Avocado Eggrolls (from the Cheesecake Factory)
Lindsey Dewey
Filling:
1 large avocado
2 T chopped sundried tomatoes
1 T red onions, minced
1 t fresh cilantro
pinch salt
egg roll wrappers
Dipping Sauce:
2/3 cup fresh cilantro
2 cloves garlic
2 gr. onions, chopped
1 T sugar
1 t cumin
4 t white vinegar
1 t balsamic vinegar
1/2 t tamarind pulp (bought at Oriental markets)
1/2 cup honey
1/4 cup olive oil
Fill eggroll wrappers with filling. Fry until golden brown. Combine everything for sauce and heat. Serve with eggrolls.
Mediterranean Salad, Grilled Chicken, and Coconut Rice
Sarah d'Evegnee
I got this recipe from my sister’s friend, Amy Openshaw, who is a caterer in Boston. It is one of her all time favorites for guests.
Mediterranean Salad (serves about 10)
7 large tomatoes (cut in bite size chunk)
2 cucumbers (peeled and chunked)
1/4 small diced red onion
3 oz cubed mozzarella cheese
3 oz crumbled feta cheese
3 T. Olive oil
2T. Red wine vinegar (can use pear, apple or other fruit vinegar)
1 T green olive tapenade (Trader Joe’s or other specialty store or if you can’t get it in Rexburg, a recipe for it follows. I personally like to add a lot more tapenade!)
Fresh basil leaves to taste
baby spinach (add two or more handfuls for color)
Salt and Pepper to taste
Large bread croutons (optional–can go soggy)
Cut up and mix items together. May cut ingredients up ahead of time, but do not add oil and vinegar until right before serving.
Marinated Chicken
Marinate chicken breast (1 per person) in Wishbone Italian dressing overnight. Season with pepper and season all then grill and cut into thin slices. Chicken is served cold–may do ahead of time as well.
Coconut Rice
2-3 cups Uncle Ben’s converted rice. Cook rice as directed but add about ½ can coconut cream (NOT coconut milk) at the same time you add the water. The cream can be found in the grocery store by the pina colada mix for drinks. After the rice is finished cooking, stir in 1 cup large toasted coconut flakes. (Toast the coconut flakes in a little butter in a saute pan over low heat for 2-3 minutes until toasted but not burnt!)
Olive Tapenade :
Use this for the Mediterranean Salad, or it is wonderful on pasta or as a dip for crusty bread!
3 cloves garlic, peeled
1 cup pitted green olives
(or use kalamata olives for a traditional black tapenade)
2 tablespoons capers
3 tablespoons chopped fresh parsley
2 tablespoons lemon juice
2 tablespoons olive oil
salt and pepper to taste
DIRECTIONS
Place the garlic cloves into a blender or food processor; pulse to mince. Add the olives, capers, parsley, lemon juice, and olive oil Blend until everything is finely chopped. Season to taste with salt and pepper.
Lemon Souffle
Maija-Liisa Adams
1 cup sugar
1/4 cup flour combine
dash of salt
2 Tablespoons melted or squeezable margarine
2 teaspoons grated lemon peel
1/3 cup lemon juice
1 1/2 cups milk, scalded
3 well beaten egg yolks
3 stiffly beaten egg white
Combine the first 3 ingredients. Add melted or squeezable margarine. Add grated lemon peel and the lemon juice. Scald the milk in a small kettle. Meanwhile beat egg yolks well. Slowly stir milk with a whip (vispila) into the egg yolks. Add this mixture into the flour-sugar mixture. With electric beaters, beat the egg whites until stiff as if making merinque. Fold in the stiffly beaten egg whites. Then pour the batter into an ungreased dish. Set in another bigger pan with about 1 inch of water in it. I use a dripper pan. Bake at 325 degrees for 45 minutes. Do not be alarmed, this does not raise any at all as souffles are supposed to. It makes its own sauce on the bottom.
Chicken Salad
Genn Rawlings
3 cups cooked, diced chicken
1 cup diced celery
1 cup grated carrot
1 small white onion, grated (1/4 cup)
halved red grapes
1 cup Miracle Whip (not mayo)
1 tsp salt
3/4 cup whipped cream, measure then whip
1 can (7 oz.) shoestring potatoes
Mix chicken, celery, carrot, onion and grapes.
Add Miracle Whip and salt. Fold in whipped cream.
JUST BEFORE SERVING add shoestring potatoes.
You may add more shoestring potatoes and grapes to stretch the recipe if you need to.
Serve on croissants or rolls.
Best when refrigerated 24 hours before serving.
Party Punch
Nicole Burt
2 pkg raspberry kool aid
2 C sugar
2 qt water
46 oz pineapple juice
2 liter ginger ale
Stir well.
Chicken Puffs
Nicole Burt
24 hours before party:
pick up phone:
dial 496-2246
order chicken puffs (4 dozen minimum)
day of party:
pick up at BYUI catering office at designated time Serve and enjoy!
I "make" these for most parties I throw and they are always a hit!
Chicken Salad Served with croissants and green leaf lettuce.
