Party Flavor Recipes for June 13

Hot Triscuit Appetizers

4 oz. shredded cheddar cheese

4 oz. shredded mozzarella cheese

1 - 6 oz. can chopped black olives

3 green onions, finely chopped

1/2 c. mayonnaise

1 box Triscuit cracker

Combine the first 5 ingredients in a medium bowl. Place a spoonful of mixture on each Triscuit. Bake on a cookie sheet at 375 degrees for 5 minutes. Serve hot.

Lori Raisanen

Duluth

Lebanese Dip

1 can medium black olives

1 - 4 oz. can green chilies

1 bunch green onions

3 large fresh tomatoes

2 tsp. garlic salt

2 T. canola oil

Chop the olives, onions and tomatoes. Add green chilies. Toss with garlic salt and oil. Chill to blend flavors. Serve with tortilla chips. Also good on baked potatoes.

Kathy Oberg

Two Harbors

Tex-Mex Won Tons

1/2 lb. lean ground beef

1/4 c. finely chopped onion

2 T. finely chopped green pepper

8 oz. can of refried beans

1/4 c. shredded cheddar cheese

1 T. catsup

1 1/2 tsp. chili powder

1/4 tsp. ground cumin

4 dozen won ton skins

cooking oil

taco sauce or salsa

In a large skillet, cook the ground beef, onion and green pepper until brown and the vegetables are tender. Drain off any excess fat. Stir in the remaining ingredients and mix well. Spoon a generous teaspoon of the mixture into the center of the wonton skin, moisten the edges of the skins and form into an envelope shape. Repeat with the remaining skins. Fry a few at a time in 375 degree oil for about 1 minute per side. Drain and serve warm with taco sauce or salsa.

Holly Shelhon

Duluth

Pickled Mushrooms

2/3 c. cider vinegar

½ c. canola oil

1 garlic clove, minced

1 T. sugar

1 ½ tsp. salt

½ tsp. pepper

1 tsp. Tabasco sauce

2 T. water

2 T. parsley flakes

1 onion, sliced and separated into rings

3 – 6 oz. cans or jars of button mushrooms, drain

Combine the first seven ingredients. Add the onion and mushrooms and pour into a 1 quart jar. Refrigerate for at least 8 hours. Turn the jar upside down occasionally to keep the mixture distributed. Best marinated for 24 hours. When ready to serve, pour into a colander to drain. Serve the mushroom and onions together in a bowl with toothpicks nearby.

Mary Bratt

Eveleth

This is especially good in the summer.

Tortellini Dip

½ c. sour cream

½ c. mayonnaise

½ c. Romano cheese

½ c. fresh basil

2 tsp. fresh oregano

2 tsp. minced garlic

Combine the ingredients and let sit in the refrigerator overnight. Serve with cold cheese tortellini.

Terri Wickett

Duluth

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