Summer entertaining time is officially beginning. Here are three easy appetizers for a good start to that party.
3 medium zucchinis
garlic salt to taste
1 TBS olive oil
1/2 C grated Parmesan cheese
Preheat oven to 450 degrees and place a rack inside a baking sheet. If you don’t have a rack, just spray the baking sheet with cooking spray and set aside. Trim both ends from the zucchini and slice diagonally into 1/4-in. thick slices. Arrange zucchini slices in a single layer on rack or baking sheet. Sprinkle with garlic salt and flip each piece so that garlic salt is on the bottom.
Brush tops of zucchini lightly with olive oil and top each slice with Parmesan cheese. Then sprinkle lightly with paprika. Bake 10–15 minutes or just until zucchini is soft and Parmesan is melted and bubbly.
Cheddar bacon ranch cheese ball
16 oz. softened cream cheese
1 C shredded sharp cheddar cheese
1 C chopped bacon
1/8 C dry ranch dressing mix
1/4 C chopped green onions
1 C chopped pecans
In medium bowl, combine cream cheese, cheddar cheese, bacon, ranch mix, and green onions. Mix well and form into a ball. Roll cheese ball in pecans and refrigerate for 1 hour before serving.
Pork on a stick
1 lb. boneless pork loin roast
3 TBS soy sauce
3 TBS honey
1 TBS lemon juice
1 TBS canola oil
3 garlic cloves, minced
1/2 tsp. ground ginger
Cut pork into 1/8-in. slices, then cut each slice widthwise in half. In a large resealable plastic bag, combine remaining ingredients; add pork. Seal bag and turn to coat; refrigerate for 2-4 hours, turning occasionally. Drain and discard marinade. Thread pork onto metal or soaked wooden skewers. Before heating grill, lightly coat rack with oil. Grill, uncovered, over medium heat for 2-3 minutes on each side or until meat is no longer pink. Yield: 8 servings.
Thought – Today will never come again. Be a blessing, be a friend, encourage someone, let your words heal. Take time to care.
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