mozzarella cheese

8 oz. shredded American OR Cheddar cheese

4 eggs, slightly beaten

1/2 cup flour

1 (10 oz.) pkg. frozen spinach, thawed and moisture squeezed out

1/2 cup milk

1/2 stick butter, melted

1 tsp. baking powder

Dash of salt

Mix all ingredients together in large bowl.

Pour into greased and lightly floured 9"x13" pan. Bake at 350 degrees for 1 hour.

Cool slightly. Cut into bars and serve.

These can be served warm or at room temperature. I even like them cold.

MS. CONGENIALITY'S SUPER SIMPLE SPAM MUSUBI

Submitted by JLE from Hawai’i

Appetizer or Entree

2 cups cooked White Rice, "Japanese" or medium-grained, following package directions.

1 teaspoon Rice Vinegar

1/2 teaspoon Granulated Sugar

Dissolve sugar in vinegar, toss with hot cooked rice. Set aside to cool.

1 can regular or reduced salt Spam, cut in 1/4" slices.

1 tablespoon Soy Sauce

1 tablespoon Granulated Sugar

On medium heat in large fry pan, fry six slices of Spam on both sides.

Dissolve sugar in soy sauce in saucepan over low heat (don't let sauce burn)

Coat the Spam slices with sauce

Using wax paper or plastic wrap, place a 1/6th portion of seasoned rice in the center, and use the paper to shape into a rectangle the size of the Spam slice.

Top with a seasoned Spam slice.

Wrap the wax paper or plastic wrap securely around Spam Musubi for transport.

Store at a cool room temperature. Eat that day, or freeze and microwave to thaw and heat.

Optional: Use roasted Nori (laver seaweed, used to wrap sushi) cut in 2 inch strips to wrap around Musubi.

Notes: Do not substitute converted or other types of rice, the grains must be able to stick together. Use the extra Spam for Spam & Eggs or Spam Fried Rice, or just double the recipe for more Spam Musubi!

OBAMA '08

FLINTSTONE BREAD

Submitted by Mary J from Dixon, California

1 sourdough round (to be made into a bread bowl)

1 extra loaf of sourdough (Cut into cubes for dipping)

1 lb. bacon (cooked and crumbled)

2 cups shredded cheddar cheese

1 bunch green onions (washed and sliced, tops and bottoms)

1-8 oz. pkg cream cheese (room temperature)

1/2 cup of sour cream

Tobasco to taste

Hollow out bread as you would for spinach dip or clam chowder.Slice extra bread into cubes (I use an electric knife for this) and seal in plastic bag until

serving. Cook and drain bacon (I slice my bacon first and then fry it, but you can crumble it afterward if you like).

Combine bacon, cream cheese sour cream, green onions, cheddar cheese and 2-3 dashes of Tobasco sauce (depending on how much kick you like) in a mixing bowl until it is fully incorporated.

Stuff the bread bowl with the filling mixture and replace the lid.

Wrap the bread bowl with two layers of aluminum foil and bake in a 450* oven for one hour.

Remove and serve with extra bread for dipping.

This normally serves between 15-20 people, but I warn you, it will go over like gangbusters the first time you serve it.

MARIE'S CRAB APPETIZER

Submitted by Mary R from Lake Forest, Illinois

A recipe from my mom, a life long Republican in North Dakota, who passed away before she could vote, but who had become very interested in OBAMA.  In her honor:

3- 8 oz packages cream cheese

2 packages frozen or canned crab meat (about 14-16 oz.)

1/2 C Mayo

1 Tbs. prepared mustard

1 tsp powdered sugar

1 tsp garlic powder

1/4 C. white wine

Mix and heat over low heat until the cream cheese is melted.

Keep warm (chafing bowl if you have one) and serve hot with crackers.

This takes just a few minutes and is heavenly good!

"RICK'S FIRE-IN-YER-BELLY PEPPERONI DIP"

Submitted by Rick B from Pennsylvania

 Pepperoni (I used Turkey Pepperoni)

Canned Chipotle Peppers

Fire-Roasted Red Peppers

Olive Oil

Salt & Pepper

Cream Cheese

Shredded Cheddar Cheese

**OPTIONAL**

(1) Small Onion, minced finely

Fresh Cilantro and/or Parsley

Combine the following ingredients in a bowl after pulsing each separately in the food processor:

Approx. 1/2 pkg. of pepperoni

1Chipotle Pepper (All you need. TRUST ME!)

3-5 Fire-Roasted Red Peppers

Any of the optional ingredients to taste

Once mixed, fold in the cream cheese. I used a container of soft cream cheese, but a couple of blocks of the firmer stuff will do too. Fold the cream cheese in until it softens and the ingredients are spread evenly throughout. Add 1-3 tablespoons of Olive Oil, along with a pinch of salt and a dash of pepper to taste. Fold again. The oil helps give the dip a smoother consistency, along with some extra taste.

Fold in 1-2 cups of shredded cheddar cheese. The finer the better. I would add this to taste, as its main purpose is to take some of the sting out of the other ingredients. If everything works like it did for me, you will get a dip that has a smooth start and a hot (but not flaming) finish.