Karen McMaster
4 cups cooked diced chicken breasts (4 med. chicken breasts or 3 large) 1 1/2 TBSP lemon juice (fresh squeezed) 1/2 - 3/4 salt or Lawry's Season Salt 1/4- 1/2 tsp. pepper 1/3 cup mayo 2 stalks celery diced 1 stalk green onion thinly diced 1 cup washed red grapes, sliced in half 1/4 cup sliced almonds or cashews Cook chicken, let stand until cool enough to cut. Dice chicken. Place in large bowl and pour lemon juice over chicken. Combine salt, pepper, mayo, diced celery and onions, stir. Refrigerate. Before serving, stir in grapes and almonds. Makes 5 1/2 cups.
I got this recipe from my sister’s friend, Amy Openshaw, who is a caterer in Boston. It is one of her all time favorites for guests.
Mediterranean Salad (serves about 10)
7 large tomatoes (cut in bite size chunk)
2 cucumbers (peeled and chunked)
1/4 small diced red onion
3 oz cubed mozzarella cheese
3 oz crumbled feta cheese
3 T. Olive oil
2T. Red wine vinegar (can use pear, apple or other fruit vinegar)
1 T green olive tapenade (Trader Joe’s or other specialty store or if you can’t get it in Rexburg, a recipe for it follows. I personally like to add a lot more tapenade!)
Fresh basil leaves to taste
baby spinach (add two or more handfuls for color)
Salt and Pepper to taste
Large bread croutons (optional–can go soggy)
Cut up and mix items together. May cut ingredients up ahead of time, but do not add oil and vinegar until right before serving.
Marinated Chicken
Marinate chicken breast (1 per person) in Wishbone Italian dressing overnight. Season with pepper and season all then grill and cut into thin slices. Chicken is served cold–may do ahead of time as well.
Coconut Rice
2-3 cups Uncle Ben’s converted rice. Cook rice as directed but add about ½ can coconut cream (NOT coconut milk) at the same time you add the water. The cream can be found in the grocery store by the pina colada mix for drinks. After the rice is finished cooking, stir in 1 cup large toasted coconut flakes. (Toast the coconut flakes in a little butter in a saute pan over low heat for 2-3 minutes until toasted but not burnt!)
Olive Tapenade :
Use this for the Mediterranean Salad, or it is wonderful on pasta or as a dip for crusty bread!
3 cloves garlic, peeled
1 cup pitted green olives
(or use kalamata olives for a traditional black tapenade)
2 tablespoons capers
3 tablespoons chopped fresh parsley
2 tablespoons lemon juice
2 tablespoons olive oil
salt and pepper to taste
DIRECTIONS
Place the garlic cloves into a blender or food processor; pulse to mince. Add the olives, capers, parsley, lemon juice, and olive oil Blend until everything is finely chopped. Season to taste with salt and pepper.
Lemon Souffle
Maija-Liisa Adams
1 cup sugar
1/4 cup flour combine
dash of salt
2 Tablespoons melted or squeezable margarine
2 teaspoons grated lemon peel
1/3 cup lemon juice
1 1/2 cups milk, scalded
3 well beaten egg yolks
3 stiffly beaten egg white
Combine the first 3 ingredients. Add melted or squeezable margarine. Add grated lemon peel and the lemon juice. Scald the milk in a small kettle. Meanwhile beat egg yolks well. Slowly stir milk with a whip (vispila) into the egg yolks. Add this mixture into the flour-sugar mixture. With electric beaters, beat the egg whites until stiff as if making merinque. Fold in the stiffly beaten egg whites. Then pour the batter into an ungreased dish. Set in another bigger pan with about 1 inch of water in it. I use a dripper pan. Bake at 325 degrees for 45 minutes. Do not be alarmed, this does not raise any at all as souffles are supposed to. It makes its own sauce on the bottom.
Chicken Salad
Genn Rawlings
3 cups cooked, diced chicken
1 cup diced celery
1 cup grated carrot
1 small white onion, grated (1/4 cup)
halved red grapes
1 cup Miracle Whip (not mayo)
1 tsp salt
3/4 cup whipped cream, measure then whip
1 can (7 oz.) shoestring potatoes
Mix chicken, celery, carrot, onion and grapes.
Add Miracle Whip and salt. Fold in whipped cream.
JUST BEFORE SERVING add shoestring potatoes.
You may add more shoestring potatoes and grapes to stretch the recipe if you need to.
Serve on croissants or rolls.
Best when refrigerated 24 hours before serving.
Party Punch
Nicole Burt
2 pkg raspberry kool aid
2 C sugar
2 qt water
46 oz pineapple juice
2 liter ginger ale
Stir well.
Chicken Puffs
Nicole Burt
24 hours before party:
pick up phone:
dial 496-2246
order chicken puffs (4 dozen minimum)
day of party:
pick up at BYUI catering office at designated time Serve and enjoy!
I "make" these for most parties I throw and they are always a hit!
Chicken Salad Served with croissants and green leaf lettuce.
Karen McMaster
4 cups cooked diced chicken breasts (4 med. chicken breasts or 3 large) 1 1/2 TBSP lemon juice (fresh squeezed) 1/2 - 3/4 salt or Lawry's Season Salt 1/4- 1/2 tsp. pepper 1/3 cup mayo 2 stalks celery diced 1 stalk green onion thinly diced 1 cup washed red grapes, sliced in half 1/4 cup sliced almonds or cashews Cook chicken, let stand until cool enough to cut. Dice chicken. Place in large bowl and pour lemon juice over chicken. Combine salt, pepper, mayo, diced celery and onions, stir. Refrigerate. Before serving, stir in grapes and almonds. Makes 5 1/2 cups.