Mustard seeds for everyone!!!

• This recipe was previously submitted to the Obama Web Site when IAforObama was collecting good things to take to caucus! She has given me permission to use them in this recipe collection as well. I did my best to give proper credit. I would like to thank Maeve from Iowa for allowing me to use these recipes from her weblog.

BRIE AND CRANBERRIES

Submitted by Stephanie K from the Virgin Islands

1 Whole round Brie (about 8 oz)

2 Tbs.. Butter

2 Tbs.. Brown sugar

Dry Sherry (about 1/3 cup)

1/2 cup Dried Cranberries

1/2 Cup Toasted, slivered almonds

Toast almonds in oven; watch them carefully because they burn in a minute.

Melt butter and sugar together in a saucepan over low flame, stirring constantly.

Add sherry and stir some more (about 4 minutes till sugar is dissolved.)

While still hot dump in cranberries and cover instantly.

Leave to steep for about 1 hour.

Warm Brie through in microwave; about 20 seconds at a time and feel to see if it is warm enough.

Pour cranberry mixture over warm brie and top with toasted almonds.

Enjoy!

Gobama!!

Yes We Can !  

THE WORLD'S GREATEST "TEACHER" CREAM CHEESE BALL

Submitted by Nancy M from Missouri

2 packages of cream cheese (I use the 1/3 fat free)

4 green onions (chopped up small--even the green part)

1/2 package of dried beef (cut up small)

1/2 t of Worcestershire sauce

1 Tbs. milk

Mix it all together; form into large ball. Serve with crackers.

My favorites are Triscuits, but choose your favorites

 ‘ANYTHING BUT ELITE’ CHEESE SPREAD

VEGETARIAN STUFFED PORTABELLO MUSHROOMS

Submitted by Michelle B-Y from Cincinnati, Ohio

6-9 large (3-4 inch in diameter) portabello mushrooms

2 green peppers

2 red peppers

1 small onion

1 box vegetarian sausage links (I prefer the Morningstar brand)

1 jar spaghetti sauce (I prefer green pepper & mushroom Prego)

1 package shredded Italian cheese (optional- omit this step if you are a vegan or substitute bread crumbs as a topping)

Preheat oven to 350 degrees. If needed, cut the stem down so that the mushrooms are flat heads only (keep these cut stems and dice them for the filling later). Scoop out the center fleshy “fins” part of the mushrooms and set this aside as part of the filling into a separate small bowl. Dice onion, green peppers and red peppers.  Sautee the peppers and onions for about 5-7 minutes until tender.  Cook Morningstar sausage links (about 6 will suffice) over medium heat adding ¼ cup of water—cook until brown.  Cut sausage into small pieces.  Add sausage, sautéed vegetables, and saved mushroom “bits” to sauce pot and add spaghetti sauce. Simmer and stir. Once sauce is heated through- take it off the heat.  Spoon sauce into mushroom caps.  Sprinkle cheese over each (or if you are a vegan- skip the cheese and sprinkle breadcrumbs over top).Bake in oven for 15-20 minutes until either the cheese or the breadcrumbs begin turning slightly brown. 

SHRIMP CAKES WITH ANDOUILLE SAUSAGE

Submitted by Michele L from Rockford, Michigan

Cakes:
1 pound cooked peeled medium shrimp, cut into 1/2-inch pieces (2 cups)
1 cup 1/2-inch cubes andouille sausage (about 4 ounces)--I use Turkey andouille
2 tablespoons (1/4 stick) butter
1/2 cup minced green bell pepper
1/4 cup minced onion
1/3 cup mayonnaise
1 1/4 cups fresh breadcrumbs made from crustless French bread
1 egg, slightly beaten
1 green onion, minced
1 tablespoon Dijon mustard
Aioli Sauce:
2/3 cup mayonnaise
3/4 tsp lemon juice
1 pressed garlic clove
1/2 tsp cayenne
1/4 tsp dijon mustard.

Prepare cakes: Coarsely chop shrimp and sausage in processor, using on/off turns. Melt 1 tablespoon butter in small skillet over medium heat. Add bell pepper and onion; sauté until vegetables soften, about 5 minutes. Transfer to medium bowl; cool. Add shrimp and sausage to vegetable mixture. Stir in mayonnaise, 1/2 cup breadcrumbs, egg, green onion, and mustard; season with salt and pepper.  Cover and chill 30 minutes. 
Make Aioli sauce: Combine all ingredients in small bowl and whisk and refrigerate.
Make Cakes: Form shrimp mixture into eight 1-inch-thick cakes. Place remaining 3/4 cup breadcrumbs on plate. Coat each cake with crumbs, patting to adhere. Transfer to plate; cover and chill 15 minutes or up to 1 day. Melt 1 tablespoon butter in heavy large nonstick skillet over medium-low heat. Add shrimp cakes; sauté until brown, about 6 minutes per side. Transfer 1 cake to each of 6 plates and serve with Aoili sauce. Enjoy!  Makes 6 servings.